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 kinds of soups;

B. Classify and enumerate various ingredients in making soup (provide psychomotor domain)

C. Reflect on the importance of soup in a meal. (how will they be able to reflect on it? THROUGH
WHAT?

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, enumerating, and giving importance

Strategies: group activity, discussion, and slide show

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 Last meeting, we discussed about the guidelines for
discussed? 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;

Thank you.

Motivation

For our activity, I have here different jumbled letters. All

you have to do is to arrange them.
1. Soup
1. PSUO 2. Dessert soup
2. TRESSED POUS 3. Cold soup
3. LDCO PSUO 4. Cream soup
4. MEARC POUS 5. Broth
5. BTHRO

There are example of vegetable soup, I have here list of

ingredients in preparing soup. All you need to do is give
me the portion or amount of ingredients we can use in
that vegetable soup.

_____can diced tomatoes 1 (14.5 ounce) can diced tomatoes

_____ can chicken broth 1 (14 ounce) can chicken broth

_____ can tomato-vegetable juice cocktail 1 (11.5 ounce) can tomato-vegetable juice cocktail

_____carrots, sliced 2 carrots, sliced

_____stalks celery, diced 2 stalks celery, diced

_____ large potato, diced 1 large potato, diced

____ cup chopped fresh green beans 1 cup chopped fresh green beans

_____cup fresh corn kernels 1 cup fresh corn kernels

____- cup water 1 cup water

____salt and pepper to taste salt and pepper to taste

____pinch Creole seasoning, or more to taste 1 pinch Creole seasoning, or more to taste

Very good.

ACTIVITY

Before we start with our proper discussion let us watch

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

(Present video)

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

(Present video)

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

group activity based from the video presentation. I will
group you into 2 groups. Count off and you can now (Count themselves and proceed to their groupmates)
proceed to your group mates.

Are you done?

Yes

In presentation, it talks about the two classification of

soups. Each group will discuss the two classification of
soups in front. I will give you 15 mins to prepare your
reports.

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 example 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.

 Consommé - rich, flavorful stock or

broth that has been clarified to make it
perfectly clear and transparent.

Very good group 1. Let us come to our next group.

 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. 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
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)
Very good, those are different ingredients we can use 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
What is the difference between clear soup and thick Soups can be clear or thick. Clear soups contain no
soup? thickening agents, whereas thick soups contain starch
or other thickening agents such as flours, rice, lentils,
grains etc. to make it thicker.

How would you make soup flavorful? There are many ways we make our soup more flavorful.
We can add herbs and spices, it will add aroma and
flavor to our soup. We can also add acid ingredients
such as lemon juice, vinegar, white wine, and tomato
puree. We remove so much fats to our soup, Fats
usually makes everything taste better but too much fat
(please connect your lesson WITHIN and ACROSS makes it taste greasy and bland.
CURRICULUM. You can cite other subjects atleast 2-3 to
which there is a connection with your lesson. Ex.
MATHEMATICS – preparing soups follow ratio and
proportion with other ingredients to make it palatable.)

(please also connect this lesson on the daily life of the

students so they may know how important is this)

(provide additional questions/ situational questions that

one may meet when preparing soups, this may give
them chance to think. Provide HOTS questions)

Very good.

APPLICATION
Direction: Fill out the cross-word puzzle with the correct
terms using the given clues.

(find connections for your items 5 & 7 as much as

possible. Also, if this crossword puzzle answers your
Objective A, please have this in the evaluation.

Provide what is in your PSYCHOMOTOR DOMAIN in this

Application)

Down

1. Are thickened soups made from

shellfish.
2. Soup thickened with egg, butter and
cream.
3. Are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes
4. Are based on stocks added with other
ingredients for variety of flavor, consistency,
appearance and aroma
5. It is made by combining lean chopped
meat, egg whites, mirepoix, herbs and spices
and an acidic ingredient like tomatoes, wine, or
lemon juice.

Across
Just provide the questions or characteristics for every
6. Vegetable soup thickened with starch number. Please remove the answers in there. State it
7. A Filipino soup made from coconut below.
milk, milk, fruit, and tapioca pearl served hot
or cold.
8. A Japanese asuki bean soup
9. Rich, flavorful stock or broth that has
been clarified to make it perfectly clear and
transparent.
10. Simple clear soup without solid
ingredients 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,
GENERALIZATION too! Most soups are loaded with disease- fighting
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
exapmle 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