ICCA / GS / V1.0 / 05 / 2021 Soups Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal. You will learn: Minestrone Minestrone to the Italians means a “Big Soup". This thick soup has a lot of ingredients in it, like pasta, beans, meat and vegetables, a real delight especially during winter. Cream of Roast Garlic and Potato Cream soups as the name suggests are white cream based soups. They are both of classical and of contemporary flavors. With the fusion of cultures and tastes of today, there are a variety of spices, condiments, herbs and vegetables added into these soups. Appetizers Appetizers are dishes that we serve prior to the main course to whet our appetites and also to set the right tone for the main meal. ‘Appetizer’ specifically refers to building an appetite. Hors d’oeuvre, another word for Appetizer, literally means “outside of the masterpiece”. You will learn: Bu alo Chicken Wings Deep fried chicken wings tossed in a Bu alo sauce and are served with a refreshing blue cheese dip & chilled celery sticks. The dish works well because of the contrast between the crispy wings, spicy hot sauce and the cooling dip. Stu ed Portobello Mushroom Portobello mushroom is of Italian origin and gets its name from Portobello, a small town in Italy. It has a very memorable, rich flavor and a meat-like texture that enables it to be substituted for other meat-based proteins thus making it a delicious vegetarian option.
RkJQdWJsaXNoZXIy ODMwNDI=