SOUPS
SOUPS:
Soups is solid food inform of liquid which has been increased flavour ,taste and containing trutrients extracted from the solid food such as meet,poultry,fish ,vegetable cereals,dairy product etc, it is easily digestable and palatable.
TYPES OF SOUP:
SOUP:
-THIN SOUP
-THICK SOUP
-SPECIALS AND NATIONAL SOUP
THIN SOUP:
-CONSOMME
-BROTH
THICK SOUP:
-PUREE
-VELOUTE
-CREAM
-CHOWDEN
-BISQUE CAUTI
THIN SOUP:
CONSOMME:
Consomme is the clear soup prepared from beef,chicken ,stock,garnished with the variety of ingredients,this can be served hot and chilled ,consomme takes it sname generally from the garnish ex.consomme julienne,ex. garnish with match stick size strips of the vegeatble boiled,such as carrot ,french,bean,cabbage,capcicum,onion etc.
BROTH:
Prepared a good stock of beef ,mutton or chicken and cooked with dicet met ,vegetable and rich or barely and served with solid ,broth are different compering to the order ordinnary soup and having the thickenning comsistence used with rice,barly,macrone etc. which are placed in when the cooking is strated along wih order ingredient ex. minsistone,mutton broth.
THICK SOUP:
-PURIE:
A soup thickened by its own ingredents or ingredents' cooked and pased through sieve,blended thickening agentsadd with stock /milk., to prevent from seperating but not used as thickening agent ,the consistency should be like thick cream,generally served with crouton's ex. puree de carrote ,puree d' epinard etc.
VELOUTE:
-Veloute is a type of thick soup made of rouz and white bone stock and finished with liaison ex. chicken veloute,fish,veloute etc.
-CREAM:
A cream soup consistency is generally made with white sauce cream is also added if necessary eg,creme de' asperge cre'mede' poulet etc.
-CHOWDER:
This is purely an american soup having similarity to stew made of meat ,fish and vegetable with milk,pork and seasoning ex. prok chowden,vegetables chowden,prawn chowden etc. cracking are generally added just before adding.
-BISQUE:
Bisque is athickened fish soup made generally from shell fish and dish stock cream is added to make it thicker,sometimes small and piece o fish served in it ec. bisque de homard,bisque de/angouste etc.
-CAULI:
This is a term used for thick soup made with puree of shell fish,sometimes this term is also used for liquid puree such as chicken or vegetables ex. cauli de crabe.,cauli de crevette rose etc.
NATIONAL SOUP:
National soup must be always written on the menu in their own language.
-st'germain-france
-soup[e a'l'ognon-france
-mini strone-italy
-mock turtle,thick/clear oxtail soup-england
-mullia tawny soup- india
-mutton broth-scotland
-chowden-america
-vichy ssoise-america
-gulya ssuppe-hungary
-gagpacho-spain
-tamako jhol-nepal
-gundruk ko jhol
vegetables soup -nepal
SOME QUEST ABOUT SOUP:
*How should be a soup?
-A soup should be distinct in flavour consistency,apperance,taste ,well garnished and accompanimetn.
*Foundation of soup?
-A good stock
*Thickenning agent of soup?
-Flour ,cornflour ,roux,beurre ,manie,egg,cream etc.
*Flavouring agents of soup?
-Mire poix,bolghet garni
*Serving of soup?
-Hot soup should always be servedhot ,in warm bowl and properly garnished ,cold soup should be served chilled.
*Quantity of soup?
-200-280 ML per person.
POITNS TO BE CONSIDERATION WHEN PREPARING AND SERVING SOUP:
-IST class clean clear and srong stock should be used
-If thick soup is to be served then the portion should be small and if then soup is to be served then the portion should be high.
-Garnishes used in soups should be small ,easily chewable,eatable,digestable,palatable and easy to pick up by the soup spoon.
-If there is a heavy entree, the soup should be thin or light .
-Soup should a slways moderately seasoned
-Always served cold soups chill.
-Little sugar should be added to kill the acidity of soup.
-Soya sauce +chilli vinegar should always be served with all chinese soup.
-Accompaniments of soup should be like a crisp.
BY SANTOSH GURU
-
Soups is solid food inform of liquid which has been increased flavour ,taste and containing trutrients extracted from the solid food such as meet,poultry,fish ,vegetable cereals,dairy product etc, it is easily digestable and palatable.
TYPES OF SOUP:
SOUP:
-THIN SOUP
-THICK SOUP
-SPECIALS AND NATIONAL SOUP
THIN SOUP:
-CONSOMME
-BROTH
THICK SOUP:
-PUREE
-VELOUTE
-CREAM
-CHOWDEN
-BISQUE CAUTI
THIN SOUP:
CONSOMME
Consomme is the clear soup prepared from beef,chicken ,stock,garnished with the variety of ingredients,this can be served hot and chilled ,consomme takes it sname generally from the garnish ex.consomme julienne,ex. garnish with match stick size strips of the vegeatble boiled,such as carrot ,french,bean,cabbage,capcicum,onion etc.
BROTH
Prepared a good stock of beef ,mutton or chicken and cooked with dicet met ,vegetable and rich or barely and served with solid ,broth are different compering to the order ordinnary soup and having the thickenning comsistence used with rice,barly,macrone etc. which are placed in when the cooking is strated along wih order ingredient ex. minsistone,mutton broth.
THICK SOUP:
-PURIE
A soup thickened by its own ingredents or ingredents' cooked and pased through sieve,blended thickening agents
VELOUTE
-Veloute is a type of thick soup made of rouz and white bone stock and finished with liaison ex. chicken veloute,fish,veloute etc.
-CREAM
A cream soup consistency is generally made with white sauce cream is also added if necessary eg,creme de' asperge cre'mede' poulet etc.
-CHOWDER:
This is purely an american soup having similarity to stew made of meat ,fish and vegetable with milk,pork and seasoning ex. prok chowden,vegetables chowden,prawn chowden etc. cracking are generally added just before adding.
-BISQUE:
Bisque is athickened fish soup made generally from shell fish and dish stock cream is added to make it thicker,sometimes small and piece o fish served in it ec. bisque de homard,bisque de/angouste etc.
-CAULI:
This is a term used for thick soup made with puree of shell fish,sometimes this term is also used for liquid puree such as chicken or vegetables ex. cauli de crabe.,cauli de crevette rose etc.
NATIONAL SOUP:
National soup must be always written on the menu in their own language.
-st'germain
-soup[e a'l'ognon
-mini strone
-mock turtle,thick/clear oxtail soup-england
-mullia tawny soup- india
-mutton broth-scotland
-chowden-america
-vichy ssoise
-gulya ssuppe
-gagpacho
-tamako jhol
-gundruk ko jhol
vegetables soup -nepal
SOME QUEST ABOUT SOUP:
*How should be a soup?
-A soup should be distinct in flavour consistency,apperance,taste ,well garnished and accompanimetn.
*Foundation of soup?
-A good stock
*Thickenning agent of soup?
-Flour ,cornflour ,roux,beurre ,manie,egg,cream etc.
*Flavouring agents of soup?
-Mire poix,bolghet garni
*Serving of soup?
-Hot soup should always be servedhot ,in warm bowl and properly garnished ,cold soup should be served chilled.
*Quantity of soup?
-200-280 ML per person.
POITNS TO BE CONSIDERATION WHEN PREPARING AND SERVING SOUP:
-IST class clean clear and srong stock should be used
-If thick soup is to be served then the portion should be small and if then soup is to be served then the portion should be high.
-Garnishes used in soups should be small ,easily chewable,eatable,digestable,palatable and easy to pick up by the soup spoon.
-If there is a heavy entree, the soup should be thin or light .
-Soup should a slways moderately seasoned
-Always served cold soups chill.
-Little sugar should be added to kill the acidity of soup.
-Soya sauce +chilli vinegar should always be served with all chinese soup.
-Accompaniments of soup should be like a crisp.
BY SANTOSH GURU
-
LINK REFER.SANTOSH
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