COOKERY

LEARNING COMPETENCY:
LO 2. Prepare soups required for menu items
2.1 select and assemble correct ingredients in preparing soups,
including stocks and garnishes
2.2 prepare variety of soup recipes according to enterprise standards
2.3 present and evaluate soup recipes in accordance with the criteria
At the end of the module, you should be able to:

1. recognize the classification and ingredients of a soup

2. prepare variety of soups according to enterprise standards
3. apply the procedures in preparing soups
4. appreciate the different methods of preparing healthy soups
PRETEST
Directions: Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.
1. Gino is a chef in the restaurant, he is asked to prepare a kind of cream
soup based on crustaceans like shrimp and lobsters. Which of the following
cream soup is fits for what was described in the situation?
a. purees b. bisques c. veloutes d. chowders

2. One of the basic principles in preparing soup that you need to consider is
the cooking time because it will make the soup flavorful. Which cooking
process will give you the best result?
a. skim
b. simmer
c. Start with cold water.
d. Cut vegetable to appropriate size for the type of stock.
3. Soups are based on stocks added with other ingredients for a
variety of flavor, consistency and aroma. If you’re going to
prepare it, which of the following will you use to achieve the right
consistency?
a. butter c. starch
b. b. spices d. water

4. Which of the following examples is classified as a thick soup?

c. bisques c. bouillon
b. consommé d. fruit
5. This is a clear seasoned stock or broth added with one or more
vegetable, meat, or
poultry.
a. consommé c. cream soup
b. veloutes d. vegetable soup

6. The following are other thickening agents for soup EXCEPT

a. rice b. flour c. salt d. corn starch
7. Procedures in soup preparation are important to follow to
achieve quality products.
Which of the following is NOT consider as one of the standard
procedures in making
a good soup?
a. Use spices with discretion.
b. Do not strain stocks and soups.
c. When preparing a stock for soup, always skim off the fat.
d. To improve the flavor of the soup, sauté vegetable garnishes.
8. Cream soup are soups that are thickened with roux or other
thickening agents plus milk and/or cream. In preparing cream
soup, what should be avoided?
a. boiled
b. seasoned
c. served cold
d. covered during cooking
9. These are usually served at the start of a meal, and sometimes
considered an appetizer. It is also a popular item when a menu is
offered.
a. stocks c. soups
b. sauces d. starch

10. Which of the following is considered as a clear soup?

b. Bisques c. bouillon
b. cream d. puree
LOOKING BACK
Answer the following questions in your notebook.
1. What is a stock? Discuss briefly.
2. How are stocks being classified?
3. Why stocks called as “fonds de cuisine” in French or the
foundation of cooking?
What is a soup?
Soup, according to the dictionary (MW,
2004), is “a liquid food with stock as its base
and often containing pieces of solid food.”
Activity 1
Directions: Let’s have a Soup!
You are tasked to choose the ingredients in preparing Lomi
Batangas Soup by your teacher. Draw a soup bowl on your paper
and write the ingredients in preparing Lomi Batangas Soup inside
the soup bowl.
Activity No. 2

Directions: List down at least 5 procedures in making a good

soup. Write your answer on your paper.
Example: 1. To improve the flavor of the soup, sauté vegetable
garnishes.
REMEMBER

Soups are classified into a clear or thin soup, thick soup, cold
soup, and nationality or specialty soup—though many countries
and regions have created soups that are not identified with this
classification.
 Classification of Soups

A. Thin or Clear Soup – the thinnest soups are clear. Broth,

bouillons, consommés, and other thin soups are made from clear
stocks with few ingredients.
• A broth is a rich flavorful stock.
• A bouillon is made for stock, extra meat and seasoning.
• A consommé is a perfect clear thin soup.
B. Thick Soups – thick soups have thicker consistency and fuller
body than thin or clear soups. These are:

1. Cream - soups are thickened with roux and finished with cream
2. Purees - vegetable soup made thicker with starch
3. Bisques - are thickened soups made from shellfish
4. Chowders or gumbo is a thick soup , made from fish, shellfish,
and vegetables.
C. Cold Soups – cold soups are either cooked or uncooked. They
are chilled before serving.

D. Nationality or Specialty Soups – These soups are originated

from a particular geographic
are or region. These can be thin or thick.
Other Types of Soup

1. Dessert Soup
2. Fruit Soup
3. Cold Soup
4. Asian soup
Basic Principles of Preparing Soup

1st Principle
Start with Cold Water

2nd Principle
Cut vegetables to appropriate size for the type of stock

3rd Principle
Select your protein base: beef, chicken, pork and fish

4th Principle
Simmer

5th Principle
Skim