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Soups

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  1. Soups

  2. CLEAR SOUP- Are made from clear stock or broth.- Broth is made from simmered meat and vegetables in liquid.

  3. CLEAR SOUPConsommé(Example: Chicken Consommé)

  4. THICK SOUP- Are not clear and not transparent. - They include a thickening agent, such as roux; milk; cream; or a vegetable puree.

  5. THICK SOUPCream Soup – creamy & made with vegetables that are sometimes pureed. (Example: broccoli and carrot cream soup)

  6. THICK SOUPPuree Soup – the main ingredient is pureed for thickness. They have a courser texture than cream soup and the texture can come from legumes.(Example: tomato puree soup)

  7. SPECIALTY SOUP (This information does not go on the chart) - They highlight a specific region or reflect the use of special ingredients or techniques.

  8. SPECIALTY SOUPBisque – made with shell fish & cream(Example: lobster bisque)

  9. SPECIALTY SOUPChowder – made with fish or seafood and vegetables. (Example: seafood chowder with clams)

  10. SPECIALTY SOUPCold Soup – either cooked or uncooked, but served cold.(Example: strawberry soup)

  11. SPECIALTY SOUPInternational Soup – ingredients or recipes from other cultures.(Example: gazpacho is a cold Spanish soup)

  12. Soup Accompaniments • Whole-grain wafers • Corn chips • Saltine or oyster crackers • Melba toast • Bread

  13. Guidelines for Garnishing Soup • Garnishes should be attractively arranged. • Veggies and meats should be cut into the same shapes. • The flavor and texture should complement the soup. • Cook vegetable or starches separately so they do not cloud the soup. • Do not overcook garnishes. (cook separately to prevent) • vegetables should not be mushy • meats & poultry should not fall apart • rice and pasta should hold their shape

  14. Storing Soup • Soup should be cooled and stored in tightly sealed containers.