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    Soups NOTES

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    Jireh

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    © All Rights Reserved
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    Soups NOTES

    Uploaded by

    Jireh
    6 views16 pages

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    6 views16 pages

    Soups NOTES

    Uploaded by

    Jireh

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 16

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    d, Nutrition & Health: Soups


    • Define the term ‘soup’. • State at least two
    Objectives ways soups can be included in meals. •
    Describe two reasons why soups are
    included in one’s diet.
    • Identify types of soups.
    • Classify soups according to its cooking
    technique. • Identify suitable garnishes and
    accompaniments for soups.

    What is a soup?
    •A well seasoned liquid often served at the start
    of a meal in order to stimulate the flow of
    digestive juices.
    How are soups
    included in
    one’s
    meals?
    As an appetizer.
    This is a (small)
    food item eaten
    before a main meal.

    As the main dish of


    a course.
    Why include soups in meals?

    To stimulate one’s appetite.

    To provide hot food in cold weather.


    To provide energy especially for convalescents
    ( persons recovering from illness).

    TYP
    ES of SOUPS
    Let’s look at some types of soups!
    The type of soup depends on the
    cooking
    technique.
    Broth is a liquid in which meat
    and vegetables are cooked and
    nutrients extracted by gentle
    simmering.
    nsommé or clear soups made from stock
    THIN SOUPS and clarified with egg white and shell to
    remove impurities.

    Co

    Bisque a shellfish soup,


    THICK SOUPS
    Cream soup: a soup
    typically lobster is used. that is not only
    puréed. It has cream or another dairy Thickeners used in
    product added to it. thick soups
    include:
    • Flour
    • Cornstarch
    • Heavy cream
    • Roux (a sauce made
    from flour,
    fat and milk.
    • Coconut cream

    Purée is a soup made of


    vegetables that have been
    passed through a sieve or
    blended. No cream is
    added.
    • These soups are
    often referred to as
    a mixed soup.
    • They are native to a particular
    country.
    • This soup forms the main part
    of a meal (i.e., main dish).
    • It can include potatoes,
    meat/poultry/fish, dumplings. •
    It is also called a bouillon.

    ONE-
    POT
    SOUP
    Qualities of a well-made soup
    • An attractive colour.
    • A distinctive tasty flavour. •
    Absence of greasiness • Free
    frum lumps in case of a
    smooth soup
    • No evidence of curdling in
    cream soups
    • Well seasoned and flavoured
    Example of a garnish
    Serve soups: cups, plates •with a suitable
    garnish •with an appropriate
    •while it is very hot •in accompaniment
    appropriate soups bowls,
    Garnishes for soups
    • grated cheese croutons
    (consommés) •whipped cream (for
    • chopped parsley • cream soups)
    chopped chives • •tiny pieces of meat
    Biscuits
    Garlic bread

    What’s an
    appropriate
    accompaniment
    for soups?

    Johnny cakes/bakes Breadsticks

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