Lesson 1: Stocks & Soups
Duration of Days: 5
Lesson Objective
Students will identify basic ingredients for stock, identify types of stock, prepare, store, and use stocks,
Students will identify basic soup types, prepare soup for small and large production quantities, and reheat, garnish, and serve soup.
What are the basic ingredients needed to make stock?
What are the different types of stock and their uses?
How do you prepare, store, and use stocks in cooking?
What are the different types of soups and their key ingredients?
How do you prepare soup for both small and large production quantities?
What are the best methods for reheating, garnishing, and serving soup?
Mirepoix
Trinity
Bouquet Garni
Fumet
Demi-Glace
Roux
Slurry
Béchamel
Velouté
Bisque
Chowder
Consommé
Puree Soup
Standards Addressed:
National Standards for Family and Consumer Sciences Education: 8.0 Food Production and Services
8.2 Demonstrate food safety and sanitation procedures.
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
9.0 Food Science, Dietetics, and Nutrition
9.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
Enhancing reading comprehension and critical analysis of informational texts related to stocks, sauces, and soups.
Application of mathematical skills in measuring ingredients and calculating cooking times.
Building vocabulary and understanding terminology related to culinary arts.
Basic Ingredients for Stock (DOK Level 1): Identify and describe the basic ingredients used in making stock.
Types of Stock (DOK Level 1): Classify and explain the different types of stock and their uses in cooking.
Preparing and Storing Stock (DOK Level 2): Demonstrate techniques for preparing and storing stocks.
Types of Soups (DOK Level 1): Identify and classify different types of soups.
Preparing Soup (DOK Level 3): Demonstrate methods for preparing soups in small and large production quantities.
Reheating and Serving Soup (DOK Level 3): Demonstrate techniques for reheating, garnishing, and serving soups.
Exploring how different cultures use stocks and soups in their cuisines.
Discussing the environmental and nutritional benefits of using homemade stocks and soups.
Understanding the role of soups and stocks in various culinary traditions globally.
Believing that all stocks can be used interchangeably in recipes.
Thinking that thickening agents are all the same and can be used in the same way.
Assuming that soup preparation is the same for all types of soups.
Use visual aids and real samples for hands-on identification and tasting.
Provide step-by-step instructions and demonstrations for practical activities.
Offer reading materials at various levels of difficulty.
Allow advanced students to explore more complex stock and soup recipes and preparation techniques.
Quizzes on stock, sauce, and soup types, preparation methods, and terminology.
Written reflections on the importance and cultural significance of stocks, sauces, and soups.
Practical assessments involving preparation and presentation techniques.
Participation in class discussions and hands-on activities.
Visual aids (charts, diagrams, and photos) of different stocks, sauces, and soup types.
Samples of various types of stocks, sauces, and soups for hands-on activities.
Kitchen equipment for cooking demonstrations (pots, pans, ladles, etc.).
Access to computers for research.
Textbooks and online resources on stock and soup types, preparation methods, and cultural practices.