tle soups

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

soups

• classification of soups and their types:

1. clear soup (broth and bouillon, vegetable soup, consomme’)

2. thick soups (cream soups, purees, bisques, chowders, veloutes)

3. dessert soup (ginataan, osheriku, tonge sui)

4. fruit soup

5. cold soup

6. asian soup

They are soups based on a clear, unthicken broth or stock.

clear soup

They may be served plain or garnished with a variety of vegetables and meats.

clear soup

They are very similar to stocks, except that broths are based on meats rather than bones so they are richer and have a more defined flavor. — can be used as a liquid in preparing soups.

clear soup, broths

• are simple clear soup without solid ingredients. = —

• clear seasoned stock or broth with the addition of one or more vegetables, meat, or poultry. = —

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

• broth and bouillon

• vegetable soup

• consomme’

(clear soup)

are soups thickened with roux, beurre Manie, liaison or other thickening agents, plus milk, or cream.

cream soups (thick soup)

• vegetable soup thickened with starch = —

• are thickened soups made from shellfish. = —

• are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. = --

• soup thickened with egg, butter and cream. = —

• purees

• bisques

• chowders

• veloutes

• (thick soups)

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

• a Japanese asuki bean soup. = —

• a Chinese soup = —

• ginataas

• osheriku

• tonge sui

(dessert soup)

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

fruit soup

may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne.

fruit soup

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

cold soup

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

asian soup

• state the thickening agents for soup:

• state the 5 basic principle of preparing soups:

rice, flour, grain, corn starch

• 1st Principle. Starting with Cold Water

• 2nd Principle.Cutting vegetable to appropriate size for the type of stock.

• 3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish

• 4th Principle. Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.

• 5th Principle. Skimming.nKeep the stock clear.

(basic principles in preparing stocks)

• why cold water?

• the size of cut helps the?

• the fish stock only simmer for how long so that the cut should be julienne?

• a brown stock simmers for how long and so that the cut would be 1inch cubed?

• why should it be 1inch cubed?

1. Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of the flavor comes from these components. Using hot water would lessen the flavor and nutritive content of stoc

2. the maximum flavor to be extracted

3. A fish stock only simmer for a half hour (30 minutes) so the cut should be julienne (thin strips: ¼ inch thick 2-3 inches long)

4. A brown stock simmers for 4-6 hours and sometimes 24 hours, so the cut should be 1inch cubed so that stock will have time to extract the flavor and will not fall apart after a long cooking.

• all bones are washed, roasted, or blanched. roasted for — and blanched for —

• causes cloudiness through agitation of the ingredients. = —

• The — on top of stocks contains impurities. = —

1. brown sauce and white stock

2. boiling

3. scum