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Week 2 Module

This document provides information about preparing soups, including classifications, ingredients, and cooking methods. It discusses clear soups made from stock, and thick soups made with roux, bechamel sauce, or other thickeners. Basic principles for making stock and extracting flavor are outlined. Key steps for cooking soups include adding meat and vegetables in stages and adjusting consistency if needed.

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Mary Rose Naboa
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206 views4 pages

Week 2 Module

This document provides information about preparing soups, including classifications, ingredients, and cooking methods. It discusses clear soups made from stock, and thick soups made with roux, bechamel sauce, or other thickeners. Basic principles for making stock and extracting flavor are outlined. Key steps for cooking soups include adding meat and vegetables in stages and adjusting consistency if needed.

Uploaded by

Mary Rose Naboa
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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MODULE IN TLE 10 COOKERY

Third Quarter
LESSON 1-Week 2

MOST ESSENTIAL LEARNING COMPETENCY


Prepare Soups Required for Menu Item ( TLE_HECK10SSS-IIIb-21)

OBJECTIVES:
* Select and assemble correct ingredients in preparing soups, including stocks and garnishes
* Present and evaluate soup recipes in accordance with the criteria.
WHAT IS A SOUP?
Soups are based on stocks added with other ingredients for variety of flavor, consistency, appearance and
aroma.
A well-prepared soup always makes a memorable impression. Soups offer a full array of flavoring ingredients
and garnishing opportunities. Soups also allow the use of trimmings and leftover creatively.

Classifications of Soups
1.Clear Soups
Clear Soups. They are soups based on a clear, unthickened 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. A good quality broth should be clear, aromatic and rich-tasting
with a very evident flavor of the major ingredient.

One strong and clear broth or stock is a consommé. It is made 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.

A good quality consommé is crystal – clear, has a good body, amber to brown in color, and completely fat-free
Broth and bouillon simple clear soup without solid ingredients. Broth and bouillon are similar to stock in
technique and in cooking time. The major distinction between broth and stock is that broths can be served as
is, whereas stocks are used in production of other dishes.
❖ 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.

2. Thick Soups

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.

A béchamel sauce is milk thickened with roux. But some thick soups are veloute sauce-based, stock thickened
with roux. A veloute sauce base is usually finished with a liaison of heavy cream egg yolk. A thick soup should
have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids
and at times to puree and put back in the soup.

Cream soups may be served hot or cold.


A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made by simmering a
crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened with
roux. Cold, thick soups such as vichyssoise are simply cream soups served cold. Others like gazpacho or a
chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency
by adding fruits or vegetable juice as a liquid.

Cream soups–are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or
cream.
Purees–vegetable soup thickened with starch
Bisques–are thickened 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.
3. Other types of soup
A. 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 sou

B. 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.
C. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below
temperature.
D. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.

Other Thickening Agents For Soup


1. Rice
2. Flour
3. Grain
4. Cornstarch

Basic Principles of Preparing Soup


1st Principle. 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

2nd Principle. Cutting vegetable to appropriate size for the type of stock
The size of cut helps the maximum flavor to be extracted.
Example 1: 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)

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 not fall apart after a long cooking.
3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock.

4th Principle. Simmering


Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.

5th Principle. Skimming


Keep the stock clear. The scum on top of stocks contains impurities.

Cooking Soups

• 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.
• Grains and Pasta
▪ Allow a little more time in cooking.
• Beans and Legumes
▪ Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cook
• Dense or Starchy Vegetables
▪ A small-diced cut of potatoes, carrots, and winter squashes will require 30–45 minutes to cook.
• Green Vegetables:
▪ These vegetables should be added during the final 15–20 minutes of cooking the soup
Adjusting Consistency
Thick soups may continue to thicken during cooking and may need additional stock or water added to adjust
the consistency

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

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