slide1 n.
Skip this Video
Loading SlideShow in 5 Seconds..
Soup, Soup and more Soup! PowerPoint Presentation
Download Presentation
Soup, Soup and more Soup!

Soup, Soup and more Soup!

117 Views Download Presentation
Download Presentation

Soup, Soup and more Soup!

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Soup, Soup and more Soup! Soups are served all over the world, and they are wonderful time-savers and appetite satisfiers. Soup may be served as an appetizer, to stimulate the appetite, or it may be served as the main dish of the meal. If the soup to be served is a hot soup, it must be served piping hot. If it is to be a cold soup, it must be served icy cold.

  2. There are two main types of soups: Soups made with stock and soups made with milk or cream. Clear soups are made with a stock, with vegetables or meats added. Examples- Chicken Noodle, Minestrone, Vegetable Cream soups are started with a basic white sauce (ROUX). Add other foods such as mashed or strained vegetables, fish or meat. • Roux--Melted fat blended with flour and cream/milk then cooked until bubbly. • Some examples- Broccoli cheese, Baked Potato… • Bisques are cream soups made with thin white sauce, with fish added or vegetable stock. • Some examples- Lobster Bisque, Tomato Bisque • Chowders are cream soups with pieces of different vegetables, or of fish and potatoes and various seasonings. • Some examples- Clam Chowder, Chicken and Corn Chowder

  3. Market forms of soups: • Canned soups • Dried soups • Frozen soups • Concentrated soups

  4. Food Value Clear soupsare made from stock and have little food value. They are water -- flavored with meat extracts and seasonings. These soups are served at the beginning of the meal to stimulate the appetite. Cream soupscontain all of the food nutrients: Proteins and vitamins from the milk. Minerals and vitamins from the vegetables. Carbohydrates from the thickening agent. Fat from the fat used in the white sauce. These are practically all of the body’s requirements in one dish. They fill you up and could be served as a main meal. The food value of soup is also increased by the crackers and bread served with it.


  6. SOUP ETIQUETTE • Soup plates are used for dinner soup. • Soup bowls and cups are used for luncheon soups. • Set soup dishes on a plate slightly larger than the soup dish. • A soup spoon is smaller that a tablespoon and larger that a teaspoon. • In using a soup spoon, dip the spoon away from you. Take the soup silently with the lips from the side of the spoon and not the tip. • Do not leave spoon in soup dish. When not using it, place on the plate. • When soup is served in a cup it is customary to take a few spoonfuls and then set the spoon on the plate, and drink the remainder of the soup from the cup. • It is permissible to put two or three pieces of crackers or toast on top of soup. NEVER crumble crackers or toast in your soup and then stir it.

  7. GARNISHES FOR SOUPS • Croutons - both as a garnish and accompaniment. • Grated cheese - sprinkle over top of soup. • Bits of crisp bacon - sprinkle over top of soup. • Crackers—served on the side 5. Pop corn - float on top of soup. • Parsley, chives, or watercress - cut very finely and sprinkle over top of soup. • SourCream—for heartier soups