You welcome!
In this module we will take a look at soups and their importance in the culinary world.
Definition:
Soups are preparations with a high liquid content that are consumed at lunch and sometimes at dinner, as the first course on the menu.
Groups of soups
- Thin soups:
- Meat soups
- Soups
- Hungarian thin soups
- Complex thin soups
- Other thin soups
- Soups with special ingredients
- Condensed soups:
- Simple condensed soups
- Puree soups
- Cream soups
- Fruit soups
- Slime soups
- Complex condensed soups
Definition of soups groups:
- Clear soups with additional elements – obtained by combining a meat soup with different additional elements.
- Consommes are clear (clarified with clarifying materials), concentrated and defatted soups that are served in menus prepared for different occasions.
- Vegetable soups have one or more vegetables as the basic raw material and do not contain meat or semi-prepared meat products.
- Vegetable soups and bone broth have one or more vegetables as the basic raw material, the liquid element is bone broth, and they do not contain meat.
- Thickened soups are soups with increased density due to keeping vegetables and meat in the dish and after heat processing.
- Creams are thickened soups obtained by pureeing heat-processed vegetables, mixed with the cooking liquid in which small particles of vegetables are suspended.
- Complex soups are made from meat, vegetables, pasta and many other ingredients (including acidifying elements) which are subjected to complex primary and thermal processing operations as well as other operations with the aim of obtaining special soups tasty, rich in nutrients and with high energy value.
The tasks will help you develop a good understanding of the following:
What are liquid culinary preparations?
How are liquid culinary preparations classified?
What is the main difference between soups and stews?
Why are their soups important in the culinary world?
Example soups from each group.
Enjoy the mod!
Knowledge: Students know the concept of liquid preparation.
Skill: Students have the ability to recognize types of liquid culinary preparations from each group.
Attitude: Students respect sustainable principles in safe and secure work conditions.
Responsibility: Students respect the norms of ethics in collaboration with colleagues.
Evaluation – solving work tasks
documentation of learners
validation and recognition mechanisms
During the lesson you must read the written explanations and follow the instructions given to the interactive elements.
Overview of soups and their importance in the culinary world
Definition of soups
Read the above material carefully and answer the requirements.
What is the main characteristic of soups?
At what meal of the day are soups consumed?
Classification of soups
|
Question |
Answer YES |
Answer NO |
|
||
|
2.Are soups part of thin liquid dishes? |
||
|
3.Consommes are concentrated clear soups? |
||
|
4.Creams are part of the category of condensed liquid preparations? |
After reading the theoretical part mark in the table above with X in the column of the correct answer for the questions in the first column.
Culinary technology, textbook for grades X-XII, didactic and pedagogical publishing house, Bucharest, 2020.
Tourism and food, textbook for the 10th grade, CD Press publishing house, Bucharest, 2021.
The role of soups in different regional cuisines
Soups play a particularly important role in various regional cuisines.
The cuisine of Hungary, Serbia, Slovakia and Romania is influenced by the geographical location, culinary history and neighboring countries. The soups of these countries vary, but they share some common characteristics, such as their role.
The role of liquid dishes in the menu:
It facilitates the digestion of the other dishes on the menu;
Stimulates gastric secretions;
Whet your appetite;
Replaces fluid losses in the body.
The nutritional role of liquid preparations
Meat added to liquid preparations is a source of:
– good quality proteins;
-vitamins B1, B2, A and D;
– salts of P and Fe;
– lipids;
-collagen and elastin.
Vegetables added to liquid preparations are sources of:
– mono and oligosaccharides;
-salts of Na, K, Ca and P;
-provitamin A, vitamin C;
– essential oils (spicy greens);
Additive elements in liquid preparations are sources of:
-starch (from groats, pasta, flour);
-phospholipids and Ca salts (from eggs, cream, milk).
By boiling, the nutritional value of the added raw materials changes (some of the nutrients are transformed into other non-nutritive substances).
The role of soups in the menu
After you have read the theoretical part carefully, add the correct missing words so that you get true sentences.
Replace the dotted lines with suitable words in context
By consuming liquid dishes at the beginning of the meal, the digestion of the other dishes on the menu is …………, gastric secretions are ………….., the appetite …………., and liquid losses from the body are ……………..
The nutritional role of soups
Replace the dotted lines with suitable words in context
Good quality proteins are in ………., vegetables bring mineral salts of ………………. and provitamins A and C to soups and eggs, cream and ………….. bring phospholipids and Ca salts to soups.
Culinary technology, textbook for grades X-XII, didactic and pedagogical publishing house, Bucharest, 2020.
– Tourism and food, textbook for the 10th grade, CD Press publishing house, Bucharest, 2021.
Learning outcomes/outcomes (ECVET)
|
Knowledge |
Abilities |
Attitude |
Responsibility |
|
The student knows the definition of liquid culinary preparations; Identify liquid culinary preparations from each group. The student lists the role of liquid culinary preparations |
The student has the ability to express himself logically and coherently in carrying out work tasks, to use new technologies to learn, to discover, to communicate effectively. |
The student has a positive emotional attitude that is determined by inner motivation, showing interest, attraction, learning with pleasure. |
In his attributions to solve work tasks, the student makes decisions independently, respecting the norms of ethics and taking into account professional principles.
|
