Questions for Discussion

Appears in

Published 2010

List the three main categories of cold soup. Describe the two categories typically prepared by the garde manger department.
Explain why ingredients for cold soups must not contain significant amounts of animal fat.
List three examples of cooked soups served cold. Explain how these soups are prepared.
In what ways do the consistency and seasoning of a hot soup change when the soup is chilled? What steps would you take to ensure your cold soups have proper consistency and seasoning?
List three examples of cold soups made from raw ingredients. Explain how these soups are prepared.
Explain how you would keep cold soups properly chilled on the service line.
Describe the special presentation serviceware used to keep cold soups properly chilled while being served and eaten. Describe a special type of garnish that keeps cold soups chilled while being eaten.
Using your imagination and the information you learned in this chapter, write a recipe for your own signature cold soup. Include garnishes and accompaniments in your recipe.

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