d1.hcc.cl2.16 slide 1. prepare soups assessment for this unit may include: oral questions written...
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PREPARE SOUPSD1.HCC.CL2.16
Slide 1
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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
Slide 2
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Prepare soups
This Unit comprises three elements:
Slide 3
Prepare soups as required for dishes on enterprise menus1
Store soups to enterprise requirements2
Reconstitute soups for service3
4
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Prepare soups
Slide 4
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
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Prepare soups
Identify soup classifications
Clear Soups
Consommé – French origin:
• Clarified
• Free of impurities
Slide 5
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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
Slide 6
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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
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Prepare soups
Identify soup classifications
Cultural
Soups from other countries:
Laska from Malaysia:
Curried coconut milk
Many variations; seafood, chicken
Slide 8
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Prepare soups
Identify soup classifications
Cultural
Soups from other countries:
Taharoa from Maori people of New Zealand:
Shellfish
Slide 9
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Prepare soupsPrepare ingredients appropriate to soup types
Slide 10
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Prepare soups
Produce soups to standard recipes
Standard recipe
Standard service size
Same ingredients
Same taste
Customer satisfaction
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Prepare soups
Slide 12
Element 2: Store soups to enterprise requirements
Follow enterprise cooling procedures for soups
Store soups appropriately in correct containers
Label soups correctly
Ensure appropriate storage equipment conditions are maintained
Prepare and maintain correct thawing of frozen soups
Ensure correct storage of soups after service
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Prepare soups
Slide 13
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.
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Prepare soups
Store soups in correct containers
Washable
Food quality
Undamaged
Must be sealable
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Prepare soups
Label soups correctly
Name of product
Date of manufacture
Use by date
Name of person who is responsible for making
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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
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Prepare soups
Thaw frozen soups correctly
In controlled environment
This will not allow bacteria to grow to a dangerous level
In coolroom
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Prepare soups
Ensure correct storage of soups after service
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Prepare soups
Slide 19
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
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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
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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
Slide 21