Download to read offline
WEEK 2 PREPARE SOUPS REQUIRED FOR MENU ITEMS (3).pptx
- 5. What can yousay about the video?
- 8. SOUPS Soups are basedon stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
- 10. They are soups basedon a clear, unthicken broth or stock.
- 11. They may beserved plain or garnished with a variety of vegetables and meats.
- 12. They are verysimilar 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 ClearSoups Broth and bouillon simple clear soup without solid ingredients.
- 14. Examples of ClearSoups Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.
- 15. Examples of ClearSoups Consommé – rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
- 16. Thick Soups are soupsthat are thickened to provide a heavier consistency.
- 17. Thick soup isa cream soup based on béchamel sauce and is finished with a heavy cream.
- 18. Examples of ThickSoups Cream soups – are soups thickened with roux, Beurre Manie, liaison or other thickening agents, plus milk, or cream.
- 19. Examples of ThickSoups Purees – vegetable soup thickened with starch.
- 20. Examples of ThickSoups Bisques – are thickened soups made from shellfish.
- 21. Examples of ThickSoups Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.
- 22. Veloutés – soup thickenedwith egg, butter and cream.
- 24. Dessert Soup Ginataan –a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
- 25. Osheriku – a Japaneseasuki bean soup. Dessert Soup
- 26. Dessert Soup Tonge sui– a Chinese soup.
- 27. Fruit Soup Can beserved 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 isvariations on the traditional soup wherein the temperature when served is kept at or below temperature.
- 29. Asian Soup This isa traditional soup which is typical broth, clear soup, or starch thickened soup.
- 30. Other Thickening Agentsfor Soup Rice Flour Grain Corn starch
- 32. Thick or Clear Directions:Classify the soup if it is Thick or Clear soup.
- 38. Why is itimportant to know about the different classifications of soup?
- 40. 1. This isa 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.
- 42. 1. Asian Soup 2.Cold Soup 3. Fruit Soup 4. Chowder Soup 5. Ginataan Soup ANSWERS
- 48. “WHAT DO YOU THINKARE THE FACTORS THAT MAKES SOUP PRESENTABLE?”
- 51. Starting with ColdWater 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 toappropriate size for the type of soup. The size of cut helps the maximum flavor to be extracted.
- 53. Example A fish stockonly 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 stocksimmers 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 proteinbased. (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 inflavor and nutrition. Boiling causes cloudiness through agitation of the ingredients. Simmering
- 57. Keep the stockclear. The scum on top of stocks contains impurities. Skimming
- 59. Meats, Poultry andFish • 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.
- 60. Grains and Pasta Allowa little more time in cooking.
- 61. Beans and Legumes Soakedbeans, lentils and black-eyed peas should be added with the liquid so they will fully cook.
- 62. Dense or StarchyVegetables A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook.
- 63. Green Vegetables These vegetables shouldbe added during the final 15– 20 minutes of cooking the soup.
- 64. Adjusting Consistency Thick soupsmay continue to thicken during cooking and may need additional stock or water added to adjust the consistency
- 65. Degreasing Broth-based soups maybe preparedin 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.
- 67. Directions: Identify what principleof preparing soups it belongs.
- 68. Always start in coldwater.
- 69. Select your proteinbased. (Beef, Chicken, Pork and Fish)
- 70.
- 71.
- 72. Why is itimportant to follow the basic principles of preparing soup?
- 76. ANSWER KEY 1. B 2.C 3. C 4. C 5. D
- 82. Directions: The learnerswill prepare any kind of soup that they prefer. They will evaluate their own finish product using the rubric provided.
- 83.