11. They may be served plain or
garnished with a variety of vegetables
and meats.
12. 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.
13. Examples of Clear Soups
Broth and bouillon
simple clear soup
without solid
ingredients.
14. Examples of Clear Soups
Vegetable soup –
clear seasoned stock or
broth with the addition of
one or more vegetable,
meat, or poultry.
15. Examples of Clear Soups
Consommé – rich,
flavorful stock or broth
that has been clarified to
make it perfectly clear
and transparent.
27. 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.
28. Cold Soup
This is variations
on the traditional
soup wherein the
temperature when
served is kept at or
below temperature.
29. Asian Soup
This is a traditional
soup which is typical
broth, clear soup, or
starch thickened soup.
38. Why is it important
to know about the
different
classifications of
soup?
39.
40. 1. This is a traditional soup which is typical broth, clear soup, or
starch thickened soup.
2. This is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
3. Can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes.
4. These are hearty soups made from fish, shellfish or
vegetables usually contain milk and potatoes.
5. This is a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
IDENTIFICATION
Directions: Identify the following terms.
41.
42. 1. Asian Soup
2. Cold Soup
3. Fruit Soup
4. Chowder Soup
5. Ginataan Soup
ANSWERS
51. 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.
52. Cutting vegetable to appropriate size for the type of soup.
The size of cut helps the maximum flavor to be extracted.
53. Example
A fish stock only
simmer for a half hour
(30 minutes) so the cut
should be julienne (thin
strips: ¼ inch thick 2-3
inches long)
54. A brown stock simmers for
4-6 hours and sometimes 24
hours, so the cut should be
1inch cubed so that stock will
have time to extract the
flavor and will not fall apart
after a long cooking.
Example
55. Select your protein based. (Beef, Chicken, Pork or Fish)
All bones are
washed, roasted or
blanched. Roasted for
brown sauce and
blanched for white stock
56. Gentle extractions
aid in flavor and
nutrition. Boiling causes
cloudiness through
agitation of the
ingredients.
Simmering
57. Keep the stock clear.
The scum on top of stocks
contains impurities.
Skimming
58.
59. Meats, Poultry and Fish
• Cuts of meat that are less tender should be added early in the
cooking process.
• Poultry needs to be added early enough so that it cooks
thoroughly .
• Add fish closed to the end of the cooking process to keep it from
overcooking.
64. Adjusting Consistency
Thick soups may
continue to thicken
during cooking and may
need additional stock or
water added to adjust
the consistency
65. Degreasing
Broth-based soups maybe
prepared in advance, cooled
and refrigerated. This
facilitates removing of
congealed fat from the
surface. Skim the top layer of
fat from a hot soup with a
ladle, alternately.
