Lab 3: Specialty Soup Information


Below are two collapsible sections. Each one is important.

 

Objectives

To demonstrate:
  • the principles of soup cookery in the preparation, presentation, and evaluation soup products
  • preparation of an innovative nutritionally enhanced soup based on a commercial product
  • 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. Please submit the Presentation when this lab is complete.


Before submitting your completed assignment...

  • Complete the Presentation (PowerPoint or Google Slides) for this lab.

Upload the Presentation into the assignment page 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 of the following recipes.


French Onion Soup 

Click here for a printable version of this recipe.

Please read the recipe before starting!

  • 60 ml (4 T) butter
  • 5 ml (1 tsp) sugar
  • 4 large Spanish onions thinly sliced
  • 4 cans beef broth
  • 10 ml (2 tsp) Worcestershire sauce
  • * Optional 125 ml (1/2 cup) sherry or cooking sherry or cognac
  • 2 ml ground pepper
  • French bread in 3 cm (1 1/2") slices
  • 250 ml (1 cup) gated gruyere or grated parmesan
  • 250-500 ml (1-2 cups) mozzarella cheese (or gruyere if desired)

Method:

  1. In a heavy saucepan, cook butter, onions, sugar 15-20 minutes until onions are a deep even brown color.
  2. Slowly add beef broth, sherry, Worcestershire, and pepper.
  3. Simmer 30 minutes.
  4. Toast thick slices of French bread under the broiler.
  5. Place soup in individual ovenproof bowls + place toasted French onion soup on top.
  6. Sprinkle with cheeses + broil until cheese bubbles.
  7. Serve immediately.

Minestrone  

Click here for a printable version of this recipe.

Please read the recipe before starting!

  • 15 ml (1 T) olive oil
  • 2 medium carrots (peeled and chopped)
  • 2 large potatoes (peeled and chopped)
  • 1 large onion chopped
  • 1 cup raw spinach shredded
  • 750 ml (3 cups) beef stock or broth
  • 200 ml or (3/4 cup) macaroni
  • 1 can (375 ml - 1 1/2 cups) Italian plumb tomatoes or 3 chopped Roma tomatoes
  • 375 ml can (1 1/2 cups) kidney beans drained
  • 2 ml (12 t) salt
  • 5 ml (1 t) pepper
  • 2 ml (1/2 t) basil or 1 T fresh basil
  • 2 ml (1/2 t) oregano dried
  • 1 clove garlic minced
  • 4 sliced bacon chopped
  • 200 ml macaroni
  • 250 ml or (1 cup) freshly grated parmesan

Method:

  1. In a large Dutch oven cook chopped bacon and drain.
  2. Heat oil and add bacon, carrots, garlic, potatoes, onions, and spinach. Cook for 5-10 minutes until onions are soft.
  3. Stir in the beef stock, tomatoes, kidney beans, salt and pepper.
  4. Bring to a boil. Add parsley, basil, oregano. Reduce heat, cover, and simmer 1 hour until potatoes are tender.
  5. Add macaroni. Bring to a boil and reduce heat and simmer 15 minutes. Serve with parmesan.

Clam Chowder  

Click here for a printable version of this recipe.

Please read the recipe before starting!

  • 1 can (5 oz) whole baby clams, undrained
  • 1 large potato
  • 1 small onion
  • 2/3 cup evaporated milk
  • 1/8 tsp white pepper
  • 1/8 tsp dried thyme
  • 1 tbsp butter

Method:

  1. Drain clams, reserve juice. Add enough water to juice to measure 2/3 cup.
  2. Peel and chop potato. Chop onion. In a large saucepan, combine clam juice mixture, potato and onion. Bring to boiling on high heat.
  3. Reduce to medium low heat. Simmer 10 minutes or until potato is tender.
  4. Add milk, pepper and thyme. Increase to medium high heat. Cook 2 minutes. Add butter.
  5. Cook 5 minutes or until thickened, stirring frequently. Stir in clams. Cook 5 minutes or until clams are firm.

Hamburger Soup  

Click here for a printable version of this recipe.

Please read the recipe before starting!

  • 1 lb hamburger
  • 250 ml (1 cup) chopped carrots
  • 250 ml (1 cup) chopped onion
  • 3 stalks celery, chopped
  • 1250 ml (5 cups) water
  • 5 bouillon cubes - 25 ml (5 tsp)
  • 1 (8 ounce) can tomato sauce
  • 1 (16 ounce) can diced tomatoes
  • 5 ml (1 tsp) salt
  • 1 can corn or (10 ounce) package frozen corn kernels
  • 5 ml (1 tsp) dried basil
  • 250 ml (1 cup) tiny pasta shells

Method:

  1. In a large stock pan or saucepan, brown hamburger over medium heat. Drain off fat.
  2. Heat water and dissolve bouillon cubes or use comparable amount of beef broth.
  3. Add this to browned ground beef. Add carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, and basil.
  4. Bring to a boil. Reduce heat and simmer for at least 1 1/2 hours.
  5. Add pasta shells, and cook for 15-20 minutes.

Southwest Corn and Tomato Soup

Click here for a printable version of this recipe.

Please read the recipe before starting!

  • 250 ml (1 cup) onion, freshly chopped
  • 125 ml (1/2 cup) green pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 clove garlic, minced
  • 2 ml (1/2 tsp) grounded coriander
  • 500 ml ( 2 cups) tomatoes, fresh or canned, chopped
  • 375 ml (1 1/2 cups) corn - 1 can kernel corn or frozen or fresh
  • 500 ml ( 2 cups) chicken broth or stock
  • 5 ml (1 tsp) black pepper
  • 2 ml ( 1/2 tsp) salt

Method:

  1. Heat 30 ml oil; add onion, green pepper, jalapeno, garlic, coriander, and black pepper.
  2. Sauté 10 minutes.
  3. Add tomatoes, chicken broth or stock, corn, and salt.
  4. Bring to a boil and reduce heat. Simmer 25 minutes.

Garnish: Float a tortilla chip on top and add a teaspoon of sour cream, slice of avocado, and grated cheddar cheese.

Serve immediately.