1st Qtr Food Tech Grade 10 Info Sheet 1 PDF

**INFORMATION SHEET** **LESSON 17: PREPARING STOCKS, SAUCES AND SOUPS** **LO 1. Prepare Stocks and Soup Required for Menu Items** 1. Use ingredients and flavoring according to enterprise standards 2. Produce variety of stocks according to enterprise standards 3. Select and assemble correct i...

**INFORMATION SHEET** **LESSON 17: PREPARING STOCKS, SAUCES AND SOUPS** **LO 1. Prepare Stocks and Soup Required for Menu Items** 1. Use ingredients and flavoring according to enterprise standards 2. Produce variety of stocks according to enterprise standards 3. Select and assemble correct ingredients in preparing soups, including stocks and garnishes 4. Prepare variety of soup recipes according to enterprise standards 5. Present and evaluate soup recipes in accordance with the criteria **Use Ingredients and Flavoring According to Enterprise Standards** **The importance of stocks in the kitchen is indicated by the French word for stock: *fond*, meaning "*foundation*" or "*base*." In classical cuisine, the ability to prepare good stocks is the most basic of all skills because so much of the work of the entire kitchen depends on them.** **A good stock is the foundation of soups, sauces, and most braised foods and stews. In modern kitchens, stocks have lost much of the importance they once had. In the first place, increased reliance on portion-controlled meats has made bones for stock a rarity in most establishments. Second, making stocks requires extra labor, which most restaurants today aren't able to provide. Finally, more food today is served without sauces, so stocks aren't seen to be quite as necessary.** **Nevertheless, the finest cuisine still depends on soups and sauces based on high-quality stocks, so stock-making remains an essential skill that you should learn early in your training.** **Stock** is a flavored water preparation. It forms the basis of many dishes, particularly soups and sauces. A ***stock*** may be defined as a clear, thin (that is, unthickened) liquid flavored by soluble substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings. Our objective in preparing stocks is to select the proper ingredients and then to extract the flavors we want---in other words, to combine the correct ingredients with the correct procedure. **[CLASSIFICATION OF STOCKS]** 1. ***WHITE STOCK*** is made from beef or veal bones or a combination of the two. Chicken bones or even pork bones are *sometimes* added in small quantity. A good white stock has rich, full flavor, good body, clarity, and little or no color. 2. ***BROWN STOCK*** is made from beef or veal bones that have been browned in an oven. The difference between brown stocks and white stocks is that the bones and mirepoix are browned for the brown stock. This causes a few complications, as you will see. Otherwise, the procedure is essentially the same. 3. ***CHICKEN STOCK***, of course, is made from chicken bones. 4. ***FISH STOCK*** is made from fish bones and trimmings left over after filleting. Bones from lean white fish give the best stock. Fat fish are not normally used. 5. **VEGETABLE STOCKS** are made without any animal products. The basic ingredients for vegetable stocks are vegetables, herbs and spices, water, and, *sometimes*, wine. **OTHER TYPES OF STOCKS** - **COURT BOUILLON** is vegetable stock made with wine or acid. - **FISH FUMET** is a fish stock made with an acid or wine, flavorful and highly concentrated. - **GAME STOCKS** are made from carcasses of game animals and birds to make stock for game sauce. These tend to be roasted before being placed into pot with mirepoix, aromatics red wine and water. - **GLACE VIANDE **is stock made from bones, usually from veal, that is highly concentrated by reduction. - **HAM STOCK,** common in Cajun cooking, is made from ham hocks. - **JUS **is a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reducing to achieve the rich flavor desired. - **LAMB STOCK **should be cooked for 5 hours. To make a lamb jus, start with a chicken stock and roasted lamb necks and bones. - **MASTER STOCK **is a special Chinese stock used primarily for poaching meats, flavored with soy sauce, sugar, ginger, garlic, and other aromatics. - **PRAWN STOCK **is made from boiling prawn shells. It is used in Southeast Asian dishes such as laksa. - **REMOUILLAGE **is a stock made from bones that have already been used once to make stock. The literal meaning of the French term is "rewetting." - **SUGAR SYRUP of STOCK SYRUP --** Sugar syrup can be found in all kitchens. The strength will vary and will be decided by the pastry chef of head chef of the establishment. Nominal sample is 1 part water and 1 part sugar. **[INGREDIENTS]** Traditionally stock is made by simmering various ingredients in water. The basic ingredients of any stock are bones, a vegetable mixture known as a ***mirepoix***, seasonings, and water. **BONES**  Bones are the major ingredient of stocks (except water, of course). Most of the flavor and body of stocks are derived from the bones of beef, veal, chicken, fish, and, occasionally, lamb, pork, ham, and game. (Vegetable stocks, an exception, draw their flavor entirely from vegetables). The best bones for beef and veal stock are from younger animals. They obtain a higher percentage of ***cartilage*** and other ***connective tissue*** than do bones from more mature animals. Connective tissue has high collagen content. Through the cooking process, the collagen is converted into ***gelatin*** and water. The best beef and veal bones are back, neck, and shank bones as they have high collagen contents. The best bones for chicken stock are from neck and back. The best bones for fish stock are from lean fish such as sole or flounder. Bones from fatty fish (such as salmon, tuna, and swordfish) do not produce good stock because of their high fat content and distinctive flavors. The entire fish carcass can be used, but it should be cut up for easy handling and even extraction of flavors. After cutting, the pieces should be rinsed in cold water to remove blood, loose scales, and other impurities. Cut large bones into pieces about 3 inches (8 centimeters) long. This exposes more surface area and aids extraction. Also, the bones are easier to handle. **MEAT** Because of its cost, meat is rarely used in stock making anymore. (Exception: Chicken hearts and gizzards are often used in chicken stock.) Occasionally, a broth is produced as a result of simmering meat or poultry, as when fowl is cooked for dishes like creamed chicken. This broth can then be used like a stock. However, the chicken is considered the object of the game in this case. The broth is just a by-product. Leftover cooked meat, such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint. Fresh meat makes a superior stock and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock. Quantities recommended are in the ratio of 1 part fresh meat to 2 parts water. Pork is considered unsuitable for stock in European cooking due to its greasiness (although 19th century recipes for consommé and traditional aspic included slices of mild ham) and mutton was traditionally avoided due to the difficulty of avoiding the strong tallowy taint imparted from the fat. **MIREPOIX** Aromatic vegetables are the second most important contributors of flavor to stocks. (In the case of vegetable stocks, they are the most important.) ***Mirepoix*** is a combination of onions, carrots, and celery. It is a basic flavoring preparation that is used in all areas of cooking, not only for flavoring stocks but also for sauces, soups, meats, poultry, fish, and vegetables. The classical mirepoix of decades ago contained a wider variety of ingredients, sometimes including ham or bacon, leeks and other vegetables, and one or more fresh herbs. The modern version is considerably simplified. Often, the less desirable parts of the vegetables (such as carrot skins and celery ends) are used that may not otherwise be eaten. The use of these parts is highly dependent upon the chef, as many do not appreciate the flavors that these portions impart. A ***white mirepoix***, made without carrots, is used when it is necessary to keep the stock as colorless as possible. Mushroom trimmings may be added to white mirepoix. When cost permits, it is a good idea to include leeks in the mirepoix in place of part of the onions in a white mirepoix. They give an excellent flavor. In vegetable stocks ,a variety of vegetables is used in addition to or in place of the traditional mirepoix; **Cutting Mirepoix** Chop the vegetables coarsely into pieces of relatively uniform size. As mirepoix is rarely served, it is not usually necessary to cut it neatly. The size depends on how long the mirepoix will cook. If it will cook a long time, as for beef stock, cut the vegetables into large pieces (1 to 2 inches \[3 to 5 cm\]).Cutting into small pieces is necessary for releasing flavors in a short time, as when used for fish stock. **ACID PRODUCTS** Acids help dissolve connective tissues. Thus, they are sometimes used in stock making to extract flavor and body from bones. ***Tomato products*** contribute flavor and some acid to brown stocks. They are not used for white stocks because they would give an undesirable color. Similarly, when making brown stocks, be careful not to add too much tomato, because this may make the stock cloudy. ***Wine*** is occasionally used, especially for fish stocks. Its flavor contribution is probably more important than its acidity. **SCRAPS AND LEFTOVERS** In some kitchens, a stockpot is kept going all day, and various scraps are constantly being thrown in. This may or may not be a good idea. Scraps may be used in stocks if they are ***clean, wholesome, and appropriate to the stock being made***. If done correctly, stock-making is a good way of utilizing trimmings that would otherwise be thrown out. It is better to save trimmings and use them in a planned way than to throw them into the stock randomly. ***A stockpot is not a garbage disposal***. The final product is only as good as the ingredients and the care that go into it. **SEASONINGS AND SPICES** **Salt** is usually not added when making stocks. Stocks are never used as is but are reduced, concentrated, and combined with other ingredients. If salt were added, it might become too concentrated. Some chefs salt stocks very lightly because they feel it aids in extracting flavor.  **Herbs and spices** should be used only lightly. They should never dominate a stock or have a pronounced flavor. Herbs and spices are usually tied in a cheesecloth bag called a ***sachet*** (sa-shay; French for "*bag*"). The sachet is tied by a string to the handle of the stockpot so it can be removed easily at any time. A ***bouquet garni*** is an assortment of fresh herbs and other aromatic ingredients tied in a bundle with string. A basic bouquet garni contains pieces of leek and celery, thyme sprigs, bay leaf, and parsley stems. The ingredients can be changed to suit different recipes. Escoffier includes only parsley, thyme, and bay leaf in the classic bouquet garni. The following seasonings, in varying quantities, are commonly used for stocks: - Thyme - Bay leaves - Peppercorns - Parsley stems - Cloves, whole - Garlic (optional) **[INGREDIENT PROPORTIONS]** The following proportions are basic, effective, and widely used, but they are not an ironclad rule. Nearly every chef uses some variations. Many cooks use ratios to help them remember the basic proportions, as follows:  **Produce Variety of Stocks According to Enterprise Standards** Making stock may seem, at first glance, to be a simple procedure. However, many steps are involved, each with a rather complicated set of reasons. If you are to be successful at making consistently good stocks, you must understand not only what to do but also why you are doing it. **[PRINCIPLES OF STOCK MAKING]** The following principles apply to all stocks. You should follow them in order to achieve the highest-quality stocks possible. **START THE STOCK IN COLD WATER** The ingredients should always be covered with cold water. When bones are covered with cold water, blood and other impurities dissolve. As the water heats, the impurities coagulate and rise to the surface where they can be removed easily by skimming. If the bones were covered in hot water, the impurities would coagulate more quickly and remain dispersed in the stock without rising to the top, making the stock cloudy. If the water level falls below the bones during cooking, add water to cover them. Flavor cannot be extracted from the bones not under water, and bones exposed to the air will darken and discolor a white stock. **SIMMER THE STOCK GENTLY**  The stock should be brought to a boil and then reduced to a simmer a temperature of approximately 185°F (85°C). While simmering, the ingredients release the flavors into the liquid. If kept at a simmer, the liquid will remain clear as it reduces and a stock develops. Never boil a stock for any length of time. Rapid boiling of a stock, even for a few minutes, causes impurities and fats to blend with the liquid, making it cloudy. **SKIM THE STOCK FREQUENTLY** A stock should be skimmed often to remove the fat and impurities that rise to the surface during cooking. If they are not removed they make the stock cloudy. **STRAIN THE STOCK CAREFULLY** Once a stock finishes cooking, the liquid must be separated from the bones, vegetables and other solid ingredients. In order to keep the liquid clear, it is important not to disturb the solid ingredients when removing the liquid. This is easily accomplished if the stock is cooked in a steam kettle or stockpot with a spigot at the bottom. If the stock is cooked in a standard stockpot, to strain it: - Skim as much fat and as many impurities from the surface as possible before removing the stockpot from the heat. - After removing the pot from the heat, carefully ladle the stock from the pot without stirring it. - Strain the stock through a china cap lined with several layers of cheese cloth. **COOL THE STOCK QUICKLY** Most stocks are prepared in large quantities, cooled and held for later use. Great care must be taken when cooling a stock to prevent foodborne illnesses or souring. A stock can be cooled quickly and safely with the following procedure: 1. 1\. Keep the stock in a metal container. A plastic container insulates the stock and delays cooling. 2. Vent the stockpot in an empty sink by placing it on blocks or a rack. This allows water to circulate on all sides and below the pot when the sink is filled with water. 3. Install an overflow pipe in the drain and fill the sink with cold water and ice. Make sure that the weight of the stockpot is adequate to keep it from tipping over. 4. Let cold water run into the sink and drain out the overflow pipe. Stir the stock frequently to facilitate that even, quick cooling. **STORE THE STOCK PROPERLY**  Once the stock is cooled, transfer it to sanitized covered container (either plastic or metal) and store in the refrigerator. As the stock chills, fat rises to its surface and solidifies. If left intact, this layer of fat helps preserve the stock. Stocks can be stored up to one week under refrigeration or frozen for several months. **DEGREASE THE STOCK** **Degreasing** a stock is simple. When a stock is refrigerated, fat rises to its surface, hardens and is easily lifted or scraped away before the stock is reheated. **[PREPARATION OF STOCKS]** The following outlines give procedures for making basic stocks as well as the reasons for every step. After learning these procedures and checking with your instructors for any modifications or variations they may have, you will be able to turn to the individual recipes, where the steps are given again, but without explanations. **BLANCHING BONES**  Many proteins dissolve in cold water but solidify into small particles or into froth or scum when heated. It is these particles that make a stock cloudy. Much of the technique of stock-making involves avoiding cloudiness to produce a clear stock. ***The purpose of blanching bones is to rid them of some of the impurities that cause cloudiness***. The bones of young animals, especially veal and chicken, are highest in blood and other impurities that cloud and discolor stocks. Chefs disagree on the importance of blanching. Many feel it is needed to produce clear white stocks. Others feel blanching causes valuable flavors to be lost. Fish bones, at any rate, are not blanched because of their short cooking time. +-----------------------------------+-----------------------------------+ | | **Procedure for Blanching Bones** | +===================================+===================================+ | 1. | ***Rinse bones in cold water.*** | | | | | | This washes off blood and other | | | impurities from the surface. It | | | is especially important if the | | | bones are not strictly fresh. | +-----------------------------------+-----------------------------------+ | 2. | ***Place bones in a stockpot or | | | steam-jacketed kettle and cover | | | with cold water.*** | | | | | | Impurities dissolve more readily | | | in cold water. Hot water retards | | | extraction. | +-----------------------------------+-----------------------------------+ | 3. | ***Bring the water to a boil.*** | | | | | | As the water heats, impurities | | | solidify (coagulate) and rise to | | | the surface as scum. | +-----------------------------------+-----------------------------------+ | 4. | ***Drain the bones and rinse them | | | well.*** | | | | | | The bones are now ready for the | | | stockpot. | +-----------------------------------+-----------------------------------+ **PREPARING WHITE STOCK** A good white stock has rich, full flavor, good body, clarity, and little or no color. Chicken stocks may have a light yellow color. +-----------------------------------+-----------------------------------+ | | **Procedure for Preparing White | | | Stock** | +===================================+===================================+ | 1. | ***Cut the bones into pieces, 3 | | | to 4 inches (8 to 10 cm) long.*** | | | | | | This exposes more surface area | | | and helps extraction. A meat saw | | | is used to cut heavy veal and | | | beef bones. Fish and chicken | | | bones don't need to be cut, but | | | whole carcasses should be chopped | | | for more convenient handling. | +-----------------------------------+-----------------------------------+ | 2. | ***Rinse the bones in cold water. | | | (If desired, chicken, veal, or | | | beef bones may be blanched.)*** | | | | | | This removes some impurities that | | | cloud the stock or, if the bones | | | are old, give an off taste. | +-----------------------------------+-----------------------------------+ | 3. | ***Place bones in a stockpot or | | | steam-jacketed kettle and add | | | cold water to cover.*** | | | | | | Starting in cold water speeds | | | extraction. Starting in hot water | | | delays it because many proteins | | | are soluble in cold water but not | | | in hot. | +-----------------------------------+-----------------------------------+ | 4. | ***Bring water to a boil, and | | | then reduce to a simmer. Skim the | | | scum that comes to the surface, | | | using a skimmer or perforated | | | spoon.*** | | | | | | Skimming is important for a clear | | | stock because the scum (which is | | | fat and coagulated protein) will | | | cloud the stock if it is broken | | | up and mixed back into the | | | liquid. | +-----------------------------------+-----------------------------------+ | 5. | ***Add the chopped mirepoix and | | | the herbs and spices.*** | | | | | | Remember, the size to which you | | | cut mirepoix depends on how long | | | it is to be cooked. | +-----------------------------------+-----------------------------------+ | 6. | ***Do not let the stock boil. | | | Keep it at a low simmer.*** | | | | | | Boiling makes the stock cloudy | | | because it breaks solids into | | | tiny particles that get mixed | | | into the stock. | +-----------------------------------+-----------------------------------+ | 7. | ***Skim the surface as often as | | | necessary during cooking.*** | +-----------------------------------+-----------------------------------+ | 8. | ***Keep the water level above the | | | bones. Add more water if the | | | stock reduces below this | | | level.*** | | | | | | Bones cooked while exposed to air | | | will turn dark and thus darken or | | | discolor the stock. Also, they do | | | not release flavor into the water | | | if the water doesn't touch them. | +-----------------------------------+-----------------------------------+ | 9. | ***Simmer for recommended length | | | of time:*** | | | | | | Beef and veal bones---6 to 8 | | | hours | | | | | | Chicken bones---3 to 4 hours | | | | | | Fish bones---30 to 45 minutes | | | | | | Most modern chefs do not simmer | | | stocks as long as earlier | | | generations of chefs did. It is | | | true that longer cooking extracts | | | more gelatin, but gelatin isn't | | | the only factor in a good stock. | | | Flavors begin to break down or | | | degenerate over time. The above | | | times are felt to be the best for | | | obtaining full flavor while still | | | getting a good portion of gelatin | | | into the stock. | +-----------------------------------+-----------------------------------+ | 10. | ***Skim the surface and strain | | | off the stock through a china cap | | | lined with several layers of | | | cheesecloth.*** | | | | | | Adding a little cold water to the | | | stock before skimming stops the | | | cooking and brings more fat and | | | impurities to the surface. | +-----------------------------------+-----------------------------------+ | 11. | ***Cool the stock as quickly as | | | possible, as follows:*** | | | | | | - Set the pot in a sink with | | | blocks, a rack, or some other | | | object under it. This is | | | called ***venting***. It | | | allows cold water to flow | | | under the pot as well as | | | around it. | | | | | | - Run cold water into the sink, | | | but not higher than the level | | | of the stock or the pot will | | | become unsteady. An overflow | | | pipe keeps the water level | | | right and allows for constant | | | circulation of cold water. | | | | | | - Stir the pot occasionally so | | | all the stock cools evenly. | | | Hang a ladle in the pot so | | | you can give it a quick stir | | | whenever you pass the sink | | | without actually taking extra | | | time to do it. | | | | | | - Cooling stock quickly and | | | properly is important. | | | Improperly cooled stock can | | | spoil in 6 to 8 hours because | | | it is a good breeding ground | | | for bacteria that cause | | | food-borne disease and | | | spoilage. | | | | | | - Do not set the hot stock in | | | the walk-in or, worse yet, | | | the reach-in. All that heat | | | and steam will overload the | | | refrigerator and may damage | | | other perishables as well as | | | the equipment. | +-----------------------------------+-----------------------------------+ | 12. | ***When cool, refrigerate the | | | stock in covered containers.*** | | | | | | Stock will keep 2 to 3 days if | | | properly refrigerated. Stock can | | | also be frozen and will keep for | | | several months. | +-----------------------------------+-----------------------------------+ **PREPARING BROWN STOCK** The difference between brown stocks and white stocks is that the bones and mirepoix are browned for the brown stock. This causes a few complications, as you will see. Otherwise, the procedure is essentially the same. +-----------------+-----------------+-----------------+-----------------+ | | **Procedure for | | | | | Preparing Brown | | | | | Stock** | | | +=================+=================+=================+=================+ | 1. | ***Cut the | | | | | bones into | | | | | pieces, 3 to 4 | | | | | inches (8 to 10 | | | | | cm) long, as | | | | | for white | | | | | stock.*** | | | | | | | | | | Veal and/or | | | | | beef bones are | | | | | used for brown | | | | | stock. | | | +-----------------+-----------------+-----------------+-----------------+ | 2. | ***Do not wash | | | | | or blanch the | | | | | bones.*** | | | | | | | | | | The moisture | | | | | would hinder | | | | | browning. | | | +-----------------+-----------------+-----------------+-----------------+ | 3. | ***Place the | | | | | bones in a | | | | | roasting pan in | | | | | one layer and | | | | | brown in a hot | | | | | oven at 375°F | | | | | (190°C) or | | | | | higher.*** | | | | | | | | | | The bones must | | | | | be well browned | | | | | to color the | | | | | stock | | | | | sufficiently. | | | | | This takes over | | | | | an hour. Some | | | | | chefs prefer to | | | | | oil the bones | | | | | lightly before | | | | | browning. | | | +-----------------+-----------------+-----------------+-----------------+ | 4. | ***When the | | | | | bones are well | | | | | browned, remove | | | | | them from the | | | | | pan and place | | | | | them in a | | | | | stockpot.*** | | | | | | | | | | Cover with cold | | | | | water and bring | | | | | to a simmer. | | | +-----------------+-----------------+-----------------+-----------------+ | 5. | ***Drain and | | | | | reserve the fat | | | | | from the | | | | | roasting | | | | | pan.*** | | | | | | | | | | Deglaze the pan | | | | | by adding water | | | | | and stirring | | | | | over heat until | | | | | all the brown | | | | | drippings are | | | | | dissolved or | | | | | loosened. Add | | | | | to stockpot. | | | +-----------------+-----------------+-----------------+-----------------+ | 6. | ***While the | | | | | stock is | | | | | getting | | | | | started, place | | | | | the mirepoix in | | | | | the roasting | | | | | pan with some | | | | | of the reserved | | | | | fat and brown | | | | | the vegetables | | | | | well in the | | | | | oven.*** | | | +-----------------+-----------------+-----------------+-----------------+ | 7. | ***When the | | | | | water in the | | | | | stockpot comes | | | | | to a simmer, | | | | | skim and | | | | | continue as for | | | | | white stock.*** | | | +-----------------+-----------------+-----------------+-----------------+ | 8. | ***Add the | | | | | browned | | | | | vegetables and | | | | | the tomato | | | | | product to the | | | | | stockpot.*** | | | | | | | | | | If desired, | | | | | they may be | | | | | held out until | | | | | 2 to 3 hours | | | | | before the end | | | | | of the cooking | | | | | time. | | | +-----------------+-----------------+-----------------+-----------------+ | 9. | ***Continue as | | | | | for white | | | | | stock.*** | | | +-----------------+-----------------+-----------------+-----------------+ | | ***Figure 2.1 | | | | | Preparing Brown | | | | | Stock*** | | | +-----------------+-----------------+-----------------+-----------------+ | | a. Roast the |  | bones are | | | moderately | | beginning | | | hot oven | b. Place the | to simmer, | | | until well | bones in a | brown the | | | browned | stockpot | mirepoix, | | | | and add the | using the | | | | appropriate | same | | | | amount of | roasting | | | | water. | pan set on | | | | | top of the | | | | | stove or in | | | | | the oven. | | | | | Add the | | | | | browned | | | | | mirepoix to | | | | | the | | | | | stockpot. | +-----------------+-----------------+-----------------+-----------------+ | |  | has | 25.png) | | | | simmered | | | | d. Deglaze the | slowly for | f. Strain the | | | roasting | 8 hours. | stock | | | pan with | Note that | through a | | | water. | the sachet | china cap | | | Addthe | is tied to | lined with | | | liquid to | the handle | cheesecloth | | | the | of the pot |. | | | stockpot. | with twine | | | | | for easy | | | | | removal. | | +-----------------+-----------------+-----------------+-----------------+ **REMOUILLAGE** Remouillageis a stock made from bones that have already been used once to make stock. The literal meaning of the French term is "rewetting."Because not all possible flavor and gelatin is extracted from bones when making a stock, making a remouillage allows the chef to extract a little more value from the bones. The resulting liquid will not be as clear or flavorful as the original stock, but it does have some uses. A remouillage can be used for soups, for braised dishes, and in place of water for making stocks. It can also be reduced to a glaze and used for enriching sauces, soups, and braising liquids. To make a remouillage, discard the mirepoix and herb sachet after draining a finished stock. Add fresh mirepoix and sachet to the bones, cover with fresh cold water, and simmer about 4 hours. Drain and cool as for regular stock. **Prepare Glazes And Essences** Stocks can also be reduced down into more concentrated and flavorsome liquids called ***essences*** and ***glazes***. Essences, glazes, and fumets refer to liquids that are more concentrated and flavorsome than a stock. Whilst there is no rule set in concrete about these, the order of concentration from least to most is fumet, essence, glazes. The flow diagram below shows how a stock can be reduced and concentrated into the different liquids. **[GLAZES]** A ***glaze*** -- or in French, ***glace*** \[*glahss\]* -- is a concentrated essence of a particular meat, made by reducing stock to 10% of the original. If the stock is made correctly, the glaze should set to a firm gel when cold. Glazes can be cubed and frozen so they can be reconstituted later. Small amounts can be used to finish dishes cooked \'a la minute\'. Larger amounts can be used as essences, jus, and enrichment for sauces, soups and wet dishes. Glazes are used as flavorings in sauce-making and in some meat, poultry, fish, and vegetable preparations. Only small amounts are needed because they are so concentrated. Glazes diluted to original strength do not taste like the stocks they were made from. The long cooking changes the flavors somewhat. **KINDS OF GLAZES** 1. 2. 3. +-----------------------------------+-----------------------------------+ | | **Procedure for Preparing | | | Glazes** | +===================================+===================================+ | 1. | Reduce the stock over moderate | | | heat. | +-----------------------------------+-----------------------------------+ | 2. | Skim the surface frequently. | +-----------------------------------+-----------------------------------+ | 3. | When reduced by half to | | | two-thirds, strain into a | | | smaller, heavy saucepan and | | | continue to reduce over lower | | | heat until it is syrupy and coats | | | a spoon. | +-----------------------------------+-----------------------------------+ | 4. | Pour into containers, cool, | | | cover, and refrigerate. | +-----------------------------------+-----------------------------------+ | 5. | Glazes will keep for several | | | weeks or longer if properly | | | stored. They may also be frozen. | +-----------------------------------+-----------------------------------+ **[ESSENCES]** An ***essence*** is a highly concentrated extract of fish, meat etc, made by reducing the appropriate stock to make it richer and thicker. In cooking an essence is a name given to a reduction of flavored water that will not thicken. ***Reduction*** is an important technique in sauce-making and in many other areas of cooking because it produces a more flavorful product by concentrating it. A reduced stock also has more body because the gelatin is concentrated. An essence is not reduced as much as a glaze and will not set as a solid. Vegetable essences of one or several vegetables that have been cooked and solids removed. These will be clear as no solids have been allowed to stay in liquid. Essence of pumpkin is obtained by cooking pumpkin in water with some salt and maybe thyme. Remove the pumpkin without the pumpkin breaking down, the starch will make the essence cloudy, then reduce the water to a minimal amount. Some vegetables can be cooked then skins removed and then pureed. These can be similar to fruit coulis but is not a true essence. ***Fumet*** (foo-may) is a fairly concentrated and flavorful stock made with good bones and a minimum of water. It is similar to essence but not quite as concentrated. Fumet may also be a sauce made from cooking juices like a jus. Fumet is most often associated with fish but can refer to poultry and game or other stocks. ***Jus*** (pronounced: zhoo) is all the juices, excluding fat, which are released from a roasting piece of meat. The juices, either liquid or coagulated, can be dried out by further heating, after the roasting piece has been removed, to concentrate their flavor. These are generally deglazed from a roasting pan after the fat is tipped out. Jus may be served with a roast without further processing as a sauce. ***Deglazing*** is the process where the juices left in a pan after roasting, minus any fat, are collected and added to the stock pot. To do this, water or another liquid such as wine or stock is added to the pan. This mixture is gently heated until the juices dissolve into the added liquid then added to the stock. This is an important process used in the preparation of many dishes. **Select and Assemble Correct Ingredients in Preparing Soups, Including Stocks and Garnishes**  Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables. This definition is all right as far as it goes, but there's a lot it doesn't tell us. Is a stock, straight from the stockpot, a soup? Is beef stew liquid enough to be called soup? We're interested more in production techniques than in definitions. However, a few more definitions are necessary before we can go into the kitchen, so we can talk to each other in the same language. Definitions aren't rules, so don't be alarmed if you hear other books or chefs use these terms differently. What matters is that you learn the techniques and are able to adapt them to many uses. ***Soup*** is a basic term used to describe a liquid food made from any combination of vegetables, fruit, meat, poultry and/or fish cooked in a liquid. Soup may be the first course of a meal or it can be the whole meal. Soups are as old as history. One of the first types of soup can be dated to about 6,000 BC. The word soup comes from a dish called *sop*, consisting of a soup or thick stew that was soaked up with bread. Soup can be served as: - - - - - It is usually named after the main ingredient. For example: Pumpkin Soup. - - - - Soup can be served any time of the day. It can be small snack type serve or it can be a main meal in itself **[CLASSIFICATION OF SOUPS]** Soups can be divided into three basic categories: ***clear or unthickened soups***, ***thick soups***, and ***specialty soups*** that don't fit the first two categories. Most of these soups, no matter what their final ingredients may be, are based on stock. **CLEAR SOUPS** ***Clear soups*** are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats. 1. **Bouillon -** In French Cuisine, bouillon also means *broth.* This name comes from the French verb *bouillir,* meaning 'to boil'. It is usually made by browning the meat and ***sweating*** the vegetables called ***mirepoix*** and aromatic herbs usually a ***bouquet garni***. 2. **Consommé --** is a concentrated, clear soup that is made from richly flavored stock or bouillon that has been clarified. To ***clarify*** a consommé means to remove to particles as they float to the top. It can also be done by carefully drawing the stock from the pot and passed a few times through a filter to ensure its purity and is then put through a lengthy process where all of the visible fat is skimmed from the surface. Clear soups are made primarily of broths that can stand alone as a dish. Clear soups are relatively simple to prepare. It is important that the ingredients are of the highest quality available. **THICK SOUPS**  A thick soup is not clear or transparent. Thick soups include a thickening agent such as roux, cream or a vegetable purée. Thick soups differ from clear soups because of the thickening agents that are added to them. There are two kinds of thick soups: ***cream soups*** and ***puréed soups.*** 1. **Cream Soups** is a velvety-smooth, thick soup. Cream soups are made with cooked vegetables that are puréed. Purée-ing soup requires the vegetables to be cooked to a tender consistency so that they are easily folded into the soup. ***To fold*** means to stir in gently. Then, it must be strained until it achieved a very smooth and rich consistency and texture. 2. **Purée Soups** -- These soups are thickened by grinding the soups main ingredient in a food processor or blender. Purée soups are usually very thick, hearty and filling and are sometimes served as a main course. Purée soups have a coarser texture than cream soups. **SPECIALTY SOUPS and NATIONAL SOUPS** This is a catch-all category that includes soups that don't fit well into the main categories and soups that are native to particular countries or regions. ***Specialty soup*** highlights the cuisine of a specific region, or reflects or shows the use of special ingredients or techniques. Specialty soups are distinguished by unusual ingredients or methods, such as turtle soup, gumbo, peanut soup, and cold fruit soup. Specialty soups include bisques, chowders, cold soups and international soups. 1. **Bisques** -- it is a smooth, creamy, highly seasoned soup classically based on a strained concentrated broth or stock of crustaceans plus cream and roux. Even the shells are sometimes added for flavor during cooking. The shells are removed before the bisque is strained. 2. **Chowder** -- is a specialty soup made from fish, seafood and/or vegetables. Chowders may be compared to stews because they are hearty, thick, chunky soups. The word 'chowder' comes from the French word '*cauldron*,' which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). 3. **Cold Soups** -- is a specialty soup that may be ***cooked*** or ***uncooked***. It is a particular variation on the traditional soup, wherein the temperature when served is kept at or below room temperature. It has a thinner consistency than hot soups. They may be sweet or savory. Cold soups should be seasoned as much as hot soups because the cold dulls the sense of taste. Cold soups are either cooked and then chilled, or not cooked. However, **NOT ALL HOT SOUPS ARE SUITABLE FOR BEING SERVED COLD**. Yogurt, cream or puréed fruit is often used as a thickener for cold soups. It is also important to note that adding dairy products to cold soups reduces their shelf life. ***National soups*** are linked to different nations or cultures. They usually mirror a nation's history and traditions. Soups that are offered in ethnic restaurants use ingredients that are associated with a culture's cuisine. Some soups are hearty enough to be meals. Minestrone, an Italian soup, is one of the many international soups that can stand alone as meals. It includes not only vegetables, but pasta and beans, too. There are many different types of soup from all different cultures: ***Bouillabaise*** is a French fish soup, which originated from the port city of Marseille. It is also made in other parts of the world. In Catalonia, it is called Bullebesa. The name bouillabaisse comes from the method of the preparation --- the ingredients are not added all at once. The broth is first boiled (bolh) then the different kinds of fish are added one by one, and each time the broth comes to a boil, the heat is lowered. The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. ***Gazpacho*** is usually a tomato-based vegetable soup traditionally served cold. It originated in the Southern Spanish region of Andalucia. Gazpacho is mostly consumed during the summer months because of its refreshing qualities and cold-serving temperature.  ***Ginataan,*** is a name shared by various Filipino dessert soup made from coconut milk, tubers, fruits and tapioca pearls, served hot or cold. Ginataan may be eaten hot (during the cold, rainy season) or cold, but it is best served chilled. Some Filipinos even serve it frozen, eating the dessert much like ice cream. ***Gumbo*** is a soup that comes from the American South. It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions (a trio known in Cajun cuisine as the \"holy trinity\"). Gumbo is often used as a metaphor for the mix of cultures that exist in southern Louisiana. The dish combines the culinary practices of French, Spanish, native tribes, and African slaves, as well as Italians and Germans. ***Mulligatawny*** is a curry-flavored soup from India. The name of which means pepper-water, should be richly endowed with meat and piquantly spiced. It is usually served with a dollop of tangy sour cream on a cold day. ***Pho*** is a Vietnamese noodle soup usually served with beef. It is a popular street and night food. Pho includ es noodles made from rice flour and is often served with Asian basil, saw tooth herb, cilantro, cilantro, thinly sliced green onion, lime juice, and bean sprouts on the side to be added by the diner to suit their taste.  ***Sawine***, a soup made with milk, spices, parched vermicelli, almonds and dried fruits, served during the Muslim festival of Eid ul-Fitr in Trinidad and Tobago. ***Tarator*** is a cold soup made of yogurt, cucumber, dill, garlic and sunflower oil (walnuts are sometimes added) and is popular in Bulgaria.  ***Zōni*** is a Japanese soup containing mochi rice cakes. It is strongly associated with Japanese New Year and its tradition of osechi (traditional Japanese New Year foods) ceremonial foods. Zōni is considered the most auspicious of the dishes eaten on New Year\'s Day. **[ESSENTIAL INGREDIENTS]** The variety of ingredients, seasonings, and garnishes that can be used for soups is virtually endless, provided you understand the basic procedures for making different kinds of soup. Great soups can be made from the finest and most expensive ingredients or from leftovers from previous the evening's dinner service and trimmings from the day's production. Ingredient preparation will vary recipe to recipe. All ingredients will have to be prepared in some way similar to the following: - Vegetables washed - Cut to specific requirements - Meats may have to be cut and blanched, and or sautéed - Bean or legumes soaked prior to cooking - Noodles softened prior to addition. The execution of any plan is defined by how well the plan is written. A recipe is just a plan on how to cook food. If the recipe does not include all steps and procedures then it is not a good recipe. A good recipe will describe exactly how the ingredients are to be prepared to meet the requirements of the dish. The basis of a good soup is the flavor that is imparted by using good quality fresh ingredients. **STOCK** Most soups begin with a ***stock***, a liquid that forms the foundation of sauces and soups. White, brown, fish and vegetable stocks are the main types of stocks but the selection can be limitless. In preparation of soups, a good stock is always a basis. **MIREPOIX** A combination of coarsely chopped vegetables usually carrots, onion and celery to add flavor, nutrients and color. **BOUQUET GARNI** French for garnished bouquet, it is a combination of fresh herbs and vegetables such as carrots, leeks, celery, thyme and parsley stems that are tied in a bundle with a butcher's twine. **THICKENING AND ENRICHING AGENTS** Some soups are perfect just with stock or a bit of cream, but others require a more substantial body. Thickening Agents or thickeners add texture and interest, as well as substantiality to a soup dish. Commonly used thickening agents are cream, roux, cornstarch arrowroot, bread and yogurt. **Roux** Equal parts flour to fat (clarified butter is traditional). There are three different stages for rouxs including white, blond and brown. Full thickening power is not realized until sauce or soup is brought up to a simmer after the roux is incorporated.  **Rice** Leftover rice can be used to thicken soup in the same way as vegetables and potatoes. Just make sure the rice is properly cooked and pureed or it could add graininess to your soup. Brown rice is a healthier choice than white rice due to its higher vitamin and mineral content and will add fiber as well as texture.  **Purées** Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. **Arrow Root** Arrow root is very similar to cornstarch with the same thickening power. It is used exactly in the same fashion as cornstarch to thicken sauces and soups. Has a much more neutral taste than Corn Starch, but tends to be more expensive. Most commonly added as slurry, and its full thickening power is not realized until the sauce is brought to a simmer. **Cornstarch** Has twice the thickening power of flour. Most commonly added to a soup or sauce in a slurry form, using a 1:1 mixture of water to Corn Starch.  Corn Starch has tendency to give sauces a smooth and shiny appearance. It is used extensively in Asian cooking, especially Chinese Cuisine. **Cream** A handy and rich addition to soups because its proteins have been greatly diluted by fat globules and are less likely to form a skin (like milk does) when heated or boiled. It is also fairly immune to curdling in the presence of acidic or salty foods.  **Yoghurt/Yogurt** A reasonably good thickener for certain soups\--especially Middle Eastern. Tarator is an example of a cold soup made of yogurt, cucumber, dill, garlic and sunflower oil (walnuts are sometimes added) and is popular in Bulgaria. **Bread** Bread isn\'t often thought of as an ingredient to use to thicken soup, but it can add a nice, silky texture to your soup if done properly. Just remove the crust and add it to your finished soup, allow a few minutes for the liquid to be absorbed into the bread, then puree the soup. Just make sure your bread doesn\'t contain any seeds or nuts, unless you don\'t mind those in your soup. **OTHER THICKENING AGENTS:** **Beurre Manie** Also known as "***The Lazy Chef's Roux***," beurre manie is equal parts of flour and whole butter kneaded together until it forms something like dough. Pieces of this dough are then broken apart and added to simmering sauces or soups to thicken them. **Eggs** Egg yolks, lightened with hot stock, then whisked into the soup pot produces a gorgeously silken texture. **Food Grade Gums** Food grade gums are really emerging as the thickening agent of choice in a lot of high end kitchens. They're gaining popularity because they are extremely neutral in flavor and are added in such low concentrations (usually less than 0.5% by weight), that they have no effect on color or flavor. One of the most commonly used food grade gums for this purpose is Xanthan Gum, which can be picked up at a lot of health foods stores. **Prepare Variety Of Soup Recipes According To Enterprise Standards** If you have already studied the preparation of stocks, you now have at your disposal the major techniques for the preparation of soups. You know how to make stocks and how to use thickening agents such as roux and liaison. A few more techniques are necessary for you to master before you are able to prepare all the types of soups that are popular today. As in stock-making, basic techniques are the building blocks you can use to create a wide variety of appetizing soups. **[PREPARING CONSOMMÉ]** When we define consommé as a clarified stock or broth, we are forgetting the most important part of the definition. The word consommé means, literally, "*completed*" or "*concentrated*."In other words, a consommé is a strong, concentrated stock or broth. ***Rule number one*** for preparing consommé is that the stock or broth must be strong, rich, and full-flavored. ***Clarification*** is second in importance to strength. A good consommé, with a mellow but full aroma and plenty of body (from the natural gelatin) that you can feel in your mouth, is one of the great pleasures of fine cuisine. But clarification is an expensive and time-consuming procedure, and, quite frankly, it's not worth the trouble if the soup is thin and watery. **PROCEDURE FOR PREPARING CONSOMMÉ** 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. **[PREPARING CREAM SOUPS]** Learning to cook professionally, as you have already heard, is not learning recipes but learning basic techniques that you can apply to specific needs. If we tell you that cream soups are simply diluted velouté or béchamel sauces, flavored with the ingredient for which they are named, you should almost be able to make a cream of celery soup without further instructions. It's not that quite simple. There are some complications, but they are mostly a matter of detail. You already know the basic techniques. **THE CLASSIC CREAM SOUPS** In the great kitchens of several decades ago, cream soups were exactly as we have just described: diluted, flavored sauces. In fact, what we now call cream soups were divided into two groups, veloutés and creams. +-----------------------------------+-----------------------------------+ | **Velouté Soup** consisted of | **Cream Soups** consisted of | +===================================+===================================+ | Velouté sauce | Béchamel sauce | | | | | Puréed flavoring ingredient | Puréed flavoring ingredient | | | | | White stock,to dilute | Milk (or white stock),to dilute | | | | | Liaison,to finish | Cream, to finish | +-----------------------------------+-----------------------------------+ These methods were natural to large kitchens that always had quantities of velouté and béchamel sauces on hand. Making a soup was simply a matter of finishing off a sauce. Modern cooks view these methods as complicated and have devised other methods that seem simpler. But most of the sauce steps are involved -- you still have to thicken a liquid with roux (or other starch), cook and purée the ingredients, and add the milk or cream. The classical method is still important to learn. It will give you versatility, it makes excellent soup, and besides, it really isn't any harder or longer, in the final analysis. In addition, we explain two other methods much in use today. But first, we consider a problem frequently encountered with cream soups. **CURDLING** Because cream soups contain milk or cream or both, curdling is a common problem. The heat of cooking and the acidity of many of the other soup ingredients are the causes of this curdling. Fortunately, we can rely on one fact to avoid curdling: roux and other starch thickeners stabilize milk and cream. Caution is still necessary because soups are relatively thin and do not contain enough starch to be completely curdle-proof. Observe the following guidelines to help prevent curdling: 1. Do not combine milk and simmering soup stock without the presence of roux or other starch. Do one of the following: - Thicken the stock before adding milk. - Thicken the milk before adding it to the soup. 2. Do not add cold milk or cream to simmering soup. Do one of the following: - Heat the milk in a separate saucepan. - Temper the milk by gradually adding some of the hot soup to it. Then add it to the rest of the soup. 3. Do not boil soups after milk or cream has been added. +-----------------------------------+-----------------------------------+ | | **Basic Procedures for Making | | | Cream Soup** | +===================================+===================================+ | | The following methods apply to | | | most cream soups. Individual | | | ingredients may require | | | variations. | +-----------------------------------+-----------------------------------+ | | ***Method 1*** | +-----------------------------------+-----------------------------------+ | 1. | Prepare Velouté Sauce or Béchamel | | | Sauce, using roux. | +-----------------------------------+-----------------------------------+ | 2. | Prepare the main flavoring | | | ingredients. Cut vegetables into | | | thin slices. Sweat them in butter | | | about 5 minutes to develop | | | flavor. Do not brown. Green leafy | | | vegetables must be blanched | | | before stewing in butter. Cut | | | poultry and seafood into small | | | pieces for simmering. | +-----------------------------------+-----------------------------------+ | 3. | Add flavoring ingredients from | | | step 2 to the velouté or béchamel | | | and simmer until tender. | | | Exception: Finished tomato purée | | | is added for cream of tomato; | | | further cooking is not necessary. | +-----------------------------------+-----------------------------------+ | 4. | Skim any fat or scum carefully | | | from the surface of the soup. | +-----------------------------------+-----------------------------------+ | 5. | Purée the soup using a food mill | | | or an immersion blender, and then | | | strain it through a fine china | | | cap. Alternatively, just strain | | | it through a fine china cap, | | | pressing down hard on the solid | | | ingredients to force out the | | | liquid and some of the pulp. The | | | soup should be very smooth. | | | | | | Poultry and seafood ingredients | | | may be puréed or reserved for | | | garnish. | +-----------------------------------+-----------------------------------+ | 6. | Add hot white stock or milk to | | | thin the soup to proper | | | consistency. | +-----------------------------------+-----------------------------------+ | 7. | Adjust seasonings. | +-----------------------------------+-----------------------------------+ | 8. | At service time, finish with | | | liaison or heavy cream. | +-----------------------------------+-----------------------------------+ | | ***Method 2*** | +-----------------------------------+-----------------------------------+ | 1. | Sweat vegetable ingredients | | | (except tomatoes) in butter; do | | | not let them color. | +-----------------------------------+-----------------------------------+ | 2. | Add flour. Stir well to make a | | | roux. Cook the roux for a few | | | minutes, but do not let it start | | | to brown. | +-----------------------------------+-----------------------------------+ | 3. | Add white stock, beating with a | | | whip as you slowly pour it in. | +-----------------------------------+-----------------------------------+ | 4. | Add any vegetables, other solid | | | ingredients, or flavorings that | | | were not sautéed in step 1 | +-----------------------------------+-----------------------------------+ | 5. | Simmer until all ingredients are | | | tender. | +-----------------------------------+-----------------------------------+ | 6. | Skim any fat that has risen to | | | the surface. | +-----------------------------------+-----------------------------------+ | 7. | Purée and/or strain (as in Method | | | 1). | +-----------------------------------+-----------------------------------+ | 8. | Add hot white stock or milk to | | | thin soup to proper consistency. | +-----------------------------------+-----------------------------------+ | 9. | Adjust seasonings. | +-----------------------------------+-----------------------------------+ | 10. | At service time, finish with | | | heavy cream or liaison. | +-----------------------------------+-----------------------------------+ +-----------------------------------+-----------------------------------+ | | **Basic Procedures for Making | | | Cream Soup** | +===================================+===================================+ | | ***Method 3*** | +-----------------------------------+-----------------------------------+ | 1. | Bring white stock to a boil. | +-----------------------------------+-----------------------------------+ | 2. | Add vegetables and other | | | flavoring ingredients. If | | | desired, first slowly cook some | | | or all of the vegetables in | | | butter for a few minutes to | | | develop flavors. | +-----------------------------------+-----------------------------------+ | 3. | Simmer until all ingredients are | | | tender. | +-----------------------------------+-----------------------------------+ | 4. | Thicken with roux, beurre manié, | | | or other starch. | +-----------------------------------+-----------------------------------+ | 5. | Simmer until no starch taste | | | remains. | +-----------------------------------+-----------------------------------+ | 6. | Skim fat from surface. | +-----------------------------------+-----------------------------------+ | 7. | Purée and/or strain (as in Method | | | 1). | +-----------------------------------+-----------------------------------+ | 8. | Add hot or tempered milk and/or | | | cream. A light cream sauce may be | | | used, if desired, to avoid | | | thinning the soup or curdling the | | | milk. | +-----------------------------------+-----------------------------------+ | 9. | Adjust seasonings. | +-----------------------------------+-----------------------------------+ **[PREPARING PUREÉ SOUPS]** Purée soups are made by simmering dried or fresh vegetables, especially high-starch vegetables, in stock or water, then puréeing the soup. Thus, they are relatively easy to prepare. Purée soups are not as smooth and refined as cream soups but are heartier and coarser in texture and character. Techniques vary greatly depending on the ingredients and the desired result *[Basic Procedures for Making Purée Soups]* **Emergency Procedures** 1. Clarifying hot stock If you do not have time to cool the stock properly before clarifying, at least cool it as much as you can. Even 10 minutes in a cold-water bath helps. Then, mix ice cubes or crushed ice with the clearmeat. This will help keep it from coagulating when the hot stock hits it. Proceed as in the basic method. Finally, review your production planning so you can avoid this emergency in the future. 2. Clarifying without meat In a pinch, you can clarify a stock with egg whites alone. Use at least 3 or 4 egg whites per gallon (4 liters) of stock, plus mirepoix if possible. Great care is necessary because the raft will be fragile and easily broken up. Egg whites and mirepoix alone are often used for clarifying fish stocks. 3. Failed clarification If the clarification fails because you let it boil, or for some other reason, it can still be rescued, even if there is no time for another complete clarification. Strain the consommé; cool it as much as you can, then slowly add it to a mixture of ice cubes and egg whites. Carefully return to a simmer as in the basic method and proceed with the clarification. This should be done in emergencies only. The ice cubes dilute the consommé, and the egg white clarification is risky. 4. Poor color Beef or veal consommé made from brown stock should have an amber color. It is not dark brown like canned consommé. Chicken consommé is very pale amber. It is possible to correct a pale consommé by adding a few drops of caramel color to the finished soup. But for best results, check the color of the stock before clarification. If it is too pale, cut an onion in half and place it cut side down on a flattop range until it is black, or char it under a broiler. Add this to the clearmeat. The caramelized sugar of the onion will color the stock. **Beef Consommé** Ingredients: 1 Egg white 125 g Minced beef 25 g Carrots (finely chopped) 25 g Celery (finely chopped) 5 Peppercorns 1 Bay leaf 1 Thyme sprig 2 Parsley stalks 1 L Chicken stock 50 g Onion (thickly sliced) Method: 1. Mix the egg white, mince beef, carrots, celery, peppercorns, bay leaf, thyme, parsley stalks and 100 ml of cold stock. This mixture is known as a raft and can be mixed in a food processor. 2. Brown onions in a dry pan. 3. Bring remaining beef stock and browned onions to the boil in a pot. 4. Pour in raft mixture and stir in well. 5\. Bring to the boil and simmer for 2 hours DO NOT disturb the consommé. 6\. Carefully strain through filter paper and skim away any fat. 7\. Serve in hot soup bowl, garnished with a brunoise of vegetables. **Cream of Mushroom Soup** Ingredients: Method: **Pumpkin Soup** Ingredients: Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. **French Onion Soup** Ingredients: Method: 1. **Present and Evaluate Soup Recipes in Accordance with the Criteria**  Good soups have specific ingredients that make them good. They are also cooked a specific way to bring out the right flavors and textures. A bad soup has the wrong consistency, flavor, ingredients or cooking methods. If just one of these is wrong, an otherwise good soup can fall short. **[EVALUATION OF SOUPS]** **FLAVOR** Most people confuse flavor with taste, however, these two are not synonymous. Taste is just a sub-unit of flavor. Your sense of taste is limited in scope to what your taste buds can detect. Flavor is a composite term embracing taste, smell, and mouth feel. A good soup always has good flavor. It is not too salty or overpowering and it does not have uncomplimentary spices. A soup that needs a little salt or pepper is not necessarily bad, as diners can add their own at the table. However, a cook can only fix a soup that has too much seasoning in the kitchen. If it reaches the table in that state, it is a bad soup. **COLOR**  Soups have the color of their main ingredient. Naturally, a pea soup would be green, while a red lentils soup will be red-orange, and a pumpkin soup yellow-orange and so on. But the main ingredient is not the only thing that should bring color to the soup. Other ingredients such as the stock used or flavoring may affect the color. A great soup has a balance of colors when poured in a bowl. It encourages not just the stomach to eat but also the eyes. In other words, it has an aesthetic quality that pleases the eyes. **CONSISTENCY** Without the right ingredients and preparation, a soup may have the wrong thickness and consistency. Stock is watery when it is complete. Stocks for soups that have watery broths such as chicken noodle or minestrone have the right consistency without anything extra. Creamy soups, such as creamy chicken noodle or creamy tomato, need cream and sometimes butter to give them a creamy consistency. They should be creamy and smooth, but not too thick. Thick and creamy soups, such as baked potato soup and chowder, need cream, butter and flour to give them the right consistency. The flour and butter must be a roux before it goes in the stock. **TEMPERATURE**  Nothing is worse than getting a bowl of soup and it is not at the proper temperature. Luke-warm soups are a disappointment and cold soups that are too warm are the not as refreshing as they should be. Ideally, serve soups at these temperatures: - **Hot Clear Soups**: serve near boiling 210°F (99°C)**Hot Cream or Thick Soups**: serve between 190°F to 200°F (88°C to 93°C) - **Cold Soups**: serve at 40°F (4°C) or lower When serving hot soups, always make sure to serve the soup in warmed bowls so the soup stays hot on its way to the table; likewise, cold soups should be served in chilled bowls. **TEXTURE** The texture of a soup depends on the vegetables and meats in it. The meat in a good soup is tender. The vegetables should be soft or al dente, according to taste. If soup meat is too dry or vegetables too crisp or soft, it detracts from the overall effect of the soup. **STOCK** Every good soup starts with a good stock. Meat, meat bones, vegetables and seasonings boil in water to bring out the flavor. The resulting water is soup stock. The type of stock for a soup depends on the type of soup. For example, if the soup is chicken noodle, it requires a chicken stock. The type of soup also dictates what seasonings will go in it, such as bay leaves for chowder. **INGREDIENTS**  A good soup has fresh and correct ingredients. Using the wrong ingredients can make a soup too watery, thick, oily or bland. Frozen vegetables can substitute fresh vegetables, but it is not ideal. Heavy cream is best for creamy soups and chowder. Good soup has real butter rather than margarine. Fresh meat and vegetables goes into good soup stock, not base or bullion. **[SOUP PRESENTATION]** Whether as an appetizer or meal, a soups presentation is important. The size and type of the cup or bowl is usually determined by the type of soup, the meal at which it is served and when during the meal it will be eaten. Soup portion size for appetizer should be between 6 to 8 ounces and between 10 to 12 ounces for main course portion. For the bowl in which the soup will be served, the temperature should also be appropriate because it will also affect the presentation of the soup. The bowl should be warm for serving a hot soup and cold for cold soup. Most importantly, when you serve the soup, make sure the soup itself is the right temperature. Serve cold soups at 41°F (5°C) or below. Serve hot soups at 165°F (74°C) or above. Consommé cups, flat soup bowls, crockery, cereal bowls, antique finger bowls\--the shapes and sizes are endless\--and definitely affect the presentation. **CREATIVE WAYS TO SERVE SOUP** Add flair to a soup course with some imaginative serving techniques. Soups do not always have to be served in bowls. Employing different serving vessels and adding finishing touches to the dish will add a visual appeal to your soup that would be lacking from simply ladling the soup into a bowl. **Hollow Fruit** For a chilled summer fruit soup, hollow-out a large melon, leaving behind the thick rind to hold the soup. Present individual servings of chilled gazpacho in hollowed firm tomatoes instead of bowls. For a crowd, make a warm pumpkin soup and pour it into a hollowed pumpkin shell for a tureen. These impromptu \"bowls\" are not intended as part of the meal, but they require no washing and can be added to compost heaps once emptied. **Soup Stemware**  Cocktail glasses and wine goblets can create an elegant soup presentation. Try a seafood soup in a margarita glass with a cooked and peeled shrimp dangling over the side as a garnish. Bar glasses should be used for chilled soups since the glass is thin and hot soups could cool too quickly. Chill the glasses before adding the cold soup. This will prevent the soup from warming from the room\'s temperature. **Pitch It** Present a soup bowl containing only cooked meat or bread. Bring the heated soup out in a large ceramic pitcher and pour it on top. For example, place a cooked chicken leg or boneless breast in the bowl for a chicken noodle soup. This ensures that everyone gets an entire piece of chicken. Instead of placing a toast on top of a bowl of French onion soup, put the toast at the bottom and pour the soup on top. As the warm soup breaks down the bread, it will thicken the soup. Place a mound of shredded, raw vegetables in the bowl and pour a hot vegetable soup on top. The thin cut of the shredded vegetables will allow the heat from the soup alone to cook them through to tenderness. **Two-in-One Service** For an eye-catching side-by-side presentation serve two soups in the same bowl. This is suited only for two thick soups, preferably with a vegetable puree base. Try vibrant combinations such as green split pea with a white cauliflower soup or pumpkin bisque with a bright red pepper soup. Simultaneously pour a single ladle of each soup type into opposite halves of a soup bowl, creating a single, sharp border between the two, if done correctly. This technique may take some practice to get it right, but it will be worth the effort. **[SOUP GARNISHES]** Soups can look plain. This is why their presentation should be enhanced with a garnish. Soup garnishes serve a variety of purposes. They can add color, texture, and contrast. They can add piquancy. They can identify the soup \-- a carrot round notched into a flower shape can let everyone know that the blob of pale orange puree in front of them started out as carrots. Garnishes such as parsley or sour cream often make the difference between an appetizing appearance and a dull one. Toppings add contrast to a soup that is all one color, such as puréed soups. **GARNISH GUIDELINES:** Use the following suggestions to garnish soups: 1. Garnishes should be attractively arranged. 2. Vegetables or meat for garnishes should be cut about the same size and shape. This is important especially for garnishing consommé, because the clear soup will highlight any uneven cuts. 3. The flavor and texture of the garnish should complement the soup 4. If you use vegetables or starches as garnishes, cook them separately so they will not cloud the soup. 5. Do not overcook garnishes. Vegetables should not be mushy. Meat or poultry should not fall apart. Rice and pasta should hold their shapes. To keep from overcooking, prepare these garnishes separately and hold them on the side until just before serving. 6. In general, heavy and thick soups can take heavy garnishes: - Slices of cucumber or tomato or thin onion rings sprinkled with herbs - Toasted bread slices slathered with melting cheese - Vegetable cut outs, strips, and shreds - Fried dumplings 7. Creamed and pureed soups, on the other hand, take more kindly to lighter garnishes: - Sprinkles of fresh herbs either chopped or floated gently as whole leaves. You can also dip herb sprigs in cold water, then dip them lightly in powdered spices like paprika or turmeric -- refrigerated for a bit to dry, they look great floated in a soup or topping a dollop of sour cream. - Pureed vegetables of contrasting colors\--splashed or swirled in patterns. - Croutons, plain or flavored\--or cut out in a shape. - Vegetables cut paper thin and perhaps sautéed to crispness (garlic crisps). 8. Clear broths and consommes, finally, take the lightest hand of all: - Long strips of chives or finely shredded herbs. - Delicate peels or gratings of colorful vegetables. - Chiffonades of herbs and greens, stacked and rolled into cigar shapes, t hen cut finely crosswise into delicate ribbons of color and flavor. - Fried tortilla strips or Chinese noodles. - Fried bread squares, or crostini, made by frying 1/2 inch squares of bread fried in a half-inch of heated olive oil until golden, then draining on paper towels. - Spectacular custard cut outs, which are a little bit of a pain to make, but float like bathing beauties and secure your fame as a fabulous cook.  **[SOUP ACCOMPANIMENTS]** Served as a side dish or a main course, a good bowl of soup warms the soul and delights taste buds. If you decide to serve soup for a dinner party, you may be wondering what side dishes will best complement your dish. From starchy sides to leafy greens, the right accompaniments will turn your soup into a hearty meal. **BREADS** Breads are a classic accompaniment to soup. Choose a loaf that complements the flavors in your meal. A vegetable soup with plenty of roasted garlic calls for a crusty French baguette from an artisan bakery or your own oven. If you\'re serving a black bean soup with Mexican flavors, provide your dinner guests with plenty of corn and flour tortillas. A hearty chili calls for cornbread, while a curried lentil soup begs to be eaten alongside Indian flat breads like naan and paratha. You can also serve bread sticks, toasted bread or croutons alongside your soup. **CRACKERS** While crackers might not be appropriate to serve at a fancy dinner party, they make a great addition to a casual lunch or dinner that features soup. Plain oyster and saltine crackers can back up any kind of soup. Avoid crackers with a lot of different flavors and ingredients, like seeds and nuts, unless they\'re specifically designed to complement the soup you are serving. For example, cheese crackers bring out the flavors of tomato-based soups, but can easily overwhelm milder tasting soup dishes. Provide a plate of crackers for your lunch or dinner guests to crumble over or dip in their soup. **SALADS** Make your soup dish a part of a balanced meal by serving it with a freshly tossed salad in addition to bread or crackers. Meaty soups without a lot of vegetables will especially benefit from the company of a green salad. Start with a bed of crisp romaine lettuce or spinach and add onions, carrots, mushrooms and tomatoes. Adjust the ingredients of your salad according to the kind of soup you plan to serve. If you are serving a heavy soup, like clam chowder, be sure to keep your salad light and simple. Serve fruit salads to balance the spice of a cool gazpacho soup for a summertime meal. **STARCHES** Starchy grains and vegetables add another dimension to your soup lunch or dinner. While some soups contain rice, noodles or potatoes right in the pot, soups that consist purely of meat and vegetables will benefit from a starchy side. Asian flavored dishes like Thai curry and Korean soups call for a side of steamed rice that guests can stir into the soup before devouring it. Baked potatoes make a great accompaniment for chili, stews and vegetable soup. **SANDWICHES** Soups don\'t have to be the main course at your lunch or dinner. Offer your diners a selection of sandwiches to eat alongside a cup of soup. Choose your sandwich fillings based on the kind of soup you plan to serve. If your soup is vegetarian, offer a sandwich featuring turkey, ham or bacon. If your soup features a lot of meat, balance the meal by feeding hummus and vegetable sandwiches to your guests. As a rule, avoid serving sweet sandwiches, like peanut butter and jelly, with soup.