The document provides a detailed classification of soups, explaining the differences between clear soups, thick soups, and other types of soups like dessert and fruit soups. It describes various ingredients, preparation methods, and thickening agents used in making different soup varieties, including broths, consommés, cream soups, and chowders. Additionally, it lists specific examples of international soups and highlights the creative use of ingredients such as trimmings and leftovers.

1. LO.# 2:Prepare Soups
Required for Menu Item
OSoups-are based on stocks added
with other ingredients for variety of
flavor, consistency, appearance and
aroma.
-allow the use of trimmings
and leftover creatively.

2. Classifications of Soups
O1.Clear Soups.
O-They are soups based on a clear,
unthickened broth or stock.
O-They may be served plain or
garnished with a variety of
vegetables and meats.

3. OBroths can be used as a
liquid in preparing soups. A
good quality broth should
be clear, aromatic and rich-
tasting with a very evident
flavor of the major
ingredient.

4. Consommé
O-is crystal clear, has a good body,
amber to brown in color, and
completely fat-free.
Orich, flavorful stock or broth that
has been clarified to make it
perfectly clear and transparent.

5. Consommé

6. Broth and bouillon
O-are similar to stock in technique
and in cooking time. The major
distinction between broth and
stock is that broths can be
served as is, whereas stocks are
used in production of other
dishes.

7. Bouillon

8. Vegetable
soup
O– clear seasoned stock
or broth with the
addition of one or more
vegetable, meat, or
poultry.

9. 2. Thick Soups
O-are soups that are thickened
to provide a heavier
consistency.
O-is a cream soup based on
béchamel sauce and is
finished with a heavy cream.

10. OA béchamel sauce -is
milk thickened with roux.
OA veloute sauce base- is
usually finished with a
liaison of heavy cream
egg yolk.

11. Vichyssoise

12. Gazpacho

13. Thick vegetable soup
O-is the chowder made with
broth, milk or water as
base, then thickened with
roux. Cold, thick soups such
as vichyssoise are simply
cream soups served cold.

14. Cream
soups
O– are soups thickened
with roux, beurremanie,
liaison or other
thickening agents, plus
milk, or cream.

15. OPurees – vegetable
soup thickened with
starch .
OBisques – are thickened
soups made from
shellfish.

16. Purees

17. Bisques

18. OChowders – are hearty
soups made from fish,
shellfish or vegetables
usually contain milk and
potatoes.
OVeloutes – soup thickened
with egg, butter and cream.

19. Velouté

20. 3. Other types of soup
Oa. Dessert soup
OA. Ginataan – a Filipino
soup made from coconut
milk, milk, fruit, and tapioca
pearl served hot or cold.

21. OB. Osheriku – a
Japanese asuki bean
soup .
OC. Tonge sui – a Chinese
soup .

22. Osheriku

23. Tonge Sui

24. b. Fruit
Soup
O-can be served hot or cold depending
on the recipe where dried fruits are
used like raisins and prunes.
O-may include milk, sweet or savory
dumplings, spices or alcoholic
beverages like brandy and
champagne.

25. Oc. Cold soup is variations on the
traditional soup wherein the
temperature when served is kept at or
below temperature.
Od. Asian soup is a traditional soup
which is typical broth, clear soup, or
starch thickened soup.

26. Other thickening agents for
soup
O1. rice
O2. flour
O3. grain
O4. corn starch v

27. OBe ready for a Quiz!