unit 256 prepare & cook basic soups soups, unlike sauces are a dish in their own right. soups...
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Unit 256 Prepare & Cook Basic Soups
Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu.
The Place that soup has on a menu means that they are one of the dishes to be eaten by the customer.
This is very important as they can influence the whole meal.
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Quality points of Soup.• Be of a good recognised flavour and
taste.• Have Seasoning, which compliments
the main flavours.• Be free from grease and scum.• Have a good defined colour.• Be of a definite consistency, I.E. not
lumpy or thick.• Stimulate the digestive juices.
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Type of Soups.
• Clear
• Broth
• Puree
• Veloute
• Cream
• Miscellaneous
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Clear Soups.• Consommé.
• Fortified quality stock.
• Flavoured with Meat, Poultry, Fish or Vegetables.
• Strained through muslim and a named garnish is added to finish dish.
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Broth Soups.
• Made from Unthickened stock.
• With the addition of finely cut
Vegetables and either Meat or Fish.
• They often contain Cereal such as
Pearl Barley or Rice.
• Sweated Broth’s contain Fish or
Shellfish called Chowders.
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Puree Soups.• Thickened by its own ingredients, such
as Vegetables, Cereals and Pulses.
• Where starchy ingredients are used these act as a self thickeners
• Croutons are usually served as a garnish.
• Once cooked the soup is sieved or liquidised.
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Veloute Soups.• Made with a Blond Roux and
flavoured stock.
• This dish is prepared in the same way as a Veloute sauce.
• Once cooked the soup is taken of the boil and a Liaison is added to finish.
• A Liaison is Egg Yolks and Double Cream.
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Cream Soups.• A Puree soup made with the
addition of a Béchamel sauce and Stock.
• The Béchamel sauce is the thickening agent.
Other types of Cream soups.• Puree soups finished with the
addition of cream.
• Veloute soups finished with the addition of cream.
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Miscellaneous Soups.• Also known as unclassified soups,
examples are:• Muligatawney Soup (curry flavoured).
• Kidney Soup, Turtle Soup, Oxtail Soup.
• French Onion (Beef Stock based).
• Fish Bisque (Shellfish I.E. Lobster).
• Cold Soups served chilled.
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Finishing and Presenting Soups.
• During the service period soups can evaporate and the consistency must be adjusted to ensure quality is maintained.
• A 250 ML ladle is used to serve soup.
• Hot Soups should be served at 90 c (194 f).
• Cold Soups should be served at 3 c (37f).
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Garnishing Soups.
• The main garnish may be added to the soup or kept separate and added to the bowl before the liquid is added.
• It is important to keep the garnish at the correct temperature.