Classification of Soups.pptx - Cookery 10
- 2. Sou ps Soups are based on stocks added with other ingredients for variety of flavor, consistency, appearance and
- 3. what are the classifications of soups?
- 4. These are soups based on a clear, unthickened broth or stock. It may be served plain or garnished with a variety of vegetables and meats. clear soups
- 5. what are the examples of clear soups?
- 7. Broths 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. bro th
- 8. Broths are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. bro th
- 9. ‘Bouillon,’ which is the French word for ‘broth,’ is used to describe broth that has been dehydrated into a powder or cube. bro th
- 10. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or lemon juice. conso mmé
- 11. A good quality consommé is crystal – clear, has a good body, amber to brown in color, and completely fat-free. bro th
- 12. These are clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry. vegetable soups
- 14. These are soups that are thickened to provide a heavier consistency. Thick soup is a cream soup based on béchamel sauce and is finished with a heavy cream. thick soups
- 15. A thick soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. bro th
- 16. what are the examples of thick soups?
- 17. It is made by simmering a crustacean in a stock or a fish fumet. Bisques
- 18. These are vegetable soup thickened with starch. Purees
- 19. These are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. Chowders
- 20. These are soups thickened with egg, butter and cream. Veloute Soups
- 21. what are the other types of soups?
- 23. These soups are sweet and may be served hot or cold. Dessert Soups
- 25. It is a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold. Ginataan
- 26. It is a Japanese asuki bean soup. Osheriku
- 27. Tong sui is a sweet, warm Cantonese dessert soup that is offered in a range of flavors and textures. Literally meaning "sweet water" in Mandarin Chinese, this dessert is served as a palate- cleansing treat to cap off a meal. Tonge Sui
- 29. Ihese can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne. Fruit Soups
- 31. A strawberry puree sweetened with a simple syrup of wine and sugar. Strawberry Soup
- 33. It is the variations on the traditional soup wherein the temperature when served is kept at or below temperature. Cold Soup
- 35. In Andalusia, Spain, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt. Gazpacho
- 36. Vichyssoise is a French purée of leeks, onions, potatoes, cream and chicken stock. It is served cold. Vichyssoise
- 37. Mul Naengmyeon or Mul Naengmyun ( 물냉면 ) is cold noodles served in a chilled broth made from beef and/or Korean radish water kimchi (dongchimi, 동치미 ). Mul Naengmye on