Prepare soups.

Preparation should include

• identifying the type of soup to be made (e.g., clear, cream, thick, thin, specialty)
• assembling mise en place
• using accepted soup-making techniques for the type of soup
• adjusting the seasoning
• serving the soup.

Process/Skill Questions:

Thinking

• Why is soup an appetizer on most menus?
• Why isn’t cream added until service?
• How can soup selections vary from region to region?
• What factors must be considered when holding soup for service?

Communication

• What are the different types of soups?
• What are the differences between clear and thick soups?
• What is the main difference between cream and puree soups?
• What differentiates a chowder from a cream soup?

Leadership

• What factors determine soup production for the menu?
• How can one keep soups from scorching?

Management

• What determines the types of soups to offer?
• What is the process for clarifying stock when making a consommé?
• What are various methods of soup presentation?