Culinary Terminology and Procedures

FSS1200

Assignment 4 – Soups & Menu

1. Name the type of soups

Clear Soups, Bouillon & Broth, Consommé, Thick Soups, Bisque, Cream, Potage

2. What is clearmeat?
A mixture of ground meat, egg whites, aromats, and acid used to clarify a stock or broth
by trapping impurities as it coagulates.

3. What are the most important characteristics of a good consommé? is crystal clear, and
rich in its base meat flavor

4. How are the most recipe ingredients measured?

By volume

5. Define Menu
 a list of food and beverages offered to customers and the prices. 

6. List the different type of menus

 Carte menus, static menus, du jour menus, cycle menus, and fixed menus.

7. Why do you have to have standardize recipes?

Assures not only that consistent quality and quantity, but also a reliable cost range.

Vocabulary
Define the following terms:

Tempering - a term used in cooking when an ingredient—or two—needs to be stabilized,

meaning its characteristics remain the same and aren't altered in any way.

Beurre Manie - is one of the best ways to thicken a sauce or a soup

Bisque - a thick, creamy soup made with shellfish and thickened by a paste made from
their shells

Broth - liquid in which meat, fish, cereal grains, or vegetables have been cooked 

Chowder - A chowder is a rich, hearty soup with seafood or chicken that starts with a

base of salt pork or bacon and a mix of vegetables like onions, celery, and potatoes.

Clarification - The process of removing impurities from a liquid such as melted butter,
meat stock, or vegetable stock.

Clarified Butter - When you clarify butter, you remove all the milk solids and water, but
are left with the butterfat. This creates a higher smoke point, which makes clarified
butter ideal for cooking and sautéing. 

Clearmeat - A mixture of ground meat, egg whites, aromats, and acid used to clarify a
stock or broth by trapping impurities as it coagulates.
Consommé - is a type of clear soup made from richly flavored stock, or bouillon that has
been clarified, a process that uses egg whites to remove fat and sediment.

Cream Soup - a soup prepared using cream, light cream, half and half or milk as a key
ingredient.

Clear Soup - is a soup that is made by simmering veggies, & or meat in a liquid until all
the flavors are released.

Ghee - is clarified butter

Monte au Beurre - refers to melted butter that remains emulsified, even at temperatures
higher than that at which butter usually breaks down

Onion Brule - an Onion burnt, or blackened on one side before being used as an

enhancement for Stocks, Soups

Puree Soup - Potages purées are soups that are thickened through pureeing their main
ingredients.
Raft - A combination of ingredients that are added to clarify broth by trapping the
impurities and then rising to the surface in a floating mass

Render - is a process that converts waste animal tissue into stable, usable materials.

Slurry - is generally made with liquid (often water or broth) mixed with either cornstarch
or flour and added to a hot liquid to thicken it.

Liaison - is a mixture of egg yolks and cream that is used to finish some classical French
sauces.