PREPARE SOUPSD1.HCC.CL2.16

Slide 1

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:

Slide 3

Prepare soups as required for dishes on enterprise menus1

Store soups to enterprise requirements2

Reconstitute soups for service3

4

Prepare soups

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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

Prepare soups

Identify soup classifications

Clear Soups

Consommé – French origin:

• Clarified

• Free of impurities

Slide 5

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

Slide 6

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

Slide 7

Prepare soups

Identify soup classifications

Cultural

Soups from other countries:

Laska from Malaysia:

Curried coconut milk

Many variations; seafood, chicken

Slide 8

Prepare soups

Identify soup classifications

Cultural

Soups from other countries:

Taharoa from Maori people of New Zealand:

Shellfish

Slide 9

Prepare soupsPrepare ingredients appropriate to soup types

Slide 10

Prepare soups

Produce soups to standard recipes

Standard recipe

Standard service size

Same ingredients

Same taste

Customer satisfaction

Slide 11

Prepare soups

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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

Prepare soups

Slide 13

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.

Prepare soups

Store soups in correct containers

Washable

Food quality

Undamaged

Must be sealable

Slide 14

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

Slide 16

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

Slide 18

Prepare soups

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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

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

Slide 20

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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