TYPES OF SOUP

Question 1

1.Made from stock or broth.
2.Not thickened.
3.Stock or broth is made from simmering meat, vegetables and seasonings.
4.Consomme.

Answer 1

Clear

Question 2

1.Puree soup -thickened by puree of main ingredients course texture.
2.Cream soup -smooth and thick
-made thick with cream and/or puree,can have small pieces of an ingredient.

Answer 2

THICK -Includes a thickening agent (roux,cream)

Question 3

1.Bisques-made from shellfish/cream
2.Cold-cooked or uncooked; then chilled.
3.Chowder-fish, shellfish and veggies.
-usually has potatoes -thicker than a cream soup but not pureed.

Answer 3

Specialty

Question 4

Making Clear Soup

Answer 4

1.Start with Vegetables in bottom of pan and sweat.
2.De-glaze with stock or broth.
3Skim if necessary.
4.Season.
5.Cut any ingredients that will be left in soup to uniform size.
6.Time rice or pasta do it will finish cooking at the end of the simmering time.
7.Storing-cool,excess fat from top, refrigerate.

Question 5

Making Thick Soup,Puree

Answer 5

A.Puree
1.Sweat vegetables in fat.
2.Add stock/broth.
3.Add starchy vegetables.
4.simmer until vegetables are just cooked.
5.Puree.
6.Simmer again.
7.Adjust thickness.
8.Season.

Question 6

Making Thick Soup,Bisque Chowder

Answer 6

C.Bisques and Chowders
•Similar to the other preparations, depending on the ingredients.

D.Storing Thick Soups
1.Cool and refrigerate before adding milk or cream.
2.Heat (on low)only what will be served as the soup will thicken each time it is heated.