Republic of the Philippines

Department of Education
Region V
Division of Masbate
PALANAS NATIONAL HIGH SCHOOL
Mabini, San Pascual, Masbate

LEARNING ACTIVITY SHEET No. 2

Name:
Learning Area-Grade COOKERY-2 (T.L.E 10)
Date

Topic: PREPARE SOUPS for REQUIRED MENU ITEMS

I. INTRODUCTORY CONCEPTS
Good day!
This lesson covers the skills, knowledge, and attitudes required to prepare various soups.
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. LEARNING SKILLS

In this lesson, you are expected to:
Identify the ingredients used for making soups and the different classification of a
soup; and
Prepare variety of soup recipes according to enterprise standards.

III. ACTIVITIES
WHAT I NEED TO KNOW
CLASSIFICATION 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.
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  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

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
• 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)

CREAM OF POTATO SOUP

INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
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. Gold Medal all-purpose flour
soup ladle ½ tsp. salt
1½ c all-purpose cream

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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 desired consistency. Serve with
sprinkled bacon bits.

CHICKEN AND CORN CHOWDER

INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
saucepan
saucepot 200 grams butter
gas or electric stove 1 tsp. salt
knife 1 pc carrot, strips
chopping board 1 pc onion, sliced
mortar and pestle 6 cup water
strainer 6 strips bacon strips
measuring cup ½ cup chopped onion
measuring spoon ½ cup cubed celery
wooden spoon ½ cup cube carrot
soup ladle 7 cup chicken stock
½ cup gold medal all-purpose
1 can flour
small corn kernels

PROCEDURE:

1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a boil. Cook for
20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into cubes. Set
aside.
3. In a saucepan, put bacon strips. Cook until brown. Set aside.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepan, using the bacon drippings, sauté onions until soft. Add chicken meat. Mix
well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
It may be served with barley-garlic, bread, and bacon at the side.

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 CONSOMME A LA MADRILENE

INGRIDIENTS
TOOLS AND EQUIPMENT
QUANTITY DESCRIPTION
casserole 1kg. Lean beef, cut in 3 portion
gas or electric stove ½ kg bone marrow
knife 3 ½ liter cold water
chopping board 3 large carrots, cut up
measuring cup 2 cloves onion, stuck with 3 cloves
measuring spoon 2 stalks celery w/leaves.
wooden spoon 3 leeks, sliced lengthwise and
soup ladle 1½ tbsp. wash salt
6 peppercorns
2 spring parsley
pinch basil
1 clove clove garlic
1pc bay leaf
3 large egg whites, beaten
3 crushed eggshells
2 cup tomato puree
2tbsp finely chopped onions
½ tsp dried basil

PROCEDURE:

1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5 minutes
and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns, parsley, thyme,
garlic and bay leaf. Cover and cook slowly for 4 – 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent paper towels.
Remove the remaining particles and reserve the meat for another purpose.
4. To clarify the consommé, return it to the heat and add beaten egg whites and eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness cheesecloth.
6. Pour 6 cups of consommé into a saucepan and reserve the remainder for another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove from the heat
and strain through cheesecloth.
8. Serve hot.

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.
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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.

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.

WHAT I HAVE LEARNED?

ACTIVITY #1
Direction. Read the following questions carefully and choose the letter of the correct answer.

_____1. Which of the following is a clear soup?

A. bisque C. cream
B. bouillon D. puree
_____2. What substance is added that gives taste to the food?
A. decoration C. seasoning
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 B. flavoring D. thickening
_____3. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
_____4. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
_____5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above

ACTIVITY #2 SEQUENZING
Direction. Arrange the following procedures in making Basic White Stock according to its
proper step by writing/putting a number before the statement.

CONSOMME A LA MADRILENE

1. Strain through a double thickness of cheesecloth and skim off fat. Use absorbent paper towels.
Remove the remaining particles and reserve the meat for another purpose.
2. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer for 5 minutes and
skim. Cover and simmer for 1 hour.
3. Bring to a rolling boil and strain once more through 3 thickness cheesecloth.
4. Pour 6 cups of consommé into a saucepan and reserve the remainder for another use.
5. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns, parsley, thyme,
garlic and bay leaf. Cover and cook slowly for 4 – 5 hours.
6. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove from the heat and
strain through cheesecloth.
7. Serve hot.
8. To clarify the consommé, return it to the heat and add beaten egg whites and eggshells.
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ACTIVITY #2

ANSWER KEY IV.

V. REFERENCES
Technical Vocational Livelihood Education – Cookery Module 2, Manual, First Edition

ANGELICA C. VERAQUE-REGALARIO
BRENDAN B. DESTACAMENTO HT I