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COOKERY G10 (SPECIALIZATION)

QUARTER 3–WEEK 2: PREPARE SOUPS FOR MENU ITEMS

Name of Learner: ________________________________ Date: __________________________

Grade & Section: ________________________________ Teacher: _______________________

MOST ESSENTIAL LEARNING COMPETENCY (MELC): (TLE_HECK10VD-III-21)

● Classification of Soups
● Basic principles in preparing soup
Objectives:
1. Classify soups required for menu items.
2. Prepare variety soup recipes according to enterprise standards.
3. Value the importance of assembling correct ingredients in preparing soups.

TEACH ME
Learning Task 1:

Directions: Answer the following questions below.

Guide Question:

1. In what part of a meal, we serve soup?

2. What makes your soup flavorful and appetizing?

Learning Task 2:

Directions: Read the information below

Soups are usually served as the first course for lunch and supper. It is
primarily served to whet the appetite. In case an appetizer is served first, soup is
the second course. 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.
Classification of 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.

a. Broth and bouillon- simple clear soup without

solid ingredients. Broth and bouillon are like
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.
Alfaro, Danilo. “Bouillon: A Seasoned
Broth With Many Uses.” The Spruce

Page 1 of 5
DIVISION OF GEN. TRIAS CITY
Project ISuLAT – ACTIVITY SHEETS in Technology and Livelihood Education 10 (TLE)
(Intensified Support to Learning Alternatives Through Activity Eats.
Sheets)
Accessed February 3, 2021.
https://www.thespruceeats.com/what
-is-bouillon-995586.
b. Vegetable soup – clear seasoned stock or broth
with the addition of one or more vegetables,
meat, or poultry.

c. Consommé- rich, flavorful stock or broth that

has been clarified to make it perfectly clear and
transparent.

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. A béchamel sauce is milk thickened with roux. But some thick
soups are velouté sauce-based, stock thickened with roux. A velouté sauce base
is usually finished with a liaison of heavy cream egg yolk.

a. Cream soups – are soups thickened with roux,

beurre Manie, liaison other thickening agents,
plus milk, or cream.

a. Purees – vegetable soup

thickened with starch.

b. Bisques – are thickened soups made from shellfish.

c. Chowders – are hearty soups

made from fish, shellfish or
vegetables usually contain milk
and potatoes.

d. Veloutés – soup thickened with egg, butter, and

cream.

“How to Make Veloute.” Girl Gone Gourmet, December 13, 2020.

https://www.girlgonegourmet.com/better-know-a-mother-sauce-veloute/

Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt
• Pepper
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leak) •
Onion
• Garlic
• Water
• Eggs
• Cornstarch
• Seasoning (MSG, convenience products)

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DIVISION OF GEN. TRIAS CITY
Project ISuLAT – ACTIVITY SHEETS in Technology and Livelihood Education 10 (TLE)
(Intensified Support to Learning Alternatives Through Activity Sheets)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables, pimiento strips)

Basic Principles of Preparing 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. Cutting vegetables to appropriate size for the type of stock. The
size of cut helps the maximum flavor to be extracted.

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.

LEARN MORE

Learning Task 3

Directions: Reflect from the quotation inside the box and answer the question below.

“Soups put the heart at ease, calms down the violence of hunger, eliminates the
tension of the day, and awakens and refines the appetite.”

-Auguste Escoffier

Explain in your own words what this quote means to you.

Learning Task 4

Directions: Classify the following soups. Write C for the clear soup and T for the thick
soup.

________1. Vegetable Soup

________2. Beef Consommé
________3. Pumpkin puree
________4. Seafood chowder
________5. Seafood bisque

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DIVISION OF GEN. TRIAS CITY
Project ISuLAT – ACTIVITY SHEETS in Technology and Livelihood Education 10 (TLE)
(Intensified Support to Learning Alternatives Through Activity Sheets)

EVALUATE NOW
IV. SUMMATIVE ASSESSMENT:
A. WRITTEN TASK:
Directions: Multiple Choice. Choose the letter of the best answer. Write your answer
on the space provided.

_____________ 1. Which of the following is a clear soup?

A. bisque B. bouillon C. cream D. puree
______________2. What substance is added that gives taste to the food?
A. decoration B. flavoring C. seasoning D. thickening
______________3. What type of soup can be served either hot or cold?
A. ancient soup B. cold soup C. dessert soup D. fruit soup
_____________ 4. What utensil is appropriate in serving hot soup?
A. bowl B. basin C. soup bowl D. tray
_____________5. What makes a soup appetizing?
A. garnish B. ingredients C. taste D. all of the above
_____________6. The following are the type of thick soup except:
A. bisques B. chowder C. cream Soup D. consommé
_____________7. Thickened soup made from shellfish.
A. bisques B. chowder C. cream Soup D. consommé
______________8. Rich flavorful stock or broth that has been clarified to make it perfectly.
clear and transparent.
A. bisques B. chowder C. cream Soup D. consommé
______________9. Simple clear soup without solid ingredients
A. bisque B. bouillon C. cream D. puree
______________10. It allows the use of trimmings and leftovers creatively.
A. bisque B. bouillon C. puree D. soups

B. PERFORMANCE TASK

Directions: Prepare a simple Clear/Thick Soup Recipe at home. Fill up the table below
to complete the needed information. Do the task with the assistance of any family
member and attach photo documentation or a detailed explanation of the process
performed.

Soup Name:
Preparation Time:
Cooking time:

Ingredients:

Procedure:

Documentation:(Photo/Detailed explanation):

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 DIVISION OF GEN. TRIAS CITY
Project ISuLAT – ACTIVITY SHEETS in Technology and Livelihood Education 10 (TLE)
(Intensified Support to Learning Alternatives Through Activity Sheets)

Rubrics for Making Soup

Criteria 5 3 1
Appearance The soup looks The soup looks The soup lacks
appetizing somewhat color and is not
appetizing appetizing to look
at
Procedure The procedure was There were lapses The correct
followed correctly in following the procedure was not
procedure followed at al
Work habits Cleanliness and Somewhat clean Safety and
safety in working and careful in cleanliness in
tools were using tools working were not
observed followed

References:
K12 Learning Module in Cookery 10, 255-260

TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY) by Corazon M. Sumisid

Alfaro, Danilo. “Bouillon: A Seasoned Broth With Many Uses.” The Spruce Eats. Accessed February 3, 2021.
https://www.thespruceeats.com/what-is-bouillon-995586.

Merano, Author Vanjo, Author, Vanjo Merano, Geraldine says, and Geraldine. “Healthy Vegetable Soup
Recipe.” Panlasang Pinoy, October 9, 2018. https://panlasangpinoy.com/healthy-vegetable-soup-recipe/.

Franklin, Rebecca. “How to Make Beef Consomme.” The Spruce Eats. Accessed February 3, 2021.
https://www.thespruceeats.com/beef-consomme-recipe-1375816.

Dinho, Erica, Francijoe says, Belinda @zomppa says, Empar says, Ivy says, MaryMoh says, Sophie says, et al.
“Home.” My Colombian Recipes. Accessed February 3, 2021.

Blackwood, Michelle. “Jamaican Pumpkin Soup (Pureed).” Healthier Steps, March 6, 2020.
https://healthiersteps.com/recipe/jamaican-pumpkin-soup-pureed/.

Gallagher, Adam and Joanne. “Easy Homemade Vegetable Soup.” Inspired Taste - Easy Recipes for Home Cooks,
January 17, 2021. https://www.inspiredtaste.net/37646/vegetable-soup-recipe

Merano, Author Vanjo, Author, Vanjo Merano, Panlasang Pinoy says, and Panlasang Pinoy. “Potato and Leek
Soup Recipe.” Panlasang Pinoy, September 2, 2018. https://panlasangpinoy.com/how-to-make-potato-and-
leek-soup-recipe/.

Writer: Julie Ann D. Guarin

Content Editor/Language Editor: Mayumi M. Angcao
Evaluator/Validator: Divina S. Tumbaga

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