Insert product photo here

SOUPS
is a flavourful and nutritious liquid food served at the beginning of a meal
or a snack. 
Classification of Soups
 Clear Soups-Clear soups are thin like liquid; they never coat the back
of the spoon. 
 Broth
-A broth is a stock-based soup, which is not thickened.
 Consommé
-is a clear soup which is clarified with egg whites.
 Thick Soups-are soups that are thickened to provide a heavier
consistency.
 Puree
-Puree soups are thick soups made by cooking and then pureeing
vegetables or ingredients used in the soup. 
 Velouté
-which is thickened with a blond roux, passed and finished with a liaison.
They may be vegetable or chicken stock based.
Cream
-is a passed thick soup. It may be vegetable based or even meat based; but
most commonly vegetables are used to prepare cream soups.
Bisque
-It is a shellfish-based soup, which is passed and may be garnished with
dices of the seafood used. Traditionally it is thickened with rice and
finished with cream.
 a. Dessert soup
 Ginataan – a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
Osheriku – a Japanese asuki bean soup
 Tonge sui – a Chinese soup

 
 b. Fruit Soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins . Fruit soup may include milk, sweet or
savory dumplings, spices or alcoholic beverages like brandy and
champagne.
 
 
Cold Soups
-these soups are served cold but not chilled. Chilling would dull the
flavours and the soup would taste bland. 
Asian soup is a traditional soup which is typical broth, clear soup, or
starch thickened soup.
Variation of Sauces
 Hot Sauces – made just before they are to be used.
 Cold sauces – cooked ahead of time, then cooled, covered, and placed
in the refrigerator to chill.
 
 Starchgranules are separated in two ways:
Mixing the starch with fat roux
Mixing the starch with a cold liquid slurry
Fat
 Clarified butter. Using clarified butter results to finest sauces because
of its flavor.

 Margarine. Used as a substitute for butter because of its lower cost

 Animal fat. Chicken fat, beef drippings and lard.

. Vegetable oil and shortening. Can be used for roux, but it adds no flavor.