types of soup chef qtrainer
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Types of Soup
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Clear Soup Thick Soup Cold Soup Special Soup
National Soup
Classification Types of Soup
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Broth Bouillon Consommé Vegetable Soup
Clear Soup
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Clear Soup
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Clear Soup1. Broth, Bouillon : Clear soup tampa garnish / bahan tambahan2. Vegetable : Clear soup dengan garnish vegetables3. Consommé : Broth yang sudah dijernihkan dengan menggunakan Raft,
sehingga menjadi sangat jernih.
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Ingredients Raft : Ground beef
Menambah flavor dan protein Egg whites
Sebagai bahan penjernih untuk broth. Mirepoix- menanbah aroma untuk raft.
Harus dipotong kecil atau di ground. Acid (tambahan)- mempermudah menggumpalnya protein.
Clarification for consommé
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Step by step membuat consomme
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:Consommé Variation Nama dan Ingredients / Garnish1. Consommé Royale - Dices savory egg custard2. Consommé Julienne - Julienne of vegetables3. Consommé Brunoises - Brunoises of vegetables4. Consommé Celestine - Julienne of thin pan cake5. Consommé Breton - Juliennes of celery, onion and leeks6. Consommé Dubbary - Floweret’s of cauliflower7. Consommé Florentine - Juliennes of blanched spinach 8. Consommé St. Germain - Fresh green peas9. Consommé Cereals - Rice and barley10. Consommé Madrilène - Flavored with tomato and celery, garnished with tomato flesh
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Cream Soup Puree Soup Bisque Chowder Soup
Veloute Soup
Thick Soup
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Thick Soup
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Thick Soup
Thick soups di klasifikasi dari pengunaan thickening agent yang digunakan
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Dikentalkan dengan menggunakan roux, beurre manie, liaison atau thickening agent yang lain ditambah Milk atau Cream
Soup dinamakan sesuai dengan nama bahan utama dari soup tersebut.
Cream of ________.
Cream Soups
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Puree SoupsSoup yang dikentalkan dengan bahan yang digunakan untuk soup
tersebut dengan cara di haluskan (blended).
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Thick soup yang menggunakan shellfish Lobster Bisque, Shrimp Bisque, Crab Bisque, Crayfish bisque
Bisque
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Thick soup yang dibuat dengan bahan fish, shellfish atau vegetable.Chowder biasanya menggunakan milk atau cream dan potato.
Chowder
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Veloute Soup
Velouté soup dibuat menggunakan velouté sauce, bisa vegetable, poultry, game or fish velouté , dengan penambahan bahan lain yang
dihaluskan (puree) atau untuk garnish.Finishingnya dengan menambahkan liaison (campuran egg yolk dan
cream)
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Veloute Agnes Sorel (Chicken Veloute with mushrooms) : chicken veloute + julienne mushroom + julienne Chicken julienne beef ox tongue +liaison. Veloute Bagration Maigre (Fish veloute flavored with
mushrooms): fish Veloute + julienne of sole, quenelles of white fish + crayfish + liaison
Nama Valoute Soup dan Ingredients
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Cold Soup
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Cold SoupCold soup biasanya menggunakan Vegetables atau Fruits.
Cold soups dibagi 2 katagori : Cold soup yang dimasak Cold soup yang tidak dimasak
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Cold Soup Variation Gazpacho Vichyssoise Water Melon Gazpacho Chilled Papaya Soup Sweet potato Soup Chilled Pear Soup
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Specialty Soups
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Specialty Soups Soup yang mengunakan bahan atau cara yang tidak biasa digunakan. Contohnya
Turtle Soup Gumbo Peanut soup Cold fruit soup vichyssoise
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National Soups
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Minestrone-tomato-based vegetable soup from Italy Gumbo-Soup Amarika , Soup kental dan pedas dari Louisiana dibuat
dengan bahan okra and filè (fee-LAY) powder / Gumbo Powder, rice, Vichyssoise (vee-shee-SWAH),Cold Soup Perancis dibuat dengan
bahan potato, leek dan cream. Gazpacho- Soup Spanyol,Cold soup dengan bahan tomato,
cucumber, onions, green peppers, garlic dan white bread.f Borscht- Soup Rusia yang menggunakan buah beet. Soto Ayam, Soup Indonesia mengunakan bumbu kuning dan ayam
National Soups
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Minestrone ItalyGreen Turtle Soup EnglandFrench Onion Soup FrancePetite Marmite FranceScotch Broth ScotlandMulligatawny IndiaGazpacho SpainManhattan Clam Chowder AmericaCamaro BrazilLaberkroedel GermanyPaprika HungaryBorscht Polonais PolandHotch Pot Flamanda BelgiumCock-a-Leekie ScotlandCreole New OrleansMock Turtule Soup U.S.A.Bouillabaisse a La Provençale FranceChicken Broth England
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Cooking soups
Memasak soup jangan sampai mendidih dan jangan sering diaduk. Cream soup jangan dimasak mendidih karena akan merusak lemak
yang ada di milk atau cream, sehingga membuat soup menjadi encer (watery).
Kotoran atau busa (foam) yang ada diatas soup diwaktu proses pemasakan warus dibuang.
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Any Questions…?
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