LESSON TWO SUPSOP Flashcards
They are soups based on a clear, unthickened broth or stock.
clear soups
these are clear seasoned stock or broth with the addition of one or more vegetable, meat or poultry
veegtable soup
rich, falvourful stock or broth that has been clarified to make it perfectly clear and transparent (AKA NEUVILLETTE’S SPECIALTY FRFR)
Consomme
These are soups that are thickened to provide a heaver consistency
thick soups
these are soups thickened with roux, beurremanie, liaison or other thickening agents plus milk or cream
cream soups
vegetable soup thickened with starch
puree
these are thickened soups made from SHELLFISH
bisque
these are hearty soups made from fish, shellfish or vegetables ususally contain milk and potatoes
CHOWDERS
Soup thickened with egg, butter and cream
veloutes
This is a filipino soup made from coocnut milk, milk, fruit and tapioca pearl served hot or cold
ginataan
a japenese ASUKI BEAN SOUP
osheriku
this is a chinese soup
tonge sui
_ can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes
fruit soup
_ is variations on the traditional soup wherin the temperature when served is kept at or below temperature
cold soups
what are the four thickening agents of soup
rice
flour
grain
corn starch
Enumerate atleast 5 ingredients of soup
meat
salt
pepper
vegetables
eggs
what is the 1st principle of preparing soup
start with cold water
what is the 2nd principle of preparing soup
cutting vegetables to appropriate size for the type of stock
what is the 3rd principle of preparing soup
select your protein based, beef, chicken, pork and fish
what is the 4th principle of preparing soup
simmering
what is the 5th principle of preparing soup
skimming
what are the 5 principles of preparing soup?
Start with cold water
Cut the vegetables into appropriate size for the type of stock
Select your protein base
Simmering
Skimming
