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2nd Sem Food Production Notes

Bouillon Soup

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Last updated: 9 November 2023

Often confused with broth, bouillon forms the backbone of many culinary delights, from the humblest soups to the most sophisticated sauces. In this friendly guide, we’ll simmer down to the essentials of bouillon, exploring its rich history, diverse uses, and how you can master the art of making this liquid gold at home. Whether you’re a seasoned chef or a curious foodie, let’s unlock the secrets of bouillon together!

What is Bouillon?

Bouillon, at its core, is a clear, flavorful liquid obtained from simmering meats, poultry, fish, or vegetables along with a variety of herbs and spices. Think of it as the soulful tune that harmonizes the symphony of ingredients in a dish, providing depth and a foundation of taste.

The Making of Bouillon

  • Choose Your Base: Start with fresh, high-quality bones or vegetables. This choice will define the primary flavor of your bouillon.
  • Aromatic Accomplices: Add onions, carrots, and celery for a classic mirepoix or vary the vegetables for different flavor profiles.
  • Herbs and Spices: Bay leaves, peppercorns, and fresh parsley stems are often the herbal trio that contributes to the signature aroma.
  • Simmering Secrets: Gently simmer the concoction, allowing flavors to meld and intensify. The key is a low and slow approach.

Bouillon in Cuisine

A Versatile Ingredient

Bouillon is a chameleon in the kitchen. Use it to:

  • Infuse Soups and Stews: Elevate the taste quotient by using bouillon as the liquid base.
  • Rice and Grains: Swap water with bouillon when cooking rice or grains for an instant flavor upgrade.
  • Sauces and Gravies: A splash of bouillon can add complexity to sauces and gravies, making them sing with depth.

Global Flavors

Bouillon isn’t just a staple in Western kitchens; it’s a global phenomenon. From the French ‘bouillon de poulet’ to the Japanese ‘dashi’, bouillon takes on various forms and flavors around the world.

Tips for Perfect Bouillon

  • Skim the Fat: For a clearer liquid, regularly skim off any fat that rises to the surface during simmering.
  • Strain for Purity: Always strain your bouillon through a fine-mesh sieve for a smooth finish.
  • Cooling and Storing: Cool it quickly and store it in the fridge for up to 4 days or freeze it for longer shelf life.

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Syllabus BHM151 (T)

01 Soups

  1. Basic recipes other than consommé with menu examples
    1. Broths
    2. Bouillon
    3. Puree
    4. Cream
    5. Veloute
    6. Chowder
    7. Bisque etc
  2. Garnishes and accompaniments
  3. International soups

02 Sauces & Gravies

  1. Difference between sauce and gravy
  2. Derivatives of mother sauces
  3. Contemporary & Proprietary

03 Meat Cookery

  1. Introduction to meat cookery
  2. Cuts of beef/veal
  3. Cuts of lamb/mutton
  4. Cuts of pork
  5. Variety meats (offals)
  6. Poultry (With menu examples of each)

04 Fish Cookery

  1. Introduction to fish cookery
  2. Classification of fish with examples
  3. Cuts of fish with menu examples
  4. Selection of fish and shell fish
  5. Cooking of fish (effects of heat)

05 Rice, Cereals & Pulses

  1. Introduction
  2. Classification and identification
  3. Cooking of rice, cereals and pulses
  4. Varieties of rice and other cereals

06 i) Pastry

  1. Short crust
  2. Laminated
  3. ChouxHot water/Rough puff
    1. Recipes and methods of preparation
    2. Differences
    3. Uses of each pastry
    4. Care to be taken while preparing pastry
    5. Role of each ingredient
    6. Temperature of baking pastry

ii) Flour

  1. Structure of wheat
  2. Types of Wheat
  3. Types of Flour
  4. Processing of Wheat – Flour
  5. Uses of Flour in Food Production
  6. Cooking of Flour (Starch)

iii) Simple Breads

  1. Principles of bread making
  2. Simple yeast breads
  3. Role of each ingredient in bread making
  4. Baking temperature and its importance

07 Pastry Creams

  1. Basic pastry creams
  2. Uses in confectionery
  3. Preparation and care in production

08 Basic Commodities

i) Milk

  1. Introduction
  2. Processing of Milk
  3. Pasteurisation – Homogenisation
  4. Types of Milk – Skimmed and Condensed
  5. Nutritive Value

ii) Cream

  1. Introduction
  2. Processing of Cream
  3. Types of Cream

iii) Cheese

  1. Introduction
  2. Processing of Cheese
  3. Types of Cheese
  4. Classification of Cheese
  5. Curing of Cheese
  6. Uses of Cheese

iv) Butter

  1. Introduction
  2. Processing of Butter
  3. Types of Butter

09 Basic Indian Cookery

i) Condiments & Spices

  1. Introduction to Indian food
  2. Spices used in Indian cookery
  3. Role of spices in Indian cookery
  4. Indian equivalent of spices (names)

ii) Masalas

  1. Blending of spices
  2. Different masalas used in Indian cookery
    1. Wet masalas
    2. Dry masalas
  3. Composition of different masalas
  4. Varieties of masalas available in regional areas
  5. Special masala blends

10 Kitchen Organization and Layout

  1. General layout of the kitchen in various organisations
  2. Layout of receiving areas
  3. Layout of service and wash up