TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 9 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Clear soups are all based on a clear, un-thickened broth or stock. Broth and bouillon Simple, clear soups without solid ingredients Vegetable soup: a clear, seasoned stock or broth with the addition of one or more vegetables. And, sometimes, meat or poultry products and starches. Consommé: a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent. Understanding Soups Classification of Soups Thick soups opaque soups thickened either by adding a thickening agent, such as a roux, or by puréeing one or more of their ingredients. Cream soups: thickened with roux, beurre manié, liaison, or other added thickening agents. Plus milk and/or cream Purées: naturally thickened by puréeing one or more of ingredients. Purées are normally based on starchy ingredients. Understanding Soups Classification of Soups Bisques: thickened soups made from shellfish and .

• Ẩm thực
• 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