Grade 10 Cookery

2.  SOUPS ARE BASED ON STOCKS ADDED
WITH OTHER INGREDIENTS AND
GARNISHING OPPORTUNITIES. SOUPS
ALSO ALLOW THE USE OF
TRIMMINGS AND LEFTOVER
CREATIVELY.

3.  1. CLEAR SOUP

4. BROTH AND BOUILLON SIMPLE CLEAR
SOUP WITHOUT SOLID INGREDIENTS.
BROTH AND BOUILLON ARE SIMILAR TO
STOCK IN TECHNIQUE AND IN COOKING
TIME. THE MAJOR DISTINCTION
BETWEEN BROTH AND STOCK IS THAT
BROTH CAN BE SERVED AS IS. WHEREAS
STOCKS ARE USED IN PRODUCTION OF
OTHER DISHES.

7.  VEGETABLE SOUP
 CLEAR SEASONED STOCK OR BROTH
WITH THE ADDITION OF ONE OR
MORE VEGETABLE,MEAT, OR
POULTRY.

9.  CONSOMME’
 RICH, FLAVORFUL STOCK OR BROTH
THAT HAS BEEN CLARIFIED TO MAKE
IT PERFECTLY CLEAR AND
TRANSPARENT.

11.  2. THICK SOUPS

12.  CREAM SOUPS
ARE SOUPS THICKEND WITH ROUX,
BEURREMANIE,LIAISON OR OTHER
THICKENING AGENTS, PLUS MILK, OR
CREAM.

14. PUREES
VEGETABLE SOUP THICKENED WITH
STARCH.

16.  BISQUES
 ARE THICKENED WITH STARCH.

18.  CHOWDERS
ARE HEARTY SOUPS MADE FROM FISH,
SHELLFISH, OR VEGETABLES
USUALLY CONTAIN MILK AND
POTATOES.

20.  VELOUTES
 SOUP THICKENED WITH EGG, BUTTER
AND CREAM.

22.  3. OTHER TYPE OF SOUPS
 A. GINATAAN- A FILIPINO SOUP MADE
FROM COCONUT MILK, MILK, FRUIT,
AND TAIOCA PEARL SERVED HOT OR
COLD.

24.  B. OSHERIKU- JAPANESE ASUKI BEAN
SOUP

26.  C. TONGE SUL- A CHINESE SOUP.

28.  B. FRUIT SOUP CAN BE SERVED HOT
OR COLD DEPENDING ON THE RECIPE
WHERE DRIED FRUITS ARE USED
LIKE RAISINS AND PRUNES. FRUIT
SOUP MAY INCLUDE MILK, SWEET OR
SAVORY DUMPLINGS, SPICES OR
ALCOHOLIC BEVERAGES LIKE
BRANDY AND CHAMPAGNE.

30. C. COLD SOUP IS VARIATION ON THE
TRADITIONAL SOUP WHEREIN THE
TEMPERATURE WHEN SERVED IS
KEPT AT OR BELOW TEMPERATURE.

32.  B. ASIAN SOUP IS A TRADITIONAL
SOUP WHICH IS TYPICAL BROTH,
CLEAR SOUP, OR STARCH THICKENED
SOUP.

34.  OTHER THICKENING AGENTS FOR
SOUP
 1. RICE
 2.FLOUR
 3.GRAIN
 4.CORN STARCH