Stock, Soup, And Sauce Fundamentals



Hello Welcome again to my blog . Its me again , today we gonna learn about CHAPTER 3: STOCK, SOUP, AND SAUCE FUNDAMENTALS





The standard portion size of soups are as follows:

Appetizer
  • 200ml to 250ml
Main Course
  • 300ml to 350ml
There are three types of soup: Clear, Thick, Specialty and National.


1. Clear soup is based on clear, un-thickened broth, or stock.
Example: Broth, Bouillon, Vegetables, Consomme
  • Broth is obtained from simmering meat.
  • Vegetable soup depends on clear stock.
  • Consomme depends on a strong, rich, and flavorful stock.
Consomme
  • A stock or broth that has been clarified to remove impurities so that it is crystal clear.
  • A double consomme is used to describe any strong flavoured consomme made with ground meat, poultry, or seafood.

2. Thick soup is opaque and thickened with roux and pureed.

There are a few types of thick soup:
  • Cream soups
  • Purees
  • Bisques
  • Chowders
  • Potage
Cream soups are judged on its:
  • Thickness, which is the consistency of its cream
  • Texture, the smoothness of its texture; no graininess and lumps
  • Taste, the distinct flavor of the main ingredient

3. Specialty and National Soup is the soup that do not fit in the two main categories.
  • National soup is a soup that belongs to a particular country or region.
  • Specialty soup is a soup that can be distinguished by its unusual ingredients and methods of making.
The garnishes of soup are mainly consists of meat, poultry, pasta, or rice. While the toppings are consist of herbs, grated cheese, egg yolk, or sour cream. Lastly, the accompaniments of a soup are crackers, cheese straws, or wafers. 


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