PPT

2. What do you need
to know?
Select and assemble correct
ingredients in preparing
soups including stocks and
garnishes.

3. Technical Terms
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•
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4. “What do you think
are the factors
that makes soup
presentable?”

6. Starting with
Cold Water

7. Cutting vegetable
to appropriate size
for the type of
stock.

9. Example #1

10. Example #2

11. Select your
protein based.
Beef, Chicken,
Pork and Fish

12. Simmering

13. Skimming

14. Cooking
Soups

15. Meats, Poultry
and Fish
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•
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16. Grains and
Pasta

17. Beans and
Legumes

18. Dense or
Starchy
Vegetables

19. Green
Vegetables

20. Adjusting
Consistency

21. Degreasing

22. Directions: Read the
question carefully
and choose the letter
of the correct
answer. Write your
answer on a 1/4 sheet
of paper.

23. 1. Which of the following is a
clear soup?

24. 2. What substance is added that
gives taste to the food?

25. 3. What type of soup can be
served either hot or cold?

26. 4. What utensil is appropriate in
serving hot soup?

27. 5. What makes a soup appetizing?