Westside High School Lesson Plan
Teacher Name:
Course:
Reginald Martin
Practicum I-Culinary Arts
Unit Name and #:
Dates:
Soup Production
January 12-16, 2015
Wednesday /Thursday
Tuesday
Monday
Daily Objective: Student will be able to describe different types of Soup
Learning Activities:
 View Chapter 9 PowerPoint (Gisslen)
 Knife Skills (Carrot-Batonnet, Julienne, Small Dice, Brunoise, Paysanne)
 Knife Skills (Garlic-Minced)
 Review Clear Soup Recipe
Assessment Methods:
 Student Q&A
Checks for Understanding:
Materials: Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW: Rouxbe Online Bread Assignment
Objective: Students will describe difference between hot and cold soups
Learning Activities:
 View Chapter 9 PowerPoint (Gisslen)
 Review and Mise Out Chicken Noodle Soup
 Review and Mise Out Carrot Soup (Cream Soup)
Assessment Methods:
Checks for Understanding:
Materials: : Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW: Rouxbe Online Soup Assignment
Objective: Students will demonstrate how to make Roux
Learning Activities:
 Prepare White Stock and Brown Stock
 Prepare White, Blond and Brown Roux
Assessment Methods:
Checks for Understanding:
Materials: : Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW:
Objective: Describe Process for Clarifying Soup
Learning Activities:
 Review Weekly Concepts
 Take Written Quiz
 Chef Demo
Friday
Assessment Methods:
Checks for Understanding:
Materials: : Gisslen Text Book, Paper, Pencil, Uniform
Follow Up/HW:
Culinary Applications:
Soups
Length of Class:
Class Duration:
1-2 sessions
90 minutes each
Lecture:
Instructor Demo:
Optional Student Activity:
Optional Quiz:
60 minutes
20 minutes
90 minutes
10 minutes
Student Objectives:
• Describe the difference between clear soups, cream soups and purées
• Describe the menu uses of hot and cold soups
• Describe the preparation of selected cold soups
• Describe selected thickening agents
• Describe the method for producing a clarified broth
• Individually produce blonde, brown and dark brown roux
• Team-produce two instructor-selected soups
TEKS Alignment:
Culinary Arts:
(1)(E); (6)(E),(F),(G),(H),(J),(K); (8)(A),(B); (9)(C); (11)(E)
Practicum in Culinary Arts:
(2)(G); (10)(E),(F),(G),(H),(J),(K)
Restaurant Management:
(1)(D),(E);(7)(A),(B)
Foodservice Prep
Texas Restaurant Association
Education Foundation
Culinary Applications:
Soups
Lecture and Lab Guide
I. Classification of soups
See: Foundations of Restaurant Management & Culinary Arts, Level I, pp. 393-400
A. Thin soups
See: Professional Cooking, 7th Edition, pp. 224-237
1. Broth and bouillon
2. Consommé
3. Clear vegetable
4. Clarification
B. Thick soups
See: Professional Cooking, 7th Edition, pp. 238-256
1. Thickening agents and techniques See: Professional Cooking, 7th Edition, pp. 172-175
a. Roux
Instructor Demonstration: Dark brown roux
See: Professional Cooking, 7th Edition, pp. 176-177
b. Beurre maine
c. Liaison
d. Cornstarch
e. Arrowroot
f. “White wash”
g. Other vegetable starches
h. How starches work
i. Emulsification
j. Reduction
C. Hearty soups
1. Gumbo
2. Chili
3. Vegetable
D. Cream soups and chowders See: Professional Cooking, 7th Edition, pp. 238-239
E. Purées
See: Professional Cooking, 7th Edition, pp. 257-272
F. Specialty soups
1. Ethnic and regional
2. Cold soups
a. Cucumber
b. Gazpacho
c. Consommé
d. Potato
e. Borscht
f. Fruit
G. Finishing soups
See: Professional Cooking, 7th Edition, pp. 225-226
1. Garnishing and enrichment
2. Using base to replace or enhance stock
3. Cooling, storing and reheating procedures
Foodservice Prep
Texas Restaurant Association
Education Foundation
Optional Student Activities: Team preparation of two instructor-selected soups utilizing the ingredients from Culinary lesson:
Stock Production. Individual preparation of roux, from blonde to dark brown.
A. Work station setup
1. Sanitizing
2. Mise en place
3. Equipment selection
4. Stock production
5. Straining and reduction
6. Chilling and storing
Reading Assignment: Professional Cooking, 7th Edition, Wayne Gisslen, Chapter 9.
Foundations of Restaurant Management & Culinary Arts, Level I, pp. 393-400
Resources: On Cooking: A Textbook of Culinary Fundamentals, Labensky and Hause, Chapter 11.