PPT-25 Soups

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. 5744157459574495745257376574565744557459574605745557376574635744957460574485737657447574415745857452574495744357376574415745457444 5744157459574495744157447574555737657443574485744557445574595744557390 57380573985739057392573925739157448574415745257 VIN BLANC Garlic cr57576me fra57582che shallot parsley spinach 1550 THAI CURRY Rice vermicelli coconut lemongrass chilies spinach basil 1595 LEEK POTATO CHOWDER Bacon cheddar cheese yukon gold potatoes 1650 LAGUNITAS IPA Andouille sausage bell pepp 5 BABY GREENS dried cherries feta toasted pi ne nuts honey balsamic vinaigrette 75 CAESAR SALAD grated parmigiano reggiano croutons asiago cheese crisp 7 STRAWBERRY PISTACHIO red onion parmi giano reggiano sherry vinaigrette 9 STARTERS FRESH SHUCKED SOUPS Our Famous Creamy Lobster Bisque or New England Clam Chowder, Cup 5.8 Bowl 9.4 Tomato Basil, Chili (Beef or Vegetable), Soup of the day Cup 4.8 Bowl 8.4 APPETIZERS FRIED CALAMARI Lightly b 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.. 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. 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. 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.. DINNER ENTREES SOUPS & SALADS* HOT & SOUR SOUP cup 2.95 bowl 5.95 EGG DROP SOUP cup 2.95 bowl 5.95 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. . 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. . 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).