Core Competencies UC2: Preparing stocks, sauces and soup

Assessment Method:

1. Direct observation of the candidate while preparing.
2. Written or oral questions to test knowledge on commodity

and food safety issues.
3. Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 51 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST FOR
Job Sheet 2.1-4-1

Preparing Stocks, Sauces and Soups

Trainee’s Name__________________________ Date ________________

Criteria YES NO
1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe
requirement?

3. Inspect and use proper tools and utensils?

4. Cut BEEF bones and calves feet into walnut size?

5. Wash, sanitize and rinse vegetables?

6. Cut vegetables into mirepoix?

7. Make sachet bag consisting of peppercorns, cloves, thyme,
bay leaves, parsley stems and rosemary?

8. Add mirepoix and continue roasting?

9. Add tomato paste and continue roasting? Deglaze with wine
and reduce?

10. Heat oil and roast veal bones and calves feet slowly by using
tilting pan, convection oven or roasting oven?

11. Simmer stock for approximately 2 – 3 hours?
8. Minimize wastage?

9. Follow workplace safety and hygiene procedures?

10. Coordinate end of service procedures?

11. Perform first procedures in the event of accident?

COOKERY NC II Date Developed: Document No. 02
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TESDA QA Page 52 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

JOB SHEET # 2.1-4 -2
Preparing Stocks

Objective: After the demonstration, you must be able to prepare stock according to

the set standards in the culinary kitchen.

Name CHICKEN STOCK Preparation Time 20minutes

Code Stock Sauce Soup Cooking Time 2 hours

Recipe #

Yield 5L

Equipment Burner, Stock stove

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
3.00
Chicken bones neck and backs Fresh Kg
6.00
Bouquet garni or mirepoix fresh Kg To taste

Water L 1
3
Salt iodized 4
15
Spice and herb sachet:

 thyme Tbsp

 cloves pc

 bay leaves Pc

 peppercorn whole

TOOLS AND EQUIPMENT
1. Chopping board
2. Weighing scale
3. Skimmer
4. Chef knife
5. Chinois
6. Stove
7. Utility bowls
8. Stock pot

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
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TESDA QA Page 53 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PROCEDURE 1
1. Wash chicken bones and blanch starting with hot water
2. Wash, peel and combine vegetable for bouquet garni or mirepoix and
3. Make a sachet bag consisting of cloves, peppercorn, bay leaves and thyme.

PROCEDURE 2
1. Drain and add cold water to blanched bones
2. Bring to a boil and simmer.
3. Add salt and skim frequently.
4. Simmer for an hour and add sachet bag and mirepoix
5. Continue simmering and continue skimming foe another hour.
6. Strain carefully in a cheese cloth and cool.

NOTES:
1. If bones are fresh blanching is not needed.
2. Use it for soups, sauces, and chicken preparations.

Safety Precautions
1. Apply the proper knife skills.
2. Use proper utensils and tools.
3. Proper handling of food and proper method of cooking.
4. Proper carrying of heavy pot.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 54 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

Assessment Method:

1. Direct observation of the candidate while preparing.
2. Written or oral questions to test knowledge on commodity

and food safety issues.
3. Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 55 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST FOR

Job Sheet # 2.1-4-2

Preparing Stocks, Sauces and Soups
Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Clean and sanitize kitchen premises
2. Organize and prepare ingredients according to recipe

requirement
3. Inspect and use proper tools and utensils

4. Wash chicken bones and blanch starting with hot water?
5. Make a sachet bag consisting of cloves, peppercorn, bay

leaves and thyme?
6. Bring to a boil and simmer?

7. Simmer for an hour and add sachet bag and mirepoix?
8. Strain carefully in a cheese cloth and cool?
7. Select good packaging material for my product?
8. Minimize wastage?
9. Follow workplace safety and hygiene procedures?
10. Coordinate end of service procedures?
11. Perform first procedures in the event of accident?

12. Select good packaging material for my product?

COOKERY NC II Date Developed: Document No. 02
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TESDA QA Page 56 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

JOB SHEET # 2.1-4-3
Preparing Stocks

Objective: After the demonstration, you must be able to prepare Beef Stock

according to the set standards in the culinary kitchen.

Name Beef Stock (beef boullion) Preparation Time 20minutes
Code Stock, Sauces, Soups
Yield 3 liter Cooking Time 3 hours

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Beef bones kg 2.00
Water
Bouquet garni or mirepoix L 4.00
Sachet bag
salt Pc 1
tbsp 3

TOOLS AND EQUIPMENT
1. Chopping board 5. Chef knife

2. Chinois 6. Utility bowls

3. Stove 7. Stock pot

4. Weighing scale 8. Skimmer

PROCEDURE 1
1. Blanch bones starting with tap water
2. After blanching rinse bones with hot water then with cold water
3. Make a bouquet garni or mirepoix
4. Make sachet bag consisting of bay leaves, cloves, peppercorns, parsley
stems.

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MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

NOTES:
Beef stock is ready for soup, sauce for vegetables and meat preparations.

Safety Precautions
1. Apply the proper knife skills.
2. Use proper utensils and tools.
3. Proper handling of food and proper method of cooking. Proper carrying of
heavy

Assessment Method:

1. Direct observation of the candidate while preparing.
2. Written or oral questions to test knowledge on commodity

and food safety issues.
3. Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST FOR
Job Sheet # 2.1-4-3

Stocks
Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Clean and sanitize kitchen premises?

2. Organize and prepare ingredients according to recipe
requirement?

3. Inspect and use proper tools and utensils?

4. Blanch bones starting with tap water?

5. Make a bouquet garni or mirepoix?
6. Make sachet bag consisting of bay leaves, cloves,

peppercorns, parsley stems?
7. After 2hrs add bouquet garni or mirepoix and sachet bag?

8. Simmer for another hour and when it is ready strain it through
a cheese cloth?

7. Select good packaging material for my product

8. Minimize wastage?

9. Follow workplace safety and hygiene procedures?

10. Coordinate end of service procedures?

Competent Not yet competent

Name of trainee:_____________________________ Date:_________________

Name of
trainer:_____________________________Date:_________________________

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Developed by: Revision No:
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MARY GRACE L. OCASION
CRISTINA P. RIVERA

JOB SHEET # 2.1-4 -4
Preparing Stocks

Objective: After the demonstration, you must be able to prepare Fish Stock

according to the set standards in the culinary kitchen.

Name FISH STOCK Preparation 20minutes
Time 20 minutes
Code Stock , Sauces, Soups Cooking Time
Yield 5 liters

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Fish bones and trimmings Fresh, white fish kg 3.0
only
Sachet bag fresh pc 1
Cold water L 5
Whine, dry white Cooking whine L .500
Matignon fresh kg .300
Mushroom trimmings fresh kg .10
Salt

TOOLS AND EQUIPMENT
1. Chopping board
2. Weighing scale
3. Skimmer
4. Chef knife
5. Chinois
6. Stove
7. Utility bowls
8. Stock pot

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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PROCEDURE 1
1. Remove heads and bloody parts from fish bones
2. Cut bones and trimmings
3. Soak and wash under running cold water
4. Wash, rinse and sanitize vegetables
5. Cut vegetables in matignon
6. Make sachet bag consisting of peppercorns, bay leaves, cloves, parsley
stems and dill.

Procedure 2
1. Combine fish bones, water, white wine, matignon and sachet bag in stock
pot and bring slowly to a simmer.
2. Simmer for 25 – 30 min.
3. Strain carefully through a cheesecloth and immediately cool down or use
stock for further preparations.

NOTES:
1. Fish stocks are used for sauces, soups and fish fumet.
2. If fish stock is simmered for longer than 45 min it will turn bitter and cloudy.

Safety Precautions
1. Apply the proper knife skills.
2. Use proper utensils and tools.
3. Proper handling of food and proper method of cooking.
4. Proper carrying of heavy pot.

COOKERY NC II Date Developed: Document No. 02
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TESDA QA Page 61 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

Assessment Method:

1. Direct observation of the candidate while preparing.
2. Written or oral questions to test knowledge on commodity

and food safety issues.
3. Review of portfolios of evidence

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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST FOR
Job Sheet LO2.1-4-4

Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Clean and sanitize kitchen premises

2. Organize and prepare ingredients according to recipe
requirement

3. Inspect and use proper tools and utensils

4. Remove heads and bloody parts from fish bones?

5. Cut bones and trimmings?

6. Make sachet bag consisting of peppercorns, bay leaves,
cloves, parsley stems and dill?

7. Simmer for 25 – 30 min?

8. Strain carefully through a cheesecloth and immediately cool
down or use stock for further preparations?

9. Minimize wastage?

10. Follow workplace safety and hygiene procedures?

11. Coordinate end of service procedures

12. Perform first procedures in the event of accident.

Competent Not yet competent

Name of trainee: __________________________________
Date:__________________

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MARY GRACE L. OCASION
CRISTINA P. RIVERA

JOB SHEET # 2.1-4-5

Preparing Stocks, Sauces and Soups

Objective: After the demonstration, you must be able to prepare Vegetable Stock

according to the set standards in the culinary kitchen.

Name Vegetable Boullion Preparation 20minutes
Code Stocks, sauce, soup Time 20 minutes
Yield 5 liters Cooking
Time

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Leeks Green fresh Kg .600
Onions White Kg .300
Garlic Fresh peeled Kg .030
Carrots Fresh Kg .600
Cabbage Fresh Kg .300
Fennel bulb Fresh Kg .200
Celery stalks Fresh Kg .300
Tomatoe Fresh red Kg .200
Sachet bag Fresh Pc 1
Margarine or olive oil L .100
Water iodized L
salt Kg 10.00
.050

TOOLS AND EQUIPMENT
1. Chopping board
2. Weighing scale
3. Skimmer
4. Chef knife
5. Chinois
6. Stove

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CRISTINA P. RIVERA

7. Utility bowls
8. Stock pot

PROCEDURE 1
1. Was, sanitize, trim and cut leeks into matignon (be sure that all layers are
clean).
2. Wash and sanitize all other vegetables and cut into matignon.
3. Make a sachet bag of pepper corns, thyme, clove, bayleaves.

PROCEDURE 2
1. Heat up margarine and saute garlic, onions and leeks.
2. Add remaining vegetables and start sautéing briefly.
3. Add water and bring to a boil then simmer.
4. After 15 min add sachet bag.
5. Simmer stock for an hour more and skim frequently.
6. Strain carefully through a cheese cloth.

NOTES:
1. Vegetable boullion is used mainly for soups and vegetable dishes, but can
also be used for vegetarian grain dishes.

Safety Precautions
1. Apply the proper knife skills.
2. Use proper utensils and tools.
3. Proper handling of food and proper method of cooking.
4. Proper carrying of heavy pot.

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
SAUCES AND SOUP
TESDA QA Page 65 of
SYSTEM 160

Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

Assessment Method:

1. Direct observation of the candidate while preparing.
2. Written or oral questions to test knowledge on commodity

and food safety issues.
3. Review of portfolios of evidence

COOKERY NC II Date Developed: Document No. 02
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TESDA QA Page 66 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST FOR
Job Sheet 2.1-4-5

Stocks
Trainee’s Name__________________________ Date ________________

Criteria YES NO

1. Was, sanitize, trim and cut leeks into matignon (be sure that all
layers are clean)?

2. Wash and sanitize all other vegetables and cut into matignon?

3. Make a sachet bag of pepper corns, thyme, clove, and bay leaves?

4. Heat up margarine and saute garlic, onions and leeks?
5. Add remaining vegetables and start sautéing briefly?
6. Add water and bring to a boil then simmer?
7. After 15 min add sachet bag?
8. Simmer stock for an hour more and skim frequently?
9. Strain carefully through a cheese cloth?

Competent Not yet competent

Name of trainee: __________________________________
Date:__________________
Name of trainer: __________________________________
Date:__________________

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MARY GRACE L. OCASION
CRISTINA P. RIVERA

LO2. PREPARE SOUPS REQUIRED FOR MENU ITEMS

Figure 14Soup Varieties https://www.123rf.com/photo_21410706_collage-of-various-soups.html

ASSESSMENT CRITERIA:

1. Correct ingredients were selected and assembled to prepare soups,
including stocks and prepared garnishes

2. Variety of soups were prepared according to enterprise standards
3. Clarifying, thickening agents and convenience products were used where

appropriate
4. Soups are evaluated for flavor, color, consistency and temperature related

problems were identified and addressed

COOKERY NC II Date Developed: Document No. 02
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MARY GRACE L. OCASION
CRISTINA P. RIVERA

5. Soups were presented at the right flavor, color, consistency and
temperature, in clean service ware without drips and using suitable
garnishes and accompaniments

CONTENTS:

 Variety of soups from different recipes for different cultural backgrounds
 Identified different classifications of soups
 Common problems on soups and how to identify and rectify them
 Common culinary terms on soups and which are used in the industry
 Use of various stocks and bases for a variety of soups
 Principles and techniques of producing
 Organizational skills and teamwork
 Safe work practices

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT and TOOLS SUPPLIES & MATERIALS
LCD Projector (Optional)
Overhead Projector Selection of Stocks Stocks and sauces

(Optional for lecture) - dark - Stocks
Television and multimedia - light o Beef stock
- beef o Chicken stock
player - chicken o Fish stock
Whiteboard - vegetable o Vegetable stock
- fish o Brown stock
LEARNING MATERIALS
- sauces - Sauces
Manuals - basic and finished o White
o Brown
sauces

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EQUIPMENT and TOOLS SUPPLIES & MATERIALS
Books
Video (CD) - reduced sauces o Red

Tools - thickened sauces o Yellow
- pots and pans
- bowls and measuring - Hot, warm and cold Thickening agents

cups emulsions - Fat flour
- weighing scales
- cleaning materials Soups o Roux
- knife
- chopping board - Thin o Beurre manie
- wooden spoon
- mixing bowl - Clear - Starch - water
- linen
- tea towels - Consommé o Flour-water
- serviettes - Naturally thick o Starch – water
- table cloth
- aprons - Artificially thickened o Liaison
- uniforms - Specialty soups – - Convenience

hair restraints bouillabaisse, products
- toque,
- caps, chowders, etc. o Bases

hairnets o Bouillon cubes or

powders

o Flavor enhancers

o Demi glaze
o Flavoring packs –

sinigang,

menudo, etc.

METHODOLOGIES:
 Discussion/ demonstration
 Video viewing

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 Power Point presentation

ASSESSMENT METHODS:
 Direct observation of the candidate while making soups
 Demonstration of sample dishes prepared by the candidate
 Written or oral questions to test candidate’s knowledge on soups

Review of portfolios of evidence and third party workplace reports of on-the-job
performance by the candidate, e.g. menus

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LO2: PREPARE SOUPS REQUIRED FOR MENU ITEM
LEARNING EXPERIENCES/ACTIVITIES

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
1. Read Information Sheets 2.2-1  Read information sheet. If you believe you

Varieties of soups understood the information sheet after

reading, do answer Self-Check 2.2-1

2. Answer Self-Check 2.2-1 of Learning  Compare answers to the answer keys. If

Outcome # 2 and compare answers to the you get all the correct answer then

Answer Key. proceed to the next Learning outcome. If

not, read again information sheets 2.2-1

3. Read Information Sheets 2.2-2  Read information sheet. If you believe you
Classification of Soups understood the information sheet after
reading, do answer Self-Check 2.2-2

4. Read Information Sheets 2.2-3  Read information sheet. If you believe you
Variety of flavoring and seasoning understood the information sheet after
reading, do answer Self-Check 2.2-3

5. Answer Self-Check 2.2-3 of Learning  Compare answers to the answer keys. If

Outcome # 2 and compare answers to the you get all the correct answer then

Answer Key. proceed to the next Learning outcome. If

not, read again information sheets 2.2-3.

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6. Do Job Sheet # 2.3-(1-5)  Validate performance with Performance
Criteria Checklist. If you perform the job
sheet correctly then proceed to the next
information sheet. If not perform again the
job sheet

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INFORMATION SHEET 2.2-1
PREPARING SOUPS REQUIRED FOR MENU ITEMS

Varieties of soups
Objective: By the end of this lesson, the trainees will be able

1. To define the meaning of soup;
2. To follow procedure in preparation of soup; and
3. To prepare soups required for menu items.

Soups

A soup is a flavourful and nutritious liquid food served at the beginning of a

meal or a snack. Traditionally in France, soupé was a slice of bread on which the

contents of a cooking pot (potage) was poured. Soup was designated as unstrained

vegetable meat or fish soups garnished with bread, pasta, or rice.

However, it is the good stock which gives the body or strength to the soup.

After an appetizer, soup is the first meal in real sense. It is important to take utmost

care in its preparation, as it will create the first impression on the mind of the guest.
Soups have many forms—some soups are thin and served as broths, while some

are served as clear soups such as consommé.

A soup is a flavoured liquid eaten with a spoon and is usually served as an

entrée.

A liquid food especially with a meat, fish, or vegetable stock as a base and

often containing pieces of solid food

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Can be served as:

1. Cocktail party food (in shot glasses)
2. Appetiser (commonly served in espresso cups)
3. Main course
4. Dessert
5. For breakfast. It is usually named after the

main ingredient. For example: Pumpkin Soup.

Soups can be served: Figure 15 Soup -
https://nutritiouslife.com/recipes/alisons-chicken-soup/
1. Hot or cold
2. Clear or stew like
3. Thick or thin.

Soup can be served any time of the day.
It can be small snack type serve or it can be a
main meal in itself

Figure 16Stew soup-
https://thewoksoflife.com/hot-sour-soup/

Thickening agents used in soup production:

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1. Roux
2. Rice
3. Pasta
4. Vegetable puree
5. Potato
6. Pulses or beans

Figure 17Thickening Agents for soup-
https://foodal.com/knowledge/how-to/thickening-agents/

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INFORMATION SHEET 2.2-2
PREPARE SOUPS REQUIRED FOR MENU ITEMS

Classification of Soups
Objective: By the end of this lesson, the trainees will be able

1. To select proper and correct ingredients in the preparation of soup ;

2. To classify the types of soup.; and

3. To follow the steps in soup preparation.

Classification Made with Example
Clear
Broth Clarified stock Consommé
Puree
Cream Stock, vegetables and meat French onion, Minestrone
or poultry
Bisque
Cold Stock and vegetables or Pea, Pumpkin
pulses

Veloute base finished with Cream of Mushroom,
cream Cream of Chicken

Shellfish thickened with Lobster bisque, Chowder
ground rice or a roux

Any variation of the above Vichyssoise(creamy leek &
potato)

Gazpacho

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Speciality Soups General Description
Soup
Shark fin Clear soup made from dried shark fin
Beer
Consommé with gold leaf Thick soup made with beer spices

Bouillabaisse Consommé with high gelatine content, served chilled as
a light jelly.
Fruit soup
A fish and shellfish dish. Traditionally served as a first
course of soup followed by the fish pieces as the main
course.

For example, melon puree

1. Puree
Ingredients are cooked in quality stock
to a point where they are very soft and
then put through a food processor to
liquidise all ingredients.

Fluidity is adjusted with more liquid or
gentler simmering to allow for reduction
in liquid.

Figure 18Pumpkin Puree Soup-https://www.foodiecrush.com/5-
ingredient-thai-pumpkin-soup/

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2. Cream soups

These soups are generally starch
thickened and have a portion of cream
add at the end of the cooking process
just before the soup is served.
The cream adds a smooth richness to
the flavour of the soup.

Figure 19Mushroom Cream Soup-
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2216457

3. Bisque

Bisque is a seafood style of soup that is

of French origin. There are many seafood

style soups that evolved from cooking

scraps of flesh and body shells of

crustacean from the days catch:

Bisque from Bay of Biscay in Northern
France.

The flavour is extracted from the shell of
the crustacean then adding extra after
the base flavour is achieved. Flour can be Figure 20Bisque Soup- https://littlespicejar.com/blushing-tomato-

crab-bisque/

used to thicken liquid.

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Variation is American chowders that can have milk added as part of the liquid used
that give a creamy consistency without adding cream.

4. Cold soups
Some soups like leek and potato soup
which is served hot in winter time has a
summertime version that is served cold as
Vichyssoise.
Summer version may be thinner in nature
but is essentially the same ingredients.
Gazpachio is another summer soup
served cold and in the winter as tomato
and vegetable soup. Summer version may

Figure 21Tomato carrot soup

be a little thinner and slightly more acidic https://eatsmarter.com/recipes/tomato-and-carrot-soup-with-onions-

and-balsamic-vinegar

but all other ingredients would be same.

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Clear soup: Consommé
A clear soup is made by taking a well flavoured
stock and clarifying that stock so only a clear liquids
remains.
1. To clarify a stock is to remove all impurities that

might be in the stock in form of small particles of
flesh or congealed blood.
2. The method of clarifying is simple. Trap the
particles in a bonding of protein:
3. Take egg white and mix with a small portion of
very lean mincemeat, aromatics are normally

Figure 22Consommé Soup-www.thespruceeats.com

added to this mix like sauté onions, carrots. Mix
eggwhite thoroughly into meat mixture and place into cold stock
4. Bring slowly to the boil. While the mixture is coming to the boil do not disturb or
stir the mixture. As the liquid heats up all the protein will bond together and float
to the top as a raft. As a raft floats on water so will this meat raft float?
5. Do not allow liquid to boil rapidly as this may cause the raft to break up and
contaminate the liquid
6. The object is to allow the meat to cook to extract as much food value and flavour
as possible from the ingredients
7. The impurities will become trapped in the congealed protein structure of the egg
white and minced meat and this is how the liquid becomes clear.

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INFORMATION SHEET 2.2-3
PREPARE SOUPS REQUIRED FOR MENU ITEMS

Objective: By the end of this lesson, the trainees will be able
1. To identify the ingredients for soup preparation. ;

2. To use proper tools, utensils and equipment in soup preparation; and

3. To present soup within industry standard.

INGREDIENT PREPARATION AND PRESENTATION
Ingredient preparation will vary recipe to recipe.

All ingredients will have to be prepared in
some way similar to the following:

1. Vegetables washed
2. Cut to specific requirements
3. Meats may have to be cut and blanched,

and or sautéed
4. Bean or legumes soaked prior to

cooking
5. Noodles softened prior to addition.

Figure 23Ingredients for Stocks-https://rouxbe.com/recipes/850-
basic-white-chicken-stock

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 The execution of any plan is defined by
how well the plan is written. A recipe is
just a plan on how to cook food.

 If the recipe does not include all steps
and procedures then it is not a good
recipe.

 A good recipe will describe exactly how
the ingredients are to be prepared to
meet the requirements of the dish.

 A standard recipe is a recipe that
produces a set amount of product.

 Normally it would be sufficient for 10
people but for training purposes, smaller volume has been elected to be sufficient
to assess ability to follow set process.

 Most of the selected recipes will produce approximately 400mil soup; 2 to 3
serves

 Standard entrée serve size is 200 to 250 mil.
 Soup restaurants might serve 400ml as they only expect to sell one course.

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PRESENTATION OF SOUP
Soup can be a main course or it can act as an opener for a splendid meal to

follow. Either way, sometimes it deserves a special presentation. Casual or fancy,

you can serve soup in a number of creative and interesting ways, either as individual
servings or centered upon the table.

1. Tureens

Tureens are actually an old-fashioned way of

serving soup family style, but you'll find many

fanciful vintage tureens at flea markets and

antique shops that will provide a creative

edge to your table presentation. Tureens are

made from china, stoneware and even bare

stainless steel. The china and stoneware

varieties can be plain white or painted in a

solid color or with fanciful landscapes and

greenery. Figure 24 Soup Presented using Tureens https://www.villeroy-
boch.no/shop/soup-passion-tureen-serves-4-32x26x10cm.html

2. Pumpkin Shell

Pumpkin soup served in a pumpkin shell is a

whimsical dish perfect for harvest season

feasts. Some recipes call for roasting the

soup right in its shell; others ask you to ladle

the cooked soup into a prepared raw shell.

The latter is less risky, as sometimes the

pumpkin shell splits in the oven. It's also

possible to use mini-pumpkins and provide Figure 25 Pumpkin Soup in a Shell https://cucina-

antica.com/blogs/recipes/59157381-pumpkin-bowl-pumpkin-

individual servings of soup to diners. You soup

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might consider surprising your guests with a non-pumpkin soup served in a pumpkin
shell -- a green soup for color contrast, perhaps.

3. Bread Bowl

Soup served in a bread bowl can be

found in various restaurants across the

country, but you can certainly serve it in

a similar way at home. You'll need a

fine-textured bread and, preferably, a

thick and creamy soup. Sourdough is a

popular choice. Round loaves tend to

work best. This presentation works well

for main dish soups, as each diner will Figure 26 Bread Bowl Onion Soup
https://www.crisco.com/recipes/onion-soup-in-bread-bowls-1182

get his own loaf, making for a filling entree.

4. Shot Glass

Soups served in shot glasses -- sometimes

called soup shooters -- can be served as

appetizers, as an amuse-bouche at a sit-down

formal dinner or on trays at a buffet or cocktail

party. If you are serving soup warm, make sure

to use heat-resistant glasses. Chilled soups work

well in shot glasses as well. Another option is to

serve soup in small tea cups, especially the

petite ones intended for Chinese and Japanese Figure 27Tomato soup in shot glass Source: Internet

tea service. Since you will be serving this soup without a spoon, make sure it is both

smooth and thin enough to swig.

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VISIT THE LINKS FOR VIDEOS

1. How to make bisque soup https://www.youtube.com/watch?v=cAz6P4VoBAo
2. Cream Soup Preparation https://www.youtube.com/watch?v=rvxVCKlL2Gs
3. Consommé Preparation https://www.youtube.com/watch?v=b6nRMqyMl1Q
4. Kinds of Soup https://nutritionrefined.com/how-to-make-vegetable-soup-key-

techniques-for-all-types-of-soup/
5. Cooking Demo: Soup Garnishing

https://www.youtube.com/watch?v=elwOtPah1vs

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SELF-CHECK # 2.2-3
Answer all the following questions given.
1. Define a soup.

_______________________________________________________________

2. Name 4 thickening agents found in soups.

_______________________________________________________________

3. Name 4 classifications of soups.

______________________________________________________________

4. When soup is normally served?

_______________________________________________________________

5. At what temperature is soup served?

______________________________________________________________

6. Should a soup be thick or thin?
______________________________________________________________
7. At what time of the day can soup be served?

______________________________________________________________

8. What is the basis of good soup?
___________________________________________________________________

9. What does a standard recipe give?
__________________________________________________________________

10. What is considered a standard entrée serve of soup?
__________________________________________________________________

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KEY ANSWER # 2.2-3

1. Define a soup.
A flavored liquid eaten with a spoon

2. Name 4 thickening agents found in soups
Roux, rice, pasta, potato, pulses, beans, veg
puree

3. Name 4 classification of soup
Clear, Broth, Puree
Cream, Bisque, Cold.

4. When a soup is normally
served? As an entrée.

5. At what temperature is soup normally
served Normally hot but can be cold

6. Should soup be thick or
thin? Either way is ok

7. At what time of the day can soup be
served? Anytime

8. What is the basis of a good soup?
The basis of a good soup is the flavor that is imparted by using good quality
fresh ingredients.

9. What does a standard recipe
give? A set amount of product

10. What is considered a standard entrée serve of soup?
200-250mil

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JOBSHEET # 2.2-1
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Soups, according to the set standards in the culinary kitchen
Supplies: Meat, vegetables, bread, condiments
Equipment: Fully equipped kitchen
Pre-caution: Wear proper PPE

Name CRAB CHOWDER SOUP Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Oil Tbsp. 1
White onion Chopped Grams 5
Garlic Minced Grams 5
Flour All purpose Tbsp. 1
Fish stock or Veg. stock ml 500
Potatoes Small dice grams 100
Bay leaves Pc/s 1
Crab meat Small dice Pc/s 1
Fresh milk Tbsp. 3
All-purpose cream Tbsp. 2
Salt TT
Ground pepper TT

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.

 Measure all the ingredients needed.

METHOD:
1. Heat the oil in a pot over moderate heat

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2. Add onions and garlic, cook until nearly tender
3. Add the flour. Stir into the fat to make a roux. Cook the roux slowly for 4-5

minutes, but do not let it brown.
4. Using a spatula or wooden ladle slowly stir in the stock. Bring to boil; stirring to

make sure liquid is smooth.
5. Add potatoes and bay leaves. Simmer until the potatoes are tender, then add the

crab meat.
6. Stir in the milk and cream
7. Season with salt and pepper; add stock if it is too thick.
Assessment method:

 Direct observation of the candidate
 Written or oral questioning,
 Review of portfolios of evidence

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PERFORMANCE CRITERIA CHECKLIST# 2.2-1
Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises
2. Organize and prepare ingredients according to recipe requirement
3. Inspect and use proper tools and utensils
4. Wash, rinse and cut the vegetables needed?
5. Measure all the ingredients needed?

6. Heat the oil in a pot over moderate heat?
7. Add onions and garlic, cook until nearly tender?
8. Add the flour and Stir into the fat to make a roux?
9. Cook the roux slowly for 4-5 minutes, but do not let it brown?
10. Using a spatula or wooden ladle slowly stir in the stock?
11. Bring to boil; stirring to make sure liquid is smooth?
12. Add potatoes and bay leaves and Simmer until the potatoes are

tender, then add the crab meat?
13. Stir in the milk and cream?
14. Season with salt and pepper; add stock if it is too thick?

15. Observe proper handling of food?
16. Present food item using proper techniques?
17. Store food properly?

Competent Not yet competent

Name of trainee:_____________________________ Date:__________________

Name of trainer:_____________________________ Date:__________________

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JOBSHEET # 2.2-2
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Soups, according to the set standards in the culinary kitchen
Supplies: Meat, vegetables, bread, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen
Pre-caution: Wear proper PPE

Name HOT AND SOUR SOUP Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Vegetable stock Thinly sliced ml 500
Shiitake mushroom Grams 50
vinegar Minced Tbsp. 1
Soy sauce Tsp 1
Ginger Slightly beaten Tsp 1
Chili garlic sauce Medium diced Tbsp. 1
Slurry Thinly sliced Tbsp. 1
Egg Pc/s 1
Tofu grams 50
Onion leeks
Sesame oil For garnish
Salt and pepper Tsp 1

TT

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.

 Measure all the ingredients needed.

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METHOD:
1. Heat the oil in a pot over moderate heat. Add ginger, sauté.
2. Add shiitake mushroom and sauté, add vinegar, chili garlic sauce and soy
sauce.
3. Stir then pour stock, boil then add tofu and streams of egg.
4. Put slurry if needed then season to taste finish with sesame oil
5. Garnish with onion leeks and served.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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PERFORMANCE CRITERIA CHECKLIST # 2.2-2

Mark the box that corresponds to the performance of the trainee.

Can the trainee..... YES NO
1. Clean and sanitize kitchen premises

2. Organize and prepare ingredients according to recipe requirement

3. Inspect and use proper tools and utensils

4. Wash, rinse and cut the vegetables needed?
5. Measure all the ingredients needed?

6. Heat the oil in a pot over moderate heat and Add ginger, sauté?
7. Add shiitake mushroom and sauté, add vinegar, chili garlic sauce

and soy sauce?
8. Stir then pour stock, boil then add tofu and streams of egg?
9. Put slurry if needed then season to taste finish with sesame oil?
10. Garnish with onion leeks and served?

11. Heat the oil in a pot over moderate heat and Add ginger, sauté?
12. Observe proper handling of food?

13. Present food following proper techniques?

14. Store food properly?

Competent Not yet competent

Name of trainee:___________________________ Date:__________________
Name of trainer:___________________________ Date:___________________

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MARY GRACE L. OCASION
CRISTINA P. RIVERA

JOBSHEET # 2.2-3
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Soups, according to the set standards in the culinary kitchen
Supplies: Meat, vegetables, bread, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen
Pre-caution: Wear proper PPE

Name FRENCH ONION SOUP Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Onion White, wedge grams 125
Stock vegetable ml 350
Butter grams 10
White wine minced ml 20
Thyme
Garlic Round shape Dash
salt quickmelt clove 1
pepper
Slice of bread TT
cheese TT
1

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.

 Measure all the ingredients needed.

METHOD:
1. Sauté onions in butter to a light brown color, caramelize

2. Add garlic, and deglaze with white wine.

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3. Add the stock and simmer for about 10 minutes, add dash of thyme.
4. Season with salt and pepper.
5. When serving, fill the soup in a cup and place the bread topped with cheese on

top of the bread.
6. Gratinate under salamander or oven briefly until cheese is golden brown

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST # 2.2-3 YES NO

Mark the box that corresponds to the performance of the trainee.

Can the trainee.....
1. Wash, rinse and cut the vegetables needed?
2. Measure all the ingredients needed?

3. Sauté onions in butter to a light brown color, caramelize?
4. Add garlic, and deglaze with white wine?
5. Add the stock and simmer for about 10 minutes, add dash of thyme?
6. Season with salt and pepper?
7. When serving, fill the soup in a cup and place the bread topped with

cheese on top of the bread?
8. Gratinate under salamander or oven briefly until cheese is golden

brown?

9. Observe proper handling of food?

10. Present food following proper techniques?

11. Store food properly?

Competent Not yet competent

Name of trainee: _____________________________ Date: __________________

Name of trainer: ____________________________ Date: ___________________

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MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

JOBSHEET # 2.2-4
Objectives: At the end of the training period, the trainees were able to prepare
varieties of Soups, according to the set standards in the culinary kitchen
Supplies: Meat, vegetables, bread, condiments, dairy products, herbs and spices
Equipment: Fully equipped kitchen
Pre-caution: Wear proper PPE

Name CREAM OF BROCCOLI Date
Code Tested
Recipe #
Yield Ur recipe #

INGREDIENTS SPECIFICATIONS UNITS QUANTITY
Broccoli grams 50
Butter All purpose Tbsp. 1
Flour Onion, carrots, Tbsp. 1
Matignon celery grams 15
Vegetable
Stock ml 300
Salt All purpose TT
Pepper Tbsp. TT
Cream 1

MISE en PLACE :
 Wash, rinse and cut the vegetables needed.

 Measure all the ingredients needed.

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MARY GRACE L. OCASION
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METHOD:
1. In a pan heat butter then sauté matignon. Dust with flour to make a roux,
cooked for 2-3 minutes.
2. Add stock and the broccoli. Simmer for 5-10 minutes or until broccoli is
tender. Cool down for 5 minutes.
3. Put it in a blender then puree. Strain then put it back in a pan, simmer
4. Add the cream then season with salt and pepper.
5. Serve then garnish with broccoli floret.

Assessment method:
 Direct observation of the candidate
 Written or oral questioning
 Review of portfolios of evidence

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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA

PERFORMANCE CRITERIA CHECKLIST # 2.2-4 YES NO
Mark the box that corresponds to the performance of the trainee.
Can the trainee.....
1. Wash, rinse and cut the vegetables needed?

2. Measure all the ingredients needed?

3. Heat butter then sauté matignon and Dust with flour to make a
roux, cooked for 2-3 minutes?

4. Add stock and the broccoli and Simmer for 5-10 minutes or until
broccoli is tender?

5. Put it in a blender then puree. Strain then put it back in a pan,
simmer?

6. Add the cream then season with salt and pepper?

7. Serve then garnish with broccoli floret?
8. Observe proper handling of food?

9. Present food following proper techniques?

10. Store food properly?

Competent Not yet competent

Name of trainee: _____________________________ Date: __________________

Name of trainer: _____________________________ Date: __________________

COOKERY NC II Date Developed: Document No. 02
PREPARE STOCKS, Issued by:
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TESDA QA Page 100 of
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Developed by: Revision No:
MARY KRISTINE IRIS C. PASION
MARY GRACE L. OCASION
CRISTINA P. RIVERA