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    Learning Objectives

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    JULIUS DAYO
    Soups are classified based on their stock and thickness. Clear soups are based on a clear, unthickened stock and may include vegetables or meat. Thick soups are thickened to provide a heavier consistency using methods like roux or pureeing vegetables. Basic principles for preparing soup include starting with cold water, cutting ingredients to appropriate sizes, selecting a protein base, and simmering and skimming the stock.

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    Learning Objectives

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    JULIUS DAYO
    377 views9 pages
    Soups are classified based on their stock and thickness. Clear soups are based on a clear, unthickened stock and may include vegetables or meat. Thick soups are thickened to provide a heavier consistency using methods like roux or pureeing vegetables. Basic principles for preparing soup include starting with cold water, cutting ingredients to appropriate sizes, selecting a protein base, and simmering and skimming the stock.

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    SOUPS

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    SOUPS

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    Soups are classified based on their stock and thickness. Clear soups are based on a clear, unthickened stock and may include vegetables or meat. Thick soups are thickened to provide a heavier consistency using methods like roux or pureeing vegetables. Basic principles for preparing soup include starting with cold water, cutting ingredients to appropriate sizes, selecting a protein base, and simmering and skimming the stock.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    377 views9 pages

    Learning Objectives

    Uploaded by

    JULIUS DAYO
    Soups are classified based on their stock and thickness. Clear soups are based on a clear, unthickened stock and may include vegetables or meat. Thick soups are thickened to provide a heavier consistency using methods like roux or pureeing vegetables. Basic principles for preparing soup include starting with cold water, cutting ingredients to appropriate sizes, selecting a protein base, and simmering and skimming the stock.

    Copyright:

    © All Rights Reserved
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    Download as pptx, pdf, or txt
    of 9

    .

    LEARNING OBJECTIVES:
    At the end of the lesson, the students are expected
    to:
    Define what is soup.
    Determine the classification of soup.
    Give importance to the basic principles
    of soup.
    • Soups – based on stock added with other ingredients for variety of
    flavor, consistency, appearance and aroma.
    • Classification of Soups
    • 1.Clear soups- are soups based on a clear, unthickened broth or
    stock. They may be served plain or garnished with a variety of
    vegetables and meat.
    • Broth and bouillon simple clear soup without solid ingredients.
    • Vegetable soup – clear seasoned stock or broth with the
    addition of one or more vegetable, meat or poultry.
    • Consommé- rich, flavorful stock or broth that has been clarified
    to make it perfectly clear and transparent.
    • 2.Thick soups- thickened to provide a heavier
    consistency.
    • Cream soup- thickened with roux, beurremanie, liaison
    or other thickening agents, plus milk, or cream.
    • Purees- vegetable soup thickened with starch.
    • Bisques- thickened soup made from shellfish.
    • Chowders- are hearty soups made from fish, shellfish
    or vegetables usually contain milk and potatoes.
    • Veloutes- thickened with egg butter and cream.
    • 3.Other types of soup
    • Dessert soup
    • Ginataan-
    • Osheriku- Japanese asuki bean soup.
    • Tonge sui- a Chinese soup.
    • Fruit soup- can be serve hot or cold.
    • Cold soup- variations on the traditional soup wherein the
    temperature when serve is kept at or below temperature.
    • Asian soup is a traditional soup which is a typical broth, clear
    soup, or starch thickened soup.
    • Other thickening agents for soup
    • Rice
    • Flour
    • Grain
    • Corn starh
    • Basic Principle of preparing soup
    • 1st Principle. Start with Cold Water
    • 2nd principle. Cut vegetables to appropriate size for
    the type of stock.
    • 3rd principle. Select your protein base: beef, chicken,
    pork and fish.
    • 4th principle. Simmer
    • 5th principle. Skim
    • 1. Are based on stocks added with other
    ingredients for variety of flavor, consistency,
    appearance and aroma.
    • 2. Are soups that are thickened to provide a
    heavier consistency.
    • 3. Are soups based on a clear, unthickened broth
    stock.
    • 4. Vegetable soup thickened with starch.
    • 5. Soup thickened with egg, butter and cream.
    •6. A Japanese asuki bean soup.
    •7. variations on the traditional soup wherein
    the temperature when serve is kept at or
    below temperature.
    •8. Are thickened soups made from shellfish.
    •9. A Chinese soup.
    •10. One strong and clear broth or stock.

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