Theory Of Food Chapter 3

THEORY OF FOOD

Chapter (3) fundamentals soup

WHAT IS SOUP?

Soup is something a liquid appear from bones, beef, chicken and vegetables.

·         Served for meal before the main menu after menu appetizers.

·         Contain from flavoring and from bone broth, fill out the meat or poultry and vegetables.

“If you prepare the good stock you produce the good soup” 

 The characteristic of good soup is:

·         Less oily soup and not thickener

·         Full contain  complete food pyramid

·         The colors appropriate to the ingredient used

The important of soup for the body is:

·         Meet the needs of our body

·         Usually served for sick people

·         The digestive system digest.

GARNISH OF SOUP

Garnishes’ in the soup	Meat, poultry, seafood, pasta and rice
TOPPINGS	Herbs, grated cheese, egg yolk, & sour cream.
ACCOMPANIMENTS	Crackers, cheese straws and wafers.

Cream soup	A soup have thickening agents, thickened and white roux, containing milk and cream.
puree	A food product that has been mashed and strained to a smooth pulp.
bisques	Using seafood as the main ingredients
chowder	Soup that has as body that look fond, chicken, or vegetables.
potage	Using full of the potato

• Thickness  consistency of heavy cream, texture smooth no grainers or lumps
• Taste district flavor.
•  Prepare consommé
•  Crouton

Soup categories

1. THIN SOUP

Thin soup is clear soup

Example: Bone soup (No add the thickening agents).

2. Tick soup

This very thickener soup sometimes this soup have a cream

Example: Mushroom soup (Have thickening agents)

3. Broth soup

Broth soup is clear soup from simmer meat and normally, broth soup have the content, such as meat accompanied with the soup.

4. Consommé soup

Consommé soup is Italian soup strong and flavorful soup.

5. Nationality soup

National soup means belong the country.

Example: Curry Laksa soup from the Malaysian country.