This presentation is about preparing soup.

1. LO 2: Prepare soups
required for menu item

2. Review
1.What was our previous topic?
2.What is stock?
3.How is it made?

3. Soups
 Soups are based on stocks added with other
ingredients for variety of flavor, consistency,
appearance and aroma
 A well-prepared soup always makes a memorable
impression. Soups offer a full array of flavoring
ingredients and garnishing opportunities. Soups
also allow the use of trimmings and leftover
creatively.

4. Classifications of soup
1.Clear soup
2.Thick soup
3.Other types of soup

5. Classifications of soup
Clear soup
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. 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. A good quality broth should be clear, aromatic and rich-tasting with a very
evident flavor of the major ingredient.
Difference between stock, broth, and soup.
Stock – it is made by simmering bones to extract flavour and it
is used as an alternative for plain water.
Broth – it is made by simmering meats to extract a richer
flavour.
Soup – it is made by combining many ingredients such as stock
or broth with vegetables and meats.

6. Classification of soup
Clear soup
Broth and bouillon simple clear soup without solid ingredients.
- Broth and bouillon 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.
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.

7. Classification of soup
Thick soup
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. A béchamel sauce is milk thickened with roux. But
some thick soups are veloute sauce-based, stock thickened with
roux. A veloute sauce base is usually finished with a liaison of
heavy cream egg yolk.
A thick soup should have a velvety smooth texture and the
thickness of heavy cream. It is always essential to strain out the
solids and at times to puree and put back in the soup. Cream
soups may be served hot or cold.

8. Classification of soup
Thick soup
 Cream soups – are soups thickened with roux,
beurremanie, liaison or other thickening agents, plus
milk, or cream.
 Purees (pyu-rey) – vegetable soup thickened with starch
 Bisques (bisks)– are thickened soups made from
shellfish.
 Chowders – are hearty soups made from fish, shellfish or
vegetables usually contain milk and potatoes.
 Veloutes (ve·lou·té) – soup thickened with egg, butter
and cream.

9. Classification of soup: Other types of
soups
1.Dessert soup
2.Fruit soup
3.Cold soup
4.Asian soup

10. Thickening agents for soup
1.Rice
2.Flour
3.Grains
4.Corn starch

11. Common ingredients used to make soup
• Meat (chicken, beef, pork, lamb,
fish)
• Salt
• Pepper
• Vegetables (carrots, string beans,
turnips, tomatoes, mushrooms, celery,
leak)
• Onion
• Garlic
• Water
• Eggs
• Corn starch
• Seasoning (MSG, convenience
products)
• Butter
• Cream
• Garnishes (slices of lemon, egg,
shredded vegetables, pimiento strips)

12. Basic principles of preparing soup
1st Principle – Starting with cold water
2nd principle – cutting veggies to appropriate size for
the type of stock
3rd principle – Select your protein base
4th principle – Simmering
5th principle - Skimming

13. Short quiz part 1

14. Short quiz! Part 2
1. Enumerate the 3 classifications of soup. (1 point
each classification)
2. Give at least 2 thickening agent used in thickened
soups.
3. Give at least 1 principle in preparing soup and a
short explanation about it.

15. Short quiz part 1

16. Activity: Present soup dish.
 Using your phone look for a soup
recipe. Please consider your budget.
Use easily available ingredients.
Study it thoroughly.
Take note of the details: Name of
recipe, yield (serving size), Main
ingredient/s, nutritional benefits.
All of this will be done digitally with the
use of your phone.
Wifi name: Qwerty
Password: 1234567890

17. Assignment / agreement
Do some research on how to garnish
soup.