Competency-Based Learning Material

Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE STOCKS, SAUCES AND SOUPS

Module Title: : PREPARING STOCKS, SAUCES AND SOUPS

BANAYOYO NATIONAL HIGH SCHOOL

Poblacion, Banayoyo, Ilocos Sur

How to use this Competency Based Learning materials

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Welcome to the world of Cooking!

This module is a specialized course on Cookery. It covers 1 core competency

in Cookery, under which is 1 Learning Outcome, “LO2: Prepare soups
required for menu item”
1.1 Select and assemble correct ingredients for soups, including stocks and
garnishes
1.2 Produce a variety of soups
1.3 Use of thickening agents and convenience products in preparing soups

1.4 Soups are evaluated for flavor, color, consistency and temperature
2.5 Present soup recipes in accordance with the criteria
This module has 5 elements/learning content. Each learning content has
the following:
 Learning Content
 Information Sheet
 Self-Check
 Task Sheet
 Job Sheet
 Performance Criteria Checklist

To get the most from this module, you need to do the following:
1. Begin reading and understanding the Learning Content. This will
tell you what you should know and be able to do at the end of this
module.
2. Do the required Learning Activities. They begin with the
Information Sheet which contains important notes or basic
information that you need to know. After reading the Information
Sheet, test yourself on how mush have you learned by means of
the Self-Check. Compare and refer to the Answer Key for
correction. Do not hesitate to go back to the Information Sheet
when you do not get all the test items correctly. This will ensure
your mastery of basic information.
3. It is not enough that you acquire content or information. You must
be able to demonstrate what you have learned by doing what the
Task Sheet, Job Sheet directs you to do. In other words, you must
be able to apply what you have learned in the real life.
4. How well did you perform? Accomplish the Performance Criteria
Checklist.

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 COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies
No. Unit of Competency Module Title Code

Cleaning and
Clean and maintain TRS512328
1. maintaining kitchen
kitchen premises
premises

Prepare stocks, Preparing stocks,

TRS512331
2.
sauces and soups sauces and soups

TRS512381
3. Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads TRS512382

and
4.
dressing dressing

TRS512330
5. Prepare sandwiches Preparing sandwiches

TRS512383
6. Prepare meat dishes Preparing meat dishes

Prepare vegetables Preparing vegetables

TRS512384
7.
dishes dishes

TRS512385
8. Prepare egg dishes Preparing egg dishes

9. Prepare starch dishes Preparing starch TRS512386

dishes

Prepare poultry and Preparing poultryTRS512333

and
10.
game dish game dishes

Preparing seafoodTRS512334
11. Prepare seafood dishes
dishes

TRS512335
12. Prepare desserts Preparing desserts

TRS512340
13. Package prepared food Packaging prepared food

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 MODULE CONTENT

UNIT OF COMPETENCY PREPARE STOCKS, SAUCES AND SOUPS

MODULE TITLE PREPARING STOCKS, SAUCES AND SOUPS

MODULE DESCRIPTOR:

This module deals with the skills, knowledge, and attitude required
to prepare various stocks, sauces and soups in a commercial/institutional
kitchen.

NOMINAL DURATION: 21 HOURS

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. LO1 Prepare stocks required for menu items
2. LO2 Prepare soups required for menu items
3. LO3 Prepare sauces required for menu items
4. LO4 Store and reconstitute stocks, sauces and soups

ASSESSMENT CRITERIA:
1
1.1 Ingredients and flavoring agents are used according to
standard recipes defined by the enterprise
1.2 Variety of stocks, glazes, flavorings, seasonings are
produced according to enterprise standards
2
2.1 Correct ingredients are selected and assembled to prepare
soups, including stocks and prepared garnishes
2.2 Variety of soups are prepared according to enterprise
standards
2.3 Clarifying, thickening agents and convenience products
are used where appropriate

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 2.4 Soups are evaluated for flavor, color, consistency and
temperature related problems are identified and addressed

2.5 Soups are presented at the right flavor, color, consistency

and temperature, in clean service ware without drips and using
suitable garnishes and accompaniments
3
3.1 Variety of hot and cold sauces are prepared from
classical and contemporary recipes based on the required menu
items
3.2 Derivatives are made from mother sauces
3.3 Variety of thickening agents, seasonings and
flavorings are used appropriately
3.4 Sauces are evaluated for flavor, color and consistency and
related problems are identified and addressed
4
4.1 Stocks, sauces and soups are stored correctly at the right
temperature to maintain optimum freshness and quality
4.2 Stocks, sauces and soups are re-heated/reconstituted to
appropriate standards of consistency

LEARNING OUTCOME NO. 2

PREPARE SOUPS REQUIRED FOR MENU ITEMS
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Contents:

1. Select and assemble correct ingredients for soups, including stocks

and garnishes.

2. Produce a variety of soups.

3. Use of thickening agents and convenience products in preparing
soups.
4. Soups are evaluated for flavor, color, consistency and temperature.

5. Present soup recipes in accordance with the criteria.

Assessment Criteria
1. Correct ingredients are selected and assembled to prepare
soups, including stocks and prepared garnishes.

2. Variety of soups are prepared according to enterprise

standards.
3. Clarifying, thickening agents and convenience products are
used where appropriate.

4. Soups are evaluated for flavor, color, consistency and

temperature related problems are identified and addressed.

5. Soups are presented at the right flavor, color, consistency

and temperature, in clean service ware without drips and
using suitable garnishes and accompaniments.

Conditions

The participants will have access to:

1. Equipment
a. Gas Range
b. Refrigerator
2. Tools and Supplies
a. Knives, strainer, stock pot, cheese cloth, salt and pepper mill, soup
ladle, colander-small, cutting board, clear bowl-medium, kitchen
spoon, kitchen ladle, soup bowl, soup spoon
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 b. Chicken, vegetables, seasonings, water, cream, butter, corn starch
egg, fruits, garnishes

3. Personal Protective Equipment

a. Apron, hand towel, hair net, mouth mask, gloves
4. Training Materials
a. Pen/pencil
b. Printed leaning materials
Assessment Method:

1. Written examination
2. Demonstration
3. Observation in workplace OJT

Learning Experiences
Learning Outcome 2
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 PREPARE SOUPS REQUIRED FOR MENU ITEMS

Learning Activities Special Instructions

Don’t hesitate to ask question
whenever there is a problem on the
content of Information Sheet
Read Information Sheet 2.2-1
If you think that you are already
Select and assemble correct
equipped with the knowledge on
ingredients for soups, including
the content of the Information
stocks and garnishes
Sheet, you can now proceed and
answer the Self-Check provided in
this module.

Compare your answers to the

Answer Self-Check 2.2-1 Select Answer Key 2.2-1 on the
and assemble correct ingredients ingredients and flavoring agents
for soups, including stocks and used in preparing stocks.
garnishes Congratulations! You did a great
job today! Rest and relax a while
then move on to the next lesson.
Good luck!

Perform the Task Sheet 2.2-1 Evaluate your own work using
Select and assemble correct the Performance Criteria
ingredients for soups, including Checklist 2.2-1 on Select and
stocks and garnishes assemble correct ingredients for
soups, including stocks and
garnishes

Don’t hesitate to ask question

whenever there is a problem on the
content of Information Sheet.
If you think that you are already
Read the Information Sheet 2.2-2 equipped with the knowledge on
on produce a variety of soups the content of the Information
Sheet, you can now proceed and
answer the Self-Check provided in
this module.
Compare your answers to the

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 Answer the Self-Check 2.2-2 Answer Key 2.2-2 on produce a
on produce a variety of soup variety of soups
Congratulations! You did a great
job today! Rest and relax a while
then move on to the next lesson.
Good luck!
Perform the Task Sheet 2.2-2 on Evaluate your own work using the
variety of soup Performance Criteria Checklist2.2-
2 on variety of soup
Don’t hesitate to ask question
Read the Information Sheet 2.2-3 on whenever there is a problem on the
Use of thickening agents and content of Information Sheet.
convenience products in preparing If you think that you are already
soups equipped with the knowledge on
the content of the Information
Sheet, you can now proceed and
answer the Self-Check provided in
this module.
Answer the Self-Check 2.2-3 on Use Compare your answers to the
of thickening agents and Answer Key 2.2-2 on produce a
convenience products in preparing variety of soups
soups Congratulations! You did a great
job today! Rest and relax a while
then move on to the next lesson.
Good luck!
Don’t hesitate to ask question
Read the Information Sheet 2.2-4 whenever there is a problem on the
Soups are evaluated for flavor, content of Information Sheet.
color, consistency and If you think that you are already
temperature equipped with the knowledge on
the content of the Information
Sheet, you can now proceed and
answer the Self-Check provided in
this module.
Compare your answers to the
Answer the Self-Check 2.2-4 Answer Key 2.2-4 on produce a
Soups are evaluated for flavor, variety of soups
color, consistency and Congratulations! You did a great
temperature job today! Rest and relax a while
then move on to the next lesson.
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 Good luck!
Don’t hesitate to ask question
Read the Information Sheet 2.2-5 whenever there is a problem on the
Present soup recipes in content of Information Sheet.
accordance with the criteria If you think that you are already
equipped with the knowledge on
the content of the Information
Sheet, you can now proceed and
answer the Self-Check provided in
this module.
Compare your answers to the
Answer the Self-Check 2.2-5 Answer Key 2.2-5 Present soup
Present soup recipes in recipes in accordance with the
accordance with the criteria criteria.
Congratulations! You did a great
job today! Rest and relax a while
then move on to the next lesson.
Good luck!

Information Sheet 2.2-1

SELECT AND ASSEMBLE CORRECT INGREDIENTS FOR SOUPS

INCLUDING STOCKS AND GARNISHES

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define soup,
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 2. Select correct ingredients needed for preparing soup, and
3. Know the classification of soups.

INTRODUCTION:

Soups

Soups are based on stocks or broth added with other ingredients for
variety of flavor, consistency, appearance and aroma.

The key to good soup is making your own stock to form a basis for your
soups.

Soup is a primarily liquid food, generally served warm or hot that is

made by combining ingredients such as meat and vegetables added with
stock, juice, water or another liquid. Hot soups are additionally
characterized by boiling solid ingredients in liquids until flavors are
extracted, forming a broth.

In traditional French cuisine, soups are classified into two main groups:
clear soups and thick soups. The established French classifications of clear
soups are bouillon and consommé. Thick soups are classified depending
upon the type of thickening agent used.

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 Soups are similar to stews, and in some cases they may not be a clear
distinction between the two; however, soups generally have more liquid than
stews.

A well-prepared soup always makes a memorable impression. Soups

offer a full array of flavoring ingredients and garnishing opportunities.
Soups also allow the use of trimmings and leftover creatively.

Soup Toppings and Garnishes

How to make Garnishes for Soups

Many soup looks a great deal better for a garnish. There’s

no need to make this a difficult additional process, usually it’s a
simple as a quick grate or chop and the soup has a lovely extra
dimension without too much more effort.

1. Use herbs- this is one of the simplest way to garnish a

soup, yet it looks fabulous and it adds an extra
element of taste. For example:
a. Use chopped parsley on tomato, vegetable, creamy
and seafood style soups
b. Use snipped chives on many different types of
soups, this will add an onion flavor, so be sure it
will enhance the soup.
c. Sprinkle a bit of chopped dill over creamy or
seafood soups. Dill is a very strong taste, and it’s
not to everyone’s liking, so be sparing with it.
d. Add some hand-ripped mint to fresh soups and
Asian-inspired soups. The refreshing taste of mint
will give the soup quite a lift.
e. Fresh springs of coriander/cilantro go well with
Asian/Central and South American Style soups.
Coriander has quite a strong taste when its’ fresh.
2. Use cheese- many child will be most grateful for some
shredded cheese sprinkled over the soup just prior to
serving. If you are floating a piece of bread or toast on
the soup, sprinkle the cheese over that: you could even
grill the cheese on top for added tastiness and a
delicious texture.
3. Add chopped hard boiled eggs to hearty soups- the
chopped egg will bob on the top and adds an extra
flavorsome source of protein to the soup.

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 4. Use cream- there was a time when a drizzle of cream
was essential for any classy soup but nowadays it’s
less popular, so be sure it matches the flavors of the
soup. You can use runny cream and swirl it around
the top in a nice spiral pattern, or you could use
whipped, salted cream and dollop it in the middle of
the soup, you may try also sour cream or yogurt.
5. Drizzle oil over the top- choose a highly quality extra
virgin olive oil or a flavored oil and simply swirl it
around the top of the soup. It will add flavor and looks
good too.
6. Make croutons- the garnish requires a bit of extra
effort but it’s often the crunchy, oily texture that draws
the whole soup experience together and turns it into a
taste sensation. To make croutons:
a. Flavoured croutons can make an interesting touch:
consider frying them with a spice, such as
cinnamon or pepper.
b. Other crunchy style additions to the top of a soup
include fried onion pieces, crunched up potato
crisps/chips, broken up pappadams, corn chips
broken into little pieces, popcorn or fried bacon
bits.
7. Sprinkle with nuts and seeds- whether the nuts and
seeds are raw or roasted, salted or flavored, they can
be a delicious addition to the right soup. Pumpkin
seeds, walnuts, almonds, sesame seeds, sunflower
seeds, poppy seeds, hazelnuts, macadamias, etc. all
make tasty choices to garnish a soup.

Garnishing soup helps with the soup’s presentation, making it look

more delicious and enticing.

Tips in Garnishing Soup:

 If you’re having a celery soup, try adding diced apple, it marries

extremely well with celery and enhances its flavor.
 Garnishes don’t always have to be added prior to serving. In
some cases, you might prefer to place garnishes on the table
and let diners help themselves. Be sure to divide plenty of
spoons to make it easy to add garnishes.
Crusty or old bread floating on top of soup isn’t exactly pretty as a
garnish as a garnish but it can be a nice way to make the soup into a hearty
meal.

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  Raw vegetable curls or lengths can be a nice addition as a
garnish, especially to light, summery and Asian style soups.

INGREDIENTS OF SOUP

Garnishes:
 slice of lemon
 boiled egg
 shredded vegetables
 pimiento
 cheese
 diced apples
 fruits
 nuts and seeds
 herbs
 cream
 chips
 parsley
Vegetables
 carrots, turnips, tomatoes, mushrooms, celery, leak,
potatoes, beans, onions, mirepoix

Meat
 poultry-chicken, pork, beef, lamb, fish

Seasonings and Spices

 salt, MSG, convenience products pepper, cayenne, bay leaf,
basil, celery seed, cinnamon, ginger, oregano, paprika,
poppy seeds, rosemary, saffron, herbs, garlic
Flour
Butter
Cream
Water

CLASSIFICATIONS OF SOUPS

Soups can be divided into three basic categories: clear or unthicken soup,
thick soup and special soup.

Most of the soups, no matter what their final ingredients may be based on
stock. Thus, the quality of the soup depends on the stock-making skills.
1. Clear Soups

They are soups based on a clear, unthicken broth or stock. They may
be served plain or garnished with a variety of vegetables and meats. They
are very similar to stocks, except that broths are based on meats rather
than bones so they are richer and have a more defined flavor. Broths can be
used as a liquid in preparing soups. A good quality broth should be clear,
aromatic and rich-tasting with a very evident flavor of the major ingredient.
One strong and clear broth or stock is a consommé.

A. CONSOMMÉ

- Is a type of clear soup made from richly flavored stock or bouillon

that has been clarified to make it perfectly clear and transparent,
a process which uses egg whites to remove fat and sediment. Lean
chopped meat, egg whites, mirepoix, herbs and spices and an
acidic ingredient like tomatoes, wine, or lemon juice are combined.
The combination is called “clarification” since the particles that make
the broth appear cloudy are trapped as it cooks. A good quality consommé
is crystal – clear, has a good body, amber to brown in color, and completely
fat-free.

Far from being just a plain old cup of broth, a well made consommé is
one of the greatest of all soups. Its sparkling clarity is a delight to the eye,
and its rich, full flavor, strength and body make it perfect starter for an
elegant dinner.

B. BOUILLON
- it is the French word for ‘broth’. It comes from the verb bouillir,
meaning to boil. It is usually made by the simmering of mirepoix
and aromatic herbs( bouquet garni) with either beef, veal or poultry
bones, with shrimp, fish and vegetables in boiling water.
- Broth and bouillon are similar to stock in technique and in cooking
time. The major distinction between broth and stock is that broths
can be served as is, whereas stocks are used in production of other
dishes.

VEGETABLE SOUP

- clear seasoned stock or broth with the addition of one or more

vegetable( onions, celery, tomatoes potatoes, parsley, bay leaves), and
sometimes meat, or poultry products and starches.
BASIC INGREDIENTS OF STOCKS

The mixture of ingredients use to clarify a stock is called the clear

meat or the clarification.

1. Lean Ground Meat- major sources of protein that enables the clear
meat to do its job. It also contributes flavor to the stock. The meat
must be lean because fat is undesirable in a stock. Beef shank,
also called shin beef is the most desirable meat because it is high
in albumin protein as well as in flavor and gelatin, and it is very
lean.
Beef/chicken meat are used to clarify stock. Ground lean fish may
be used also.
2. Egg whites are included in the clear meat because it contains
albumin that will greatly strengthen its clarifying power.
3. Mirepoix- is the French term for the combination of coarsely
chopped onions, carrots and celery used to flavor stocks.

Basic formula for Mirepoix – used to flavor white stocks and soups,
tomato paste or puree is often included for brown stock, gravy, stew or
soup.

2 parts onion
1 part celery
1 part carrot

4. Acid products - Acid helps dissolve connective tissues, and extract

flavor and body from bones.(tomato products, lemon juice, white
wine are often added because the acidity helps coagulate the
protein

5. Scraps and left-over -Scraps may be used in stocks if they are

clear, wholesome, and appropriate to the stock being made.
6. Seasoning and spices

7. Bouquet garni – assortment of fresh herbs and aromatic

ingredients tied in a bundle with string so it can be removed easily
from the stock.

Guidelines for preparing stock

1. Follow the correct procedures for cooling and storing stock and
make sure that any stock you use is flavorful and wholesome.

2. Follow the cooking time for stock

The following are approximate cooking time for different stocks;
the time will vary according to numerous factors such as
ingredients quality, volume and cooking temperature.

White beef stock - 8 to 10 hours

White and brown Veal Game stock – 6 to 8 hours
White poultry and Game Bird Stocks – 3 to 4 hours

Fish Stock – 45 minutes to 1 hour

Vegetables Stock – 45 minutes to 1 hour,
depending on the specific ingredients and the size of vegetables cut.

3. The stock ingredients are boiled starting with cold water. This
promotes the extraction of protein which may be sealed in by hot
water.
 4. Stocks are simmered gently, with small bubbles at the bottom but
not breaking at the surface. If a stock is boiled, it will be cloudy.
5. Salt is not usually added to a stock, as this causes it to become too
salty, since most stocks are preserved to make soup and sauces.
6. Meat is added to the stock before the vegetables and the “scum”
that rises to the surface is skimmed off before further ingredients
are added.

2.Thick Soups

Unlike clear soups, thick soups are opaque rather than transparent.
They are thickened either by adding a thickening agent such a roux, or by
pureeing one or more of the ingredients to provide a heavier consistency.

CLASSIFICATION OF THICK SOUPS

 Cream soups – are soups thickened with roux, with milk, or

cream.

 Purees – vegetable soup thickened with starch

  Chowders – is a type of soup often prepared with milk or cream
and thickened with broken crackers, crushed biscuits, or a
roux. Variation of chowder can be seafood and vegetables.

 Bisques – are smooth, creamy and highly seasoned soups of

French origin made from broth of crustaceans. It can be made
from lobster, langoustine, crab, shrimp and crayfish.

3.Specialty Soups

A. Dessert soup
Ginataan – alternatively spelled guinataan, is a Filipino term which
refers to food cooked or done with gata(coconut milk). A dessert
soup made from coconut milk, milk, fruit, and tapioca and
glutinous flour and can be served hot or cold.
Osheriku – a Japanese asuki bean soup

Tonge sui – a Chinese soup is literally translated as ‘sugar’ is a

collective term for any sweet, warm soup or custard served as a
dessert at the end of the meal.

B. Fruit Soup- is a soup prepared using fruit( dried fruits- raisins,

prunes) as a primary ingredient, and can be served warm or cold
depending on the recipe. Some fruit soups use several varieties of
fruit and alcoholic beverages such rum, sherry, brandy- kirsch,
and champagne, sweet wine, white wine. Fruit soups may also
include milk or cream, sweet or savory dumplings and spices. Fruit
soup is sometimes served as a dessert.
 C. Cold soup is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.

D. Asian soup is a traditional soup which is typical broth, clear

soup, or starch thickened soup.

Self- Check 2.2-1 ______

Multiple Choice: Directions: Read and understand the

statements/questions below. Choose the letter of the correct answer and
write it in your test notebook.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and

vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes
saltiness?
A. MSG C. spices
B. salt D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for
their dinner, which of the following flavoring agents will she use to give
aroma to the stock?
A. aromatic flavoring C. ginger
B. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream

ANSWER KEY 2.2-1

1. C
2. A
3. B
4. D
5. D
6. C
7. B
8. A
9. C
10.B
 SUGGESTED STOCK RECIPE

Basic Brown Stock

Tools and Equipment:

Stove
Stock pot
Chopping board
Knife
Skimmer/Strainer
Ladle
Container
Ingredients:
4 ½ kg. bones; chicken, veal or beef
10-12 qtr. water, cold

Mirepoix
450 g onion, chopped
16 tbsp. carrot, chopped
16 tbsp. celery, chopped
450 g tomato puree

Bouquet Garni
1 pc dried bay leaf
¼ tsp Dried thyme
¼ tsp peppercorns
6-8 stems parsley
2 whole cloves

Procedure:
1. Cut the bones into pieces, 3-4 inches long. Use veal or beef bones.
2. Do not wash or blanch the bones. The moisture would hinder browning.
3. Place the bones in a roasting pan in one layer, and brown in a hot oven at
375°F (190°C. or higher. The bones must be well browned to color the
stock sufficiently. Bones may be oiled lightly before browning.
4. When the bones are well browned, remove from pan and place in a
stockpot. Cover with cold water and bring to simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze the pan by
adding water and stirring over heat until all the brown drippings are
dissolved or loosened. Add to stockpot.
6. While the stock is getting started, place the mirepoix in the roasting pan
with some of the reserved fat and brown the vegetable well in the oven.
7. When the water in the stockpot comes to a simmer, skim the scum at the
surface.
8. Add the browned vegetable and tomato puree to the stockpot.
9. Put the bouquet garni by tying it to the handle of the pot for easy
removal.
10. Continue to simmer for recommended length of time, 6-8 hours.
11. Strain through several layers of cheesecloth.
12. Cool the stock and refrigerate properly in a covered container to keep for
2-3 days. If properly frozen, it will last for several months.

How Well Did You Perform?

Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it is your learning at stake!
 OVERALL EVALUATION
Directions:
Level
Achie
Ask your teacher to PERFORMANCE LEVELS
ved
assess your performance
in the following critical
task and performance 4 - Can perform the skill
criteria below satisfactorily without
supervision and with initiative
and adaptability to problem
You will be rated based situations.
on the evaluation on the
right side. 3 - Can perform the skill
satisfactorily without assistance
or supervision.
2 - Can perform the skill
satisfactorily but requires some
assistance and/or supervision.
1 - Can perform parts of the
skill satisfactorily, but requires
considerable assistance and/or
supervision.

Teacher will initial level achieved.

PERFORMANCE STANDARDS
For acceptable achievement, all items 1 2 3 4
should receive an answer.
1. Cut the bones into pieces, 3 to 4 inches
long.
2. Rinse in cold water to remove impurities
that cloud the stock.
3. Place the bones in the stockpot and cover
with cold water to speed extraction
4. Bring water to boil and then reduce to
simmer. Skim the scum.
5. Keep the water level above the bones
6. Add mirepoix
7 Simmer for recommended length of time
8 Strain through several layers of cheesecloth
9. Cool the stock as quickly as possible
10. When cool, refrigerate the stock properly
in covered containers to keep for 2-3 days.
 TASK SHEET 2.2-1
Title: PREPARE A STOCK

Performance Objective: The following tools, materials, and

ingredients are given, you should be able to
prepare a stock following standard procedure.

Supplies/Materials: Ingredients:

 4 -5 kg bones; chicken,
veal or beef
 Stock pot  1 L water, cold
 Chopping
board Bouquet Garni
 Knife 1pc dried bay leaf
 Skimmer/Strai ¼ tsp Dried thyme
ner ¼ tsp peppercorns
 Ladle 6-8 stems parsley
 Container 2 whole cloves
Mirepoix
 450 g onion, chopped
 16 tbsp.carrot, chopped
 16 tbsp.celery, chopped

Equipment: Stove
Gas Range
PPE: Apron
Hairnet
Gloves
Mouth Mask

Steps/Procedure:
1. Wear personal protective equipment.
2. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
3. Rinse in cold water to remove impurities that cloud the stock.
4. Place the bones in the stockpot and cover with cold water to speed
extraction.
5. Bring water to a boil and then, reduce to simmer. Skim the scum
that comes from the surface for a clear stock. Do not let the stock
boil because it makes the stock cloudy.
6. Keep the water level above the bones because bones cooked while
exposed to air will turn dark and darken the stock. Also, bones will
not release flavor into the water.
7. Add the mirepoix.
8. Simmer for recommended length of time:
9. Strain through several layers of cheesecloth.
10. Cool the stock as quickly as possible by:

 Setting the pot in a sink and allow cold water to flow under the
pot and around it.
 Stirring the pot occasionally so all the stock cools evenly.

11. When cooled, refrigerate the stock properly in covered containers

for 2-3 days. If properly frozen, it will last for several months.

Assessment Method: Demonstration

Performance Criteria Checklist 2.2-1

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment.
 2. Cut the bones into pieces, 3 to 4 inches long.
3. Rinse in cold water to remove impurities that
cloud the stock.
4. Place the bones in the stockpot and cover with
cold water to speed extraction.
5. Bring water to boil and then reduce to simmer.
Skim the scum.
6. Keep the water level above the bones.
7. Add mirepoix.
8. Simmer for recommended length of time.
9. Strain through several layers of cheesecloth.
10. Cool the stock as quickly as possible.
11. When cool, refrigerate the stock properly in
covered containers to keep for 2-3 days.

Information Sheet 2.2-2

PRODUCE A VARIETY OF SOUPS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss basic principles of preparing soup,
2. Prepare soup required for menu items, and
3. Evaluate the finished product.

Basic Principles of Preparing Soup

1stPrinciple. Starting with Cold Water

Why cold water? Most protein, vitamins and minerals dissolve in cold
water. Part of the flavor comes from these components. Using hot water
would lessen the flavor and nutritive content of stock

2ndPrinciple. Cutting vegetable to appropriate size for the type of stock.

The size of cut helps the maximum flavor to be extracted.

Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut
should be julienne (thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours,
so the cut should be 1” cubed so that stock will have time to extract the
flavor and will not fall apart after a long cooking.

3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce
and blanched for white stock.

4th Principle. Simmering

Gentle extractions aid in flavor and nutrition. Boiling causes
cloudiness through agitation of the ingredients.

5th Principle. Skimming

Keep the stock clear. The scum on top of stocks contains impurities.

Cooking soups

Meats, Poultry and Fish

 Cuts of meat that are less tender should be added early in the cooking
process
 Poultry needs to be added early enough so that it cooks thoroughly
 Add fish closed to the end of the cooking process to keep it from
overcooking.
Grains and Pasta
 Allow a little more time in cooking.
Beans and Legumes
 Soaked beans, lentils and black-eyed peas should be added with the
liquid so they will fully cook
Dense or Starchy Vegetables
 A small-diced cut of potatoes, carrots, and winter squashes will
require 30–45 minutes to cook.
Green Vegetables:
 These vegetables should be added during the final 15–20 minutes of
cooking the soup.
 Adjusting Consistency
 Thick soups may continue to thicken during cooking and may need
additional stock or water added to adjust the consistency

Degreasing
 Broth-based soups maybe prepared in advance, cooled and
refrigerated. This facilitates removing of congealed fat from the
surface. Skim the top layer of fat from a hot soup with a ladle,
alternately.

Self- Check 2.2-2

A. Enumerate the following:

1.What are the basic principles of preparing soup?

a.
b.
c.
d.
e.
2. What are the sources of protein used in preparing soup?
a.
b.
c.
d.
e.
 ANSWER KEY 2.2-2

A. Enumeration
1.What are the basic principles of preparing soup?
a. Starting with Cold Water

b. Cutting vegetable to appropriate size for the type of stock

c. Select your protein based. Beef, Chicken, Pork and Fish

d. Simmering

e.Skimming

2.What are the sources of protein used in preparing soup?

a.Beef

b.Pork

c.Lamb

d.Fish

e.Chicken
 SUGGESTED SOUP RECIPES

CREAMY CARROT SOUP

TOOLS AND INGRIDIENTS

EQUIPMENT QUANTITY DESCRIPTION
casserole 22 grams butter
stockpot with cover 1 medium onion, chopped
gas or electric stove 3 strips bacon, chopped
knife 600 grams carrots, cubed
chopping board 1 pc small chicken cube
measuring cup ½ cup cream
measuring spoon dash salt/ pepper
wooden spoon
soup ladle

PROCEDURE:

1. Melt butter in a large saucepan, add onion and bacon, stir constantly
over heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil,
reduce heat, cover, simmer for about 30 minutes or until carrots are
tender. Remove saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stir constantly
without boiling.
5. Season with salt and pepper. Serve hot
 Evaluate your finished product, using the given score sheet.

Criteria for Evaluating and PresentingSoup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. The dish is attractive to look at and
appetizing
b. The dish has good color combination
c. The ingredients are cooked just right
d. The dish has the correct consistency
2. Palatability
a. The dish tastes delicious
b. The dish tastes just right
3. Nutritive value
a. The dish is highly nutritious
II. Procedures:
1. Use of Resources:
a. The learner keeps working orderly while
preparing the ingredients
b. The learner used only the proper and
needed utensils and dishes
c. The learner uses time-saving
techniques and devices
2. Cleanliness and sanitation
a. Learner is well- groomed and properly
dressed for cooking, used clean apron,
hair nets, hand towel and pot holder

b. Learner Observes sanitary handling of

food
3. Conservation of nutrients
a. Learner follows proper preparation and
cooking procedures
b. Learner follows the recipe correctly
Score: (maximum 42 points)
Comments:

EGG DROP SOUP

TOOLS AND INGRIDIENTS

EQUIPMENT QUANTITY DESCRIPTION
casserole 6 ½ cups prepared basic chicken stock
stockpot with cover 2 tbsp. light soy sauce
gas or electric stove 2 tbsp. sherry
knife ¼ tsp. white pepper
chopping board 2 large egg whites
mortar and pestle 1 tbsp. salt
strainer 2 tbsp. sesame oil
measuring cup 1/8 tsp cornstarch
measuring spoon 2 large eggs
wooden spoon 1 tbsp. scallions , thinly sliced
soup ladle

PROCEDURE:

1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add

the soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until
lump free. Add to the soup. Stir in the sesame oil, garnish with
scallions and serve hot.
Evaluate your finished product, using the given score sheet.

Evaluate your finished product, using the given score sheet.

Criteria for Evaluating and PresentingSoup

Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
e. The dish is attractive to look at and
appetizing
f. The dish has good color combination
g. The ingredients are cooked just right
h. The dish has the correct consistency
2. Palatability
c. The dish tastes delicious
d. The dish tastes just right
3. Nutritive value
c. The dish is highly nutritious
II. Procedures:
1. Use of Resources:
d. The learner keeps working orderly while
preparing the ingredients
e. The learner used only the proper and
needed utensils and dishes
 f. The learner uses time-saving
techniques and devices
2. Cleanliness and sanitation
a. Learner is well- groomed and properly
dressed for cooking, used clean apron,
hair nets, hand towel and pot holder

d. Learner Observes sanitary handling of

food
3. Conservation of nutrients
c. Learner follows proper preparation and
cooking procedures
d. Learner follows the recipe correctly
Score: (maximum 42 points)
Comments:

TASK SHEET 2.2-2

Title: PREPARE A SOUP

CONSOMME A LA MADRILENE

Performance Objective: The following tools, materials, and

ingredients are given, you should be able to
 prepare a soup following standard procedure.

Supplies/Materials:
INGRIDIENTS
TOOLS
QUANTITY DESCRIPTION
casserole 1kg. Lean beef, cut in 3 portion
knife ½ kg bone marrow
chopping board 3 ½ liter cold water
measuring cup 3 large carrots, cut up
measuring spoon 2 cloves onion, stuck with 3 cloves
wooden spoon 2 stalks celery w/leaves.
soup ladle 3 leeks, sliced lengthwise and
1½ tbsp. wash salt
6 peppercorns
2 spring parsley
pinch basil
1 clove clove garlic
1pc bay leaf
3 large egg whites, beaten
3 crushed eggshells
2 cup tomato puree
2tbsp finely chopped onions
½ tsp dried basil

Equipment: Stove
Gas Range
PPE: Apron
Hairnet
Gloves
Mouth Mask

Steps/Procedure:
1. Wear personal protective equipment.
2. Combine the beef, bone and water in a stockpot and bring to a boil.
Simmer for 5 minutes and skim. Cover and simmer for 1 hour.
3. Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook
slowly for 4 – 5 hours.
4. Strain through a double thickness of cheesecloth and skim off fat.
Use absorbent paper towels. Remove the remaining particles and
reserve the meat for another purpose.
5. To clarify the consommé, return it to the heat and add beaten egg
whites and eggshells.
6. Bring to a rolling boil and strain once more through 3 thickness
cheesecloth.
7. Pour 6 cups of consommé into a saucepan and reserve the
 remainder for another use.
8. Add the tomato puree, onion, and dried basil. Simmer for 20
minutes, remove from the heat and strain through cheesecloth.
9. Serve hot.

Assessment Method: Demonstration

 Performance Criteria Checklist 2.2-2

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment?
2. Combine the beef, bone and water in a stockpot
and bring to a boil. Simmer for 5 minutes and
skim. Cover and simmer for 1 hour?

3. Add to the onion stock with cloves, the carrots,

celery, leeks, salt peppercorns, parsley, thyme,
garlic and bay leaf?
4. Strain through a double thickness of cheesecloth
and skim off fat?
5. Return it to the heat and add beaten egg whites
and eggshells?

6. Bring to a rolling boil and strain once more

through 3 thickness cheesecloth?
7. Pour 6 cups of consommé into a saucepan and
reserve the remainder for another use?
8. Add the tomato puree, onion, and dried basil?
9. You serve hot?

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 39 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
 TASK SHEET 2.2-2
Title: PREPARE A SOUP

CREAM POTATO SOUP

Performance Objective: The following tools, materials, and

ingredients are given, you should be able to
prepare a soup following standard procedure.

Supplies/Materials:
TOOLS AND INGRIDIENTS
EQUIPMENT QUANTITY DESCRIPTION
casserole ½ cup chopped bacon
knife ¾ kg potatoes
chopping board 3 cups water
strainer 2 bulbs onions, chopped
saucepot 1 whole chicken bouillon cube
measuring cup 2 cups hot water
measuring spoon ¼ cups butter
wooden spoon ¼ tsp. pepper
soup ladle 2tbsp. Gold Medal all-purpose
½ tsp. flour
1½ c salt
all-purpose cream

Equipment: Stove
Gas Range

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 40 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
PPE: Apron
Hairnet
Gloves
Mouth Mask

Steps/Procedure:
1. Wear personal protective equipment.
2. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into
cubes, place in a saucepot and add water and chopped onions.
Bring to a boil and cook until potatoes are tender. Remove potatoes
and sear the broth.
3. Add chicken bouillon cube to the reserved potato broth to make
potato chicken broth and stir until dissolved. Add the hot water.
Place cooked potatoes in blender in 2 batches, adding ¾ cup of the
potato-chicken broth with each batch. Cover and blend for 1 minute
or until smooth. Set aside.
4. Melt butter in a saucepan. Add flour, salt and pepper. Add all-
purpose cream at once. Stir while cooking until slightly thickened
and bubbly. Cook for 1 minute more. Stir until heated through. If
necessary, stir in additional milk to make the desired consistency.
Serve with sprinkled bacon bits.

Assessment Method: Demonstration

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 41 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
 Performance Criteria Checklist 2.2-2

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment?
2. Cook bacon until crispy. Peel potatoes and cut into
cubes. Bring to a boil and cook until potatoes are
tender. Remove potatoes and sear the broth?
3. Add chicken bouillon cube to the reserved potato
broth .Add the hot water. Place cooked potatoes in
blender in 2 batches, adding ¾ cup of the potato-
chicken broth with each batch. Cover and blend
for 1 minute or until smooth?
4. Melt butter in a saucepan. Add flour, salt and
pepper. Add all-purpose cream at once. Stir while
cooking until slightly thickened and bubbly. Cook
for 1 minute more. Stir until heated through. If
necessary, stir in additional milk to make the
desired consistency. Serve with sprinkled bacon
bits.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 42 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
 TASK SHEET 2.2-2
Title: PREPARE A SOUP

CHICKEN AND CORN CHOWDER

Performance Objective: The following tools, materials, and

ingredients are given, you should be able to
prepare a soup following standard procedure.

Supplies/Materials:
TOOLS AND INGRIDIENTS
EQUIPMENT QUANTITY DESCRIPTION
saucepan
saucepot 200 grams butter
knife 1 tsp. salt
chopping board 1 pc carrot, strips
mortar and pestle 1 pc onion, sliced
strainer 6 cup water
measuring cup 6 strips bacon strips
measuring spoon ½ cup chopped onion
wooden spoon ½ cup cubed celery
soup ladle ½ cup cube carrot
7 cup chicken stock
½ cup gold medal all-purpose
1 can flour
small corn kernels

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 43 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
Equipment: Stove
Gas Range
PPE: Apron
Hairnet
Gloves
Mouth Mask

Steps/Procedure:
1. Wear personal protective equipment.
2. In a saucepan, put chicken breast, salt, carrot, onion, and water.
Bring to a boil. Cook for 20 minutes.
3. Strain out chicken stock. Set aside. Remove chicken breast. Slice
meat into cubes. Set aside.
4. In a saucepan, put bacon strips. Cook until brown. Set aside.
5. Retain about 2 tablespoons of the bacon drippings.
6. In a saucepan, using the bacon drippings, sauté onions until soft.
Add chicken meat. Mix well. Add flour. Stir well.
7. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
It may be served with barley-garlic, bread, and bacon at the side.

Assessment Method: Demonstration

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 44 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
 Performance Criteria Checklist 2.2-2

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment?
2. Put chicken breast, salt, carrot, onion, and water.
Bring to a boil. Cook for 20 minute?
3. Strain out chicken stock. Set aside. Remove
chicken breast. Slice meat into cubes?
4. Put bacon strips, cook until brown?
5. Retain about 2 tablespoons of the bacon
drippings?
6. Used the bacon drippings, sauté onions until soft.
Add chicken meat. Mix well. Add flour. Stir well?
7. Add the chicken mixture. Stir until thick and serve
hot?

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 45 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
 Information Sheet 2.2-3

USE OF THICKENING AGENTS AND CONVENIENCE PRODUCTS IN

PREPARING SOUPS

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss how thickening agents work,
2. Identify the thickening agents and convenience products used in
preparing soups, and
3. Know the use of the thickening agents in preparing soups.

How Thickening Agents Work

Thickening agents are used in all types of cooking methods and
there are a lot of different kinds of thickening agents you need to be
aware of. Choosing the right type of thickening agent can make or
break your dish and knowing the difference is useful in the journey in
becoming a great cook.

Almost all types of thickening agents, with the exception of

reduction, starch is the main thickening agent. There are many sources
and combinations for proper starch thickening. Starch becomes
Date Developed: Document No.
COOKERY NC Issued by:
II May 2018
Developed by: Page 46 of
PREPARE 86
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PS AND
SAUCES
gelatinous when it is cooked, producing a thickening property that
blends well into many foods. Cooked properly, a gelatinized starch has
a very neutral flavor and can be used in moderation with most foods to
produce a thick product. Too much gelatinized starch causes food to
take on the bland flavor and dilutes much of the flavoring you initially
used.

Starches that are not thoroughly cooked properly have a very

‘starchy’ flavor that can come through prominently in the food. It is very
important to continually taste the food to ensure the starch has been
cooked.

THICKENING AGENT TYPES

1. Fat and Flour

a. roux
b. beurre manie

2.Starch
a. slurry
b. whitewash
c. starch- water

3.Liaison

4.Reduction

Roux – is a cooked mixture of equal parts by weight of fat and flour.

1. Fat

A. Clarified butter. Using clarified

butter results to finest sauces
because of its flavor.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 47 of
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SAUCES
B. Margarine. Used as a
substitute for butter because of
its lower cost.

C. Animal fat. Chicken fat, beef

drippings and lard.

D. Vegetable oil and shortening.

Can be used for roux, but it
adds no flavor.

2. Flour
The thickening power of flour depends on its
starch content. Bread flour is commonly used
in commercial cooking. It is sometimes
browned for use in brown roux. Heavily
browned flour has only 1/3 the thickening
power of not brown flour.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 48 of
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ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES
 A. Roux- is a mixture of fat and flour. It is the recommended
method for thickening sauces and soups as it does not
separate. Roux is widely used in the best kitchens and
knowing how to make a good roux is a solid standard for any
chef.
A roux is comprised of, by weight 50% flour and 50% fat. It is
always suggested that you use butter as your fat, but oils can also be
used.
A roux must be cooked so that the sauce does not have a raw,
starchy taste of flour. The kinds of roux differ on how much they are
cooked.

 White roux – cooked just enough to cook the raw taste of

flour; used for béchamel and other white sauces based on
milk.

 Blond roux – cooked little longer to a slightly darker color;

used for veloutes´.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 49 of
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PS AND
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  Brown roux – cooked to a light brown color and a nutty
aroma. Flour may be browned before adding to the fat. It
contributes flavor and color to brown sauces.

It is important that the temperature of the roux and the liquid you add
are in direct contrast, otherwise you may experience clumping. That is, if
you have a hot roux, add only room temperature water. If you have a hot
liquid, only add cooled roux.

B. Beurre Manie - is a French term for ‘ kneaded butter ‘ is a

thickening agent combined of an equal parts flour and
softened butter. It is then kneaded together and formed into
tiny balls to be dropped into sauces for flavor and thickening
power. It is mainly used for quick thickening or thickening at
the end of the cooking process. The butter adds shine and
flavor as it melts.

3.Starch-

Sources of Starch
Date Developed: Document No.
COOKERY NC Issued by:
II May 2018
Developed by: Page 50 of
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STOCKS,SOU ANCHETA
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 The parts of plants that store most starch are seeds, roots, and
tubers. Thus, the most common sources of food starch are:
 cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet potato, arrowroot, and the
tropical cassava plant (marketed as tapioca)
Common Source of Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)

Starches are named after its plant sources

 corn starch from corn
 rice starch from rice
 tapioca from cassava


Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived
from its plant source.
2. Modified Starches are starches that have been altered physically or
chemically, to modify one or more of its key chemicals and/or physical
property.
3. Purified starch may be separated from grains and tubers by a process
called wet milling. This procedure employs various techniques of

grinding, screening, and centrifuging to separate the starch from fiber,

oil, and protein.

Starches are the most commonly used thickeners for sauce

making.
Flour is the principal starch used. Other products include
cornstarch, arrowroot, waxy maize, pre-gelatinized starch, bread crumbs,
and other vegetables and grain products like potato starch and rice flour.

Starches thicken by gelatinization, which is the process by which

starch granules absorb water and swell many times their original sizes.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 51 of
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 Starch granules must be separated before heating in liquid to avoid
lumping. Lumping occurs because the starch on the outside of the lump
quickly gelatinizes into a coating that prevents the liquid from reaching
the starch inside.

A. Slurry as a thickening agent is the same as a whitewash, except

cornstarch is used instead of flour. Cornstarch is mixed with
water added to the sauce/soup. Never add dry cornstarch to a
product that needs thickening, as you will produce lumps. The
proper technique is to add a cold slurry to a hot liquid while
stirring constantly. Starches begin to gelatinize around 60C
(140F), so don’t be alarmed when you don’t notice immediate
thickening action.
A common mistake is thinking there isn’t enough slurry and
adding more, resulting in an incredibly thick liquid once the
starches do gelatinize. A cornstarch slurry is preferable over a
whitewash. The thickening power is more prominent which
results in less flavor loss. Cornstarch slurries tend to separate
from fats and other liquids if kept for long periods.

B. Whitewash- as a thickening agent is a mixture of flour and

water that has been combined prior. The mixed liquid is then
added to a soup/sauce. While it works well, the combination of

water and flour produce a very flavorless thickener. A whitewash

also has a risk of separation with what it was thickening. A
whitewash is best used when you need to thicken a dish that is
to be served immediately and can withstand a hit in the flavor
department. Overall, a whitewash is a cheap, fast solution for
thickening that can be used in a pinch.

4. Liaison- unlike most thickeners, a liaison thickening agent doesn’t

thicken by gelatinization. A liaison is a mixture of eggyolks and
heavy cream that adds richness and smoothness with minimal
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 thickening. It is important to ensure you prevent the egg yolks from
coagulating when they are added to a hot liquid. The ratio is
generally 3 yolks to 200ml cream(7fl.oz)

5. Reduction- is the process of removing the water that is present in

many ingredients leaving a more pronounced and concentrated
flavor. A good example is a wine reduction, in which wine is
reduced with a simmer until by half hour or second. This produces
much more concentrated flavor that can be added to sauces to
make delicious and high end sauce.
Reduction is a useful method of thickening if it make sense to
do so.

Self- Check 2.2-3 ______

A. Identification: Directions: Read, understand and identify the

following statements. Write your answer in the space provided.

____________1. It is the French term for ‘kneaded butter’.

____________2. What do you call the mixture of fat and flour?
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____________3. The main thickening agent in making soup.
____________4. It is the process of removing the water that is present in
many ingredients leaving a more pronounced and
concentrated flavor.
____________5. It refers to the starches as originally derived from its plant
source.
____________6.It refers to the starches as separated from grains and tubers
by a process called wet milling.
____________7. It is a mixture of egg yolks and heavy cream that adds
richness and smoothness with minimal thickening.
____________8. It is a kind of roux that is cooked just enough to cook the raw
taste of flour; used for béchamel and other white sauces based
on milk.
___________9. It is a thickening agent that is mainly used for quick
thickening or thickening at the end of the cooking process.
___________10. What other substitute of fat to be used in making roux when
there is no butter available?

B. Enumeration: Enumerate the following:

1-3 Classification of Starch
4-6 Kinds of roux
7-9 Types of thickening agents
10-12 Example of fats
13-15 Sources of starch

ANSWER KEY 2.2-3

A. Identification
1. Beurre Manie
2. Roux
3. Starch
4. Reduction
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 5. Natural Starch
6. Modified Starches
7. Liaison
8. White roux
9. Beurre Manie
10. Oil
B. Enumeration
1. Native or Natural Starch
2. Modified Starch
3. Purified Starch
4. White roux
5. Blond roux
6. Brown roux
7. Fat and Flour
8. Starch
9. Liaison
10. Butter
11. Oil
12. Margarine, Lard
13. Cereal grains
14. Legumes
15. Roots/tTubers

Information Sheet 2.2-4

SOUPS ARE EVALUATED FOR FLAVOR, COLOR, CONSISTENCY

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Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Discuss the quality standards in evaluating flavor, color and
consistency of a soup,
2. Determine the guidelines/criteria in evaluating prepared soups,
and
3. Follow the correct temperature in cooking soup.

Quality Standards

Quality Standard- is a detail of the requirements, specifications, the

various guidelines and characteristics to be able to meet its quality by the
product in order to meet the purpose of the product, process.
In evaluating soup it varies on the quality standards which are
appearance, texture or consistency and flavor.
Several techniques in evaluating soup are the ingredients must not be
overcooked, it must be suitable as a starter for main meal, the color must be
consistent with the other ingredients for the presentation and the flavor
must complement each other without any off flavor as it all goes together.

1. Appearance/color- The ingredients do not appear overcooked, there

is no visible fat or scum, color is consistent with the main ingredients.

2. Flavor/Seasonings
a. Seasonings are balanced with no one additive predominant( salt is
not an obvious taste)
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 b. If a thickener is used, it has been thoroughly cooked so there is no
starchy taste.
c. True flavor with no taste of burned ingredients or off-flavor
d. The ingredients of the soup compliments each other.

3. Texture/Consistency
a. Thickness is appropriate for type of soup
b. Added ingredients are fork-tender

CONSIDER A PROBLEM FREQUENTLY ENCOUNTERED WITH SOUPS

Curdling
Because cream soups contain cream or milk or broth, curdling is a
common problem. The heat of cooking and the acidity of many of the other
soup ingredients are the causes of these curdling.
Fortunately, we can rely on one fact to avoid curdling: roux and other
starch thickeners stabilize milk and cream. Caution is still necessary
because soups are relatively thin and do not contain enough starch to be
completely curdle –proof.
Observe the following guidelines to help prevent curdling:
1. Do not combine milk and simmering soup stock without the
presence of roux or other starch. Do one of the following:
*thicken the stock before adding milk

*thicken the milk before it to the soup

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 2. Do not add cold milk or cream to simmering soup. Do one of the
following:
*heat the milk in a separate saucepan
*temper the milk by gradually adding some of the hot soup to it.
Then add it to the rest of the soup.

3. Do not boil soups after milk or cream has been added.

Standards of Quality for Cream Soups

 Thickness. About the consistency of heavy cream. Not too thick.
 Texture. Smooth; no graininess or lumps( except garnish)
 Taste. Distinct flavor of the main ingredient (asparagus in
cream of asparagus, etc.) No starchy taste from uncooked roux.

Puree Soup Techniques

Puree soups are made by simmering dried or fresh vegetables, especially
high starch vegetables, in stock or water, then pureeing the soup. Thus, they
are relatively easy to prepare. Puree soups are not as smooth and refined as
cream soups but are heartier and coarser in texture and character.
Techniques vary greatly depending on the ingredients and the desired result.

Bisques
A bisque is a cream soup made with shellfish. At one time, bisques were
thickened with rice, but today they are more frequently thickened with roux.
Bisques are made basically like other cream soups, but they seem more
complex because of the handling of the shellfish and the variety of flavoring
ingredients often used. Expensive to prepare and rich in taste, they are
considered luxury soups. The term bisque has come to be used for a great
variety of other soups, primarily because the word sounds ‘rice’. In here, we
reserve the term for shellfish cream soup.

Chowder
Chowders are chunky, hearty soups that are so full of good things that
they sometimes are more like stews than soups. Many types of chowder are

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simply cream soups or puree soups that are not pureed but left chunky.
Like other specialty regional soups, chowder resist categorization. However,
most of them are based on fish or shellfish or vegetables, and most contain
potatoes, milk or cream.

Before any food is placed on the serving line, it should be evaluated

using the Quality Score Card. This quality standards described on the score
card can only be reached when the recipe or package directions are followed.
After a food is prepared, the school nutrition manager and the assistant who
who prepared the food should make the determination whether the food
product meets the standards on the Quality score card. If the decision is
made that the food does not meet the quality standards, do the following
things:
1. Substitute another similar food on the serving line. Follow the correct
procedures for menu substitution.
2. Use the soup in another way, if possible, in order to avoid wasting the
food.
3. Determine what happened during preparation that caused the poor
quality and make plans to correct the preparation next time.

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What is the correct temperature for cooking soups?

Luke warm soups are disappointment and cold soups that are
too warm are not as refreshing as they should be. Ideally, serve soups
at these temperatures:

Hot clear soups: serve near boiling 210°F (99°C)

Hot cream or thick soups: serve between 190°F to 200°F (88°C to 93°C)

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 Self -Check 2.2-4

Fill-in –the –blanks: Fill in the missing word/words to make the statement
correct.

1. Before any food is placed on the serving line, it should be evaluated

using the _____________.
2. Chowders are chunky, hearty soups that are so full of good things
that they sometimes are more like __________ than soups.
3. A bisque is a cream soup made with ______________.
4. Do not _______ soups after milk or cream has been added.
5. The heat of cooking and the acidity of many of the other soup
ingredients are the causes of these ____________.
6. In evaluating soup, the ___________ must not be overcooked.
7. If a thickener is used, it has been thoroughly cooked so there is no
_____________.
8. Thickness is appropriate for type of soup is ________________.
9. Appearance, texture or consistency and flavor are ____________ in
evaluating soups.
10. Soup is serve _________ near boiling 210°F (99°C).

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 Answer Key 2.2-4

1. Quality Score Card

2. Stews
3. Shellfish
4. Boil
5. Curdling
6. Ingredients
7. Starchy taste
8. Consistency/Texture
9. Quality Standard
10. Hot

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 Information Sheet 2.2-5

PRESENT SOUP RECIPES IN ACCORDANCE WITH THE CRITERIA

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify different soup presentations,
2. Discuss the different ways on how to present food, and
3. Determine the correct garnishes/accompaniments used in
presenting soup.

Part of serving food is presentation. It should appeal to your mouth,

nose, and eyes. You don’t have to be a trained chef to learn the basics of
plating, which is the art of presenting food in an attractive way.
Do you want to present your soups in an original way? Soup is an ideal
dish to start a dinner; it’s a concentration of flavors and textures. No matter
how delicate and perfumed your soup is, when it comes to style it is a great
dish to offer at a party or a formal dinner. The container becomes as
important as the soup itself.
Here are ten ideas for lovely soup presentations to impress your
guests at your next party.

1. Thai Sweet Potato and Carrot Soup

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2. Best Curried Pumpkin Soup

3. Roasted Tomato and Bread Soup

4. Curried Pumpkin Soup with Coconut and Pumpkin Seeds

5. Leek, Butternut Squash and Potato Soup

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6. Tomato Chickpea and Coconut Soup

7. Dal Makhani Creamy Soup Lentil Soup

8. Spoon Fork Bacon

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9. Roasted Garlic, Pumpkin and Leek Soup

10. Cauliflower Soup with blue cheese and walnut toast

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Ways on how to Plate Food Like a Chef

We’ve all done it while dining out. The server places a beautifully
arranged plate in front of you and it’s not the fork you grab first—it’s your
phone so you can snap a pic of that perfectly plated food. It’s pretty clear, in
this day and age, the way your food looks is just as important as how it
tastes. 

So if you consider yourself a bit of a gourmand and love throwing

dinner parties, there’s one crucial step that can help elevate your meal from
great to amazing. We’re talking plating. From choosing the right ingredients,
to the type of plate you use, we’ll help make your food look Instagrammable.
So, channel your artistic side and we’ll show you the basics on how to plate
food like a professional chef.

How to Choose Which Ingredients Go Well Together

The first step to plating is choosing the ingredients. It’s important

when creating a visual to not only consider ingredients that go
together but also foods that look good together. You eat with your eyes
first, so choosing your ingredients is a crucial step. 

Step 1: Color Scheme

Color is very important to a perfect plate. A monochromatic meal is
boring to look at and definitely won’t make you hungry. Plates that
include a variety of bright colors are much more stimulating to the

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 appetite. 

But what if the food you’re plating is a drab color? Adding fresh herbs,
salad greens and even edible flowers will introduce pops of color and
contrast that create visual interest—like the parsley, tomato and onion
on top of this Cold Cucumber Soup:

Or consider plating a food without much color variety or visual

excitement (like a protein) alongside colorful vegetables, like this Pepper-
Crusted Hanger Steak with Sweet Potatoes and Avocado Crema:

Here are our best practices for choosing colourful ingredients for your plate:

1. Use fresh ingredients. 

2. Avoid a monochromatic color scheme.

3. Look for vegetables in unexpected colors (multicolored carrots, orange

or purple cauliflower, purple potatoes, etc.).

4. Plan ahead. Try to think of all the colors you’d like to include in your
meal. Taking stock of what you’ll be serving beforehand will give you a
chance to find opportunities for bits of color.

5. Never underestimate the power of a sprinkle of fresh herbs.

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Step 2: Height

Besides color, another key element in plating is height. Think up, not
just out. Layering and stacking food can add a lot of dimension and
excitement to a plate. These Cookies and Cream Waffles look delicious
stacked high, and the one piece leaning against the stack adds even more
interest and fills the space on the plate.
 
Here are our best practices for adding dimension:
1. Lean or stack ingredients against each other.

2. Place items on top of each other, like proteins on top of starches (such
as steak on top of mashed potatoes). 

3. Sauces can be used as a base layer of color on the plate, with the rest
of the food placed on top. 

4. Height is another dimension for filling space, and can make food look
bigger. Try stacking veggies or salads. 

Step 3: Garnish

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 While the food is the main event, the garnishes can make a huge
difference in the overall look and taste. Here are our best practices for
picking the perfect garnish to your plate:
Flavor matters! Enhance the taste of the food, don’t fight it. 

1. Use fresh herbs to add a pop of color and aroma. Parsley is a go-to
choice; we also like dill, chives, mint or cilantro (used above to garnish
a Bahn Mi Flatbread.
2. Add citrus in the form of zest or delicate twists.

3. Add creative and surprising garnishes like berries or spices. 

4. Sprinkle on fresh edible flowers.

5. Most importantly, don’t clutter the plate with garnishes. A light

sprinkling is better.

Best Tools for Plating Food

One of the best parts of plating is in the decoration. Having a few

special tools on hand will help you create your vision and elevate a plate
from drab to dazzling. Tools like long thin tweezers are a chef’s best friend
for purposefully placing tinier items. 

Squeeze bottles are helpful when you want to add perfect drops, or
lively drizzles of sauces and condiments.

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Or, grab a brush and paint on a streak of sauce (how fancy does this hot dog
look?):

You can even use a regular spoon too. Place a puddle of sauce (works
best with thicker sauces) on the plate, and drag the back of the spoon
through the sauce in one, swift movement. The lines and shapes will add
movement and visual interest. 

If you have a spiralizer or julienne peeler, you can enhance the

presentation of even the simplest components, like the carrots on top of
these Deconstructed Egg Roll Noodle Bowls:

And don’t forget your trusty knife. Simply cutting your fruits or
vegetables into unusual shapes can add something new and fun to the plate.
 
The key though is to not get too obsessed with making it look perfect.
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A bit of controlled messiness will feel more balanced and visually enjoyable
than something rigid. Offset straight lines with something round and vice
versa. Combine and contrast. Play around with asymmetry. Let the food land
naturally when sprinkling something onto the plate. It will all feel more
balanced and less fussy.

How to Change the Color of Food

The brilliance of cooking is that it can transform food’s color, texture and
shape. Thinking of cooking as not only a way to prepare your food for
consumption, but also as a way to alter it visually will help your plating
style. Here are a few tips for getting the best colors from your food when you
cook it:

 Lightly cooking vegetables will actually enhance their color while

overcooking will not only turn your veggies into mush, they’ll look like
mush too. Simply steaming can bring out bright, vivid greens in
vegetables like broccoli or asparagus. Or a quick boil then blanching
(shocking vegetables in an ice bath to stop cooking and preserve the
color) will do the same trick. 

 On the other end, roasting creates gorgeous golden tones from the
caramelization. Onions, carrots, cauliflower, all look great (and taste
amazing) when roasted. 

 For meats or fish, searing is your secret weapon. Searing adds a

crispy, brown exterior to any protein and is much more appetizing to the
eye. 

 Frying foods can add a lovely golden color to the plate as well as
texture. Be careful not to under fry (too light) or over fry (too dark). And
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 make sure to drain any fried foods on a paper towel to remove excess oil.
A greasy-looking plate is definitely not pretty.

How to Pick the Perfect Plate

When it comes to plating, it’s not just about the food, but the plate
you’ll be placing the food upon, too. While color is probably the most
important, shape and size can affect the overall visual when plating food
too. 

When it comes to size you need to find a comfortable balance. Too

large and the food will look skimpy. Too small and it will feel crowded. 

If you’re new to plating and styling food, it’s easiest to keep it

simple with plates that are white, ivory or other light shades. This way you
can focus on getting confident with positioning different elements,
embellishing with sauces or garnishes, and balancing amounts of empty and
filled space on your plate. 

That said, don’t be afraid to experiment. As you become more

comfortable with plating, start playing around with colors and patterns of
your dishes. A geometric shape can make even a white plate interesting, and
a darker or brightly colored plate can create striking contrast that elevates
the look of your food.

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

Banana Pudding Poke Cake


Mexican Salmon with Black Bean and Avocado Salsa


Gyro Sandwiches


Bacon Ranch Chicken Breasts
Now that you’ve got the essential elements to plating, let’s put it together!
Here is a step-by-step on how to plate food. 
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What You Need:

 A white or ivory plate

 Any tools you’ll need: Spoons, knives, ladles, tongs, squeeze bottles,
brush, tweezers, etc.

 Clean rag or paper towel

Step 1: First, try to picture all the components (sides, main, garnishes)
together as one cohesive item. Finding balance through symmetry—or
asymmetry—in relation to your main item will make a huge difference.

Where will you place the vegetables in relation to that piece of steak or
chicken? How will the sauces be presented? 

Step 2: For a basic plating idea, place the main item in the center of the
plate, then build around it. Keep the amount of food on the plate to a
minimum, filling only about two-thirds of the plate at most. Allow for white
space. 

Step 3: Play around with all of the elements until you have a cohesive and
balanced plate, combining textures, adding color, mixing flavors and
building height.

Step 4: Add drizzles or swirls of sauces and condiments, as well as any

garnishes. 

Step 5: Present a clean plate by wiping down the edges with a clean rag or
paper towel.

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 How to Take the Perfect Picture of Your Food

You’ve got the plating perfected; now you need the proof. Here are a few
steps to taking gorgeous, instagram-worthy pictures of food. 

Here are all our dos and don’ts for taking the perfect picture of your food:

1. Don’t use the flash. If it makes people look terrible in pictures, it’s
even worse for food.

2. Shoot from an above angle or looking directly into your food at eye
level. 

3. Natural lighting is best. 

4. Avoid unnecessary filters on whatever smartphone app you’re using to

edit your photos. 

5. Check out other food bloggers or cooking magazines for photo tips and
inspiration.

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 Other Tips & Tricks for Plating Food

Now that you’ve learned the basics, here are a few more tips and tricks for
plating food. 

1. Always plate in odd numbers.

2. Give it a quick spritz of oil or water if the food is starting to dry out. 

3. Mix and match textures. 

4. Pour broths or sauces over the rest of the soup or stew ingredients
right before serving. 

5. If serving pasta, twist the pasta into a nice round pile instead of
spread out on the plate or bowl. 

6. Don’t have a squeeze bottle? Use a plastic bag and snip the tip from a
corner. Works great!

7. And remember to check out food magazines or other resources for the
latest food styling trends. Much like other creative industries, trends
come and go fast. 

While it sounds like there are a lot of rules to perfect plating, the most
important is to be creative and enjoy your meal! So, grab a plate and bon
appetite!

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Presenting Bowls and Tureens: Clothes make the soup

Urbain Dubois, French chef of the 1870’s, in his Ecole des Cuisinere,
had a lot to say about soup containers.

“At dinners wherew there are a number of guests, the vessel

containing the soup, that is to say, the tureen, does not appear at all,
upon the table. It is placed in the dining room buffet: the soup is
served to the family in soup-bowls by servants”.

At family dinners, the tureen is placed before the person doing the
honors for him to serve the guests, but the first is the usual method, and for
all that, preferable.
For the formal and informal dinner, soup should be prepared with the
greatest care; served at the beginning of the meal, it inevitably influences
opinion about the meal which it precedes; soup should always be served hot.
It’s a pretty sure bet in today’s world that someone who stands in the
kitchen making the soup doesn’t have- maybe doesn’t even care to have-
servants to serve it. Lots of us don’t even have buffets in our small modern
dining rooms. And what was all that about the ‘him’ doing the ‘honors’
anyway? But we all have a choice on the way we want to present our food,
whether to suspicious children or demanding gourmands.
Tureens- even the copper kettle the soup was cooked in- are nice and
can make a spectacular presentation, especially if they’re covered with a
browned puff pastry crust that you’ve just rolled out from the pre-made
package you bought in the frozen food section of your supermarket. But
tureens can also leave you with broth and vegetables all over the table as
you try to serve from them. Then, even if you surmount this obstacle, you
usually end up by drowning the garnish in the individual bowls.
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 As a rule, would you prefer the modified Urbain Dubois approach:
serve individual portions and have the other members of the family- who will
set the table anyway- serve the soup and sit down.
Which takes us to the question of bowls:
 Consommé cups
 Flat soup bowls
 Crocks
 Cereal bowls
 Antique finger bowls
The shapes and sizes are endless and definitely affect the
presentation.
You can make your own choice, depending on the soup and its
purpose. It will be good that you have flat soup bowls on hand, for
they are easy to eat from and they display the soups and its garnish
with a breathtaking clarity.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
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 Different kinds of Soup Bowls

GARNISHES

Soup garnishes serve a variety of purposes. They can add color,

texture and contrast. They can add piquancy. They can identify the soup-a-
carrot round notched into a flower shape can let everyone know that the
blob of pale orange puree in front of them started out as carrots.
Garnishes can also create a design that is visually exquisite: one
needed only think of Japanese broths artfully enhanced by lines of chives
and a single paper thin mushroom silhouette to appreciate the powers of
display. Splashes of avocado cream in a tomato soup can create a Miro
painting. Long chives can be made into geometric shapes by sticking their
pointed ends into their cut bottoms or can tie together delicate bubdles of
garnish. An unusual-and to my taste- garnish is dollops of whipped egg
whites, left over from using their egg yolks to thicken the soup. It is a largelt
Date Developed: Document No.
COOKERY NC Issued by:
II May 2018
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French custom for cuisine de famille bt it can also found it in Jenny Lind
Soup, about which Leopold Bloom fantasizes in James Joyce’s Ulysses.

In general, heavy and thick soups can take heavy garnishes:

 Slices of cucumber or tomato or thin onion rings sprinkled with herbs.
 Toasted bread slices slathered with melting cheese.
 Vegetable cut outs, strips and shreds.
 Fried dumplings.

For creamed and pureed soups, on the other hand, take more kindly
to lighter garnishes:
 Sprinkle of fresh herbs, either chopped or floated gently as whole
leaves. You can also dip herb springs in cold water, then dip them
lightly in powered spices like paprika or turmeric- refrigerated for a bit
to dry, they look great floated in a soup or topping a dollop of sour
cream.
 Pureed vegetables of contrasting colors- splashed or swirled in
patterns.
 Croutons, plain or flavored- or cut out in a shape.
 Vegetable cut paper thin and perhaps sautéed to crispness( garlic
crisp).

For clear broths and consommés, finally take the lightest hand of all:

 Long strips of chives or finely shredded herbs.

 Delicate peels or gratings of colorful vegetables.
 Chiffonades of herbs and green, stacked and rolled into cigar shapes,
then cut finely crosswise into delicate ribbons of color and flavor.
 Fried tortilla strips or Chinese noodles.
 Fried bread squares, or Crostini made by frying ½ inch squares of
bread fried in a half inch of heated olive oil until golden, then draining
on paper towels.
 Spectacular custard cut outs, which are a little bit of a pain to make ,
but float like bathing beauties and secure your fame as a fabulous
cook. Here’s a recipe:

Custard Royal Cut Outs

Date Developed: Document No.
COOKERY NC Issued by:
II May 2018
Developed by: Page 82 of
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  1 egg and 1 egg yolk
 2 tablespoons milk
 ¼ tsp. salt and a pinch of white pepper
 ¼ tsp. grated nutmeg
Beat egg and egg yolk in a small bowl, then add milk and seasonings. Pour
mixture into a greased 9”x5” loaf pan so that the custard is about 1/8 to ¼
inch deep. Set the pan into a larger pan of hot water and bake in a 300
degree oven ho for about 25 minutes, until the custard is set Cool then cut
out in fancy shapes with tiny truffle or cookie cutters. When you are ready to
serve the soup, put the cut out in the bowl first, then ladle the soup over it.
It will float to the top.
Then there are really special categories, like cold fruit soups. One
adorable and practical refinement is to puree the fruit or the contrasting
(taste and color) one thin with a little water, then freeze in a small candy or
ice cube molds. Keeps the soup ice cold and be counted on to cause a
sensation.

Self-Check 2.2-5

A. Fill-in-the-blanks: Fill in the missing word/words to make the

statement correct.
1. Part of serving food is presentation. It should appeal to your mouth,
nose, and ________.
2. The __________ becomes as important as the soup itself.
3. Soup garnishes serve a variety of __________. They can add color,
texture and contrast.
4. The shapes and sizes of bowls are endless and definitely affect the
___________________.
Date Developed: Document No.
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5. Besides color, another key element in plating is _________.

B. Enumerate the following:

1-3 Ways on how to plate a food

4-8 Practices for choosing a colorful ingredients for your plate
9-10 Garnishes used in heavy and thick soup

Answer Key 2.2-5

A. Fill in the Blanks
1. Eyes
2. Container
3. Purposes
4. Presentation
5. Height

B. Enumeration
1. Color scheme
Date Developed: Document No.
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2. Height
3. Garnishes
4. Use fresh ingredients. 

5. Avoid a monochromatic color scheme.

6. Look for vegetables in unexpected colors (multicolored carrots,

orange or purple cauliflower, purple potatoes, etc.).

7. Plan ahead. Try to think of all the colors you’d like to include in
your meal. Taking stock of what you’ll be serving beforehand will
give you a chance to find opportunities for bits of color.

8. Never underestimate the power of a sprinkle of fresh herbs.

9. Slices of cucumber or tomato or thin onion rings sprinkled with

herbs.
10. Toasted bread slices slathered with melting cheese.

Date Developed: Document No.

COOKERY NC Issued by:
II May 2018
Developed by: Page 85 of
PREPARE 86
ROSANNA R.
STOCKS,SOU ANCHETA
PS AND
SAUCES