ProChef9eSWCh14

8/3/2019 ProChef9eSWCh14

1/5

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 trimmingsand 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 double broth gentle simmer

stock water

Consomm


basting clarification coagulate

consomm degrease double consomm

garnish impurities raft

Hearty Broths


hearty broth hearty vegetable soup


2/5

Cream Soup


bchamel cream soup liaison

pure soup straining velout

velout soup

Chowder


chaudire chowder hearty broth

thickener

Pure Soups


legume pure soup render

Bisques


bisque crustacean thickener

vegetable-based bisque

General Guidelines for Soup


consistency degreasing finishing

flavor and seasoning garnishing reheating

serving

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 becausethey 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.


3/5

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 nottypically 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.


4/5

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 a. Perfectly clear; completely fat-free; rich flavor; discernible

body; aromatic

21. Consomm b. Rich flavor; velvety texture; lightly thickened consistency

22. Hearty broth c. Rich flavor; velvety texture; lightly thickened consistency;

classically made from seafood

23. Cream soup d. Clear, golden; rich taste; aromatic; good flavor; noticeable

body; surface fat

24. Chowder e. Slightly coarse or grainy; consistency similar to heavy cream

25. Bisque 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?


5/5

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?

Documents

ProChef9eSWCh14