13 Task Making Soups
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Case studies and exemplar materials are produced by individual teachers working as Lead Practitioners for the Licence to Cook Programme. N.B this work is based on the Licence to Cook programme; the resources may have been changed/adapted to suit local needs.
LP author: Heidi Brodie School: St. George’s School, Harpenden, Herts Product: Pupil Task and worksheets Word document entitled: Making soups Year group: Year 7, 8 or 9 Topics: Selecting a recipe for soup making Key focus: Choosing a recipe to make and planning and evaluating it Description: Lesson objectives and two recipes to choose from ( p1,2,3) planning for making soup (p4) evaluation of product (p5)
Practical TASK: Soup Making Choose to make a Vegetable Chowder or Minestrone Soup OBJECTIVES:
To use the hob safely.(including boiling and simmering) To demonstrate the measuring of a liquid To show vegetable preparation (slicing/dicing) To show the safe use of sharp tools including opening and disposing of cans To develop and show an awareness of safe and hygienic procedures in the kitchen To demonstrate blending (optional)
When choosing the recipe, remember to consider the following: i. The likes of the consumer. ii. Costs. iii. Quantity. iv. Colour / appearance. v. Texture. vi. Food availability. vii. Lesson time available. viii Your skill / experience.
Vegetable Chowder
Minestrone Soup
2
Remember you will need to remember to bring an appropriate container which will carry this soup home without leaking.
Recipe 1: Vegetable Chowder – a chunky vegetable soup Ingredients Serves 2 -4. 1 onion 1 carrot 1 leek 1 potato 1 celery stick 1 x 10ml spoon oil 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped
Equipment Chopping board, knife, vegetable peeler, measuring spoons, saucepan, wooden spoon, measuring jug.
Method 1. Peel and chop the onion 2. Top and tail the carrot, then peel and dice 3. Top and tail the leek, then slice 4. Peel and cube the potato 5. Slice the celery 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. 7. Add the stock to the saucepan and bring to the boil. 8. Add the potatoes and simmer for 20 minutes. 9. Stir in the chopped coriander and serve
Top Tips use Sweet potato use seasonal veg add canned or frozen sweetcorn
3
Recipe 2:
Minestrone soup – serves Ingredients 1Xonion 1Xclove of garlic 1Xrasher of bacon 1x10ml spoon oil 1xcarrot 1xstick of celery 1xpotato 1xstock cube 800mls boiling water 1xtomato ¼ cabbage 1x 5ml spoon mixed herb 25g small pasta shapes or broken spaghetti Black pepper
4 EquipmentChopping boards, knives, garlic press, vegetable peeler, measuring spoons, saucepan, wooden spoon, measuring jug, weighing scales.
Top tips - Serve with a sprinkle of parmesan cheese. - Try different types of vegetables – use what is in season. - Add 2x15ml spoons of cannelloni beans.
Method1. Prepare the vegetables and bacon: peel and crush the garlic, and shred the cabbage; peel and chop the onion; chop the bacon, with a fresh knife on a clean chopping board. 2. Fry the onion, garlic and bacon in the oil for 2 minutes.3. Stir in the carrot, celery and potato.4. Add the stock.5. Stir in the sliced tomato and finely shredded cabbage.6. Add the mixed herbs and black pepper, bring to the boil and then simmer for 10 minutes.7. Add the pasta and allow to simmer for a further 10 minutes. Serve
4
Practical Planning Name ……………………………………………………………………………………..
Date ………………………
I am going to make …
I will use the following plan for my soup production:
Time
Activity Arrive, prepare self, get equipment out and open workbook Gather around the teacher’s table for initial briefing.
Gather around the display table for review of soups. Label and leave appropriately. Leave classroom when dismissed.
5
Pupil worksheet: PRODUCT EVALUATION – Soup making Pupil name …………………………………………………………………………………..
Date ……………………
In class I made …
(1)
1. Why did you make the recipe you selected? I made it because …
(2)
2. What did your consumers think about your soup? They said …
(3)
3. State 3 things you did to show you knew how to use the hob safely
Firstly I did… Then…
And finally
(3)
4. Are there any changes you would make to your soup?
6
(1)
How well did you score
Total ______ out of 10
7
LP author: Heidi Brodie School: St. George’s School, Harpenden, Herts Product: Pupil Task and worksheets Word document entitled: Making soups Year group: Year 7, 8 or 9 Topics: Selecting a recipe for soup making Key focus: Choosing a recipe to make and planning and evaluating it Description: Lesson objectives and two recipes to choose from ( p1,2,3) planning for making soup (p4) evaluation of product (p5)
Practical TASK: Soup Making Choose to make a Vegetable Chowder or Minestrone Soup OBJECTIVES:
To use the hob safely.(including boiling and simmering) To demonstrate the measuring of a liquid To show vegetable preparation (slicing/dicing) To show the safe use of sharp tools including opening and disposing of cans To develop and show an awareness of safe and hygienic procedures in the kitchen To demonstrate blending (optional)
When choosing the recipe, remember to consider the following: i. The likes of the consumer. ii. Costs. iii. Quantity. iv. Colour / appearance. v. Texture. vi. Food availability. vii. Lesson time available. viii Your skill / experience.
Vegetable Chowder
Minestrone Soup
2
Remember you will need to remember to bring an appropriate container which will carry this soup home without leaking.
Recipe 1: Vegetable Chowder – a chunky vegetable soup Ingredients Serves 2 -4. 1 onion 1 carrot 1 leek 1 potato 1 celery stick 1 x 10ml spoon oil 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped
Equipment Chopping board, knife, vegetable peeler, measuring spoons, saucepan, wooden spoon, measuring jug.
Method 1. Peel and chop the onion 2. Top and tail the carrot, then peel and dice 3. Top and tail the leek, then slice 4. Peel and cube the potato 5. Slice the celery 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. 7. Add the stock to the saucepan and bring to the boil. 8. Add the potatoes and simmer for 20 minutes. 9. Stir in the chopped coriander and serve
Top Tips use Sweet potato use seasonal veg add canned or frozen sweetcorn
3
Recipe 2:
Minestrone soup – serves Ingredients 1Xonion 1Xclove of garlic 1Xrasher of bacon 1x10ml spoon oil 1xcarrot 1xstick of celery 1xpotato 1xstock cube 800mls boiling water 1xtomato ¼ cabbage 1x 5ml spoon mixed herb 25g small pasta shapes or broken spaghetti Black pepper
4 EquipmentChopping boards, knives, garlic press, vegetable peeler, measuring spoons, saucepan, wooden spoon, measuring jug, weighing scales.
Top tips - Serve with a sprinkle of parmesan cheese. - Try different types of vegetables – use what is in season. - Add 2x15ml spoons of cannelloni beans.
Method1. Prepare the vegetables and bacon: peel and crush the garlic, and shred the cabbage; peel and chop the onion; chop the bacon, with a fresh knife on a clean chopping board. 2. Fry the onion, garlic and bacon in the oil for 2 minutes.3. Stir in the carrot, celery and potato.4. Add the stock.5. Stir in the sliced tomato and finely shredded cabbage.6. Add the mixed herbs and black pepper, bring to the boil and then simmer for 10 minutes.7. Add the pasta and allow to simmer for a further 10 minutes. Serve
4
Practical Planning Name ……………………………………………………………………………………..
Date ………………………
I am going to make …
I will use the following plan for my soup production:
Time
Activity Arrive, prepare self, get equipment out and open workbook Gather around the teacher’s table for initial briefing.
Gather around the display table for review of soups. Label and leave appropriately. Leave classroom when dismissed.
5
Pupil worksheet: PRODUCT EVALUATION – Soup making Pupil name …………………………………………………………………………………..
Date ……………………
In class I made …
(1)
1. Why did you make the recipe you selected? I made it because …
(2)
2. What did your consumers think about your soup? They said …
(3)
3. State 3 things you did to show you knew how to use the hob safely
Firstly I did… Then…
And finally
(3)
4. Are there any changes you would make to your soup?
6
(1)
How well did you score
Total ______ out of 10
7
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