Rules Of Making Soup (স্যুপ তৈরির নিয়ম)

  1. If Main Food is heavy the soup should be light.
  2. If main food is light the soup should be heavy.
  3.  A Clear, Strong, Flavor full stock should be used a soup is good as the stock used.
  4. Garnish must be small and it should be picked up easily by soup spoon.
  5. Soup should be always moderate season.
  6. Avoid Repatriation.

Cooking Formula: Soup | Cook Smarts

Consomme:  Clear Strong flavored soup consomme is from the word consomme meaning perfect.

Broth:  A good stock garnish with (bro noise) Of vegetables dice meat, Chicken and rice etc.

CREAM SOUP:  A Roux based soup finish with cream.

Puree: It is smooth passed soup thickened with dried or fresh vegetables pulses etc.

Valuate: It is also roux based soup finish with (Egg yolk and cream)

Stocks (স্টক)


Stocks is a liquid in which meat or meat bones, fish or fish bones, various types of aromatic vegetables have been cook to extract flavor.  Stocks are nutritious, Strong flavored liquids. They are important foundation liquids. They are used for the preparation of various dish such as soup, stews and sauces etc. (স্টক হল একটি তরল পদার্থ যার মধ্যে মাংস বা মাংসের হাড়, মাছ বা মাছের হাড়, বিভিন্ন ধরনের সুগন্ধি সবজি রান্না করা হয়েছে স্বাদ বের করার জন্য। স্টক পুষ্টিকর, শক্তিশালী স্বাদযুক্ত তরল। এগুলি গুরুত্বপূর্ণ ভিত্তি তরল। এগুলি বিভিন্ন খাবার যেমন স্যুপ, স্ট্যু এবং সস ইত্যাদি তৈরিতে ব্যবহৃত হয়।)

Basic Stocks

//White Stock :  Meat + Meat bones + Aromatic Vegetable (Carrots, Onion, Leek, Celery, Parsley, Spring Onion) + Water

Cooking Time:  4- 6 hour

//Brown Stock :  Roasted Meat + Meat bones + Aromatic Vegetable + Water

Cooking Time :   4-6 hour

// Fish Stock: Fish + Fish bones + Aromatic Vegetables + Vinegar or Lemon Juice + Water 

Cooking Time :  20 minute

Used Items :   (White Sauces, White Soup + all Kinds of White Cooking) –White Stock

Brown Sauces, Brown Soup + all kinds of Brown Cooking – Brown Stock

(Fish Sauces, Brown Soup + all kinds of fish Cooking)- Fish Stock

-Roux- French Language- Kitchen Agent

-Roux- Basic thickening agents