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are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
SOUPS
They are soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.
CLEAR SOUPS
simple clear soup without solid ingredients. They are similar to stock in technique and in cooking time.
Broth and bouillon
clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.
Vegetable soup
rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
Consommé
base is usually finished with a liaison of heavy cream egg yolk.
Velouté
Vegetable soup thickened with starch
VELOUTES
a Filipino dessert soup made with coconut milk, milk, fruits (such as banana, jackfruit, or sweet potato), and tapioca pearls. It can be served hot or cold.
GINATAAN
TRUE OR FALSE Clear soups are made from clear stock or broth.
TRUE
TRUE OR FALSE Clear soups may be served plain or with garnish.
TRUE
A good quality broth should be cloudy and thick.
FALSE
Broth and bouillon can be served as is.
TRUE
Stocks are usually consumed directly as soup.
FALSE
Consommé is a clarified soup that is clear and transparent.
TRUE
Thick soups have a light and watery consistency.
FALSE
Bisque is a thick soup made from shellfish like shrimp or lobster.
TRUE
