Soups Flashcards
Four types of soup
Clear-based on clear, unthinking, broth or stock
Cream-thick by adding a roux or preening an ingredient
National-distinguished by unusual ingredients or methods
Veggie-no meat and animal produvts
What’s a puree
Naturally thickened by preening one or more ingredients
Bisques
Thickend soups from shellfish finished with cream
Chowders
Hearty soups made from fish shellfish and veggie
Potage
Term-french for thick, hearty soup
Consomme
A rich flavorful, stock or broth that had been clarified to make it perfectly clear and transparent
Garnish
Garnish in the soup
Topping
Accompaniments
5 garnish
Partly
Basil
Cheese
Pesos
Bacon
What us roux
Equal parts flour and fat
How to incorporate liquid to roux
Slowly and warmed
3 ingredent chowder
Fish
Shellfish
Veggie
What is stock
Clear unthinking liquid made from bone veggies and seasoning
What’s broth
Made from meat, veggies, and seasoning
A miropoix
Onion , celery carrots
Sachet
Herbs and spices in a cheese cloth attached to pot hamdle
What veggie in banquet garni
Leeks, garlic, partly, bay leaf, thyme
What us the purpose of blanching bones
Get rid of impurity
Convenience base
Pre-made
Quicker to make soup
Less ppl to hire
What bone for what soup
Chicken stock - chicken
White/beff stock- beef or real bone
Fishstock - fishbone leftover filleting
