PPT-Soups Goal 11.05 Appetizer or main course

Lunch light or dinner hearty Cleanse and recondition the palate neutral flavor Canned or dried Begin with a stock Types of Soups 1 Clear Soups Made from clear stock or broth simmered meat and vegetables more flavorful that stockbouillon. brPage 1br Appetizer Mixed Leaves Salad With White Asparagus Blushed Tomatoes Parmesan Cheese Homemade Dressing Crispy Golden Shrimp Fritters With Tostones Cilantro Garlic Mayonnaise Insal Appetizer Entre Appetizer Dessert Entre Dessert Pumpkin Mushroom Soup seasoned croutons sour cream fresh chive Harvest Sausage and White Bean chicken apple sausage sweet potato tomato kale Smoked Pear Salad baby kale and mixed greens citrus confi brPage 1br DINNER MENU Appetizer BRUSCHETTA TO SHARE Starter INSALATA DI CASA or ZUPPA DEL GIORNO Entree GEMELLI POMODORO sliced chicken breast cavatappi pasta fresh plum tomatoes basil spin Those wonderful little foods served before the meal to stimulate our appetite . . Classification of Appetizers. Cocktails. Hors d’oeuvres. Canape. Relishes. Dips. Nibbles. Soups. Cocktails. Made from seafood, fruit or vegetables. Chapter Six. Part . Three - Soups. Soups are often served at the beginning of a meal and give the chef an opportunity to make a good first impression. Preparing soups helps you learn more about basic culinary techniques, seasonings, garnishing, and serving foods. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Objective. Differentiate between the two types of clear . soups.. Soups. Soup is popular in many different cuisines and is considered the . epitome. of comfort food. Soup categories include. clear. thick. Soups can be the first course. . Soups can be a sweet last course.. Soups can be an entrée.. Importance & popularity of Soups. Popular in many cuisines. An important part of a meal internationally.. Foods and Nutrition. What is soup?. Soup is basically a liquid with something to thicken it. . Soup variation comes from the proportion of one ingredient to the other and the creativity of the Chef!. Soup Unit. . Soups . are versatile foods that can range from flavorful broths to hearty chowders. Varieties are characterized by the finished appearance and consistency of the soup, and preparation and cooking methods used.. What is the intention of Soup when it is first being served of many dishes?. To whet the appetite, this excites the palate and the person eating it and prepares them from the rest of the courses without filling them up. . Culinary Academy. Stock Basics. French word for stock is FOND – meaning bottom, ground, or base.. A STOCK is the liquid that forms the foundation of sauces and soups.. Simmering various combinations of bones, vegetables, and herbs to extract their flavors creates this foundation.. Brief Classroom Guidance Lessons That REALLY Satisfy!. PRESENTED BY:. Betty White, . MEd.. , LPC-S, CSC. Past-President of TSCA. 746 CR 221. Stephenville, TX 76401. kidtools@academicplanet.com. www.kidtools.net. 123456nothereisastrategyforthecontrollertowinthegameandcanprovidethestrategyasanoutputifaskedoption-t0L0L1L2L3L4Goalxxxx0000xx1x0xFig1AnexampleofTimedGameAutomatonThegraphicaluser-interfacehasbeenaugm