Day 12: Soups II: Brothy Soups and Flavor Layering

Soups II: Brothy Soups and Flavor Layering

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

·        Build a brothy soup with layered flavor and clean garnish

·        Control cook times so ingredients stay intact

·        Practice skim and clarity discipline

Key Vocabulary

·        clarity

·        simmer

·        aromatics

·        garnish

·        finish

Chef Demo (what the chef shows)

·        Brothy soup build: aromatics, stock, main items, finish

·        How to avoid cloudy broth

Lab (what students do)

·        Make a brothy soup (chicken and rice style or veg)

·        Cook garnish items separately if needed

·        Finish with herbs and acid

Quality and Safety Standards

·        Clear broth with clean flavor

·        Garnish is uniform and not overcooked

·        Proper hot holding

Assessment and Evidence

·        Tasting rubric

·        Knife cut spot check for soup garnish

Homework / Reflection (10 to 20 minutes)

·        Write 3 ways to brighten a soup at the end

·        Review roux for Day 13