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| Portion size for appitzer |
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| Portion size for dinner service |
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| Cream soup made with shellfish |
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| clear bouillon made from meat, fish, or vegtables. Served hot or cold. |
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| simmering veg or starch then pureeing the ingredients |
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| flavorful lizuid obtained from the simmering of meats and or vegtables |
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| Function of clerification ingredients in consomme |
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Definition
ground meat-major source of protein lets clear meat do its job
egg whites-strengthen clarification with albumin
mirepoix-add flavor, solidity the raft
acid ingredients- acidity helps coagulate the protein |
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| Clear Vegtable, piquant vegtable with chickpeas, mushroom barley, |
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| Cream of Celery, Cream of mushroom, Cream of broccoli |
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| Puree of green pea soup, puree of carrot |
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| Corn showder, Clam Chowder |
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| French Onion,Borscht, Pho |
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