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Unit 3 (Soups (Garnishes (Enhances look, Parsley and sour cream look nice,…

- - - - a type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment.
    - - soup made from a mixed variety of vegetables, typically carrots, celery, tomatoes, and beans.
    - - Soup is a primarily liquid food, generally served warm or hot, made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
    - - are soups, that are thickened through pureeing their main ingredients. Main ingredients for most pureed soups are pulses, vegetables or potatoes.
    - - Any soup with adding cream at the end. Finished product had a smooth texture and rich flavor.
  - - - Size and Type
        
        Main course 10-12oz
        
        Appetizer-6-8oz
      - Cup or Bowl
- - - - Hybrid of broth and stock
    - - Liquids with vegetables but no bones
- - - - Types of Agents
        
        Flour
        
        Corn Starch
        
        Arrowroot
        
        Instant Starches
        
        Bread Crumbs
        
        Vegetables Purees
  - - - Made form thickened brown stock and contains some tomato brown porduct
    - - Made from simmering tomato product with flavorings, seasonings, and stockor other liquid.
    - - Made by thickening milk with a white roux, seasonings and flavorings.(Cream or White Sauce)
    - - Made by thickening a light-colored stock with a light-colored roux.(Blond Sauce)
    - - Made from emulsified egg yolks, clarified butter, seasonings , and often lemon juice.
- - - - -Fish bones -Meat and Fish trimmings -Vegetables
  - - - Made from chicken, fish bones and vegetables
    - - Made form beef, veal , chicken or game
    - - Slowly cooking bones of lean fish or shellfish
    - - Vegetables, herbs, spices and water
    - - Stock that is reduced and concentreated