Commercial Cooking 10, 20, 30

(a)	Research the types of soups and soup recipes (e.g., tortilla, hot and sour, Three Sisters, borscht, Métis boulette and bisque) from a variety of cultures, including Métis and First Nations.
(b)	Identify the elements of broth soups and cream soups.
(c)	Prepare broth soups using a convenience stock and a scratch stock.
(d)	Compare the colour, texture and flavours of a broth soup made with scratch stock to a broth soup made with a convenience stock.
(e)	Discuss steps common to the creation of all cream soups.
(f)	Prepare a cream soup.
(g)	Determine the ingredients and steps to prepare an industry standard soup.
(h)	Examine soups for proper consistency (e.g., smoothness, richness, thickness, body and ingredient size).
(i)	Apply techniques (e.g., flavouring with spices, reduction and thickening) to achieve suitable colour, flavour and texture of soups, and to maintain nutritive values.
(j)	Demonstrate food safety standards when preparing, cooking, serving and storing stocks and soups.