Chapter 4 Flashcards
What is the definition of soup?
A liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients.
True or False: Soup is typically served cold.
False
What type of soup is known for its creamy texture and made from pureed vegetables?
Cream soup
What German word did Soup came from?
SOP
The Latin Word Suppa Means?
A piece of bread soaked in thick soap
why is soup sometimes an appetizer?
It stimulates appetite
What is the most common thickening agent used in soups?
Flour
When is Soup served when theres a Hors D’ Deuures? and when if theres Not?
Second if there is and First if theres Not
True or False: Gazpacho is a type of cold soup.
True
Broths, Consomme, and Vegetable Soup is a type of what soup?
Clear and Unthickened Soups
Cold Soup, Bisque and Chowder is a type of what soup?
Other Soups
What are the Thick Soup?
Cream soup and Puree soup
A Finished Dish Served Plain or Garnished and used as a base for Consonme and Other soups
Clear Soups
Flavorful liquid served as a finished dish
Broth
What type of soup is made using a pureed mixture of fruits or vegetables?
Bisque
A soup that is Rich, Concentrated and Thats been Clarified
Consomme Soup
A Soup that is not Necessarily Clarified
Vegetable Soup
Not Pureed and Strained making it chunky
Chowders
Crustacean stock from lobster or crayfish and a type of Cream soup
Bisques
Made By Simmering Starchy Vegetables and doesn’t need starch as it is Naturally Thick and Coarser than Cream soup
Puree
A Soup that is Finished with Cream or Milk
Cream Soup
Its a Mixture of Egg whites, Ground Meat and etc.
Clear Meat
what is used for Vegetarian Soups?
Vegetarian Stocks
Served Cooked or Uncooked then Chilled
Cold Soup
Can make the soup more attractive, Enhance flavor and appetite and improve color combination
Garnishing / Garnish
It is commonly named after their garnish like Julienne, etc.
Consomme
Its commonly garnished with Toasted, Silvered Almonds and Croutons
Cream soup
Garnished with Julienne Cuts or Poultry and etc.
Puree Soup
Enhances the Clear broth and the vegetables within it
Toppings
Essential to enhance the flavor of the soup by balance and contrast to the taste
Accompaniments
6-8 Ounces
10-12 Ounces
Soup as an Appetizer
Soup as a Main Course
Temperature of Cold Soup
5c / 41F
Temperature of Hot Soups
74c / 165 F
Must be Cool before Milk cream is added
Thick Soup
