Unit: 2

▣ Cuisines are often named after the

geographic
areas or regions from which they
originate. A cuisine is primarily
influenced by the ingredients that are
available locally or through trade.
Religious food laws, such as Islamic
dietary laws and Jewish dietary laws,
can also exercise a strong influence
on cuisine. ▣ Regional food
preparation traditions, customs
and ingredients often combine to
create dishes unique to a particular
region.
▣ Cuisine can be stated as the foods

and methods of food preparation

traditional to a region or population.
The major factors shaping a cuisine
are climate, which in large measure
determines the native raw materials
that are available, economic
conditions, which affect trade and can
affect food distribution, imports and
exports, and religiousness or
sumptuous laws, under which certain
foods are required or proscribed.
▣ Continental cuisine, is a generalized

term collectively referring to the cuisines

of Europe and other countries. It includes

Europe, Russia, New Zealand, Britain,

Australasia, Oceania, Latin America and

cuisines of North America which derive

substantial influence from continental

settlers in those regions. These places

may not have a distinguished cuisine of

their own, and also are very similar in

some way or the other in terms of taste,

ingredients, spices, flavorings, herbs and

method of cooking. Continental cuisine on

the whole can be referred as International

cuisine, the term is used by East Asians

to contrast with Asian styles of cooking.

▣ The cooking of continental dishes
starts with
the preparation of the stock.
▣ Stock:

Stock is unthickened, unseasoned

and flavored foundation liquid made

from meat or chicken bones or fish or

fish bones, herbs and various aromatic

vegetables. It is used in the

preparation of various dishes such as

soups, sauces, gravies, curries, stews

and cold dishes. The preparation of

stock means care and taste, long slow

simmering of the food and cold water

used for stock (except for fish stock)

with aromatic vegetables and nutrition

into liquid. After cooking stock, it

should be properly kept/ stored in a

hygienic condition with correct

temperature.
Main Ingredients of Stocks: ▣ Clean
Water ▣ Raw bones ( beef, veal,
mutton, chicken, fish,
game) ▣ Mirepoix ( roughly cuts of
carrot, celery, onion) ▣ Bouquet garni
( bundle of herbs including
thyme, bay leaf, parsley, pepper corn)
Types of Stock: ▣ White Stock ▣
Brown Stock ▣ Fish Stock
1. White Stock
As the name suggest, it is white in
color and can be prepared from
various ingredients such as beef,
mutton, veal, chicken bones and
vegetables. ▣ General Proportion of
White Stock: ▣ Ingredients Quantity
Bone 2 kg Water 6 liter Mirepoix 1/2
kg Bouquet grain 1 bunch
Methods of Preparation: ▣ Break the
bones into pieces: remove any fat, flesh

and marrow from the bones. ▣ Roughly

cut vegetables. ▣ Wash and place into
stock pot and add cold water. ▣ Bring to
the boil and skim off the scum. If the

scum is dirty then blanch and wash off

the bones and recover with cold water

and re- boil. ▣ Add mirepoix and bouquet

garni and allow stock to simmer for

required time depending upon the bones

used. Remove the scum from the surface

constantly. ( The vegetables should be

removed after 1-2 hours of cooking.) ▣

Strain it through a muslin cloth , reboil

and place a side for further use.

2. Brown Stock While making brown
stock, the ingredients as bones,
mirepoix, bouquet garni is sautéed
(pan fried) in fat until brown, then
simmered at the right temperature
80°C to 90°C. Ingredients Quantity
▣ Bone 2 kg ▣ Water 6 liter ▣ Mirepoix

1/2 kg ▣ Bouquet garni 1 bunch ▣ Fat (

Oil/ Butter) little amount
Methods of Preparation: 1. Cut the bones
in the pieces and brown well on all
side either by frying in a little fat in pan.
2. Drain off any fat and place the bones

in stock pot. 3. Add cold water, bring to

boil and skim. 4. Add fried mirepoix and
also the bouquet garni. 5. Skim for the
required time according to the nature
of bone, keep skimming from time to
time. 6. Strain, re-boil and use as per
required.
▣ 3.
Fish Stock:
Simply it is a white stock made up of using

fish bones. It is not as like white and brown

stocks. It is cooked only for 20-30 minutes. ▣

General Proportion of Fish Stock:
Ingredients Quantity ▣ Fish bones 2 kg ▣
Cold water 5 liter ▣ Lemon 1 no. ▣ Mirepoix
1/2 kg ▣ Bouquet garni 1 bunch ▣ Butter 75
grams ▣ Onion 300 grams
Methods of Preparation: ▣ Melt butter on
thick bottomed pan and add slice of

onion. ▣ Add washed bones and

bouquet garni. ▣ Cover the lid and let it
sweat for 5 minutes. ▣ Add water, bring

it to boil and skim and let it simmer for

20-30 minutes. ▣ Add lemon juice and

strain and let the liquid cool and store.

So as said earlier these stocks are the

basement for the continental dishes as

sauces, soups and gravies. Preparing the

stock first makes simple in learning of

preparing other dishes. Stocks are high in

nutrition value. So, dishes prepared from

using stock helps to gain nutrition and

better taste.
▣ Sauces are liquids or semi-liquid
mixtures.
these are liquid accompaniment which
go with dishes. A perfect sauce has a
colourful appearance, is glowing in its
rich smoothness, its texture, and has
a definite taste. It has a natural flavor
and complements the food it
accompanies, rather than mask its
taste.
▣ Role of Sauces : 1. Enhance flavor

2. Give or add color to the food 3.

Help in digestion 4. Moisten dry food
5. Enhance nutritional value 6. Lend a
name to a dish 7. Give a balanced
taste 8. Make the food more
palatable.
1. Mayonnaise 2. Hollandaise 3.

Béchamel 4. Veloute 5. Espagnole 6.

Napolitano
▣ Soup is a primarily liquid food,

generally
served warm or hot (but may be cool
or cold), that is made by combining
ingredients such as meat and
vegetables with stock, juice, water, or
another liquid. Hot soups are
additionally characterized by boiling
solid ingredients in liquids in a pot
until the flavors are extracted, forming
a broth.
▣ Soup plays an important role on the

menu and are regarded as an

appetizers as they stimulate the
appetite for the heavier foods to
follows. ▣ On the menu, they are
 served as the first
course, if hors d’oeurve are not being
served. If hors d’oeurves is served
then soup is served as the second
course.
▣ Clean, strong and flavoring stock

should be used, as it would help in

producing quality soup. ▣ Garnish
should be small, so that they can be
picked easily by a soup spoon. ▣
Soup should be always moderately
seasoned. ▣ Serve hot soup piping
hot and cold soup very
cold.
▣ Croutons ▣ Cream ▣ Vegetables ▣

Meats ▣ Pastas ▣ Seafood

Types of Soup
SOUPS

Thin
Thick
Cold Soups
International Soups

Un passed
Passed

Broths
Consommé

Bouillons

Puree
Cream
Chowders
Bisques
Veloutes

1. ThinSoup
Most of the thin soup are clear,
flavored nutrient liquids and are
prepared without the use of starch.
The soup is a thin liquid with garnish
or with small or brunoise cut
vegetable floating in it. Types of Thin
Soup 1. Passed/Clean 2. Unpassed
a. Passed or Clear Soup ▣ It as soup
which is basically strained after
preparation with the help of a strainer
or a muslin cloth the specialty of this
soup is that it is simple, clear,
transparent, flavorful and without any
solid ingredients. This can be made
from Poultry, Beef, Veal and
Vegetables Example: Consommé
▣ Consommé ▣ When we define
consommé as a clarified stock, we are

forgetting the most important part of the

definition. The word consommé means,

literally, “completed” or “concentrated.” In

other words, a consommé is a strong,

concentrated stock. In classical cuisine, this

was all that was necessary for a stock to be

called a consommé. In fact, two kinds were

recognized: ordinary (or unclarified)

consommé and clarified consommé. Rule

number one for preparing consommé is that

the stock must be strong, rich, and full-

flavored. Clarification is second in importance

to strength. A good consommé, with a

mellow but full aroma and plenty of body

(from the natural gelatin) you can feel in your

mouth, is one of the great pleasures of fine

cuisine. But clarification is an expensive and

time- consuming procedure, and, quite

frankly, it’s not worth the trouble if the soup is

thin and watery.

b. Unpassed Soup ▣ The properties
of this soup is same as of Clear soup
except for this is not strained and has
solid ingredients in it. The preparation
method is same and can be prepared
from Beef, Veal, Poultry and
Vegetables. Example: Broths and
Bouillons
▣ Broth
The difference between a broth and a

stock is that a broth, according to the

most common definition, is made by

simmering meat and vegetables, while a

stock is made by simmering bones and

vegetables. Because of this difference, a

well-made stock is generally richer in

gelatin content than a broth, because

gelatin is derived from cartilage and

connective tissue. A broth, on the other

hand, usually has a more pronounced

flavor of meat or poultry than a stock. A

more neutral flavor is desired in a stock,

which is used as the base for many

sauces as well as soups. A broth, on the

other hand, is an excellent choice as the

base of a soup when a distinct meat

flavor is desired.
▣ Nevertheless, broths are not often

specially made in food-service operations.

The cost of the meat makes them expensive,

unless the meat can be used for another

purpose, or unless the restaurant has a

good supply of meat trimmings that might

otherwise be wasted. Instead, broth is
usually a byproduct of simmering meat or

poultry. The recipes for Simmered Fresh

Beef Brisket and for “Boiled” produce not

only the cooked meat or poultry but also

flavorful broths that can be served as soups

when properly seasoned and garnished.

Note that the broths resulting from both

these recipes are white. To prepare a brown

meat broth, follow the procedure in the recipe

for Simmered Fresh Beef Brisket, but brown

the meat and mirepoix well before adding

water. Flavorful cuts such as beef shank,

chuck, and neck are good for making broths.

For those operations that determine that

making broths especially for soups is cost

effective.
▣ Broths can be served as is, with
only seasoning
and perhaps a light garnish added.
For example, plain chicken broth is
commonly served as a restorative for
invalids. More often, however, broths
are used in place of stocks in
vegetable soups and other clear
soups. Like stock, broth can be made
with water. For especially rich,
flavorful broths, use stock in place of
water in the broth recipe.
▣ Bouillon ▣ Bouillon is often used in
synonymous with
broth. The term also pertains to the
condensed- cube and powder forms
of broth, used to add a burst of flavor
to some recipes. Court-bouillon
typically refers to recipes calling for
seafood. Because of the short cooking
time required for fish and shellfish,
court bouillon is also flavored with
vegetables and aromatics, such as
celery and carrots, before the main
ingredient is added
2. Thick Soup ▣ Unlike thin soups,
thick soups are opaque
rather than transparent. They are
thickened either by adding a
thickening agent, such as a roux, or
by puréeing one or more of their
ingredients to provide a heavier
consistency. The difference between
thick soup and unpassed soup is that
thick soup is viscous in nature. Thick
soups are further classified depending
upon the thickening agents used.
Cream Soup ▣ This soup is prepared

from the puree of vegetables, meat,

fish or poultry, the name cream soup is

usually given after the main ingredients

example Crème de Tomate, which is a

cream soup made from Tomato.
Cream soup are soups thickened with

roux, buare marnié, liaison, or other

added thickening agents, plus milk

and/or cream. They are similar to

velouté and béchamel sauces—in fact,

they may be made by diluting and

flavoring either of these two leading

sauces. Milk is sometimes used to

dilute the soup in order to get the

correct consistency.
Velouté Soup ▣ The French word
velouté translated into
English means velvety. This describes
the finished texture and appearance
of the soup. The principal thickening
element is a blond roux or a velouté
sauce, which may be flavored using
different stock bases according to
requirements. When preparing meat,
poultry, or fish velouté the
predominant flavor is determined by
the stock used. Alternatively when
producing aqueous vegetable velouté
soups the flavor of the main vegetable
predominates.
▣ In order to achieve the velvety finish

required,
the liaison of egg yolks and cream is
added just before service. Once this
has been added the soup must not be
boiled again otherwise it will take on a
curdled appearance, a result of egg
yolk coagulation.
Puree Soup ▣ Purée soups are made
by simmering dried or fresh vegetables,
especially high-starch vegetables, in
stock or water, then puréeing the soup.
Purées are normally based on starchy
ingredients. They may be made from
dried legumes (such as split pea soup)
or from fresh vegetables with a starchy
ingredient, such as potatoes or rice,
added. Purées may or may not contain
milk or cream. Purees are relatively
easy to prepare. Purée soups are not as
smooth and refined as cream soups but
are heartier and coarser in texture and
character. Techniques vary greatly
depending on the ingredients and the
desired result.
Chowder Soup ▣ Chowders are
chunky, hearty soups made from
fish, shellfish, and/or vegetables so
full of good things they sometimes are
more like stews than soups. Many
types of chowder are simply cream
soups or purée soups that are not
puréed but left chunky. Like other
specialty regional soups, chowders
resist categorization. However, most
of them are based on fish or shellfish
or vegetables, and most contain
potatoes and milk or cream.
▣ Chowder soups are originated from
America.
The name is the corruption of the
French word ‘CHAUDIERE’ means a
heavy pot used by farmers and
fishermen to cook soups and stews.
The best known French Chowder is
‘Bouillabaisse’. It is more like a stew
which is an American specialty made
with meat, fish, and vegetables along
with milk, pork belly, tomato concasse
and seasonings. Chowder may be
thickened with Beurre Manie and
crackers are added prior to the
service of this soup.
Bisques Soup ▣ A bisque (bisk) is a cream
soup made with shellfish. At
one time, bisques were thickened with rice,
but today they are more frequently
thickened with roux. Bisques are made
basically like other cream soups, but they
seem more complex because of the
handling of the shellfish and the variety of
flavoring ingredients often used. Expensive
to prepare and rich in taste, they are
considered luxury soups. ▣ The term bisque
has come to be used for a great variety
of soups, primarily because the word
sounds nice. Bisque is generally used for
shellfish soups but nevertheless, you will
also see the word bisque applied to many
of the vegetable purée soups and cream
soups.
▣ Bisques may be defined as thickened,

passed, classical seafood soups

prepared from a base of fish stock

flavored with selected shellfish and

mirepoix. They are enhanced with wine,

brandy and thickened with starch usually

in the form of rice. Due to the delicacy of

their flavor and the high cost of

production bisques are best suited to

service at dinner.
▣ Linguists say the most likely origin of

the word bisque is Biscay, the name of

the bay off the coast of southwestern

France and northwestern Spain. It is

sometimes said the word comes from

biscuit, because the soup was once

thickened by dried bread, but language

experts say there is no evidence for this

origin.
3. Cold Soup ▣ Cold soups are those

soups which include the natural gelatin’s

jellies to make meat stocks or by addition

of gelatin powder or those that are

thickened with a starch or puree. Cold

consommé madrilène is popular cold

soup. Vichyssoise is a cold soup and a

rich cream of potato soup and garnish

with chopped chives. Andalouse

gazpacho is a refreshing tomato and

cucumber soup with a garnish of thin

strips of pimentos, cumin seeds for flavor

accompanied with croutons. Now, it has

become a pattern of the parties in the

summer to serve cold soups. So without

cold soups the summer menu is

incomplete.
4. National/Special Soup ▣ Special
soups are those that are made with

unusual ingredients and are prepared by

a distinctive method. So they are termed

as National Soups. There are numerous

varieties of international soups such as

cold, hot, thin or thick etc. international

soups are those soups which are

originated from the different places and

locality within the different countries.

These soups are basically having a great

tradition and that’s why they are known

by their country. They are placed in a

different category also their names should

appear on the menu in the language of

the country of its origins as they have

different origins. Some of famous

international soups are below
▣ Minestrone Italy ▣ Green Turtle Soup

England ▣ French Onion Soup France ▣

Petite Marmite France ▣ Scotch Broth
Scotland ▣ Mulligatawny India ▣
Gazpacho Spain ▣ Manhattan Clam
Chowder America ▣ Camaro Brazil ▣
Laberkroedel Germany
▣ Paprika Hungary ▣ Bortsch Polonais

Poland ▣ Hotch Pot Flamanda Belgium ▣

Cock-a-Leekie Scotland ▣ Creole New
Orleans ▣ Mock Turtule Soup U.S.A. ▣
Boillabaisse a La Provencale France ▣
Chicken Broth England ▣ Busecca Italy ▣
Olla Podrida Spain ▣ Oxtail Soup England ▣
Vichyssoise (cold) U.S.A. ▣ Zuppa Pa Vese
Italy
Service of Soup ▣ Standard Portion
Sizes ▣ Appetizer portion: 6 to 8 oz
(200 to 250 mL) ▣ Main course
portion: 10 to 12 oz (300 to 350 mL) ▣
Temperature ▣ Serve hot soups hot,
in hot cups or bowls. ▣ Serve cold
soups cold, in chilled bowls or even
nested in a larger bowl of crushed ice.
▣ Accompaniment
▣ Garnish

A garnish is an item or substance used

as a decoration or embellishment
accompanying a prepared food dish or
drink. In many cases, it may give added
or contrasting flavor. Some garnishes
are selected mainly to augment the
visual impact of the plate, while others
are selected specifically for the flavor
they may impart. This is in contrast to a
condiment, a prepared sauce added to
another food item primarily for its flavor.
A food item which is served with garnish
may be described as being garni, the
French term for 'garnished.'
Garnishes for foods and entrees include: ▣ Fried
onion– used as a garnish on steaks and other foods
▣ Microgreens– young vegetable greens that are

used both as a visual and flavor component,

ingredient and garnish ▣ Olive oil – drizzled olive oil is

used to garnish some foods[12][13] ▣ Parsley ▣
Sautéed mushrooms– used on steaks and other
foods ▣ Edible seaweed– used to garnish foods such
as soups & Entrees ▣ Caviar ▣ Chives ▣ Crouton ▣
Mint ▣ Nuts ▣ Sesame seeds ▣ Walnut