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
Requirements
Keen Interest and Passion to Learn Culinary Arts from the Scratch
Description
This course is all about the "Soups". There are basic 6 varieties under Thick & Thin Soups. 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.
Overview
Section 1: Introduction
Lecture 1 Introducing Chef Bald Nachi
Lecture 2 What is Soup and its Types
Section 2: Thick Soups
Lecture 3 Bisque
Lecture 4 Chowder Soup
Lecture 5 Chicken Pot Pie Soup
Lecture 6 Garlic Veloute Soup[Vegetable Stock]
Lecture 7 Cream of Tomato Soup
Lecture 8 Cream of Spinach Soup
Lecture 9 Cream of Chicken Soup[Chicken Stock]
Lecture 10 Minestrone Soup
Lecture 11 Mulligatawny Soup
Lecture 12 Roasted Vegetable Soup
Lecture 13 Mancho Soup
Section 3: Thin Soups
Lecture 14 Chicken Noodle Soup
Lecture 15 Thai Coconut Chicken Soup
Section 4: Cold Soup
Lecture 16 Cucumber Gazpacho[White Gazpacho]
Lecture 17 Tomato Gazpacho[Red Gazpacho]
Section 5: Conclusion
Lecture 18 Conclusion
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)

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