The document outlines the basic principles of preparing soup, including starting with cold water and properly cutting vegetables. It emphasizes the timing of adding various proteins and ingredients, such as meats, poultry, fish, grains, and vegetables, to ensure proper cooking. Additionally, it covers adjustments for soup consistency and degreasing practices to enhance the final dish.

1. Basic
Principles of
Preparing
Soup

2. O1st
Principle. Starting with Cold Water
O2ndPrinciple. Cutting vegetable to
appropriate size for the type of stock.
O3rd Principle. Select your protein
based. Beef, Chicken, Pork and Fish
O4th Principle. Simmering
O5th Principle. Skimming

3. Cooking soups
Meats, Poultry and Fish
O 1. Cuts of meat that are less tender
should be added early in the cooking
process .
O 2. Poultry needs to be added early
enough so that it cooks thoroughly .
O 3. Add fish closed to the end of the
cooking process to keep it from
overcooking.

4. Grains and Pasta
O1.Allow a little more time in
cooking.
Beans and Legumes
O1.Soaked beans, lentils and black-
eyed peas should be added with
the liquid so they will fully cook

5. Dense or Starchy
Vegetables
O1.A small-diced cut of
potatoes, carrots, and
winter squashes will
require 30–45 minutes to
cook.

6. Green Vegetables:
O1.These vegetables
should be added
during the final 15–
20 minutes of
cooking the soup .

7. Adjusting
Consistency
O1.Thick soups may
continue to thicken during
cooking and may need
additional stock or water
added to adjust the
consistency .

8. Degreasing
O1.Broth-based
soups maybe
prepared in
advance, cooled
and refrigerated.

9. O2.This facilitates
removing of congealed
fat from the surface.
O3.Skim the top layer of
fat from a hot soup with
a ladle, alternately. v