Scribd Logo
Upload

Welcome to Scribd!

  • 94 views

    Glossary For Soup

    Uploaded by

    irneil H. Pepito
    This document provides definitions for common soup-related terms including types of soups like bisque and bouillabaisse as well as cooking techniques like simmering and blending. Key terms defined include accompaniment, bisque, blend, bouillabaisse, bouillon, broth, consistency, crouton, liaison, puree, simmer, skim, souffle, and egg.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Glossary For Soup

    Uploaded by

    irneil H. Pepito
    94 views2 pages
    This document provides definitions for common soup-related terms including types of soups like bisque and bouillabaisse as well as cooking techniques like simmering and blending. Key terms defined include accompaniment, bisque, blend, bouillabaisse, bouillon, broth, consistency, crouton, liaison, puree, simmer, skim, souffle, and egg.

    Original Title

    GLOSSARY FOR SOUP.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides definitions for common soup-related terms including types of soups like bisque and bouillabaisse as well as cooking techniques like simmering and blending. Key terms defined include accompaniment, bisque, blend, bouillabaisse, bouillon, broth, consistency, crouton, liaison, puree, simmer, skim, souffle, and egg.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    94 views2 pages

    Glossary For Soup

    Uploaded by

    irneil H. Pepito
    This document provides definitions for common soup-related terms including types of soups like bisque and bouillabaisse as well as cooking techniques like simmering and blending. Key terms defined include accompaniment, bisque, blend, bouillabaisse, bouillon, broth, consistency, crouton, liaison, puree, simmer, skim, souffle, and egg.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    GLOSSARY FOR SOUP

    ACCOMPANIMENT = something that is served with a dish, on the


    side.
    BISQUE = name given to French style seafood based
    soups, thought to have originated from bay of
    Biscay.
    BLEND = combining multiple ingredients.
    BOUILLABAISSE = name given to seafood soup from
    Mediterranean region of France.
    BOUILLON = beef or chicken stock that has not been
    clarified.
    BROTH = name given to a flavored thin edible liquid bay
    base ingredient.
    CONSISTENCY = thickness of a mixture or soup
    CROUTON = dried or fried seasoned bread used as garnish
    for some soup.
    LIAISON = a machine that is hand turned, used to puree
    solids.
    PUREE = food that is pulped by food processor, thick
    liquidized food.
    SIMMER = slow boiling
    SKIM = to remove from the top
    EGG = chicken egg, unless otherwise specified.
    SOUFFLE = a flavored starch thickened base aerated with whipped egg white then baked.

    You might also like