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Lesson 7 - Soups

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Benedict Calma
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66 views7 pages

Lesson 7 - Soups

Uploaded by

Benedict Calma
Copyright
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We take content rights seriously. If you suspect this is your content, claim it here.
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W) ® W] 4 Soup (Soupe, Potage, Fr:) +A soup is a cooked, flavored, seasoned liquid that is served as a dish in itself. It is a liquid food derived from meat, fish, poultry and vegetables. “Its origins is from soupe, a basic dish where ‘a potage (the contents a cooking pot) was poured over piece of bread or sop... as in to “sop” up the broth, Clear Soups (Les potage clairs) +Clear soups may be served plain or garnished with a variety of meats and vegetables. There are three categories of clear soups: + Broths/Bouitlons. + Consommeé. + Vegetable Soups. \ 4 4] ® Learning Objectives ‘tar suying hi uit, you wil be ble ‘Ne od dleetnte the bei eto of SO0ps tt enty Sema exarpis tht nt ee aegis + Uniesaed ad epi the price thick spectaty ‘ei ton soup pregeeton + Cig sec rests Sita oops an repre ‘ae ond wy card, omchiyaed mn 0008 St peop ares + Understand and epi he to use dee thickening ages fe techs suse to rote spect soup textes, + Sets Sup mag spi fo coc street oe bed seve soups pope ws lating quay. + Mey Saad oppo ont min course porn Sue foe Classification of Soups + Soups can be divided into three basic categories: Clear Soups, Clear soups are based on a clear, ‘unthickened broth of stock, Thick Soups. Thick soups are based on clear stock: Dut are rather opaque than transparent, + Specialty and National Soups, This is «catch all category that includes soups that don't it wall ita the main categories and soups that are native to particular countries or regions, Broths/Bouillons + Broths are clear liquid soups derived by simmering meaty cuts in water until good flavor, ‘body, and color develop. Broth and bouillon refer to simple, clear soupa without solid ingredienta a p = Consommé + Consommés are cear soups made hy combining, richiy flavored stock or broth witha specific mixture of ingredients to produce crystal-clear soup with no traces ofa + Consommé means completed or concentrated, which refers {ohow the soup is claniied to make a strong foncentratd, stock or broth

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