Day 11: Soups I: Puree Soups and Texture Control

Soups I: Puree Soups and Texture Control

Unit

Unit 2: Stocks, Soups, and Sauce Fundamentals

Class Length

4 to 6 hours

Station Focus

Soups / hot line

Deliverables

Exit ticket, Station checklist

Learning Objectives

·        Make a puree soup with correct viscosity and smooth texture

·        Use blender safely and correctly

·        Season with salt, fat, and acid to balance

Key Vocabulary

·        viscosity

·        nappe

·        blender safety

·        pass through chinois

Chef Demo (what the chef shows)

·        Puree soup method: sweat, simmer, puree, adjust

·        How to strain and finish with cream or oil

Lab (what students do)

·        Cook a seasonal puree soup in teams

·        Strain to smooth; adjust thickness

·        Garnish discipline: portion and placement

Quality and Safety Standards

·        No grainy texture; correct salt level

·        Soup served hot and held safely

·        Clean blender station and sanitize

Assessment and Evidence

·        Tasting rubric: texture, seasoning, appearance

·        Exit ticket: soup steps

Homework / Reflection (10 to 20 minutes)

·        Write the 5-step puree soup method

·        List 3 garnishes that add texture contrast