2. PREPARING, PROCESSING, AND SOUP SERVING Skill Study Competence: Art and Tourism Skill Program competence: Culinary Skill Competence: Cookery Standard Competence: Processing Continental dishes Basic Competence: Soup and soto processing

3. Soup is liquid food that made from stock, meat, chicken, fish by adding aromatic, spices and filling. Soup can be served as appetizer or main course/ main dish. A. Meaning of Soup

5. 1. In continental dishes, the function of soup as: 1.Appetizer 2.Nutrient 3.Dessert B. Function of Soup

6. 2.Filling ingredients a.Vegetables (Nabati) come from vegetables and cerealia. b.Animal: meat, poultry, fish and kinds of seafood.

7. 3.Thickening ingredients Thickening ingredients consist of flour, puree from the most ingredients that used in soup, milk cream and egg. 4.Flavor and aromatic ingredients Flavoring and soup aromatic are: bouquette garnie, mirepoix, pepper, salt and so on.

8. 1.Main ingredients Main ingredients of soup is stock. This stock is very influence the quality result of soup. There are two types of stock, they are: white stock and brown stock. C. Soup ingredients

9. 1.Clear/Thin soup – Potages Clairs Soup that made in clear without thickening process. Clear/thin soup served without filling. Filling made from vegetables and meat D. Soup Classification

10. 1.Clear soup divided into three, they are: a. Broth Bouilion/Bouilion de viande It is the simplest clear soup and it did not use cream (bahan padatan). The strength of liquid aromatic is yielded from simmering meat and vegetables process. b. Vegetables soup/Potage oux legumes Vegetables soup/potage oux legumes is clear soup that made of stock or broth added by one or more vegetables and sometimes added by flesh/meat, poultry, fish etc.

11. c.Consomme Soup Consommé is clear soup made of brown stock that made clear by meat clarification (come from chopped meat without fat and white egg) mire poix that chopped, and also sour ingredients and cooked using small fire.

12. Consomme Vegetable soup

13. 2.Thick Soup–Potage Lies Soup that made use thickening stock/clear soup, such as: flour, milk, cream, liason or made from the ingredients itself with or without filling.

14. Thick soup classified into five, they are: a) Cream soup Cream soup is soup that thickened by hickening (roux added by milk or cream). Name of cream soup in according with the most ingredients that used in soup. For example: Cream of Corn Soup, Cream of Chicken Soup, and Cream of asparagus.

15. b) Bisque oup Bisque soup is thick soup made from shellfish, and various kinds of molluscs. The preparation of this soup same as cream soup that is the finishing is completed by roux/cream. This soup called luxurious soup, because it’s more expensive and good tasting. For example: Shrimp Bisque.

16. c) Chowder soup Chowder soup made of fish, shellfish and or without vegetables. Though this soup made variously usually containing milk and potatoes. The characteristic of this soup scum forms its called soup hearty. For example: Fish Chowder

17. d) Potage soup Potage soup is general term for soup. In French, potage is the term of clear soup. This soup made by adding vegetable stuffing, cereal and served without passed. Serving by crouton.

18. e) Puree soup Puree soup is thickened soup by pureeing one or more soup ingredients. Puree soup can be made of the starchy ingredients (potatoes, pumpkin, carrot etc). Puree soup as not soft as cream soup, and it can be made by adding cream. Name of this soup in according with the most ingredient. For example: Puree of potatoes soup, puree of pumpkin soup, puree of carrot soup.

19. Thick Soup–Potage Lies

21. 3.Special Soup Soup that made from special ingredients with special process. It called special because could not be classified into clear or thick soup. E. Soup Classification

22. 4. National Soup Soup that made from special ingredients, special process and came from one of country.

23. 5. kinds of Soto Beside soups, in Indonesia we have known types of soto, and it is soup khas in Indonesia. a. Technique of making stock of soto b. Technique of soto flavoring c. Supplementary of soto

24. a.Technique of making broth/stock for soto Basically, making broth/stock for soto is not different with stock for soup. But stock can be made by boiling water with meat or chicken that used as stuff and after the meat or the chicken mellow out from the stock. Next the stock spiced. Passed the stock before spiced in order that leftovers or chopping of bones not brought. lunak dikeluarkan dari kaldu.

25. b.Technique of giving Spices Soto spices are various depend on the kind of soto. There are soto that only spiced with garlic, laurellike leaf, galangale, and lemongrass/citronella. And there is soto that added with soft spices that are: onion, garlic, pecan/candlenut, and turmeric. Some of the spices of should be fried before putting into stock/broth, but there are spices that put before frying. Boiling the spices in the stock should be longer in order that the spices soak up. It had better to use small fire for boiling the spices in stock.

26. c. Supplementary of soto Usually Soto served with sambal, soy sauce and slice of calamonden. Some of soto completed with tomatoes slices, croquette of (perkedel kentang), perkedel singkong, potato chip and chips. Beside that soto usually served with rice or lontong/ketupat depend on custom of any place.

27. Soup serving in accordance with type of soup that will be served. Serving tools are soup bowl or boillon cup with saucer. F. Soup and soto serving

28. Kinds of sup

30. Kinds of soto

31. 1.Clear soup, the criterions are: a.Soup must be clear and there is no lump b.Soup is not fatty c.Good aromatic, taste and serving d.The temperature must be suitable with soup type (hot / chilled) G. Criterion of soup and soto

32. 2. Thick soup, the criterion are: a.Having thick texture but it can be poured at hot and chilled temperature b.Transparent Soup c.It is not lumpy d.Good aromatic, taste and serving e.The temperature must be suitable with hot or chilled soup

33. 3. Soto, the criterion of soto are: a.Having broth or coconut milk b.Comparison between broth and stuff is 2:1 c.Good aromatic, taste and serving d.Hot serving temperature

34. H. Recipe of stock, and various kinds of soup and soto