Week 2 Classification of Soup.pptx

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1. CLASSIFICATION OF SOUP

2. Guide Questions: What is the AVP all about? Where you enticed by the video? 3. What do you think is our lesson?

3. S OU PS • SOUP IS A FOOD THAT IS MADE BY COMBINING INGREDIENTS SUCH AS MEAT AND VEGETABLES IN STOCK OR HOT/BOILING WATER, UNTIL THE FLAVOR IS EXTRACTED, FORMING A BROTH

4. CLA SS IFICA T ION S O UP S T HIN T H I C K C O L D N AT I O NA L U N PA S SE D P AS S E D P U RE E CREA M CHOWDERS BISQUES B RO T H S BOULLLIONS C O NS O M M E S VELOUTES

5. These soup are all based on a clear, unthicken broth or stock. 1. C L EA R S O UP

6. TYPE S OF CLEAR SOUP

7. Broth and Bouillon

8. Vegetable Soup

9. Consommé

10. Julienne Soup

11. Unlike clear soups, thick soups are opaque rather than transparent. 2. TH I CK SO U PS

12. Th e s e are soup s that are thic k en ed with roux, beurre manie, liaison. Crea m Soups

13. These are soup that are naturally thickened by pureeing one or more of their ingredients. Purees

14. Thes e ar e the thicken e d made from shellfish. Bisques

15. These are hearty American soups made from fish, shellfish and/or vegetables. Chowder

16. Thi s is a term sometime s associated with certain thick, hearty soups, but it is actually a general for soup. P otage

17. On a ¼ sheet of paper classify the following as to clear or thick soup. Write A-for clear soup and B-for thick soup. tinolang manok 4. molo soup 2. drop egg soup 5. seafood chowder 3. mushroom cream soup

18. Arrange the scrambled word/s to identify the statement. 1. RTBHO=_________________. A savory liquid made of water in which bones, meat, or vegetables have been simmered. 2. URSPEE=________________. Vegetable soup thickened with starch. 3. EHSUKIRO=_____________. A Japanese azuki bean soup. 4. ISQUESB=_______________. Thickened soups made from shellfish. 5. POSU LEBVEGAT=________________. A clear seasoned stock or broth with the addition of one or more vegetable, meat or poultry

19. Other Soups

20. Guide Questions: What Filipino soups are you familiar with? What are the ingredients of these soups? Do you have an idea how these soups are thickened?

21. This is a catch-all-category that includes soups that do not fit well into the main categories and soups that are native to particular countries or regions. 3. SPECIA L T Y AN D N A TIONAL SOUPS

22. NATIONAL SOUPS

23. ASSIGNMENT

24. NATIONAL SOUPS AVGOLEMONO :- A GREEK CHICKEN SOUP WITH LEMON AND EGG. COCK-A-LEEKIE :- LEEK AND POTATO SOUP MADE WITH CHICKEN STOCK, FROM SCOTLAND. GOULASH :- A HUNGARIAN SOUP OF BEEF, PAPRIKA AND ONION. MINESTRONE :- - AN ITALIAN VEGETABLE SOUP.

25. NATIONAL SOUPS MULLIGATAWNY SOUP :- AN ANGLO- INDIAN CURRIED SOUP VICHYSSOISE :- FRENCH COLD PURÉE SOUP WITH POTATOES, LEEKS, AND CREAM. TURTLE SOUP :- BRITISH SOUP WITH HERBS AND FLAVOURED WITH SHERRY OR MADEIRA.

26. NATIONAL SOUPS GAZPACHO :- COLD SPANISH SOUP MADE FROM UNCOOKED CUCMBER, TOMATOES,ONIONS,GREEN PEPPER AND FLAVOURED WITH GARLIC. SOUPE A L’OIGNON :- CONSOMME GARNISHED WITH FRIED ONIONS GRATINATED MELBA TOAST WITH PARMESAN CHEESE.

27. SPE C I A L S OU PS BIRD'S NEST - A CHINESE SOUP ACTUALLY MADE FROM THE WHITE OR BLACK NESTS OF A SMALL ASIAN BIRD. BOUILLABAISSE - A FRENCH SEAFOOD STEW MADE OF FISH, SHELLFISH, ONIONS, TOMATOES, WHITE WINE, OLIVE OIL, GARLIC, SAFFRON AND HERBS. EGG DROP SOUP:- A SAVORY CHINESE SOUP MADE FROM CRACKING EGGS INTO BOILING WATER OR BROTH.

28. SPE C I A L S OU PS BRUNSWICK STEW - A HEARTY SQUIRREL MEAT AND ONION STEW ORIGINATING IN BRUNSWICK COUNTY, VIRGINIA, USA. CIOPPINO - A RICH ITALIAN SEAFOOD STEW MADE WITH TOMATOES AND A VARIETY OF FISH AND SHELLFISH, USUALLY HIGHLY- SPICED. COULIS - ORIGINALLY THIS TERM REFERRED TO THE JUICES FROM COOKED MEATS. IT CAN ALSO BE A THICK PURÉED SHELLFISH SOUP.

29. SPE C I A L S OU PS MENUDO - A HEARTY, SPICY MEXICAN SOUP MADE WITH TRIPE, CALF'S FEET, CHILES, HOMINY AND SEASONINGS REPUTED TO BE A GREAT HANGOVER CURE. POSOLE - A MEXICAN THICK, HEARTY SOUP MADE OF PORK OR CHICKEN MEAT AND BROTH, HOMINY, ONION, GARLIC, DRIED CHILES AND CILANTRO AND SERVED WITH CHOPPED LETTUCE, RADISHES, ONIONS, CHEESE AND CILANTRO AS OPTIONAL ADDITIONS AT THE TABLE.

30. SPE C I A L S OU PS BOUROU-BOUROU - A VEGETABLE & PASTA SOUP FROM THE ISLAND OF EASTER ISLAND, GREECE. FAKI SOUPA - A GREEK LENTIL SOUP, WITH CARROTS, OLIVE OIL, HERBS AND POSSIBLY TOMATO SAUCE OR VINEGAR. FUFU AND EGUSI SOUP - A TRADITIONAL SOUP FROM NIGERIA MADE WITH VEGETABLES, MEAT, FISH, AND BALLS OF GROUND MELON SEED .

31. SPE C I A L S OU PS WATERZOOI - A BELGIAN FISH SOUP ŻUREK - A POLISH WHEAT SOUP WITH SAUSAGES OFTEN SERVED IN A BOWL MADE OF BREAD. REVITHIA - A GREEK CHICKPEA SOUP

32. FRUIT SOUPS FRUIT SOUPS ARE SERVED HOT OR COLD. SOME LIKE NORWEGIAN 'FRUKTSUPPE' MAY BE SERVED HOT AND RELY ON DRIED FRUIT SUCH AS RAISINS AND PRUNES AND SO COULD BE MADE IN ANY SEASON. FRUIT SOUPS MAY INCLUDE MILK, SWEET OR SAVOURY DUMPLINGS, SPICES, OR ALCOHOLIC BEVERAGES LIKE BRANDY OR CHAMPAGNE.

33. FRUIT SOUPS • • • COLD FRUIT SOUPS ARE MOST COMMON IN SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN CUISINES WHILE HOT FRUIT SOUPS WITH MEAT APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND CHINESE CUISINES. WINTER MELON SOUP IS A CHINESE SOUP, USUALLY WITH A CHICKEN STOCK BASE. OFTEN INCLUDING OTHER VEGETABLES AND MUSHROOMS. ETROG A FRUIT SOUP MADE UP FROM THE CITRON USED IN JEWISH RITUAL AT THE FEAST .

34. DESSERT SOUPS • • • • • • GINATAAN, FILIPINO SOUP MADE FROM COCONUT MILK, MILK, FRUITS AND TAPIOCA PEARLS, SERVED HOT OR COLD. OSHIRUKO, A JAPANESE AZUKI BEAN SOUP TONG SUI, A COLLECTIVE TERM FOR CHINESE SWEET SOUPS. CHILLED BLUEBERRY SOUP. PEACH SOUP. CHOCOLATE SOUP.

35. SERVICE OF SOUP SOUP MUST BE SERVED PIPING HOT IN SOUP BOWLS,SOUP PLATES OR IN CONSOMME CUPS WITH AN UNDERLINER. DESSERT SPOON IS PLACED FOR CLEAR SOUP AND SOUP SPOON IS PLACED FOR THICK SOUPS.

36. Thickening agents Video Playback-1:52

37. Expound the quotation: Soup is like lot a family. Each ingredient enhances the others : Each batch has its own characteristics and it needs time to simmer to reach full flavor -MARGE KENNEDY

38. ACTIVITY-LEAP 10-W2 Below are the ingredients and procedures used in preparing cream of potato soup and consommé a la madrilene. Using the Venn Diagram, write the differences and similarities of the two on a one whole sheet of paper.

39. VENN DIAGRAM SIMILARITIES consommé a la madrilene Cream of potato soup