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Stocks
-Should not be greasy
-Should have its distinctive flavour
-Should not have an unpleasant flavour
-Should not be cloudy
Sauces
-Should have the right consistency
-Should be lump free
-Should have a distinctive flavour
Soups
-A soup’s quality is determined by its flavour, appearance and texture
Should be full flavoured with no off or sour taste – soup’s ingredients should blend and complement with no one flavour over powering another
-The vegetables in vegetable soup should be brightly coloured not grey
Garnishes should be attractive and uniform in size and shape
-The soup’s texture should be very precise e.g. smooth, lump free
Consommes must be crystal clear when cooked
-Cream soups should be velvety in consistency
marto answered the question on May 16, 2019 at 06:17
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