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. 


Comments

Post a Comment

Popular posts from this blog

Stock and Sauce

Image
Hello Welcome again to my blog again. Its me again , today we gonna learn about Stock and Sauce. What is mise-en-place? Mise en place  (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in  place " or "everything in its  place ." Planning and Organizing Production Selecting tools and equipment .All equipment should be clean and sanitary .Knives must be sharpened  .Measuring devices checked for safety Wash,trim,cut and prepare raw materials Ovens and cooking surfaces preheated, if necessary. The skill of the knife  .Possessing good knife skills is an essential part of becoming a chef. .Product can be prepared in a safe and efficient manner with proper knife skills .Although many slicing and dicing machines are available, none can match the skills of a chef with a sharp knifes. Using knife - Basic cutting Technique          
Read more

UNDERSTANDING VEGETABLES

Image
Hello it's me again . Today we gonna learn about Understanding Vegetables. What is vegetable? > Were at one time, abused neglected and unimportant. > Today, vegetables are appreciated for their nutrition , variety, flavor, eye appeal, and sophistication . > Vegetables are highly perishable. Controlling quality changes during cooking  Cooking that affects vegetables in 4 ways . Texture . Flavor . Color  . Nutrients Controlling Texture Changes . Starch is another vegetables component that affects texture . Dry starch food must be cooked in enough water to absorb moisture and soften. . Moist starchy vegetables have enough moisture of their own but must be cooked to be eaten. Doneness . A vegetable is done when it has reached its peak degree of tenderness. . Most vegetables are best cooked al dente (firm to the bite) . Cooked vegetables cannot be kept hot very long. Controlling Flavor Changes
Read more