VIP Call Girls Service Secunderabad Hyderabad Call +91-8250192130
SOUPS DEMO PPT.pptx
1.
2. Topic : Lesson 1: PREPARE
STOCKS, SAUCES AND SOUPS
Quarter 3
Rosemarie M. Elchico
3. PRAYER
Ama namin, kami po ay nagpapasalamat sa binigay mong
panibagong araw upang kami ay matuto. Patawad Ama sa
aming mga kasalanan. Nawa’y gabayan niyo po kami sa
aming pang araw araw na gawain. Hangad po namin ang
kaligtas ng lahat. Itinataas po namin lahat sayo Diyos Amang
makapangyarihan sa lahat .AMEN
7. Sub Topic: LO2 Prepare Soups
Required for Menu Item
Rosemarie M. Elchico
8. OBJECTIVES :
At the end of the lesson the students should be able to:
A. discuss the Basic Principles of Preparing Soup ;
B. classify the different types of soup;
C. enumerate the Other thickening agents for soup and
ingredients, and
D. prepare soups required for menu items.
9. Prepare Soups Required for Menu Item
What is SOUP ?
Soup is a kind of food just
like stock but has a variety of
flavors and ingredients.
10. Prepare Soups Required for Menu Item
What is SOUP ?
Soups are based on stocks added
with other ingredients for variety
of flavor, consistency, appearance
and aroma
Soups also allow the use of
trimmings and leftover creatively.
11. Prepare Soups Required for Menu Item
1. Clear Soups
They are soups based on a clear,
unthickened broth or stock. They may
be served plain or garnished with a
variety of vegetables and meats.
EXAMPLE:
Vegetable soup – clear seasoned stock
or broth with the addition of one or
more vegetable, meat, or poultry.
Classifications of Soups
12. Prepare Soups Required for Menu Item
Classifications of Soups
• Consommé‘
rich, flavorful stock or broth
that has been clarified to make
it perfectly clear and
transparent.
13. Prepare Soups Required for Menu Item
Classifications of Soups
2. 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.
EXAMPLE:
A. Cream soups
are soups thickened with roux,
beurremanie, liaison or other thickening
agents, plus milk, or cream.
14. Prepare Soups Required for Menu Item
Classifications of Soups
B. Purees
vegetable soup thickened with starch
C. Bisques
are thickened soups made from shellfish.
15. Prepare Soups Required for Menu Item
Classifications of Soups
C. Chowders
are hearty soups made from fish, shellfish
or vegetables usually contain milk and
potatoes.
D. Veloutes
soup thickened with egg, butter and
cream.
16. Prepare Soups Required for Menu Item
Classifications of Soups
3. Other types of soup
a. Dessert soup
1.Ginataan
a Filipino soup made from coconut
milk, fruit, and tapioca pearl served
hot or cold.
17. Prepare Soups Required for Menu Item
Classifications of Soups
2. Osheriku – a Japanese asuki
bean soup
3. Tonge sui – a Chinese soup
18. Prepare Soups Required for Menu Item
Classifications of Soups
b. 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.
19. Prepare Soups Required for Menu Item
Classifications of Soups
c. Cold soup
is variations on the traditional soup
wherein the temperature when
served is kept at or below
temperature.
d. Asian soup
is a traditional soup which is
typical broth, clear soup, or starch
thickened soup.
20. Prepare Soups Required for Menu Item
Thickening agent or thickener is a
substance which can increase the viscosity
of a liquid without substantially changing
its other properties
• rice
• flour
• grain
• corn starch
Different kinds of Thickening Agents
21. Prepare Soups Required for Menu Item
•Meat (chicken, beef, pork, lamb, fish)
•Salt and Pepper
•Vegetables (carrots, string beans, turnips,
tomatoes, mushrooms, celery, leak)
•Onion ,Garlic ,Water ,Eggs
•Cornstarch ,Seasoning (MSG,
convenience products)
•Butter ,Cream
•Garnishes (slices of lemon, egg, shredded
vegetables, pimiento strips)
Ingredients of soup
22. Prepare Soups Required for Menu Item
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 stock
2ndPrinciple. 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.
Basic Principles of Preparing Soup
23. Prepare Soups Required for Menu Item
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
Basic Principles of Preparing Soup
24. A P P L I C A T I O N
This activity is called “ Where’s my place?”
Direction
https://wordwall.net/resource/28825531
25. E V A L U A T I O N
In order to measure if you really understand our topic, we will have short quiz, please
bring out ½ paper crosswise and a pen.
I.Multiple Choice
Directions: Read the question carefully and choose the letter of the correct answer.
1.Which of the following is a clear soup?
A.bisque C. cream
B.bouillon D. puree
2.What substance is added that gives taste to the food?
A.decoration C. seasoning
B.flavoring D. thickening
26. E V A L U A T I O N
3.What type of soup can be served either hot or cold?
A.ancient soup C. dessert soup
B.cold soup D. fruit soup
4.What utensil is appropriate in serving hot soup?
A.bowl C. soup bowl
B.basin D. tray
5.What makes a soup appetizing?
A.garnish C. taste
B.ingredients D. all of the above
27. E V A L U A T I O N
II.Ka-PARES
Write CS if the answer is CLEAR SOUP, TC if THICK SOUP and OS if OTHER SOUP.
1.Consommé‘
2. Cream soups
3.Chowders
4.Asian soup
5.Fruit Soup
28. A N S W E R S
Part I.
1. B
2. C
3. D
4.C
5. D
Part II.
1. CS
2. TS
3. TS
4. OS
5. OS
