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Module 2 Prepare Soups For Required Menu Item

1) The document discusses different types of soups including clear soups made from broth or stock, thick soups thickened with ingredients like roux and cream, and other varieties like bisques, chowders, and veloutes. 2) It provides principles for preparing soups such as using cold water to extract more flavor, cutting vegetables to appropriate sizes, simmering gently, and skimming fat. 3) Specific guidelines are given for cooking different ingredients in soups like meats, poultry, fish, grains, beans, and vegetables. Adjusting consistency and degreasing soups is also addressed.

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mjc
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3K views

Module 2 Prepare Soups For Required Menu Item

1) The document discusses different types of soups including clear soups made from broth or stock, thick soups thickened with ingredients like roux and cream, and other varieties like bisques, chowders, and veloutes. 2) It provides principles for preparing soups such as using cold water to extract more flavor, cutting vegetables to appropriate sizes, simmering gently, and skimming fat. 3) Specific guidelines are given for cooking different ingredients in soups like meats, poultry, fish, grains, beans, and vegetables. Adjusting consistency and degreasing soups is also addressed.

Uploaded by

mjc
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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The combination is called ―clarification‖

NAME: ______________________________ since the particles that make the broth


DATE: _________________ appear cloudy are trapped as it cooks.
GRADE & SECTION: ___________________
TEACHER: __________________________ A good quality consommé is crystal –
clear, has a good body, amber to brown in
color, and completely fat-free
MODULE IN TLE 10 COOKERY Broth and bouillon simple clear soup
Third Quarter without solid ingredients. Broth and
Week 2 bouillon are similar to stock in technique
and in cooking time. The major distinction
LEARNING OUTCOME 1: Prepare Soups between broth and stock is that broths
Required for Menu Item can be served as is,
❖ whereas stocks are used in production
OBJECTIVES: of other dishes.
* Select and assemble correct ❖ Vegetable soup – clear seasoned stock or
ingredients in preparing soups,including broth with the addition of one or more
stocks and garnishes vegetable, meat, or poultry.
* Present and evaluate soup recipes ❖ Consommé‘ – rich, flavorful stock or
in accordance with the criteria. broth that has been clarified to make it
perfectly clear and transparent.
WHAT IS A SOUP? 2. Thick Soups
Soups are based on stocks added with Thick Soups are soups that are
other ingredients for variety of flavor, thickened to provide a heavier consistency.
consistency, appearance and aroma. Thick soup is a cream soup based on
A well-prepared soup always makes a béchamel sauce and is finished with a
memorable impression. Soups offer a full heavy cream.
array of flavoring ingredients and
garnishing opportunities. Soups also allow A béchamel sauce is milk thickened with
the use of trimmings and leftover creatively. roux. But some thick soups are veloute
sauce-based, stock thickened with roux. A
Classifications of Soups veloute sauce base is usually finished with
a liaison of heavy cream egg yolk. A thick
1.Clear Soups soup should have a velvety smooth texture
Clear Soups. They are soups based on and the thickness of heavy cream. It is
a clear, unthickened broth or stock. They always essential to strain out the solids and
may be served plain or garnished with a at times to puree and put back in the soup.
variety of vegetables and meats. They are Cream soups may be served hot or cold.
very similar to stocks, except that broths A kind of cream soup based on crustaceans
are based on meats rather than bones so like shrimps and lobsters is bisque. It is
they are richer and have a more defined made by simmering a crustacean in a stock
flavor. or a fish fumet.
Broths can be used as a liquid in Another thick vegetable soup is the
preparing soups. A good quality broth chowder made with broth, milk or water as
should be clear, aromatic and rich-tasting base, then thickened with roux. Cold, thick
with a very evident flavor of the major soups such as vichyssoise are simply
ingredient. cream soups served cold. Others like
One strong and clear broth or stock is gazpacho or a chilled cantaloupe soup are
a consommé. It is made by combining lean based on a puree of cooked or raw
chopped meat, egg whites, mirepoix, herbs ingredients brought to the correct
and spices and an acidic ingredient like consistency by adding fruits or vegetable
tomatoes, wine, or lemon juice. juice as a liquid

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❖ Cream soups–are soups thickened with so that stock will have time to extract
roux, beurremanie, liaison or other the flavor and will not fall apart after
thickening agents, plus milk, or cream. a long cooking.
❖ Purees–vegetable soup thickened with
starch 3rd Principle. Select your protein based.
❖ Bisques–are thickened soups made Beef, Chicken, Pork and Fish
from shellfish. All bones are washed, roasted or blanched.
❖ Chowders–are hearty soups made from Roasted for brown sauce and blanched for
fish, shellfish or vegetables usually white stock.
contain milk and potatoes.
❖ Veloutes–soup thickened with egg, 4th Principle. Simmering
butter and cream. Gentle extractions aid in flavor and
nutrition. Boiling causes cloudiness
3. Other types of soup through agitation of the ingredients.
A. Dessert soup
• Ginataan–a Filipino soup made 5th Principle. Skimming
from coconut milk, milk, fruit, and Keep the stock clear. The scum on top of
tapioca pearl served hot or cold. stocks contains impurities.
• Osheriku–a Japanese asuki bean
soup Cooking Soups
• Meats, Poultry and Fish
Tonge sui–a Chinese ▪ Cuts of meat that are less tender
soup should be added early in the cooking
process
▪ Poultry needs to be added early
enough so that it cooks thoroughly
B. Fruit Soup can be served hot or cold ▪ Add fish closed to the end of the
depending on the recipe where dried fruits cooking process to keep it from
are used like raisins and prunes. Fruit overcooking.
soup may include milk, sweet or savory • Grains and Pasta
dumplings, spices or alcoholic beverages ▪ Allow a little more time in cooking.
like brandy and champagne. • Beans and Legumes
C. Cold soup is variations on the ▪ Soaked beans, lentils and black-eyed
traditional soup wherein the temperature peas should be added with the liquid
when served is kept at or below so they will fully cook
temperature. • Dense or Starchy Vegetables
D. Asian soup is a traditional soup which ▪ A small-diced cut of potatoes,
is typical broth, clear carrots, and winter squashes will
soup, or starch thickened require 30–45 minutes to cook.
soup. • Green Vegetables:
Other Thickening ▪ These vegetables should be added
Agents For Soup during the final 15–20 minutes of
1. Rice cooking the soup
2. Flour Adjusting Consistency
3. Grain Thick soups may continue to thicken
4. Cornstarch during cooking and may need additional
Basic Principles of Preparing Soup stock or water added to adjust the
1st Principle. Starting with Cold Water consistency
Why cold water? Most protein, vitamins Degreasing
and minerals dissolve in cold water. Part of Broth-based soups maybe prepared in
the flavor comes from these components. advance, cooled and refrigerated. This
Using hot water would lessen the flavor and facilitates removing of congealed fat from
nutritive content of stock the surface. Skim the top layer of fat from
a hot soup with a ladle, alternately
2nd Principle. Cutting vegetable to
appropriate size for the type of stock
The size of cut helps the maximum flavor to
be extracted.
Example 1: A fish stock only simmer
for a half hour (30 minutes) so the
cut should be julienne (thin strips: ¼
inch thick 2-3 inches long)
Example 2: A brown stock simmers
for 4-6 hours and sometimes 24
hours, so the cut should be 1‖ cubed

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