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production

Site: mariagabriel.gnomio.com
Course: mariagabriel.gnomio.com
Book: production
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Date: Thursday, 31 October 2024, 1:21 PM

Table of contents

1. introduction to soups

Soup is a primarily liquid food, generally served warm or hot, but it can also be enjoyed cold. It is made by combining ingredients such as meat, vegetables, and stock, milk, or water. .The proces typically involves boiling these ingredients to extract flavours and create a broth.

2. Types of soups

Types of Soups

In traditional French cuisine, soups are classified into two main categories:

  1. Clear Soups: These include bouillon and consommé.
  2. Thick Soups: These are further divided based on the thickening agent used:
    • Purées: Thickened with starch, often from vegetables.
    • Bisques: Made from puréed shellfish or vegetables and thickened with cream.
    • Cream Soups: Thickened with béchamel sauce.
    • veoloutes:thickened with eggs,butter, and cream.