SOUP

LEARNING OUTCOMES:
YOU WILL BE ABLE TO:
• describe the different classifications of soup
• prepare a variety of clear broths and consommés
• prepare thick cream and purée soups
• prepare cold soups
• garnish and serve soups appropriately
CLASSIFICATION OF
SOUP
Clear soups include
broths (Fr. bouillon) made
from meat, poultry, game,
fish or vegetables as well
as consommés, which are
broths clarified to remove
impurities.
CLASSIFICATION OF
SOUP
Thick soups include cream soups and purée soups. The
most common cream soups are those made from
vegetables cooked in a liquid that is thickened with a
starch and puréed; cream is then incorporated to add
richness and flavor. Purée soups are generally made
from starchy vegetables or legumes. After the main
ingredient is simmered in a liquid, the mixture—or a
portion of it—is puréed.
CLASSIFICATION OF
SOUP

Cream of Mushroom Puréed Zucchini Soup

CLASSIFICATION OF
SOUP
Some soups (notably bisques and chowders as well
as cold soups such as gazpacho and fruit soup) are
neither clear nor thick soups. Rather, they use special
preparation methods or a combination of the methods
mentioned before.
CLASSIFICATION OF
SOUP

Cheddar Potato Cold Cucumber

Chowder Soup
Lobster Bisque
CLASSIFICATION OF
SOUP
A soup’s quality is determined by its flavor,
appearance and texture.
A good soup should be full-flavored, with no off or
sour tastes. Flavors from each of the soup’s
ingredients should blend and complement, with no
one flavor overpowering another.
CLASSIFICATION OF
SOUP
Reminder:
Consommés should be crystal clear.
The vegetables in vegetable soups should be brightly colored, not gray.
Garnishes should be attractive and uniform in size and shape. The soup’s
texture should be very precise.
If it is supposed to be smooth, then it should be very smooth and lump-free.
If the soft and crisp textures of certain ingredients are supposed to contrast,
the soup should not be overcooked, as this causes all the ingredients to
become mushy and soft.
CLASSIFICATION OF
SOUP
Garnishing is an important consideration when
preparing soups. When applied to soups, the
word garnish has two meanings.
CLASSIFICATION OF
SOUP
First: It refers to foods added to the soup as
decoration—for example, a broccoli floret floated
on a bowl of cream of broccoli soup
Second: The second refers to foods that may
serve not only as decorations but also as critical
components of the final product— for example,
noodles in a bowl of chicken noodle soup
Guidelines for Garnishing Soups

1. The garnish should be attractive.

2. The meats and vegetables used should be neatly
cut into an appropriate and uniform shape and
size. This is particularly important when
garnishing a clear soup such as a consommé, as
the consommé’s clarity highlights the precise (or
imprecise) cuts.
Guidelines for Garnishing Soups

3. The garnish’s texture and flavor should

complement the soup.
4. Starches and vegetables used as garnishes should
be cooked separately, reheated and placed in the
soup bowl before the hot soup is added. If they
are cooked in the soup, they may cloud or thicken
the soup or alter its flavor, texture and seasoning.
Guidelines for Garnishing Soups

5. Garnishes should be cooked just until done;

meat and poultry should be tender but not
falling apart, vegetables should be firm but not
mushy, and pasta and rice should maintain
their identity. These types of garnishes are
usually held on the side and added to the hot
soup at the last minute to prevent overcooking.
Garnishing Suggestions
Some garnishes are used to add texture, as well as
flavor and visual interest, to soups.
Items such as crunchy croutons or oyster crackers,
or crispy crumbled bacon on a cream soup, or
diced meat in a clear broth soup add a textural
variety that makes the final product more
appealing.
Garnishing Suggestions
Clear soups—any combination of julienne cuts
of the same meat, poultry, fish or vegetable that
provides the dominant flavor in the stock or
broth; vegetables (cut uniformly into any shape),
pasta (flat, small tortellini or tiny ravioli),
gnocchi, quenelles, barley, spaetzle, white or
wild rice, croutons, crepes, tortillas or won tons.
Garnishing Suggestions
Cream soups, hot or cold—toasted slivered
almonds, sour cream or crème fraîche, croutons,
grated cheese or puff pastry fleurons; cream
vegetable soups are usually garnished with slices
or florets of the main ingredient.
Garnishing Suggestions
Cream soups, hot or cold—toasted slivered
almonds, sour cream or crème fraîche, croutons,
grated cheese or puff pastry fleurons; cream
vegetable soups are usually garnished with slices
or florets of the main ingredient.
Garnishing Suggestions
Purée soups—julienne cuts of poultry or ham,
sliced sausage, croutons, grated cheese or bacon
bits.
 Any soup—finely chopped fresh herbs, snipped
chives, edible flowers, parsley or watercress.
Portion Sizes
Soup portion sizes will vary depending on the
meal course. When offered as a passed hors
d’oeuvre from butlered trays, 2 to 3 fluid ounces
(60 to 90 milliliters) of soup may be adequate.
Portion Sizes
Appetizer portions of soup are customarily 6 to
9 fluid ounces (180 to 270 milliliters)
Rich bisque made from costly shellfish, for
example, may be served in a smaller portion
size.
Portion Sizes
When serving soup as a main course, plan on 10
to 14 fluid ounces per portion, and accompany it
with bread, breadsticks, crackers and the kind of
garnish that will satisfy a hungry guest.
 APPETIZER

Hors d’ Oeuvres and Canapé

LEARNING OUTCOMES:
Prepare and serve a variety of cold and hot hors
d’oeuvre, including canapés
Choose hors d’oeuvre, including canapés, that
are appropriate for the meal or event
APPETIZER
HORS D’OEUVRE, WHETHER HOT OR
COLD, are very small portions of foods served
before the meal to whet the appetite.
Hors d’oeuvre and canapés can be passed
elegantly by waiters or displayed on buffets.
APPETIZER
Appetizers, or starters, whether hot or cold, are
generally the first course or introduction to a
meal; they are more typically served with dinner
than with lunch.
Sometimes there is very little difference
between an hors d’oeuvre and an appetizer.
Guidelines for Preparing Hors d’ Oeuvre
 They should be small, one to two bites.
 They should be flavorful and well seasoned
without being overpowering.
 They should be visually attractive.
 They should complement whatever foods may
follow without duplicating their flavors.
COLD HORS D’OEUVRE
Cold hors d’oeuvre are divided here into five
broad categories based on preparation method,
principal ingredient or presentation style:
canapés, crudités, dips, caviar and sushi and
sashimi.
Canapés
Classic canapés are tiny open-faced sandwiches.
They are constructed from a base, a spread and
one or more garnishes.
The most common canapé base is a thin slice of
bread cut into an interesting shape and toasted.
Canapés

Shrimp and Caviar Canapés

Salmon Rosette
Canapés
Salami Cornet Canapés
Canapés
The canapé spread provides much of the
canapé’s flavor. Spreads are usually flavored
butters, cream cheese or a combination of the
two.
Canapés
Guidelines for Preparing Canapé Spreads

The spread’s texture should be smooth enough to produce

attractive designs if piped through a pastry bag fitted with a
decorative tip.
The spread’s consistency should be firm enough to hold its
shape when piped onto the base, yet soft enough to stick to the
base and hold the garnishes in place.
 The spread’s flavor should complement the garnishes and be
flavorful enough to stimulate the appetite without being
overpowering.
Guidelines for Preparing Canapé Spreads

Bread can be
sliced into
several basic
shapes to avoid
waste.
 Other Canapés

Crudités and Dip in

Individual Serving Glasses
Stuffed Egg Canapés
Steamed Mussel, Cream-Cheese-Filled
Endive and Tartlet Canapés
Caviar
Caviar, considered by many to be the ultimate hors
d’oeuvre, is the salted roe (eggs) of the sturgeon fish.
In the United States, only sturgeon roe can be labeled
simply “caviar.”
Caviar
Beluga is the most expensive caviar and comes from
the largest species; the dark gray and well-separated
eggs are the largest and most fragile kind.
Osetra is considered by some connoisseurs to be the
best caviar; the eggs are medium-sized, golden
yellow to brown and quite oily.
Caviar
Sevruga is harvested from small sturgeon; the eggs
are quite small and light to dark gray.
Pressed caviar is a processed caviar made from osetra
and sevruga roes
Caviar

Osetra Caviar

Sevruga
Caviar

Beluga Caviar
HOT HORS D’OEUVRE
Brochettes
Small skewers holding a
combination of meat, poultry,
game, fish, shellfish or
vegetables. The foods are
typically marinated, then baked,
grilled or broiled, and are
usually served with a dipping
sauce.
HOT HORS D’OEUVRE
Meatballs
Meatballs made from
ground beef, veal, pork or
poultry and served in a
sauce buffet style
HOT HORS D’OEUVRE
Wrapped Hors d’ Oeuvre
A slice of savory meat or
roasted pepper wrapped
around a complementary or
contrasting slice of fruit or
vegetable makes a flavorful
hot hors d’oeuvre
HOT HORS D’OEUVRE
Filled Dough
Phyllo dough, savory pie crust
or puff pastry dough forms the
base of numerous hot hors
d’oeuvres. These dough can be
stuffed with a wide variety of
pork, chicken, fish or vegetable
stuffings before baking or deep-
frying.
SERVING HORS D’OEUVRE
The two most common ways of serving hors d’oeuvres
are:
 Butler-style
• Hors d’oeuvre selections are offered to guests by service staff
carrying small trays as they pass among the assembled group
Buffet-style
• Hors d’oeuvres are arranged attractively on one or more tables,
and guests help themselves.
SERVING HORS D’OEUVRE