Title: Prepare soups.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Preparation should include

- identifying the type of soup to be made (e.g., clear, cream, thick, thin, specialty)
- assembling mise en place
- using accepted soup-making techniques for the type of soup
- adjusting the seasoning
- serving the soup.

Process/Skill Questions:

Thinking

- Why is soup an appetizer on most menus?
- Why isn’t cream added until service?
- How can soup selections vary from region to region?
- What factors must be taken into account when holding soup for service?

Communication

- What are the different types of soups?
- What are the differences between clear and thick soups?
- What is the main difference between cream and puree soups?
- What differentiates a chowder from a cream soup?

Leadership

- What factors determine soup production for the menu?
- How can one keep soups from scorching?

Management

- What determines the types of soups to offer on the menu?
- What is the process for clarifying stock when making a consommé?
- What are various methods of soup presentation?