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Soups. 1 . Nutritional Value. Ingredients will determine Clearer soups have less nutrients. 2 . Care of Soups. Most keep 1-2 days Thick soups 3-4 days Most freeze Except: Milk based Potatoes Pasta. 3 . Milk Based Soups (cream soups). Cook only on low heat - PowerPoint PPT Presentation
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Soups
1. Nutritional Value
• Ingredients will determine• Clearer soups have less nutrients
2. Care of Soups
• Most keep 1-2 days• Thick soups 3-4 days• Most freeze
– Except:• Milk based• Potatoes• Pasta
3. Milk Based Soups(cream soups)
• Cook only on low heat• Stir constantly until thick• Prevent lumps by mixing flour with a small
amount of cold liquid
4. Stock Based Soup
• Stock = bones + fat + peels + water + time• Strained = broth• Bouillon/consommé = clarified broth
– To clarify a broth:• Add slightly beaten egg white and shell• Simmer 10 minutes• Strain
• Can freeze stock
5. Fruit Based Soups
• Served hot or cold• Cornstarch and water based• Desserts or appetizers
• Fruit Based aren’t the only cold soups.• http://www.nytimes.com/interactive/2012/0
6/03/magazine/cold-soups.html?_r=0
6. Tips
• Can be increased by adding pasta, rice or vegetables
• Should use meaty bones• Can use frozen or canned vegetables
13. Condensed Soups
• Water removed• Used for soups and sauces• Don’t buy bulging cans!