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Chapter 9
Soups
1
Chapter Objectives
1. Describe three basic categories of soups.
2. Identify standard appetizer and main course portion sizes for soups.
3. State the procedures for holding soups for service and for serving soups at the proper temperature.
4. Prepare clarified consommé.
5. Prepare vegetable soups and other clear soups. 6. Prepare cream soups.
7. Prepare purée soups.
8. Prepare bisques, chowders, specialty soups, and national soups.
2
A wide variety of ingredients, seasoning, and garnishes can be used for soups
You can use the worlds finest ingredients or use leftovers to make quality soup
Remember if you use leftovers, you have to follow strict sanitation principles
A soup’s quality is determined by its flavor, appearance and texture
3
Types of Soups
Clear soups
Broths and bouillons Vegetable soups
Consommé
Thick soups
Cream soups Purées
Bisques Chowders Potages
4
Classifications (cont’d)
Specialty and National Soups
Turtle Soup, Gumbo, Peanut, Cold fruit soups
Soups from Italy, France, Spain Yours is____?
Vegetarian and Lowfat soups
Good fresh vegetables, rich stocks Good
5
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