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10-TLE-WEEK-3000000000000000000000000000000000000000.pptx
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- 2. contents 01 02 03 04 05 Define soup andclassify its types Identify ingredients and tools used in soup preparation Appreciate the cultural and nutritional significance of soups in meals
- 3. 01 SOUPS are based onstocks added with other ingredients for variety of flavor, consistency , appearance and aroma.
- 4. 01 SOUPS A well- preparedsoup always makes a memorable impression.
- 5. 01 SOUPS A well- preparedsoup always makes a memorable impression.
- 6. 01 CLASSIFICATIONS OF SOUPS CLEARSOUPS THICK SOUPS DESSERT SOUPS
- 7. 01 CLEAR SOUPS Theyare soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.
- 8. 01 CLEAR SOUPS Theyare very similar to stocks, EXCEPT that broths are based on meats rather than bones so they are richer and have a more defined flavor.
- 9. 01 CLEAR SOUPS Theyare very similar to stocks, EXCEPT that broths are based on meats rather than bones so they are richer and have a more defined flavor.
- 10. Simple clear soup, a flavorful liquid obtained fro the simmering of meats and or vegetables 01 CLEAR SOUPS BROTH / BOULLON
- 11. Flavorful stock orbroth that has been clarrified by raft to make it perfectly clear and transparent. 01 CLEAR SOUPS CONSOMME
- 12. Clear stock orbroth with the addition of one or more types of vegetables. 01 CLEAR SOUPS CLEAR VEGETABLE SOUP
- 13. 01 THICK SOUP are soupsthat are thickened using flour, constarch , cream vegetables and and other ingredients .
- 14. 01 THICK SOUP Cream soups-That is thickened with roux, beurre maine , liaison or others thickeners plus milk and cream.
- 15. 01 THICK SOUP PUREE- Soapthat is thickened by pureeing one or more of the vegetables in the soup .
- 16. 01 THICK SOUP CHOWDER- Soupmade with fish, shellfish and or vegetables. Usually contain milk or cream and potatoes.
- 17. 01 THICK SOUP BISQUE- isa smooth, creamy highly seasoned soup of french origin classically based on a strained broth of crustaceabs.
- 18. 03 COLD SOUPS Themain ingredients are fruits or vegetable and there are two categories of cold soups that need to be cooked and those that don’t.
- 19. COLD SOUPS GAZPACHO VICHYSSOISEWATERMELON SOUP A spanish style soup made from tomatoes and other vegetables and spices, served cold A soup made with potatoes, leeks cream and typically served chiled. it is a kind of cold soup that the ingredients are combined and blend it in a blender of food processor until it become smooth.
- 20. 04 INTERNATIONAL SOUP This soup hasspecific ingredients,special cooking methods from the origin of the country and then the soup is introduced to the outside world so that it became famous in the hotel or restaurant.
- 21. HUNGARIAN GOULASH- astew made of beef or veal and onions, and sometimes other vegetables, and seasoned with paprika. MINESTRONE SOUP- is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, soemtimes both. Common ingredients include beans, onions, celery, carrots, stocks,a nd tomatoes. It is originated in Italy
- 22. SOTO AYAM- isa yellow spicy chicken soup with lontong all compressed rice the cut into small cakes and add noodles it is originated from Indonesia and popular in Singapore. Tumeric is added as one of its ingredients to get yellow chicken broth.
- 23. 02 CHARACTERISTICS OR QUALITYOF THE GOODS SOUP Every good soup start with a good stock. Proper Consistency - without the right ingredients and preparation, a soup may have the wrong thickness and consistency.
- 24. 02 CHARACTERISTICS OR QUALITYOF THE GOODS SOUP Good Flavor Good Texture Ideal Ingredients
- 25. STOCK IS MADE BY SIMMERING BONES * BROTHIS MADE SIMMERING MEAT
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