TOPIC: SOUP

Give example of clear soup

• Consomme

• Puree

• Chowders

• Bisques

What the basic ingredients of Consomme?

• Lean ground meat

• Egg yolk

• Mirepoix

• Tomato puree

What the standard portion size of soup for appetizer

• 100 to 150 ml

• 300 to 350 ml

• 200 to 250 ml

• 400 to 450 ml

What the difference between broth and stock?

Define the word Consomme

Select the guidelines to prevent curdling in Cream Soups

• Do not combine milk and simmering soup stock without the presence of roux.

• Do not heat the milk in separate pan

• Do not add cold milk or cream to simmering soup.

• Do not boil soups after milk or cream added.

Select the standards of quality for Cream Soups

• Taste

• Texture

• Consistency

• Thickness

What is a Puree Soups?

What is a Chowders?

• Made by simmering dried or fresh vegetables, especially high starch vegetables,in stock or water,then puréeing the soup.

• Chunky, hearty soups so full of good things they sometimes are more like stews than soups.

• Cream soup made with shellfish

• Soups are made from a clear stock or broth, not necessarily clarified.

Select the example of Specialty and Nationality Soups?

• French Onion Soup Gratinee

• Gulyas

• Navy Bean Soup

• Mulligatawny Soup