Lab 2: preparation and Comparison of SOUPS Information


Below are two collapsible sections. Each one is important.

 

Objectives

To demonstrate:
  • the principles of soup cookery in the preparation, presentation, and evaluation of soups
  • preparation of a poultry or beef broth from scratch
  • preparation of two types of soups - one broth and one cream
  • compare a commercially prepared soup to product you've prepared
  • identify and demonstrate safe and sanitary food preparation and handling practices
  • knowledge in time management
  • knowledge and skills in the planning, preparing and evaluating of basic food recipes
  • skill in measuring, mixing and organizing
  • proper usage of kitchen tools and equipment
  • basic competencies.

Before beginning this lab...


  1. Make certain you have watched the measuring videos.
  2. Know how the Lab will be graded and be sure to include all components in your Lab submission.  Review VERY IMPORTANT Student Instructions for submitting Foods Labs for details.
  3. Submit both the Presentation and the completed Lab 1 Comparison of Two Soups document when this lab is complete. 


For this lab you will prepare three separate soups:
  • One must be a broth-based soup, with the broth made from scratch.
  • One must be cream soup.
  • One must be a commercially prepared soup.

You will demonstrate proper preparation techniques for all three soups and then compare the commercial soup to either the broth or cream soup you made from scratch.  If your commercial soup was a broth soup (eg. canned chicken noodle soup), then you will compare it to the broth soup you made.  If your chosen commercial sauce was cream (eg. canned cream of mushroom soup), then you will compare it to the cream soup you prepared from scratch.

Before submitting your completed assignment...


  1. Complete the Lab 2 Comparison for Two Soups document for this lab.
  2. Complete the Presentation for this lab.

Upload BOTH documents into the assignment page at the same time and then click submit. 
Once you click submit, you cannot upload any other documents unless you contact the teacher first.

If you need assistance at any time, please contact your teacher.




  • Choose one soup to prepare from each of the three sections below for a total of three soups being prepared. 

  • Student must prepare the poultry or beef broth from scratch.  Do not use store-bought broth.

Choose one of the following recipes.

If you choose some other recipe that fits this lab, you must type it in the space provided on the scorecard.



Homemade Beef Broth 

Click here for a printable version of this recipe.  

Please read the recipe before starting!

Stock Base
●    500 g (2 cups or about 2 lb) beef shank, chuck, short ribs, and /or bones
●    30 mL (2 Tbsp) oil (to brown meat)
●    2 L (8 cups) water


Mirepoix
●    30 mL (2 Tbsp) oil (for mirepoix)
●    750 mL (3 cups) water
●    250 mL (1 cup) finely chopped onion
●    250 mL (1 cup) finely chopped carrots
●    125 mL (1/2 cup) finely chopped celery
●    30 mL ( 2 Tbsp) water

Sachet
●    1 bay leaf
●    1 mL (1/4 tsp) thyme
●    2 mL (2 tsp) peppercorns
●    30 mL (1 Tbsp) fresh parsley
●    2 whole cloves
●    Cheesecloth and string

Method:
  1. In a large stock pot, brown beef and bones in oil.
  2. Add water and simmer for 2 hours. Skim any froth.
  3.  In a separate frying pan, put 30 mL (2 Tbsp) oil with mirepoix (1 cup chopped onion, 1 cup finely chopped carrot, 1/2 cup finely chopped celery).
  4. Brown the mirepoix; then, add to the stock pot.
  5. Add 30 mL water to the frying pan to obtain the drippings; add this to broth.
  6. Simmer 30 minutes.
  7. Make a sachet by mixing the following and placing in cheesecloth; tie the top:
    •    1 bay leaf
    •    1 ml (1/4 tsp) thyme
    •    2 ml (2 tsp) peppercorns
    •    30 ml (1 Tbsp) fresh parsley
    •    2 whole cloves
  8. Add the cheesecloth sachet to the broth and simmer 30 to 40 minutes.
  9. Strain the broth through clean cheesecloth or a fine sieve to remove sachet, vegetables, and meat bones.
  10. Keep any good pieces of meat for soup.

    Consommé is a strong stock, which is clarified (crystal clear).

      Beef and Barley Soup 

      Click here for a printable version of this recipe.

      Please read the recipe before starting!

      Ingredients:

        • 250 g (1 lb) beef (round steak) cut into 1 to 3 cm (1/2") cubes
        • 30 mL (2 Tbsp) oil
        • 5 mL (1 tsp) salt
        • 5 mL (1 tsp) pepper
        • 250 mL (1 cup) finely chopped onion
        • 250 mL (1 cup) finely diced carrots
        • 125 mL (1/2 cup) celery, chopped
        • 250 mL (1 cup) sliced mushrooms
        • 2 cloves garlic, minced
        • 500 mL (2 cups) beef broth (homemade stock – see recipe in course)
        • 250 mL (1 cup) water
        • 125 mL (1/2 cup) pearl barley
        • fresh or dried thyme
          • 2 mL (1/2 tsp) dried thyme
          • 30 mL chopped fresh thyme
        • 30 mL (2 Tbsp) fresh parsley

        Method:

        1. Brown diced beef with oil in a large saucepan or Dutch oven.
        2. Add onion, carrots, celery, mushrooms, and garlic. Cook for 10 minutes at medium heat.
        3. Slowly add homemade beef broth, water, barley, and thyme.
        4. Bring to a boil; then, cover. Reduce heat to a simmer.
        5. Cook for 1 1/2 to 2 hours, stirring occasionally.
        6. Add parsley immediately before serving.

        Wonton Soup 

        Click here for a printable version of this recipe.

        Please read the recipe before starting!

        • 750 mL (3 cups) water   
        • 750 mL (3 cups) chicken broth
        • 5 mL (1 tsp) sesame oil
        • 3 slices fresh ginger
        • 250 mL cooked beef or chicken cut into long thin strips
        • 250 mL (1 cup) julienned carrot (cut into fine strips)
        • 1 small can water chestnuts, chopped
        • 3 stalks bok choy (Chinese cabbage) or regular green cabbage
        • 1 can (425 g or 15 oz) baby corn cobs, drained
        • 250 mL (1 cup) fresh pea pods
        • 115 g (1 pkg or 4 oz) frozen wontons
        • 250 mL (1 cup) green onions, finely sliced
        • Optional: 250 mL (1 cup) raw shrimp, peeled and deveined

        Method:

        1. Combine water, broth, sesame oil, ginger, meat, carrots, and bok choy.
        2. Add baby corn, pea pods, and water chestnuts; simmer for 15 to 20 minutes.
        3. Add the wontons and bring to a boil.   *Optional:  At this point, add shrimp if desired.
        4. Fill serving bowls with soup and sprinkle with green onions.

        Chicken or Turkey Noodle Soup 

        Click here for a printable version of this recipe.

        Please read the recipe before starting!

        Turkey or Chicken Stock
        ●    leftover turkey or chicken carcass
        ●    2 L (8 cups) water
        ●    3 bouillon cubes, chicken
        ●    5 mL (1 tsp) salt
        ●    5 mL (1 tsp) pepper
        ●    1 bay leaf

        Turkey or Chicken Noodle Soup

        ●    125 mL (1/2 cup) barley
        ●    500 mL (2 cups) carrots, chopped
        ●    500 mL (2 cups) onion, chopped
        ●    750 mL chopped chicken or turkey
        ●    250 mL (1 cup) noodles or tiny pasta shells
        ●    5 mL (1 tsp) parsley flakes or 60 mL (1/4 cup) chopped fresh parsley
        ●    250 mL (1 cup) celery (chopped)

          Method:

          Stock Base
          1. Combine carcass, water, bouillon cubes, pepper, salt, bay leaf, and bring to a boil.
          2. Simmer for 1 to 2 hours.
          3. Strain to remove bones.
          4. Refrigerate overnight and skim solidified fat.

          Turkey or Chicken Noodle Soup

            1. Place broth and all ingredients (barley, carrots, onions, chicken or turkey, pasta, parsley, and celery) in a large pot; simmer 2 hours.
            2. Season with salt and pepper to taste.

          Choose one of the following recipes.

          If you choose some other recipe that fits this lab, you must type it in the space provided on the scorecard.


          Cream of Mushroom Soup 

          Click here for a printable version of this recipe.

          Please read the recipe before starting!

          • 85 ml (1/3 cup) butter
          • 750 ml (3 cups) sliced mushrooms
          • 60 ml (1/4 cup) chopped onion
          • 2 cloves garlic finely chopped
          • 750 ml (3 cups) chicken stock
          • 60 ml (1/4 cup) flour
          • 625 ml (2 1/2) milk
          • 2 ml (1/2 tsp) salt
          • 2 ml (1/2 tsp) pepper
          • 1 ml (1/4 tsp) ground nutmeg


          Method:


          1. In a large saucepan, add the butter, onion, garlic, and mushrooms + saute 5 minutes.
          2. Stir in the flour + seasonings + stir and cook until a roux is formed.
          3. Slowly stir in chicken stick mixing between additions until smooth.
          4. Add milk + cook until soup is smooth and thickened.

          Cream of Broccoli Soup 

          Click here for a printable version of this recipe.

          Please read the recipe before starting!

          • 750 ml (3 cups) chopped broccoli
          • 60 ml (1/4 cup) chopped onion
          • 500 ml (2 cups) chicken broth or stock
          • 30 ml (2 T) butter
          • 15 ml (1 T) flour
          • 5 ml (1 t) salt
          • 5 ml (1 t) pepper
          • 500 ml (2 cups) half and half cream
          • 500 ml (2 cups) grated cheddar or white cheddar cheese


          Method:

          1. Combine broccoli with the onion + broth + bring to a boil.
          2. Reduce heat + simmer 10 minutes. (if you want a smooth consistency, put this in a blender)
          3. In a large saucepan, melt butter and flour, salt, and pepper. Slowly stir in the cream into broth mixture and cook until smooth. Add the cheese.
          4. Heat until cheese melts and serve.
          For this part of the Lab, you will need to buy the commercially available product that coincides with one of the soups you prepared above (broth or cream). 

          For instance, if you prepared the Chicken Noodle broth soup, you may buy a commercially-made Chicken Noodle soup for this lab.  Or, if you prepared the Cream of Broccoli soup, you may buy a comparable commercially-made Cream of Broccoli soup. 

          Prepare the commercially-prepared soup as instructed on the packaging.  Use this prepared commercial soup to make comparisons with the homemade version you prepared.



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