Storage of Soup

Consommés, bouillons and roux-based soups should be reboiled after passing, cooled as quickly as possible and then stored in a refrigerator at 7-8°C. Clear soups such as broths and those …

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 …

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 …

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 …

Mint Sauce Recipe

Makes: 1/2 liter. Ingredients: 120 g mint leaves 5 g castor sugar 1/4 dl hot water 3 dl vinegar Method: (1) Chop the mint leaves with the sugar and place …

Bread Sauce Recipe

Makes: 10 portions. Cooking time: 10 minutes. Ingredients: 1/2 liter milk 1 small onion 1 bay leaf 1 clove 150 g white breadcrumbs 50 g butter seasoning Method: (1) Infuse …

Tomato Sauce recipe

This is a tomato flavored and colored sauce based on a second stage roux, vegetables, herbs, bacon trimmings and white stock to which a reduction of vinegar and sugar is …

Brown Sauce Recipe

Although a foundation sauce, brown sauce is not a sauce in its own right. Only the sauces made from it will appear on menus. Brown sauce may be described as: …

Velouté Sauce Recipe

Velouté sauces are white stocks of meat, poultry, game or fish thickened with a mixture of equal quantities of butter and flour cooked to a second stage roux. These sauces …