Soups, Emulsions

Front 1

what are garnishes used for?

Back 1

bringing flavor when cooking,

adding interest in plating

Front 2

what are the ingredients of consomme?

Back 2

lean ground beef
egg whites
mirepoix
acid ingredients
wonderful stock

Front 3

what are the 3 soup categories?

Back 3

clear (thin)

thick

specialty/national

Front 4

give some examples of clear soups . . .

Back 4

broth, bouillon, vegetable consomme

Front 5

give some examples of thick soups . . .

Back 5

cream soups thickened with roux, beurre manie, liaison, milk and cream;

purees

Front 6

give some examples of specialty/national soups . . .

Back 6

gazpacho, minestrone, French onion soup, borscht, pho

Front 7

what is the definition of a soup?

Back 7

a liquid food derived from meat, poultry, fish or vegetables

Front 8

If you're making a soup for a vegetarian, what adjustments can you make?

Back 8

thicken with a starch slurry instead of a roux (such as arrowroot, potato starch, cornstarch)

or a roux made with oil instead of butter

for cream soups use evaporated skim milk

Front 9

what is the standard portion size for a soup appetizer?

A soup main course?

Back 9

appetizer: 6-8 ounces

main course: 10-12 ounces

Front 10

what are the 3 groups of soup garnishes?

Back 10

1. garnishes in the soup (vegetables in consomme)

2. toppings

3. accompaniments such as crackers, melba toast and breadsticks

Front 11

which has the more pronounced flavor, broth or stock?

Back 11

broth

Front 12

what is broth made without?

Back 12

bones

Front 13

what does the word "consomme" mean?

Back 13

completed or concentrated

Front 14

what is most important when preparing a consomme?

Back 14

1. stock or broth must be strong, rich, full flavored.

2. clarification

Front 15

What does the protein albumin do in cold water?

Back 15

dissolves

when water is heated, it coagulates and rises to be part of the raft.

Front 16

What is the mixture used to clarify the stock known as?

Back 16

clearmeat or clarification

Front 17

what is the most desirable meat for consomme?

Hint: it's not lean ground beef

Back 17

beef shank, known as "shin beef," which is high in albumin, flavor and gelatin.

Front 18

describe the process for making consomme . . .

Back 18

1. mix clearmeat in pot
2. add cold stock
3. simmer slowly
4. stir occasionally
5. as whites begin to coagulate, stop stirring
6. don't boil, don't cover, simmer for 1.5 hours
7. strain through cheesecloth and degrease.

Front 19

how many egg whites are needed for a gallon of stock?

Back 19

3 or 4

Front 20

what will heat and acidity do to soups that have milk or cream in them?

Back 20

curdle

Front 21

do not boil soups after adding what?

Back 21

milk and cream

Front 22

what are the standards of quality for cream soups?

Back 22

1. thickness - like heavy cream
2. texture - smooth
3. taste - distinct flavor of main ingredient

Front 23

how do you thicken a soup that is to be in the thick soup category?

Back 23

1. by adding a thickening agent

2. by pureeing one or more ingredients to provide a heavier consistency

Front 24

why should you cook starches separately from veggies in a soup?

Back 24

they cloud a soup

Front 25

vegetable soups should be made from what kinds of stocks or broths?

Back 25

clear and flavorful

Front 26

What ingredients go into clearmeat?

Back 26

1. lean ground meat - major source of protein that contributes to flavor.

2. egg whites - albumin reinforces clarification

3. mirepoix - for flavor and giving structure to the raft

4. acid products - to help coagulate proteins

Front 27

what does "clearmeat" mean or refer to?

Back 27

the mixture used in the clarification process

Front 28

what is coagulation?

Back 28

denaturing of proteins where they bind together tighter and tighter, expelling moisture and becoming firm

Front 29

what process do we use to clarify a clear soup?

Back 29

coagulation

Front 30

what is a consomme?

Back 30

a rich, flavorful stock or broth CLARIFIED to make it perfectly clear

Front 31

what is vegetable soup?

Back 31

a clear, seasoned stock or broth with the addition of 1 or more vegetables, sometimes meat or poultry products, starches

Front 32

broth and bouillon are what?

Back 32

simple, clear soups with no solid ingredients

Front 33

clear soups are based on . . .

Back 33

clear, unthickened broth or stock

Front 34

what do thick soups often have?

Back 34

a topping such as bread, chips, or toast

clear soups do not have a topping

Front 35

what are consommes named after?

Back 35

their garnish

Front 36

what are the major vegetables in soups considered?

Back 36

garnishes

Front 37

why do the two liquids in a hollandaise stay mixed and thick?

Back 37

because the butter is beaten into tiny droplets, and egg yolks hold the droplets apart

Front 38

what is the emulsifier in beurre blanc?

Back 38

milk proteins, like casein, which is present in the original cream.

Front 39

what is the potential trouble for fragile emulsions such as beurre blanc, an inverted emulsion?

Back 39

the fat will leak out at about 130 degrees.

cold water will bring down the temp, as will cold butter and cream

Front 40

what is the biggest problem associated with hollandaise?

Back 40

Heat

it will cook the yolk and energize the dispersed phase

Front 41

emulsifiers in reconstituted cream such as beurre blanc are more fragile and sparser. what will happen if the temp goes beyond 140 degrees?

Back 41

the emulsion will break

Front 42

butter can be turned back into cream and used to do what?

Back 42

make a sauce

enrich an existing sauce

Front 43

why is butter a potential inverted emulsion?

Back 43

because it can be turned back into cream (where it came from)

the fat becomes the continuous phase, and the water becomes the dispersed phase

Front 44

when butter fat melts, what happens?

Back 44

heavier water droplets (dispersed) sink to the bottom and form a separate layer

Front 45

How can you rescue a consomme if it breaks?

Back 45

If there's time, start over.

Take a few egg whites, whip them and start adding them into the raft mixture (which you also whip). then let the raft repair/rebuild

Front 46

how can you rescue a broken emulsion?

Back 46

1. use mechanical force of blending or whisking to break the fat into droplets. It only works if plenty of intact emulsifier is present in the sauce.

2. start over with the continuous phase and an emulsifier and carefully beat broken sauce back into a few egg yolks.

Front 47

Can you rescue an emulsion where the eggs have curdled over 140 degrees?

Back 47

no. it loses the ability to emulsify.

Front 48

A sauce must not get too cold when you're making an emulsification. Why?

Back 48

At low temp, surface tension INCREASES, making it more likely that neighboring droplets will clump.

Some fats like butter solidify at low temp, giving sharp-edged fat crystals that rupture the layer of emulsifier protecting the droplets.

Front 49

when making an emulsion, why must the sauce not get too hot?

Back 49

1. at higher temps, molecules move energetically and collide.

2. when using egg yolk as the emulsifier, high heat (140-160) will cook the egg.

Front 50

can cooked proteins protect oil droplets?

Back 50

no

Front 51

for emulsions, the proportions of fat and liquid must be what?

Back 51

in balance.

the volume of the dispersed phase should not exceed 3 times the volume of the liquid.

Front 52

why must you start slowly when adding the dispersed phase (fat) to the continuous phase (liquid)?

Back 52

to make sure the fat breaks into small droplets. Later, they will act as a "mill," as they help break dispersed phase into smaller droplets.

Front 53

once an emulsion is formed, the dispersed phase may be added more quickly, true or false?

Back 53

true

start slowly, gradually adding fat to liquid.

Front 54

what is always added to the continuous phase (liquid)?

Back 54

dispersed phase (fat)

Front 55

when you want to create an emulsion, what do you start with?

Back 55

start with a continuous phase (liquid) and emulsifying agents.

Front 56

what 2 general types of molecules can act as an emulsification agent?

Back 56

lecithin

proteins (such as the yolk proteins in eggs and the casein in milk and cream)

Front 57

emulsifiers coat the surface of droplets and they must be partly soluble in each of the compatible liquids, forming what?

Back 57

a true liaison

Front 58

what are emulsifiers?

Back 58

molecules that lower the surface tension of one liquid dispersed in another

Front 59

emulsifiers are present in . . .

Back 59

lecithin

egg yolks

soy

honey

mustard

Front 60

what is lecithin?

Back 60

a fatty substance occurring in animal and plant tissue

Front 61

egg yolks used for an emulsification process should be what when you want to use them?

Back 61

raw

at room temp

Front 62

an emulsifier coats the dispersed phase (fat), which does what?

Back 62

stabilizes the emulsion

Front 63

an emulsion will not remain stable unless what is present?

Back 63

a stabilizing agent, known as an emulsifier

Front 64

name 2 ways to generate smaller droplets for an emulsion . . .

Back 64

1. start with viscous continuous phase, dilute with any other ingredient after the emulsion has formed

2. emulsifiers make it easier to form small droplets by coating them and lowering the surface tension of the dispersed phase (fat)

Front 65

the smaller the fat droplets, the sauce will gain a finer consistency and seem more flavorful, but why?

Back 65

they have a larger surface area from which aroma can escape and reach the nose

Front 66

if droplets clump, they form a separate layer to minimize contact with liquid, which does what?

Back 66

breaks the emulsion, forming 2 separate phases

Front 67

the smaller the fat droplets, the less likely they will do what?

Back 67

clump together

Front 68

what is the process by which immiscible liquids become blended into a uniform mixture?

Back 68

emulsification

Front 69

what is an emulsion?

Back 69

a mixture of 2 or more immiscible liquids

ex: oil and water

Front 70

an emulsion occurs when 1 liquid is dispersed (dispersed phase) through the other (continuous phase). Nearly always, the fat is which phase, and the liquid is which phase?

Back 70

fat is dispersed, liquid is continuous

Front 71

what are examples of emulsification?

Back 71

vinaigrettes
hollandaise
mayo
bearnaise
butter
milk
cream

Front 72

how do you make an inverted emulsion?

Back 72

start with the liquid and melt the butter into it, which inverts the emulsion so the liquid becomes the dispersed phase and the fat becomes the continuous phase.

Ex: beurre blanc

Front 73

cream soups are similar to what 2 mother sauces?

Back 73

veloute and bechamel; they can be made by diluting and flavoring either of these 2 leading sauces

Front 74

what are purees?

Back 74

soups naturally thickened by pureeing 1 or more of their ingredients.

Front 75

puree soups are as smooth and creamy as cream soups, true or false?

Back 75

false

Front 76

purees are normally based on what kind of ingredients?

Back 76

starchy

Front 77

purees may or may not include milk or cream, true or false?

Back 77

true

Front 78

cold soups are sometimes considered specialty soups, true or false?

Back 78

true

Front 79

how can you keep a thick soup low in fat but still thickened?

Back 79

use a starch slurry instead of a roux

Front 80

broth can be made with water, true or false?

Back 80

true

Front 81

what is the raft?

Back 81

the coagulated clearmeat, floating in a solid mass on top of the consomme

Front 82

why cut mirepoix into fine pieces for the consomme?

Back 82

so they float with the raft

Front 83

why are acid ingredients such as tomato products, lemon juice or white wine added?

Back 83

the acidity helps coagulate the protein

Front 84

what would boiling the consomme do?

Back 84

break the raft and cloud it

Front 85

why is kosher salt preferred to regular table salt for the final seasoning of the consomme?

Back 85

it has no impurities or additives that could cloud the stock.

Front 86

egg whites and mirepoix alone are often used for clarifying what?

Back 86

fish stocks

Front 87

what can you do with cut potatoes before adding them to a stock where you want to avoid cloudiness?

Back 87

rinse them

Front 88

in the old days, there were 2 types of cream soups - those made of veloute and those made from bechamel. Today most of the sauce steps are still involved when making cream soup. What are they?

Back 88

1. thicken a liquid with roux (or other starch)

2. cook and puree ingredients

3. add milk or cream

Front 89

because cream soups contain milk or cream or both, what is a common problem?

Back 89

curdling

Front 90

with cream soups, what fact can we rely on to avoid curdling?

Hint: think about what thickeners do

Back 90

roux and other starch thickeners stabilize milk and cream

Front 91

give guidelines that help prevent curdling . . .

Back 91

1. don't combine milk and simmering soup without the presence of roux or other starch. You can:

thicken the stock before adding milk
thicken the milk before adding to soup

2. do not add cold milk or cream to simmering soup. You can:

heat milk in separate saucepan
temper milk by gradually adding some of the hot soup to it, then add rest of soup

3. do not boil soups after milk and cream have been added

Front 92

what do you have to do to green leafy veggies before you sweat them in butter?

Back 92

blanch them

Front 93

what are the basic steps for making a pureed soup?

Back 93

1. sweat mirepoix in fat
2. add liquid
3. add starchy veggies
4. simmer until vegetables are tender
5. puree soup in food mill or immersion blender
6. add cream if required
7. adjust seasonings

Front 94

what is a bisque?

Back 94

a thickened soup made from shellfish

Front 95

bisques are usually thickened with what?

Back 95

roux

(but in the old days it was rice)

Front 96

what are chowders?

Back 96

chunky, hearty soups; many are cream soups or puree soups just left chunky

Front 97

most chowders are based on what?

Back 97

fish or shellfish or veggies, and most contain potatoes and milk or cream

Front 98

what is the most important component ingredient in consomme that you can increase if you don't have something else?

Back 98

egg whites

Front 99

what ingredient does coagulation have to have in order to happen?

Back 99

protein

Front 100

should you use vinegars as your acid product in consomme?

Back 100

no

use lemon juice, orange juice or wine

Front 101

reducing down the consomme gives it what?

Back 101

better mouthfeel because of the gelatin

Front 102

what does the raft in a consomme hold?

Back 102

impurities

Front 103

why is it good for a stock to be cold when adding it to consomme?

Back 103

the better to grab impurities

Front 104

how long should you simmer consomme?

Back 104

a minimum of 30 minutes

Front 105

what are the 2 categories for thick soups?

Back 105

purees, coulis, bisques

creams and veloutes

Front 106

what are purees usually based on as a main ingredient?

Back 106

vegetables

Front 107

what are coulis usually based on as a main ingredient?

Back 107

poultry, game, fish

Front 108

how do cream and veloute soups differ?

Back 108

they differ from each other in their finishing:

cream takes a cream finish

veloute takes a liaison finish

Front 109

cream and veloute soups are usually made with which roux?

Back 109

white

Front 110

veloute sauce and veloute cream soup differ how?

Back 110

veloute sauce takes blond roux, and veloute cream soup takes white roux

Front 111

how are veloute soups always finished?

Back 111

with a liaison of egg yolks, cream and butter

Front 112

what are cream soups finished with?

Back 112

cream

Front 113

give the native countries for these specialty soups:

borscht
gazpacho
minestrone
french onion
pho

Back 113

Russia
Spain
Italy
France
Vietnam