Instructor/s: MARY SULEIDE P.
MELENDREZ
Course Title: Kitchen Essential & Basic Food Preparation
Course Description: The student will learn theoretical knowledge and demonstrate
practical skills in basic culinary tasks, basic food preparation and
food presentation in a commercial establishment. Topic will include
the following: Application of basic techniques of commercial cookery;
Application of standard safety procedures for handling foodstuffs;
Clean and maintain kitchen equipment and utensils; Organize and
prepare food products and meals; Prepare and store food in safe and
hygienic manner; Receive and securely store incoming goods;
Establish and maintain quality control in food production; Identify,
prepare and portion various meat; Prepare and store food in a safe
and hygienic manner; Prepare appetizers and salads; Prepare soups
and salads; Prepare soups, stock and sauces; Prepare vegetables,
egg and farinaceous dishes: Present and display food products
Credit hours: 3 hours
Pre-Requisite:
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Module 8
SOUP AND GARNISH
A. LEARNING OUTCOME
After learning the module, you should be able to:
1. Identify three classifications of soups and distinguish their difference;
2. Prepare clear soup, thick soup, bisque and chowder;
3. Demonstrate procedures for holding soups for service and for serving soups atthe
proper temperature.
B. PRE-TEST
True or False
1. Clear Soups or unthicken soup is uses clear or unthicken stock or broth. They may be served
plain or garnished with a variety of vegetables and meats.
2. Thick Soups are thickened either by adding a thickening agent, such as a roux, or by puréeing
one or more of their ingredients to provide a heavier consistency.
3. Specialty and National Soups are soups that are natives to a particular country or region.
C. CONTENT
OVERVIEW
The popularity of soups today may be due to increased nutrition consciousness, to a desire
for simpler or lighter meals, or to an increased appreciation of how appetizing and satisfying soups
can be.
This module introduces the major techniques in making quality soups, classifications of soups,
service of soups and hands on.
Key Words and Concepts
➢ Consommé: is a rich, flavorful stock or broth that has been clarified to make it perfectly
clear and transparent.
➢ Soup: is a liquid food derived from meat, poultry, fish, or vegetables. Soup are gently
simmered liquid with a major flavoring component from meat, poultry, fish, shellfish and
vegetables.
➢ Potage: General term for soup.
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Classification of Soups
Soups can be divided into three basic categories:
1. Clear Soups or unthicken soup – uses clear or unthicken stock or broth.
They may be served plain or garnished with a variety of vegetables and meats.
➢ Broth and bouillon are two terms used in many ways. In general, they
both refer to simple, clear soups without solid ingredients.
➢ Vegetable soup is a clear, seasoned stock or broth with the addition of
one or more vegetables and, sometimes, meat or poultry products and
starches.
➢ Consommé far from being just a plain old cup of broth, a well-made
consommé is one of the greatest of all soups. Its sparkling clarity is a
delight to the eye, and its rich, full flavor, strength, and body make it a
perfect starter for an elegant dinner.
2. Thick Soups – are thickened either by adding a thickening agent, such as a
roux, or by puréeing one or more of their ingredients to provide a heavier
consistency.
➢ Cream soups are soups thickened with roux, beurre manié, liaison, or other
added thickening agents, plus milk and/or cream. Cream soups are usually
named after their major ingredient.
➢ Purées are soups naturally thickened by puréeing one or more of their
ingredients and usually based on starchy ingredients as dried le gumes or
from fresh vegetables with a starchy ingredient, such as potatoes or rice.
Purées may or may not contain milk or cream. Though, they are not as
smooth and creamy as cream soups.
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➢ Bisques are usually prepared like cream soups and are almost always finished with cream.
They are thickened soups made from shellfish.
➢ Chowders are hearty soups made from fish, shellfish, and/or vegetables. They usually
contain milk and potatoes.
➢ Potage is sometimes associated with thick, hearty soups, but it is actually a general term for
soup.
3. Specialty and National Soups – are soups that are natives to a particular country or region.
Specialty soups are distinguished by unusual ingredients or methods, such as turtle soup, gumbo,
peanut soup, and cold fruit soup.
➢ Cold soups are sometimes considered specialty soups.
Examples of could soups are: Jellied consommé, Cold Cream of Cucumber soup, and Vichyssoise
(vee shee swahz)
Service of Soups
1. Standard Portion Sizes
➢ Appetizer portion: 6 to 8 oz (200 to 250 mL)
➢ Main course portion: 10 to 12 oz (300 to 350 mL)
2. Temperature
➢ Hot soups – served hot, in hot cups or bowls.
➢ Cold soups – served cold, in chilled bowls or even nested in a larger bowl of crushed ice.
Garnish
Soup garnishes may be divided into three groups.
1. Garnishes in the soup
➢ Major ingredients, such as the vegetables in clear vegetable soup, are often considered
garnishes.
➢ Garnishes include meats, poultry, seafood, pasta products, and grains.
2. Toppings
➢ Clear soups are generally served without toppings.
➢ Thick soups, especially those that are all one color, are often garnished with a topping.
Toppings should be placed on the soup just before service so they won’t sink or lose their
fresh appearance.
Example of topping for thick soups:
➢ Fine julienne of vegetables
➢ Grated cheese
➢ Sliced almonds
➢ Toasted Crumbled bacon
➢ Fried herbs
➢ Sour cream
➢ Whipped cream, either plain or flavored
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3. Accompaniments
These are foods that complement the flavour of the soup, thus best paired with them.
Examples of accompaniments are:
▪ Crackers
▪ Corn chips
▪ Breadsticks
▪ Cheese straws
