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3 Quarter: Week 2: Classifica Tionof Soups

This document provides information on classifying and preparing soups. It discusses three main types of soups: clear soups which are based on broth or stock; thick soups which are thickened for texture; and other soup types including dessert, fruit, cold, and Asian soups. It also outlines basic principles for preparing soup such as using cold water initially, appropriate vegetable cuts, selecting protein, gentle simmering, and skimming.

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87 views11 pages

3 Quarter: Week 2: Classifica Tionof Soups

This document provides information on classifying and preparing soups. It discusses three main types of soups: clear soups which are based on broth or stock; thick soups which are thickened for texture; and other soup types including dessert, fruit, cold, and Asian soups. It also outlines basic principles for preparing soup such as using cold water initially, appropriate vegetable cuts, selecting protein, gentle simmering, and skimming.

Uploaded by

joy cortez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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3RD QUARTER:

CLASSIFICA
WEEK 2
TIONOF
SOUPS
Soups
Soups are based on stocks added
with other ingredients for variety of
f l a v o r, c o n s i s t e n c y, a p p e a r a n c e a n d
aroma. A well-prepared soup always
makes a memorable impression.
Soups offer a full array of flavoring
ingredients and garnishing
opportunities. Soups also allow the
use of trimmings and leftover
c r e a t i v e l y.
CLASSIFICATION
OF
SOUPS
1. CLEAR SOUP
.
C l e a r s o u p s a r e s o u p s b a s e d o n a c l e a r,
unthickened broth or stock. They may
be served plain or garnished with a
variety of vegetables and meats.
They’re very similar to stocks, except
broths are based on meats rather than
bones so they’re richer and have a
m o r e d e f i n e d f l a v o r. B r o t h s c a n b e u s e d
as a liquid in preparing soup. A good
q u a l i t y b r o t h s h o u l d b e c l e a r, a r o m a t i c
and rich-tasting with a very evident
flavor of the major ingredient.
CLEAR SOUP
• Broth & bouillon – simple clear soup
without solid ingredient
• Ve g e t a b l e s o u p – c l e a r s e a s o n e d s t o c k
or broth with the addiction of one or
m o r e v e g e t a b l e , m e a t , o r p o u l t r y.
• Consome –rich, flavorful broth that
has been clarified to make it
perfectly clear and transparent .
2. THICK SOUP
Thick Soups are soups that are
thickened to provide a heavier
c o n s i s t e n c y. T h i c k s o u p i s a c r e a m s o u p
based on béchamel sauce and is finished
with a heavy cream. A béchamel sauce is
milk thickened with roux. But some
thick soups are velouté sauce-based,
stock thickened with roux. A velouté
sauce base is usually finished with a
liaison of heavy cream egg yolk. A thick
soup should have a velvety smooth
texture and the thickness of heavy
cream. It is always essential to strain
out the solids and at times to puree and
put back in the soup. Cream soups may
THICK SOUP
●Cream soups – are soups thickened
with roux, beurre manie, liaison or
other thickening agents, plus milk, or
cream.
●Purees – vegetable soup thickened
with starch.
●Bisques – are thickened soups made
from shellfish.
●Chowders – are hearty soups made
from fish, shellfish or vegetables
usually contain milk and potatoes.
● Ve l o u t é s – s o u p t h i c k e n e d w i t h e g g ,
butter and cream.
3. Other types of
soup
A. Dessert soup
●Ginataan – a Filipino soup made from coconut milk, milk,
fruit, and tapioca pearl served hot or cold.
●Osheriku – a Japanese asuki bean soup.
● To n g e s u i – a C h i n e s e s o u p .
B. Fruit soup can be served hot or cold depending on the recipe
where dried fruits are used like raisins and prunes. Fruit soup
may include milk, sweet or savory dumplings, spices or
alcoholic beverages like brandy and champagne.
C. Cold soup is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
D. Asian soup is a traditional soup which is typical broth, clear
soup, or starch thickened soup.
Other thickening agents for
soup
1. rice 2. flour 3. grain 4. cornstarch

Ingredients for soup


- m e a t ( c h i c k e n , b e e f , p o r k , l a m b , f i s h ) , s a l t , p e p p e r, o n i o n ,
v e g e t a b l e s ( c a r r o t s , s t r i n g b e a n s , t u r n i p s , g a r l i c , w a t e r,
t o m a t o e s , m u s h r o o m s , c e l e r y, l e a k ) , e g g s , c o r n s t a r c h ,
b u t t e r, s e a s o n i n g ( M S G , c o n v e n i e n c e p r o d u c t s ) , c r e a m ,
garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips).
Basic Principles of
Preparing
1
Soup
. Starting with cold water. Most protein, vitamins and minerals
d i s s o l v e i n c o l d w a t e r. P a r t o f t h e f l a v o r c o m e s f r o m t h e s e c o m p o n e n t s .
Using hot water would lessen the flavor and nutritive content of stock.

2. Cutting vegetables to appropriate size for the type of stock . The size
of cut helps the maximum flavor to be extracted.
Ex: 1. A fish stock only simmer for ½ an hour (30 minutes) so the cut
should be julienne (thin strips: ¼ inch thick, 2-3 inches long).
Ex: 2. A brown stocks simmers for 4-6 hours and sometimes 24 hours,
so the cut should be 1” cubed so that stock will have time to extract
the flavor and will not fall apart after a long cooking.
3. Select your protein based: Beef, Chicken, Pork and Fish. All bones
are washed, roasted or blanched. Roasted for brown sauce and
blanched for white stock.
4. Simmering. Gentle extractions aid in flavor and nutrition. Boiling
causes cloudiness through agitation of the ingredients.
5 . S k i m m i n g . K e e p t h e s t o c k c l e a r. T h e s c u m o n t o p o f s t o c k s c o n t a i n s
impurities.
THANK
YOU

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