Commercial Cooking 10, 20, 30
Prepare broth and cream soups using convenience and scratch stocks.
Indicators for this outcome
| (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. |
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