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所在平台: Udemy |
课程主页: https://www.udemy.com/course/signature-basic-soups-to-master-appetizers/
课程评论：没有评论
Coursera 课程总结：掌握开胃汤的签名基础 本课程专注于“汤”的制作，特别是**浓汤与清汤**两大类。课程的核心在于教授六种基础汤品的制作方法及其差异，从而帮助学员掌握“基础汤品制作公式”，激发学员创作属于自己签名汤品的灵感。 **清汤**部分，学员将学习两种类型： * **未过滤清汤 (Unpassed Soups):** 包括高汤/清汤 (Broth/Bouillon)。 * **过滤清汤 (Passed Soups):** 包括澄清汤 (Consommé)。 **浓汤**部分，学员将深入学习五种类型： * **蔬菜泥汤 (Puree)** * **奶油汤 (Cream)** * **浓海鲜汤 (Bisque)** * **丝绒汤 (Veloutes)** * **杂烩汤 (Chowder)** 通过理解这些基础汤型的特点和区别，学员将能清晰地掌握不同汤品之间的差异。课程还将详细讲解**高汤 (Stock) 与清汤 (Broth) 的区别**以及它们的制作方法。 总而言之，本课程共展示了 **15 种不同类型的汤品**，为学员打下坚实的基础，使其能够制作出“世界级的签名开胃菜”。此外，课程还包含**酒店和餐厅开胃菜的特别制作与服务技巧**，以及常用的**汤品装饰 (Garnishes)**，旨在提升汤品的视觉吸引力。课程材料详细涵盖了所有汤品类别的准备过程。
This course is all about the "Soups". There are 6 varieties of basic soups under Thick & Thin Soups category. 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.
