Prepare and Produce soups

What does the term soup mean?

• A liquid savoury served at the beginning of a meal or as a light meal in itself.
• A sweet liquid served at the beginning of a meal or as a light meal in itself
• A blend of vegetables simmered in stock and blended
• Any flavoured liquid that you can eat

Give 4 different types of soup (classifications)

• Broth
• Cream
• Veloute
• Clear
• Pumpkin

What is the definition of a cream soup?

• A puree soup made with the addition of a thin bechamel or cream
• A thin, well flavoured stock with the addition of cereals, vegetables and meat or fish
• A blond roux with the addition of white stock

What is the definition of a Broth soup?

• A blond roux base with the addition of white stock
• A puree soup with the addition of cream or a thin bechamel
• Slow cooked onions with a brown beef stock and thickened slightly with flour
• A well flavoured stock with the addition of finely cut vegetables, cereals and meat or fish

What temperature should a hot soup be served?

• 90c
• 75c
• 65c
• 8c

How much soup should be served as a portion

• 200ml
• 220ml
• 150ml
• 250ml

What garnish should be served with puree soups?

• Chopped herbs
• A swirl of fresh cream
• Croutons
• Pieces of diced tomato

What should we do if we produce a soup that is not for immediate use?

• Chill the soup to below 5c within 90 minutes
• Cover and label including allergens
• Leave the soup in the cooking pan and place in the fridge.
• Leave the soup on the stove over a low heat until required.