PREPARE, PRESENT AND
EVALUATE VARIETY OF SOUPS
Cookery 10
Module 2-Lesson 2
ACTIVITY 4.
Rumble Crumble!
DIRECTION: ARRANGE THE JUMBLED LETTERS IN THE
FIRST COLUMN TO FORM THE REQUIRED
CLASSIFICATION OF SOUP. CHOOSE YOUR ANSWER
FROM THE GIVEN CHOICES ON THE NEXT COLUMN.
1. S U P E R E
2. S O M N O C M E
3. S R E D W O H C
4. S I B S E U Q
5. S E T L O U V E Module 2-Lesson 2
SOUP
10$
- ARE MOSTLY HOT AND SOMETIMES COLD
LIQUID MADE FROM STOCK WITH ADDED
MEAT AND VEGETABLES FOR FLAVOR AND
AROMA
Module 2-Lesson 2
CLASSIFICATION OF SOUPS
Module 2-Lesson 2
CLEAR SOUPS
SOUPS BASED ON A CLEAR, UNTHICKENED BROTH OR
STOCK. 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.
BROTH OR
BUILLON
- IS A SAVORY LIQUID MADE OF WATER IN WHICH BONES, MEAT,
OR VEGETABLES HAVE BEEN SIMMERED. IT CAN BE EATEN ALONE, BUT IT IS
MOST COMMONLY USED TO PREPARE OTHER DISHES, SUCH AS SOUPS, GRAVIES,
AND SAUCES.
- THE MAJOR DISTINCTION BETWEEN BROTH AND STOCK IS THAT
BROTHS CAN BE SERVED AS IS, WHEREAS STOCKS ARE USED IN PRODUCTION OF
OTHER
DISHES. Module 2-Lesson 2
Consommé
n2
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. IT IS
MADE BY ADDING A MIXTURE OF GROUND MEATS,
TOGETHER WITH MIREPOIX (A COMBINATION OF CARROTS,
CELERY, AND ONION), TOMATOES, AND EGG WHITES INTO
EITHER BOUILLON OR STOCK.
Vegetable Soup
n2
IT IS A COMMON SOUP PREPARED USING VEGETABLES AND
LEAF VEGETABLES AS PRIMARY INGREDIENTS. IT IS CLEAR
SEASONED STOCK OR BROTH WITH THE ADDITION OF ONE
OR MORE VEGETABLE, MEAT OR POULTRY.
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. IT SHOULD HAVE A VELVETY SMOOTH TEXTURE
AND THE THICKNESS OF HEAVY CREAM.
Cream soups
n2 ARE SOUPS THICKENED WITH ROUX,
BEURREMANIE, LIAISON OR OTHER
THICKENING AGENTS, PLUS MILK, OR CREAM.
Purées
n2 ARE SOUPS THICKENED BY GRINDING THE
SOUP’S MAIN INGREDIENT IN A FOOD
PROCESSOR OR BLENDER.
Bisques
n2 ARE THICKENED SOUPS MADE FROM
SHELLFISH.
Chowders
n2 ARE HEARTY SOUPS MADE FROM FISH,
SHELLFISH OR VEGETABLES USUALLY
CONTAIN MILK AND POTATOES.
Veloutés
SOUP THICKENED WITH EGG, BUTTER
n2
AND CREAM.
OTHER TYPES OF
SOUP
A.Cold soup
THIS IS A SPECIAL CATEGORY BECAUSE
n2
THIS GROUPING OF SOUPS IS SERVED
DIFFERENTLY: WELL CHILLED, IN
CHILLED CUPS OR BOWLS.
B.Dessert soup
n2
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.
EXAMPLES: GINATAAN, BILO-BILO, GINATAANG
MAIS
Module 2-Lesson 2
OSHIRUKO OR SHIRUKO – JAPANESE ASUKI BEAN
SOUP
TONG SUI – LITERALLY KNOWN AS SUGAR
WATER, A CHINESE TRADITIONAL SWEET SOUP
MADE-UP OF BEANS, MILK AND FRUITS
Module 2-Lesson 2
C. Fruit Soup
n2 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.
D. Hot Soup
n2
THIS ARE KIND OF SOUPS THAT ARE
SERVED HOT.
SINIGANG IS A FILIPINO SOUP OR STEW
CHARACTERIZED BY ITS SOUR AND
n 2SAVOURY TASTE. IT IS MOST OFTEN
ASSOCIATED WITH TAMARIND (FILIPINO:
SAMPALOK), ALTHOUGH IT CAN USE
OTHER SOUR FRUITS AND LEAVES AS THE
SOURING AGENT. IT IS ONE OF THE MORE
POPULAR DISHES IN FILIPINO CUISINE.
MACARONI SOUP OR KNOWN LOCALLY AS
n 2 SOPAS IS A FILIPINO SOUP MADE OF
ELBOW MACARONI, VARIOUS VEGETABLES,
AND MEAT (USUALLY CHICKEN) IN A
CREAMY BROTH WITH EVAPORATED MILK.
ACTIVITY 5. TEN TO GO! DIRECTIONS: LIST DOWN 10 VARIOUS KINDS OF
POPULAR AND TRADITIONAL SOUPS SERVED WITHIN YOUR
MUNICIPALITY THEN CLASSIFY THE SOUP ACCORDING TO ITS TYPE.
WRITE YOUR ANSWER ON YOUR ACTIVITY NOTEBOOK.
n2
Soup Dish Classification
Example: Bilo-bilo
Thick Soup /
Dessert Soup
Thank You
