Quarter 3 – Module 2

Prepare Soup
(Week 3 & 4)
Introductory Message
For the facilitator:

This module was collaboratively designed, developed and evaluated by

the Development and Quality Assurance Teams of SDO TAPAT to assist you,
the teacher or facilitator, in helping the learners meet the standards set by
the K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.

As a facilitator, you are expected to orient the learners on how to use

this module. You also need to keep track of the learners’ progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module.

For the learner:

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let’s try before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with
it.

If you encounter any difficulty in answering the tasks in this module,

do not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone. We hope that through this material, you will experience
meaningful learning and gain deep understanding of the relevant
competencies. You can do it!

GRADE 10 COOKERY Page | 2

 Let’s Learn

This module is primarily designed to help you learn how to prepare

soup. Once you understand the basic procedures in making soups, you will
be able to make variety of nourishing meals. You may even create some
interesting new soups.

WEEK 3
Learning Outcomes 3: Prepare Soup for Required Menu Items
1.1. Classification of soup
(a) Clear soup
(b) Thick soup
(c) Other types of soup
1.2. Common ingredients in making soup
1.3. Basic principles to consider in making a soup
1.4. Qualities of cream soup

At the end of the module you will able to:

1. identify the different classifications of soup
(a) clear soup
(b) thick soup
(c) other types of soup
2. name some common ingredients used in making soup
3. recognize the basic principles to consider in making a soup
4. describe the good qualities of cream soup

WEEK 3

Let’s Try

Directions: Determine whether the statement is true or false. If false, underline

the word/s that made the statement wrong and supply the correct word.

_______1. Cut the vegetable ingredients to large sizes so that maximum flavor
will be extracted.
_______2. In making a soup, start with warm water.
_______3. Cream soup should not have a consistency that is too thick.
_______4. The scum on top of stocks contains impurities.
_______5. Cream soup should be smooth in texture.

GRADE 10 COOKERY Page | 3

_______6. Roasted for brown sauce and blanched for white stock.
_______7. A fish stock only simmers for a half hour (30 minutes).
_______8. Most protein, vitamins and minerals dissolve in cold water.
_______9. Chowder is a kind of soup made from fish, seafood, or vegetables.
______10. Boiling causes cloudiness through agitation of the ingredients.

Week Prepare Soup

3 for Required Menu Items
This module will reinforce your knowledge and skills required to
prepare various soup. Preparing a healthy meal often requires a soup,
therefore it is important that you learn how to make one.
Read and understand the content and instruction indicated in every
page of this module. Perform all the activities and let your parent or guardian
assist you if necessary. Have fun while learning.

At the end of the module you will be able to:

1. identify the different classifications of soup
(a) clear soup
(b) thick soup
(c) other types of soup
2. name some common ingredients used in making soup
3. recognize the basic principles to consider in making a soup
4. describe the good qualities of cream soup

Let’s Recall

Directions: Provide what is being asked in the columns below. Write your
answers on the space provided.

Characteristics Proper cooling Proper storing

of quality stock of stock of stock

Always cool stock before

flavor
you store it. 4.___________________

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 To cool the stock, follow
1.______________ the venting process. 5.___________________

Allow cold water to move

beneath and around the Never place hot stock in
2.______________ pot as the sink fills with a refrigerator to cool it.
water.
Remove the layer of fat
clarity before you use the
3.___________________
stock.

Let’s Explore

Why do we serve soup on rainy days? Write your answer on separate

sheet of paper and attach to the page of this module.

Let’s Elaborate

SOUP
Soup is a liquid food prepared by cooking meat, poultry, fish, legumes,
or vegetables with seasonings in water, stock, milk, or some other liquid
medium.
Food historians tell us the history of soup is probably as old as the
history of cooking. The act of combining various ingredients in a large pot to
create a nutritious, filling, easily digested, simple to make/serve food was
inevitable. This made it the perfect choice for both sedentary and travelling
cultures, rich and poor, healthy people and invalids.
Soups are frequently served at lunch and dinner. It is sometimes served
in between multiple course meals. Menus most often offer the choice of either
a cup or a bowl of soup. A simple soup will cleanse and recondition the palate.
This means that it will have a neutral flavor.
Today, there are many canned and dried soups on the market. Most
restaurants, however, prefer to make their own soups from scratch. Fresh
soups made of high-quality ingredients have the best flavor.

GRADE 10 COOKERY Page | 5

CLASSIFICATION OF SOUP

CLEAR SOUPS
Clear soups are made from a clear, unthickened stock. It may be served plain
or garnished with a variety of vegetables and meats. Common examples of
clear soups are: Broth, Vegetable soup, and Consommé.

Broth
Broth, also known as bouillon, is very similar to stock,
except that the main ingredient used for broth is meat
instead of bones, so it is richer and has 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.

Consommé
Consommé is a strong, rich, flavorful soup made by
concentrating and clarifying a stock. It is made by
combining lean chopped meat, egg whites, mirepoix, herbs,
spices and acidic ingredients like tomatoes, wine, or lemon
juice. This combination is called “clarification”. To clarify a consommé
means to remove the particles as they float to the top (since these particles
that make the broth appear cloudy are trapped as it cooks). This way the
particles do not cloud the consommé, and it remains clear. Because a
consommé must be completely clear, starting with the best broth is very
important.

Vegetable Soup
Vegetable soup is made from vegetable-based stock or
broth, with leafy vegetables and roots added as a main
ingredient. These vegetables must be cut to similar size so
it will be cooked evenly. Pasta or grains, such as rice or
barley, may be added to make the soup more hearty. Meat-
based stock or broth is also commonly used to add meaty flavor to the
soup.

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=9F841OdtL00&feature=share&fbclid=IwAR137XRp-
HHggKjPaRKP3AjPLhsbRvP_

GRADE 10 COOKERY Page | 6

THICK SOUPS
Thick soups are soups that are thickened to provide a heavier consistency.
It contains thickening agents like:  Rice
 Flour
 Grain
 Corn starch

Common examples of thick soups are: purée soup, cream soup, bisques,
chowders, and veloutés.

Purée Soup
Soups that are thickened with starch or by grinding the
soup’s main ingredient in a food processor or blender are
called purée soup. Split pea, navy bean, and butternut
squash soup are examples. These hearty soups are filling
and are sometimes served as a main course. Purées may contain milk or
cream.
Cream Soup
Cream soups are soups thickened with roux, beurremanie,
liaison or other thickening agents, plus milk, or cream. A
velvety-smooth thick soup made with cooked vegetables
that are sometimes puréed. Purée-ing soup requires the
vegetables to be cooked to a tender consistency so that they are easily
folded into the soup.

Bisques
Bisque is a kind of soup made with a concentrated stock of
shellfish, such as lobster or shrimp, plus cream, and roux.
Even the shells are added for flavor during cooking. The
shells are removed before the bisque is strained.

Chowder
Chowder is a kind of soup made from fish, seafood, or
vegetables. Chowders may be compared to stews because
they are hearty, chunky soups. It is often thickened with
roux, and typically includes potatoes as well as cream or
milk for the liquid ingredient.

For additional knowledge about the topic, Watch the video clip in:
https://www.youtube.com/watch?v=9F841OdtL00&feature=share&fbclid=IwAR137X
Rp-HHggKjPaRKP3AjPLhsbRvP_

GRADE 10 COOKERY Page | 7

OTHER TYPES OF SOUP
 Dessert Soup
Ginataan – a Filipino soup made from coconut milk, milk, fruit,
and tapioca pearl served hot or cold
Osheriku – a Japanese asuki bean soup
Tonge sui – a Chinese soup

 Fruit Soup can be served hot or cold depending on the recipe where
dried fruits are used like raisins and prunes. Fruit soup may include
milk, sweet or savory dumplings, spices or alcoholic beverages like
brandy and champagne.

 Cold Soup is variations on the traditional soup wherein the

temperature when served is kept at or below temperature.

 Asian Soup is a traditional soup which is typical broth, clear soup, or

starch thickened soup.

COMMON INGREDIENTS IN MAKING SOUP

A soup typically contains the following ingredients:
 Stock
 Meat (chicken, beef, pork, lamb, fish)
 Water
 Cream
 Eggs
 Onion
 Garlic
 Butter
 Cornstarch
 Salt
 Seasoning (MSG, convenience products)
 Vegetables (carrots, string beans, celery, tomatoes, mushrooms)
 Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)

BASIC PRINCIPLES TO CONSIDER IN MAKING A SOUP

1st Principle. Starting with Cold Water

Most protein, vitamins and minerals dissolve in cold water. Part of the flavor
comes from these components. Using hot water would lessen the flavor and
nutritive content of stock.

2nd Principle. Cut the vegetable ingredients to appropriate size

The size of cut helps the maximum flavor to be extracted.
Example 1: A fish stock only simmer for a half hour (30 minutes) so the cut

GRADE 10 COOKERY Page | 8

should be julienne (thin strips: ¼ inch thick 2-3 inches long)
Example 2: A brown stock simmers for 4-6 hours and sometimes 24 hours,
so the cut should be 1‖ cubed so that stock will have time to extract the flavor
and will not fall apart after a long cooking.

3rd Principle. Select your protein-based Beef, Chicken, Pork and Fish
All bones are washed, roasted or blanched. Roasted for brown sauce and
blanched for white stock.

4th Principle. Simmering

Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness
through agitation of the ingredients.

5th Principle. Skimming

Keep the stock clear. The scum on top of stocks contains impurities.

For additional knowledge about the topic, Watch the video clip in:
https://www.academia.edu/29846618/LM_Cookery_Grade_10

Let’s Dig In

Directions: Complete the crossword puzzle below by using the statements as

clues. Write your answer on a space provided.

GRADE 10 COOKERY Page | 9

 3
1) A flavorful soup made by
concentrating and clarifying a stock
5
2) Soup made with a concentrated
2 stock of shellfish
3) Soup often compared to stews
1 4) Soups that are thickened by
grinding the soup’s main ingredient
5) Soup closely similar to stock
4

Let’s Remember

Directions: Make a brief paragraph that will explain your answer to the
following questions below. Write your answer on a separate sheet of paper and
attach on the page of the module.

1. What is the importance of soup in culinary world?

2. What makes a soup nutritious?
3. What is the difference between thick soup and clear soup?

Let’s Apply

Directions: Create your own recipe of soup. Write your answer on a sheet of
paper and attach to this page of module. Your output will be rated using the
scoring rubric below:

2 points 3 points 4 points 5 points

INGREDIENTS Only few needed Some needed All the needed All the needed
TO PREPARE ingredients were ingredients were not ingredients were ingredients were
List of needed stated stated stated but with stated with correct
ingredients incorrect or no measurement
measurement

GRADE 10 COOKERY Page | 10

 KITCHEN TOOLS Only few needed Some needed kitchen All the needed kitchen All the needed kitchen
TO USE kitchen tools were tools were not stated tools were stated but tools were stated and
List of needed stated their names/labels are their names/labels are
kitchen tools not specific specific
PROCEDURE The procedures can The procedures are The procedures are The procedures are
TO FOLLOW be easily understood in correct order in correct order & in correct order,
step by step but not presented in but cannot be easily can be easily can be easily
procedure on how to correct order understood understood, but not understood &
cook complete complete

Let’s Evaluate

Directions: Identify the missing word/s that will make the statement accurate
and complete. Choose the letter of your answer and write it on the space
provided.

____1. All are examples of clear soup, except ________________.

A. consommé C. stock
B. broth D. vegetable soup
____2. Soups that are thickened by grinding the soup’s main ingredient in
a food processor or blender are called _________________.
A. puree C. chowder
B. consommé D. veloutés
____3. Broth is also known as ____________________.
A. stock C. bouillon
B. clear soup D. cream soup
____4. _______________ is a liquid food prepared by cooking meat, poultry,
fish, legumes, or vegetables with seasonings in water, stock, milk, or
some other liquid medium.
A. stock C. sauce
B. soup D. extract
____5. All are examples of thick soup, except _____________.
A. bisques C. chowder
B. veloutés D. broth
____6. Cut the vegetable ingredients into __________ so that maximum
flavor will be extracted
A. similar size C. small size
B. large size D. big size
____7. __________ are made from a clear, unthickened stock.

GRADE 10 COOKERY Page | 11

 A. thick soup C. chowder soup
B. clear soup D. cream soup
____8. ___________ can be used as a liquid in preparing soups.
A. oil C. bouillon
B. milk D. broth
____9. ___________is a strong, rich, flavorful soup made by concentrating
and clarifying a stock.
A. cream soup C. consommé
B. white soup D. puree
____10. ___________ are soups that are thickened to provide a heavier
consistency.
A. bisques C. chowder
B. clear soup D. thick soup

Let’s Extend

Directions: To further enrich your learning on this lesson, watch the video clip
about how to make a stock at:
https://www.youtube.com/watch?v=3TL_34FHcUo
Take note of five (5) important things you have learned. Write your answer on
space provided below.
1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

GRADE 10 COOKERY Page | 12

WEEK 4

Let’s Try

Directions: Complete the sentences below. Choose your answers from the
given choices inside the box.

 Green vegetables  Liquid  30 – 45 minutes

 Ladle  Broth-based soups  End
 Nonfat or dairy-free  Thick Soup  One kind
 Cream Soup  Cream of mushroom  Simmering

1. _________ should be added during the final 15–20 minutes of cooking

the soup.
2. Add fish closed to the ________ of the cooking process to keep it from
overcooking.
3. _________ maybe prepared in advance, cooled and refrigerated. This
facilitates removing of congealed fat from the surface.
4. A small-diced cut of potatoes, carrots, and winter squashes will require
__________ to cook.
5. The key to making a high-quality consommé is _________.
6. In making Puree soup, you can substitute butter and cream with
___________.
7. Soaked beans, lentils and black-eyed peas should be added with ______
so they will fully cook.
8. ________ a simple type of soup where a basic roux is thinned with
cream (or milk) and mushrooms.
9. Skim the top layer of fat from a hot soup with ________.
10. In making Puree soup, stick with _________ of vegetable or fruit to
ensure even cooking and a smooth puree.

Week Perform Soup

4 for Required Menu Items
This module will reinforce your knowledge and skills required to
perform various soup. Soup enhances appetite and keeps our body warm
especially during rainy seasons.

GRADE 10 COOKERY Page | 13

 Read and understand the content and instruction indicated in every
page of this module. Perform all the activities and let your parent or guardian
assist you if necessary. Have fun while learning.

WEEK 4
Learning Outcomes 4: Perform Soup for Required Menu Items
1.1. Preparation of ingredients before making soup
1.2. Perform/Demonstrate how to make:
(a) Consommé
(b) Carrot Puree
(c) Cream of Mushroom Soup

At the end of the module, you will able to:

1. Illustrate the preparation of ingredients before making soup
2. Perform/Demonstrate how to make:
(a) Consommé
(b) Carrot Puree
(c) Cream of Mushroom Soup

Let’s Recall

Directions: Fill the empty boxes with the correct answer. Use the information
provided in other boxes as clues. Write your answers on a separate sheet of
paper.

Common
Examples of Examples of
ingredients
Clear Soup Thick Soup
for making soup

Seasoning/s 2.___________________ 4.___________________

1.________________ 3.___________________ 5.___________________

stock Vegetable soup Chowder

GRADE 10 COOKERY Page | 14

 Let’s Explore

Name the common soups usually served during breakfast. Write your
answer on separate sheet of paper and attach to the page of this module.

Let’s Elaborate

PREPARATION OF INGREDIENTS BEFORE MAKING SOUP

 Meats, Poultry and Fish

 Cuts of meat that are less tender should be added early in the
cooking process
 Poultry needs to be added early enough so that it cooks
thoroughly
 Add fish closed to the end of the cooking process to keep it
from overcooking.

 Grains and Pasta

 Allow a little more time in cooking

 Beans and Legumes

 Soaked beans, lentils and black-eyed peas should be added
with the liquid so they will fully cook

 Dense or Starchy Vegetables

 A small-diced cut of potatoes, carrots, and winter squashes
will require 30–45 minutes to cook

 Green Vegetables
 These vegetables should be added during the final 15–20
minutes of cooking the soup

 Degreasing
 Broth-based soups maybe prepared in advance, cooled and
refrigerated. This facilitates removing of congealed fat from the
surface. Skim the top layer of fat from a hot soup with a ladle,
alternately.

GRADE 10 COOKERY Page | 15

  Adjusting Consistency
 Thick soups may continue to thicken during cooking and may
need additional stock or water added to adjust the consistency

PERFORM/DEMONSTRATE HOW TO MAKE:

CARROT PUREE
In making Puree soup, stick with one kind of vegetable
or fruit to ensure even cooking and a smooth puree. If
you want to use a combination of veggies, puree them
separately and mix them together. Substitute the butter
and cream with a nonfat or dairy-free alternative.
Adding some type of fat or milk helps make the puree
creamy. Vegetables that are great to puree: sweet
potatoes, carrots, beets, parsnips, and cauliflower. Vegetables to avoid
pureeing are fibrous green and starchy vegetables.

Ingredients to prepare: Kitchen utensils to use:

1/2 pc Onion  Stove
2 pcs Carrot  Blender
10 g Butter  Pan
80 g Fresh cream milk  Measuring cups/spoons
2g Sea salt  Container

900 g Vegetable Broth

(or 2 pcs of Knorr Vegetable cubes
and 900 g water)

Procedure to follow:
1 Slice the onion
2 Slice the peeled carrots
3 Put a little bit oil into pan, sautéed onion with pinch of sea salt until
it becomes sweet
4 Put butter and sliced Carrots into the pan
5 Add the vegetable cubes and water
6 Simmer for 40 minutes with medium heat
7 Make smooth in blender with 80 g fresh cream and 2 g sea salt
Watch a video demonstration on how to make Puree in:
https://www.youtube.com/watch?v=dJD8j7A0djg

GRADE 10 COOKERY Page | 16

CREAM OF MUSHROOM SOUP
Cream of mushroom soup is a simple type of soup
where a basic roux is thinned with cream or milk and
then mushrooms and/or mushroom broth are added.
Cream of mushroom soup is often used as a base
ingredient in casseroles and comfort foods. This use is
similar to that of a mushroom-flavored gravy.

Ingredients to prepare: Kitchen utensils to use:

227 g Mushrooms, sliced thinly  Stove
2 tbsp Vegetable oil / Olive oil  Whisk
1 tbsp Butter  Pan
1 pc Onion, minced  Measuring cups/spoons
4 cups Whole milk  Container
¼ cup Flour
¼ tsp Black pepper
¼ tsp Garlic powder

2 tbsp Chicken stock mix

(or 2 pcs Knorr chicken cubes)

2 slices Mozzarella or Cheddar cheese

(or 2 tbsp of Cheez whiz)

Procedure to follow:
1 In medium heat pan, put oil and butter in the pan until fully melted
2 Add mushrooms and sauté
3 Add onions and sauté
4 Cook until translucent
5 Add the whole milk, flour, black pepper, garlic powder,
and chicken cubes.
6 Wisk until no more lumps remain
7 Cook until thickened, stirring constantly
8 Add the cheese
9 Cook for an additional 2 minutes before serving
Watch a video demonstration on how to make Cream of Mushroom Soup in:
https://www.youtube.com/watch?v=vSeC1vwa7gY

CONSOMMÉ
Consommé is made by adding a mixture of ground
meats, together with mirepoix, tomatoes, and egg
whites into either bouillon or stock. The key to making
a high-quality consommé is simmering. The act of
simmering, combined with frequent stirring, brings
impurities to the surface of the liquid, which are further
drawn out due to the presence of acid from tomatoes.

GRADE 10 COOKERY Page | 17

Ingredients to prepare: Kitchen tools to use:
500 g Beef meat, ground  Stove
5 pcs Egg whites  Stock pot
1 pc Carrot, diced  Wisk
100 g Snow peas (Chicharo), cooked  Chopping board
1 pc Onion Brulee  Knife
 Skimmer/Strainer
2 ½ L Beef stock
(or 4 pcs of Knorr Beef cubes  Ladle
and 2 ½ L of hot water)  Container

(Mirepoix)
1 pc Onion, diced
1 pc Carrot, diced
1 pc Celery, diced
200 g Tomato puree

(Bouquet Garni) / (Herb Sachet)

2 pc Dried bay leaf
½ tsp Dried thyme
½ tsp Peppercorns
8 stems Parsley
2 cloves Garlic

Procedure to follow:
(Cook the diced carrots and snow peas then set aside)
(Dissolve the beef cubes in the hot water to make a beef stock,
then set aside)

1 Whip the egg whites until slightly frothy

2 In the stock pot, place the egg whites, meat, onion brulee, and
mirepoix
3 Combine the ingredients all together until it becomes a paste
4 Add the beef stock and mix
5 Add the Bouquet Garni
6 Place the pot on a moderate heat and allow the mixtures to simmer
7 Stir occasionally until the meat floats and forms a raft
8 Create a whole in the center of a raft to allow the consommé to
bubble through
9 Let the mixture simmer again for 30 minutes to 1 hour
until the desired flavor is developed
10 Strain the liquid through cheese cloth
11 Adjust the flavor of liquid using seasonings if needed
12 Garnish with carrots and chicharo before serving
Watch a video demonstration on how to make Consommé in:
https://www.youtube.com/watch?v=b6nRMqyMl1Q

GRADE 10 COOKERY Page | 18

 Let’s Dig In

Directions: Describe the characteristics of the following soup:

1. Consommé
____________________________________________________
____________________________________________________

2. Puree
_________________________________________________________
_________________________________________________________

3. Cream of mushroom
_________________________________________________________
_________________________________________________________

Let’s Remember

Directions: Make a brief paragraph that will explain your answer to the
following questions below. Write your answer on a separate sheet of paper.
1. Why must you use cold water in making soup?
2. How does the cut size of vegetable ingredients affect the extraction
of flavor when it is cooked?
3. Why do you have to skim the scum off the soup?

Let’s Apply

Directions: Choose at least one type of soup and make a video demonstration
on how to make it. You may ask the assistance of your parent or guardian if
needed.
(a) Consommé
(b) Carrot Puree
(c) Cream of Mushroom Soup

GRADE 10 COOKERY Page | 19

Your video demonstration will be graded based on the rubrics below.
Submit your videos on: ______________________________

Let’s Evaluate

Directions: Choose the missing word/s that will make the statement accurate
and complete. Write the letter of your answer on the space provided.

____1. To remove impurities, skim the top layer of fat from a hot soup
using ________.
A. spoon C. wooden spoon
B. ladle D. spatula
____2. In making Puree soup, it is best to stick with _________ of
vegetable or fruit to ensure even cooking and a smooth puree.

A. two kinds C. one kind

B. three kinds D. any kind
____3. ____________ will require 30–45 minutes to cook.
A. leafy vegetables C. starchy vegetables
B. green vegetables D. vegetables
____4. The key to making a high-quality consommé is _________.

A. boiling C. boiling

GRADE 10 COOKERY Page | 20

 B. blanching D. blanching

____5. A simple type of soup where a basic roux is thinned with cream
(or milk) and mushrooms.
A. Cream soup C. Consommé
B. Puree D. Cream of mushroom
____6. In making soup, add fish at the ________ of the cooking process to
keep it from overcooking.
A. before C. end
B. during D. start
____7. ________ may continue to thicken during cooking and may need
additional stock or water added to adjust the consistency.

A. thick soup C. chowder soup

B. clear soup D. cream soup
____8. _________ maybe prepared in advance, cooled and refrigerated.
This facilitates removing of congealed fat from the surface.

A. broth-based soup C. bouillon

B. clear soup D. broth
____9. In making puree that has more than one vegetable, you need to
puree the vegetables ________ before mixing them together.
A. separately C. simultaneously
B. at the same time D. all together
___10. Adding some type of fat or milk helps make the puree become more
_______.
A. creamy C. clear in appearance
B. watery D. thick

Let’s Extend

Directions: To further enrich your learning on this lesson, watch the video clip
about how to make a stock at:
https://www.youtube.com/watch?v=wHxV8TwVtS4
Take note of five (5) important things you have learned. Write your answer on
space provided below.
1. _______________________________________________________________
2. _______________________________________________________________

GRADE 10 COOKERY Page | 21

 3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

References

Books and Printed Materials

 Technology and Livelihood Education: Cookery : Volume II By- Aida H.
Rondilla, Emma S. Avendaῆo and Elsa P. Roque 2016
 RBS Technology, Livelihood Education and Life Skills Series Home
Economics Technology IV by Dr. Jesse D. Dagoon and other sisters First
Edition 2005
 Technical Vocational Livelihood Education-Cookery module II, Manual
First Edition 2016

Electronic Resources
 https://www.google.com/search?q=rubric+for+making+a+recipe&sa=
X&tbm=isch&source=iu&ictx=1&fir=22mgkZtVFMb1aM%252Co6mv
 https://www.youtube.com/watch?v=9F841OdtL00&feature=share&fb
clid=IwAR137XRp-HHggKjPaRKP3AjPLhsbRvP_
 https://www.academia.edu/29846618/LM_Cookery_Grade_10
 https://wps.prenhall.com/chet_nra_foundations_1/154/39652/1015
1124.cw/index.html
 https://www.youtube.com/watch?v=3TL_34FHcUo
 https://www.youtube.com/watch?v=b6nRMqyMl1Q
 https://www.youtube.com/watch?v=_6r_fdS2-4k
 https://www.youtube.com/watch?v=dJD8j7A0djg
 https://www.youtube.com/watch?v=vSeC1vwa7gY
 https://www.youtube.com/watch?v=wHxV8TwVtS4

GRADE 10 COOKERY Page | 22

 Development Team of the Module

Writer: MRS. ANTHONET Q. MOSLARES, Master Teacher I

Content Editor: DR. SHARON T. NICOLAS, Head Teacher III
MR. FERNANDO Z. TABIA, Head Teacher IV
Language Editor: MRS. ROXANNE D. ROMERO
Reviewer: DR. ANGELA K. ALAMAN, Head Teacher VI
DR. RONALDO J. LASIN, Master Teacher I
Illustrators: MS. ATHENA MAE B. ABAD
MRS. MARY ANNE M. SARAGOZA

Layout Artist: MS. ATHENA MAE B. ABAD

HYBRID TEAM VALIDATORS:

JHS Team Leader Facilitator: DR. MELEDA H. POLITA, SDS (Ret.)
School Head In-Charge: DR. REA M. CRUZ, Principal IV
Content Validator/Editor: MR. SANTIAGO ALVIS, Principal II
Management Team: DR. MARGARITO B. MATERUM, SDS
DR. GEORGE P. TIZON, SGOD Chief
DR. ELLERY G. QUINTIA, CID Chief
MRS. VIRGINA L. EBOÑA, EPS-EPP/TLE
DR. DAISY L. MATAAC, EPS-LRMS/ALS

For inquiries, please write or call:

Schools Division of Taguig city and Pateros Upper Bicutan Taguig City
Telefax: 8384251
Email Address: sdo.tapat@deped.gov.ph

GRADE 10 COOKERY Page | 23