10-TLE-Part-2-Prepare-Soups-Required-for-menu-Items.pptx

tle 10

1. PREPARE SOUPS REQUIRED FOR MENU ITEMS :

2. c ontents 01 02 03 04 05 Define soup and classify its types Identify ingredients and tools used in soup preparation Appreciate the cultural and nutritional significance of soups in meals

3. 01 SOUPS are based on stocks added with other ingredients for variety of flavor, consistency , appearance and aroma.

4. 01 SOUPS A well- prepared soup always makes a memorable impression.

5. 01 SOUPS A well- prepared soup always makes a memorable impression.

6. 01 CLASSIFICATIONS OF SOUPS CLEAR SOUPS THICK SOUPS DESSERT SOUPS

7. 01 CLEAR SOUPS They are soups based on a clear, unthicken broth or stock. They may be served plain or garnished with a variety of vegetables and meats.

8. 01 CLEAR SOUPS 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.

9. 01 CLEAR SOUPS 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.

10. Simple clear soup , a flavorful liquid obtained fro the simmering of meats and or vegetables 01 CLEAR SOUPS BROTH / BOULLON

11. Flavorful stock or broth that has been clarrified by raft to make it perfectly clear and transparent. 01 CLEAR SOUPS CONSOMME

12. Clear stock or broth with the addition of one or more types of vegetables. 01 CLEAR SOUPS CLEAR VEGETABLE SOUP

13. 01 THICK SOUP are soups that are thickened using flour, constarch , cream vegetables and and other ingredients .

14. 01 THICK SOUP Cream soups- That is thickened with roux, beurre maine , liaison or others thickeners plus milk and cream.

15. 01 THICK SOUP PUREE- Soap that is thickened by pureeing one or more of the vegetables in the soup .

16. 01 THICK SOUP CHOWDER- Soup made with fish, shellfish and or vegetables. Usually contain milk or cream and potatoes.

17. 01 THICK SOUP BISQUE- is a smooth, creamy highly seasoned soup of french origin classically based on a strained broth of crustaceabs.

18. 03 COLD SOUPS The main ingredients are fruits or vegetable and there are two categories of cold soups that need to be cooked and those that don’t.

19. COLD SOUPS GAZPACHO VICHYSSOISE WATERMELON SOUP A spanish style soup made from tomatoes and other vegetables and spices, served cold A soup made with potatoes, leeks cream and typically served chiled. it is a kind of cold soup that the ingredients are combined and blend it in a blender of food processor until it become smooth.

20. 04 INTERNATIONAL SOUP This soup has specific ingredients,special cooking methods from the origin of the country and then the soup is introduced to the outside world so that it became famous in the hotel or restaurant.

21. HUNGARIAN GOULASH- a stew made of beef or veal and onions, and sometimes other vegetables, and seasoned with paprika. MINESTRONE SOUP - is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, soemtimes both. Common ingredients include beans, onions, celery, carrots, stocks,a nd tomatoes. It is originated in Italy

22. SOTO AYAM - is a yellow spicy chicken soup with lontong all compressed rice the cut into small cakes and add noodles it is originated from Indonesia and popular in Singapore. Tumeric is added as one of its ingredients to get yellow chicken broth.

23. 02 CHARACTERISTICS OR QUALITY OF THE GOODS SOUP Every good soup start with a good stock. Proper Consistency - without the right ingredients and preparation, a soup may have the wrong thickness and consistency.

24. 02 CHARACTERISTICS OR QUALITY OF THE GOODS SOUP Good Flavor Good Texture Ideal Ingredients

25. STOCK IS MADE BY SIMMERING BONES * BROTH IS MADE SIMMERING MEAT

26. DESSERT SOUP Ginataan- a Filipino soup made from coconut milk, fruit, and tapioca pearl served hot or cold.

27. OSHERIKU A japanese azuki red bean soup loved by one of famous anime character in One Piece.

28. TONGE SUI A chinese soup.

29. TYPES OF SOUP DESSERT/ FRUIT SOUP This is served warm or cold usually with milk, coconut milk, cream, beverages or fruits in season. COLD SOUP A particular variation of traditioal soups wherein temperature is kept at room temperature or below, may be sweet and savory and popular during summer ASIAN SOUP This is typical broth or clear soup REGIONAL TRADITIONAL SOUP

30. THANK YOU!