1. Introduction to Hearty Soups
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

2. Bellwork
Recall from our last soup lesson, what are the 3 categories of soups? What differentiates them? Be prepared to share!
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

3. Bellwork--Answers
Recall from our last soup lesson, what are the 3 categories of soups?
What differentiates them?
Clear: very clear, richly flavored liquid.
Hearty: thickened broth with ingredients (pureed or left whole).
Specialty: soup specific to a region or ethnicity.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

4. Objectives Define terms related to hearty soups.
Compare/Contrast the different types of hearty soups.
Compare thickeners in hearty soups.
Classify steps to produce hearty soups.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

5. Terminology Roux: equal parts fat and flour, used to thicken soups.
Starch: rice, barley, potatoes, pasta, etc., used to flavor and thicken soups.
Chowder: thick, rich soup containing chunks of vegetables.
Stew: soup of meat, vegetables and thickened liquid.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

6. Terminology
Puree: Type of hearty soup made by simmering, then mashing vegetables or fruits.
Cream: Type of hearty soup made by adding milk or milk product.
Bisque: A classic stock-based soup which includes seafood.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

7. Graphic Organizer
19. Graphic Organizer
teacher presents graphic organizers, like a concept map, light bulb, etc. to the students to complete during a presentation
teacher debriefs students
Write down information from the presentation into “Thickener” area on the Vocab Squares.
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8. Process of Thickening
Starch traps water, decreases “free-flowing” water
Starch heats up &
untangles, trapping
even more water
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

9. Types of Thickeners
Roux: equal parts fat and flour by weight. Hot soup-cold roux.
Arrowroot: tuber that is dried and ground.
Cornstarch: the endosperm of a corn kernel dried and ground.
Vegetable Starch: rice, barley, potatoes, pasta, etc. cooked and mashed or added in powdered form.
Teacher explains that when using a roux, hot soup the roux should be cold and vice versa.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

10. What would be an advantage for each type of thickener?
3. Think-pair-share
teacher presents a question
teacher gives wait time for student to form answer
teacher instructs students to share their answer with a partner
teacher calls on non-volunteers to share with the class
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

11. Thickener Advantages
Roux: adds richness (higher in fat), good for milk based soups.
Arrowroot: shiny finish, adds body, great for acidic bases, quick to thicken, gluten free.
Cornstarch: shiny finish, adds body, gluten free.
Vegetable Starch: uses ingredients, no worries about lumps/whisking, gluten free.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

12. Jumbled Sort Put the strips in order. Be prepared to share 15
teacher supplies each student or group of students with random strips of instructions, key words, safety procedures, etc, and asks them to put the strips in order
teacher calls on non-volunteers to contribute their sorted material
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13. Cream Soup Pureed Soup Bisque Chowder Types of Soups
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14. Sort Answers #1—(Steps to Making Cream Soup)
Sweat mirepoix and main ingredient.
Add flour to make a roux.
Add warm stock, whisk-in vigorously.
Simmer 30 minutes.
Puree in blender until smooth.
Strain through chinois.
Return to simmer, finish with hot cream.
Season to taste.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

15. Sort Answers (cont.) #2—(Steps to Making Pureed Soup) Sweat mirepoix.
Add desired liquid (stock) and bring to a simmer.
Add flavoring and sachet d’spices; simmer until tender.
Remove sachet and reserve 20% of liquid.
Puree remaining liquid, thin with reserved liquid as necessary.
Return to simmer, season to taste.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

16. Sort Answers (cont.) #3—(Steps to Making Bisque) Sweat mirepoix.
Add tomato paste and sauté lightly.
Add flavoring ingredients and caramelize.
Deglaze pan.
Add sachet d’epices and stock, simmer min.
Add heavy cream, simmer to nappe consistency.
Puree.
Strain through chinois.
Simmer and season to taste.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt

17. Sort Answers (cont.) #4—(Steps to Making Chowder)
Render Bacon until caramelized.
Add mirepoix and cook until onions are translucent.
Add flour—make a roux.
Add stock and flavoring ingredients and sachet d’epices.
Simmer until ingredients are fully cooked.
Finish with hot cream.
PROPERTY OF PIMA COUNTY JTED, CUL-Soups-PowerPoint2.ppt