Commercial Cooking 10, 20, 30

(a)	Research soups, including consommé, specialty and cold soups, from a variety of cultures, including Métis and First Nations.
(b)	Determine the purpose and uses of consommé and stock.
(c)	Prepare consommé and evaluate for consistency and colour.
(d)	Prepare specialty soups such as scotch broth, oxtail, and borscht and, considering factors such as cost, ingredients and cooking techniques.
(e)	Describe the two categories of cold soups (i.e., soups that require cooking and soups that do not require cooking).
(f)	Prepare cold soups (e.g., vichyssoise, gazpacho, strawberry and watermelon) from both categories of cold soups.
(g)	Apply preparation and cooking skills appropriate to each soup (e.g., whisking, stock reduction and deglaze), considering factors such as texture, time and heat.
(h)	Practise food safety standards when preparing, cooking, serving and storing soups.