- Remove all the clear plastic film from the top of the tub by cutting around the edges with a knife.
- Invert the opened tub over a clean pot or soup kettle and twist
the tub slightly until the frozen product "pops" out like an ice cube.
If product has been thawed ahead of time, you many need a rubber scraper
to help remove the entire product from the tub.
- Check label instructions. If the product is a concentrate, fill
the empty tub with water or milk to the "2 qt. fill line." Add the
liquid to the concentrate in the pot or kettle.
- Cover and heat slowly, stirring occasionally, until product
reaches 180 degrees F for 10 minutes. It is important to hold cream
soups at 180 degrees F for 10 minutes to allow the starch system to
fully develop. Otherwise, these products will have a thin consistency.
- Reduce heat and hold products at 150 degrees-160 degrees F for service.
Recommended Thawing Methods
If products are thawed prior to using them, preparation time can be
shortened about 30%. The preferred method of thawing products is to
remove the products from the case and place them in a refrigerator or
walk-in cooler at least 24 hours before they will be needed.
Note: Products may not completely defrost if they
are placed in a refrigerator over night for use the next day. A full 24
hours is required for complete defrosting. Products will also thaw
faster and more completely if they are removed from the case before
being placed in refrigerator storage.
If products are not used within 24 hours, they can continue to be
held, under refrigeration (41 degrees F. or lower), for an additional 3
Because of the danger of food spoilage, frozen products should
never be set out a room temperature to thaw. When faster thawing is
necessary, choose one of two methods:
- Submerge unopened product under cool running water (70 degrees F. or lower) until product is defrosted.
- Frozen products can be defrosted in a microwave oven if the
thawed product will be cooked immediately afterwards. Care must be
taken not to cook or burn the edges before product in the center is
adequately defrosted. Use a defrost cycle or a reduced power setting,
How to Handle Leftovers
Ideally, product held for 6 hours or more in any foodservice
operation should be discarded, and a new batch of soup should be
prepared. There are occasions, however, when operators may have
leftover product they can store or reuse. Because leftover foods are an
ideal medium for bacterial growth, it is extremely important that safe
food handling practices be followed:
- The key to preventing problems is to rapidly cool leftovers. The
temperature of the soup must be cooled from 135 degrees to 70 degrees
F. within two hours and from 70 degrees to 41 degrees or lower in an
additional four hours.
- Rapidly cool a large amount of leftover soup by dividing it into smaller quantities.
- Use shallow stainless steel containers; plastic tends to retain heat longer.
- The more surface exposed, the more rapid the cooling.
- Do not store hot soups in kettle inserts or other deep stream table pans; it gives bacteria the opportunity to thrive.
- Cream soups that are not cooled rapidly can appear thin or separated when reheated.
- To cool containers of hot soup more quickly, place the containers
in an ice bath and stir frequently prior to refrigerating. Unopened
bagged product can be iced and stored right in the bag.
At a refrigerated temperature of 41 degrees F. or lower, leftover
soups and sauces can be held up to 3 days. Never store any product that
has curdled or broken down, or been contaminated in any way. Never
combine leftovers with a fresh batch. Always handle leftovers
separately and serve them first.
Storage and Shelf Life
The maximum shelf life of TrueSoups® varieties held at 0 degrees F or colder:
- 12 months for products containing tomatoes or tomato paste (Note:
after that time, quality remains good, but the color may become more
- 24 months for all other soups, chilis and sauces.
About Our Tub Soups
All Chef Francisco concentrated soups and chili come in convenient 4
lb tubs, packaged four per case. Here are some other features about
our Chef Francisco soups:
- Each concentrated tub soup yields approximately 1 gallon of prepared soup.
- The empty tub servers as a handy measuring unit for the added
liquid. There is a "2 qt. fill line" imprinted on the inside, near the
top of the tub.
- Patented interlocking design saves freezer space and maximizes surface area for quicker freezing and faster, more even thawing.
- Tub chili and several tub soups have no need to reconstitute -
they are ready to heat without any additional liquid. These products
yield approximately 2 quarts.
- Clear plastic film covering the top of the tub is labeled with
the variety name, a production code and complete preparation
instructions. The color of printing on the tub means different things:
- Some tub soup varieties are fully labeled with colorful "retail"
type labels. Fully labeled varieties have product photos and
nutritional labeling on the individual tubs and are ideal for club
stores and other re-sale situations.