COOKERY 10 - Q3 - LAS 2 - WEEK2 - Loida Rosalin

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Technology and Livelihood
Education
COOKERY
Quarter 3: LAS 2 _Week 2
LO2. Prepare soups required for menu items
Image source: https://www.google.com
SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

Eco Athletic Field, F. Pimentel Ave., Daet, Camarines Norte 4600
camarines.norte@deped.gov.ph
DepEd Camarines Norte
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Technology and Livelihood Education – Cookery 10_Quarter 3_ LAS 2_Week 2
LO2. Prepare soups required for menu items
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included in this book are owned by their respective copyright holders. Every effort has been exerted
to locate and seek permission to use these materials from their respective copyright owners. The
publisher and authors do not represent nor claim ownership over them.
Development Team of the Module
Writer : LOIDA F. ROSALIN – TI
Editor : ELIZABETH T. PAQUITA - TII
Reviewer : DR. NIXON S. OLFINDO, EPS-EPP/TLE/TVL
Illustrator : RENALYN P.STA. ROSA - TI
Layout Artist: LOIDA F. ROSALIN -TI

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LEARNING ACTIVITY SHEET 2 (Number)
Name of Student:
Learning Area – Grade Level:
Date:
I. INTRODUCTORY CONCEPT
This learning activity sheet will design to teach the learners to Prepare soups required
for menu items. At the end of the lesson, the learners can be able to apply their knowledge
and skill in select and assemble correct ingredients in preparing soups, including stocks and
garnishes, prepare variety soups recipes according to enterprises standards and present and
evaluate soup recipes in accordance with the criteria by following procedures, techniques
and principles.
If you have any difficulty in answering the tasks in this LAS, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this LAS, you will experience meaningful learning and gain deep
understanding of the relevant competencies in preparing soups required for menu items. You
can do it !
II. LEARNING SKILLS FROM THE MELCs

▪ Select and assemble correct ingredients in preparing soups, including stocks
and garnishes,
▪ Prepare variety soups recipes according to enterprises standards,
▪ Present and evaluate soup recipes in accordance with the criteria
III. ACTIVITIES
▪ Information sheet
Soups
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. the filling and the structure, preventing
the filling from softening or wetting the bread.

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Classifications of Soups
1. Clear Soups
Clear Soups. They are soups based on a clear,

unthickened 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.
2. Thick Soups
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 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
3. Other types of soup

a. Dessert soup
A. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.

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B. Osheriku – a Japanese asuki bean soup

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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. 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.
Other thickening agents for soup
1. rice
2. flour
3. grain
4. corn starch
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)
• Butter
• Cream
• Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
Basic Principles of Preparing Soup

✓ 1stPrinciple. Starting with Cold Water
Why 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
✓ 2ndPrinciple. Cutting vegetable to appropriate size for the type of stock.
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 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.

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✓ 3rd Principle. Select your protein based. Beef, Chicken, Pork and Fish

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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.
Cooking soups
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
Adjusting Consistency
Thick soups may continue to thicken during cooking and may need additional stock
or water added to adjust the consistency
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, alternate
Activity 1. Advance organizer

Directions: Using the advance organizer below show the Basic Principles of Preparing
Soup

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Basic Principles of
Preparing Soup.
Activity 2: Performance Task.
Directions: With the help of your family Prepare, cook and present soups recipe according
to enterprise standards. Choose only 1 from the given recipes below. You may substitute
the ingredients if there is no available in your area.
Your output will be rated using the rubric below:
CREAM OF POTATO SOUP

INGRIDIENTS
TOOLS AND EQUIPMENT QUANTITY DESCRIPTION
casserole ½ cup chopped bacon
gas or electric stove ¾ kg potatoes
knife 3 cups water onions, chopped
chopping board 2 bulbs chicken bouillon cube
strainer 1 whole hot water
saucepot 2 cups butter
measuring cup ¼ cups pepper
measuring spoon ¼ tsp. Gold Medal all-purpose
wooden spoon 2tbsp. flour
soup ladle ½ tsp. salt
1½ c all-purpose cream

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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 the desired consistency. Serve with
sprinkled bacon bits.
CONSOMME A LA MADRILENE
INGRIDIENTS
casserole 1kg. Lean beef, cut in 3
gas or electric stove ½ kg portion
knife 3 ½ liter bone marrow
chopping board 3 large cold water
measuring cup 2 cloves carrots, cut up
measuring spoon 2 stalks onion, stuck with 3 cloves
wooden spoon 3 celery w/leaves.
soup ladle 1½ tbsp. leeks, sliced lengthwise
6 and wash salt
2 peppercorns
1 clove spring parsley
1pc pinch basil
3 large clove garlic
3 bay leaf
2 cup egg whites, beaten
2tbsp crushed eggshells
½ tsp tomato puree
finely chopped onions
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.

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6. Pour 6 cups of consommé into a saucepan and reserve the remainder for another use.

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7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove from the
heat and strain through cheesecloth.
8. Serve hot.
EGG DROP SOUP
INGRIDIENTS
casserole 6 ½ cups prepared basic
stockpot with cover 2 tbsp. chicken stock light soy
gas or electric stove 2 tbsp. sauce
knife ¼ tsp. sherry
chopping board 2 large white pepper
mortar and pestle 1 tbsp. egg whites
strainer 2 tbsp. salt
measuring cup 1/8 tsp sesame oil
measuring spoon 2 large cornstarch
wooden spoon 1 tbsp. eggs
soup ladle scallions , thinly sliced
PROCEDURE:
1. In a 2-quart soup pot, pour 6 cups of chicken broth to a simmer. Add the soy sauce,
sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free. Add to the
soup. Stir in the sesame oil, garnish with scallions and serve hot.
Find out how well you performed by accomplishing the Scoring Rubric honestly and
sincerely. Remember it is your learning at stake!
IV. RUBRIC FOR SCORING / EVALUATION

Direction: Evaluate your finished product, using the given score sheet.
Good
Criteria for Evaluating and Presenting Soup Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right

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3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing the
ingredients
b. used only the proper and needed utensils and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for cooking, used
clean apron, hair nets, hand towel and pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:
V. ANSWER KEY
VI. REFERENCES
✓ Department of Education - K-12 Learning Material Grade 10 Cookery
✓ Department of Education Competency-Based Learning Material for Fourth Year
Online Sources:
▪ https://www.littlebroken.com/sicilian-chicken-soup/
▪ https://www.familyfreshmeals.com/2013/01/crockpot-potato-soup.html
▪ https://whatscookingamerica.net/KarenCalanchini/Italian-VegetableSoup.htm
▪ https://inspiria.edu.in/4-easy-and-quick-steps-for-chicken-clear-soup/

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▪ https://www.top-10-food.com/thick-soup-recipes/

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Name of Student:
Learning Area – Grade Level:
Date:
PARALLEL ASSESSMENT _ LAS 2_WEEK 2
GENERAL DIRECTIONS Read the directions on every test type before you start answering.
Write your answers on the answer sheet.
I-Multiple choice
Directions: Read each item carefully. Select the letter of the best answer.
1. These vegetables should be added during the final 15–20 minutes of cooking
the soup
a. green vegetables c. beans and legumes
b. starchy vegetables d. grain and pasta

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2. These is a variation on the traditional soup wherein the temperature when

served is kept at or below temperature.
a. fruit soup c. cold soup
b. dessert soup d. Asian soup
3. They are soups based on a clear, unthickened broth or stock. They may be
served plain or garnished with a variety of vegetables and meats.
a. thick soup c. cold soup
b. clear soup d. Asian soup
4. These are soups that are thickened to provide a heavier consistency.
a. thick soup c. cold soup
b. clear soup d. Asian soup
5. Which of the following basic principles of preparing soup can keep the stock
clear. The scum on top of stocks contains impurities?
a. simmering
b. skimming
c. starting with cold water
d. cutting vegetable to appropriate size for the type of stock
II-Enumeration
Directions: Enumerate the Basic Principles of Preparing Soup.

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ANSWER KEY-Parallel Assessment _ LAS 2_Week 2

Test I-Multiple choice Test II – Enumeration
1. a 1. Starting with Cold Water
2. c 2. Cutting vegetable to appropriate size for the type of stock.
3. b 3. Select your protein based. Beef, Chicken, Pork and Fish
4. a 4. Simmering
5. b 5. Skimming


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Image source: https://www.google.com

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

Technology and Livelihood Education – Cookery 10_Quarter 3_ LAS 2_Week 2

LO2. Prepare soups required for menu items

Development Team of the Module

Writer : LOIDA F. ROSALIN – TI

Editor : ELIZABETH T. PAQUITA - TII

Reviewer : DR. NIXON S. OLFINDO, EPS-EPP/TLE/TVL

Illustrator : RENALYN P.STA. ROSA - TI

Layout Artist: LOIDA F. ROSALIN -TI

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

LEARNING ACTIVITY SHEET 2 (Number)

II. LEARNING SKILLS FROM THE MELCs

A well-prepared soup always makes a memorable impression. Soups offer a full

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

Clear Soups. They are soups based on a clear,

3. Other types of soup

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

B. Osheriku – a Japanese asuki bean soup

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

C. Tonge sui – a Chinese soup

Basic Principles of Preparing Soup

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

Grains and Pasta

Beans and Legumes

Dense or Starchy Vegetables

Activity 1. Advance organizer

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

Activity 2: Performance Task.

CREAM OF POTATO SOUP

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

EGG DROP SOUP

IV. RUBRIC FOR SCORING / EVALUATION

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

PARALLEL ASSESSMENT _ LAS 2_WEEK 2

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

2. These is a variation on the traditional soup wherein the temperature when

Directions: Enumerate the Basic Principles of Preparing Soup.

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

ANSWER KEY-Parallel Assessment _ LAS 2_Week 2

SCHOOLS DIVISION OFFICE OF CAMARINES NORTE

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