Presentation on theme: "Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.”"— Presentation transcript:
1Chapter 43 Soups Soup Du Jour (de ZHOOR) means “soup of the day.” Soup is a liquid food that is made bycombining ingredients, such as meat,vegetables or legumes in stockor hot water, until the flavor is extracted, forming a broth.
2Objectives 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.
3Key Terms Au Jus Bisque Bouillon Broth Consommé Cornstarch GelatinizationReductionRouxSauceSoupStewStock
4Making BrothBut vegetables and animal bones with herbs in a pot and cover with cold water.Simmer for several hours.Cool and skim off fat.
5Thickening AgentsReduction – 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.
6Thickening Agents Roux – mixture of equal amounts of flour and fat. The thickening process is called gelatinization.
7Types of Soups Clear Soups Cream Soups Consommé - clarified broth completely strained of all particles and sediment.Cream SoupsPureed in a blender.Bisque – rich cream soup that uses shellfish as a base.
8Types of Soups Chunky Fruit Soups Cold Soups Chowder Mulligatawny MinestroneFruit SoupsCold Soups
9StewsStew – Any dish prepared by stewing, or simmering small pieces of food in a tightly covered pan.GoulashIrish stewDoviIsraeli wheat berry stewPosoleBurgoo
10StewsHave remained popular because you can use inexpensive cuts of meat to make stews.The cooking process helps to tenderize the meat.
11Making 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.
12Market forms of soups:1.Canned soups2.Dried soups3.Frozen soups4.Concentrated soups
13Chunky Broth Soups – have larger chunks of vegetables, meat, poultry, seafood, pasta, etc.
14Cream Soups Manhattan Clam Chowder Corn Chowder with Lobster