MATCHING

PICTURES
Vegetable Soup

Clear Soup

Béchamel
Sauce

Thick
Soups
Vegetable Soup

Clear Soup

Béchamel
Sauce

Thick
Soups
Vegetable Soup

Clear Soup

Béchamel
Sauce

Thick
Soups
Vegetable Soup

Clear Soup

Béchamel
Sauce

Thick
Soups
Vegetable Soup

Clear Soup

Béchamel
Sauce

Thick
Soups
Video Presentation
(https://youtu.be/3TL_34FHcUo)
ACTIVITY I
GRAPHIC
ORGANIZER
What should you consider when preparing soups?
Write your responses on the chat box. You are given
1 minute to accomplish the activity.
Basic Principles of
Preparing and
Cooking Soup
Overview
Soups must be cooked properly. Most
soups are cooked at a gentle simmer
and stirred occasionally. If a soup is
cooked for too long, the flavor can
become flat and nutrients will be lost.
Adding chopped fresh herbs, lemon
juice, or a dash of hot pepper sauce
to soup can brighten its flavor.
Finishing techniques are important
when preparing soup for service.
Soups should also be garnished just
before service.
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.
4 Principle.
th

Simmering
Gentle extractions
aid in flavor and
nutrition. Boiling
causes cloudiness
through agitation of
the ingredients.
5 Principle.
th

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.
 Essential Skills
(Showing a video clips)
• Preparing Basic Broth
• Preparing Basic
Consommé
• Clarifying Stock
• How to Make Cream
Soup
• Making Bisque
Assignment:

In reality, you would

not serve multiple
courses of soup at a
meal. Research a
soup appetizer recipe,
a soup main course
recipe, and a soup
dessert recipe.
Thank
You!