Accompaniments and Garnishes of Soups

Diced fried bread croûtons and sliced bread sippets are served as an accompaniment with purées and some fawn roux-based soups. Vegetable garnishes are added to clear, cream, velouté, brown and …

Adjustment of Color of Soups

Most soups do not require any artificial color adjustments. A guiding rule is that where possible allow the natural colors of the vegetables used in the production to determine the …

Terminologies of Soups

The following terms are used in connection with the making of soups. Boiling: the cooking of ingredients in a liquid at 100°C. The liquid is visibly moving thus giving rapid …

Classification of Soups

“Soup” is an all-embracing word that includes every possible kind whether thick, thin or clear. In French the word for soup is potage, but this is usually applied only to …