COOKERY NC2

TOPIC TITLE: THE SOUPS AND APPETIZERS

SPECIFIC OBJECTIVES:

At the end of the topic session, the students should be able to:

1. discuss what soup is,

2. enumerate and discuss the classification of soups,
3. explain what appetizer is,
4. enumerate and explain the tips on preparing appetizers, and
5. apply the necessary cooking methods for soups and appetizers.

Understanding Soups

Soup is a liquid food derived from fish, poultry, meat, or vegetables. Its popularity today is maybe due
to increased nutrition consciousness, to a desire for simpler or lighter meals, or an increased
appreciation of how appetizing and satisfying soups can be according to Gisslen. For formal dining
service, soup is normally offered after an appetizer.

Classification of soups. .
Soups can be classified into three as follows
o Clear or unthickened

o Thick

o Special

Clear or Unthickened Soups – Soups of this classification are all based on a clear, unthickened broth
or stock. This type can be served plain or garnished with a variety of vegetables and meats. Examples
of this are as follows:

o Broth and bouillon – are generally used to refer to simple,

clear soups without solid ingredients. Broth is a flavorful liquid
obtained from the simmering of meats and/or vegetables. It is
usually a byproduct of simmering meat or poultry.

o Vegetable soup – are made from a clear, seasoned stock or

broth with the addition of one or more vegetables and
sometimes, meat or poultry products and starches (pasta or
grains). Most vegetable soups are made from poultry or meat
stock or broth.

o Consommé – a rich, flavorful stock or broth that has been

clarified to make it perfectly clear and transparent.

Thick Soups – Soups that are opaque rather than transparent are of
this classification. To provide a heavier consistency, soups of this
type are thickened either by adding a thickening agent such as a
roux, or by pureeing one or more of their ingredients. Examples of
this are as follows:

o Cream soups – these are usually named after their major

ingredient, such as cream of chicken or cream of asparagus.

o Purees – these are soups that are naturally thickened by

pureeing one or more of their ingredients. They are not as
smooth and creamy as cream soups. Purees are normally
based on starchy ingredients.

The Soups and Appetizers *Property of STI

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 COOKERY NC2

o Bisques – these are thickened soups made from shellfish.

They are usually prepared like cream soups and are almost
always finished with cream.

o Chowders – these are hearty soups made from fish, shellfish

and/or vegetables. They usually contain milk and potatoes.

Specialty Soups - These are soups that do not fit well into the main
categories and those that are native to particular countries or regions.
Soups of this type can be distinguished by their unusual ingredients
or methods as the following:

o Turtle soup

o Cold fruit soup

o Gumbo

o Peanut soup

REFERENCES:
Gisslen, Wayne (2003). Professional Cooking, 5th Edition.
http://www.wisegeek.com/what-are-appetizers.htm

The Soups and Appetizers *Property of STI

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