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  • Classifications of Soups

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    Allyssa Ashley de Leon
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    There are three basic categories of soups: clear soups which are unthickened broth or stock, thick soups which are opaque and thickened using a thickening agent like a roux or by pureeing ingredients, and cream soups which can curdle if not properly prepared to avoid the heat and acidity that causes curdling. Guidelines for preventing curdling in cream soups include thickening the stock or milk before combining, heating milk separately before adding, and not boiling soups after adding milk or cream. Standards of quality for cream soups include a thickness like heavy cream, a smooth texture without lumps, and a distinct flavor beyond the main ingredient.

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    classifications of soups.

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    There are three basic categories of soups: clear soups which are unthickened broth or stock, thick soups which are opaque and thickened using a thickening agent like a roux or by pureeing ingredients, and cream soups which can curdle if not properly prepared to avoid the heat and acidity that causes curdling. Guidelines for preventing curdling in cream soups include thickening the stock or milk before combining, heating milk separately before adding, and not boiling soups after adding milk or cream. Standards of quality for cream soups include a thickness like heavy cream, a smooth texture without lumps, and a distinct flavor beyond the main ingredient.

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    747 Ansichten3 Seiten

    Classifications of Soups

    Hochgeladen von

    Allyssa Ashley de Leon
    There are three basic categories of soups: clear soups which are unthickened broth or stock, thick soups which are opaque and thickened using a thickening agent like a roux or by pureeing ingredients, and cream soups which can curdle if not properly prepared to avoid the heat and acidity that causes curdling. Guidelines for preventing curdling in cream soups include thickening the stock or milk before combining, heating milk separately before adding, and not boiling soups after adding milk or cream. Standards of quality for cream soups include a thickness like heavy cream, a smooth texture without lumps, and a distinct flavor beyond the main ingredient.

    Copyright:

    © All Rights Reserved
    Als DOCX, PDF, TXT herunterladen oder online auf Scribd lesen
    Markieren Sie unangemessene Inhalte
    von 3

    CLASSIFICATIONS OF SOUPS

    Three Basic Categories


    1. Clear-----unthickened broth or stock served plain or garnished with a variety
    of vegetables and meats. Example: broth, vegetable, consomm.
    2. Thick-----thick soups are opaque rather than transparent. Thickening by
    adding a thickening agent such as a roux, or by pureeing one or more of
    their ingredients to provide a heavier consistency. Example: cream, purees,
    bisques, chowders, and potage.
    Curdling of Cream Soups

    Because cream soups contain milk or cream or both, curdling is a common


    problem. Heat of cooking and the acidity of many of the other soup ingredients are
    the causes of this curdling. To avoid curdling: roux and other starch thickeners
    stabilize milk and cream.
    Guidelines to prevent curdling:
    1. Do not combine milk and simmering soup stock without the presence of
    roux or other starch. Do one of the following:
    a. Thicken the stock before adding milk
    b. Thicken the milk before adding it to the soup
    2. Do not add cold milk or cream to simmering soup. Do one of the
    following:
    a. Heat the milk in a separate saucepan
    b. Temper the milk by gradually adding some other the hot soup to
    it. Then add it to the rest of the soup.
    c. Do not boil soups after milk or cream has been added.
    Standards of Quality for Cream Soups

    1. Thickness-----consistency of heavy cream. Not too thick.


    2. Texture-----smooth, no graininess or lumps
    3. Taste-----distinct flavor other the main ingredient. No starchy taste from
    uncooked roux.
    1. Specialty and National Soups-----native to particular countries or regions and unusual
    ingredients or methods. Example: turtle soup, gumbo, cold fruit soup, French onion,
    minestrone.
    2. Vegetarian and Low Fat Soups-----vegans must contain no meat or any other animal
    product and must be made with water or vegetable stocks. Lacto vegetarians accept
    soups containing butter, milk or cream.
    3. Ang pag-ibig, hindi parang cellphone
    Pag naluma, papalitan

    Ang pag-ibig, hindi parang damit


    Pag may bagong uso, papalitan
    4. Kung sabihin kong mahal kita
    Yan ay totoo sinta
    Huwag na wag kang magdududa
    Hindi kita binobola
    Panghabang buhay ang pag-ibig ko sa yo o sinta
    Kahit na ikay pumangit, hindi kita ipagpapalit
    Panghabang buhay ang pag-ibig ko sa yo o sinta
    Kahit na ikay makalbo, hindi ako magbabago
    Aham Aaham Aaaham Aaham..
    Ang pag-ibig, hindi parang pagkain
    Pag pinagsawaan, ipamimigay na lang
    Ang pag-ibig, hindi parang pusa
    Pag maingay, ililigaw nalang
    Kung sabihin kong mahal kita
    Yan ay totoo sinta
    Huwag na wag kang magdududa
    Hindi kita binobola
    Panghabang buhay ang pag-ibig ko sa yo o sinta
    Kahit na ikay tumaba, hindi ako mangangaliwa
    Panghabang buhay ang pag-ibig ko sa yo o sinta
    Kahit na magka-wrinkles ka, ikikiss pa rin kita
    Aham Aaham Aaaham Aaham..
    Love is patient
    Love is kind
    It does not envy
    It does not boast
    It is not proud
    It is not rude
    It is not self-seeking
    It is not easily angered
    It keeps no record of wrongs
    Love does not delight in evil
    But rejoices with the truth
    It always protects, always trusts, always hopes, and always perseveres.
    Panghabang buhay ang pag-ibig ko sa yo o sinta
    Kahit na tupakin ka, iintindihin kita
    Panghabang buhay ang pag-ibig ko sa yo o sinta
    Kahit na may kasalanan ka, iiyak ako pero papatawarin ka

    Aham Aaham Aaaham Aaham..


    Aham Aaham Aaaham Aaham..

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