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Soup Classification

This document provides information about different types of soups. It discusses clear soups like consommé and vegetable soup which are based on a clear broth. It also covers thick soups like cream soups, purées, bisques, and chowders which are thicker due to ingredients like roux or vegetables being blended. Other soup types mentioned are cold soups, dessert soups, fruit soups, and hot soups. Popular soups from the Philippines like sinigang and macaroni soup are also briefly described. The document encourages classifying 10 local soups according to their type.

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Jennelyn Rapilo
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519 views27 pages

Soup Classification

This document provides information about different types of soups. It discusses clear soups like consommé and vegetable soup which are based on a clear broth. It also covers thick soups like cream soups, purées, bisques, and chowders which are thicker due to ingredients like roux or vegetables being blended. Other soup types mentioned are cold soups, dessert soups, fruit soups, and hot soups. Popular soups from the Philippines like sinigang and macaroni soup are also briefly described. The document encourages classifying 10 local soups according to their type.

Uploaded by

Jennelyn Rapilo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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PREPARE, PRESENT AND

EVALUATE VARIETY OF SOUPS


Cookery 10
Module 2-Lesson 2
ACTIVITY 4.
Rumble Crumble!
DIRECTION: ARRANGE THE JUMBLED LETTERS IN THE
FIRST COLUMN TO FORM THE REQUIRED
CLASSIFICATION OF SOUP. CHOOSE YOUR ANSWER
FROM THE GIVEN CHOICES ON THE NEXT COLUMN.

1. S U P E R E
2. S O M N O C M E
3. S R E D W O H C
4. S I B S E U Q
5. S E T L O U V E Module 2-Lesson 2
SOUP

10$
- ARE MOSTLY HOT AND SOMETIMES COLD
LIQUID MADE FROM STOCK WITH ADDED
MEAT AND VEGETABLES FOR FLAVOR AND
AROMA

Module 2-Lesson 2
CLASSIFICATION OF SOUPS

Module 2-Lesson 2
CLEAR SOUPS
SOUPS BASED ON A CLEAR, UNTHICKENED BROTH OR

STOCK. 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.
BROTH OR

BUILLON
- IS A SAVORY LIQUID MADE OF WATER IN WHICH BONES, MEAT,
OR VEGETABLES HAVE BEEN SIMMERED. IT CAN BE EATEN ALONE, BUT IT IS

MOST COMMONLY USED TO PREPARE OTHER DISHES, SUCH AS SOUPS, GRAVIES,

AND SAUCES.

- THE MAJOR DISTINCTION BETWEEN BROTH AND STOCK IS THAT


BROTHS CAN BE SERVED AS IS, WHEREAS STOCKS ARE USED IN PRODUCTION OF

OTHER
DISHES. Module 2-Lesson 2
Consommé
n2
IS A TYPE OF CLEAR SOUP MADE FROM RICHLY FLAVORED

STOCK THAT HAS BEEN CLARIFIED, A PROCESS WHICH USES

EGG WHITES TO REMOVE FAT AND SEDIMENT. IT’S MADE

UP OF FISH, MEAT, POULTRY OR VEGETABLE STOCK. IT IS

MADE BY ADDING A MIXTURE OF GROUND MEATS,

TOGETHER WITH MIREPOIX (A COMBINATION OF CARROTS,

CELERY, AND ONION), TOMATOES, AND EGG WHITES INTO

EITHER BOUILLON OR STOCK.


Vegetable Soup
n2
IT IS A COMMON SOUP PREPARED USING VEGETABLES AND

LEAF VEGETABLES AS PRIMARY INGREDIENTS. IT IS CLEAR

SEASONED STOCK OR BROTH WITH THE ADDITION OF ONE

OR MORE VEGETABLE, MEAT OR POULTRY.


2. THICK SOUPS
ARE 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. IT SHOULD HAVE A VELVETY SMOOTH TEXTURE

AND THE THICKNESS OF HEAVY CREAM.


Cream soups
n2 ARE SOUPS THICKENED WITH ROUX,

BEURREMANIE, LIAISON OR OTHER

THICKENING AGENTS, PLUS MILK, OR CREAM.


Purées
n2 ARE SOUPS THICKENED BY GRINDING THE

SOUP’S MAIN INGREDIENT IN A FOOD

PROCESSOR OR BLENDER.
Bisques
n2 ARE THICKENED SOUPS MADE FROM

SHELLFISH.
Chowders
n2 ARE HEARTY SOUPS MADE FROM FISH,

SHELLFISH OR VEGETABLES USUALLY

CONTAIN MILK AND POTATOES.


Veloutés
SOUP THICKENED WITH EGG, BUTTER

n2

AND CREAM.
OTHER TYPES OF

SOUP
A.Cold soup
THIS IS A SPECIAL CATEGORY BECAUSE

n2

THIS GROUPING OF SOUPS IS SERVED

DIFFERENTLY: WELL CHILLED, IN

CHILLED CUPS OR BOWLS.


B.Dessert soup
n2

SWEET SOUP THAT ACTS AS DESSERT


GINATAAN – FILIPINO DESSERT CREAMY SOUP
MADE UP OF COCONUT CREAM, TAPIOCA
PEARL AND FRUITS LIKE BANANA, JACK FRUIT,
SWEET POTATO AND TARO.

EXAMPLES: GINATAAN, BILO-BILO, GINATAANG


MAIS

Module 2-Lesson 2
OSHIRUKO OR SHIRUKO – JAPANESE ASUKI BEAN
SOUP

TONG SUI – LITERALLY KNOWN AS SUGAR


WATER, A CHINESE TRADITIONAL SWEET SOUP
MADE-UP OF BEANS, MILK AND FRUITS

Module 2-Lesson 2
C. Fruit Soup
n2 SOUP THAT USES FRUIT AS MAIN

INGREDIENT, MAY BE SERVED WARM

OR COLD. MANY VARIETIES OF FRUIT

SOUPS MAY BE PREPARED BASED

UPON THE AVAILABILITY OF

SEASONAL FRUIT.
D. Hot Soup
n2

THIS ARE KIND OF SOUPS THAT ARE

SERVED HOT.
SINIGANG IS A FILIPINO SOUP OR STEW

CHARACTERIZED BY ITS SOUR AND

n 2SAVOURY TASTE. IT IS MOST OFTEN

ASSOCIATED WITH TAMARIND (FILIPINO:

SAMPALOK), ALTHOUGH IT CAN USE

OTHER SOUR FRUITS AND LEAVES AS THE

SOURING AGENT. IT IS ONE OF THE MORE

POPULAR DISHES IN FILIPINO CUISINE.


MACARONI SOUP OR KNOWN LOCALLY AS

n 2 SOPAS IS A FILIPINO SOUP MADE OF

ELBOW MACARONI, VARIOUS VEGETABLES,

AND MEAT (USUALLY CHICKEN) IN A

CREAMY BROTH WITH EVAPORATED MILK.


ACTIVITY 5. TEN TO GO! DIRECTIONS: LIST DOWN 10 VARIOUS KINDS OF

POPULAR AND TRADITIONAL SOUPS SERVED WITHIN YOUR

MUNICIPALITY THEN CLASSIFY THE SOUP ACCORDING TO ITS TYPE.

WRITE YOUR ANSWER ON YOUR ACTIVITY NOTEBOOK.


n2

Soup Dish Classification

Example: Bilo-bilo
Thick Soup /
Dessert Soup
Thank You

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