Welcome

to my
class
TLE
10
Opening Prayer
Loving heavenly Father; we come to you this hour
asking for your blessing and help as we gathered.
We pray for guidance in the matters at hand and
ask that you would clearly show us how to
conduct our work with a spirit of joy and
enthusiasm.
Give us the desire to find ways to excel in our
work in Jesus name we pray. AMEN
VIRTUAL CLASSROOM RULES
1.Choose a quiet space, free from
distractions, to set yourself up for
cl as s . Tu r n o f f c el l p ho n es , T V s , e t c.
Exit other applications on your
computer prior to entering the
classroom.
2 . C o m e t o c l a s s e a r l y.
3 . D r e s s a p p r o p r i a t e l y. R e m e m b e r t h i s
is still a classroom setting.
4.Use your full name when you sign
into the classroom.
5.W hen you enter the classroom,
make sur e to ena ble both audio and
v i d e o . Yo u c a n c l i c k “ S t a r t V i d e o ”
and “Join Audio” in the bottom menu.
For audio connection, you can choose
to connect via the computer or dial-
in on your phone. 
VIRTUAL CLASSROOM RULES
6. Mute your microphone during the
lesson to avoid disturbing the class with
any background noise.
7. Be respectful. 
8. Par ticipate. W hen you have a question
or comment, use the “Raise your Hand”
button that can be found in the window
that pops up when you click on
Par ticipants in the bottom menu. Wait to
be acknowledged by the teacher before
unmuting yourself to speak.
9 . U s e t h e c h a t r e s p o n s i b l y. I t i s m e a n t
to facilitate conver sation around the
lesson topic, not for other discussions.
1 0 . W h e n y o u r cl a s s i s ove r, l e a ve t h e
c l a s s r o o m b y c l o s i n g t h e w i n d o w.
Learning competency:

PREPARE SOUPS REQUIRED

FOR MENU ITEMS
Learning Outcomes 2

2.1 Select and assemble correct ingredients in

preparing soups including stocks and garnishes
2.2 Prepare variety soup recipes according to
enterprise standards
2.3 Present and evaluate soup recipes in
accordance with the criteria
 Learning Objectives:
At the end of the lesson, the learners are
expected to:
1. Enumerate the various ingredients in preparing
soups.
2. Prepare a soup recipe by following its basic
principles correctly.
3. Appreciate the importance of soup in a meal.
 Vocabulary Words
Spices used to flavor food
Seasonings are usually added near the end of the
cooking period. The most common seasonings are
salt, pepper, and acids (such as lemon juice).
Broth liquid in which meat, fish, cereal grains, or
vegetables have been cooked
Bouillon a broth made by stewing meat, fish, or
vegetables in water.
Different Kinds
of Spices and
Seasoning
Different Kinds of Spices and Seasoning
Different Kinds of Spices and Seasoning
Different Kinds of Spices and Seasoning
Different Kinds of Spices and Seasoning
Different Kinds of Spices and Seasoning
Different Kinds of Spices and Seasoning
Different Kinds of Spices and Seasoning
CLASSIFICATIONS
OF SOUP
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 SOUP
1. Clear Soups are soups based on a clear,
unthickened 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.
CLASSIFICATIONS
OF SOUP

Clear Soups
CLASSIFICATIONS OF SOUP
a. Broth and bouillon - simple clear soup without
solid ingredients.
b. Vegetable soup – clear seasoned stock or broth
with the addition of one or more vegetable, meat,
or poultry.
c. Consommé – rich, flavorful stock or broth that
has been clarified to make it perfectly clear and
transparent.
CLASSIFICATIONS OF SOUP
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 velouté sauce-based, stock thickened
with roux. A velouté 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.
CLASSIFICATION
S OF SOUP

THICK SOUP
CLASSIFICATIONS OF SOUP
Thick Soup
Cream soups – are soups thickened with roux, beurre
manie, 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.
Veloutés – soup thickened with egg, butter and cream.
CLASSIFICATIONS OF SOUP
3. Other types of soup

Dessert soup
a. Ginataan – a Filipino soup
made from coconut milk, milk,
fruit, and tapioca pearl served
hot or cold.
CLASSIFICATIONS OF SOUP
3. Other types of soup

Dessert soup
b. Osheriku – a Japanese
asuki bean soup.
CLASSIFICATIONS OF SOUP
3. Other types of soup

Dessert soup
c. Tonge sui – a Chinese soup.
CLASSIFICATIONS
OF SOUP
B. Fruit soup can be served hot
or cold depending on the recipe
where dried fruits are used like
raisins and prunes. Fruit soup
may include milk, sweet or
savory dumplings, spices or
alcoholic beverages like brandy
and champagne.
CLASSIFICATIONS
OF SOUP

C. Cold soup is
variations on the
traditional soup
wherein the
temperature when
served is kept at or
below temperature.
CLASSIFICATIONS
OF SOUP

D. Asian soup is a
traditional soup which is
typical broth, clear soup,
or starch thickened
soup.
Other
thickening
agents for
soup

1. rice
2. flour
3. grain
4. cornstarch
Ingredients of Soups
Meat (chicken, beef, pork, lamb, fish)
Salt
Pepper
Onion
Vegetables (carrots, string beans, turnips, garlic, water, tomatoes,
mushrooms, celery, leak),
Eggs
Cornstarch
Butter
Cream
Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips).
Basic Principles of Preparing Soup
1. Starting with 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.
Basic Principles of Preparing Soup
2. Cutting vegetables to appropriate size for the type of
stock. The size of cut helps the maximum flavor to be
extracted.
Ex: 1. A fish stock only simmer for ½ an hour (30 minutes)
so the cut should be julienne (thin strips: ¼ inch thick, 2-3
inches long).
Ex: 2. A brown stocks 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.
Basic Principles of Preparing Soup
3. 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.
Basic Principles of Preparing Soup

4. Simmering. Gentle extractions aid

in flavor and nutrition. Boiling causes
cloudiness through agitation of the
ingredients.
Basic Principles of Preparing Soup

5. Skimming. Keep the stock

clear. The scum on top of
stocks contains impurities.
QUESTIONS AND ANSWER
THANK YOU