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    3Q (WEEK 6 ACT 2) Principles in Preparing Soup

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    Joyce Dela Rama Juliano
    The document provides principles for preparing soup, including: 1) Starting with cold water to maximize flavor and nutrients from protein, vitamins, and minerals dissolving into the stock. 2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.

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    3Q (WEEK 6 ACT 2) Principles in Preparing Soup

    Uploaded by

    Joyce Dela Rama Juliano
    1K views1 page
    The document provides principles for preparing soup, including: 1) Starting with cold water to maximize flavor and nutrients from protein, vitamins, and minerals dissolving into the stock. 2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.

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    3Q( WEEK 6 ACT 2) Principles in Preparing Soup

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    The document provides principles for preparing soup, including: 1) Starting with cold water to maximize flavor and nutrients from protein, vitamins, and minerals dissolving into the stock. 2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views1 page

    3Q (WEEK 6 ACT 2) Principles in Preparing Soup

    Uploaded by

    Joyce Dela Rama Juliano
    The document provides principles for preparing soup, including: 1) Starting with cold water to maximize flavor and nutrients from protein, vitamins, and minerals dissolving into the stock. 2) Cutting vegetables to an appropriate size for the type of stock to extract maximum flavor. 3) Selecting a protein base such as beef, chicken, pork, or fish bones, which are washed, roasted, or blanched. 4) Simmering gently to extract flavor and nutrition, while boiling causes cloudiness.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 1

    DAILY LEARNING ACTIVITY SHEET

    ACT.2 WEEK 6
    Name:_______________________________ Score:_____________
    Year & Section: Day & Date Accomplished_____________
    Subject:__TLE 10______________________ Parent/Guardian Signature:_______________
    Activity Title:Principles of Preparing Soup (Check Me!)
    Learning Targets:Familiarize oneself with the principles in soup production.
    Reference Title:Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and
    sugar water measured by electron spin resonance and differential scanning
    calorimetry. Cereal Chemistry 67(3): 286-291. Cookery_g10_learning_module
    Author: Johnson, J.M., E.A. Davis, and J. Gordon. Page No: 258-259
    Main Idea:
    Soups are based on stocks added with other ingredients for variety of flavor, consistency, appearance and
    aroma.There are Principles in soup production that can be use in making flavorful and memorable soup:
    Example/s:
    Starting with Cold Water(1stPrinciple.)
    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.
    Cutting vegetable to appropriate size for the type of stock.( 2ndPrinciple.)
    The size of cut helps the maximum flavor to be extracted.
    Select your protein based.( 3rd Principle)
    Beef, Chicken, Pork and Fish All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white
    stock.
    Simmering(4th Principle)
    Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.
    Skimming(5th Principle)
    Keep the stock clear. The scum on top of stocks contains impurities.
    Other Principles:
    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.

    Activity/Exercises:
    Directions: Read the following statements carefully. Put a check mark (√) on the space provided
    if the statement is correct and cross-out (X) if it is incorrect.
    _________1. Using hot water would lessen the flavor and nutritive content of stock.
    _________2. Add meats closed to the end of the cooking process to keep it from overcooking.
    _________3. Simmering is done for gentle extractions of flavor and nutrition.
    _________4. Green vegetablesshould be added during the final 15–20 minutes of cooking the soup
    _________5.Beef, chicken, pork and fish bonesare used as protein based in making soup.

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