TLE 10

1. PREPARING SOUP
BASIC PRINCIPLES OF
PREPARING SOUPS

2. 1) Liquid
a)Use vegetables such as
carrots, celery, and
onion to prepare a
stock as the soup’s
foundation.
b)Purchase a low-

3. c) Enhance the flavor
or purchased stock
base with
vegetable
mirepoix.
d) Use fruit and/or
vegetable juices

4. 2) Principal Ingredients
a) Choose seasonal
vegetables as the
primary ingredients for
soups.
b) Introduce new
vegetables by adding a
small quantity to

5. c) Use fresh or
frozen fruits or
vegetables in soups.
d) Add whole grains,
such as barley or
whole.
e) Wheat pasta, to
make a hearty soup.

6. 3. Seasonings
a) Use a small amount of
lemon juice or vinegar
to brighten the soup’s
flavor
b) Add spices early in the
cooking process to
bring out their flavor.

7. COOKING SOUPS

8. 1. Meats, Poultry and Fish
a) Cuts of meat that are
less tender should be
added early in the
cooking process.
b) Poultry needs to be
added early enough so
that it cooks

9. c) Add fish close to
the end of the
cooking process to
keep it from
overcooking.

11. 2. Grains and Pasta
Allow a little more
time than cooking in
plain water.

13. 3. Beans and
Legumes
Soaked beans, lentils and
black-eyed peas should
be added with liquid so
they will fully cooked.

15. 4. Dense of Starchy Vegetables
A small-diced cut of
potatoes, carrots and winter
squashes will require 30 to
45 minutes to cook.

17. 5. Green Vegetables
These vegetables should be added
during the final 15-20 minutes of
cooking soup.

19. Thick soups may
continue to thicken
during cooking and may
need additional stock
or water to adjust the
consistency.
ADJUSTING CONSISTENCY

20. Broth-based soups may be
prepared in advance and
refrigerated. Alternatively,
skim the top layer of fat
from a hot soup with a
ladle.
DEGREASING

21. SEATWORK
True/False
1.Wheat pasta, to make a hearty soup.
2.Spices should be added during the final 15 to 20
minutes of the cooking soup.
3.Poultry needs to be added early enough so that it
cooks thoroughly.
4.A small-diced of cut of potatoes, carrots and winter
squashes will only require 15-20 minutes.
5.These vegetables should be added during the final 15-
20 minutes of cooking the soup.