CHAPTER 2Stock, Soups, & Sauce Preparation

SOUPStart of meal or appetizer in every menu

It has two classifications

◦CLEAR SOUP

◦THICKENED SOUPS

Clear SoupsThin and full of flavorOften served as appetizerDoes not contain solid

ingredients like vegetables or meat

Three Kinds of Clear Soups

1. Bouillon2. Consomme3. Broth

Thickened SoupsVegetable Soups

Cream SoupsPurées

SINIGANG SOUP

FRENCH ONION SOUP

OLLA PODRIDA

WANTON

BOUILLABASE