CHAPTER 14

SOUPS

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 consomms, broths, and hearty broths Prepare and evaluate the quality of thick soups, including pures, 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 stock double broth water gentle simmer

Consomm
Key Terms and Concepts
basting consomm garnish clarification degrease impurities coagulate double consomm raft

Hearty Broths
Key Terms and Concepts
hearty broth hearty vegetable soup

Cream Soup
Key Terms and Concepts
bchamel pure soup velout soup cream soup straining liaison velout

Chowder
Key Terms and Concepts
chaudire thickener chowder hearty broth

Pure Soups
Key Terms and Concepts
legume pure soup render

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

General Guidelines for Soup

Key Terms and Concepts
consistency flavor and seasoning serving degreasing garnishing finishing reheating

Chapter 14 Exercises True/False

Indicate whether each of the following statements is True (T) or False (F) 1. A pure 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 pure soups are water, broth, and stock. 4. Consomms 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 consomm, the better.

8. A chaudire 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. pure soup. b. chaudire. 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 soups _____________ that is exposed to the ___________, the _______________ the soup will cool. 16. Pure soups are often based on _______________ or _____________________________. 17. The raft in a consomm 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 21. Consomm 22. Hearty broth 23. Cream soup 24. Chowder 25. Bisque a. Perfectly clear; completely fat-free; rich flavor; discernible body; aromatic b. Rich flavor; velvety texture; lightly thickened consistency c. Rich flavor; velvety texture; lightly thickened consistency; classically made from seafood d. Clear, golden; rich taste; aromatic; good flavor; noticeable body; surface fat e. Slightly coarse or grainy; consistency similar to heavy cream 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 velout 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?