Accompaniments and Garnishes of Soups
Diced fried bread croûtons and sliced bread sippets are served as an accompaniment with purées and some fawn roux-based soups. Vegetable garnishes are added to clear, cream, velouté, brown and …
Adjustment of Color of Soups
Most soups do not require any artificial color adjustments. A guiding rule is that where possible allow the natural colors of the vegetables used in the production to determine the …
Adjustment of Consistency of Soups
Great care needs to be taken when adjusting the consistency of soups. Whatever the reason for the adjustment – whether the soup is too thick or too thin – the …
Terminologies of Soups
The following terms are used in connection with the making of soups. Boiling: the cooking of ingredients in a liquid at 100°C. The liquid is visibly moving thus giving rapid …
Classification of Soups
“Soup” is an all-embracing word that includes every possible kind whether thick, thin or clear. In French the word for soup is potage, but this is usually applied only to …
Convenience Stocks and Sauces
Stocks: Stocks are widely available in concentrated crystal, cube and powder forms. As with traditionally made stocks, these may form the basis of many products, including sauces, soups and stews, …
Nouvelle cuisine
Stock: Great emphasis should always be placed on the careful preparation of all stocks as they form the basis for most sauces, gravies, soups, light stews and braisings. All the …
Foundation sauces; base liquid, thickening agent and cooking time
Following table gives the basic sauces which are used in the production of many other sauces and extensions. Unless used as sauces in their own right these foundation sauces are …
Liquids used to form the basis for a range of sauces
The following liquids are frequently used to form the basis for a range of sauces: (a) milk; (b) cream; (c) oil; (d) butter (clarified); (e) stocks such as fish, meat, …
What are glazes and how its made?
A glaze is a reduction of a stock by continuous boiling until it becomes a gluey, tacky substance which is highly concentrated in flavor. As it reduces in quantity the …