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Soups

Different soups and uses

QuestionAnswer
What does preparing and serving soups help you learn? Basic culinary techniques, seasonings, garnishings, and serving foods
What are the two basic kinds of soup? Clear and thick soups
Clear soups include what? Flavored stocks, broths, and consummés
Give two examples of clear soup Chicken noodle, minestrone
What do thick soups include? Cream and pureé soups
What are the 4 variations of these basic soups? Dessert, fruit, international, and traditional regional
What if a soup is cooked for too long? Flavor becomes flat and the nutrients are lost
What can be added to soups to brighten its flavor? Chopped fresh herbs, lemon juice, and a dash of hot pepper
What does a line cook want to remove from the soup just before serving? Surface fat
What is the basic ingredients in clear soups? Stock and broth
Define oignon brûlé and how is it used in the soup: consommé? It is burn onion, and it adds color and flavor to it. Consummé is made by adding a mixture of ground meats with mirepoix, tomatoes, egg whites, and oignon brûlé.
Define "Raft" A floating layer of egg whites, meat, vegetable solids, and fats
What is the main difference between a purée and cream soup? Cream soups are thickened with an added starch (roux). Pureé soups are thickened by starch found in the pureed main ingredient (potatoes) and are coarser than cream soups but should be liquid enough to pour easily from the ladle.
What happens in a cream soup if it boils? It can cause the milk fat to break down, making the soup thin and watery.
How is a Bisque made? Pureed shells from shellfish, then they are pureed along with vegetables. The bisque is then strained, garnished, and served. It should be pale pink/red and have the flavor of shellfish.
Explain how a Chowder is made. Made like cream soups, but they are not pureed before the milk or cream is added. They are thickened with roux and include large pieces of the main ingredients and garnishes.
Created by: Samantha08
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