Food and Beverage – Lesson 24
Lesson—24
Soups
Soups are wholesome & nutritious liquid food made from meat, seafood, vegetable, cereals or poultry. It is the second course in the French classical menu, though it is the first course in many meals & acts as an appetizer.
Example of:
- Cold soup: gazpacho (Spain), avocado soup, cream of lettuce soup.
- International soup:
C Green turtle soup—England
C French onion soup—France
C Mulligatawny soup—India
C Camoro—brazil
C Geole—new Orleans
C Minestrone—Italy
C Manhattan clam chowder—American.
C Scotch broth—Scotland
- Color of different soup:
C Minestrone—orange red
C Tomato—deep red
C Bisque—orange
C Veloutes—off white
C Consommé—
Example of:
C Purees soup—tomato puree, pea soup
C Veloutes—chicken veloutes, celery veloutes
C Bisque—bisque homard, Cray fish
C Chowder—clam chowder, oyster chowder
Garnish of soup:
C Cereals—boiled rice with mulligatawny soup.
C Croutons—cream of tomato soup
C Cream—cream of mushroom
C Cheese—French onion soup
C Meats, poultry
C Seafood—chicken soup
C Pasta—minestrone soup
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