Prepare and cook soups and sauces

Prepare and cook soups and sauces
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Slide 1: Diapositive
CateringFurther Education (Key Stage 5)

Cette leçon contient 28 diapositives, avec quiz interactifs, diapositives de texte et 1 vidéo.

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Prepare and cook soups and sauces

Slide 1 - Diapositive

Slide 2 - Diapositive

What different types of
soups do you know ?

Slide 3 - Carte mentale

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

Slide 4 - 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 5 - 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 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

Slide 9 - Vidéo

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 10 - 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 11 - Diapositive

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

Slide 12 - Diapositive

State four factors in relation to portion control that should be taken into consideration when preparing and serving  soup.

  • - How much is to be served (200–250ml)- 
  • What  place the soup has within the menu  (i.e.how many courses to follow) -
  •  Cost control of the ingredients
  • - Yield from the recipe
  • - What garnish may be served to accompany the soup
  • - Type of menu/.  style of service

Slide 13 - Diapositive

Give a reason for adding a sauce to a dish.

Slide 14 - Carte mentale

Why add sauce to a dish
  • - Adds  additional flavours 
  • - Provides moisture
  • - Adds palatability
  • - Provides contrast
  • - Compliments the taste
  • - Colour and texture
  • - Enhance nutritional value - Enhances digestion

Slide 15 - Diapositive

Slide 16 - Diapositive

Slide 17 - Diapositive

What is Jus-Lie
Jus lie' “A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch. A similar term “au jus” meaning “with juice” describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked.
Jus-Roti - is the French term for gravy served with a roast.

Slide 18 - Diapositive

Slide 19 - Diapositive

Slide 20 - Diapositive

How is tomato sauce made?
- Melt the butter in a heavy based saucepan
- Add bacon (optional)and cook until lightly coloured
- Add the mirepoix of carrots ,onions and celery and continue cooking
- The addition of fresh thyme, bayleaf and garlic will enhance the flavour of the
sauce at this stage
- Add the flour and cook to a blond roux
- Mix in the tomato puree
- Slowly add the white stock and simmer for 1 hour
- Season and check consistency
- Pass through a fine strainer

Slide 21 - Diapositive

Derivatives  of Béchamel and its uses
Cheese or mornay sauce–served with fish, vegetables or pasta
- Anchovy sauce– served with poached or boiled fish
- Onion sauce–served with roast mutton
- Parsley sauce–served with poached or boiled fish and vegetables 
- Cream sauce–served with poached fish and vegetables
- Mustard sauce–served with grilled fish such as herrings
- Base for cream soups–cream of cauliflowers soup

Slide 22 - Diapositive

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

Slide 23 - Quiz

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

Slide 24 - Quiz

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

Slide 25 - Quiz

What is béchamel?
A
A French dessert made with puff pastry.
B
A type of pasta.
C
A white sauce made from milk and roux.
D
A spicy tomato sauce.

Slide 26 - Quiz

What sauce is served with poached fish?
A
Parsley
B
coriander
C
leek
D
tomato

Slide 27 - 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 28 - Quiz