TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 9 - Wayne Gisslen

Chapter 9 - Soups. After reading this chapter, you should be able to: Describe three basic categories of soups, identify standard appetizer and main course portion sizes for soups, state the procedures for holding soups for service and for serving soups at the proper temperatures,. | Chapter 9 Soups Chapter Objectives 1. Describe three basic categories of soups. 2. Identify standard appetizer and main course portion sizes for soups. 3. State the procedures for holding soups for service and for serving soups at the proper temperature. 4. Prepare clarified consommé. 5. Prepare vegetable soups and other clear soups. 6. Prepare cream soups. 7. Prepare purée soups. 8. Prepare bisques, chowders, specialty soups, and national soups. A wide variety of ingredients, seasoning, and garnishes can be used for soups You can use the worlds finest ingredients or use leftovers to make quality soup Remember if you use leftovers, you have to follow strict sanitation principles A soup’s quality is determined by its flavor, appearance and texture Types of Soups Clear soups Broths and bouillons Vegetable soups Consommé Thick soups Cream soups Purées Bisques Chowders Potages Classifications (cont’d) Specialty and National Soups Turtle Soup, Gumbo, Peanut, Cold fruit .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Service of soups
• Clear soups
• Thick soups
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen