1. Unit 256 Prepare & Cook Basic Soups Soups, unlike Sauces are a dish in their own right. Soups may be served as a meal on their own, or as a first course on a menu. The Place that soup has on a menu means that they are one of the dishes to be eaten by the customer. This is very important as they can influence the whole meal.

2. Quality points of Soup. Be of a good recognised flavour and taste. Have Seasoning, which compliments the main flavours. Be free from grease and scum. Have a good defined colour. Be of a definite consistency, I.E. not lumpy or thick. Stimulate the digestive juices.

3. Type of Soups. Clear Broth Puree Veloute Cream Miscellaneous

4. Clear Soups. Consommé. Fortified quality stock. Flavoured with Meat, Poultry, Fish or Vegetables. Strained through muslim and a named garnish is added to finish dish.

5. Broth Soups. Made from Unthickened stock. With the addition of finely cut Vegetables and either Meat or Fish. They often contain Cereal such as Pearl Barley or Rice. Sweated Broths contain Fish or Shellfish called Chowders.

6. Puree Soups. Thickened by its own ingredients, such as Vegetables, Cereals and Pulses. Where starchy ingredients are used these act as a self thickeners Croutons are usually served as a garnish. Once cooked the soup is sieved or liquidised.

7. Veloute Soups. Made with a Blond Roux and flavoured stock. This dish is prepared in the same way as a Veloute sauce. Once cooked the soup is taken of the boil and a Liaison is added to finish. A Liaison is Egg Yolks and Double Cream.

8. Cream Soups. A Puree soup made with the addition of a Béchamel sauce and Stock. The Béchamel sauce is the thickening agent. Other types of Cream soups. Puree soups finished with the addition of cream. Veloute soups finished with the addition of cream.

9. Miscellaneous Soups. Also known as unclassified soups, examples are: Muligatawney Soup (curry flavoured). Kidney Soup, Turtle Soup, Oxtail Soup. French Onion (Beef Stock based). Fish Bisque (Shellfish I.E. Lobster). Cold Soups served chilled.

10. Finishing and Presenting Soups. During the service period soups can evaporate and the consistency must be adjusted to ensure quality is maintained. A 250 ML ladle is used to serve soup. Hot Soups should be served at 90 c (194 f). Cold Soups should be served at 3 c (37f).

11. Garnishing Soups. The main garnish may be added to the soup or kept separate and added to the bowl before the liquid is added. It is important to keep the garnish at the correct temperature.