Date post: | 17-Dec-2015 |
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CLEAR SOUP
- Are made from clear stock or broth.- Broth is made from simmered meat and vegetables in liquid.
THICK SOUP
- Are not clear and not transparent.- They include a thickening agent, such as roux; milk; cream; or a vegetable puree.
THICK SOUPCream Soup – creamy & made with vegetables that are sometimes pureed.
(Example: broccoli and carrot cream soup)
THICK SOUPPuree Soup –
the main ingredient is pureed for
thickness. They have a courser
texture than cream soup and the
texture can come from legumes.
(Example: tomato puree soup)
SPECIALTY SOUP
(This information does not go on the chart)
- They highlight a specific region or reflect the use of special ingredients or techniques.
SPECIALTY SOUPChowder – made with fish or seafood and vegetables.
(Example: seafood chowder with clams)
SPECIALTY SOUP
International Soup –
ingredients or recipes from
other cultures.
(Example: gazpacho is a cold
Spanish soup)
Guidelines for Garnishing Soup• Garnishes should be attractively arranged.• Veggies and meats should be cut into the same
shapes.• The flavor and texture should complement the
soup.• Cook vegetable or starches separately so they do
not cloud the soup.• Do not overcook garnishes. (cook separately to prevent)
– vegetables should not be mushy– meats & poultry should not fall apart– rice and pasta should hold their shape