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SOUPS

SOUPS. KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Project web-page http://fb4you.leogems.org/ Leonardo da Vinci project 2010 – 2012 SREDNJA GOSTINSKA IN TURISTIČNA ŠOLA IZOLA - SLOVENIA. SOUPS. TODAY Soups are prepare d from various food items like:

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SOUPS

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  1. SOUPS KITCHEN AND RESTAURANT GUIDE FOR STARTERS F&B4YOU Project web-page http://fb4you.leogems.org/ Leonardo da Vinci project 2010 – 2012 SREDNJA GOSTINSKA IN TURISTIČNA ŠOLA IZOLA - SLOVENIA

  2. SOUPS TODAY • Soups are prepared from various food items like: meat, bones, vegetables, fruit, herbs and spices • preparation processes which can extract the best substances from the ingredients are used

  3. SOUPS Referring to the nutrition value we divide soups into two large groups • thin soups (low nutrition value) - usually served as a starter to a three course meal • thick soups(high nutrition value) - can be served as an independent meal

  4. SOUPS thin soup a starter to lunch thick soup a brunch or light dinner

  5. SOUPS 5 categories of soups 1 thin soups 2 thick soups 3 cold soups 4 convenience soups 5 national traditional soups

  6. SOUPS 1 - THIN SOUPS • Beef soup • Chicken soup • Fish soup • Venison soup • Bouillon (very thin beef or chicken soup) • Consommé (soup with double amount of meat)

  7. SOUPS 2 - THICK SOUPS • Cream soups– vegetable smooth soups also called potage • Ragout and meat soups- made of different kinds of meat, offal and vegetables • Vegetable soups– contain a mixture of various vegetables • Fermented soups - made of rice and barley or oats flakes, These soups are part of dietary food.

  8. SOUPS 3 - COLD SOUPS • Fruit soups are made of one or more kinds of fruit, mixed and prepared with white wine, milk or mineral water. • Milk soups are prepared from milk, cream and egg yolks, thickened with starch or rice

  9. SOUPS 4 – CONVENIENCE SOUPS thin, thick and instant • very practical butshould not be used too often • follow the preparation instructionswritten on the product • improve the taste by adding some fresh vegetables or meat

  10. SOUPS 5 – NATIONAL TRADITIONAL SOUPS Traditional soups and broths Our region is famous for two types of broth called JOTA and BOBIĆI. For both we have to cook smoked pork. For jota we use pickled cabbage, turnip, beans and potatoes, while for bobiči we use beans, corn and potatoes.

  11. SOUPS HOW TO SERVE • When serving soups we use soup tureens, soup plates and soup bowls • to preserve the best taste and flavour, hot soups have to be served very hot and cold soups should not be icy cold

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