Chapter Overview s1

CHAPTER 14

Chapter Overview A well-prepared soup always makes a memorable first impression. Soups offer a full array of flavoring ingredients and garnishing opportunities. Soups also allow the chef to use trimmings and leftovers creatively, an important profit-making consideration for any foodservice establishment.

Chapter Objectives After reading and studying this chapter, you will be able to  Understand how to properly cook, finish, garnish, reheat, adjust consistency, and degrease clear and thick soups  Prepare and evaluate the quality of clear soups, including consommés, broths, and hearty broths  Prepare and evaluate the quality of thick soups, including purées, cream soups, chowders, and bisques  Understand general guidelines for working with soups  Serve hot and cold soups in the correct manner

Study Outline Broth Key Terms and Concepts broth double broth gentle simmer stock water

Consommé Key Terms and Concepts basting clarification coagulate consommé degrease double consommé garnish impurities raft

Hearty Broths Key Terms and Concepts hearty broth hearty vegetable soup Cream Soup Key Terms and Concepts béchamel cream soup liaison purée soup straining velouté velouté soup

Chowder Key Terms and Concepts chaudière chowder hearty broth thickener

Purée Soups Key Terms and Concepts legume purée soup render

Bisques Key Terms and Concepts bisque crustacean thickener vegetable-based bisque

General Guidelines for Soup Key Terms and Concepts consistency degreasing finishing flavor and seasoning garnishing reheating serving

Chapter 14 Exercises True/False Indicate whether each of the following statements is True (T) or False (F)

1. A purée soup is slightly thinner than a cream soup and has a somewhat smoother texture.

2. Meat and poultry broths have a more pronounced flavor than their stock counterparts because they are based on meat rather than bones.

3. The most common base liquids for purée soups are water, broth, and stock.

4. Consommés are typically prepared in rondeaus, which give more room for the raft to expand and trap impurities. 5. Another name for “broth” is “hearty vegetable soup.”

6. Clarification ingredients should be very cold at the start of cooking time.

7. The lower the heat used to make a consommé, the better.

8. A chaudière is a “light” or “small” chowder, based on vegetables.

9. The major distinction between stocks and broths is that broths can be served as is, whereas stocks are used in the production of other dishes.

Multiple Choice Circle the single best answer for each

10. A cream soup a. should have a lightly thickened consistency. b. should be thick and chunky. c. always includes cream. d. is always made with chicken stock.

11. A double broth can be made with ______as the base liquid. a. water. b. milk. c. remouillage. d. wine.

12. Which of the following is not typically included in a clarification? a. lean ground meat. b. onions. c. tomatoes. d. whole eggs.

13. A vegetable-based bisque is prepared in the same manner as a a. purée soup. b. chaudière. c. cream soup. d. hearty vegetable soup.

14. Bisques are traditionally thickened with a. roux. b. rice. c. a liaison. Fill in the Blank For each space, insert the most appropriate response

15. In general, the more of a soup’s ______that is exposed to the ______, the ______the soup will cool.

16. Purée soups are often based on ______or ______.

17. The raft in a consommé should be to keep it from ______and potentially ______.

18. The best broths are made from the ______, including meat cuts from the ______parts of animals.

19. Classically, a cream soup is based on a sauce and finished with ______.

Matching Select the single best match for each item

20. Broth a. Perfectly clear; completely fat-free; rich flavor; discernible body; aromatic 21. Consommé b. Rich flavor; velvety texture; lightly thickened consistency 22. Hearty broth c. Rich flavor; velvety texture; lightly thickened consistency; classically made from seafood 23. Cream soup d. Clear, golden; rich taste; aromatic; good flavor; noticeable body; surface fat 24. Chowder e. Slightly coarse or grainy; consistency similar to heavy cream 25. Bisque f. Rich color, flavor, and aroma; vegetables give it texture and body

Essay/Short Answer Answer each question as fully as possible

26. What is a clarification, and why is it used? What are the typical ingredients?

27. What size and consistency should soup garnishes be? What are the three ways of bringing garnishes to service temperature before adding them to soups?

28. What is the basic formula for 1 gallon of meat or poultry broth? For one gallon of fish or shellfish broth? For vegetable broth?

29. Define what is classically meant by “cream soup” and “velouté soup.” What is the more contemporary understanding of “cream soup”?

30. Why should cream and liaison soups be finished just prior to service? How should the cream and liaison be added?