Prepare and cook soups and sauces

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• Catering
• Further Education (Key Stage 5)

Prepare and cook soups and sauces

What different types of soups do you know ?

Why soup?

• Soups are an important menu option

• Versatility of use

• Balancing menus

• Low cost to produce

• Nutritional value

Classification of soups

• Puree

• This is a soup thickened by its own ingredients & passed

• Crème

• This is a thickened soup containing cream or milk

• Broth

• This is a well flavoured stock containing vegetables, 

•  meat [optional] and a cereal

• Consommé

• This is a clear soup, made from a well flavoured stock, which is then refined & clarified with egg whites

Classification of soups 

Bisque

A shell fish soup [also a sauce] thickened with rice or starch finished with cream

Veloute

A roux based soup of vegetables or poultry using white stock finished with a Liason of egg yolks and cream

Chilled soups 

Types include Gaspacho Gazpacho or Gaspacho, also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables)and  vichyssoise (leek and potatoe)

Etranges

Individual soups from international cusine

Making cream soup 

•  There are three methods of production for cream soups

• 
  

• Method 1

• From a puree adding cream or milk

• 
  

• Method 2

• From a Veloute finishing with cream

• 
  

• Method 3

• Prepare a bechamel, add to flavouring ingredient, top up with stock, pass or blend and finish with cream

Puree soups

• These are self thickened soups made from vegetables or pulses

• Pea soup (including split pea)

• Carrot & coriander

• Leek & potato

• Lentil 

Broth soups

These originated from the farmhouse

They are usually made from the stock in which meat or poultry has been cooked with the addition of vegetables & cereal

The most famous being Scotch Broth

Lentil soup 

•  Cook chopped vegetables gently in vegetable oil with the lentils

• - Add the hot stock ,bouquet garni and season

• - Simmer for 1hour, skim when necessary and remove the bouquet garni - 

• Liquidise and then pass through a sieve

• - Return to a clean pan and reboil

• - Correct the seasoning and consistency

State four factors in relation to portion control that should be taken into consideration when preparing and serving  soup.

• - How much is to be served (200–250ml)- 

• What  place the soup has within the menu  (i.e.how many courses to follow) -

•  Cost control of the ingredients

• - Yield from the recipe

• - What garnish may be served to accompany the soup

• - Type of menu/.  style of service

Give a reason for adding a sauce to a dish.

Why add sauce to a dish

• - Adds  additional flavours 

• - Provides moisture

• - Adds palatability

• - Provides contrast

• - Compliments the taste

• - Colour and texture

• - Enhance nutritional value - Enhances digestion

What is Jus-Lie

Jus lie' “A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch. A similar term “au jus” meaning “with juice” describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked.

Jus-Roti - is the French term for gravy served with a roast.

Derivatives  of Béchamel and its uses

Cheese or mornay sauce–served with fish, vegetables or pasta

- Anchovy sauce– served with poached or boiled fish

- Onion sauce–served with roast mutton

- Parsley sauce–served with poached or boiled fish and vegetables 

- Cream sauce–served with poached fish and vegetables

- Mustard sauce–served with grilled fish such as herrings

Aurora sauce - a rose tomato sauce - for pasta

- Base for cream soups–cream of cauliflowers soup

Slide heading

Every Sauce You Can Make With My Favourite Mother Sauce

How is tomato sauce made?

- Melt the butter in a heavy based saucepan

- Add bacon (optional)and cook until lightly coloured

- Add the mirepoix of carrots ,onions and celery and continue cooking

- The addition of fresh thyme, bayleaf and garlic will enhance the flavour of the

sauce at this stage

- Add the flour and cook to a blond roux

- Mix in the tomato puree

- Slowly add the white stock and simmer for 1 hour

- Season and check consistency

- Pass through a fine strainer

How much soup should be served?

A

200–250ml

B

250-300ml

C

150-200ml

D

275-325 ml

Which one of these soups is a Velouté

A

leek and potato

B

lentil

C

chicken

D

consomme

What type of soup is lentil?

A

cream

B

Velouté

C

broth

D

puree

What is béchamel?

A

A French dessert made with puff pastry.

B

A type of pasta.

C

A white sauce made from milk and roux.

D

A spicy tomato sauce.

What sauce is served with poached fish?

A

Parsley

B

coriander

C

leek

D

tomato

What is scotch broth?

A

A hearty soup with barley, vegetables, and meat

B

A sweet dessert made with Scotch whisky

C

A Scottish cocktail made with broth

D

A traditional Scottish soup made with lamb or mutton

Slide heading

Unit 707: Stocks, soups and sauces - Details - Kahoot!