University:
California State University, Northridge
Course:
FCS 304 | Food Service Production
Academic year:

2024
Views:

334

Pages:

9
Author:

utemtcls

CHAPTER 12 SOUPS Does your lab site serve soups? Make or buy? Soups • Wide variety of ingredients, seasonings, and garnishes • World’s finest ingredients or leftovers can be used to make quality soup – If you use leftovers follow strict sanitation principles- reheat to 165º • The quality of a soup is determined by its flavor, appearance, and texture Types of Soups • Clear soups and broths • Thick Soups – Cream soups - roux – **Purée soups – starchy vegetables or legumes • Other Soups – Bisque and chowders – Cold soups Shrimp Bisque Serving Soups • Temperatures – Remember to serve “Hot Food Hot” and “Cold Food Cold” • Clear soups • Hot cream soups • Cold soups • Safety Alert 210° F 190-200° F 40° F – If you are using high protein food items, please heat and cool properly Garnishing Soups • The word garnish has two meanings when applied to soups – Food added to soups as a decoration – Foods that serve as decorations but also as critical components of the final product Consommés • Consommé is a stock or broth that has been clarified to remove impurities so that it is crystal clear • Clarification Process – Use a “clearmeat” of egg whites; lean, ground meat, poultry, or fish; seasoning; mirepoix; acidic ingredient – Create raft – as albumin coagulates & products rise to top – Simmer – Strain carefully – Degrease Beef Consommé Check your understanding • What are the advantages to the customer of serving a puree soup vs a cream soup? • Which roux has more thickening power and why? • What is a raft made from and why is it used?

Soups. Does Your Lab Site Serve Soups? Make or Buy?

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