Day 7

. Cold Soups.

. Today Production .
Specialty soup.
1. Vichyssoise (Cold potato leek). 2. Chilled Gazpacho. Variety of soup. 1. Avocado Crab meat soup. 2. Cantaloupe soup.

. History of the Soups .

The story goes like this, an unnamed peasant
girl in the 17th century in France, was carrying a bowl of hot broth to a prisoner and felt sorry for bringing such a meager meal for him, So she grabbed some dried bread and dropped it into the broth. The dry bread soaked up the liquid, thickening it and the thick soup was invented.

. Garde Manger Soups .

All soups are served chilled. Served as an appetizer or dessert. Presentation of cold soups vary greatly Cream Type. Vegetable or Fruit. Clear Cold Soups

. Variety of Soups .

Potage: Thick creamy vegetable soup. Soup: Substantial ingredients not a puree. Veloute: Smooth Very creamy. Potee: Meat and cabbage with vegetable and broth. Gratine: Onion soup with cheese. Bouillon: Clear meat, or fish stock, or broth. Bisque: Soup made with Crawfish or Lobster Consomm: Concentrated and clarified meat or fish stock. Cream soup: Soup made with cream, smooth taste.

. Classification of Soups .
3 categories: Clear, Thick, National. Clear: Broth, Stock, Oxtail, Bouillon,

Consomm, Vegetable. Thick: Thickening agents, Roux, liaison, Cream, Milk, Beurre manie, Veloute, Puree of vegetable. National: Specialty soup from a Country, Region, or State.

. Standards of Quality .
Thickness, Consistency. Texture should be smooth with no

graininess or lumps. Taste: Should have a distinct flavor of the main ingredient. Season well, have correct consistency, and correct texture.

. Standard Portion Sizes.

Appetizer: 6 to 8 oz .
200 ml to 250 ml. Main course: 10 to 12 oz 300 to 350 ml. Garnish: Garnish in the soup, as a topping, or an accompaniment.

. Recipes .

. Recipes .