Welcome

Madam Bangbang
To tle 10
cookery
 HELLO!
I am your Ma’am Buen B. Mamaril

I’m gonna Shoot you

to Learn !
So Let us CLICK and
LEARN
 “
“A person who never made a mistake
never tried anything new.”
-Albert Einstein
This points to the set of knowledge and skills that you will learn after
completing the module.
At the end of this session you would be able to do
the following:
1. define soup;
2. classify different types of soup; and
3. value the importance of soup in meal
preparation.
 PRETEST
I. Multiple Choice.
Directions: Read the following statements and choose the
correct answer
1. It is made by simmering meat, mirepoix
and aromatics for a short period of time.
a. broth b. soup c. stock d. veloutés
 PRETEST
_____2. A type of clear soup made from
richly flavored stock that has been
clarified.
a. broth
b. b. consommé
c. c. chowder
d. d. vegetable soup
 PRETEST
_____3. A clear seasoned stock with
meat, poultry and vegetables.
a. broth
b. b. consommé
c. c. chowder
d. d. vegetable soup
 PRETEST
_____4. Soups that are thickened using
different thickening
a. broth
b. b. clear soup
c. c. thick soup
d. d. thin soup
 PRETEST
a._____5. Soup that is thickened with
eggs, butter, and cream.
a. bisque
b. broth
c. chowder
d. veloutés
 MODULE 4
MISE ‘EN PLACE
 SOUPS
• mostly hot and sometimes cold
liquid made from stock with added
meat and vegetables
• a liquid food, generally served
warm or hot made by combining
ingredients of meat or vegetables
with stock
CLASSIFICATIONS OF SOUPS
Soups are comfort food for
others and loved by most
people specially in a cold
weather or if someone is sick.
These can have variety of
flavor, aroma and tastes.
 CLASSIFICATIONS OF SOUPS
1. CLEAR SOUP – a soup that is made by
simmering meat or vegetables in a liquid until
all the flavors are released, light or mild-
flavored soups with clear and unthickened
broth. These are made without the addition
of flavorings, spices and starches.
 CLEAR SOUP
A consommé (French term) is a type of
clear soup made from richly flavored
stock that has been clarified, a process
which uses egg whites to remove fat and
sediment. It’s made up of fish, meat,
poultry or vegetable stock. Consommé
are often served by itself, as an
appetizer or used in other recipes.
 CLEAR SOUP
Vegetable soup or julienne
soup – a clear seasoned stock with
meat, poultry and vegetables. The
vegetables are cut in julienne and are
lightly fried or browned in butter but
must not be overly greasy.
 CLEAR SOUP
Broth – broth can be served as is because
it was already seasoned unlike stock. It is
made by simmering meat, mirepoix and
aromatics for a short period of time. Broth
can also be made by cooking fish, grains or
vegetables. You can use it to make
egg drop soup, noodle soup, miso soup,
and basically any type of soup.
VEGETABLE SOUP
CHICKEN BROTH SOUP
CONSOMME SOUP
 2. THICK SOUP
Thick soups are soups that are thickened
using different thickening agents like flour,
cornstarch, cream, vegetables and other
ingredients. Depending on how you thicken
a soup, you can get different textures and
flavors.
 Thick soups are classified depending upon the type of
thickening agent used:
• purées are vegetable soups thickened with
starch
• bisques are thick creamy soup that includes
shellfish vegetables thickened with cream.
• cream soups may be thickened with
béchamel sauce
 Thick soups are classified depending upon the type of
thickening agent used:
• veloutés are thickened with eggs, butter, and
cream
• chowder - is a type of soup with milk or
cream and thickened with broken crackers,
crushed biscuit, or a roux. Variations of
chowder can be seafood or vegetable.
PUREE SOUP
BISQUE SOUP
VELOUTE SOUP
 3. OTHER TYPES OF SOUP
A. Cold soup - This is a special
category because this grouping
of soups is served differently:
Well chilled, in chilled cups or
bowls.
 3. OTHER TYPES OF SOUP
B. Dessert soup – sweet soup that acts as dessert
• Ginataan – Filipino dessert creamy soup made up of
coconut cream, tapioca pearl and fruits like banana,
jack fruit, sweet potato and taro.
• Shiruko – Japanese asuki bean soup
• Tong Sui – literally known as sugar water, a Chinese
traditional sweet soup made up of beans, milk and
fruits
 3. OTHER TYPES OF SOUP
C. Fruit Soup – soup that uses fruit as main
ingredient, may be served warm or cold.
Many varieties of fruit soups may be
prepared based upon the availability of
seasonal fruit.
 ACTIVITIES
Activity no.1:
Directions: Make a list of various kind of
soup in the Philippines, Identify the place
and origin of the soup and write the
ingredients as well as the procedure. Make
at least five.
 ACTIVITIES
Activity no. 2: Make a short narration of
your favorite soup.
__________________________________
__________________________________
__________________________________
______________________
 VALUING
1. In a complete meal, how does soup
balances or compliments the meal?
__________________________________________
________________________________
__________________________________________
In your own words, briefly explain. ________________________________
________________________________
THANKS !
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