Chapter 9: Soups Flashcards
Soups based on thickened broth or stock
Clear soups
Thickened by addicting a thickener agent
Thick soups
2 classifications of soups
Clear soups
Thick soups
3 types of clear soups
Broth and Bouillon
Vegetable soup
Consommé soup
5 types of thick soup
Cream Soup Purée Bisques Chowder Potage
Simple, clear soups without solid ingredients
Broth and Bouillon
Clear, seasoned stock or broth with the addition of one or more vegetables
Vegetable soup
Rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent
Consommé soup
Thickened with roux; beurre manie, or other thickeners
Cream soups
Thickened by puréeing one or more of ingredients ; based on starchy ingredients
Purées
Thickened soups based from shellfish
Bisques
Heart soups made from shellfish, usually contains milk
Chowder
General term four soup
Potage
Vegetable soups for vegans must not contain any ______
Meat or other Animal product
What is the appetizer and main course portions for soups
A: 200-250ml
MC: 300-350ml
Soup garnishes may be divided into three groups:
- Garnish in the soup
- Toppings
- Accompaniments
Differentiate broth and stock
Broth
-simmer meat and vegetables = more flavor of meat
Stock
-simmer bones and vegetables = richer in gelatin
Literally means “completed” or “concentrated”; strong, concentrated stock
Consommé soup
Proteins that dissolve in cold water; collect the tiny particles that cloud a stock
Albumins
Mixture of ingredients to clarify a stock
Clearmeat
Simply diluted velouté or béchamel sauce
Cream soups
Cream soups were two groups in the past
Veloutés and creams
3 standard of quality
Thickness
Texture
Taste
