Commercial Cooking 10, 20, 30
Create a variety of soups including consommé, specialty and cold soups.
Indicators for this outcome
| (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. |
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