October 31, 2024

NAME:_________________________________________________
GRADE & SECTION :____________________________________
DATE:_________________________________________________

PREPARE SOUPS REQUIRED

FOR MENU ITEM
 TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 10
QUARTER 3, MODULE 2

LO 2. PREPARE SOUP REQUIRED FOR MENU ITEMS

Objective:
1 Classify soup according to ingredients used.
2. Select and assemble correct ingredients in preparing soups, including stocks and
garnishes.
3. Apply principles in prepare variety soup recipes.

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. CONTENT

Classifications of Soups

1. 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.

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 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
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
A. Tonge sui – a Chinese soup
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.

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 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. corn starch

Ingredients Of Soup

• Salt • Meat (chicken, beef, pork, lamb, fish)

• Pepper • Vegetables (carrots, string beans, turnips, tomatoes,
• Onion mushrooms, celery, leak)
• Garlic • Seasoning (MSG, convenience products)
• Water • Garnishes (slices of lemon, egg, shredded
• Eggs vegetables, pimiento strips)
• Cornstarch • Butter
• Cream

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.

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Cooking Soups on Different Sources

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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III. ACTIVITIES: SOUP BEFORE YOU LOPE

Activity 1
Directions: Find all the twelve (12) ingredients in making soups from the jumbled
letters.
1.

2. S E L B A T E G E V Y M
3. E E G S I C E R Y A T E

4.
A G A R L I C Z M S A A
M G R S P E P P E R C C
5.
C S L W O N I H T T R S
6.
B U C O R N S T A R C H
7. C O R O X I I S S M R P
8. D R C O N I O N V S E E

9. S V U R D S T P G A A P
M E A T E V U B L L P P
10.
M G A R L A B U T T E R
11.
G A R N I S M E T T U B
12.

Activity 2
Directions: Fill out the table by giving examples to each type of soup.

Clear Soup Thick Soup Other Types

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Activity 3

Direction: Answer the following questions below. (5 points each)

1. Why Cutting vegetable to appropriate sizes for the type of stock is important?
2. Why cold water is used at the start of cooking soup?

RUBRICS for Essay

5- Significant fact are given and properly cited

4- Acceptable fact is given and properly cited
3- Information given is weak, improper citations
2- Little information is given, improper citations.
1- Repetitive information; no citation

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Name: Date:

Grade/Section: Score:

Technology And Livelihood Education - Cookery10

QUARTER 3, Module 2
SUMMATIVE ASSESSMENT

Part 1
Directions: Complete the following statement to reveal the principles of preparing
soup. Pick answer from the bowl of words and phrase below.

1. Start with , this will dissolve protein, vitamins

and mineral.
2. Cutting vegetables to for the type of stock for
maximum flavor to be extracted..
4. Gentle extraction, or aid in flavor and nutrition.
5. Through stock will be kept clear, scum on
top contain impurities will be removed.
6. Thick soups may continue to thicken during cooking and may need additional
stock or water to .
7. 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, this is the process of
.
8. Cuts of meat that are less tender should be added
to allow more time in cooking.
9. Add fish of the cooking process to keep it from overcooking.
10. should be added during the final 15–20 minutes of
cooking the soup.

appropriate sizes protein based fully cooked

cold water Green Vegetables simmering
adjust consistency early degreasing
closed to the end skimming

Part 2

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Direction: Compare and Contrast Clear Soup and Thick Soup by filling out the
Venn Diagram

PERFORMANCE TASK

Directions: How to cook different sources of soup? Write down principles in each
given source.

Meat, Poultry and Fish Green Vegetables

Grains and Pasta Beans and Legumes

RUBRICS
10- Main ideas are stated
8- Acceptable ideas are stated
6- Less relevant ideas are stated
4- Little ideas is given
2- Repetitive information; confusing

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