'Cold soups' presentation slideshows

Soups

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Soups, Stocks and Sauces

Soups, Stocks and Sauces. The Bones of Cooking. Liquids. Flavorful liquid Water, seasoned with herbs and spices Fruit juices Tomato juices. Broth vs. Stock. Broth is simmered in a flavored liquid for a long time Made with meat, poultry, fish or vegetables

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Chapter 2

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Soups

Soups. Chapter 9. Understanding Soups. Classification of Soups. Clear soups : all based on a clear, un-thickened broth or stock. Broth and bouillon Simple, clear soups without solid ingredients . Vegetable soup Clear, seasoned stock or broth with the addition of one or more vegetables.

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SOUPS

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Unit 256 Prepare & Cook Basic Soups

Unit 256 Prepare & Cook Basic Soups. Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu. The Place that soup has on a menu means that they are one of the dishes to be eaten by the customer.

292 views • 11 slides

Soups

Soups. Prepare & Cook Basic Soups. Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu. A soup can set the tone for a meal. It is important as they can influence the whole meal. Quality points of Soup.

181 views • 11 slides

Soups

Soups. 1 . Nutritional Value. Ingredients will determine Clearer soups have less nutrients. 2 . Care of Soups. Most keep 1-2 days Thick soups 3-4 days Most freeze Except: Milk based Potatoes Pasta. 3 . Milk Based Soups (cream soups). Cook only on low heat

331 views • 8 slides