TVL

12 COOKERY NC II
Week 3-4

IRENE R. SARMIENTO
2020

LEARNER’S MATERIAL

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 I What I need to know?
After going through this module, you are expected to:
1. identify principles of cooking soups;
2. familiarize the different classifications and types of soups;
3. demonstrate how to prepare ingredients of soups;
5. cook variety of soups; and
6. value the importance of safety and hygiene in preparing soups.

D What I know?
SOUPS

Overview
This section introduces you to the skills involve in preparing soups. Once you recognize the basic measures,
this will lead you to cook a wide variety of nourishing meals.

A. MULTIPLE CHOICES
Directions: Read each statement carefully and choose the letter that best describe your answer.

1. What are the two categories of soup?

a. Thick & Thin
b. Clear & Thin
c. Specialty & Thick
d. Clear & Thick

2. Cream soups should never be ________________.

a. boiled
b. seasoned
c. served cold
d. covered during cooking

3. If you observed Chef Shiela preparing a soup with a food mill or immersion blender, it is likely that the soup she is
preparing is a __________.
a. chowder
b. cream soup
c. pureed soup
d. hearty

4. Mr. Ramos will be having visitors for dinner. If he will prepare creamy corn soup for their dinner, which of the
following flavoring agents will he use to give aroma to the soup?
a. aromatics
b. garlic
c. ginger
d. smoke

5. Irene will prepare a hearty vegetable soup for dinner, which of the following ways can she do to make her soup
creamy?
a. add coconut milk
b. put yogurt
c. add stale bread
d. put cream

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 D What is in?
UNTANGLE YOUR CONFUSION

The following terminologies will help you as you along this module. Read them wisely and understand the
meaning across the text.

Potage - a general term in French used to describe soup

Curdling - cause to separate into curds or lumps

Bouillon - another term for broth

Roux -thickening agent that helps prevent curdling of cream soups

Food-mill - a strainer with crank - operated, curved blade; it is used to puree soft foods while straining

Lesson 1 SOUPS

Soup is a simmered liquid made by combining the ingredients such as the meat,
poultry, fish, shellfish and vegetables in stock or hot boiling water. Herbs and spices are added
to enhance the flavour and reduce the use of salt. Soups are varied in flavour, texture,
appearance and nutritive value. It may be classified into clear and thick soup depending on
the other dishes to be served.

Task 1: IDENTIFICATION

Directions: Look at the two pictures of soups and identify their ingredients / procedures.

Consomme Soup

Ingredients:
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________
Chowder Soup

Note: Use extra sheets when necessary.
Procedures:
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________
___________________________

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 D What is it?
Soups are varied in flavour, texture, appearance and nutritive value. It may be classified into clear and thick
soup depending on the other dishes to be served. When the soup is intended as an appetizer, choose a clear soup,
but if the main course is light, the soup must be thick and nourishing. Most soup has a basis of meat or vegetables
and a combination of cereals. Stock made from white and brown meat, fish or vegetables forms the best foundation
for most soups. Soups are served in soup cups or bowls, or it may be set at each person’s place, from which it is
poured into a soup bowl. An appropriate garnish adds greatly to the appearance, flavour and often the nutritive value
of a soup.
Soup is a simmered liquid made by combining the ingredients such as the meat, poultry, fish, shellfish and
vegetables in stock or hot boiling water. Herbs and spices are added to enhance the flavour and reduce the use of
salt.

KINDS OF SOUP

1.Clear soup is made from a clear stock or broth. Broth are based on meat and not
bones resulting to richer and flavourful liquid, unlike the stock, the meat bones are
simmered along with other ingredients. Clear soup is easy to prepare given the high
quality of ingredients.
Examples:
a. Basic broths. Broth differs from stock in that it can be used either by itself or as
a base for both clear soups and thick soups. Stock, which begins by roasting
beef, chicken or fish bones, is simmered for a longer time with complementary
vegetables. Broth comes from simmering meat (and sometimes bones) with
carrots, celery, onions and herbs for less time than the stock requires.

b. Consomme soups. These are the sophisticated cousins to basic broth soups. These intensely flavored soups
are often enjoyed on their own, as an appetizer or as the base for other dishes. They start with a previously
made stock made from either beef, chicken or fish as well as the less-classic vegetable.

c. Noodle soups. American-style noodle soups usually begin with light chicken broth and cubed or shredded
chicken. The increasingly popular Vietnamese clear soup, pho, typically combines beef broth, rice noodles,
complex spices and a small number of other ingredients that are thinly sliced. Japanese noodle soups
typically feature ramen noodles and pork or chicken broth along with Asian vegetables like bamboo shoots.

2.Thick soup differs from clear soup because of the thickening agent added into the
soup. The thickening agents are the roux, beurre manie, cream, milk, starch and
vegetable puree. A thick soup should have a velvety smooth texture and the thickness
of a heavy cream. It is necessary to strain the solids and at times to puree and put back
in the soup. Thick soup maybe served hot or cold.
Examples:
a. Puree soup - The soup’s main ingredients are cooked before placed in a food
processor or blender to make a puree. Vegetables that are made into puree
soup are carrots, squash, beans and potatoes. This hearty soup is sometimes
served as the main course. The ingredients in the soup are pureed to
thickness, though cream or milk is occasionally added to thicken the puree
soup. It has a coarse texture than the cream soup.

b. Cream soup - It is a velvety smooth thick soup, thickened by a roux, beurre manie or other thickening agent
like milk, flour, starch and cream. Cream soup is also made of cooked vegetables that are sometimes pureed.

c. Specialty Soup is a kind of soup that highlights the cuisine of a specific region or countries that shows the use
of special ingredients and techniques that is only found in that country.

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3.Specialty and Ethnic soup came from a specific region, season, or culture. This is a
third category of soups, beyond clear and thick, that is something of a catch-all, also
referred to as national soups or potage paysanne (soup of the people), a category that
would include minestrone, gazpacho, avgolemono (Greek lemon and rice soup),
vegetable tangine, Moroccan vegetable stew, French onion soup, corn and potato
chowder, chili, borscht, and Brunswick Stew
Examples:
a. Bisque - It is made with a concentrated stock of shellfish or seafood like
shrimps and lobster with an addition of cream and roux. The shells are
removed before the bisque is strained. They are prepared like cream soup
and are always finished with a cream.
b. Chowder – It is a specialty soup that is made from fish, seafood and
vegetables. Thickening agent like roux, milk and potatoes is added in preparing chowder. Chowder is
compared to stews because they are hearty and chunky soup.
c. Cold soup – It is prepared like pureed and cream soup then chilled. The cream is added to the cold soup
before they are serve or after they have been chilled, the consistency must be thinner than the hot cream
soup.
d. International soup – This kind of specialty soup are link to different nations and cultures. The ingredients
in the international soup are associated with culture cuisine. Borscht (Borsh (t)) is a beet root kind of soup
that originated in Russia and serve in ethnic restaurant in said country. Among the international soup that
are already known worldwide are the French Onion soup, Italian Minestrone soup, Japanese Miso soup,
Spanish Gaspacho, Egg-drop-soup from China, Bouillabaise French fish soup, Gumbo soup from South
America and Pho Vietnamese noodle soup.

E What I can do?

do?
Task 2: VENN PLATTER

Choose two examples of soups and write their differences and similarities on the VENN Platter below.

Soup no.1 Similarities Soup no. 2

E What is more?
GUIDELINES in PREPARING SOUP

1. Prepare needed tools and equipment and ensure working area is clean and safe
2. Ready clear and flavorful broth
3. Select ingredients which complements each other
4. Cut ingredients uniformly
5. Observe differences in cooking time
6. Do not overcook

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HOW TO COOK PUMPKIN SOUP

Yield: 4-5 cups

Kitchen Tools and Equipment
Stock pot or medium casserole blender
Ladle Chopping board
Chef’s knife Utility bowls
Measuring cups Measuring spoons
Tasting spoon Kitchen tong
Strainer Soup bowl or consomme cup

Shopping List
1 tbsp butter 250 grams pumpkin or squash
1 pc apple 5 cups of vegetable stock
¼ cup all purpose cream salt and ground pepper to taste
fresh parsley to garnish

Works to do
a. Peel and cut apple in small diced
b. Peel pumpkin and cut into big diced
c. Boil pumpkin with 3 cups of vegetable stock or until tender. Remove from heat and allow to cool.
d. Mash the cooked pumpkin and blend to puree. Add 2 cups of stock and 2 tbsp butter.
e. Add apple and blend to pureed pumpkin.

Procedure:
a. In a sauce pan pour- in the pureed pumpkin and let it simmer for 3 minutes, add 2 cups of vegetable
stock and add another cup if necessary
b. Add 2 tbsp of purpose cream
c. Add salt and pepper to taste
d. Serve and garnish with parsley
e. Top with designed cream

GUIDELINES in PREVENTING CURDLING

1. Do not combine milk and separate soup stocks without the presence of roux and other starch
2. Do not add cold milk or cream to simmering soup
3. Do not boil soups after milk or cream is added.

E What I can do?

do?
Task 3: SIMPLE ARITHMETIC
Directions: Prepare a market list for specialty soup Ginataang Mais . You will be rated using the Scoring
Rubrics.
SCORING RUBRICS
I. Name of Soup: ________________
SCORE PERFORMANCE LEVELS
Ingredients Quantity Cost Total
Cost
10 – Very Satisfactorily selected ingredients,
Coconut milk 4 cups P 50 P50 quantified, and computed correctly.

7 - Satisfactorily selected ingredients,

quantified, and computed with minimal errors.

4 - Satisfactorily selected right ingredients but

quantified, and computed with many errors.

2- Unsatisfactorily selected, quantified, and

computed ingredients.

TOTAL SCORE
Total

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 E What else can I do?
TASK 4: BE YOUR OWN MASTER CHEF

Directions: Based from your groupings, choose any of the given soup and prepare them according to
the procedures discussed by the teacher. Get the most out of available resources and alternatives at
home. Find out how well did you perform by accomplishing the Scoring Rubric honestly. You will also
be graded by the Performance Task Rubrics below.

Note: You can do any of the following in accomplishing your task.

 Ask your parents to take a video/picture while you are preparing soups and send them to google classroom.
 Make a collage/cut out pictures showing the procedure on how to make stocks.
 Write your experience in preparing soups.
 On a sheet of bond paper, ask your guardian to write a reflection on the palatability and your cooking
preparations. Compile them in your Portfolio.

SCORING RUBRICS

SCORE PERFORMANCE LEVELS

10 – Very Satisfactorily performed the skill without supervision and with

initiative and adaptability to problem situations.

7 - Satisfactorily performed the skill without assistance or supervision.

4 - Satisfactorily performed the skill but requires some assistance and/or

supervision

2- Can perform parts of the skill satisfactorily but requires extensive

assistance and/or supervision.

TOTAL SCORE

Remarks: ____________________________________________________________________________________

LIST OF SOUPS TO BE PREPARED

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 A What I have learned?
Points to Remember
GUIDELINES in PREVENTING CURDLING

1. Do not combine milk and separate soup stocks without the presence of roux and other starch
2. Do not add cold milk or cream to simmering soup
3. Do not boil soups after milk or cream is added.

POST-TEST
TASK 5: ESSAY
Directions: Explain any of standard portion sizes, right temperature, garnishes, right tools and
equipment, health and hygiene, personal protective equipment in the service of soups. Provide
examples to support your answer. You will have rated by the rubrics below.

Criteria Performance Indicator Points Earned

Points

Content Provided supporting details and factual scenarios 4

Organization of ideas Expressed points in clear and logical 3

arrangements

Grammar Used correct sentence structure, punctuation, and 3

meaning

TOTAL 10

TASK 6: HOW TALENTED YOU ARE?

Directions: Showcase ten (10) different cutting technique by choosing one of the
following:
a. Draw and name them correctly.
b. Take a picture/record a video and send them to your teacher’s Facebook
Messenger or in the google classroom.
c. Cut out pictures from magazines and paste them on a bond paper. Put them in your
portfolio.

References:
https://irene24ryan.h5p.com/content/1291075269912565189
https://irene24ryan.h5p.com/content/1291075356970370189
https://www.google.com/search?q=chef+pictures&oq=chef+pictures&aqs=chrome..69i57j0l7.7403j0j7&sourceid=chrome&ie=UTF-8
https://quizlet.com/11711801/culinary-fundamentals-day-6-flash-cards/
https://www.theculinarypro.com/soups
https://www.google.com/search?q=chowder+soup&tbm=isch&ved=2ahUKEwjQ9dOD5JfsAhUqy4sBHcW4BEQQ2-
cCegQIABAA&oq=chowder&gs_lcp=CgNpbWcQARgBMgQIIxAnMgQIABBDMgcIABCxAxBDMgQIABBDMgQIABBDMgIIADICCAAyAggAMgIIADICCAA6CAgAELEDEI
MBUOZEWMFSYKtjaABwAHgAgAGHAYgBtgaSAQMxLjaYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=Rxh4X5C2DqqWr7wPxfGSoAQ&bih=576&biw=13
49&rlz=1C1SQJL_enPH904PH904&hl=en#imgrc=rLTSfIM1mp1mYM&imgdii=zj9j6HwIOLroZM

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