CLASSIFICATION OF SOUP with Examples

Majorly soups are categories into four types as: Thin, Thick, Cold and International.

Thin soups are further devided into two types; Passed and Unpassed.

Thick soups are categorised as chowder, bisque, puree, cream and

Sl.	Classification	Base	Passed/Unpassed	Finish	Example
1	Clear	Stock	Passed	Usuallygarnish	Varieties ofconsommé
2	Broth	Stock and cuts of vegetables	unpassed	Choppedparsley	Minestrone and scotch broth.
3	Puree	Stock, fresh vegetable	Passed	Croutons	Lentil and potato Related soup.
4	Valuate	Blond roux,veg,and stock	Passed	cream	Chickenveloute
5	Cream	Stock and veg. puree and white sauce	passed	Cream and Creammilk	Cream of   mushroom cream of chicken.
6	Bisque	Fish stock and shell fish	Passed	Finishwith cream	Lobster
7	Chowder	Milk,	Passed	Cream	Oyster

Broths

The term broth and bouillon can be used interchangeably. Broths are among the simplest soups to prepare. Normally, their flavor comes from long-simmering of a variety of ingredients together in one pot. An assortment of separately cooked foods may be added at various times during cooking requirements of the individual items. All the ingredients should finish cooking at the same time.

Consome

This is concentrated, a thin, clear soup made from meat, poultry or fish. The word has the same origin as consummate, meaning to bring to completion or to perfection. A consommé is cooked long enough for most of the ingredients to be extracted into the liquid. In the most general sense, consommé is a meat, poultry or fish stock, which has gone through a special clarification process, served hot or cold.

Purees

They are slightly thicker than cream soups & are somewhat coarser in texture. They are normally based on dried peas, lentils or starchy vegetables, such as potatoes & carrots.

Cream Soups

Cream soups are based on béchamel sauces.

Chowders

Thick soup resembling a stew made with meat or fish and vegetables, often flavored with cheese.

Bisque

These are traditionally based on such crustaceans such as shrimp, lobster & crayfish. These share characteristics with both purees & cream soups.

Veloute

A veloute is based on a light veloute sauce, a sauce thickened with roux & finished with a liaison of egg yolk & cream.

Vegetable Soups

Any soup containing one or more vegetables, cut in dice, brunoise, julienne, chiffonade or paysanne and eaten with the liquid they have flavored, is classified as vegetable soup or potage.

Cold Soups

This is a special category because this grouping of soups is served differently from any other: Well chilled, in chilled cups or bowls. The popularity of cold soup has recently increased. Many soups that are prepared to be a hot soup can be changed into a cold soup by simply chilling them well and making minor alterations to the structure and flavor. For instance, many purees can be served

chilled if they are made with little or no butter and thinned with cream after chilling.

International Soups

• Gazpacho – Spain
• Mulligatawny – Sri Lanka
• Chicken Broth – England
• Cockie Leekie – Scotland
• Clam Chowder – U.S.A
• Bortsch – Russia
• Beer soup – Germany
• French Onion Soup – France
• Minestrone – Italian.

Special Points for the Service and Preparation

• The first-class, clean, strong and flavourful stock should be used, as it would help in producing good quality soup.

• If there is a heavy entrée, the soup should be thin or light.

• If the heavy soup is served, the portion should be small.

• The soups should not in any way be filling or consist of food particles that require much chewing

• The garnish should be small and dainty so that they can be picked up easily by soup-spoon.

• Soups should be always moderately seasoned.

• Serve hot soups; piping hot, and cold soups; very cold.

• A little sugar should be added to tone the acidity of the soup, before mixing cream as it prevents curdling.

• Consommé should be amber in color (onions halved and browned on the hot plate are added to the soup for color)

• Accompaniments of the soups should be of a crisp character, e.g. Melba toast, various crackers, breadsticks, cheese croutons, bread rolls, etc.

• Entrée portions of one liter of soup yield five portions.

SOUPS

Soups are a generally warm food made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are characterised by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purees are vegetable soups thickened with starch; bisque are made from pureed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Definition

It is probable that soup in its earliest form was a complete meal because it was found hearty, nourishing, economical and wholesome.

Soup is a liquid food consisting of meat, seafood, vegetables cereals or poultry. They play an important role on the menu and are regarded as appetizers as they stimulate the appetite for the heavier food to follow. On the menu, they are
served as the first course, if hors d‘oeuvre is not being served. If hors d‘ oeuvre is served then the soup is served as the second course.

Composition of soups

From the above explanation, it is evident that for making any kind of soup the following group of ingredients are obvious.

• Stock: of any variety.
• Main body ingredients: the soup will gets its name.
• Herbs: to match the flavor.
• Butter: as cooking medium.
• Seasonings: for the taste.
• Thickening agent: for binding solids and liquids.
• Garnish: for presentation and eye appeal.

The function of soup on the menu is to stimulate the customer’s appetite rather than act as a complete meal.  For this reason many soups are of alight and delicate nature.  Hot soups are a welcome feature on winter menus; conversely cold soups are ideal in the summertime.As the soup preparation needs very less amount of butter or fat and also not very spicy,it can be easily an ideal food for invalids.

EGG COOKERY

Introduction to Egg Cookery

An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other energy-giving nutrients.

Initially, eggs were treated as non-vegetarian in nature, but today science has proved that unfertilised egg can be treated as vegetarian.

Egg cookery is very vast by itself. Eggs are used for cooking, baking, poaching, etc. be it in Indian style of cooking or continental, it plays a vital role. Eggs of hens, ducks, geese, quails, ostrich, and emu are used frequently nowadays.

The most popular and widely used eggs are of hens in India, although eggs of turkeys, guinea fowls, ducks, and geese are also used.

Colour
The colour of eggshells and egg yolks varies with the breed of hen and the food they eat, but this makes no difference to the food value.

Temperature
The ideal storage temperature for eggs is 2-5 degree Celsius.

Significance
Eggs are essential to all kinds of cooking, not only in the preparation but as food in their own right. They produce meals that are economical in price, and with a minimum of waste and time. By the term egg we mean those of the domestic hen, but these are not the only edible eggs. There are those of ducks, geese, turkeys, also of wild birds such as plovers and gulls.

An egg has been described as a “Complete Food” because they are highly nutritious and used in a range of recipes. Yolks and eggs are used separately.

In all culinary preparations, eggs are used for binding, colouring, enriching, increasing volume, coating, etc.