PREPARE SOUPS

D1.HCC.CL2.16

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Prepare soups
Assessment for this Unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of practical skills
 Practical exercises
 Formal report from employer/supervisor

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Prepare soups
This Unit comprises three elements:

1 Prepare soups as required for dishes on enterprise menus

2 Store soups to enterprise requirements

3 Reconstitute soups for service

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Prepare soups

Element 1: Prepare soups as required for dishes on

enterprise menus
 Identify soup classifications and standard recipes
 Prepare ingredients appropriate to soup type
 Produce soups to standard enterprise recipes

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Prepare soups
Identify soup classifications
 Clear Soups
 Consommé – French origin:

• Clarified
• Free of impurities

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Prepare soups
Identify soup classifications

Broth:
 Clear stock with visible portions of food
 Some fat floating on surface

Puree:
 Smooth blend of all ingredients
 Should still be liquid, have flow

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Prepare soups
Identify soup classifications

Cream:
 Veloute with cream added to enhance flavour. For
example Cream of chicken and mushroom

Thickened chicken veloute with sautéed

mushroom and chicken pieces.

Bisque:
 Seafood style, base flavour from shell fish:
 Fish flesh added; variety from daily catch

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Prepare soups
Identify soup classifications
 Cultural
 Soups from other countries:
 Laska from Malaysia:

 Curried coconut milk

 Many variations; seafood, chicken

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Prepare soups
Identify soup classifications
 Cultural
 Soups from other countries:
 Taharoa from Maori people of New Zealand:

 Shellfish

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Prepare soups
Prepare ingredients appropriate to soup types

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Prepare soups
Produce soups to standard recipes
 Standard recipe
 Standard service size
 Same ingredients
 Same taste
 Customer satisfaction

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Prepare soups
Element 2: Store soups to enterprise requirements
 Follow enterprise cooling procedures for soups
 Store soups appropriately in correct containers
 Label soups correctly
 Ensure appropriate storage equipment conditions are
maintained
 Prepare and maintain correct thawing of frozen soups
 Ensure correct storage of soups after service

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Prepare soups
Cool soups to standard procedure
 Apply 2 hour 4 hour rule
 Cooling hot foods:

• All foods must be cooled to room temperature

(21°C) within two hours and within another 4 hours
must be cooled to below 5°C.

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Prepare soups
Store soups in correct containers
 Washable
 Food quality
 Undamaged
 Must be sealable

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Prepare soups
Label soups correctly
 Name of product
 Date of manufacture
 Use by date
 Name of person who is responsible
for making

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Prepare soups
Ensure storage equipment is maintained correctly
 Soups are normally made in advance
 Cooked and cooled
 Storage must be at a temperature that will minimise
bacterial activity – below 5°C for 3 days
 Equipment must be service and
maintained to ensure this is possible

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Prepare soups
Thaw frozen soups correctly
 In controlled environment
 This will not allow bacteria to grow to a dangerous
level
 In coolroom

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Prepare soups
Ensure correct storage of soups after service

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Prepare soups
Element 3: Reconstitute soups for service
 Follow correct heating of soups to enterprise standard
 Ensure quality of hot holding of soups is to enterprise
standards

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Prepare soups
Heat soups to enterprise standards
 Enterprise standard is set by the chef and the food
safety plan
 Standard control level is above 75°C
 Higher temperature is better

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Prepare soups
Ensure correct ‘hot holding’ procedures are followed
 Hold soups above 60°C
 Ensure correct operation of equipment used to ‘hold’
soups
 Service on regular basis

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