soup

1. Soup, Stock and Sauces
(principles of food preparation)
Group 2 btle he2a

2. soup

3. •Soup – is a food that is made by
combining ingredients such as meat and
vegetables in stock or hot/boiling water until
the flavors is extracted, forming a broth.

4. SOUP – a liquid food
especially with a meat, fish, or
vegetable stock as a based and
often containing pieces of solid
food.

5. Classification of Soup
• CLEAR SOUP
is simply clear
broth.

6. Classification of Soup
• THICK SOUP are soups that
are thickened using flour, cornstarch, cream,
vegetables and other ingredients.

7. The French Classification of CLEAR SOUP
Are:
BOUILLON & CONSOMME

8. •BOUILLON-a broth made by
stewing meat, fish, or vegetables in water.

9. •CONSOMMÉ - is a type of clear soup
made from richly flavored stock,
has been clarified, a process that uses egg
whites to remove fat and sediment.

10. Thick soup are classified depending upon the type
of thickening agent used
PURÉES – are vegetable soup thickened with
starch.
BISQUE- are made from PURÉE shellfish
thickened with cream.
CHOWDER - seafood based American soup
thickened with potatoes.

11. VELOUTÉS – are thickened with eggs,
butter, and cream. Other ingredient
commonly used to thicken soup and broths
include rice, flour, and grain.
CREAM - are thickened with eggs, butter,
and cream. Other ingredient commonly
to thicken soup and broths include
rice, flour, grain and Béchamel
sauce.

12. Classification of Soup
NATIONAL SOUPS has specific
ingredients, special cooking methods from the
origin of the country, and then the soup is
introduced to the outside world.

13. AVGOLEMONO- AGREEK CHICKEN
SOUPWITH LEMONAND EGG. Made
with egg yolk and lemon juice mixed
with broth, heated until they thicken.
NATIONAL SOUPS

14. COCK-A-LEEKIE- LEEK AND
POTATO SOUP MADEWITH
CHICKEN STOCK,FROM
SCOTLAND. Consisting of leeks
and peppered chicken stock, often
thickened with rice, or sometimes
barley.
NATIONAL SOUPS

15. GOULASH- A HUNGARIAN SOUP
OF BEEF, PAPRIKA AND ONION.
Soup of meat and vegetables
usually seasoned with paprika and
other spices.
MINESTRONE – AN ITALIAN
VEGETABLESOUP. Often with the
addition of pasta or rice,
sometimes both.
NATIONAL SOUPS

16. MULLIGATAWNY SOUP - AN ANGLO-
INDIAN CURRIED SOUP.
This fragrant IndianMulligatawny
Soup is spiced with curry and made
from creamy red lentils, carrots, apples, and
coconut milk.
NATIONAL
SOUPS

17. Vichyssoise is a thick soup made
of boiled and puréed leeks, onions,
potatoes, cream, and chicken
stock. It is traditionally served cold
but it can be eaten hot.
NATIONAL SOUPS

18. Turtle soup is a soup or stew
made from the meat of turtles.
NATIONAL SOUPS

19. NATIONAL SOUPS
GAZPACHO - COLD SPANISH SOUP
MADE FROM UNCOOKED
CUCUMBER,TOMATOES, ONIONS,
GREEN PEPPER AND
FLAVOURED WITH GARLIC.

20. NATIONAL SOUPS
SOUPE A L’OIGNON French onion
soup is a type of soup usually based on
meat stock and onions, and often
served with a larger piece of bread
covered with cheese floating on top.

21. SPECIAL SOUPS are those that are
made with unusual ingredients and
are prepared by a distinctive
method.
Classification of Soup

22. BIRDS NEST - A CHINESE SOUP
ACTUALLY MADE FROMTHEWHITE
OR BLACK NESTS OF A SMALL ASIAN
BIRD.
SPECIAL SOUPS

23. SPECIAL SOUPS
BOUILLABAISSE- A FRENCH
SEAFOOD STEW MADE OF FISH,
SHELLFISH, ONIONS,TOMATOES,
WHITE WINE, OLIVE OIL, GARLIC,
SAFFRON AND HERBS.

24. SPECIAL SOUPS
Egg drop soup is a Chinese soup of
wispy beaten eggs in boiled chicken
broth. Condiments such as black or
white pepper,

25. SPECIAL SOUPS
BRUNSWICK STEW - A HEARTY
SQUIRREL MEAT AND ONION STEW
ORIGINATING IN BRUNSWICK
COUNTY,VIRGINIA, USA.

26. SPECIAL SOUPS
CIOPPINO - A RICH ITALIAN
SEAFOOD STEW MADEWITH
TOMATOES AND AVARIETY OF FISH
AND SHELLFISH, USUALLY HIGHLY-
SPICED.

27. SPECIAL SOUPS
MENUDO- In Mexican cuisine, Menudo,
also known as pancita or mole de panza, is
a traditional Mexican soup, made with
cow's stomach in broth with a red chili
pepper base. It shares a name with a stew
from the Philippines made with pork and
pork liver.

28. SPECIAL SOUPS
Posole- traditional
Mexican stew that's made
with hominy and meat (either
pork or chicken) and its commonly
garnished with cabbage, chili
peppers, radishes, avocado,and
limes.

29. SPECIAL SOUPS
BOUROU-BOUROU– A VEGETABLE &
PASTA SOUP FROM THE ISLAND OF EASTER
ISLAND, GREECE.

30. SPECIAL SOUPS
FAKI SOUPA - A GREEK LENTIL
SOUP, WITH CARROTS, OLIVE OIL,
HERBS AND POSSIBLYTOMATO
SAUCE ORVINEGAR.

31. SPECIAL SOUPS
WATERZOOI - A BELGIAN FISH
SOUP.
The second part of the name derives
from the Middle Dutch terms "sode",
"zode" and "soot", words referring to
the act of boiling or the ingredients
being boiled.

32. SPECIAL SOUPS
ŻUREK - A POLISH
WHEAT SOUP WITH
SAUSAGES OFTEN
SERVED IN A BOWL MADE
OF BREAD.

33. Fruit soup is a soup prepared using
fruit as a primary ingredient, and
be served warm or cold depending
on the recipe.
Classification of Soup

34. FRUIT SOUPS
 ARE SERVED HOT OR COLD. SOME LIKE
NORWEGIAN “FRUKT SUPPE” MAY BE SERVED
HOT AND RELY ON DRIED FRUIT SUCH AS RAISINS
AND PRUNES AND SO COULD BE MADE IN ANY
SEASON.

35.  MAY INCLUDE MILK, SWEET OR
SAVOURY DUMPLINGS, SPICES,
OR ALCOHOLIC BEVERAGES
LIKE BRANDY OR CHAMPAGNE.
FRUIT SOUPS
MILK
With wine.

36.  COLD FRUIT SOUPS ARE MOST
COMMON IN SCANDINAVIAN,
BALTIC AND EASTERN EUROPEAN
CUISINES WHILE HOT FRUIT SOUPS
WITH MEAT APPEAR IN MIDDLE
EASTERN, CENTRAL ASIAN AND
CHINESE CUISINES.
FRUIT SOUPS

37.  WINTER MELON SOUP IS A
CHINESE SOUP, USUALLY WITH
A CHICKEN STOCK BASE. OFTEN
INCLUDING OTHER
VEGETABLES AND
MUSHROOMS.
FRUIT SOUPS

38. DESSERT SOUPS
is simply an appropriate end to a
meal or a great option for late
night snack.
Classification of Soup

39. DESSERT SOUPS
 GINATAAN, FILIPINO SOUP MADE
FROM COCONUT MILK, MILK,
FRUITS ANDTAPIOCA PEARLS,
SERVED HOT OR COLD.

40. DESSERT SOUPS
 OSHIRUKO, A JAPANESE AZUKI
BEAN SOUP.

41. DESSERT SOUPS
 TONG SUI, A COLLECTIVE TERM
FOR CHINESE SWEET SOUPS.

42. DESSERT SOUPS
 CHILLED BLUEBERRY SOUP
.
 CHOCOLATE SOUP

43. • SOUP MUST BE SERVED PIPING HOT
IN SOUP BOWLS,SOUP PLATES OR
IN CONSOMME CUPSWITH AN
UNDERLINER.
• DESSERT SPOON IS PLACED FOR
CLEAR SOUP AND SOUP SPOON IS
PLACED FORTHICK SOUPS.
SERVICE OF SOUP