A Detailed Lesson Plan in

Technology and Livelihood Education – Home Economics

Cookery 10

I. OBJECTIVES

At the end of the lesson, 85% of the students are expected to;

A. Identify the different classifications of soups;

B. Label various ingredients in making soup; and

C. Reflect on the importance of preparing soup in a meal

II. SUBJECT MATTER

Topic: Prepare Soups Required for Menu Items

Reference: Technical Vocational Livelihood – Cookery 10 pages 207

Materials: PowerPoint presentation, Pictures, videos

Skill: Identifying, labeling, and giving importance

Strategies: Group activity, Discussion, and Activity

Value integration: cooperation, and participation

III. PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

PREPARATORY ACTIVITY

Greetings

Good morning everybody. Good morning sir.

Prayer

Let us all stand for our prayer, Neca please lead the
prayer?

Yes, sir. Classmates, are you now ready to pray?

Yes, we are ready. In the name….

Thank you.

Checking of attendance

Class secretary please check the attendance if there is

absent.
We are all present, Sir.

Very good! I hope every day you will be here as you

are here today.

Review/recall

Before we start with our new lesson, let’s take a short

recap of what we discussed last meeting.

Can anyone give me his/her taught about what we

have discussed?

Last meeting, we discussed about the guidelines for

preparing stocks and different kinds of spices and
seasonings

Yes, very good, can you give me some of the

guidelines we should follow in preparing stocks?

 Follow the correct procedures for cooking

and storing stock and make sure that any
stock you use is flavorful and wholesome.
 Follow the cooking time for stock the
following are approximate cooking time for
different stocks the time varies based on
numerous factors such as ingredients quality,
volume and cooking temperature: white beef
stock-8 to 10 hours white and brown veal
 game stock-6 to 8 hours white poultry and
game bird stocks-3 to 4 hours fish stock-45
minutes to 1 hour vegetable stock-45 minutes
to 1 hour, depending on the specific
Ingredients and the size of vegetables out.
 The stock ingredients are bolled starting with
cold water. This promotes the extraction of
protein which may be sealed in by hot water.

Very good you have reviewed from our previous

lesson

LESSON PROPER

Presentation of the lesson

For today’s new lesson, you are expected to know the

different classifications of soups and ingredients in
preparing soup. Can anyone read our objective for At the end of the lesson, 85% of the students are
today? expected to;

A. Identify the different classifications of soups;

B. Label various ingredients in making soup; and

C. Reflect on the importance of preparing soup in a

meal

Thank you.

Motivation

For our activity, I have here different jumbled letters.

All you have to do is to arrange them.

1. PSUO 1. Soup
2. TRESSED POUS 2. Dessert soup
3. LDCO PSUO 3. Cold soup
4. MEARC POUS 4. Cream soup
5. BTHRO 5. Broth

There are examples of vegetable soup, I have here a

list of ingredients for preparing soup. All you need to
do is to guess and give me the portion or amount of
ingredients we can use in that vegetable soup.
___Tbsp oil

___onion

____carrots,

___ kūmaras 2 Tbsp oil

____ potatoes 1 onion

___stalks celery, including leaves, 2 carrots,

____ cups peeled and chopped pumpkin 2 kūmaras

____ cups vegetable stock 2 potatoes

freshly ground black pepper 3 stalks celery, including leaves,

1-2 cups peeled and chopped pumpkin

6 cups vegetable stock

freshly ground black pepper

Very good everyone, let see if your answers are

correct.

(answer the motivation)

ACTIVITY

Before we start with our proper discussion let us

watch a video presentation. Kindly listen and take
note of the important things. We will need that for our
group activity later.

(Present video)

Did you listen and take notes? Or I will play again?

(Present video) can you play again.

Okay, that is enough. As I said a while ago we will have

a group activity based on the video presentation. I will
group you into 2 groups. Count off and you can now
proceed to your group mates.

(Count themselves and proceed to their groupmates)

Are you done?

In the presentation, it talks about the two

classifications of soups. Each group will discuss the
two classifications of soups in front. I will give you 15
mins to prepare your presentations. Yes

Group 1- Clear soups

Group 2 – Thick soups

ANALYSIS

We will start from what is soup.

Soups are based on stocks added with other

ingredients for variety of flavor, consistency,
appearance and aroma

A well-prepared soup always makes a memorable

impression. Soups offer a full array of flavoring
ingredients and garnishing opportunities. Soups also
allow the use of trimmings and leftover creatively.

There are two major classification of soups; clear

soups and thick soups.

Are you ready to prepare your report? You may now

present group 1.

Good morning, we are here to present the one of the

classifications of soup, the clear soup.
 Clear Soups

 They are soups based on a clear, unthicken

broth or stock. They may be served plain or
garnished with a variety of vegetables and
meats. They are very similar to stocks, except
that broths are based on meats rather than
bones so they are richer and have a more
defined flavor.
 Broths can be used as a liquid in preparing
soups. A good quality broth should be clear,
aromatic and rich-tasting with a very evident
flavor of the major ingredient.
 One strong and clear broth or stock is a
consommé. It is made by combining lean
chopped meat, egg whites, mirepoix, herbs
and spices and an acidic ingredient like
tomatoes, wine, or lemon juice. The
combination is called "clarification" since the
particles that make the broth appear cloudy
are trapped as it cooks. A good quality
consommé is crystal- clear, has a good body,
amber to brown in color, and completely fat-
free.

Here are examples clear soup.

 Broth and bouillon simple clear soup without

solid ingredients. Broth and bouillon are
similar to stock in technique and in cooking
time. The major distinction between broth
and stock is that broths can be served as is,
whereas stocks are used in production of
other dishes.

 Vegetable soup-clear seasoned stock or broth

with the addition of one or more vegetable,
meat, or poultry.
Very good group 1. Let us come to our next group.
 Consommé - rich, flavorful stock or broth that
has been clarified to make it perfectly clear
and transparent.
 Good morning, we are here to present the second
classification of soup; thick soup.

 Thick Soups are soups that are thickened to

provide a heavier consistency. Thick soup is a
cream soup based on bechamel sauce and is
finished with a heavy cream. A béchamel
sauce is milk thickened with roux. But some
thick soups are veloute sauce-based, stock
thickened with roux. A veloute sauce base is
usually finished with a liaison of heavy cream
egg yolk. A thick soup should have a velvety
smooth texture and the thickness of heavy
cream. It is always essential to strain out the
solids and at times to puree and put back in
the soup. Cream soups may be served hot or
cold.
 A kind of cream soup based on crustaceans
like shrimps and lobsters is bisque. It is made
by simmering a crustacean in a stock or a fish
fumet.
 Another thick vegetable soup is the chowder
made with broth, milk or water as base, then
thickened with roux. Cold, thick soups such as
vichyssoise are simply cream soups served
cold. Others like gazpacho or a chilled
cantaloupe soup are based on a puree of
cooked or raw ingredients brought to the
correct consistency by adding fruits or
vegetable juice as a liquid.

Here are the some of the examples of thick

soup

Cream soups are soups thickened with roux,

beurre Manie, liaison or other thickening
agents, plus milk, or cream,
 Purees-vegetable soup thickened with starch
 Bisques-are thickened soups made from
shellfish.
 Chowders are hearty soups made from fish,
shellfish or vegetables usually contain milk
and potatoes.
  Veloutés - soup thickened with egg, butter
and cream.

Very good everyone, there are two classification of

soups: clear soup and thick soup. The main difference
between the two is that Clear soups contain no
thickening agent, whereas thick soups contain starch
or other thickening agents. Aside from these two
classifications of soups there are also other types of
soups:

a. Dessert soup

A. Ginataan a Filipino soup made from coconut milk,

milk, fruit, and tapioca pearl served hot or cold.

B. Osheriku - a Japanese asuki bean soup

C. Tonge sui- a Chinese soup

b. Fruit Soup can be served hot or cold depending on

the recipe where dried fruits are used like raisins and
prunes.

D. Fruit soup may include milk, sweet or savory

dumplings, spices or alcoholic beverages like brandy
and champagne.

c. Cold soup is variations on the traditional soup

wherein the temperature when served is kept at or
below temperature.

d. Asian soup is a traditional soup which is typical

broth, clear soup, or starch thickened soup.

In preparing dishes there are different ingredients we

can use. In soups we also have, can anyone give me or
enumerate different ingredients we can use in Ingredients of soup
preparing soups?
Meat, Salt, Pepper, Vegetables, Garlic
 Water, Cornstarch, Seasonings

Very good, those are different ingredients we can use Butter, Cream , Garnishes
in preparing soups. Different soups have specific
ingredients to make the consistency and the taste we
want.

Here are the ingredients in preparing soups:

Ingredients of soup

Meat (chicken, beef, pork, lamb, fish)

Salt

Pepper

Vegetables (carrots celery, leak)

Onion

Garlic Water

Eggs

Cornstarch

Seasoning (MSG, convenience products)

Butter

Cream

Garnishes (slices of lemon, egg, shredded

vegetables,pimiento strips)

ABSTRACTION

Preparing dishes need to have a exact amount of

ingredients to make it more delicious and healthy,
how you can make sure that the amount of
ingredients will be exact?
Preparing soups or any dish have a ratio or portion of
 ingredients we can use. Using different measuring
tools and equipment we can measure the amount of
ingredients we can need. Substitution or converting
amount of ingredients will be helpful.
Preparing soups need to have skill when it comes to
the kitchen. What will you do to enhance it?

Skills in the kitchen can be acquire through experience

or by practicing. Practicing certain dishes or preparing
Can you now create your own soup in your home? soups can enhance our skills in the kitchen.
How will you do to make soup more delicious,
flavorful and healthy?

There are soups that can easily to prepare and serve

even we are at home. For me I can now make my own
Very good. soup. There are many ways we make our soup more
flavorful. We can add herbs and spices, it will add
APPLICATION aroma and flavor to our soup. We can also add acid
ingredients such as lemon juice, vinegar, white wine,
Direction: Fill out the cross-word puzzle with the and tomato puree.
correct terms using the given clues.

Down

1. Are hearty soups made from fish, shellfish or

vegetables usually contain milk and potatoes

2. Soup thickened with egg, butter and cream.

3. A Filipino soup made from coconut milk, milk, fruit

and tapioca pearl served hot or cold.

4. A Japanese asuki bean soup

5. A thickened soups made from shellfish.

Across

6. Are based on stocks added with other ingredients

for variety of flavor, consistency, appearance and
aroma

7. It is made by combining lean chopped meat, egg

whites, mirepoix, herbs and spices and an acidic
ingredient like tomatoes, wine, or lemon juice.

8. Rich, flavorful stock or broth that has been clarified

to make it perfectly clear and transparent.

9. Vegetable soup thickened with starch

10. Simple clear soup without solid ingredie

GENERALIZATION

What is the importance of preparing soups?

Since soups are mostly liquid, they're a great way to

stay. hydrated and full. They give your immune system
a boost. Soups can help you stave off cold and flu, and
they're a great antidote for times when you are sick,
too! Most soups are loaded with disease- fighting
Why it is important to eat soup? Give us some of the nutrients.
its health benefits?

Soups helps preserve the nutritional value in the broth

even after cooking, making it high in vitamins,
minerals and proteins. Full with healthy fibers: Some
soups, high in fiber such as vegetable soup and
legumes, help keep your digestive system healthy and
prevent bloating and constipation.
EVALUATION:

Read the following questions carefully and choose the letter that best describe the answer. Write your
answer in a separate sheet of paper.

1. These are based on stocks added with other ingredients for variety of flavor, consistency, appearance and
aroma.

A. Chowders c. veloutes

B. Bisques d. soups

2. These are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes.

A. Soups c. ginataan

B. Purees d. Chowders

3. These are thickened soups made from shellfish.

A. Osheriku c. cold soup

B. Asian soup d. Bisques

4. Soup thickened with egg, butter and cream.

A. Soups c. purees

B. Veloutes d. ginataan

5. Vegetable soup thickened with starch

A. Ginataan c. purees

B. Fruit soup d. osheriku

6. A Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold.
A. Cold soup c. asian soup

B. Ginataan d. chowders

7. It can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes.

A. Fruit soup c. bisques

B. Osheriku d. veloutes

8. It is a variations on the traditional soup wherein the temperature when served is kept at or below temperature.

A. Cold soup c. soups

B. Asian soup d. chowders

9. A Japanese asuki bean soup

A. Osheriku c. veloutes

B. Purees d. bisques

10. Traditional soup which is typical broth, clear soup, or starch thickened soup.

A. Asian soup c. purees

B. Soup d. cold soup

ASSIGNMENT:

In a video presentation, prepare and present on how to make a clear soup. You can choose any of
example we have discuss. The activity will be graded using these rubrics.

Prepared by:
JORGE S. ABITAN
Practice teacher

Note:

MARIA SANDA D. STA. CRUZ

TLE Teacher