PPT-Soups

Soups can be the first course Soups can be a sweet last course Soups can be an entrée Importance amp popularity of Soups Popular in many cuisines An important part of a meal internationally. What is Stock?. A . flavorful liquid made by gently simmering bones and or vegetables.. 4 Essential Parts to Stock. Mirepoix. . – 2 parts onion, 1 part carrot, 1 part celery roughly chopped.. Aromatics – herbs and spices, thyme, parsley stems, bay leaf, cracked pepper corn – in a cheesecloth bag or not.. Salad- a combination of raw and/or cooked ingredients, usually served cold with a dressing.. Types of Salads. Protein salad: small pieces of meat or egg-chef’s salad. Pasta salad: cooked pasta, veggies, dressing, sometimes meat. 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. Culinary Sciences . Warm-up: . Come up with a list of 5-10 soups that you have heard of and/or sampled. . Objective: . IWBAT identify and define different types of soups. IWBAT classify a soup given a recipe or description. . 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.. September 28, 2015. Begin: Soups, Stocks, and Sauces. Elements of Stocks. “Good Eats” Video. Warm up. 17. HOSP CA1:5 & 6. What is a stock?. Stocks. , Sauces, and Soups. Stocks. The Essential Parts. 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.. Pen or Pencil. We are going to:. Talk about Soup. Market Orders for Soup & Salad. Discuss Individual Lab. Soup Notes – Chapter 43. Red: Thickening Methods (pg. 594-596). Orange: Soups (pg. 596-599). 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 stock/bouillon). VOLUME 8 NUMBER 11 NOVEMBER 2005 1415BOOK REVIEWSynaptic transmission makes historyThe War of the Soups and the SparksBy Elliot S ValensteinColumbia University Press 2005256 pp hardcover 2950ISBN