Signature Basic Soups To Master Appetizers
Learn the basics of soup making with this comprehensive course. Discover the differences between thick and thin soups, as well as various soup varieties such as cream soup, bisque, and chowder. Perfect for aspiring chefs, hotel management students, and restaurant owners looking to enhance their appetizer menu. Unleash your creativity and create your own signature soup recipes. With special tips on preparation and garnishing techniques, you’ll be able to serve eye-catching and delicious soups that will impress your guests. Ideal for anyone interested in the art of soup making and becoming a top chef.
What you’ll learn
- Get to know the Basic Soup Varieties To Create Your Own Soup Recipes
- Understanding the Difference Between Thick Soups and Thin Soups
- Understanding the Differences between Stock and Broth
- 5 Types of Thick Soups – Cream Soup, Puree Soup, Bisque, Chowder Soup, Veloute Soup.
- 2 Types of Thin Soups – Broth/ Bouillon, Consommé.
- Cold Soups, Gazpacho Varieties
- Asian Soup Varieties and its significance in Appetizers Menu
- Best Tips for the Preparation and the Service of Soups in Restaurants
- Special Garnishing Techniques for the Eye Catching Appetizers
This course is all about the “Soups”. There are 6 varieties of basic soups under Thick & Thin Soups category. By knowing this basic six variety and understanding its differences, anyone could create their own signature soup recipes. In simple term, we could say, in this course you will learn the “Basic Formula of Soup Making”, which will help you to unleash the creativity of making your own soups.
Thin Soups has 2 types which are Upassed and Passed. Broth/Bouillon comes under unpassed soups, while consommé comes under Passed Soups. While Thick Soups has 5 types which are Puree, Cream, Bisque, Veloutes and Chowder. Learning all this basic types and its differences gives you a clear understanding about the differences about different varieties of soup. To learn differences between the Stock & Broth on soups and how to prepare it, is also covered in this course.
In overall, including all the varieties and types of soups, I have shown 15 soup varieties in this course, with this as basic, you could able to make “World Class Signature Appetizers”.
Have explined special tips for the preparation and the service of appetizers at Hotels & Restaurants. Also covered the commonly used garnishes for the soups, to bring Eye Catching appearance to the Soups.
This course also includes the material, which explains preparation all the soup categories.
Who this course is for:
- Hotel Management Students and Budding chefs, Anyone who is Eager to become Best Chef or Cook
- Anyone who is interested in learning about the soups and Appetizers
- Owners in Restaurant Business to improve their Appetizers Menu
- Chefs who wanted to bring their signature soup recipes in their Hotel or Restaurants Menu Card.
- Food Business Entrepreneurs (Both Small and Large Scale Restaurants)
