Podcast
Questions and Answers
What is soup primarily considered?
What is soup primarily considered?
- Primarily a liquid food (correct)
- A solid food
- A dessert
- A beverage
What are the main types of soup?
What are the main types of soup?
Clear or unthickened soups, thick soups, special soups
Clear soup is based on a thick broth.
Clear soup is based on a thick broth.
False (B)
What do broth and bouillon refer to?
What do broth and bouillon refer to?
What characterizes vegetable soup?
What characterizes vegetable soup?
What is consomme?
What is consomme?
What is unique about julienne soup?
What is unique about julienne soup?
Thick soups are opaque and may contain thickening agents.
Thick soups are opaque and may contain thickening agents.
What ingredients usually thicken cream soups?
What ingredients usually thicken cream soups?
What are purees in terms of soups?
What are purees in terms of soups?
What defines bisques?
What defines bisques?
What ingredients are commonly found in chowder?
What ingredients are commonly found in chowder?
What does the term potage refer to?
What does the term potage refer to?
What are specialty and national soups?
What are specialty and national soups?
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Study Notes
Soup Overview
- Soup is primarily a liquid food typically served warm, though it can be enjoyed cold.
Types of Soup
- Categorized into clear or unthickened soups, thick soups, and special soups.
Clear Soup
- Comprised of a clear, unthickened broth or stock.
Broth and Bouillon
- Both terms refer to simple, clear soups without solid ingredients.
Vegetable Soup
- A clear, seasoned stock or broth with vegetables, and possibly meat or poultry.
Consommé
- A richly flavored broth made from clarified fish, meat, poultry, or vegetable stock.
Julienne Soup
- A delicately flavored soup featuring shredded vegetables that are lightly browned in butter.
Thick Soup
- Opaque in appearance, thick soups are thickened with agents like roux.
Cream Soups
- Thickened soups made with roux or other agents, enriched with milk and cream.
Purées
- Naturally thickened soups created by pureeing one or more ingredients.
Bisques
- Thickened soups primarily made from shellfish, typically finished with cream.
Chowder
- Hearty soups containing shellfish and/or vegetables, often incorporating milk and potatoes.
Potage
- A general term associated with thick, hearty soups.
Specialty and National Soups
- A diverse category capturing soups that don't fit into standard classifications, including sharks fin soup and Tom Yum Goong.
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