Here are the key steps to making Cream of Potato Soup: Ingredients: - Potatoes - Onions - Butter - Chicken or vegetable stock - Milk or cream - Salt and pepper Procedure: 1. Peel and dice potatoes and onions. 2. Melt butter in a pot and sauté potatoes and onions until softened. 3. Add stock and bring to a boil. Reduce heat and simmer until potatoes are tender. 4. Puree soup using an immersion blender or regular blender until smooth and creamy. 5. Return pureed soup to pot and stir in milk or cream. Add salt and pepper to taste. 6. Heat through but do

1. Techniques in presenting and
evaluating soups

3. Guide Questions
What is the video all about?
What are the tips in cooking soup?
What other tips can you share that is tried and
tested by experience?

4. The right flavour, colour,
consistency of soups and address
temperature related problems

5. SEVERAL TECHNIQUES IN EVALUATING A
SOUP
 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
 The flavor must compliment each other without any off flavor as it all goes
together.

6. Purple
Yellow
Orange
Red
Just the right mix of colored vegetables make a
delicious soup in this tasty introduction to colours,
counting, and veggies.
EVERY COLOR OF SOUP

7. Good soups have specific ingredients that make them
good.
They are also cooked a specific way to bring out the
right flavors and textures.
A bad soup has the wrong consistency, flavor,
ingredients or cooking methods. If just one of these is
wrong, an otherwise good soup can fall short.
QUALITIES OF GOOD SOUP

8. QUALITIES OF GOOD SOUP
1. GOOD STOCK
Every good soup starts with a good stock.
Meat, meat bones, vegetables and seasonings boil in water to bring
out the flavor.
The resulting water is soup stock.
The type of stock for a soup depends on the type of soup. For
example, if the soup is chicken noodle, it requires a chicken stock. The
type of soup also dictates what seasonings will go in it, such as bay
leaves for chowder.

9. QUALITIES OF GOOD SOUP
2. PROPER CONSISTENCY
Without the right ingredients and preparation, a soup may have the wrong
thickness and consistency.
Stock is watery when it is complete. Stocks for soups that have watery broths,
such as chicken noodle or minestrone, have the right consistency without
anything extra.
Creamy soups, such as creamy chicken noodle or creamy tomato, need cream
and sometimes butter to give them a creamy consistency. They should be
creamy and smooth, but not too thick.
Thick and creamy soups, such as baked potato soup and chowder, need cream,
butter and flour to give them the right consistency.

10. 3. GOOD FLAVOR
 A good soup always has good flavor. It is not too salty or
overpowering and it does not have uncomplimentary spices.
 A soup that needs a little salt or pepper is not necessarily bad, as
diners can add their own at the table.
 However, a cook can only fix a soup that has too much seasoning in
the kitchen. If it reaches the table in that state, it is a bad soup.
QUALITIES OF GOOD SOUP

11. 4. IDEAL INGREDIENTS
 A good soup has fresh and correct ingredients. Using the wrong
ingredients can make a soup too watery, thick, oily or bland.
 Frozen vegetables can substitute fresh vegetables, but it is not ideal.
Heavy cream is best for creamy soups and chowder. Good soup has
real butter rather than margarine.
 Fresh meat and vegetables goes into good soup stock, not base or
bullion.
QUALITIES OF GOOD SOUP

12. 5. GOOD TEXTURE
The texture of a soup depends on the vegetables and meats in
it. The meat in a good soup is tender.
The vegetables should be soft or al dente, according to taste.
If soup meat is too dry or vegetables too crisp or soft, it
detracts from the overall effect of the soup.
QUALITIES OF GOOD SOUP

13. THE 7 BIGGEST MISTAKES
YOU MAKE COOKING SOUP
1. BOILING INSTEAD OF SIMMERING
2. NOT USING ENOUGH SALT
3. IGNORING WATER
4. OVERCOOKING THE VEGETABLES

14. THE 7 BIGGEST MISTAKES
YOU MAKE COOKING SOUP
4. ADDING TOMATOES AT THE BEGINNING
5. NEGLECTING TO GARNISH
6.NOT TRYING A PRESSURE COOKER ESPECIALLY
IN MEAT

16. Epic fail
egg drop
soup
16

17. 17

18. Questions:
1.What happened to the soup?
2. What went wrong during the
preparation?
3. Is there a remedy to
reconstruct the soup?
4. What principle should have
been followed to avoid the failure
occured?
18

19. Expound the
Statement:
“Only the
Pure in the
Heart can
make a good
soup”

20. SELF-CHECK
DIRECTIONS:
PLEASE GET YOUR BALLPEN AND YOUR NOTEBOOK FOR ANSWERING
SELF-CHECK THEN PROCEED TO THE NEXT TOPIC.
NOTE: DO NOT THROW YOUR ANSWER. KEEP IT!
: REPEAT UNTIL YOU GOT A PERFECT SCORE!

21. SEVERAL TECHNIQUES IN EVALUATING A
SOUP
 The ingredients must not be , it must be suitable as a starter
for main meal
 The color must be with the other ingredients for the
presentation
 The must compliment each other without any off flavor as it all
goes together.

22. 



Just the right mix of colored vegetables make a
delicious soup in this tasty introduction to colours,
EVERY COLOR OF SOUP

23. Good soups have specific that make them
good.
They are also cooked a specific way to bring out the
and textures.
A has the wrong consistency, flavor,
ingredients or cooking methods. If just one of these is
wrong, an otherwise good soup can fall short.
QUALITIES OF GOOD SOUP

24. QUALITIES OF GOOD SOUP
1.
Every good soup starts with a .
Meat, meat bones, vegetables and seasonings boil in water to bring
out the flavor.
The resulting water is soup stock.
The type of stock for a soup depends on the type of soup. For
example, if the soup is chicken noodle, it requires a chicken stock. The
type of soup also dictates what seasonings will go in it, such as bay
leaves for chowder.

25. QUALITIES OF GOOD SOUP
2.
Without the right ingredients and preparation, a soup may have the wrong
thickness and consistency.
Stock is watery when it is complete. Stocks for soups that have watery broths,
such as chicken noodle or minestrone, have the right consistency without
anything extra.
Creamy soups, such as creamy chicken noodle or creamy tomato, need cream
and sometimes butter to give them a creamy consistency. They should be
creamy and smooth, but not too thick.
Thick and creamy soups, such as baked potato soup and chowder, need cream,
butter and flour to give them the right consistency.

26. 3.
 A always has good flavor. It is not too salty or overpowering
and it does not have uncomplimentary spices.
 A soup that needs a little salt or pepper is not necessarily bad, as
diners can add their own at the table.
 However, a cook can only fix a soup that has too much seasoning in
the kitchen. If it reaches the table in that state, it is a bad soup.
QUALITIES OF GOOD SOUP

27. 4.
 A good soup has fresh and correct ingredients. Using the wrong
ingredients can make a soup too watery, thick, oily or bland.
 Frozen vegetables can substitute fresh vegetables, but it is not ideal.
Heavy cream is best for creamy soups and chowder. Good soup has
real butter rather than margarine.
 Fresh meat and vegetables goes into good soup stock, not base or
bullion.
QUALITIES OF GOOD SOUP

28. 5. _
The depends on the vegetables and meats in it.
The meat in a good soup is tender.
The vegetables should be soft or al dente, according to taste.
If soup meat is too dry or vegetables too crisp or soft, it
detracts from the overall effect of the soup.
QUALITIES OF GOOD SOUP

29. THE 7 BIGGEST MISTAKES
YOU MAKE COOKING SOUP
1.
2.
3.
4.

30. THE 7 BIGGEST MISTAKES
YOU MAKE COOKING SOUP
4. _
5.
6. NOT TRYING A PRESSURE COOKER ESPECIALLY
IN MEAT

32. Suggested soup recipes

34. Guide Questions
What are the ingredients in making
Cream of Potato Soup?
What are the procedure in cooking Cream of
Potato Soup

37. Guide Questions
What are the ingredients in making
Consommé ala Madrilene?
What are the procedure in cooking
Consommé ala Madrilene

38. Compare and Contrast
Compare and contrast the procedures
done in making the cream of potato and
consommé ala madrelene through a
venn diagram

39. Copy Recipe Suggestion

41. PERFORMANCE TASK

42. General Direction
1. Each group will have the freedom to choose their soup.
2. In the AVP, the soup name, origin and a brief detail
about the soup must be discussed.
3. Ingredients can be modified
4. General Procedures must be followed.
5. Consistency must be shown in the AVP
6. Putting garnish must also be shown in the video.

43. COLLABORATION
 Each group will have 4 members for this performance task. Group meeting shall be about the
following:
 Discuss a plan and timeline to finish the task.
 Filming the cooking show and edit it into an AVP.
 Each Cooking show must have a title: Example: PinaSarap
 Each AVP must not exceed to 5 minutes.
 The deadline of the video submission will be on Monday
 The class viewing will be on Tuesday and Wednesday
 Failure to submit on time til Tuesday will result on deduction of point .
 Failure to submit til Tuesday will result to incomplete output Intervention

45.  Submission of Outputs: Recipe and Rubric in ¼ sheet. (Rubric Attached)