3.Classification of Soups. power point presentation
- 1. LO.# 2:Prepare Soups Required for Menu Item OSoups-are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma. -allow the use of trimmings and leftover creatively.
- 2. Classifications of Soups O1.Clear Soups. O-They are soups based on a clear, unthickened broth or stock. O-They may be served plain or garnished with a variety of vegetables and meats.
- 3. OBroths can be used as a liquid in preparing soups. A good quality broth should be clear, aromatic and rich- tasting with a very evident flavor of the major ingredient.
- 4. Consommé O-is crystal clear, has a good body, amber to brown in color, and completely fat-free. Orich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
- 5. Consommé
- 6. Broth and bouillon O-are similar to stock in technique and in cooking time. The major distinction between broth and stock is that broths can be served as is, whereas stocks are used in production of other dishes.
- 7. Bouillon
- 8. Vegetable soup O– clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.
- 9. 2. Thick Soups O-are soups that are thickened to provide a heavier consistency. O-is a cream soup based on béchamel sauce and is finished with a heavy cream.
- 10. OA béchamel sauce -is milk thickened with roux. OA veloute sauce base- is usually finished with a liaison of heavy cream egg yolk.
- 11. Vichyssoise
- 12. Gazpacho
- 13. Thick vegetable soup O-is the chowder made with broth, milk or water as base, then thickened with roux. Cold, thick soups such as vichyssoise are simply cream soups served cold.
- 14. Cream soups O– are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.
- 15. OPurees – vegetable soup thickened with starch . OBisques – are thickened soups made from shellfish.
- 16. Purees
- 17. Bisques
- 18. OChowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. OVeloutes – soup thickened with egg, butter and cream.
- 19. Velouté
- 20. 3. Other types of soup Oa. Dessert soup OA. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
- 21. OB. Osheriku – a Japanese asuki bean soup . OC. Tonge sui – a Chinese soup .
- 22. Osheriku
- 23. Tonge Sui
- 24. b. Fruit Soup O-can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. O-may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne.
- 25. Oc. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below temperature. Od. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.
- 26. Other thickening agents for soup O1. rice O2. flour O3. grain O4. corn starch v
- 27. OBe ready for a Quiz!