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Types of soup: www.chefqtrainer.blogspot.com

Types of Soup Power Point

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Types of soup: www.chefqtrainer.blogspot.com

  1. 1. Types of Soup Delhindra/chefqtrainer.blogspot.com
  2. 2. Clear Soup Thick Soup Cold Soup Special Soup National Soup Classification Types of Soup Delhindra/chefqtrainer.blogspot.com
  3. 3. Clear Soup Delhindra/chefqtrainer.blogspot.com
  4. 4. Broth Bouillon Consommé Vegetable Soup Clear Soup Delhindra/chefqtrainer.blogspot.com
  5. 5. Clear Soup 1. Broth, Bouillon : Clear soup without solid ingredients 2. Vegetable : clear soup with vegetables 3. Consommé : rich, flavorful broth that has been clarified to make it perfectly clear Delhindra/chefqtrainer.blogspot.com
  6. 6.  Ingredients Raft :  Lean ground beef  Adds flavor and protein  Egg whites  Mostly albumin- aid in clarification  Mirepoix- helps form the raft, and adds flavor  Must be cut small  Acid- added to help coagulate the protein Clarification for consommé Delhindra/chefqtrainer.blogspot.com
  7. 7. How to make consommé Delhindra/chefqtrainer.blogspot.com
  8. 8. : Consommé Variation Nama dan Ingredients / Garnish 1. Consommé Royale - Dices savory egg custard 2. Consommé Julienne - Julienne of vegetables 3. Consommé Brunoises - Brunoises of vegetables 4. Consommé Celestine - Julienne of thin pan cake 5. Consommé Breton - Juliennes of celery, onion and leeks 6. Consommé Dubbary - Floweret’s of cauliflower 7. Consommé Florentine - Juliennes of blanched spinach 8. Consommé St. Germain - Fresh green peas 9. Consommé Cereals - Rice and barley 10. Consommé Madrilène - Flavored with tomato and celery, garnished with tomato flesh Delhindra/chefqtrainer.blogspot.com
  9. 9. Delhindra/chefqtrainer.blogspot.com Thick Soup
  10. 10. Cream Soup Puree Soup Bisque Chowder Soup Veloute Soup Thick Soup Delhindra/chefqtrainer.blogspot.com
  11. 11. Thick Soup Delhindra/chefqtrainer.blogspot.com Thick soups are classified depending upon the type of thickening agent used ...
  12. 12. Cream Soups Delhindra/chefqtrainer.blogspot.com  Thickened with roux, beurre manie, liaison, or other thickeners plus milk or cream  Named after the main ingredient in the soup.  Cream of ________.
  13. 13. Puree Soups Delhindra/chefqtrainer.blogspot.com Soup that are thickened by pureeing one or more of the ingredients in the soup
  14. 14. Bisque Delhindra/chefqtrainer.blogspot.com Thick soup made with shellfish. Lobster Bisque, Shrimp Bisque, Crab Bisque, Crayfish bisque
  15. 15. Chowder Delhindra/chefqtrainer.blogspot.com Soup made with fish, shellfish and or vegetables. Usually contain milk and potatoes
  16. 16. Veloute Soup Delhindra/chefqtrainer.blogspot.com The base of a velouté soup consists of velouté sauce, being of vegetable, poultry, game or fish, plus a puree of the main ingredient. Finish with liaison (mixture egg yolk and cream)
  17. 17. Delhindra/chefqtrainer.blogspot.com  Veloute Agnes Sorel (Chicken Veloute with mushrooms) : chicken veloute + julienne mushroom + julienne Chicken julienne beef ox tongue +liaison.  Veloute Bagration Maigre (Fish veloute flavored with mushrooms): fish Veloute + julienne of sole, quenelles of white fish + crayfish + liaison Valoute Soup and Ingredients
  18. 18. Delhindra/chefqtrainer.blogspot.com Cold Soup
  19. 19. Cold Soup Delhindra/chefqtrainer.blogspot.com Cold soups can be as simple as a chilled version of a cream soup or as a cold fruit soup blended with yogurt. They are divided here into two categories: those that require cooking and those that do not.
  20. 20. Delhindra/chefqtrainer.blogspot.com Cold Soup Variation  Gazpacho  Vichyssoise  Water Melon Gazpacho  Chilled Papaya Soup  Sweet potato Soup  Chilled Pear Soup
  21. 21. Delhindra/chefqtrainer.blogspot.com Specialty Soups
  22. 22. Specialty Soups Delhindra/chefqtrainer.blogspot.com Unusual ingredients or methods For Example  Turtle Soup  Gumbo  Peanut soup  Cold fruit soup  vichyssoise
  23. 23. Delhindra/chefqtrainer.blogspot.com National Soups
  24. 24.  Minestrone-tomato-based vegetable soup from Italy  Gumbo-Soup Amarika , Soup kental dan pedas dari Louisiana dibuat dengan bahan okra and filè (fee-LAY) powder / Gumbo Powder, rice,  Vichyssoise (vee-shee-SWAH),Cold Soup Perancis dibuat dengan bahan potato, leek dan cream.  Gazpacho- Soup Spanyol,Cold soup dengan bahan tomato, cucumber, onions, green peppers, garlic dan white bread.f  Borscht- Soup Rusia yang menggunakan buah beet.  Soto Ayam, Soup Indonesia mengunakan bumbu kuning dan ayam National Soups Delhindra/chefqtrainer.blogspot.com
  25. 25. Minestrone Italy Green Turtle Soup England French Onion Soup France Petite Marmite France Scotch Broth Scotland Mulligatawny India Gazpacho Spain Manhattan Clam Chowder America Camaro Brazil Laberkroedel Germany Paprika Hungary Borscht Polonais Poland Hotch Pot Flamanda Belgium Cock-a-Leekie Scotland Creole New Orleans Mock Turtule Soup U.S.A. Bouillabaisse a La Provençale France Chicken Broth England Delhindra/chefqtrainer.blogspot.com
  26. 26. Cooking soups Delhindra/chefqtrainer.blogspot.com  Cooked properly at a gentle boil, stirred occasionally  Cream soups should never be boiled-causes milk fat to break down making the soup too watery.  Scum or foam that rises to top should be removed.
  27. 27. Delhindra/chefqtrainer.blogspot.com

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