Culinary Applications:
Soups
Length of Class:
Class Duration:
1-2 sessions
90 minutes each
Lecture:
Instructor Demo:
Optional Student Activity:
Optional Quiz:
60 minutes
20 minutes
90 minutes
10 minutes
Student Objectives:
• Describe the difference between clear soups, cream soups and purées
• Describe the menu uses of hot and cold soups
• Describe the preparation of selected cold soups
• Describe selected thickening agents
• Describe the method for producing a clarified broth
• Individually produce blonde, brown and dark brown roux
• Team-produce two instructor-selected soups
TEKS Alignment:
Culinary Arts:
(1)(E); (6)(E),(F),(G),(H),(J),(K); (8)(A),(B); (9)(C); (11)(E)
Practicum in Culinary Arts:
(2)(G); (10)(E),(F),(G),(H),(J),(K)
Restaurant Management:
(1)(D),(E);(7)(A),(B)
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Culinary Applications:
Soups
Lecture and Lab Guide
I. Classification of soups
See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 393-400
A. Thin soups
See: Professional Cooking, 7th Edition, pp. 224-237
1. Broth and bouillon
2. Consommé
3. Clear vegetable
4. Clarification
B. Thick soups
See: Professional Cooking, 7th Edition, pp. 238-256
1. Thickening agents and techniques See: Professional Cooking, 7th Edition, pp. 172-175
a. Roux
Instructor Demonstration: Dark brown roux
See: Professional Cooking, 7th Edition, pp. 176-177
b. Beurre maine
c. Liaison
d. Cornstarch
e. Arrowroot
f. “White wash”
g. Other vegetable starches
h. How starches work
i. Emulsification
j. Reduction
C. Hearty soups
1. Gumbo
2. Chili
3. Vegetable
D. Cream soups and chowders See: Professional Cooking, 7th Edition, pp. 238-239
E. Purées
See: Professional Cooking, 7th Edition, pp. 257-272
F. Specialty soups
1. Ethnic and regional
2. Cold soups
a. Cucumber
b. Gazpacho
c. Consommé
d. Potato
e. Borscht
f. Fruit
G. Finishing soups
See: Professional Cooking, 7th Edition, pp. 225-226
1. Garnishing and enrichment
2. Using base to replace or enhance stock
3. Cooling, storing and reheating procedures
Culinary Applications: FS Prep, 4th Edition ©
Foodservice Prep
Texas Restaurant Association
Education Foundation
Optional Student Activities: Team preparation of two instructor-selected soups utilizing the ingredients
from Culinary lesson: Stock Production. Individual preparation of roux, from blonde to dark brown.
A. Work station setup
1. Sanitizing
2. Mise en place
3. Equipment selection
4. Stock production
5. Straining and reduction
6. Chilling and storing
Reading Assignment: Professional Cooking, 7th Edition, Wayne Gisslen, Chapter 9.
Foundations of Restaurant Management & Culinary Arts, Level I, pp. 393-400
Resources: On Cooking: A Textbook of Culinary Fundamentals, Labensky and Hause, Chapter 11.
Culinary Applications: FS Prep, 4th Edition ©