《邮轮烹饪英语》_《邮轮烹饪英语》-Part7 Unit2.pptVIP

PartSeven

InternationalCulinaryArt

Unit2Soup■I.Preamble■II.Warm-up■III.PracticalProcess■IV.Exercises

Objectives:Tohelpthestudentsrecitenewwordsandexpressions.Tohelpthestudentsfamiliarwithtypesofsoups.Tohelpthestudentsmasterhowtomakesoups.

Soupisaprimarilyliquidfood,generallyservedwarmorhot(butmaybecoolorcold),thatismadebycombiningingredientssuchasmeatandvegetableswithstock,juice,water,oranotherliquid.?Hotsoupsareadditionallycharacterizedbyboilingsolidingredientsinliquidsinapotuntiltheflavorsareextracted,formingabroth.Preamble

Traditionally,soupsareclassifiedintotwomaingroups:clearsoupsandthicksoups.?TheestablishedFrenchclassificationsofclearsoupsarebouillonandconsommé.?Thicksoupsareclassifieddependinguponthetypeofthickeningagentused:puréesarevegetablesoupsthickenedwithstarch,?bisquesaremadefrompuréedshellfishorvegetablesthickenedwithcream,creamsoupsmaybethickenedwithbéchamelsauce,andveloutésarethickenedwitheggs,butter,andcream.?Otheringredientscommonlyusedtothickensoupsandbrothsincludeegg,rice,lentils,flour,andgrains;?manypopularsoupsalsoincludecarrotsandpotatoes.Soupsaresimilartostews,andinsomecasestheremaynotbeacleardistinctionbetweenthetwo;?however,soupsgenerallyhavemoreliquidthanstews.?Besides,differentcountrieshavetheirtraditionalvegetablesoups.BorschisaRussianvegetablesoup.GazpachoisacoldSpanishtomato-basedrawvegetablesoup.MinestroneisaItalianvegetablesoup.

Warm-upBaconPotatoCreamSoupFrenchOnionSoupTomatoSoup

LobsterbisqueBouillabaisseCreamAsparagusSoup

CreamMushroomSoupCreamPumpkinSoupScotchMuttonBroth

ThaiTomYumGoongSoupGoulashSoupMinestroneSoup

PracticalProcessHowtoMakeFrenchOnionSoup

PreparationTime:1