Cookery 10

QUARTER 3 LAS Number 2

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Prepare Soups Required for Menu Items

WEEK 2: Most Essential Learning Competencies:
LO 2. Prepare soups required for menu items
1. Select and assemble correct ingredients in preparing soups, including
stocks and garnishes
2. Prepare variety soup recipes according to enterprise standards 2.3 present
and evaluate soup recipes in accordance with the criteria

Background Information for Learners

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 - They 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.
 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 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 soup b. Fruit Soup can be served hot or cold
depending on the recipe where dried fruits are used like raisins and prunes.
B. 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

 rice
 flour
 grain
 corn starch

Ingredients of soup
 Meat (chicken, beef, pork, lamb, fish)
 Salt and 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 contain
impurities.

Cooking soups
Meats, Poultry and Fish
 Cuts of meat that are less tender should be added early in the cooking process
o Poultry needs to be added early enough so that it cooks thoroughly
o Add fish closed to the end of the cooking process to keep it from
overcooking.
 Grains and Pasta
o Allow a little more time in cooking.
 Beans and Legumes
o Soaked beans, lentils and black-eyed peas should be added with the liquid
so they will fully cooked.
 Dense or Starchy Vegetables
o A small-diced cut of potatoes, carrots and winter squashes will require 30-45
minutes to cook
 Green Vegetables
o 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
LEARNING ACTIVITY 1
Perform the Suggested Soup Recipes
CREAM OF POTATO SOUP
INGRIDIENTS
TOOLS AND EQUIP-
QUANTITY DESCRIPTION
MENT
casserole ½ cup chopped bacon
gas or electric stove ¾ kg potatoes
knife 3 cups water
chopping board 2 bulbs onions, chopped
strainer 1 whole chicken bouillon cube
saucepot 2 cups hot water
measuring cup ¼ cups butter
measuring spoon ¼ tsp. pepper
wooden spoon 2tbsp. all-purpose flour
soup ladle ½ tsp. salt
1½ c all-purpose cream

PROCEDURE:
1. Cook bacon until crispy. Cool. 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 desire consistency. Serve with sprinkled bacon bits.
 Find out how well you performed by accomplishing the Scoring Rubric
honestly and sincerely. Remember it is your learning at stake!
Direction: Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing
the ingredients
b. used only the proper and needed utensils and
dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for cook-
ing, used clean apron, hair nets, hand towel and
pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and
cooking procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:
LEARNING ACTIVITY 2:
Direction: Write what you have learned about the topic today

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 7