Soup "la soup" has been the name of the evening meal in - - PowerPoint PPT Presentation

Soup

• "la soup" has been the name of the evening

meal in parts of rural France and the name

• f our evening meal supper has been

derived from it.

• A popular soup in the 16 the century was

called "restaurant" because it was believed to have "restorative" powers. A chef printed the name over his door to announce that he was serving it, and in time , restaurant came to mean a place where all food were served.

Relevant food hygiene regulations

• Prepared stocks sauces and soups should be rapidly cooled, labelled

and dated

• Stocks, soup should be boiled for at least 2 minutes when taken

from storage

• Do not reheat more that once
• Ideally it must be prepared fresh
• Never store a stock etc. above eye-level: could lead to and

accident

• Keep foods covered
• Do not mix left over with fresh ingredients
• Clean and sanitise cutting surfaces and equipment
• Raw vegetables should be washed first
• Store fresh produce in a well-ventilated place

MAIN CONTAMINATION THREATS

• Cooling stock quickly and properly

is important- stock can spoil in 6- 8 hours

• Hot stock stored in the fridge

may overload the fridge and may damaged other perishables

• Clean and sanitise cutting

surfaces and equipment after handling

• Unwashed raw vegetables could

carry possible soil particles

• Food handlers that have handled

unwashed vegetables could cross contaminate stocks

• Any dairy products could be

contaminated if not handled correctly

Hot and cold soup Difference between hot and cold soup

• HOT SOUP

– Hot soup is served in colder weather

• r at night

– Needs to be cooked for a long time – It can be kept warm or reheated – Never serve a soup too hot as it could burn a customer’s tongue

Cold soup

• Cold and refresh on a hot summer day
• Prepare in the following ways

– As a cooked soup that is cooled before serving – As a mixture of raw ingredients that is blended together and the chilled

• Examples of cold soups

– vichyssoise potato soup) – gazpacho (raw tomato, cucumber, green pepper) – borscht (Beetroot soup)

• Can be served as a dessert e.g. melon or

strawberry soup

• Cooked soup that is cold must be tasted when

it is hot and then again when it is cold. Temperature affects the taste of the seasoning.

Classification of soup 1.Unthickened soups

• Broth
• Consommé

– Usually clear – Made with good stock – Thin and usually low in fat

1.1.Consomme

• Clear soup, made from well

flavoured stock

• Stock is brought to the boil

slowly, while egg-whites are whisked into it

• As the egg whites cook they

rise to the top of the stock.

• Small bits in the stock are

brought to the top with the eggs

• These are scooped off and

thrown away

• Restaurants that wants to

serve a light starter can serve a consommé

• Can be served plain or with

various simple garnishes such as finely diced vegetables or chopped chives

Preparing and cooking Consommés

• A consommé must be perfectly clear in

colour and rich in flavour.

• Usually served hot
• Use clean sterilized cooking equipment so

that no grease can get into the consommé

• Use a heavy based pot to prevent any

ingredients from sticking to the bottom

• The two most important ingredients are

stock and a mixture that is used to clarify the stock.

Steps in making consommé

1.Heat the stock slowly, stirring it occasionally until it boils 2.Boil the stock for 2 minutes. As the egg white cooks it will rise to the top with all the impurities clinging to it. 3.Remove the stock form the heat an leave for 20 minutes 4.Strain through a double layer of cheesecloth 5.Leave the stock to drip through the cheesecloth until all the liquid has passed through. Do not squeeze the cheesecloth 6.Remove any fat from the surface by blotting it with paper towel, or leave to cool and the scoop the fat off with a ladle

1.2.Broth

• All the ingredients

are simmered together in one pot

• The liquid is

usually water or stock and the ingredients can be meat, poultry, fish, vegetables, beans or grains

Cooking Broths

• Unstrained soup made with stock and diced vegetables

– Broth is served hot.

• Steps:

1.Put all the ingredients that do not cook quickly such as meat into the pot with cold stock 2.Gently bring the mixture to simmer 3.Add the herbs, spices and delicate vegetables 20 minutes before the end of the cooking time 4.Simmer until the flavour and colour have developed and all the ingredients are cooked and tender, but not falling apart 5.Lift out the big ingredients and strain the broth by ladling the liquid through a fine sieve or a strainer with cheesecloth 6.Remove any fat from the surface

• (Difference between a broth and a stock is that broth is made by simmering

meat and vegetables while a stock is made by simmering bones and vegetables)

Broth

2.Thickened soups

• Cream soup
• Puree soup
• Veloute soup

– Hot or cold soups can be thickened in two ways – By blending the ingredients into a puree – Adding a thickening agent such as flour, cream, egg yolk

2.1.Puree soup

• Finely chopped, mashed
• r blended ingredients
• Ingredients are usually

vegetables or legumes

• Ingredients are blended

by hand or in a food processor and strained through a sieve

• The consistency depends
• n the ingredients that

were used- this mans that some purees are thicker than others

Cooking Puree soups

• Puree soup is a thick and fairly coarse in texture.
• It is usually made with starchy vegetables, such as

butternuts, potatoes, carrots or parsnips

• Can be served hot or cold
• A well known cold example is gazpacho
• When making pure soup, hard ingredients such as

potatoes should be added at the same time as the liquid.

• Soft ingredients should be added later in the cooking

process

• Meat joints should be added at the same time ad the

liquid.

• remove them when the soup is ready to be pureed
• Smaller cuts of meat such as bacon should be added to

the onion in the beginning of the cooking process

Puree soup

Steps for puree soup

1.Heat a little oil or butter on a low heat and fry any vegetables (onions and garlic)

• 2. Add liquid such as stock or wine and add the

rest of the ingredients at the correct time according to the recipe

• 3. Bring the liquid to the boil and then turn down

the heat to medium. Simmer for the time specified in the recipe. Stir often to stop from sticking to the pot. Skim any foam off the surface

• 4. When the soup has finished cooking, take out

any hard ingredients such as bones. Blend in a electric blender

• 5. Add more stock to the soup if it is too thick

2.2.Veloute soup

• The base is a veloute

sauce

• Veloute is a sauce

made by mixing a roux with stock

• Thickened by egg

yolk or cream just before serving

• Made by adding

vegetables, meat, fish or poultry

• Veloute soup should

be thick and smooth

Cooking Veloute soups

• Veloute soup is

smooth and thick

• it is made with a

roux to which liquid is added, usually stock

• A puree is the added

to make a veloute soup

• this soup is always

finished with a mixture of egg and cream

2.3.Cream soup

• Cream soup has

cream added to it to improve the flavour and the texture

• Cream is usually

added at the end of the cooking process to either a purée or béchamel based soup

Cooking Cream soups

• Any soup that has cream added to it at the end of the cooking process

is called a cream soup

• A cream soup can be served hot or cold
• STEPS:

1.Heat oil and gently cook a mixture of onions and celery until soft 2.Add the main ingredients, e.g. baby marrow 3.Add an amount of flour that is equal to the amount of fat used. Stir well, coating all ingredients with flour. Cook until the flour is golden brown in colour 4.Slowly add a hot liquid such as stock, wine, milk cream or water. Bring to a simmer while stirring continuously to prevent lumps forming 5.Add any other ingredient or flavouring specified in the recipe 6.When the soup is cooked remove from the heat. Puree 7.Check and adjust the consistency and seasoning

• Finish by adding hot cream to it before serving
• Cold soup: First cool the soup and then add cold cream to it.

3.Other soups

• 1.Bisque: Thickened fish

soup

– Main ingredient shell fish – Usually prepared like cream soup – Almost always finished with cream

• 2.CHowder

– Hearty soups made form fish, shell fish and/or vegetables – Potatoes always included

Thickening agents for thickened soups 1.Starch

• Can be added at the

beginning or at the end

• f the cooking time
• Usually added once the

soup is made and then cooked in the soup for a short time

• Starch thickeners

included flour, corn flour, √rice flour, arrowroot, semolina and bread

• Starch should be mixed

to a smooth paste √ with a small √ amount of cold water

• Add the starch to the

soup hot to the cold, √ stirring continuously √

2.Roux

• Equal amounts of fat

and flour

• A roux thickens the

liquid that it is added to it

• A roux can also

thickens sauce

• Pour the soup slowly

into the roux while stirring continuously

3.Beurre manie

• Method of thickening

soup that also uses a mixture of equal amounts of butter and flour

• The mixture is added

to prepared soup slowly, piece by piece and whisked into the liquid

• This method thickens

soups well and can also add a good

• flavor. It can make

the soup lumpy

4.Egg yolk and cream

• Mixture of egg yolk

and cream not only thickens but improves the flavour

• Pale soups such as

veloutes are finished with this mixture

• The egg yolk is mixed

with the cream and a little of the prepared soup and then this is whisked into the soup

Quality and freshness of soup

• Good quality soup should be:

– Bright in colour- colour should be similar to the colour of the raw ingredient that the soup was prepared from – Well seasoned- seasoning should be mild enough for a customer to be able to eat the soup easily – Full of flavour- main ingredient should be the strongest – Right consistency- should be right for the type of soup – Well blended- any fatty ingredient such as cream should be well mixed into the soup. it should not be separated or floating on the surface – Appetizing smell- never serve soup that smells unpleasant or that has gas bubbles

Principles for making soup

– Use ingredients that are fresh and full of flavour. Off cuts of meat or vegetables can be used – Use stock that is rich in flavour – Never boil a soup as this could make it taste bitter or make it cloudy.

1.Adding meat, fish and poultry to soup

• Cuts of meat that

are not tender should be added at the beginning

• f the cooking

process

• Add tender meats

and poultry later

• n
• Fish and shellfish

should be added near the end

2.Adding grains, pastas and legumes

• Add grains and

legumes at the beginning of the cooking process so that they can cook properly

• Some pastas cook

quickly, add these near the end of the cooking process

3.Adding vegetables

• Vegetables that take

a long time to cook e.g. potatoes, carrots should be put into the stock 45 minutes before the end

• Vegetables that cook

faster such as broccoli, peas, spinach should be added only in the final 20 minutes

4.Adding tomatoes

• Add fresh tomatoes in

the beginning of the cooking process- often added with the onions

• Add tomato paste at the

end of the cooking time

• If you are using

potatoes, make sure that they are render before you add tomatoes (prevent potatoes from becoming soft)

Types of stock

• 1. BASIC VEGETABLE STOCK: made from vegetables
• 2. BROWN STOCK: made from chicken, vela, beef and

vegetables- all of which are caramelized before simmering

• 3. WHITE STOCK: simmering chicken, veal with vegetables
• 4. FISH STOCK: slowly cooked unbrowned fish bones
• 5. COURT BIOULLON: flavoured acidulated liquid used for

cooking fish. Simmer aromatic vegetables and herbs in water and an acidic liquid like vinegar

Stock

• Stock is a flavoured liquid made from a mixture
• f meat off cuts or bones, vegetables, fresh

herbs and water that has been simmered together for a long time

• Herbs are usually: thyme, partly and bay
• leaves. Tied together to make a bouquet garni
• Acids help dissolve connective tissues and are

sometimes used in stock like tomatoes or wine

• Stock is used as a base for soup, sauce and

gravy

• A good tasty stock will make your soup more

flavourful

• Choose a stock that will complement your recipe

Stock making rules

– Use cold water to make stock- hot water makes it cloudy – When cooking, foam forms on the surface- use a ladle to scoop off the foam – Never boil stock, as this will make it

• bitter. Simmer it gently

– Taste stock and season it well – Strain, cool and store stock as soon as it is ready – Never use stock that tastes sour- not fresh

Stock

Stock

Stock

Clarifying stick

• The stock must be clarified to get a clear soup
• Chill the stock well and then remove the solid fat
• Excess fat can also be spooned from the surface and the rest

removed with absorbent paper

• Method:

– Wash one egg for each litre of stock – Add the broken egg shells and slightly beaten egg whites to the stock – Heat slowly and stir on and of – Boil for 2 minutes – remove from the stove and allow to stand for 20 minutes – Sieve once or twice through a double layer of cheesecloth – Do not press the cloth

Cream soup

Storing soup safely

– Hot soup that is going to be served immediately can be kept hot at a temperature above 600C – If the soup is not going to be served immediately it should b cooled to 4ͦ C as quickly as possible stored, covered in a fridge – Cold soups should as be cooled as quickly as possible to prevent bacteria starting to grow in the soup

1.Cooling soup

• Pour the soup into a flat container

such as a baking tray

• pack ice around the container that the

soup is in

• The faster the soup cools the less risk

there is of it getting contaminated with germs

• Store in a clean, plastic container

covered with Clingfilm/strong plastic bag.

• label; type of soup and date

2.Refrigerating soup

• Soup can be kept fresh in a fridge for up to 3

days

• make sure the soup is cold before you put it

into the fridge

• Hot soup can warm the air inside and allow

bacteria to start growing. make sure the soup is well covered so that it cannot leak into the fridge

• Cold soup can be served straight from the

fridge or at room temperature

• Take out the amount that you need and keep

the rest in the fridge until needed.

• Hot soup should be stored and reheated as

needed.

3.Freezing soup

• It is useful to make a large amount of soup at

a time and then freeze for later use.

• Freeze at a temperature of-18ͦ
• Frozen soup can be kept for 3 months
• Hot soup should be cold before it is put into a

freezer.

• Soup must be labeled
• Freeze in portions
• Defrost by moving into a fridge the day before

it is needed, or run lukewarm water over container of soup

• A hot soup must be re-boiled for at least 2

minutes before serving to make it hot.

Types of garnish

• A garnish is a food decoration that is edible.
• It is added to the plate to make it look more

interesting and appetizing.

• Show you what kind of flavour are in the dish,

e.g. a cream soup can be garnish with a swirl

• f cream
• A consommé can be made to taste better with

a sprinkling of chopped chives

• Keep the following in mind when deciding on the

garnish:

– Garnish should not have a stronger flavour that the soup – garnish must complement the colour or contrast attractively – The bowl-garnish must not be too big for the bowl.

Garnish 1.Aiola

• Garlic flavoured
• mayonnaise. A

spoonful can be served on top as a rich and creamy garnish

2.Pesto

• Pesto is made from a

mixture of finely chopped or blended basil leaves, pine nuts, parmesan cheese, garlic and

• live oil. It is bright

green and has a strong herbal taste. it can be used to garnish strongly flavoured soup such as tomato soup

3.Rouille

• Made in a similar

way as mayonnaise and it is flavoured with chili. Serve with fish soup

4.Harissa

• Very spicy paste

made with chili, garlic and

• coriander. Harissa

ads spice and colour to a soup especially a plainer soup like butternut

5.Croutons

Small square cubes

• f bread fried in

butter or oil. Should be served cold and floated

• n top of the soup

6.Garlic snippets

Bread is cut in smaller cubes and fried with crushed garlic in olive oil. Can be sprinkled

• ver most types
• f soup.

• 7.Sliced hard boiled egg
• 8.Grated parmesan cheese
• 9.Diced or neatly cut vegetables
• 10.Finely chopped herbs
• 11.Shaped pasta
• 12.Fried onion rings
• 13.Soup ingredients e.g. fried sweet

potato chips on a sweet potato soup

Soup accompaniments

• Soup is always served with bread
• r rolls
• When you choose a bread check

that the flavour and texture of the bread complement the soup

• Make sure you serve butter with it

Soup accompaniment 1.Fresh bread

• Seed bread, focaccia

and plain white bread are best served.

• never served bread

that is older that 2 days

• Slice the bread and

serve it in a breadbasket on the table or on side plates.

2.Baguette and rolls

• They can be

served warm or cold, but must be fresh.

• A baguette is a

large long roll which can be left hole or sliced before serving.

• Serve in a

breadbasket on a table

3.Melba toast

• Made from thinly

sliced white bread that is lightly toasted

• Serve with most

types of soup

• Place at the side
• f the soup plate
• n side plates

Serving soup

• The size depends on whether it is

being served as a starter or main course

• Starter: 250 ml
• main course 400 ml
• Hot soup in a pre-heated bowl
• Cold soup in a bowl at room

temperature or chilled

• Use a soup ladle - make sure you

do not spill- clean all the spills

Serving soup a la carte

• Soup served for a la carte is

dishes up and garnished in the kitchen and taken by waitress

• Soup must be taken to guests as

soon as it is garnished

• Hot soup left too long forms an

unappetizing skin

• Serve the bread at the same time

Serving at a buffet

• Soup served at a

buffet should be kept hot over a hot plate or Bain marie

• Keep the soup

covered when it is not served

• Soup can be dished

up by the customer

• r by a chef
• use a clean ladle to

dish up the soup

• Offer a choice of

garnishes and breads

• n the buffet table

Serving take away soup

• Use a well sealed

container that does not leak

• Keep soup warm by

wrapping in paper packaging

• Wrap bread

separately

• Remember to serve a

spoon and a napkin

Serving soup as room service

• Must be kept at the right

temperature

• Hot soup should be well covered so

that it stays hot until customer eats it

• Cold soup must b cold
• It is important not to spill the soup

as it is carried from the kitchen to the customers room

• Serving the soup in a large bowl

with a high rim help to prevent

Sauces

• A sauce is a

flavoured liquid

Type of sauces

• 1. Roux sauces: fat and flour

– White roux – blond roux – brown roux – Basis for béchamel and veloute

2.Starch thickened sauces

– Corn flour/ maziena

• 3.Cold sauces

– Vinaigrette (oil, vinegar, mustard, salt & pepper) – mayonnaise(cold emulsion sauce) – Hollandaise(Warm emulsion sauce)

Making a work schedule

• A work schedule helps you to plan the

work that needs to be done in a particular week or month

• It allows you to plan how and when you

are going to do the work

• A work schedule can be also to remind

you to do tasks that you might have forgotten to do

• A work schedule can plan which staff

member will be working on which day and the hours

WHAT IS PLANNING

• Once you have planned to do something it is easier to actually do it because

the task is broken down in steps

• E.g. if you have planned to make a soup you need to plan what type of soup,

what method, how much, hot you will garnish the soup and what bowl Planning process: Step 1: work out what needs to be done Step 2: Work out how you are going to do it Step 3: do the task sin the way that you have decided Step 4: has it been done?

Effective planning (Apply to function planning)

• Think about unexpected things
• The time it will take to finish your plan-

is there a time limit?

• The cost of the plan- how must will it

cost?

• The number of people will it take?
• Will there be any change in the

workplace in the near future?

• Is the plan correct: will the manager or

supervisor be satisfied with the plan and its results?

Unexpected situations 1.Scalds

• Run the burn

under cold water for several minutes

• If the burn is

bad, call the first aid officer who will telephone for an ambulance

2.Burnt soup

• If burnt on the

bottom of the pot, pour in another pot and taste

• If it does taste

burnt it can not be used

3.Power cut or low gas supply

• Gas: If the gas is low, tell the supervisor and

have an electric stove ready to use

• Lighting: Keep gas lamps available for
• emergencies. if you use candles, be aware of

the possibilities of

• Cooking: Keep gas equipment available, have

meals prepared that can be offered in the event of a power cut e.g. salad

• Cooling: keep fridge and fridge doors closed.

Damp cloth scan be placed over the dishes

• Food mixing machines: always have hand mixers

available

4.Weevils in a thickening agent

• Keep all dry ingredients in closed

containers

• If found in flour, throw the flour

away

5.Soup that is too thick

• Thin down too the correct

consistency with stock, milk or fresh cream

• If the soup is hot, heat the liquid

before adding it too the soup

6.Soup that is too salty

• Add a little lemon juice
• Add unsalted liquid such as milk or

cream

• A boiled potato absorb the salt-

simmer in the soup for a while and the remove it and throw the potato away