Learning Insights
 
 
The most important I have learned in this lesson:

The most important part of this lesson that I learned is the differences between
the stock, soup and sauces. A stock broth made from meat and poultry while soup is a
food that made by combining ingredients such as meat and vegetables in stock or hot
boiling water until the flavor is extracted. And also the characteristics and types and
kinds of soup, stock , and sauces.

How will I use what I've learned in the future?

 
I can use what I learned in the future in the way that I can distinguished correctly
whether it is a soup, stock or sauces. And now I can make a thickening food with the
use of the thickening agent I already knew few but in this lesson I learned something
else.

Does the lesson leave you with any questions?

Why do we need to use thickening agent?
  Post-Test

DIRECTION: Read the statement carefully. Choose the best answer and type 
                      before in each number. 1 point each.

A 1. This is an ingredient, such as cornstarch, that adds body to the sauce.

a. Thickening agent
b. Sweetener
c. Liquid ingredients
d. Flavoring agent

A 2.  It is a mother sauce made by thickening milk with a white roux, seasonings, 
           and flavorings.
a. bechamel sauce
b. tomato sauce
c. hollandaise sauce
d.  Veloute

D 3. It is a soup that is made from broth.

a. cold soup
b. Bisques
c. Specialty soup
d. clear soup

C 4. It is a mix of coarsely chopped vegetables that is used in a stock to add flavor, 

          nutrients, and color.
a. Bouquet Garni 
b. Mirepoix 
c. Nourishing element
d. Liquid

D 5. This is a sauce made from meat or juices of the poultry; a liquid like milk,
Cream or broth; and a roux-like thickening agent.
a. Salsa
b. Compound butters
c. Relishes
d. Gravy

C 6. Mother sauce that is made from thickened brown stock.

a. Hollandaise
b. veloute                      
c. sauce espagnole
d. Bechamel sauce
D 7. This sauce ingredient will add the finishing touches to your sauce.
a. thickening agent
b.  Liquid
c. Croutons
d. Seasonings

C 8. The properties of a good sauce are as follows, EXCEPT;

a. No lumps
b. A not thriving or pasty flavour
c. Do not sticks to the back of a spoon
d. Doesn't break apart when cooked

A 9. Example of accompaniment in soups.

a. Bread stick
b. Gourmet tuyo
c. French fries
d. Banana fritters

C 10.  It is a sauce ingredient that serves as the base or body.

a. thickening agent
b. seasonings              
c. Liquid
d. Meat

C 11. These are the sauce ingredients, EXCEPT:

a. Liquid
b. Seasonings & Flavoring
c. Coloring agent
d. Thickening Agents

B 12. What is the right temperature for hot soups?

a. 170 ℉
b. 165 ℉
c. 160 ℉
d. 175 ℉

C 13. These are the liquids that form the foundation of sauces and soups. 
a. Water
b. Drippings
c. Stocks
d. Steam
D 14. Which is NOT an example of thickening agent?
a. Flour
b. Cornstarch
c. Breadcrumbs
d. Sesame seeds

A 15. This sauce is mostly made from fruits or vegetables, and can be used as a
condiment or sauce for meat, poultry and fish.
a. Salsa
b. Relishes
c. Gravy
d. Compound butters

Suggested Recipe

Hototay Soup  
       
¼ k. pork sliced thinly
¼ k. boiled chicken breast, shredded
1/8 k. pig liver, sliced thinly
6 c chicken stock or chicken broth
2 c Chinese cabbage or pechay Baguio, chopped
1 c shiitake mushrooms, chopped
1 c carrots, sliced
¼ c green onion, chopped finely
1 red onion, chopped
2 t garlic, minced
4 pcs. Raw eggs
2 t salt
1 t black pepper, pround
2 T cooking oil
 
Molo Soup

2 lbs. ground pork

2 lbs. chicken
1 ½ c water chestnut, minced
6 T fish sauce
1 T salt
1 c shrimp, sliced, chopped or minced
½ c annatto seeds (soaked in ¾ c water)
1 c minced onion (3/4 c goes to the filling while ¼ is for sautéing)
2 packs wonton wrapper (about 100 counts)
½ c minced green onions
4 cloves garlic, minced (about 2 T)
 ½ T ground black pepper
1 pc raw egg
¼ c toasted garlic to garnish
4 T cooking oil
12 c water ( 8 c- boil chicken, 4 c to be added to the soup)
 
Corn Chowder Soup

Ingredients:
6 c peeled and cubed potatoes
1 t salt
½ t marjoram
3 c water
1 lb pork sausage
1 onion chopped
1 (15.25 oz.) whole corn
1 (12 oz) evap milk

Procedure:
1. In a soup pot, mix the potatoes with salt, marjoram and water. Boil before fried
potatoes are ready. 
2. Heat sausage in a medium heat in a skillet until brown and then add the onion.
Remove excess fat and add the potatoes.
3. Mix the corn cans and the milk that is evaporated. Serve hot.
 Activity

Match the Stock with the corresponding French word. Write your answer before
number on the space given.
A.
          Column A                                        Column B

      D 1. Fond de boeuf                          a. Game stock

      G 2. Fond de veau                           b. Vegetable stock
      F 3. Fond de volaille                        c. lamb stock
      B 4. Fond de legume                       d. Beef stock
      C 5. Fond d'agneau                         e. Fish stock
      E 6. Fond de poisson                       f. poultry stock
      A 7. Fond de giblier                         g. Veal stock

B. Describe the following soup and identify its type.

1. Puree
To mix, grind or mash food until the consistency is dense, smooth, lump-free.
Pureeing can be achieved by pressing the food through a sieve in a blender, food
processor, or food mill or can be performed. (Puree soup)

2. Chowders
Chowder is often made with milk or cream and thickened with broken crackers,
crushed ship biscuit, or a roux, as a form of soup or stew. It may be seafood or
vegetable variants of chowder. Chowders may be followed as a side item by crackers
such as oyster crackers or saltines, and cracker bits may be dropped atop the plate.
(Specialty Soups)
3. Cream soup
The soup base of a cream soup is sometimes prepared with ingredients such as
onion, celery, garlic powder, celery salt, butter, bacon, flour, salt, pepper, paprika, milk,
light cream, and vegetable stock or chicken stock. To the base, various vegetables or
meats are then added. (Cream Soup)

4. Bisques

A bisque is a French soup style made from crustaceans such as lobster, crab,
shrimp, and crayfish; their shells are used to make a stock and the finished dish
contains the meat. So, in a way, it is somewhat unnecessary to name the soup a
"seafood bisque" (Specialty Soup)