Prepare soups
D1.HCC.CL2.16
Trainee Manual
Prepare soups
D1.HCC.CL2.16
Trainee Manual
Project Base
William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Garry Blackburn Project Manager: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu, Kaly Quack
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by the Australian Government’s aid program through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute.
Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en
File name: TM_Prepare_soups_FN_230114
© ASEAN 2013 Trainee Manual Prepare soups
Table of contents
Introduction to trainee manual ........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Prepare soups as required for dishes on enterprises menus ........................... 9
Element 2: Store soups to enterprise requirements ........................................................ 25
Element 3: Reconstitute soups for service ...................................................................... 33
Presentation of written work ............................................................................................ 37
Recommended reading ................................................................................................... 39
Trainee evaluation sheet ................................................................................................. 41
Trainee Self-Assessment Checklist ................................................................................. 43
© ASEAN 2013 Trainee Manual Prepare soups
Introduction to trainee manual
© ASEAN 2013 Trainee Manual Prepare soups
1
Introduction to trainee manual
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.
The ‘toolbox’ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.
The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
Introduction to trainee manual
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© ASEAN 2013 Trainee Manual Prepare soups
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading ‘Unit Descriptor’. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and ‘Performance Criteria”. An element is a description of one aspect of what has to be achieved in the workplace. The ‘Performance Criteria’ below each element details the level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the ‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.
Unit descriptor
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Unit descriptor
Prepare soups
This unit deals with the skills and knowledge required to Prepare soups in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.16
Nominal Hours:
30 hours
Element 1: Prepare soups as required for dishes on enterprises
menus
Performance Criteria
1.1 Identify soup classifications and standard recipes
1.2 Prepare ingredients appropriate to soup type
1.3 Produce soups to standard enterprise recipes
Element 2: Store soups to enterprise requirements
Performance Criteria
2.1 Follow enterprise cooling procedures for soups
2.2 Store soups appropriately in correct containers
2.3 Label soups correctly
2.4 Ensure appropriate storage equipment conditions are maintained
2.5 Prepare and maintain correct thawing of frozen soups
2.6 Ensure correct storage of soups after service
Element 3: Reconstitute soups for service
Performance Criteria
3.1 Follow correct heating of soups to enterprise standards
3.2 Ensure quality of hot holding of soups is to enterprise standards
Unit descriptor
4
© ASEAN 2013 Trainee Manual Prepare soups
Assessment matrix
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5
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.
Work
Projects
Written
Questions
Oral
Questions
Element 1: Prepare soups as required for dishes on enterprises menus
1.1 Identify soup classifications and standard recipes
1.1 1, 2, 3, 4, 5, 6, 7
1
1.2 Prepare ingredients appropriate to soup type 1.2 8 2
1.3 Produce soups to standard enterprise recipes 1.2 9, 10 3
Element 2: Store soups to enterprise requirements
2.1 Follow enterprise cooling procedures for soups 2.1 11 4
2.2 Store soups appropriately in correct containers 2.2 12 5
2.3 Label soups correctly 2.3 13 6
2.4 Ensure appropriate storage equipment conditions are maintained
2.3 14 7
2.5 Prepare and maintain correct thawing of frozen soups
2.3 15 8
2.6 Ensure correct storage of soups after service 2.3 16 9
Element 3: Reconstitute soups for service
3.1 Follow correct heating of soups to enterprise standards
3.1 17 10
3.2 Ensure quality of hot holding of soups is to enterprise standards
3.2 18 11
Assessment matrix
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Glossary
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Glossary
Term Explanation
Accompaniment Something that is served with a dish, on the side
Beurre manié Uncooked flour and butter blended together, used to correct thickening of a liquid
Bisque Name given to French style seafood based soups, thought to have originated from Bay of Biscay
Blend Combining multiple ingredients
Borsht Beetroot soup from north eastern European countries, hot and cold versions abound, bright purple red in colour
Bouillabaisse Name given to seafood soup from Mediterranean region of France
Bouillon Beef or chicken stock that has not been clarified
Broth Name given to a flavoured thin edible liquid by base ingredient; for example chicken broth with vegetable and small meat pieces
Chinois Cone strainer used to strain solids from liquids
Consistency Thickness of a mixture or soup
Consume Clarified, clear stock that is served as a soup
Controlled atmosphere where the temperature is at a set level, either cold under refrigeration or held at hot temperature above 60ºC
Convenience products Something that is pre prepared for ease of use
Crouton Dried or fried seasoned bread used as garnish for some soups
Emulsification Combining of 2 normally separate ingredients, oil and water
Estouffade French name for brown stock from beef
Filter Paper Paper replacement to muslin cloth, shaped to fit into chinois, conical shape, so solids can be trapped when filtering stocks
Fonds blanc French name for white stock
Glossary
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Term Explanation
Fonds de gibier French name for game stock
Fonds de Legumes French name for vegetable stock
Fonds de Poisson French name for Fish Stock
Fonds de volaille French name for chicken stock
Garnish Decoration of a dish
Glace de viande French name for meat glaze
Glace de volaille French name for chicken stock
Liaison Egg and cream mixture used to thicken sauces off the heat
Mouli A machine that is hand turned, used to puree solids
Puree Food that is pulped by food processor, thick liquidised food
Roux Mixture of cooked flour and fat, used to thicken liquids
Simmer Slow boiling
Skim To remove from the top
Soup Liquid food, can be clear liquids with solid ingredients, can be well cooked solids liquidised to form interesting dish. Soup must be thin enough to run, if too thick it might be classified as a stew
Starch Found in vegetable matter, when heat is applied in liquid, swells and hold liquid in suspension
Stock Pots Special pots used to make stocks, some have taps near the bottom allow liquid to be drained off so weight is decreased before they are emptied
Stock Powder Flavoured convenience product to replace fresh stocks
Tureen Serviceware dish used to serve soup at the dining table
Element 1: Prepare soups as required for dishes on enterprises menus
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Element 1:
Prepare soups as required for dishes
on enterprises menus
1.1 Identify soup classifications and standard
recipes
Introduction
Soups
A soup is a flavoured liquid eaten with a spoon and is usually served as an entrée.
Can be served as:
Cocktail party food (in shot glasses)
Appetiser (commonly served in espresso cups)
Main course
Dessert
For breakfast.
It is usually named after the main ingredient. For example: Pumpkin Soup.
Soups can be served:
Hot or cold
Clear or stew like
Thick or thin.
Soup can be served any time of the day.
It can be small snack type serve or it can be a main meal in itself
Thickening agents used in soup production:
Roux
Rice
Pasta
Vegetable puree
Potato
Pulses or beans.
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© ASEAN 2013 Trainee Manual Prepare soups
Classification of Soups
Classification Made with Example
Clear Clarified stock consommé
Broth Stock, vegetables and meat or poultry
French onion, Minestrone
Puree Stock and vegetables or pulses Pea, Pumpkin
Cream Veloute base finished with cream Cream of Mushroom,
Cream of Chicken
Bisque Shellfish thickened with ground rice or a roux
Lobster bisque, Chowder
Cold Any variation of the above Vichyssoise(creamy leek & potato)
Gazpacho
Speciality Soups
Soup General Description
Shark fin Clear soup made from dried shark fin
Beer Thick soup made with beer spices
Consommé with gold leaf Consommé with high gelatine content, served chilled as a light jelly.
Bouillabaisse A fish and shellfish dish. Traditionally served as a first course of soup followed by the fish pieces as the main course.
Fruit soup For example, melon puree
Element 1: Prepare soups as required for dishes on enterprises menus
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National Soups
Soup Main Ingredient Country
Goulash Meat, paprika Hungary
Cock-a-leekie Leek, chicken. Traditionally served with stewed prunes.
Scotland
Kangaroo tail Kangaroo Australia
Minestrone Vegetables, pasta Italy
Gazpacho Tomato, cucumber, capsicum Spain
French onion Onions, stock France
Miso Dried fish, soy bean paste Japan
Laksa Coconut, fish, chilli, noodles Malaysia
Taharoa Cream, shellfish New Zealand
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© ASEAN 2013 Trainee Manual Prepare soups
1.2 Prepare ingredients appropriate to soup type
Introduction
Clear soup: Consommé
A clear soup is made by taking a well flavoured stock and clarifying that stock so only a clear liquids remains.
To clarify a stock is to remove all impurities that might be in the stock in form of small particles of flesh or congealed blood.
The method of clarifying is simple. Trap the particles in a bonding of protein:
Take egg white and mix with a small portion of very lean mince meat, aromatics are normally added to this mix like sauté onions, carrots. Mix eggwhite thoroughly into meat mixture and place into cold stock
Bring slowly to the boil. While the mixture is coming to the boil do not disturb or stir the mixture. As the liquid heats up all the protein will bond together and float to the top as a raft. As a raft floats on water so will this meat raft float
Do not allow liquid to boil rapidly as this may cause the raft to break up and contaminate the liquid
The object is to allow the meat to cook to extract as much food value and flavour as possible from the ingredients
The impurities will become trapped in the congealed protein structure of the egg white and minced meat and this is how the liquid becomes clear.
This clear liquid is now served as a consommé.
Broths
All cultures would have a broth style soup in their culinary culture.
Broths are the simplest of soups to make in that very little other processing needs to be carried out on the food. Simplest is to place all things in pot and simmer until all is cooked.
Problems that arise is that some ingredients may need to cook more than others and some need to cook less.
In a broth all ingredients should still be identifiable when cooked. To overcome the fact that some ingredients might cook quicker than others ingredients are placed into the pot at different stages of cooking.
Puree
Ingredients are cooked in quality stock to a point where they are very soft and then put through a food processor to liquidise all ingredients.
Fluidity is adjusted with more liquid or gentler simmering to allow for reduction in liquid.
Element 1: Prepare soups as required for dishes on enterprises menus
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Cream soups
These soups are generally starch thickened and have a portion of cream add at the end of the cooking process just before the soup is served.
The cream adds a smooth richness to the flavour of the soup.
Bisque
Bisque is a seafood style of soup that is of French origin. There are many seafood style soups that evolved from cooking scraps of flesh and body shells of crustacean from the days catch:
Bisque from Bay of Biscay in Northern France.
The flavour is extracted from the shell of the crustacean then adding extra after the base flavour is achieved. Flour can be used to thicken liquid.
Variation is American chowders that can have milk added as part of the liquid used that give a creamy consistency without adding cream.
Cold soups
Some soups like leek and potato soup which is served hot in winter time has a summertime version that is served cold as Vichyssoise.
Summer version may be thinner in nature but is essentially the same ingredients.
Gazpachio is another summer soup served cold and in the winter as tomato and vegetable soup.
Summer version may be a little thinner and slightly more acidic but all other ingredients would be same.
Ingredient preparation
Ingredient preparation will vary recipe to recipe.
All ingredients will have to be prepared in some way similar to the following:
Vegetables washed
Cut to specific requirements
Meats may have to be cut and blanched, and or sautéed
Bean or legumes soaked prior to cooking
Noodles softened prior to addition.
The execution of any plan is defined by how well the plan is written. A recipe is just a plan on how to cook food.
If the recipe does not include all steps and procedures then it is not a good recipe.
A good recipe will describe exactly how the ingredients are to be prepared to meet the requirements of the dish.
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© ASEAN 2013 Trainee Manual Prepare soups
1.3 Produce soups to standard enterprise recipes
Introduction
A standard recipe is a recipe that produces a set amount of product.
Normally it would be sufficient for 10 people but for training purposes, smaller volume has been elected to be sufficient to assess ability to follow set process.
Most of the selected recipes will produce approximately 400mil soup; 2 to 3 serves
Standard entrée serve size is 200 to 250 mil.
Soup restaurants might serve 400ml as they only expect to sell one course.
Vietnamese pho dishes tend to be close to 500ml but wonton soup as small as 200ml.
So what is standard size serving? What a wonderful world of soup in which we indulge. Explore.
Beef consommé
Ingredients
1 Egg white
125 g Minced beef
25 g Carrots (finely chopped)
25 g Celery (finely chopped)
5 Peppercorns
1 Bay leaf
1 Thyme sprig
2 Parsley stalks
1 Lt Chicken stock
50 g Onion (thickly sliced)
Method
Mix the egg white, mince beef, carrots, celery, peppercorns, bay leaf, thyme, parsley stalks and 100 ml of cold stock. This mixture is known as a raft and can be mixed in a food processor
Brown onions in a dry pan
Bring remaining beef stock and browned onions to the boil in a pot
Pour in raft mixture and stir in well
Bring to the boil and simmer for 2 hours DO NOT disturb the consommé
Carefully strain through filter paper and skim away any fat
Serve in hot soup bowl, garnished with a brunoise of vegetables.
Element 1: Prepare soups as required for dishes on enterprises menus
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Chicken consommé
Ingredients
1 Egg white
125 g Mince chicken
25 g Carrots (finely chopped)
25 g Celery (finely chopped)
5 Peppercorns
1 Bay leaf
1 Thyme sprig
2 Parsley stalks
1 Lt Chicken stock
50 g Onion (thickly sliced)
Method
Mix the egg white, mince chicken, carrots, celery, peppercorns, bay leaf, thyme, parsley stalks and 100 ml of cold stock. This mixture is known as a raft and can be mixed in a food processor
Brown onions in a dry pan
Bring remaining chicken stock and browned onions to the boil in a pot
Pour in raft mixture and stir in well
Bring to the boil and simmer for 2 hours DO NOT disturb the consommé
Carefully strain through filter paper and skim away any fat
Serve in hot soup bowl, garnished with brunoise of vegetables.
Element 1: Prepare soups as required for dishes on enterprises menus
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© ASEAN 2013 Trainee Manual Prepare soups
Green pea veloute
Ingredients
20 g Butter
100 g Green Peas
20 g Flour
20 g Fresh mint leaves
30 g Onion
500 ml Chicken stock
50 ml Cream
Salt & pepper
Method
Place chicken stock and onion in a pot and bring to the boil, turn down to a simmer
Blanch green peas and mint leaves in chicken stock, refresh
Puree green peas and mint leaves together until smooth, set aside
Make a blond roux with the butter and flour
Remove onion from chicken stock and use the stock to make a veloute
Once the veloute is cooked out add the green pea and mint puree and bring back to the boil, do not cook for too long as the soup will turn brown
Next pass the soup through a Chinois, re-heat, season, add cream and correct the consistency
Serve in a hot soup bowl garnished with deep fried julienne of leek.
Element 1: Prepare soups as required for dishes on enterprises menus
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Cauliflower soup
Ingredients
200 g Cauliflower – roughly chopped
50 g Onion – roughly chopped
2 Bay leaves
Vegetable stock, enough to cover
Pinch Nutmeg
125 ml Milk
Salt & pepper
Method
Sweat onion and cauliflower in a little oil
Add chicken stock to cover the cauliflower and bring to the boil
Simmer until cauliflower and onion are tender
Puree until smooth
Warm the milk with the bay leaves and nutmeg
Remove bay leaves and add to cauliflower puree
Bring back to the boil, season and adjust consistency
Serve in a hot soup bowl garnished with croutons.
Element 1: Prepare soups as required for dishes on enterprises menus
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© ASEAN 2013 Trainee Manual Prepare soups
Cream of mushroom soup
Ingredients
40 g Butter
125 g Mushrooms (finely sliced)
20 g Flour
500 ml Chicken stock
50 ml Cream
Salt & pepper
Method
Sweat mushrooms in 20 g of butter and put aside
Make a blonde roux with 20 g of butter and flour
Make a veloute, add sweated mushrooms and cook out
Season, add cream and correct the consistency
Serve in a hot soup bowl with an appropriate garnish.
Element 1: Prepare soups as required for dishes on enterprises menus
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Minestrone soup
Ingredients
15 g Butter
15 g Bacon (batons)
1 clove Garlic (crushed)
15 g Onions (paysanne)
15 g Carrots (paysanne)
15 g Cabbage (paysanne)
15 g Celery (paysanne)
15 g Leek (paysanne)
15 g Tomato Paste
500 ml Chicken Stock
15 g Haricot Beans (cooked)
15 g Spaghetti (2cm lengths)
15 g Potato (paysanne)
15 g Tomato concasse
5 g Continental Parsley (roughly chopped)
Salt & pepper
Method
To soak beans place in a bowl and cover with boiling water. Let stand for at least 1 hour
Cook bacon in butter, add garlic, onions, carrots, cabbage, celery & leek and sweat
Stir through tomato paste and sweat slightly
Add stock, bring to the boil and simmer for 20 minutes
Add potato, spaghetti and beans and cook until tender. Skim when needed
Adjust seasoning, stir in parsley and serve in a hot soup bowl.
Element 1: Prepare soups as required for dishes on enterprises menus
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© ASEAN 2013 Trainee Manual Prepare soups
Pumpkin soup
Ingredients
30 g Butter
50 g Onions
200 g Pumpkin
500 ml Chicken Stock
60 g Potatoes
1 sprig Thyme
Salt & pepper
Method
Cut the pumpkin and onions into even sizes and sweat in the butter
Add chopped potatoes and thyme
Just cover the vegetables with stock and set aside remaining stock
Bring to the boil and simmer until the vegetables are tender
Remove thyme stalk, blend the soup to a smooth puree
Re-boil and adjust the consistency with remaining stock if necessary
Season, garnish and serve in a hot soup bowl.
Element 1: Prepare soups as required for dishes on enterprises menus
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Tom yum gai
Portions 2
Ingredients
500 ml Chicken stock
1 Lemon grass stalk
2 Kaffir lime leaves
2 slices Ginger
40 ml Lime Juice
50 ml Fish Sauce
80g Chicken Thigh diced
6 Coriander leaves
10 g Spring Onion sliced
Method
Bring stock, lemon grass, Kaffir lime leaves and ginger to the boil
Reduce heat and simmer for 5 minutes
Add chicken simmer until chicken is just cooked, about 1 min
Add chilli paste, lime juice and fish sauce, bring back to simmer
Ladle into hot bowls and garnish with coriander and shallots.
Element 1: Prepare soups as required for dishes on enterprises menus
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© ASEAN 2013 Trainee Manual Prepare soups
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the date agreed to.
Student need to present information for the following to their trainer.
1.1 Identify soups by classifications and define standard recipes for each classification:
Choose one recipe for each classification.
1.2. Prepare each soup as required and present for assessment:
Students need to collect all the required ingredients
Assemble the equipment
Process ingredients to recipe requirements.
Element 1: Prepare soups as required for dishes on enterprises menus
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Summary
Prepare soups as required for dishes on enterprises menus
Identify soup classifications and standard recipes
All culture produce soups
Western cooking is based on French cooking with cultural interpretations
Soups from all countries can be classified under this classification system but not all classifications will be done in all culture cooking
Standard recipes will produce a set amount for a set number of serve of a specific size
Professional kitchens base a standard recipe on ten people
This make increasing and decreasing numbers easier.
Prepare ingredients appropriate to soup type
Selecting correct ingredients and processing as required to produce product TRUE to original style
Variations will creep into styles produced in places other than the original cultural area.
Produce soups to standard enterprise recipes
Producing to standard recipe will help to maintain consistency for the customers
Food is an artistic medium and will change over time as do the palates of the consumers
Producing any menu item is going to give changes overtime and standard recipes should reflect these changes.
Element 1: Prepare soups as required for dishes on enterprises menus
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© ASEAN 2013 Trainee Manual Prepare soups
Element 2: Store soups to enterprise requirements
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25
Element 2:
Store soups to enterprise
requirements
2.1 Follow enterprise cooling procedures for
soups
Introduction
When cooling soups it is important to apply the 2hour-4 hour rule.
The 2/4 hour rule
Cooling Food
To be observed when preparing large quantities of food to be cooled down and stored before further use.
“A food business must, when cooling cooked potentially hazardous food, cool the food:
a) Within 2 hours – from 60C to 21C; and
b) Within a further 4 hours – from 21C to 5C.” Soups produced from animal products will be high in protein so will need to be cooled rapidly to minimise possibility of bacteria growing to a dangerous level.
Soups thickened with starch are liable to fermentation if kept warm for extended periods.
When cooling product needs to be placed into shallow containers with a wide surface area.
If not rapid cooling equipment is available then the wide shallow containers will allow the heat to dissipate quicker.
Stirring occasionally helps to let the heat out and prevents skins from forming on surface.
When room temperature has been reached the product should be placed into refrigeration until a temperature of 5°C has been recorded.
Then the products can be placed into larger storage containers for better storage.
All products must be labelled with name and date of manufacture.
Soups can be kept fresh in cool environment for up to 3 days, if longer storage is required then freezing is required.
Element 2: Store soups to enterprise requirements
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© ASEAN 2013 Trainee Manual Prepare soups
2.2 Store soups appropriately in correct
containers
Introduction
All containers that are used for storage of food must be of food grade standard
Stainless steel is best but good quality food grade plastic container are acceptable
Plastic containers must be in good condition with no cracks or scratches
Containers must be able to be sealed easily and securely
Soups can be stored in containers larger than sauces
Soups are best stored in smaller containers
Small containers for soups allows for portions to be removed from controlled environment and heated to serving temperature without too much being wasted
The size of the storage containers will be determined by the rate of usage:
1 litter
5 litters
10 litters
How much sauce is required in a service period
It is the continual reheating and cooling that causes problems with contamination.
2.3 Label soups correctly
Introduction
Labelling of product reduces the possibility of confusion.
Allows for better stock control:
Rotation of stock through storage area.
Name of product
Date of manufacture
Name of person responsible for manufacture
Date of freezing; if frozen
Recommended ‘use by date’
Any allergenic ingredients.
If the product is going to be sold outside of premises then more information is required.
Element 2: Store soups to enterprise requirements
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2.4 Ensure appropriate storage equipment
conditions are maintained
Introduction
Storage of stocks and sauces
All soups are capable of going ‘off’:
High protein soups are capable of having bacteria growing at an alarming rate
High wet starch products are capable of breeding harmful bacteria if not managed correctly.
Equipment used to store foods:
Containers for food
Refrigeration for maintaining environments below specific temperature.
Facilities where food is prepared also need to be considered in theis equation.
Containers for food storage
Need to be of a washable material
Must be impervious to moisture
Must not be scratched or damaged.
Refrigeration for maintaining environments below
specific temperature
Coolrooms and freezers
Air conditioning for dry storage in high climatic environments.
Regular maintenance of these pieces of equipment are vital for efficient operating
Coolrooms need to operate at 5°C or below
Freezers need to operate at minus 18°C (-18) or below
Dry store need to be kept at 21°C in warmer climates.
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Extracted from Safe Food Australia: Standard 3.2.2; part 21
This clause includes a general requirement relating to maintaining the food premises, etc., and a more specific requirement for eating and drinking utensils.
21(1) A food business must maintain food premises, fixtures, fittings, equipment, and those parts of vehicles that are used to transport food, in a good state of repair and working order having regard to their use.
Fixtures and fittings have not been specifically defined but they include such items as benches, shelves, sinks, hand washbasins and cupboards, whether permanently fixed in the premises or moveable. They also include light fittings, ventilation ducts, pipes and electric wiring.
Equipment is defined (see page 11) and includes all equipment used in handling food as well as equipment used to clean food premises or equipment:
Examples of equipment used in handling food are refrigerators and coolrooms (including associated motors), bain-marie units, cooking and other processing equipment, and thermometers. Food vending machines are also equipment
Examples of equipment used to clean food premises or equipment are dishwashers, brooms, mops, buckets and hoses.
Food premises, fixtures, fittings and equipment and those parts of vehicles that are used to transport food need to be properly maintained to:
Prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes, etc.
Enable effective cleaning and, if necessary, sanitising
Ensure pests do not gain access to the building or vehicle from holes in ceilings, walls, etc.
Ensure the equipment works as intended.
The clause refers to a ‘good state of repair and working order having regard to their use:
A ‘good state of repair’ means that things are not broken, split, chipped, worn out, etc.
‘Working order’ means that the thing must work. These two matters relate to the use of the premises, fixture, fitting, equipment or vehicle.
For example, if equipment is not being used or is being used (appropriately) for another purpose, it is not required to be in working order, for example a bain-marie unit that no longer operates is being used by the food business to display non-potentially hazardous food.
What is the requirement of the local government Authority in the
area in which you are working?
The Food Safety program will have these requirements contained in it.
Element 2: Store soups to enterprise requirements
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2.5 Prepare and maintain correct thawing of
frozen soups
Introduction
Products that have been frozen need to thaw before they can be used.
Product cannot be left outside of a controlled environment for extended periods of time else bacteria can multiply to dangerous levels.
This high level of bacterial growth can cause adverse reaction in the consumers of this food product.
To minimise bacterial growth control needs to be maintained while food is thawing.
The rate of thawing can be controlled if frozen product is placed in the coolroom and allowed to thaw over period of time; 24 – 48 hours.
Temperature does not rise above 5°C but time is extended, planning needs to be in place for this to happen.
Thawing can take place in a microwave
Process is continuous
Product is stirred during process to quicken rising of temperature.
When product is in a fluid state the temperature raising process is continued rapidly to above 60°C or to the required temperature above.
Thawing is done safely with product thawing in the coolroom.
Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles.
2.6 Ensure correct storage of soups after service
Introduction
After service
Many problems come from this question. “What do I do with the leftover?”
Answer: throw it away, discard leftover product.
Why?
Less chance of product being contaminated.
Following the principle of the more times something is re-heated, the greater the possibilities of bacteria causing a problem. This is especially so in warmer climates.
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When product is made then it should be portioned into unit sizes that will eliminate problems with re-heated product being left over.
Basic rules to follow:
Do not place left over product on top of fresh product when replenishing supplies
Always place new product into clean container, never into dirty containers
If product has been re-heated for service, discard at end of service period
Never re-heat more product than what is planned to be used
Store in smaller portions to allow for short orders
Normal storage size may be for 20 persons
Allow for production of some smaller sizes of 5 or 10 serves portions.
Rule No.1. Never re-use pre-heated soups.
Element 2: Store soups to enterprise requirements
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the date agreed to.
Students need to provide information to the trainer how their product is to be cared for until required for service
This will be part of the workplan of producing soups to standard recipes
2.1 Cooling procedures:
What is the process that will be employed to cool the soups to meet Food Safety Plan requirements?
2.2. Storage in correct containers:
Outline requirements for quality of the container to be used for storing soups.
2.3. Labelling requirements:
What information needs to be on the label?
What other criteria needs to be met for the label to be effective?
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Summary
Store soups to enterprise requirements
Follow enterprise cooling procedures for soups
All soups must be cooled following the 2 hour four hour rule as outlined in the Food Safety plan that is in operation within the food production business.
tore soups appropriately in correct containers
Containers must be of food grade quality
Container must not have been used to store chemical at any stage
Containers must not be damaged
Containers must be clean
Containers must be able to be sealed
Label soups correctly
Labels must be legible
Name of product
Date of manufacture
Use by date
Name of person who manufactured.
nsure appropriate storage equipment conditions are maintained
Ensure that equipment is maintained and operating as required
Equipment must be capable of storing foods in a condition that will not become detrimental to consumers health.
Element 3: Reconstitute soups for service
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Element 3:
Reconstitute soups for service
3.1 Follow correct heating of soups to enterprise
standards
Introduction
Re heating soups
Any soup that needs to be re heated simply needs to be reheated as quickly as possible by taking it to a temperature above 75°c within 1 hour.
A better standard is to bring all soups back to boil, 100ºC when reheating
Starch thickened soups
Starch thickened soup have a high possibility that they will burn when placed back on the heat to be re-heated.
They must be stirred constantly or heated in a steam jacket cooker.
Modern oven ‘multi use’ with steam injection will allow these soups to be reheated in trays in a steam environment.
The burning is when the bottom of the pot becomes too hot for the starch and colouring takes place. If starch thickened soups are to be re-heated over naked flame then they must be stirred regularly to avoid sticking and burning.
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3.2 Ensure quality of hot holding of soups is to
enterprise standards
Introduction
Temperature control
Soups have to be reheated above 75°C to comply with food safety requirements.
Where possible soups should be boiled when reheated to minimise any adverse bacterial activity.
Hot holding
After the soup has been reheated a temperature of more than 60°C must be maintained for the duration of the service period.
Soup is never too hot when it is eaten but that is not an issue. The time it takes for the soup to cool is not enough for the bacteria to grow to dangerous levels.
If the product falls below the 60°C then the 2hour/4 hour rule must be implemented.
Element 3: Reconstitute soups for service
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the date agreed to.
Part of the workplan student must be able to supply and qualify the following information
3.1 What procedure will be followed to re-heat the soup to the standard required?
Give the reasons why this particular procedure is to be followed.
3.2. How will the student ensure that the soup can be held to the correct standard required by the enterprise?
Be specific in your instructions
What is the process to be followed when this standard has not been met?
The information in this report will be used in the overall assessment related to the student’s competency in this unit.
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Summary
Reconstitute soups for service
Thawing of frozen soups
Frozen soups need to be thawed in a controlled environment
Containers of frozen soups should be placed into coolroom for a period of time until they become liquid
When they have become liquid they can then be easily heated by placing into a pot and
heating as quickly
ollow correct heating of soups to enterprise standards
Soup must be re-heated to a temperature that will enhance the eating experience and customer satisfaction level of the customer has been satisfied
Food Safety Standards for the re-heating of foods state that foods must be re-heated to a temperature of 75°C. If the soup is reheated to 80°C this is better
The actual temperature will be defined by the food safety plan requirements
Food safety plans are authorised by the Local Government Authorities.
Ensure quality of hot holding of soups is to enterprise standards
Soup must be held above 60°C if being held for more than 4 hours
After that time the soup must be discarded
Equipment used to hold soups ‘hot’ until required need to be maintained and checked on a regular basis to ensure that they are operating as required.
Presentation of written work
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Presentation of written work
1. Introduction
It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work
Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.
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Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student’s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher’s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
Recommended reading
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Recommended reading
Aidells.B, Kelly.D; 2001; The Complete Meat Cookbook; Rux Martin/Houghton Mifflin Harcourt
Applestone. Joshua, Applestone. Jessica, Zissu. Alexandra ;2011;The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More; Clarkson Potter
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
Ballard, Carol; 2010; Food safety; Gareth Stevens Publishing
Better Homes & Gardens; 2011; The Ultimate Appetizers Book; Better Homes & Gardens
Blake, Susannah; 2007; 500 Appetizers: The Only Appetizer Cookbook You'll Ever Need; Sellers Publishing
Blake, Susannah; 2010; 500 Soups: The Only Soup Compendium You'll Ever Need; Sellers Publishing
Larsen, Linda Johnson; 2009; Soup Classics: Chowders, Gumbos, Bisques, Broths, Stocks, and Other Delicous Soups; Knack
McMillan, Katie; 2011; Soup of the Day; Weldon Owen
Mitchell, Paulette; 2004; A Beautiful Bowl of Soup; Chronicle Books
QA International; 2009; The Visual Food Lover's Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food; John Wiley & Sons IncSchmidt, Tracy L; 2010; Venison Wisdom Cookbook: 200 Delicious and Easy-to-Make Recipes; Krause Publishing
Sheasby, Anne; 2005; Best Ever Soups: Over 200 Brand New Recipies for Delicious Soups, Broths, Chowders, Bisques, Consommes; Hermes House
Snyder, Carla & Deeds, Meredith; 2008; 300 Sensational Soups; Robert Rose
Stone, Sallie; 2009; Soup Lover’s Cookbook; Create Space Independent Publishing Platform
The Culinary Institute of America (CIA); 2011 (9th edition); The Professional Chef; Wiley
The Culinary Institute of America (CIA); 2014 (4th edition); Techniques of Healthy Cooking;
Wiley
Recommended reading
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Trainee evaluation sheet
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Trainee evaluation sheet
Prepare soups
The following statements are about the competency you have just completed.
Please tick the appropriate box Agree Don’t
Know
Do Not
Agree
Does Not
Apply
There was too much in this competency to cover without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own initiative.
My training was well-organized.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked well.
The activities were too hard for me.
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© ASEAN 2013 Trainee Manual Prepare soups
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
Trainee Self-Assessment Checklist
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Trainee Self-Assessment Checklist
As an indicator to your Trainer/Assessor of your readiness for assessment in this unit please complete the following and hand to your Trainer/Assessor.
Prepare soups
Yes No*
Element 1: Prepare soups as required for dishes on enterprises menus
1.1 Identify soup classifications and standard recipes
1.2 Prepare ingredients appropriate to soup type
1.3 Produce soups to standard enterprise recipes
Element 2: Store soups to enterprise requirements
2.1 Follow enterprise cooling procedures for soups
2.2 Store soups appropriately in correct containers
2.3 Label soups correctly
2.4 Ensure appropriate storage equipment conditions are maintained
2.5 Prepare and maintain correct thawing of frozen soups
2.6 Ensure correct storage of soups after service
Element 3: Reconstitute soups for service
3.1 Follow correct heating of soups to enterprise standards
3.2 Ensure quality of hot holding of soups is to enterprise standards
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed: _____________________________ Date: ______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do to become ready for assessment.
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