E2Learn Publishing

The popularity of soups today may be due to increased nutrition consciousness, to a desire for simpler or lighter meal's, or to an increased appreciation of how appetizing and satisfying soup's can be.

Whatever the reason's, they emphasize the importance of soup-making skills. you know hopw to make stock's and how to use thickening agent's such as roux and liason.

As in sauce-making, basic techniques are the building blocks you can use to create a wide variety of appetizing soup's. 

A few more techniques are necessary for you to master before you are able to prepare all the types of soup's that are popular today.

Here are just some of the things you will learn in this presentation:

ü How to evaluate three basic categories of soup's.

ü How to identify standard appetizer and main course portion sizes for soups.

ü How to correctly follow the procedures for holding soup's for service.

ü How to follow procedures for serving soups at the proper temperatures.

ü How to prepare clarified consommé.

ü How to prepare vegetable soup's and other clear soup's.

ü How to prepare cream soup's.

ü How to prepare purée soup's.

ü How to prepare bisques, chowder's, specialty soup's, and National soup's.

ü Plus lots more.

This Product comes with Resell Rights.

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[YES] Can be offered through auction sites
[YES] Can sell Resale Rights
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[NO] Can be given away for free
[NO] Can be added to free membership sites
[NO] Can sell Private Label Rights
[NO] May change the content by editing, addition or subtraction
[NO] Can Claim Copyright

Format:

Adobe Flash 

Size: 1.80 MB