click below
click below
Normal Size Small Size show me how
soups11
Question | Answer |
---|---|
what is a clear soup | clear broth or stock that has not been thickened |
what does a broth made of? | meat and veggies |
what are the quality standards for broths | clear, well seasoned, golden brown color, and served hot |
wht r veggie soups | cleaner distinct flavoring and very hearty |
componnets of consomme | ground meat, cut veggies,leeks,egg whites,an acid..lemon juice,aromatics |
wht are the type of thick soups | cream and purree |
wht does cream require | main ingredient.. brocalli, mushroomasimmered n veloute or bechamel sauce |
puree soups | cream soups but thickened. purreeing ingredients |
speciality soups | gumbo, bisque cold chilled soups |
consomme | Consommés are intensely flavored stocks or broths that have been clarified. |
Components of Consommé | Ground meat of the flavor intended Cut vegetables—finely chopped, julienne-cut, or ground with the meat, which add structure to the raft Leeks, which assist in clarification and add flavor Egg whites, which contain a high amount of albumen; cooked albu |