| SOUP
PREPARATION METHODS (5 of 5) |
Hospitality
and Catering |
|
 |
| Many
soups have a garnish added - for example: |
| • Petit Profiterole |
• Flutes |
• Croutons |
• Cheese |
|
| Garnishes
may be offered in a sauceboat to the
customer and sprinkled on top of soup. |
 |
| Alternatively a fine julienne garnish
of diced cooked egg custard would be
added to each portion just prior to
service. |
|
| |
Always serve soup cleanly into the
soup bowl. |
 |
Wipe
off any drips or smears from the edge
of the bowl. |
| When
using a ladle wipe the base of the
ladle on edge of the pan to remove
excess soup that causes drips. |
| It
is important to maintain a clean hygienic
presentation when serving soups. |
| Always check the soup
and finish for service by adjusting
the consistency and checking for seasoning. |
|
