Sunday, November 8, 2009

Principles Of Making soups

Plan of Work for Period Ending Day----Month------Year

Lesson: 6

Subject: Food preparation and service

Unit: Resources

Grade: 9

Topic: Principles of making soup

Time: Two 90 minutes sessions

Objectives: At the end of the lesson students should be able to

1. Explain what soup is

2. Function of soup as a part meals

3. Explain the process of soup making

4. Know how to make a bouquet garnish

5. Students will know what stock is and how to make it.

6. Make a cream soup


Soup is a nourishing dish which may be served as an appetizer or as a main dish depending on the type of soup

 soup making, making puree, garnishing soup, making bouquet garni

Focus Question:

Your mom is sick in bed and has no appetite but needs something nourishing what dish could you give her as a hot meal?

Teaching Method:
Demonstration, questing and answer, practical exercises

Instructional Aid:
Recipe book, school cook book, vegetables, bouquet garni

Text Food and nutrition, AnitaTull meat,

Content Outline
1. Soup is a class of food used to form part of a meal, often used as appetizer and in some case as main course. It is often used as a nourishing meal for the sick or convalescent. Many use it as a method of introducing babies to eating from the family pot.

2. All soups need stock as a base which is usually made with meat, bones, peas, or vegetables and water.

3. Soup should be non greasy. Trim off all fat from meat, before making stock, skim off remaining fat when stock is cooked. A paper napkin is very helpful to remove the last drop of fat. Easier yet, boil stock before hand and put in refrigerator to cool the fat will sleep and can be easily removed.

4. Classification of soup:

i. Thick soup – cream soups, chowders, pepper pot

ii. Clear or clarified consommé, clear broth

iii. Mixed soup – soups with vegetables and ground provisions

a. Some countries the mixed soups are called stews because they contain pieces of meats and different vegetables and may contain noodles.

b. In cream soups vegetable is pureed and added to the brought if the vegetable does not contain enough starch a thickening agent such as flour is used. In most cream soups milk or cream is added in the last 3- minutes of the final stage of cooking.

c. In consommé the stock is clarified to remove any thing that will discoluor,(egg shell is usually used )

Serving soup

Soup placed on a table for individuals to serve themselves is placed in a tureen.

Soups served individually are served in soup bowels place on plates called under liners.

d. Cream soups are usually served with biscuits bread, cheese sticks etc.

e. Cream soups are usually garnished with crotons, grated cheese chopped parsley, etc.

f. Crotons are cubed bread fried to golden brown.

g. -Serve ½ pint of soup for one person

Standard measurements for preparing soups

For every 575 ml -1 pint of stock or water add 1lb vegetable, or ½ lb meat fish, poultry or 4 ounces pulse.


1. Students read focus question and supply answer.

2. These will be discussed.

3. Teacher explains to students the process of making soups including use of a bouquet garni for seasoning (seasoning place in a muslin bag)

4. Students decide on two cream soups of their choice and make it.

5. Teacher and students make recipe for cream soup

6. Students make soup along with teacher’s instructions.

7. Students make garnish and serve soup.


Tasting soup  for testure , flavour, body etc.
Students do simple test on the standard for soup.

Author:(Soy Criada) Juliet Christie Murray

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