Soups VRQ 2

Soups VRQ 2
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CateringFurther Education (Key Stage 5)

Cette leçon contient 22 diapositives, avec quiz interactifs, diapositives de texte et 1 vidéo.

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Soups VRQ 2

Slide 1 - Diapositive

What soups have you made before

Slide 2 - Carte mentale

Slide 3 - Diapositive

Classification of soups
  • Puree
  • This is a soup thickened by its own ingredients & passed
  • Crème
  • This is a thickened soup containing cream or milk
  • Broth
  • This is a well flavoured stock containing vegetables, 
  •  meat [optional] and a cereal
  • Consommé
  • This is a clear soup, made from a well flavoured stock, which is then refined & clarified with egg whites

Slide 4 - Diapositive

Classification of soups 
Bisque
A shell fish soup [also a sauce] thickened with rice or starch finished with cream
Veloute
A roux based soup of vegetables or poultry using white stock finished with a Liason of egg yolks and cream
Chilled soups 
Types include Gaspacho Gazpacho or Gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables)and  vichyssoise (leek and potatoe)
Etranges
Individual soups from international cusine

Slide 5 - Diapositive

Why soup?
  • Soups are an important menu option
  • Versatility of use
  • Balancing menus
  • Low cost to produce
  • Nutritional value

Slide 6 - Diapositive

Making cream soup 
  •  There are three methods of production for cream soups

  • Method 1
  • From a puree adding cream or milk

  • Method 2
  • From a Veloute finishing with cream

  • Method 3
  • Prepare a bechamel, add to flavouring ingredient, top up with stock, pass or blend and finish with cream

Slide 7 - Diapositive

Puree soups
  • These are self thickened soups made from vegetables or pulses
  • Pea soup (including split pea)
  • Carrot & coriander
  • Leek & potato
  • Lentil 

Slide 8 - Diapositive

Broth soups
These originated from the farmhouse

They are usually made from the stock in which meat or poultry has been cooked with the addition of vegetables & cereal

The most famous being Scotch Broth

Slide 9 - Diapositive

Lentil soup 
  •  Cook chopped vegetables gently in vegetable oil with the lentils
  • - Add the hot stock ,bouquet garni and season
  • - Simmer for 1hour, skim when necessary and remove the bouquet garni - 
  • Liquidise and then pass through a sieve
  • - Return to a clean pan and reboil
  • - Correct the seasoning and consistency

Slide 10 - Diapositive

Slide 11 - Vidéo

Soup types
Chilled
Gazpacho
vichyssoise
veloute
chicken
mushroom
cream
mushroom
tomato
asparagus
broth
minestrone
scotch 
vegetable

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Slide 15 - Diapositive

Slide 16 - Diapositive

What is a bouquet Garni?
A
A type of flower arrangement
B
A seasoning blend for soups and stews
C
A bundle of herbs tied together
D
A French pastry

Slide 17 - Quiz

How much soup should be served?
A
200–250ml
B
250-300ml
C
150-200ml
D
275-325 ml

Slide 18 - Quiz

Which one of these soups is a Velouté
A
leek and potato
B
lentil
C
chicken
D
consomme

Slide 19 - Quiz

What type of soup is lentil?
A
cream
B
Velouté
C
broth
D
puree

Slide 20 - Quiz

What is scotch broth?
A
A hearty soup with barley, vegetables, and meat
B
A sweet dessert made with Scotch whisky
C
A Scottish cocktail made with broth
D
A traditional Scottish soup made with lamb or mutton

Slide 21 - Quiz

What you must do !
Complete the stock worksheet from last week on 
and this weeks soups worksheet on .
  • Google classroom
  • Any questions??

Slide 22 - Diapositive