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Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.”

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Presentation on theme: "Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.”"— Presentation transcript:

1 Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.”
Soup is a liquid food that is made by combining ingredients, such as meat, vegetables or legumes in stock or hot water, until the flavor is extracted, forming a broth.

2 Objectives Identify various soups, stews, and sauces.
Explain ways to thicken a liquid. Describe and demonstrate how to make soups, stews, and sauces. Explain how to store soups, stews, and sauces.

3 Key Terms Au Jus Bisque Bouillon Broth Consommé Cornstarch
Gelatinization Reduction Roux Sauce Soup Stew Stock

4 Making Broth But vegetables and animal bones with herbs in a pot and cover with cold water. Simmer for several hours. Cool and skim off fat.

5 Thickening Agents Reduction – simmering an uncovered mixture until some of the liquid evaporates. Grain Products – Prepared grain product – rice, barley . . . Flour and Cornstarch – Cornstarch – fine, white powder that is pure starch from the endosperm of the corn kernel.

6 Thickening Agents Roux – mixture of equal amounts of flour and fat.
The thickening process is called gelatinization.

7 Types of Soups Clear Soups Cream Soups
Consommé - clarified broth completely strained of all particles and sediment. Cream Soups Pureed in a blender. Bisque – rich cream soup that uses shellfish as a base.

8 Types of Soups Chunky Fruit Soups Cold Soups Chowder Mulligatawny
Minestrone Fruit Soups Cold Soups

9 Stews Stew – Any dish prepared by stewing, or simmering small pieces of food in a tightly covered pan. Goulash Irish stew Dovi Israeli wheat berry stew Posole Burgoo

10 Stews Have remained popular because you can use inexpensive cuts of meat to make stews. The cooking process helps to tenderize the meat.

11 Making a Stew Cut meat into small pieces.
Coat the meat in flour and brown. Remove meat from pan and remove excess fat. Sauté veggies in remaining fat. Return meat to pan, add seasoning and add water until covering meat. Simmer for 2 or 3 hours.

12 Market forms of soups: 1.Canned soups 2.Dried soups 3.Frozen soups 4.Concentrated soups

13 Chunky Broth Soups – have larger chunks of vegetables, meat, poultry, seafood, pasta, etc.

14 Cream Soups Manhattan Clam Chowder Corn Chowder with Lobster

15 Broth Soups Chicken Noodle Soup Chicken Vegetable Soup

16 Cream Soups Cream of Broccoli Soup Baked Potato Soup
Cream of Mushroom soup

17 Broth Soups Taco Soup Beef Vegetable Soup

18 Italian Wedding Soup

19 Black Bean Soup

20 Tortilla Soups

21 Vichyssoise (leeks & potatoes) Chilled Gazpacho

22 Chicken Asparagus Chowder

23 Chili Cook Off White Chicken Chili Cincinnati Chili

24 Spices Chili Powder Cumin seeds

25 Bouillon Cubes or Granules

26 How to enhance canned soups:
soup videos from Food network: How to butcher a chicken:

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