Soupe Mast

Sample Components

 

 

1a.  Obtain previously prepared ingredients.

Given the package of ingredients, learner will assemble ingredients in the stated order.

 

Information Presentation:

 

INFORMATION:  Obtaining all pre-measured fresh ingredients delivered on time is critical to a good tasting Soupe.  Arrange all ingredients in the order they will be used.

 

EXAMPLE:  Instructor will demonstrate the arranging of pre-measured fresh ingredients

 

Learner Activity:

 

PRACTICE ITEMS:  Learner will arrange all pre-measured ingredients in the order they will be used.

 

FEEDBACK:  Instructor will check that all pre-measured ingredients are arranged in the order they will be used and that the ingredients seem fresh.

 

 

5b .Let Soupe stand in refrigerator for 2-3 hours.

Given the bowl of blended ingredients and a refrigerator, learner will let Soupe stand in refrigerator for 2-3 hour.

 

Information Presentation:

 

INFORMATION:  It is important that the Soupe stand in the refrigerator in order to chill.

 

EXAMPLE:  Instructor will place the bowl of blended Spoupe ingredients in the refrigerator for 2-3 hours so that it is chilled to the touch.

 

Learner Activity:

 

PRACTICE ITEMS:  Learner will place the bowl of blended Spoupe ingredients in the refrigerator for 2-3 hours so that it is chilled to the touch.

 

FEEDBACK:  Instructor will check that the Spoupe seems chilled by touching the container before it is removed from the refrigerator.

 

 

7.  Serve 4-5 servings of Soupe in desert bowls.

Given the large mixed bowl of blended ingredients and 4-5 serving bowls, learner will pour mixed ingredients equally into the bowls.

 

Information Presentation:

 

INFORMATION:  It is important that 4-5 servings of the Soupe be provided in the desert bowls.

 

EXAMPLE:  Instructor will demonstrate by pouring the blended ingredients from the large bowl into 4-5 desert bowls.

 

Learner Activity:

 

PRACTICE ITEMS:  Learner will pour the mixed ingredients from the large bowl into 4-5 desert bowls.

 

FEEDBACK:  Instructor will check that all of the mixed ingredients are served in 4-5 desert bowls without any noticeable spillage.