Prepare and cook soups and sauces

• Catering
• Further Education (Key Stage 5)

Prepare and cook soups and sauces

What different types of
soups do you know ?

Why soup?

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

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
  

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

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
  

Puree soups

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

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

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
  

Soup types

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

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
  

Give a reason for adding a sauce to a dish.

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
  

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.

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

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

How much soup should be served?

1. 200–250ml
2. 250-300ml
3. 150-200ml
4. 275-325 ml

Which one of these soups is a Velouté

1. leek and potato
2. lentil
3. chicken
4. consomme

What type of soup is lentil?

1. cream
2. Velouté
3. broth
4. puree

What is béchamel?

1. A French dessert made with puff pastry.
2. A type of pasta.
3. A white sauce made from milk and roux.
4. A spicy tomato sauce.

What sauce is served with poached fish?

1. Parsley
2. coriander
3. leek
4. tomato

What is scotch broth?

1. A hearty soup with barley, vegetables, and meat
2. A sweet dessert made with Scotch whisky
3. A Scottish cocktail made with broth
4. A traditional Scottish soup made with lamb or mutton