chapter 3

what is soup?
a liquid food derived from meat, poultry, fish, or vegetables

standard portion sizes :
table D'hote

• 200 ml to 250 ml

ala carte

• 300 ml to 350 ml

soup can be serve by 2 different temperature

1. hot soup
2. cold soup

type of soup :

1. clear (consomme, vegetable soup)
2. thick (cream soup, puree)
3. specialty & national