КАРАНТИН. ЗАВДАННЯ. КУХАР 36 ГРУПА

Кухар судновий І курс, 36 група

27.03.2020

Кухар судновий І курс ІX заняття

Граматика:

1. Present Continuous

Лексика:

Супи

Текст

Types of Soup

A soup isn't always called "soup." Here's some help to decipher some often-used names.

A bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster or shrimp.

 A chowder is a thick, chunky soup. Traditionally, a chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese have become popular.

Stock or broth is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. While normally used as an ingredient in other soups, it can be enjoyed as a light course on its own.

Bouillon is basically the same as broth, but the term refers to commercial dehydrated products sold as granules or cubes.

Consomme is a strong, flavorful meat or fish broth that has beenclarified. 

Вправи:

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Bouillon/ broth/ clear soup

Beefstock/ clear beef soup

Beef tea

Garnished bouillon

Court-bouillin

White clear soup

Meat broth

Clear vegetable soup

Fish broth/ clear fish soup

Clear dumpling soup

Clear soup with egg

Clear soup/ consommé

Strong consommé

Soup

Mutton broth

Garbur soup – gratinated soup

Mushroom soup

Thick soup

Shrimp bisgue

Bound soup

Sour-cream soup

Cream soup

Noodle soup

Potage

Puree soup

Bisk/ bisque

Turtle soup

Beet-root soup

Russian fish soup

Fishman`s Rushian fish soup

Cabbage soup Russian style/ shchi