SOUP COOKERY QUARTER 3 L2

Soup

these are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

3 classification of soup

1. Clear soup

2. thick soup

3. other types

clear soup

they are soups based on a clear, unthickened broth or stock.

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.

consomme'

rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

thick soup

they are soups that are thickened to provide a heavier consistency

cream soup

soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk.

puree

vegetable soup thickened with starch.

bisques

are thickened soups made from shellfish.

chowders

are hearty soups usually contain milk and potatoes.

veloute

soup thickened with egg, butter and cream.

dessert soup

-. Ginataan

- Osheriku

- Tong sui

ginataan

a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.

osheriku

a Japanese asuki bean soup

Tong sui

also known as Tim tong, a Chinese soup

fruit soup

can be served hot or cold depending on the recipe where dried fruit are used like raisins and prunes.

cold soup

variations on the traditional soup wherein the temperature when served is kept at or below temperature

asian soup

a traditional soup which is typical broth, clear soup, or starch-thickened soup.

clear soup

A. broth and bouillon

B. Vegetable soup

C. consomme'

thick soup

A. cream soup

B. Puree

c. Bisques

D. chowders

E. Veloute

other types

A. dessert soup

B. fruit soup

C. cold soup

D. Asian soup