PREPARE SOUPS

1. D1.HCC.CL2.16 PREPARE SOUPS

2. Prepare soups Assessment for this Unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from employer/supervisor

3. Prepare soups This Unit comprises three elements: Prepare soups as required for dishes on enterprise menus 1 Store soups to enterprise requirements 2 Reconstitute soups for service 3 4

4. Prepare soups Element 1: Prepare soups as required for dishes on enterprise menus • Identify soup classifications and standard recipes • Prepare ingredients appropriate to soup type • Produce soups to standard enterprise recipes

5. Prepare soups Identify soup classifications • Clear Soups • Consommé – French origin: • Clarified • Free of impurities

6. Prepare soups Identify soup classifications Broth: • Clear stock with visible portions of food • Some fat floating on surface Puree: • Smooth blend of all ingredients • Should still be liquid, have flow

7. Prepare soups Identify soup classifications Cream: • Veloute with cream added to enhance flavour. For example Cream of chicken and mushroom Thickened chicken veloute with sautéed mushroom and chicken pieces. Bisque: • Seafood style, base flavour from shell fish: • Fish flesh added; variety from daily catch

8. Prepare soups Identify soup classifications • Cultural • Soups from other countries: • Laska from Malaysia: • Curried coconut milk • Many variations; seafood, chicken

9. Prepare soups Identify soup classifications • Cultural • Soups from other countries: • Taharoa from Maori people of New Zealand: • Shellfish

10. Prepare soups Prepare ingredients appropriate to soup types

11. Prepare soups Produce soups to standard recipes • Standard recipe • Standard service size • Same ingredients • Same taste • Customer satisfaction

12. Prepare soups Element 2: Store soups to enterprise requirements • Follow enterprisecooling procedures for soups • Store soups appropriately in correct containers • Label soups correctly • Ensure appropriate storageequipment conditions are maintained • Prepare and maintain correct thawing of frozen soups • Ensure correct storage of soups after service

13. Prepare soups Cool soups to standard procedure • Apply 2 hour 4 hour rule • Cooling hot foods: • All foods must be cooled to room temperature (21°C) within two hours and within another 4 hours must be cooled to below 5°C.

14. Prepare soups Store soups in correct containers • Washable • Food quality • Undamaged • Must be sealable

15. Prepare soups Label soups correctly • Name of product • Date of manufacture • Use by date • Name of person who is responsible for making

16. Prepare soups Ensure storage equipment is maintained correctly • Soups are normally made in advance • Cooked and cooled • Storage must be at a temperature that will minimise bacterial activity – below 5°C for 3 days • Equipment must be service and maintained to ensure this is possible

17. Prepare soups Thaw frozen soups correctly • In controlled environment • This will not allow bacteria to grow to a dangerous level • In coolroom

18. Prepare soups Ensure correct storage of soups after service

19. Prepare soups Element 3: Reconstitute soups for service • Follow correct heating of soups to enterprise standard • Ensure quality of hot holding of soups is to enterprise standards

20. Prepare soups Heat soups to enterprise standards • Enterprise standard is set by the chef and the food safety plan • Standard control level is above 75°C • Higher temperature is better

21. Prepare soups Ensure correct ‘hot holding’ procedures are followed • Hold soups above 60°C • Ensure correct operation of equipment used to ‘hold’ soups • Service on regular basis