Soups Flashcards
A dish which may be hot or cold that is made by combining various ingredients with a liquid.
Soup
_____ and _____ are the most common ingredients in making soups.
Meat and veggies
Soups are simmered for a long time in a liquid, until…
the flavors of the ingredients are extracted and have melded together
Classification of Soups
Enumerate;
• Thin or Clear Soup
• Thick Soup
• Specialty Soup
Classification of Soups
Define broth;
It is a rich flavorful stock.
Classification of Soups
_______ is made from stock, extra meat and seasoning.
Bouillon
Classification of Soups
Example of thin/clear soup
Consommé soup
Classification of Soups
Consommé is a perfect clear, thin soup. It is made by…
Clarifying a rich stock using added meat and flavoring ingredients.
True or False?
Soup can be serve only on breakfast.
False; soup can be serve anytime of the day
Soup is classified as…
Cold/hot
Examples of liquid used for making soup;
• plain water
• wine
• evaporated/pasteurized milk
Soup is a combination of…
Liquid and other ingredients like fish, veggies, meat and poultry
One-dish viand; example
• Sinigang
• Tinola
Classification of Soups
It has thicker consistency and fuller body than thin soup.
Thick soup
Classification of Soups
Thick soup is made with the addition of the thickening agents such as…
• starch
• cream
• vegetables puree
• butter
• liaison.
Classification of Soups
Examples of thick soup;
• corn soup
• mushroom soup
Classification of Soups
It is creamy and thick.
Thick soup
Classification of Soups
(Types of thick soup)
Enumerate;
• Pureé soup
• Cream soups
Classification of Soups
(Types of thick soup)
Purée soup is quite ____ and ____.
Heavy and thick
Classification of Soups
(Types of thick soup)
The main ingredients are vegetables that are ground in a blender until smooth.
Pureé soup
Classification of Soups
(Types of thick soup)
Cream Soups are thickened with ____ and finished with _____.
Roux and finishes with cream
Classification of Soups
(Types of thick soup)
Roux is a mixture of what?
Flour, butter and milk; cream soup
Classification of Soups
(Types of thick soup)
Examples of vegetables used for making pureé soup;
• potato
• carrots
• cauliflower
• broccoli
• monggo/lentil
Classification of Soups
(Types of thick soup)
_____ should not overpower the taste/flavor of cream soup.
Cream
Classification of Soups
(Types of thick soup)
Pureé soup is classified as?
Thick soup
Classification of Soups
(Types of thick soup)
It can be made with cooked vegetables until tender. They can then be pureed, if desired, so that they can be easily stirred into the soup.
Cream soup
Classification of Soups
(Specialty Soups)
- enumerate
• Bisques
• Chowder (England)
• Cold Soups
- cooked
- uncooked
Classification of Soups
(Specialty Soups)
Bisques (France) are thick, creamy soups made with the…
strained broth of seafood
Classification of Soups
(Specialty Soups)
____ are made by strained broth of seafood.
Bisques (France)
Classification of Soups
(Specialty Soups)
Aside from shellfish, bisques can also be made from a…
purée of vegetables or fruits
Classification of Soups
(Specialty Soups)
_______ is a thick, chunky and creamy soup, made from fish, shellfish, and vegetables.
Chowder (England)
Classification of Soups
(Specialty Soups)
The liquid ingredient added to Chowder is _____ or ____ and thickened with ____.
cream or milk; thickened with roux
Classification of Soups
(Specialty Soups)
Chowder in the Philippines is like a…
Sopas without macaroni
Classification of Soups
(Specialty Soups; Cold Soups)
- enumerate
• cooked cold soup
• uncooked cold soup
Classification of Soups
(Specialty Soups; Cold soups)
- prepared hot and served cold
Cooked Cold Soup
Classification of Soups
(Specialty soups; Cold Soups)
It uses cream to thicken and is often added after the soup is chilled.
Cooked cold soup
Classification of Soups
(Specialty Soups; Cold Soups)
- examples of cooked cold soups
• Cold cucumber soup
• ginataang bilo-bilo
• ginataang mais at sago
• champorado
Classification of Soups
(Speacialty; Cold soups)
It is made with chopped and pureed vegetables and/or fruits.
Uncooked cold soup
Classification of Soups
(Specialty; cold soups)
Yogurt or cream can be added to make these soups thicker and richer.
Uncooked cold soup
Classification of Soups
(Specialty; cold soups)
-_____ or ______ can be added to make these soups thicker and richer.
Yogurt or cream
Classification of Soups
Thickener used for cream soup is…
Roux
Classification of Soups
Roux is a mixture of 3 ingredients. What are those?
• flour
• butter
• milk
Characteristics of Soup
- enumerate
• nutritional value
• ingredients
• taste/flavor
• serve at right temperature
