IDEA - LP - WK 4 To 5 PREPARE SOUP REQUIRED FOR MENU ITEMS - September 12 16 2022

Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL
TECHNICAL-VOCATIONAL EDUCATION
LESSON EXEMPLAR - IDEA
Name Rachel S. Reforma Quarter First

Learning Area TVL-Cookery Teaching Date September 12-16, 2022
Week 4 to 5
6: 50 to 8:30
Grade Level Eleven Teaching Time 8:30 to 10:30
10:30 to 12:00
I. OBJECTIVES
 Learning Competencies/Objectives
At the end of the lesson, the learners are expected to:

a. Discuss kinds of soups
b. Apply culinary terms on soup
c. Cook variety of soup
d. Follow the criteria for evaluating soup
 Unit of Competency
Preparing Stock, Soup and Sauces
“PREPARING SOUP REQUIRED FOR MENU ITEMS”
II. CONTENT
 Classifications of soups
 Ingredients in preparing soups
 Techniques in presenting and evaluating soups
 Suggested soup recipes
 Garnishes for the presentation of soups
 Techniques in presenting and evaluating soups
 Criteria in presenting and evaluating soup recipes (e.g. right flavor, color,
temperature, service ware, and suitable garnishes and accompaniments)
 Suggested projects: Various kinds of soup
Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
REGION IV-A
III. LEARNING RESOURCES
A. References
• Online Research
 CBLM ( Grade 11 Cookery NC II)
B. List of Learning Resources for Development and Engagement Activities
 PRINT
-module
 NON PRINT
-video lesson
IV. PROCEDURES
A. INTRODUCTION
 Routinary Activities
Prayer
Attendance
Safety Reminder
 Review
Ask the student about theirs insights on their concocted Stocks
Why it is important to put the meat the first before the mirepoix?
How do you make sure that your stock is clear and scum is completely removed?
Why roasting is an essential procedure in making brown stock?
 Motivation
Present picture of common soup dishes:
Learner’s task: list down the ingredients and kind of stock utilized in the soup dish.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
B. DEVELOPMENT
- Discuss culinary terms p. 31
Soup
 Gently simmered liquid with a major flavoring component from meat, poultry, fish, shellfish
and vegetables, it should also have herbs and spices to enhance flavor and reduce use salt.
 Is a food that is made by combining ingredients such as meat and vegetables in stock or
hot/boiling water, until the flavor is extracted, forming a broth
Kinds of Soups
Clear Soups
 clear flavorful broths that are amber to brown in color.
 Similar to stock except that broth are made from meat to make it richer and flavorful
 The established french classifications of clear soups are bouillon and consommé.
Kinds of Clear and thick soup
Broth- made from Bouillon- A clear Consomme- A clear

vegetable and meat soup from beef, soup from chicken
stock chicken, or other and veal
meat
Thick soup
Purees – Vegetable soup thicken with starch
 Puree st germain:- puree of green split pea soup.

 Potage bretonne:-puree of haricot bean soup.
 Puree egyptienne:- puree of yellow split pea soup.
 Potage parmentier:-puree of potato and leek soup.
 Potage freneuse:-puree of turnip soup.
Bisques – made from pureed shellfish thickened with cream

 Bisque de crevettes:- shrimp bisque finished with cream.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
 Bisque d’ homard:- lobster bisque finished with saffron

flavoured milk, butter and cream.
Cream soup- thickened with Bechamel sauce

 Crème d’asperges:- cream of asparagus soup.
 Crème de celeris:-cream of celery soup.
 Crème de volaille:-cream of chicken soup.
 Crème de pois frais:- cream of peas soup.
Veloutes- Soup thickened with egg, butter and cream

• Veloute dame blanche :- chicken veloute garnish with chicken and
cream.
• Veloute comtesse :-asparagus veloute garnished wth
sorrel,asp tips and cream.
• Veloute borley:- fish veloute with eggyolk and cream.
• Veloute doria:- veloute of cucumber with eggyolk andcream.
Chowder –soup made from fish, clam, or vegetables like corn,

potatoes and
Spinach thickened with butter, milk and flour.
 Clam chowder :- american clams soupswith chopped onions,
pork pepper, thymeand thickened with crushed biscuits.
Thickening Agent:
 Rice
 Flour
 Grain
 Corn starch
Dessert Soup:
 Ginataan, filipino soup made from coconut milk, milk, fruits
and tapioca pearls, served hot or cold.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
 Oshiruko, a japanese azuki bean soup

 Tong sui, a collective term for chinese sweet soups.
 Chilled blueberry soup.
 Peach soup. Chocolate soup.
Fruit Soup
 Fruit soups are served hot or cold. Some like norwegian 'fruktsuppe' may be served hot and rely on
dried fruit such as raisins and prunes and so could be made in any season.
 fruit soups may include milk, sweet or savoury dumplings, spices, or alcoholic beverages like brandy
or champagne.
Cold soup
Are variations of the traditional soup wherein the temperature when served is kept or below temperature.
Cold beet soup Mexican Gapacho
Service of Soup:
Soup must be served piping hot in soup bowls,soup plates or in consomme cups with an underliner.
Dessert spoon is placed for clear soup and soup spoon is placed for thick soups.
C. ENGAGEMENT
After the discussion the learner’s will watch a short video on how consommé and bisques are
prepared along with the proper storage of soup dishes.
Learner’s task : Create a narrative essay that talks about the proper procedure in making
consommé and bisques, indicate the proper procedure of storing soups.
D. ASSIMILATION
The learner should prepare a soup based on their stock previously prepare on the task 1

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
They should provide the list of ingredients and the procedure applied in making the soup , with the
acquired knowledge about soups , they should be able to perform clear and thick soups and other type of
soup .
I. Products Good Fair Poor

(3) ( 2) (1)
1 General Appearance
a. Attractive and appealing
b. Ingredients is cooked well
c. Correct consistency based on the recipe
requirement.
2 Palatability
a. Taste is appropriate and achieve the recipe’s
requirement
3. Nutritive Value
a. Contains ingredients with nutritional value.
II. Procedure
1. Use of Resources : Perform Mise en place
a. Prepare table , utensils and ingredients
b. Properly use needed utensils
c. Used time- saving techniques or methods
d. Follow recipe correctly
2. Cleanliness and Sanitation
a. Wear PPE and observe OHS at all times
b. Wash, clean and dry used utensil, tables, counter
tops and Floors
c. Apply waste management: Reduce, Re-use, Recycle
Score: (39 points ) + 1= 40 points
Comments/ feedback
V. REFLECTION
The learners in their notebook, journal or portfolio will write their personal insights about the lesson
using prompts below.

(046) 443-9890, 487-3947, 487-1912
REGION IV-A
I understand that____________
I realized that ______________
Prepared by: Checked by:
RACHEL S. REFORMA MELCHORA C. SAGUIBO

TVE-HE Teacher Coordinator,TVE-Home Economics

(046) 443-9890, 487-3947, 487-1912

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Republic of the Philippines

Name Rachel S. Reforma Quarter First

At the end of the lesson, the learners are expected to:

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

III. LEARNING RESOURCES

B. List of Learning Resources for Development and Engagement Activities

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Kinds of Clear and thick soup

Broth- made from Bouillon- A clear Consomme- A clear

Purees – Vegetable soup thicken with starch

 Puree st germain:- puree of green split pea soup.

Bisques – made from pureed shellfish thickened with cream

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

 Bisque d’ homard:- lobster bisque finished with saffron

Cream soup- thickened with Bechamel sauce

Veloutes- Soup thickened with egg, butter and cream

Chowder –soup made from fish, clam, or vegetables like corn,

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

 Oshiruko, a japanese azuki bean soup

Cold beet soup Mexican Gapacho

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

I. Products Good Fair Poor

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

Prepared by: Checked by:

RACHEL S. REFORMA MELCHORA C. SAGUIBO

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

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