Prepare soups required for menu items

• Types of soup:

  • Dessert soup
  • Fruit soup
  • Cold Asian soup
• Ingredients of soup:

  • Meat
  • Salt
  • Pepper
  • Vegetables (including celery, onion, and garlic)
  • Water
  • Eggs
  • Cornstarch
  • Seasoning
• Basic principles of making soup:
• Start with cold water
• Cut vegetables to appropriate size for the type of stock
• Select your protein base: beef, chicken, pork, or fish
• Simmer the soup
• Skim off any impurities that rise to the surface
• Type of soup

  Clear and thick soup
• Classification of soup

  Thin and thick soup
• Fruit soup 


  Served hot or cold