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Classification of Soups Explained by Ivanna Piedragil is a document available to read on EtoBox.
This document discusses the classification of soups. It describes various soup categories such as clear soups like broth and consommé. Thick soups are thickened with ingredients like roux or purees and include pureed, velouté, cream and bisque soups. Cold soups can use gelatin or starches for thickness. International soups from places like France, Japan, Spain, Mexico and Egypt are also outlined. The conclusion emphasizes the importance of stock and identifying characteristics that distinguish different sou
- Author
- Ivanna Piedragil
- Language
- EN