Unit 11: Soups and Stocks

The basics of making soups and stocks, including key ingredients and techniques.
The differences between various types of soups (clear, cream, and broth-based).
The nutritional value and advantages of homemade soups.
Techniques for preparing and flavoring stocks.

Prepare chicken noodle soup, broccoli and cheddar soup, and potato cream soup using proper techniques.
Measure, chop, and prepare ingredients accurately.
Observe and describe the role of different ingredients and techniques in creating soups.
Reflect on the cooking process and final soup product.

• Lab preparation of chicken noodle soup, broccoli and cheddar soup, and potato cream soup.

• Participation in discussions and activities related to soup and stock preparation.

• Written reflection and quiz on soups and stocks.