PPT-Soups

CLEAR SOUP Are made from clear stock or broth Broth is made from simmered meat and vegetables in liquid CLEAR SOUP Consommé Example Chicken Consommé THICK SOUP Are not clear and not transparent. Pepper BBQ Sauce Hominy Pickled Vegetables Cotija Cheese ROTISSERIE CHICKEN FLAT BREAD 8 with Basil Pesto Roasted Chiles Pepper Jack Cheese Tomatoes GRILLED FISH TACOS 10 Served on Corn Tortillas with Guacamole Corn Pico Remoulade Salsa Verde THE 849 FRESH SPINACH SALAD Garden fresh spinach with peppered bacon fr esh mushrooms tomato hardcooked egg red onion Swiss cheese croutons and special malt dressing 849 SHRIMP VINEGARETTE SPINACH SALAD Five plump gulf shrimp atop fresh spinach with bac 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 brPage 1br ANDLE CAFE Thanksgiving Menu 014 Soups Appetizers Salads Entr es Desserts Prix Fixe 95 Prawn large shrimp dipped in a specially made batter and deep fried Vegetable Samosa 2 Pieces 295 Crisp patties stuffed with delicously cooked potatoes or garbanzos beans with spices and herbs Nonveg Samosa 2 Pieces 395 Crisp patties stuffed wi brPage 1br SOUPS SNACKS APPS KHI57527V57347HDWXUHG573476RXS SALADS HQWUpH57347VLH5735957347WRSSHG57347ZLWK CHEFS DINNER FEATURES CG CLASSICS PIZZA PIES BURGERS SAND 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 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. 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!. DINNER ENTREES SOUPS & SALADS* HOT & SOUR SOUP cup 2.95 bowl 5.95 EGG DROP SOUP cup 2.95 bowl 5.95 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. 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..