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Prepare Soups Required For Menu Items

The document discusses the principles of preparing soups, including starting with cold water to extract flavors, appropriate vegetable cuts, selecting proteins, gentle simmering, and skimming. It also covers adding ingredients like meats, grains and vegetables at different times. Soups are classified as clear, thick, cream, pureed, bisques and chowders. The enhancement activity involves reading about soup preparation principles and listing soups tasted with descriptions.

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Melyn Leong
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2K views

Prepare Soups Required For Menu Items

The document discusses the principles of preparing soups, including starting with cold water to extract flavors, appropriate vegetable cuts, selecting proteins, gentle simmering, and skimming. It also covers adding ingredients like meats, grains and vegetables at different times. Soups are classified as clear, thick, cream, pureed, bisques and chowders. The enhancement activity involves reading about soup preparation principles and listing soups tasted with descriptions.

Uploaded by

Melyn Leong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Prepare Soups Required

For Menu Items


What is their favorite
soup and why?”
SOUPS
Soups are based on stocks
added with other
ingredients for variety of
flavor, consistency,
appearance and aroma.
Classification of Soups
Clear Soup
They are soups based on a clear, unthicken
broth or stock.
They may be served plain or garnished with a
variety of vegetables and meats.
They are very similar to stocks, except that
broths are based on meats rather than bones
so they are richer and have a more defined
flavor. Broths can be used as a liquid in
preparing soups.
Clear Soup
It is made by combining lean chopped
meat, egg whites, mirepoix, herbs and
spices and an acidic ingredient like
tomatoes, wine, or lemon juice.
The combination is called ―”clarification”since
the particles that make the broth appear cloudy
are trapped as it cooks
Examples of Clear Soups
-Broth and bouillon simple clear soup
without solid ingredients.

-Vegetable soup – clear seasoned stock or


broth with the addition of one or more
vegetable, meat, or poultry.
Consommé‘ – rich, flavorful stock or broth
that has been clarified to make it perfectly
clear and transparent.
Examples of Clear Soups
-Broth and bouillon simple clear soup
without solid ingredients.

-Vegetable soup – clear seasoned stock or


broth with the addition of one or more
vegetable, meat, or poultry.
Consommé‘ – rich, flavorful stock or broth
that has been clarified to make it perfectly
clear and transparent.
Thick Soups
Thick Soups are soups that are
thickened to provide a heavier
consistency.

Thick soup is a cream soup based on


béchamel sauce and is finished with
a heavy cream.
Examples of Clear Soups
-Cream soups – are soups
thickened with roux, beurre
Manie, liaison or other thickening
agents, plus milk, or cream.

Purees – vegetable soup


thickened with starch
Bisques – are thickened
soups made from shellfish.
Chowders – are hearty soups made
from fish, shellfish or vegetables
usually contain milk and potatoes.

Veloutes – soup thickened


with egg, butter and cream.
Other Types of Soups
Dessert Soup
Ginataan – a Filipino soup made from
coconut milk, milk, fruit, and tapioca pearl
served hot or cold.

Osheriku – a Japanese asuki bean


soup

Tonge sui – a Chinese soup


Fruit Soup
Can be served hot or cold
depending on the recipe where
dried fruits are used like raisins
and prunes. Fruit soup may include
milk, sweet or savory dumplings,
spices or alcoholic beverages like
brandy and champagne.
Cold Soup
This is variations on the
traditional soup wherein
the temperature when
served is kept at or below
temperature.
Asian Soup
This is a traditional
soup which is typical
broth, clear soup, or
starch thickened soup.
Other Thickening Agents for Soup

Rice
Flour
Grain
Corn starch
ACTIVITY
Thick and Clear
Classify the soups where they belong.
Enhancement
Activity
Have an advance
reading about the
Principles in Preparing
Soup.
asic Principles of Preparing Sou
•“WHAT DO YOU THINK ARE THE
FACTORS THAT MAKES SOUP
PRESENTABLE?”
1stPrinciple. Starting with Cold Water
Why cold water? Most
protein, vitamins and minerals
dissolve in cold water. Part of
the flavor comes from these
components. Using hot water
would lessen the flavor and
nutritive content of stoc
2ndPrinciple.
Cutting vegetable to appropriate size for the
type of stock.

The size of cut helps the maximum flavor to


be extracted.
Example
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
A brown stock simmers for 4-
6 hours and sometimes 24
hours, so the cut should be
1inch cubed so that stock will
have time to extract the flavor
and will not fall apart after a
long cooking.
3rd Principle. Select your protein based.
Beef, Chicken, Pork and Fish
All bones are washed,
roasted or blanched.
Roasted for brown sauce
and blanched for white
stock
4th Principle. Simmering
Gentle extractions aid in flavor and
nutrition. Boiling causes cloudiness
through agitation of the ingredients.
5th Principle. Skimming.Keep the stock
clear. The scum on top of stocks contains
impurities.
Cooking Soups
Meats, Poultry and Fish
• Cuts of meat that are less tender
should be added early in the cooking
process .
• Poultry needs to be added early
enough so that it cooks thoroughly .
• Add fish closed to the end of the
cooking process to keep it from
overcooking.
Grains and Pasta

Allow a little more


time in cooking.
Beans and Legumes
Soaked beans, lentils
and black-eyed peas
should be added with the
liquid so they will fully coo
Dense or Starchy Vegetables
A small-diced cut of
potatoes, carrots, and
winter squashes will
require 30–45 minutes
to cook
Green Vegetables
These vegetables should be added
during the final 15–20 minutes of
cooking the soup.
Adjusting Consistency
Thick soups may continue
to thicken during cooking
and may need additional
stock or water added to
adjust the consistency
Degreasing
Broth-based soups maybe
prepared in advance, cooled
and refrigerated. This
facilitates removing of
congealed fat from the
surface. Skim the top layer of
fat from a hot soup with a
ladle, alternately.
Identify what principle of
preparing soups it belongs.
Always start in cold water.
Select your protein based. Beef, Chicken,
Pork and Fish
Simmering
Skimming
ACTIVITY
Answer the following questions, write your
answer in ¼ sheet of paper.
ANSWER KEY
1. B
2. C
3. C
4. C
5. D
ENHANCEMENT ACTIVITY
List down (5) soups that they already tasted.
Describe each taste.
Suggested Soups Recipe
The teacher will give instructions
for the coming Performance Task.
Group the learners into 5 and Prepare
the learners for the next performance
task.

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