| A | B |
|---|
| 3 ways to serve cold soups | 1) first course 2) appetizer 3) dessert |
| what do you serve cold soups in | chilled stemware, soup cups/bowls, mini tasting spoons, shot glasses |
| how long do you give cold soups to develop flavor | 6-24 hours |
| when do you season cold soups | at serving temperature when it's cold |
| 3 types of cold soups | 1) vegetable/fruit 2) cream style 3) clear |
| how do you make a veg/fruit cold soup | cooking, then pureeing or chopping to form a soup-like consistency. Use in-season fruits/veggies |
| how do you make a cream-style cold soup | use a thickened base such as veloute, bechamel, or potato puree and finish with cream, creme fraiche, yogurt. |
| What consistency should a cream style cold soup have when finished cooking | same velvet-like consistency as HOT cream soups as it will thicken as it cools. |
| what will happen to the consistency of a cream-style soup when it cools | it thickens |
| how do you make a clear cold soup | clarify a deeply reduced stock/juice to a rich flavor. May be infused with a well-strained puree |
| cream style soups thicken as it ___ | cools |
| 5 step preparation technique for veg/fruit soups | 1) prep 2) cook by dry sauté, roast, or simmer to al dente 3) puree/chop using little liquid 4) strain if needed and adjust thickness with liquid base 5) garnish & season |
| 5 step preparation technique for cream style soups | 1) prepare base sauce 2) add in flavor component 3) simmer 4) finish with cream base 5) garnish and season |
| 4 step preparation technique for clear cold soups | 1) prepare & reduce stock/juice 2) clarify stock/juice & reduce again 3) strain 4) garnish & season |
