Learning Area TLE-Cookery Grade Level 10

W2 Quarter Third Date

I. LESSON TITLE Prepare stocks, sauces, and soups

II. MOST ESSENTIAL LEARNING
Prepare soups required for menu items. TLE_HECK9-12SSS-IIIb-21
COMPETENCIES (MELCs)
III. CONTENT/CORE CONTENT 2.1 Select and assemble correct ingredients in preparing soups, including
stocks and garnishes
2.2 Prepare variety of soup recipes according to enterprise standards
2.3 Present and evaluate soup recipes in accordance with the criteria
(Reference: Technical-Vocational Livelihood Education-Cookery Module
2 Manual p. 207-219 by: Aniceta S. Kong, Anecita P. Domo, Merlyn Lee, Maila
A. Dogelio, Henry Allen M. Arcos, Ricardo Jose V. Santillan III,
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction In this lesson, you will learn the different ingredients of soup, prepare and
Panimula present variety of soup recipes.

What can you say about the pictures above?

Describe them.
Read these new concepts.
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 allow the use of trimmings and leftover
creatively.
(Modular) Learning Activity 1. Encircle the ingredients of soup found inside the
box. Do these on a one whole sheet of paper.

G S W L O F P
G A E K A L E
E H R G E Y P
F P T L A S P
G R E F I X E
N F L D J C R
B U T T E R M
(Blended/Online) Access the link below for Learning Activity 1.
https://drive.google.com/file/d/1Rto2whBgz_lxWv4cl6Ya27rYyJKx0QGo/view?
usp=sharing
B. Development Soup is classified as clear and thick soup. Clear soups are based on a clear,
Pagpapaunlad unthicken broth or stock. They may be served plain or garnished with a variety
of vegetables and meats.
Thick Soups are soups that are thickened to provide a heavier consistency.
Thick soup is a cream soup based on béchamel sauce and is finished with a
heavy cream.
(Modular) Activity 2: On a one whole sheet of paper classify the following as to
clear or thick soup. Write A-for clear soup and B-for thick soup.
1. tinolang manok 4. molo soup
2. drop egg soup 5. seafood chowder
3. mushroom cream soup
(Blended/Online) Access the link below for Activity 2.
https://drive.google.com/file/d/1aq529mZN4zh6w_wUMdKVWp4GhAJZYMh/vi
ew?usp=sharing
 Suggested
IV. LEARNING PHASES Timeframe
Learning Activities
C. Engagement (Modular) Activity 1. Below are the ingredients and procedures used in
Pakikipagpalihan preparing cream of potato soup and consommé a la madrilene. Using the
Venn Diagram, write the differences and similarities of the two on a one whole
sheet of paper.
Cream of Potato Soup
Ingredients:
- ½ cup bacon, 3/4 kg potatoes, 3 cups water, 2 bulbs onions, chopped, 1
whole chicken bouillon cube, 2 cups hot water, ¼ cups butter, ¼ tsp. pepper,
2 tbsp. gold medal all-purpose flour, ½ tsp salt, 1 ½ c all-purpose cream
Procedure:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes,
place in a saucepot and add water and chopped onions. Bring to a boil and
cook until potatoes are tender. Remove potatoes and sear the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato
chicken broth and stir until dissolved. Add the hot water. Place cooked
potatoes in blender in 2 batches, adding ¾ cup of the potato- chicken broth
with each batch. Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt, and pepper. Add all-purpose
cream at once. Stir while cooking until slightly thickened and bubbly. Cook for
1 minute more. Stir until heated through. If necessary, stir in additional milk to
make desired consistency. Serve with sprinkled bacon bits.

Consommé A la Madrilene
Ingredients:
-1 kg lean beef, cut into 3 portion, ½ kg bone marrow, 3 ½ liter cold water, 3
large carrots, cut up, 2 cloves onions,2 stalks celery w/leaves, 3 leeks sliced, 1 ½
tbsp. wash salt, 6 peppercorns, 2 spring parsley, 1 pinch basil, 1 clove garlic, 1
pc bay leaf, 3 large egg whites, 3 crushed egg shells, 2 cup tomato puree, 2
tbsp. finely chopped onions, ½ tsp dried basil
PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer
for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 –
5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels. Remove the remaining particles and reserve the meat
for another purpose.
4. To clarify the consommé, return it to the heat and add beaten egg whites
and eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness cheesecloth.
6. Pour 6 cups of consommé into a saucepan and reserve the remainder for
another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove
from the heat and strain through cheesecloth.
8. Serve hot.
Venn Diagram

(Blended/Online) Access the link below for Activity 1.

https://drive.google.com/file/d/1Kobw45ruXK7MqRP93ey8GS53x8xsEXL/view?u
sp=sharing
At this point you are directed to read the discussions on pages of your activity
sheets for you to understand the following topics.
1. Classifications of soups
2. Ingredients and thickening agent of soup
3. Basic principles of preparing soup
After reading the discussions of the topics, you will do the following learning
tasks:
 Suggested
IV. LEARNING PHASES Timeframe
Learning Activities
(Modular) Learning Task 1: Identify the following statements.
_______________ 1. Soups that are thickened using flour, cornstarch, cream,
vegetables, and other ingredients.
_______________ 2. A liquid dish, typically made by boiling meat, fish or
vegetables in stock or water.
_______________ 3. It is a rich, flavorful stock or broth that has been clarified to
make it perfectly clear and transparent.
_______________ 4. A rich typically containing fish, clams, or corn with potatoes
and onions.
_______________ 5. Soups with no thickening agent in them.
(Blended/Online) Access the link below for Learning Task 1.
https://drive.google.com/file/d/1Kobw45ruXK7MqRP93ey8GS53x8xsEXL/view?u
sp=sharing
D. Assimilation (Modular) Activity 1. On a short bond paper, create your own soup recipe.
Paglalapat One (1) recipe for thick soup and one(1) for clear soup. Your output will be
graded using the rubric.
Element 3 2 1
Content Recipe includes the 2 out of 3 criteria None of the
title of the recipe, list required for the criteria required
of ingredients, and recipe are for the recipe are
a written direction present present
Ingredients All measurements Ingredients are Ingredients are
and ingredients are all listed but listed but
given measurements measurements
not all given are not given
Step-by- Specifies all Specifies most Specifies few
step directions and directions and directions and
directions process. process process
Text Easy to read Most text is easy Font too small to
to read read easily
Presentation Shows creativity Some creativity Lacks creativity
is displayed
(Blended/Online) Access the link below for Activity 1.
https://drive.google.com/file/d/1lVRruIoTWU4F4YHduvnBf2s7pBBNTXRS/view?us
p=sharing
(Modular) Activity 2. On a short bond paper, draw your own plating for a soup
dish. Label each food included on your plating. Your output will be graded
using the rubric below.
Element Excellent (3) Good (2) Satisfactory (1)
Following All instructions were Followed most of Followed some of
instructions followed the instructions the instructions
Color Color is Some color Lack of color
complimentary and variety but variety
eye appealing needs
improvement
Creativity Use own concepts Use some Did not use own
and imagination creativity concepts and
imaginations
Effort Took time and worked Put a small work Rushed through
hard on the project into the project and did not work
hard
Presentation Presentation is Presentation is Presentation
attractively displayed acceptable needs
improvement

(Blended/Online) Access the link below for Activity 2.

https://drive.google.com/file/d/1lVRruIoTWU4F4YHduvnBf2s7pBBNTXRS/view?us
p=sharing
 Suggested
IV. LEARNING PHASES Timeframe
Learning Activities
(Modular) Activity 3. Make a video or a step-by-step documentation of
yourself while cooking one of the soup recipes you have created in Activity 1.
Apply the plating you have created in Activity 2 for the presentation. Your
output will be graded using the rubric below.
Element Excellent (3) Good (2) Satisfactory (1)
Plating Use own concepts Use some Did not use own
and imagination. creativity. concepts and
Color is Uses color variety imaginations.
complimentary and but needs Lack color variety
eye appealing improvement
Following All instructions were Followed most of Followed some of
instructions followed the instructions the instructions
Preparation Ingredients and Some of the Few ingredients
equipment are all set- ingredients and and equipment
up before starting equipment are are set up before
ready before starting
starting
Process Measures ingredients Measures Measures
accurately and shows ingredients ingredients
3 or 4 cooking accurately and accurately and
techniques shows 2 or 3 shows 1 or 2
cooking cooking
techniques techniques
Over-all Clear audio and Clear video but Blurry video and
presentation video audio is too audio is too
loud/too soft loud/too soft
(Blended/Online) Access the link below for Activity 3.
https://drive.google.com/file/d/1lVRruIoTWU4F4YHduvnBf2s7pBBNTXRS/view?us
p=sharing
V. ASSESSMENT (Modular) Learning Task 1: Arrange the scrambled word/s to identify the
statement.
1. RTBHO=_________________. A savory liquid made of water in which bones,
meat, or vegetables have been simmered.
2. URSPEE=________________. Vegetable soup thickened with starch.
3. EHSUKIRO=_____________. A Japanese azuki bean soup.
4. ISQUESB=_______________. Thickened soups made from shellfish.
5. POSU LEBVEGAT=________________. A clear seasoned stock or broth with the
addition of one or more vegetable, meat or poultry.
(Blended/Online) Access the link below for Learning Task 1.
https://drive.google.com/file/d/1G63fOCeVygYMfZauAP8LGTgycxO9ViXu/vie
w?usp=sharing
(Modular) Learning Task 2: Pick at least three (3) principles in preparing soup
and explain each principle.
(Blended/Online) Access the link below for Learning Task 2.
https://drive.google.com/file/d/1G63fOCeVygYMfZauAP8LGTgycxO9ViXu/vie
w?usp=sharing
VI. REFLECTION (Modular) Write your personal insights about the lesson using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.
(Blended/Online) Access the link below for the reflection.
https://drive.google.com/file/d/12KXkj2lBkasCqokPELAMNETMnqkXFd8a/view?
usp=sharing
Prepared by: Mary Joy P. Peñaloza Checked by: Zoilo V. Handayan
Jennifer G. Coronel
TLE-HE-CO10-w2