Grade

12

TVL-HE
COOKERY NCII
QUARTER 3 – MODULE 2
Prepare Soups Required for Menu Items
 I. INTRODUCTION:

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.

II. MODULE CONTENT

Classification of Soups

A. Clear Soups

Clear Soups are soups 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. 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.

1. 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.

2. Vegetable soup – clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.

3. Consommé’ – rich, flavorful stock or broth that has been clarified to make it perfectly clear
and transparent.

B. 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.

1. Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening
agents, plus milk, or cream.
2. Purees – vegetable soup thickened with starch.
3. Bisques – are thickened soups made from shellfish.
4. Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk
and potatoes.
5. Veloutes – soup thickened with egg, butter and cream.

C. Other types of soup

1. Dessert soup
a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
b. Osheriku – a Japanese asuki bean soup.
c. Tonge sui – a Chinese soup.

2. 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.

3. Cold soup is variations on the traditional soup wherein the temperature when served is
kept at or below temperature.

4. 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. corn starch

Ingredients of soup
• meat (chicken, beef, pork, lamb, fish) • onion
• salt • garlic
• pepper • water
• vegetables (carrots, string beans, • eggs
turnips, tomatoes, mushrooms, celery, • cornstarch
leak) • seasoning (msg, convenience products)
• butter • garnishes (slices of lemon, egg,
• cream shredded vegetables, pimiento strips)
Basic Principles of Preparing Soup

1stPrinciple. Start 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

2ndPrinciple. Cut vegetables 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 base: beef, chicken, pork and fish
All bones are washed, roasted or blanched; roasted for brown sauce and blanched
for white stock.

4th Principle. Simmer

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

5th Principle. Skim

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.

III. ACTIVITIES:

Perform the Suggested Soup Recipes

CREAM OF POTATO SOUP

Tools and Equipment

Ingredients:
• casserole
• gas or electric stove • ½ cup chopped bacon
• knife • ¾ kg potatoes
• chopping board • 3 cups water
• strainer • 2 bulbs onions, chopped
• saucepot • 1 whole chicken bouillon cube
• measuring cup • 2 cups hot water
• measuring spoon • ¼ cups butter
• wooden spoon • ¼ tsp pepper
• soup ladle • 2 tbsp all-purpose flour
• ½ tsp. salt
• 1½ c all-purpose cream

Procedure:
1. Cook bacon until crispy. Cool and set aside, peel potatoes and cut into cubes; place in a
saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are
tender. Remove potatoes and sear the broth.

2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and
stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches,
adding ¾ cup of the potato-chicken broth with each batch.
Cover and blend for 1 minute or until smooth. Set aside.

3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose cream at once. Stir
while cooking until slightly thickened and bubbly. Cook for 1 minute more. Stir until heated
through. If necessary, stir in additional milk to make the desired consistency. Serve with
sprinkled bacon bits.
 EGG DROP SOUP

Tools and Equipment Ingredients

• casserole • 6 ½ cups prepared basic chicken stock
• stockpot with cover light
• gas or electric stove • 2 tbsp soy sauce
• knife • 2 tbsp sherry
• chopping board • ¼ tsp white pepper
• mortar and pestle • 2 large egg whites
• strainer • 1 tbsp salt
• measuring cup • 2 tbsp sesame oil
• measuring spoon • 1/8 tsp cornstarch
• wooden spoon • 2 large eggs
• soup ladle • 1 tbsp scallions, thinly sliced

Procedure:

1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add the soy sauce,
sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture.
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the
soup. Stir in the sesame oil, garnish with scallions and serve hot.

CREAMY CARROT SOUP

Tools and Equipment

• casserole Ingredients
• stockpot with cover • 22 grams butter
• gas or electric stove • 1 medium onion, chopped
• knife • 3 strips bacon, chopped
• chopping board • 600 grams carrots, cubed
• measuring cup • 1 pc small chicken cube
• measuring spoon • ½ cup cream
• wooden spoon • dash salt/pepper
• soup ladle

Procedure:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over heat until onion
is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat, cover,
simmer for about 30 minutes or until carrots are tender. Remove saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly without boiling.
5. Season with salt and pepper. Serve hot

How Well Did You Perform?

Find out how well you performed by asking your family members to accomplishing the Scoring
Rubric honestly. Remember it is your learning at stake!

Poor Fair Good Very Good

2 3 4 5
Products
General Appearance
a. The dish is attractive to look at and
appetizing
b. The dish has good color combination.
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
Palatability
a. The dish taste delicious.
b. The dish taste just right.
Nutritive Value
a. The dish is highly nutritious.
Procedures
Use of Resources:
a. Learner keeps working table orderly while
preparing the ingredients.
b. Learner uses only the proper and needed
utensils and dishes.
c. Learner uses time-saving techniques and
devices.
Cleanliness and sanitation
a. Learner is well-groomed and properly
dressed for cooking, uses a clean apron,
hairnet, hand towels and pot holders.
b. Learner observes proper sanitary handling
of food.
Conservation of nutrients
a. Learner follows proper preparation and
cooking procedures.
b. Learner followed the recipe correctly.
Total Score: (Maximum of 70 points)
Comments:
IV. SUMMATIVE ASSESSMENT (Use a separate sheet of paper for your answer)
I. A. Read the following questions carefully and choose the letter
of your answer. (10pts)

1. Which of the following is a clear soup?

A. Bisque B. Cream C. Bouillon D. Puree

2. What substance is added to give taste to the food?

A. Decoration B. Seasoning C. Flavoring D. Thickening

3. What type of soup can be served either hot or cold?

A. Ancient soup B. Dessert soup C. Cold soup D. Fruit soup

4. What utensil is appropriate in serving hot soup?

A. Bowl B. Soup bowl C. Basin D. Tray

5. What makes a soup appetizing?

A. Garnish B. Taste C. Ingredients D. All of the above

6. What stock is made by boiling prawn shell?

A. Fish stock B. Prawn stock C. Ham stock D. Vegetable stock

7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG B. Spices C. Salt D. Sugar

8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which
of the following flavoring agents will she use to give aroma to the stock?
A. Aromatic flavoring B. Ginger C. Garlic D. Smoke

9. What makes the stock tasty and appetizing?

A. Appearance B. Ingredients C. Color D. Smell

10. Which of the following is a clear soup?

A. Bisques B. Cream C. Bouillon D. Puree

B. Enumerate the 5-basic principle in preparing soups and give their

description. (5 pts.)
II.. ESSAY: In your own understanding, explain the differences between clear soup and
thick soup. (10 points)

References:
Department of Education, Technical Vocational Livelihood Education – Cookery
Module 2 Manual First Edition, 2016
 ANSWER SHEET

NAME _______________________________________________ SCORE ___

SUBJ TEACHER __________________________________GRADE/SEC___________