Questions for Discussion

You have 3 gallons (11.5 L) vegetable soup in the walk-in, prepared by a cook on the morning shift. You are going to serve the soup this evening, and your dinner service lasts from 6 until 10 p.m. How should you prepare the soup for service?

What are the most important characteristics of a good consommé?

Why is it important not to boil consommé during clarification?

What is the function of egg whites in clearmeat? mirepoix? tomato product?

In what order would you add the following items to a vegetable soup during cooking?

Carrots

Barley

Shredded cabbage

Diced cooked beef

Tomatoes

Using Method 1 or 2, describe how you would prepare cream of watercress soup.