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    Specific Objectives:: Topic Title: The Soups and Appetizers

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    Ruby Esmeralda Andaya
    The document discusses soups and appetizers. It defines soup as a liquid food made from ingredients like fish, poultry, meat, or vegetables. Soups can be classified as clear/unthickened, thick, or special. Clear soups are based on broth while thick soups are opaque and thickened. Specialty soups do not fit the main categories. The document also states that appetizers are small portions of food served before the main course to stimulate the appetite. Tips for preparing appetizers include having a variety of textures, flavors, and temperatures. The necessary cooking methods for soups and appetizers are also discussed.

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    Download as DOCX, PDF, TXT or read online from Scribd

    Specific Objectives:: Topic Title: The Soups and Appetizers

    Uploaded by

    Ruby Esmeralda Andaya
    471 views3 pages
    The document discusses soups and appetizers. It defines soup as a liquid food made from ingredients like fish, poultry, meat, or vegetables. Soups can be classified as clear/unthickened, thick, or special. Clear soups are based on broth while thick soups are opaque and thickened. Specialty soups do not fit the main categories. The document also states that appetizers are small portions of food served before the main course to stimulate the appetite. Tips for preparing appetizers include having a variety of textures, flavors, and temperatures. The necessary cooking methods for soups and appetizers are also discussed.

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    SOUPS lecture

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    The document discusses soups and appetizers. It defines soup as a liquid food made from ingredients like fish, poultry, meat, or vegetables. Soups can be classified as clear/unthickened, thick, or special. Clear soups are based on broth while thick soups are opaque and thickened. Specialty soups do not fit the main categories. The document also states that appetizers are small portions of food served before the main course to stimulate the appetite. Tips for preparing appetizers include having a variety of textures, flavors, and temperatures. The necessary cooking methods for soups and appetizers are also discussed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    471 views3 pages

    Specific Objectives:: Topic Title: The Soups and Appetizers

    Uploaded by

    Ruby Esmeralda Andaya
    The document discusses soups and appetizers. It defines soup as a liquid food made from ingredients like fish, poultry, meat, or vegetables. Soups can be classified as clear/unthickened, thick, or special. Clear soups are based on broth while thick soups are opaque and thickened. Specialty soups do not fit the main categories. The document also states that appetizers are small portions of food served before the main course to stimulate the appetite. Tips for preparing appetizers include having a variety of textures, flavors, and temperatures. The necessary cooking methods for soups and appetizers are also discussed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 3

    COOKERY NC2

    TOPIC TITLE: THE SOUPS AND APPETIZERS

    SPECIFIC OBJECTIVES:

    At the end of the topic session, the students should be able to:

    1. discuss what soup is,


    2. enumerate and discuss the classification of soups,
    3. explain what appetizer is,
    4. enumerate and explain the tips on preparing appetizers, and
    5. apply the necessary cooking methods for soups and appetizers.

    Understanding Soups

    Soup is a liquid food derived from fish, poultry, meat, or vegetables. Its popularity today is maybe due
    to increased nutrition consciousness, to a desire for simpler or lighter meals, or an increased
    appreciation of how appetizing and satisfying soups can be according to Gisslen. For formal dining
    service, soup is normally offered after an appetizer.

    Classification of soups. .
    Soups can be classified into three as follows
    o Clear or unthickened

    o Thick

    o Special

    Clear or Unthickened Soups – Soups of this classification are all based on a clear, unthickened broth
    or stock. This type can be served plain or garnished with a variety of vegetables and meats. Examples
    of this are as follows:

    o Broth and bouillon – are generally used to refer to simple,


    clear soups without solid ingredients. Broth is a flavorful liquid
    obtained from the simmering of meats and/or vegetables. It is
    usually a byproduct of simmering meat or poultry.

    o Vegetable soup – are made from a clear, seasoned stock or


    broth with the addition of one or more vegetables and
    sometimes, meat or poultry products and starches (pasta or
    grains). Most vegetable soups are made from poultry or meat
    stock or broth.

    o Consommé – a rich, flavorful stock or broth that has been


    clarified to make it perfectly clear and transparent.

    Thick Soups – Soups that are opaque rather than transparent are of
    this classification. To provide a heavier consistency, soups of this
    type are thickened either by adding a thickening agent such as a
    roux, or by pureeing one or more of their ingredients. Examples of
    this are as follows:

    o Cream soups – these are usually named after their major


    ingredient, such as cream of chicken or cream of asparagus.

    o Purees – these are soups that are naturally thickened by


    pureeing one or more of their ingredients. They are not as
    smooth and creamy as cream soups. Purees are normally
    based on starchy ingredients.

    The Soups and Appetizers *Property of STI


    Page 1 of
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    COOKERY NC2

    o Bisques – these are thickened soups made from shellfish.


    They are usually prepared like cream soups and are almost
    always finished with cream.

    o Chowders – these are hearty soups made from fish, shellfish


    and/or vegetables. They usually contain milk and potatoes.

    Specialty Soups - These are soups that do not fit well into the main
    categories and those that are native to particular countries or regions.
    Soups of this type can be distinguished by their unusual ingredients
    or methods as the following:

    o Turtle soup

    o Cold fruit soup

    o Gumbo

    o Peanut soup

    REFERENCES:
    Gisslen, Wayne (2003). Professional Cooking, 5th Edition.
    http://www.wisegeek.com/what-are-appetizers.htm

    The Soups and Appetizers *Property of STI


    Page 2 of
    5

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