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WEEK 2 PREPARE SOUPS REQUIRED FOR MENU ITEMS.pptx
- 1. Prepare Soups Required ForMenu Items
- 2. What is theirfavorite soup and why?”
- 3. SOUPS Soups are basedon stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.
- 4.
- 5. Clear Soup They aresoups based on a clear, unthicken 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.
- 6. Clear Soup It ismade by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or lemon juice. The combination is called ―”clarification”since the particles that make the broth appear cloudy are trapped as it cooks
- 7. Examples of ClearSoups -Broth and bouillon simple clear soup without solid ingredients. -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.
- 8. Examples of ClearSoups -Broth and bouillon simple clear soup without solid ingredients. -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.
- 9. Thick Soups Thick Soupsare 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.
- 10. Examples of ClearSoups -Cream soups – are soups thickened with roux, beurre Manie, liaison or other thickening agents, plus milk, or cream. Purees – vegetable soup thickened with starch
- 11. Bisques – arethickened soups made from shellfish. Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes. Veloutes – soup thickened with egg, butter and cream.
- 12. Other Types ofSoups
- 13. Dessert Soup Ginataan –a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold. Osheriku – a Japanese asuki bean soup Tonge sui – a Chinese soup
- 14. 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.
- 15. Cold Soup This isvariations on the traditional soup wherein the temperature when served is kept at or below temperature.
- 16. Asian Soup This isa traditional soup which is typical broth, clear soup, or starch thickened soup.
- 17. Other Thickening Agentsfor Soup Rice Flour Grain Corn starch
- 18.
- 19. Thick and Clear Classifythe soups where they belong.
- 21. Have an advance readingabout the Principles in Preparing Soup. Enhancement Activity
- 22. Basic Principles ofPreparing Soup
- 23. •“WHAT DO YOUTHINK ARE THE FACTORS THAT MAKES SOUP PRESENTABLE?”
- 24. 1stPrinciple. Starting withCold 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 stoc
- 25. 2ndPrinciple. Cutting vegetable toappropriate size for the type of stock. The size of cut helps the maximum flavor to be extracted.
- 26. 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)
- 27. 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
- 28. 3rd Principle. Selectyour protein based. Beef, Chicken, Pork and Fish All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock
- 29. 4th Principle. Simmering Gentleextractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.
- 30. 5th Principle. Skimming.Keepthe stock clear. The scum on top of stocks contains impurities.
- 31.
- 32. 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.
- 33. Grains and Pasta Allowa little more time in cooking.
- 34. Beans and Legumes Soakedbeans, lentils and black-eyed peas should be added with the liquid so they will fully coo
- 35. Dense or StarchyVegetables A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook
- 36. Green Vegetables These vegetablesshould be added during the final 15–20 minutes of cooking the soup.
- 37. Adjusting Consistency Thick soupsmay continue to thicken during cooking and may need additional stock or water added to adjust the consistency
- 38. 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.
- 39. Identify what principleof preparing soups it belongs.
- 40. Always start incold water.
- 41. Select your proteinbased. Beef, Chicken, Pork and Fish
- 42.
- 43.
- 44. ACTIVITY Answer the followingquestions, write your answer in ¼ sheet of paper.
- 46. ANSWER KEY 1. B 2.C 3. C 4. C 5. D
- 47. ENHANCEMENT ACTIVITY List down(5) soups that they already tasted. Describe each taste.
- 48.
- 50. The teacher willgive instructions for the coming Performance Task.
- 51. Group the learnersinto 5 and Prepare the learners for the next performance task.