SOUP LESSON

Fruit soups are always served hot only.

Ginataan is a Filipino dessert soup made with coconut milk and fruits.

base is usually finished with a liaison of heavy cream egg yolk.

simple clear soup without solid ingredients. They are similar to stock in technique and in cooking time.

Vegetable soup thickened with starch

TRUE OR FALSE Clear soups are made from clear stock or broth.

A kind of cream soup based on crustaceans like shrimps and lobsters

clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.

A good quality broth should be cloudy and thick.

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.

TRUE OR FALSE Clear soups may be served plain or with garnish.

rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

Tong-Sui is a japanese soup

a Japanese sweet red bean soup made from azuki beans and sugar, often served with mochi (rice cake).

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.

Broth and bouillon can be served as is.

STOCK + ROUX

Consommé is a clarified soup that is clear and transparent.

Oshiruko is a chinese soup

Thick soups have a light and watery consistency.

Stocks are usually consumed directly as soup.

Bisque is a thick soup made from shellfish like shrimp or lobster.

are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.

FLOUR + FAT