Signature Basic Soups To Master Appetizers

Signature Basic Soups To Master Appetizers, available at $39.99, has an average rating of 4.4, with 18 lectures, based on 13 reviews, and has 96 subscribers.

You will learn about 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 This course is ideal for individuals who are Hotel Management Students and Budding chefs, Anyone who is Eager to become Best Chef or Cook or Anyone who is interested in learning about the soups and Appetizers or Owners in Restaurant Business to improve their Appetizers Menu or Chefs who wanted to bring their signature soup recipes in their Hotel or Restaurants Menu Card. or Food Business Entrepreneurs (Both Small and Large Scale Restaurants) It is particularly useful for Hotel Management Students and Budding chefs, Anyone who is Eager to become Best Chef or Cook or Anyone who is interested in learning about the soups and Appetizers or Owners in Restaurant Business to improve their Appetizers Menu or Chefs who wanted to bring their signature soup recipes in their Hotel or Restaurants Menu Card. or Food Business Entrepreneurs (Both Small and Large Scale Restaurants).

Enroll now: Signature Basic Soups To Master Appetizers

Summary

Title: Signature Basic Soups To Master Appetizers

Price: $39.99

Average Rating: 4.4

Number of Lectures: 18

Number of Published Lectures: 18

Number of Curriculum Items: 18

Number of Published Curriculum Objects: 18

Original Price: $19.99

Quality Status: approved

Status: Live

What You Will 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

Who Should Attend

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)

Target Audiences

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)

This course is all about the “Soups”. There are 6 varieties of basic soups under Thick & Thin Soupscategory. 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.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introducing Chef Bald Nachi

Lecture 2: What is Soup and its Types

Chapter 2: Thick Soups

Lecture 1: Bisque Soup

Lecture 2: Chowder Soup

Lecture 3: Garlic Veloute Soup [Vegetable Stock]

Lecture 4: Cream of Tomato Soup

Lecture 5: Cream of Spinach Soup

Lecture 6: Cream of Chicken Soup [Chicken Stock]

Lecture 7: Minestrone Soup

Lecture 8: Mulligatawny Soup

Lecture 9: Roasted Vegetable Soup

Lecture 10: Mancho Soup

Lecture 11: Chicken Pot Pie Soup

Chapter 3: Thin Soups

Lecture 1: Chicken Noodle Soup

Lecture 2: Thai Coconut Chicken Soup

Chapter 4: Cold Soup

Lecture 1: Cucumber Gazpacho [White Gazpacho]

Lecture 2: Tomato Gazpacho [Red Gazpacho]

Chapter 5: Conclusion

Lecture 1: Conclusion

Instructors

Chef Bald Nachi
Rocking Chef Bald Nachi To Make Difference in Cooking

Rating Distribution

1 stars: 0 votes
2 stars: 0 votes
3 stars: 3 votes
4 stars: 3 votes
5 stars: 7 votes

Frequently Asked Questions

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