Grade 11, term 3. Soup. Definition Flavoured liquid food Derived from meat, poultry, fish or vegetables Served hot or cold.

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Presentation transcript:

Grade 11, term 3. Soup

Definition Flavoured liquid food Derived from meat, poultry, fish or vegetables Served hot or cold

Nutritional Value Where does soup fall into on the food pyramid?

Classification Clear SoupThick SoupSpeciality Soup Clear Un-thickened Broth or stock Opaque Thickened Roux or pureeing to thicken Unusual ingredients Distinctive method

Thin soups - clear Bouillon or BrothConsommé

Thick soups PureeCreamVegetable

Speciality soups BisqueChowderTraditional / National Lobster or crabThick meat and vegetable soup Bread soup

Purchasing Ingredients Fresh Lean meat Brightly coloured vegetables Option of pre-mixes Legumes should be soaked

Convenience soups Dehydrated powders Canned soup Vacuum packed

Techniques to improve appearance Clarification Straining Liquidising

Finishing touches Garnishes Toppings Accompaniments

Uses and portion sizes First course:200 – 250ml Main course:300 – 350ml Dessert:200ml (cold fruit soups)

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