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Hospitality > Soup *G11 > Flashcards

Soup *G11 Flashcards

1
Q

Soup definition

A

Flavoured liquid food derived from meat, poultry, fish and veg

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2
Q

Soup classifications *3

A

*thin, clear
*thick
*special

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3
Q

Bouillon/broth *4

A

*boil bones
*add mirepoix/garni
*simmer for 4-6hrs
*skim foam + strain with cheesecloth

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4
Q

Consommé *3

A

*stock base + meat trimming + mirepoix + bouquet garni
*clarify with egg white
*strain till completely clear

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5
Q

Types of garnish on consommé *2

A

*consommé royal- cube eggs of custard
*consommé cardine - cooked rice

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6
Q

Types of thin clear soup *2

A

*bouillon
*consommé

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7
Q

Types of thick soups *3

A

*puree
*cream soup
*veg soup

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8
Q

Purée *2

A

*boil veg with stock
*liquidise to make purée

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9
Q

Cream soup *2

A

*bechamel sauce veg purée
*milk and cream added

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10
Q

Veg soup *2

A

*one+ veg types boiled
*not strained - veg pieces

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11
Q

Types of special soups *3

A

*bisque
*chowder
*traditional

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12
Q

Bisque *2

A

*shellfish and fish stock
*thickened with roux and cream

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13
Q

Chowder *2

A

*thick and chunky with potato cubes and onions
*normally with seafood, thick stew

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14
Q

Traditional *3x2

A

*borscht - Russian beetroot
*mulligatawny - Indian curry
*bouillabaise - French seafood

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15
Q

Purchasing soup ingredients *5

A

*should be fresh
*meat must not have too much fat
*veg brightly coloured
*vacuum packed
*soak dried beans and lentils first

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16
Q

Purchasing convenience soups *3

A

*dehydrated powder
*canned
*vacuum-packed

17
Q

Soup as a first course

A

should not be too rich or filling
*200-250ml

18
Q

Soup as a main course

A

Thicker with more filling
300-350ml

19
Q

Garnish for consommé

A

Different veggie shapes

20
Q

Topping as deco *4

A

Cream
Herbs
Bacon
Croutons

21
Q

Accompaniments
Items served on the side
*5

A

*bread
*crackers
*bread sticks
*cheese straws
*melba toast

22
Q

Melba toast

A

Thin slices of toast

23
Q

To cook lightly in fat (not browning)

A

Sauté

24
Q

Purée vs liquidise *2

A

*puree - juiced/placed in sieve to obtain smooth pulp
*liquidise - turn solids into pulp using liquidiser

25
Q

Function of egg when clarifying consommé

A

Stick impurities > easier to remove

26
Q

Soup bonne femme *4

A

Leeks
Stock
Potatoes
Fried bread

27
Q

New England *3

A

Milk
Cream
Clams

28
Q

Lobster/crab bisque

A

Thickened soup made from pieces of lobster or crab

29
Q

Manhattan *3

A

Tomato
Herbs
Clams

30
Q

Cold soup portion size

A

200ml

31
Q

EXAMPLE of thick soup

A

Cream of asparagus
Throw in bisque and chowder if desperate

32
Q

Specialty soups other than traditional *2

A

Chowder
Lobster bisque

33
Q

ANOTHER EXAMPLE ofTraditional soup

A

Fresh onion soup

Hospitality (15 decks)

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