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Clear soups include
Broths made from meat, poultry, game, fish, or vegetables as well as consommes
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consommés
broths clarified with all impurities removed
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Thick soups include
cream soups and puree soups
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cream soups made from
vegetables cooked in a liquid that is thickened with a starch and pureed. cream is added for add richness and flavor
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Puree soups made from
starchy vegetables or legumes
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Garnishing
food added as a decoration and also foods that are not only a decoration but critical components of final product (noodles in chicken noodle soup)
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concasssee
peeled, seeded and diced tomato
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clearmeat is used to make what kind of soup
consommé
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clearmeat is a mixture of
egg whites, ground meat, poultry or fish, mirepoix, herbs, spices, acidic product (lemon juice, tomatoes, or wine)
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Raft
when impurities get trapped in clearmeat and are brought to the top as the mixture simmers
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veloute
a mother sauce made by thickening a white stock (fish, veal, chicken) with roux
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Bechamel
a mother sauce made by thickening milk with a white roux and adding seasoning
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cream sauce
sauce made by adding cream to a bechamel sauce
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Bisques
shellfish soups that are thickend with cooked rice
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Chowders
Hearty soups with chunks (usually potatoes, milk or cream) of the main ingredient and garnishes
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