4. Guide Questions:
1.What is the AVP all about?
2.Where you enticed by the
video?
3. What do you think is our
lesson?
5. SOUPS
• SOUP IS A FOOD THAT
IS MADE BY
COMBINING
INGREDIENTS SUCH
AS MEAT AND
VEGETABLES IN
STOCK OR
HOT/BOILING WATER,
UNTIL THE FLAVOR IS
EXTRACTED, FORMING
A BROTH
15. These are soups that are thickened
with roux, beurre manie, liaison.
Cream Soups
16. These are soup that are naturally
thickened by pureeing one or
more of their ingredients.
Purees
17. These are the thickened
made from shellfish.
Bisques
18. These are hearty American
soups made from fish, shellfish
and/or vegetables.
Chowder
19. This is a term sometimes associated
with certain thick, hearty soups, but it
is actually a general for soup.
Potage
20. On a ¼ sheet of paper classify the following as to
clear or thick soup. Write A-for clear soup and B-
for thick soup.
1. tinolang manok 4. molo soup
2. drop egg soup 5. seafood chowder
3. mushroom cream soup
21. Arrange the scrambled word/s to identify the
statement.
1. RTBHO=_________________. A savory liquid made of water
in which bones,
meat, or vegetables have been simmered.
2. URSPEE=________________. Vegetable soup thickened with
starch.
3. EHSUKIRO=_____________. A Japanese azuki bean soup.
4. ISQUESB=_______________. Thickened soups made from
shellfish.
5. POSU LEBVEGAT=________________. A clear seasoned
stock or broth with the
addition of one or more vegetable, meat or poultry
24. Guide Questions:
What Filipino soups are you
familiar with?
What are the ingredients of
these soups?
Do you have an idea how
these soups are thickened?
25. This is a catch-all-category that
includes soups that do not fit
well into the main categories
and soups that are native to
particular countries or regions.
3.SPECIAL
TYANDNA
TIONALSOUPS
29. NATIONAL SOUPS
AVGOLEMONO:- A
GREEK CHICKEN
SOUP WITH LEMON
AND EGG.
COCK-A-LEEKIE:-
LEEK AND POTATO
SOUP MADE WITH
CHICKEN STOCK,
FROM SCOTLAND.
GOULASH:- A
HUNGARIAN SOUP OF
BEEF, PAPRIKA AND
ONION.
MINESTRONE:- - AN
ITALIAN VEGETABLE
SOUP.
30. NATIONAL SOUPS
MULLIGATAWNY SOUP:- AN ANGLO-
INDIAN CURRIED SOUP
VICHYSSOISE:- FRENCH COLD PURÉE
SOUP WITH POTATOES, LEEKS, AND
CREAM.
TURTLE SOUP:- BRITISH SOUP WITH
HERBS AND FLAVOURED WITH
SHERRY OR MADEIRA.
31. NATIONAL SOUPS
• GAZPACHO:- COLD SPANISH SOUP
MADE FROM UNCOOKED CUCMBER,
TOMATOES,ONIONS,GREEN PEPPER
AND FLAVOURED WITH GARLIC.
• SOUPE A L’OIGNON:- CONSOMME
GARNISHED WITH FRIED ONIONS
GRATINATED MELBA TOAST WITH
PARMESAN CHEESE.
32. SPECIAL SOUPS
• BIRD'S NEST - A CHINESE SOUP ACTUALLY
MADE FROM THE WHITE OR BLACK NESTS
OF A SMALL ASIAN BIRD.
• BOUILLABAISSE - A FRENCH SEAFOOD
STEW MADE OF FISH, SHELLFISH, ONIONS,
TOMATOES, WHITE WINE, OLIVE OIL,
GARLIC, SAFFRON AND HERBS.
EGG DROP SOUP:- A SAVORY CHINESE
SOUP MADE FROM CRACKING EGGS INTO
BOILING WATER OR BROTH.
33. SPECIAL SOUPS
• BRUNSWICK STEW - A HEARTY SQUIRREL
MEAT AND ONION STEW ORIGINATING IN
BRUNSWICK COUNTY, VIRGINIA, USA.
• CIOPPINO - A RICH ITALIAN SEAFOOD STEW
MADE WITH TOMATOES AND A VARIETY OF
FISH AND SHELLFISH, USUALLY HIGHLY-
SPICED.
• COULIS - ORIGINALLY THIS TERM
REFERRED TO THE JUICES FROM COOKED
MEATS. IT CAN ALSO BE A THICK PURÉED
SHELLFISH SOUP.
34. SPECIAL SOUPS
• MENUDO - A HEARTY, SPICY MEXICAN
SOUP MADE WITH TRIPE, CALF'S FEET,
CHILES, HOMINY AND SEASONINGS
REPUTED TO BE A GREAT HANGOVER
CURE.
• POSOLE - A MEXICAN THICK, HEARTY SOUP
MADE OF PORK OR CHICKEN MEAT AND
BROTH, HOMINY, ONION, GARLIC, DRIED
CHILES AND CILANTRO AND SERVED WITH
CHOPPED LETTUCE, RADISHES, ONIONS,
CHEESE AND CILANTRO AS OPTIONAL
ADDITIONS AT THE TABLE.
35. SPECIAL SOUPS
BOUROU-BOUROU - A VEGETABLE & PASTA
SOUP FROM THE ISLAND OF EASTER
ISLAND, GREECE.
FAKI SOUPA - A GREEK LENTIL SOUP, WITH
CARROTS, OLIVE OIL, HERBS AND POSSIBLY
TOMATO SAUCE OR VINEGAR.
FUFU AND EGUSI SOUP - A TRADITIONAL
SOUP FROM NIGERIA MADE WITH
VEGETABLES, MEAT, FISH, AND BALLS OF
GROUND MELON SEED .
36. SPECIAL SOUPS
• WATERZOOI - A BELGIAN FISH SOUP
• ŻUREK - A POLISH WHEAT SOUP WITH
SAUSAGES OFTEN SERVED IN A
BOWL MADE OF BREAD.
• REVITHIA - A GREEK CHICKPEA SOUP
37. FRUIT SOUPS
• FRUIT SOUPS ARE SERVED HOT OR COLD.
SOME LIKE NORWEGIAN 'FRUKTSUPPE'
MAY BE SERVED HOT AND RELY ON DRIED
FRUIT SUCH AS RAISINS AND PRUNES AND
SO COULD BE MADE IN ANY SEASON.
• FRUIT SOUPS MAY INCLUDE MILK, SWEET
OR SAVOURY DUMPLINGS, SPICES, OR
ALCOHOLIC BEVERAGES LIKE BRANDY OR
CHAMPAGNE.
38.
39. FRUIT SOUPS
•
•
•
COLD FRUIT SOUPS ARE MOST COMMON IN
SCANDINAVIAN, BALTIC AND EASTERN EUROPEAN
CUISINES WHILE HOT FRUIT SOUPS WITH MEAT
APPEAR IN MIDDLE EASTERN, CENTRAL ASIAN AND
CHINESE CUISINES.
WINTER MELON SOUP IS A CHINESE SOUP,
USUALLY WITH A CHICKEN STOCK BASE. OFTEN
INCLUDING OTHER VEGETABLES AND
MUSHROOMS.
ETROG A FRUIT SOUP MADE UP FROM THE
CITRON USED IN JEWISH RITUAL AT THE FEAST .
40.
41. DESSERT SOUPS
•
•
•
•
•
•
GINATAAN, FILIPINO SOUP
MADE FROM COCONUT
MILK, MILK, FRUITS AND
TAPIOCA PEARLS, SERVED
HOT OR COLD.
OSHIRUKO, A JAPANESE
AZUKI BEAN SOUP
TONG SUI, A COLLECTIVE
TERM FOR CHINESE SWEET
SOUPS.
CHILLED BLUEBERRY
SOUP.
PEACH SOUP.
CHOCOLATE SOUP.
42. SERVICE OF SOUP
• SOUP MUST BE SERVED PIPING HOT
IN SOUP BOWLS,SOUP PLATES OR IN
CONSOMME CUPS WITH AN
UNDERLINER.
• DESSERT SPOON IS PLACED FOR
CLEAR SOUP AND SOUP SPOON IS
PLACED FOR THICK SOUPS.
45. Expound the quotation:
Soup is like lot a family. Each
ingredient enhances the
others : Each batch has its
own characteristics and it
needs time to simmer to reach
full flavor
-MARGE KENNEDY
46. ACTIVITY-LEAP 10-W2
Below are the ingredients and
procedures used in preparing cream
of potato soup and consommé a la
madrilene. Using the Venn Diagram,
write the differences and similarities
of the two on a one whole sheet of
paper.
