Mylp 240406084704 016ec6fc

Republic of the Philippines
San Bartolome Integrated High School

Province of Laguna
Qualifications : COOKERY
Schedule: Time: _____ Section: _____
I. Objectives
At the end of the lesson, the students should be able to :
A. Differentiate the clear soup and thick soup
B. Identify the classification of clear soup and thick soup
C. Discuss the main ingredients in making soup
II. Subject Matter

Topic: Prepare Soups Required for Menu Item
Subtopic: Classification of soups and Ingredient in making soup
Materials: PowerPoint Presentation, Laptop
Reference: Cookery Module pages 255-270
III. Procedure
A. Daily Routine
a. Prayer
b. Greetings of the Class
c. Checking of Attendance
d. Review of the past lesson
B. Presentation
Activity: Spot the difference!
Direction: The students will analyze the picture and complete the missing letters
to guess the hidden word.
Analysis: Guide Questions:

1. What can you say about the pictures and words that you encounter during
the activity?
2. What do you think is the topic all about?
Discussion
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.
 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.
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
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak)
• Onion
• Garlic
• Water
• Eggs
• Cornstarch
• Seasoning (MSG, convenience products)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
Basic Principles of Preparing Soup
1stPrinciple. 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
2ndPrinciple. 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.
Application
Choose in the different types of cream soup and explain the difference between them.
IV. Evaluation
A. Identification
Direction. Identify what is being described in the picture if it is Broth and bouilion,vegetable
soup or Consomme. Write your answer on your answer sheet.
2.
B. Fill in the Blanks

1. Direction. Complete the sentence below.
6. Consider the ______ of the cake and be sure that the
2.
filling will complement the cake’s flavor.
7. Take into account the _____ of the cake.
8. If the cake will not exposed to ____ temperatures, do not choose a filling that will melt.
9. If the cake has to be made a day or so ahead of when it will be eaten, be sure the filling will
_____up for that period of time
10. The amount of filling you need will vary depending on the type of ___, the type of cake,
number of layers, and personal preference. Generally, 1/2 cup of filling per layer should be
sufficient. This may be too much if the filling is very rich or you may prefer a little more than 1/2
cup of some fillings but be careful not to add too much, causing the cake to become unstable
Answer Keys
1. Whipped Cream
2. Custard
3. Glazes and Syrup
4. Fruits
5. Frosting
6. flavor
7. storage
8. warm
9. hold
10. filling
V. Assignment
Search for the different classification of frostings
Prepared by:
Mary Joy R. Villapando

Mylp 240406084704 016ec6fc

Uploaded by

Copyright:

Available Formats

Mylp 240406084704 016ec6fc

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Mylp 240406084704 016ec6fc

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

San Bartolome Integrated High School

II. Subject Matter

Analysis: Guide Questions:

 Broth and bouillon simple clear soup without solid ingredients.

 Purees – vegetable soup thickened with starch

 Veloutes – soup thickened with egg, butter and cream.

Other thickening agents for soup

Basic Principles of Preparing Soup

1stPrinciple. Starting with Cold Water

2ndPrinciple. Cutting vegetable to appropriate size for the type of stock.

4th Principle. Simmering

5th Principle. Skimming

B. Fill in the Blanks

Mary Joy R. Villapando

You might also like