Unit 6: Soups & Stocks

It helps to make a good first impression and introduces basic culinary techniques.

It is the easiest dish to prepare in a meal.

It is always the most nutritious part of the meal.

It is a traditional requirement in all cuisines.

To add color and flavor

To thicken the broth

To clarify the broth

To make the broth sweeter

Combine ground meat, mirepoix, seasonings, tomato product, oignon brûlé, and egg white

Blend in the stock

Bring the mixture to a slow simmer, stirring frequently until the raft has formed

Stir vigorously after the raft has formed

Purée soups are thickened by starch in the main ingredient, while cream soups are thickened with added starch such as roux.

Cream soups are always served cold, while purée soups are served hot.

Purée soups use only vegetables, while cream soups use only dairy.

Cream soups are never strained, while purée soups are always strained.

Sear crustacean shells in fat or sweat in stock

Add mirepoix and sweat

Add tomato product

Mix in the roux

Purée soups are thickened by the starch found in the main ingredient, while cream soups are thickened with an added starch.

Cream soups are always served cold, while purée soups are served hot.

Purée soups use only vegetables, while cream soups use only meat.

Cream soups do not contain any thickener, while purée soups do.

Glaze

Sauce

Stock

Water

Celery

Carrots

Garlic

Onion

Bouquet Chou-fluer

Bouquet Garni

Bouquet les courges

Bouquet Lepinard

Egg

Flour

Margarine

None of the above

Mixed

Skimmed

Just let it stay there.

None of the above

Sauce

Stock

Roux

Soup

last in the fridge for a year

separate when chilled

become a gel when chilled

thicken when chilled

Clear soups and thick soups

Hot soups and cold soups

Vegetable soups and meat soups

Fruit soups and dessert soups