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STOCKS AND SOUPS

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					                      SOUPS

  KITCHEN AND RESTAURANT GUIDE FOR STARTERS
                   F&B4YOU
                     Project web-page
               http://fb4you.leogems.org/

           Leonardo da Vinci project 2010 – 2012
SREDNJA GOSTINSKA IN TURISTIČNA ŠOLA IZOLA - SLOVENIA
SOUPS
        TODAY
         Soups are prepared from
          various food items like:
          meat, bones, vegetables,
          fruit, herbs and spices
         preparation processes
          which can extract the best
          substances from the
          ingredients are used
SOUPS
Referring to the nutrition value we divide soups into
                   two large groups

 thin soups (low nutrition value)
- usually served as a starter to a three course meal

 thick soups (high nutrition value)
- can be served as an independent meal
SOUPS
thin soup            thick soup
a starter to lunch   a brunch or light dinner
SOUPS
            5 categories of soups
   1 thin soups    2 thick soups   3 cold soups




 4 convenience soups    5 national traditional soups
SOUPS
                      1 - THIN SOUPS

 Beef soup
 Chicken soup
 Fish soup
 Venison soup
 Bouillon (very thin beef or chicken soup)
 Consommé (soup with double amount of meat)
SOUPS
                     2 - THICK SOUPS

 Cream soups – vegetable smooth soups also called potage
 Ragout and meat soups - made of different kinds of meat,
  offal and vegetables


 Vegetable soups – contain a mixture of various vegetables
 Fermented soups - made of rice and barley or oats flakes,
  These soups are part of dietary food.
SOUPS
                      3 - COLD SOUPS

 Fruit soups are made of one or more kinds of fruit, mixed
  and prepared with white wine, milk or mineral water.




 Milk soups are prepared from milk, cream and egg yolks,
  thickened with starch or rice
SOUPS
                  4 – CONVENIENCE
                        SOUPS

                  thin, thick and instant




 very practical but should not be used too often
 follow the preparation instructions written on the product
 improve the taste by adding some fresh vegetables or meat
SOUPS
                   5 – NATIONAL
                TRADITIONAL SOUPS




               Traditional soups and broths
Our region is famous for two types of broth called JOTA and
 BOBIĆI. For both we have to cook smoked pork. For jota we
 use pickled cabbage, turnip, beans and potatoes, while for
 bobiči we use beans, corn and potatoes.
SOUPS
HOW TO SERVE
 When serving soups we use
  soup tureens, soup plates
  and soup bowls

 to preserve the best taste
  and flavour, hot soups have
  to be served very hot and
  cold soups should not be
  icy cold

				
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posted:3/16/2012
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