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Chicken Curry

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Jhanella Mendoza
10-Discovery
Module 8

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LEARNING ACTIVITY SHEETS

TOPIC:  Prepare Soups Required for Menu Items

WEEK 2-6: Most Essential Learning Competencies:

LO 2. Prepare soups required for menu items

1. Select and assemble correct ingredients in preparing soups, including stocks and garnishes

2. Prepare variety soup recipes according to enterprise standards 2.3 present and evaluate soup recipes in accordance with the criteria

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Cream of Potato Soup

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Cream of potato soup

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Cream of Potato Soup (M2-6:Q3)

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Cream of potato soup 🥔

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CREAM OF POTATO SOUP

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You can do it this way

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Learning Activity Sheet Week 2-6

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Soups - are based on stocks added with other ingredients for variety of flavor, consistency, appearance and aroma.  A well-prepared soup always makes a memorable impression. Soups offer a full array of flavoring ingredients and garnishing opportunities. Soups also allow the use of trimmings and leftover creatively.

Classifications of Soups

1. 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. 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. Broths can be used as a liquid in

preparing soups. A good quality broth should be clear,

aromatic and rich-tasting with a very evident flavor of  the major ingredient.
One strong and clear broth or stock is a consommé. It is made by combining lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or lemon juice. The combination is called ―clarification‖ since the particles that make the broth appear cloudy are trapped as it cooks.

A good quality consommé is crystal – clear, has a good body, amber to brown in color, and completely fat-free.

Broth and bouillon simple clear soup without solid ingredients. Broth and bouillon are similar to stock in technique and in cooking time. The major distinction between broth and stock is that broths can be served as is, whereas stocks are used in production of other dishes.

Vegetable soup – clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry.

Consommé’– rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.

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. A béchamel sauce is milk thickened with roux. But some thick soups are veloute sauce-based, stock
thickened with roux. A veloute sauce base is usually
finished with a liaison of heavy cream egg yolk. A thick
soup should have a velvety smooth texture and the thickness of heavy cream. It is always essential to strain out the solids and at times to puree and put back in the soup. Cream soups may be served hot or cold.

A kind of cream soup based on crustaceans like shrimps and lobsters is bisque. It is made by simmering a crustacean in a stock or a fish fumet. Another thick vegetable soup is the chowder made with broth, milk or water as base, then thickened with roux. Cold, thick soups such as vichyssoise are simply cream soups served cold. Others like gazpacho or a chilled cantaloupe soup are based on a puree of cooked or raw ingredients brought to the correct consistency by adding fruits or vegetable juice as a liquid

Cream soups – are soups thickened with roux, beurremanie, liaison or other thickening agents, plus milk, or cream.

Purees – vegetable soup thickened with starch   Bisques – are thickened soups made from shellfish.

Chowders – are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.

Veloutes – soup thickened with egg, butter and cream.

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A. Dessert soup

Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.

Osheriku – a Japanese asuki bean soup

Tonge sui – a Chinese soup b. Fruit Soup can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes.

B. Fruit soup may include milk, sweet or savory dumplings, spices or alcoholic beverages like brandy and champagne.

1. Cold soup is variations on the traditional soup wherein the temperature when served is kept at or below temperature.

2. Asian soup is a traditional soup which is typical broth, clear soup, or starch thickened soup.

Other thickening agents for soup

rice

flour

grain

corn starch

Ingredients of soup

Meat (chicken, beef, pork, lamb, fish)

Salt and Pepper

Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak

Onion, Garlic

Water

Eggs

Cornstarch

Seasoning (MSG, Convenience products)

Butter

Cream

Garnishes (Slices of lemon, egg, shredded vegetables, pimiento strips)

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1stPrinciple. Starting with Cold Water Why cold water? Most protein, vitamins and minerals dissolve in cold water. Part of the flavor comes from these components. Using hot water would lessen the flavor and nutritive content of stock

2ndPrinciple. Cutting vegetable to appropriate size for the type of stock. The size of cut helps the maximum flavor to be extracted. Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut should be julienne (thin strips: ¼ inch thick 2-

3 inches long) Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours, so the cut should be 1‖ cubed so that stock will have time to extract the flavor and will not fall apart after a long cooking.

3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish All bones are washed, roasted or blanched. Roasted for brown sauce and blanched for white stock.

4th Principle. Simmering Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness through agitation of the ingredients.

5th Principle. Skimming Keep the stock clear. The scum on top of stocks contain impurities.

Cooking soups

Meats, Poultry and Fish

Cuts of meat that are less tender should be added early in the cooking process  o Poultry needs to be added early enough so that it cooks thoroughly  o Add fish closed to the end of the cooking process to keep it from overcooking.

Grains and Pasta  o Allow a little more time in cooking.

 Beans and Legumes

o Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cooked.

Dense or Starchy Vegetables o A small-diced cut of potatoes, carrots and winter squashes will require 30-45 minutes to cook

Green Vegetables o These vegetables should be added during the final 15–20 minutes of cooking the soup

Adjusting Consistency

Thick soups may continue to thicken during cooking and may need additional stock or water added to adjust the consistency.

Degreasing broth-based soups maybe prepared in advance, cooled and refrigerated. This facilitates removing of congealed fat from the surface. Skim the top layer of fat from a hot soup with a ladle, alternately

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Find out how well you performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning at stake!

Direction: Evaluate your finished product, using the given score sheet. Criteria for Evaluating and Presenting Soup

I. Products:  | Good (3)  | Fair (2)  | Poor (1)
1. General Appearance
____a. attractive and appealing to appetite
____b. pleasing and good color combination
____c. ingredients cooked just right
d. correct consistency
2. Palatability
____a. delicious
____b. taste just right
3. Nutritive value
____a. highly nutritious
II. Procedures:
1. Use of Resources:
____a. kept working table is kept orderly while preparing the ingredients
____b. used only the proper and needed utensils and dishes
____c. used time-saving techniques and devices
2. Cleanliness and sanitation
____a. was well- groomed and properly dressed for cooking, used clean apron, hair nets, hand towel and pot holder
____b. Observed sanitary handling of food
3. Conservation of nutrients
____a. followed proper preparation and  cooking procedures
____b. followed the recipe correctly

Score: (maximum 42 points)

Comments: ________________________________________________________________________________________________________________________________
PLEASE SCORE AND POST IN THIS LINK.
TITLE:
NAME:
GRADE AND SECTION:
QUARTER 3

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Perform the Suggested Soup Recipes

CREAM OF POTATO SOUP

TOOLS AND EQUIPMENT  |  QUANTITY  | INGRIDIENTS DESCRIPTION  |
casserole  | ½ cup  | chopped bacon  |

gas or electric stove  | ¾ kg  | potatoes  |

knife  | 3 cups  | water  |

chopping board  | 2 bulbs  | onions, chopped  |

strainer  | 1 whole  | chicken bouillon cube  |

saucepot  | 2 cups  | hot water  |

measuring cup  | ¼ cups  | butter  |

measuring spoon  | ¼ tsp.  | pepper  |

wooden spoon  | 2tbsp.  | all-purpose flour  |

soup ladle  | ½ tsp.  | salt  |

| 1½ c  | all-purpose cream  |

PROCEDURE:

1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are tender. Remove potatoes and sear the broth.

2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and stir until dissolved. Add the hot water.  Place cooked potatoes in blender in 2 batches, adding ¾ cup of the potato- chicken broth with each batch. Cover and blend for 1 minute or until smooth. Set aside.

3. Melt butter in a saucepan. Add flour, salt and pepper. Add all-purpose cream at once. Stir while cooking until slightly thickened and bubbly. Cook for 1 minute more. Stir until heated through. If necessary, stir in additional milk to make the desire consistency. Serve with sprinkled bacon bits.

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Direction: Write what you have learned about the topic today.

NAME:
DATE:
TOPIC:
I learned that __________________________________________________________________________________________________________________________________________________________________________
I realized that ________________________________________________________________________________________________________________________________________