TLE 10 Prepare Soups Required for Menu Item

PREPARE SOUPS REQUIRED FOR MENU ITEMS Soups are based on stocks added with other ingredients for variety of flavor,
Pre Test consistency, appearance and aroma.
Directions: Read and understand the statements below. Choose the • A well-prepared soup always makes a memorable impression.
• Soups offer a full array of flavoring ingredients and garnishing
letter of the correct answer and write it in your answer sheet.
opportunities.
1. What type of stock are added with other ingredients for flavor, consistency
• Soups also allow the use of trimmings and leftover creatively.
and aroma?
A. chowder C. puree Classifications of Soups
1. Clear Soups - a clear, unthicken broth or stock.
B. consumee D. soup
• it may be served plain or garnished with a variety of vegetables and meats.
2. What soup is made from fish, shellfish and usually contains milk and
• It is similar to stocks, except that broths are based on meats rather than bones;
potatoes?
it has a richer and have a more defined flavor.
A. chowder C. puree
Consommé is a strong and clear broth or stock
B. consumee D. soup • It is a rich, flavorful stock or broth that has been clarified to make it perfectly
3. A type of soup that are based on unthickened broth or stock is called clear and transparent.
______? • It is made by combining lean chopped meat, egg whites, mirepoix, herbs and
A. chowder C. puree spices and an acidic ingredient like tomatoes, wine, or lemon juice.
B. consumme D. clear soup • Good quality of consommé must be crystal – clear, has a good body, amber to
4. What type of soup are produce without solid ingredients? brown in color, and completely fat-free. Dvdv
A. bouillon C. puree fcbfbdClarification is the combination of ingredients since the particles that make
B. consumme D. soup the brothappear cloudy are trapped as it cooks.
5. It is a rich flavored stock that has been clarified to make it clear and Broth and bouillon are simple clear soup without solid ingredients.
transparent. - they are similar to stock in technique and in cooking time. Broths can
A. bouillon C. consumee be served as is, whereas stocks are used in production of other
B. chowder D. veloutes dishes.
- broths can be used as a liquid in preparing soups. A good quality
6. What type of soup is thickened with egg butter and cream?
broth should be clear, aromatic and rich tasting with a very evident
A. bouillon C. consumme
flavor of the major ingredient.
B. chowder D. veloutes
Vegetable soup – clear seasoned stock or broth with the
7. What type of Filipino food is made from coconut milk, fruit and pearl and
addition of one or more vegetable, meat, or poultry.
maybe served 2. Thick Soups are soups that are thickened to provide a heavier
hot or cold? consistency.
A. chowder C. tongue sui • It is a cream soup based on béchamel sauce and is finished with a
B. ginataan D. oregisu heavy cream.
8. What type of soup uses dried fruits and prunes as main ingredients? Other sauce maybe used to thicken the soup and create
A. bisque C. oresigu consistency.
B. fruit soup D. purees - Roux sauce is a mixture of roughly equal volumes of a starch and a
9. Vegetable soup that are thickened with starch is called _____? liquid fat that are cooked together and then used as a thickener for
A. bisque C. oresigu liquids in soups, stews, and sauces.
B. fruit soup D. purees - Béchamel sauce is milk thickened with roux. But some thick soups
10. These are thickened soup made from shellfish. are veloute sauce-based, stock thickened with roux.
A. bisque C. oresigu - veloute sauce base is usually finished with a liaison of heavy cream
egg yolk.
B. fruit soup D. purees
Cream soups – are soups thickened with roux, Buerre manié, liaison or
Looking Back
other thickening agents, plus milk, or cream.
Directions: Identify the following type of stock in accordance with the - Chowder are hearty soups made from fish, shellfish or vegetables
ingredients used. Choose your answer from the given choices on the usually contain milk and potatoes, and then thickened with roux.
box and write your answer in your answer sheet. - Vichyssoise are cold, thick soup, simply cream soups served cold.
- Bisque are thickened soups made from shellfish. Crustaceans like
Fish Stock Salt Stock shrimps and lobsters are used by simmering it in a stock or a fish
Mirepoix Bouquet garni Sauce fumet.
- Gazpacho or chilled cantaloupe soups are based on a puree of
cooked or raw ingredients brought to the correct consistency by
1. Which should not be added to the stock because it causes saltiness? adding fruits or vegetable juice as a liquid.
2. It is a bundle of fresh herbs added to the stock to enhance its flavor and - Purees – vegetable soup thickened with starch.
aroma. - Veloutes – soup thickened with egg, butter and cream.
3. What kind of stock uses fish as its main ingredient?
4. It is a liquid by product produce if you will simmer meat, fish and
vegetables. 3. Other types of soup
5. It is a French term for the combination of coarsely chopped onions, carrots a. Dessert soup
and celery used to flavor stocks. B. Osheriku – a Japanese C.Tonge sui – a Chinese
asuki bean. soup sweet dessert soup
A.Ginataan – a Filipino soup made from coconut milk, milk, fruit, and 5. A type of soup made from chilled cantaloupe with fruit or vegetable juice.
tapioca pearl served hot or cold. REMEMBER
b. Fruit Soup can be served hot or cold depending on the recipe where Soups are based on stocks added with other ingredients for variety of flavor,
dried fruits are used like raisins and prunes. Fruit soup may include consistency, appearance and aroma. They are classified into two, clear soups
and thick soup
milk, sweet or savory dumplings, spices or alcoholic beverages like
Thick Soups are soups that are thickened to provide a heavier consistency. It
brandy and champagne. could be roux base sauce (starch), béchamel sauce base (milk) or veloute sauce
c. Cold soup is variations on the traditional soup wherein the base (egg)
temperature when served is kept at or below temperature. CHECK YOUR UNDERSTANDING
d. Asian soup is a traditional soup which is typical broth, clear soup, or Directions. Arrange the basic principles of preparing soup and explain each
starch thickened soup. principle. Write your answer on your answer sheet.
Other thickening agents for soup
-SIMMERING -CUTTING VEGETABLES -SKIMMING
1. rice 3. grain
-STARTING WITH COLD WATER
2. flour 4. corn starch
-SELECT YOUR PROTEIN BASE
Ingredients of soup
• Salt • Pepper
1stPrinciple ______________________________________________________
• Onion • Garlic
2nd Principle ______________________________________________________
• Water • Cornstarch 3rd Principle ______________________________________________________
• Eggs • Butter 4th Principle ______________________________________________________
• Cream • Meat (chicken, beef, pork, lamb, fish) 5th Principle ______________________________________________________
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, Post Test
celery, leak) Directions: Read and understand the statements below. Choose the
• Seasoning (MSG, convenience products) letter of the correct answer and write it in your answer sheet.
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)
1. What type of stock are added with other ingredients for flavor, consistency
Basic Principles of Preparing Soup
and aroma?
1stPrinciple. Starting with Cold Water
A. chowder C. puree
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 B. consumee D. soup
flavor and nutritive content of stock. 2. What soup is made from fish, shellfish and usually contains milk and
2ndPrinciple. Cutting vegetable to appropriate size for the type of stock. potatoes?
The size of cut helps the maximum flavor to be extracted. A. chowder C. puree
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut B. consumee D. soup
should be julienne (thin strips: 1⁄4 inch thick 2-3 inches long) 3. A type of soup that are based on unthickened broth or stock is called
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so the ______?
cut should be 1” cubed so that stock will have time to extract the flavor and will A. chowder C. puree
not fall apart after a long cooking. B. consumme D. clear soup
3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish 4. What type of soup are produce without solid ingredients?
All bones are washed, roasted or blanched. Roasted for brown sauce and A. bouillon C. puree
blanched for white stock. B. consumme D. soup
4th Principle. Simmering 5. It is a rich flavored stock that has been clarified to make it clear and
Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through
transparent.
agitation of the ingredients.
A. bouillon C. consumee
5th Principle. Skimming
B. chowder D. veloutes
Keep the stock clear. The scum on top of stocks contains impurities.
6. What type of soup is thickened with egg butter and cream?
Activity 1
Directions. List down the ingredients needed when preparing the following A. bouillon C. consumme
types of soup.Write your answer in your answer sheet. B. chowder D. veloutes
1. Bisque 7. What type of Filipino food is made from coconut milk, fruit and pearl and
_______________________________________________________ maybe served
2. Veloutes hot or cold?
_______________________________________________________ A. chowder C. tongue sui
3. Gazpacho
B. ginataan D. oregisu
_______________________________________________________
4. Chowder 8. What type of soup uses dried fruits and prunes as main ingredients?
_______________________________________________________ A. bisque C. oresigu
5. Consommé B. fruit soup D. purees
_______________________________________________________ 9. Vegetable soup that are thickened with starch is called _____?
ACTIVITY 2 A. bisque C. oresigu
Directions. Identify the following types of soup. Write your answer in your B. fruit soup D. purees
answer sheet. 10. These are thickened soup made from shellfish.
1. It is a dessert soup made up with coconut milk, tapioca pearl , camote and
saba. A. bisque C. oresigu
2. A type of soup made out of beans. B. fruit soup D. purees
3. What do you call a Chinese sweet dessert soup made with sago and
fungus.
4. It is a thickening agent for soup made out of corn.