Chapter 3: Fundamental Of Soup

 Also on 26 October 2017-Thursday, we learn about soups in chapter 3. Actually there are a lot of things that we does not know about soup and there are three types of soups which is clear soup,thick soup and specialty and national soup.

I have learn about ;
1. 3 categories of soup
2. Standard portion size for soups
3. 3 groups of soup garnishes
4. Preparing soups

The definition and serving soup portions
What is soup?
▶Flavorful liquid that derived from meat,poultry,fish or vegetables

~Standard portion sizes:
 - table D'hote
    - 200 ml to 250 ml
 - Ala Carte
    - 300ml to 350ml

~Temperature:
 - serve hot soup-hot:
    ▶In hot cup or bowls
 - serve cold soup-cold:
    ▶In chilled bowls or in larger bowl of crushed ice

Soup classification
1. Clear - unthickened broth or stock
   (Broth,Bouillon,Vegetables,Consommé)

Stocks required for clear soup
- Consommé (very strong,rich,flavorful stock)
- Vegetable soup (from clear vegetable stock)
- Broth (from a stock of simmering meat)

2. Thick
▶Cream soups (thickened with roux or thickening agent - milk/cream)
▶Purees (a food that has been mashed or strained)
▶Bisques (cream soup made from shellfish)
▶Chowders (soup made from fish,shellfish,vegetables - milk or potatoes)
▶Potage (thick and hearty soup, thick soup from vegetables)

*Cream Soup judged on:
   -thickness
   -texture
   -taste

3. Specialty & national
     -soups that don't fit well into two main categories
     -national soups (native to particular countries and regions)
     -specialty soup (distinguish by unusual ingredients or method)

Preparing consommé:

Garnishes of soup

• In soup - meat,poultry,seafood,pasta,rice
• Toppings - herbs,grated cheese,egg yolks,sour cream
• Accompaniments - crackers,cheese straws,wafers