1. Grade 11, term 3. Soup

2. Definition Flavoured liquid food Derived from meat, poultry, fish or vegetables Served hot or cold

3. Nutritional Value Where does soup fall into on the food pyramid?

4. Classification Clear SoupThick SoupSpeciality Soup Clear Un-thickened Broth or stock Opaque Thickened Roux or pureeing to thicken Unusual ingredients Distinctive method

5. Thin soups - clear Bouillon or BrothConsommé

6. Thick soups PureeCreamVegetable

7. Speciality soups BisqueChowderTraditional / National Lobster or crabThick meat and vegetable soup Bread soup

8. Purchasing Ingredients Fresh Lean meat Brightly coloured vegetables Option of pre-mixes Legumes should be soaked

9. Convenience soups Dehydrated powders Canned soup Vacuum packed

10. Techniques to improve appearance Clarification Straining Liquidising

11. Finishing touches Garnishes Toppings Accompaniments

12. Uses and portion sizes First course:200 – 250ml Main course:300 – 350ml Dessert:200ml (cold fruit soups)