Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
LA PAZ NATIONAL HIGH SCHOOL
San Roque, La Paz, Tarlac

A SEMI-DETAILED LESSON PLAN

IN
TECHNICAL VOCATIONAL EDUCATION
COOKERY 10

Classification of Soups
Basic Principles of Preparing Soup

Prepared by:

JAMES KARLO P. JAVIER

Practice Teacher

Checked by:

CHRISTINA D. MANALANG
Cooperating Teacher

Reviewed by:

MAYROSE P. GARCIA
TVE Head Teacher III

LALAINE C. RAZON
BTLE 4B – Supervisor
School: La Paz National High School Grade Level: Grade 10
Teacher: James Karlo P. Javier Learning Area: Home Economics – Cookery
Teaching Date: March 6, 2023 Quarter: 3
Teaching Time: 3:00 – 4:00 pm Section: Grade 10 – Cookery

I. OBJECTIVE
A. Content Standard The learner demonstrates an understanding of basic
concepts and underlying theories in preparing stocks,
sauces, and soups.
B. Performance Standard The learner independently prepares a variety of
stocks, sauces, and soups used in different cultures.
C. Learning LO 3: Prepare sauces required for menu items.
Competencies/Objectives At the end of the lesson, students are expected to:
With learning code a. Identify the basic principles of preparing soup.
b. Describe the techniques in cooking soups.
c. Appreciate the nutritional value of soup.
Code: TLE_HECK10SSS-IIIc-22
II. CONTENT Main Topic: Classification of Soups
Sub-topic: Basic Principles of Preparing Soup
III. LEARNING
RESOURCES
A. Reference
Teacher’s Guide
Learner’s Materials Pages Learning Module in Technical Vocational Education
– Home Economics – Cookery 10
Textbook Pages pp. 210 – 2011
Additional Materials from Learning Activity Sheet in Technical Vocational
Education – Cookery 10
Learning Resource Portal
B. Other Learning Resources Pptx, visual aids, worksheet, rating sheet
IV. PROCEDURES
Preliminaries Greetings, prayer, picking up pieces of trash and
(5 minutes) arranging chairs.
A. Review of previews lesson or Short recall on the Classification of Soups
presenting a new lesson 1. Clear Soups
2. Thick Soups
3. Other types of soup
Dessert Soup
Fruit Soup
Cold Soup
Asian Soup
Ingredients in Preparing Soup
1. Bones
2. Mirepoix
3. Acid Products
4. Scraps and Leftovers
5. Seasoning and spices
6. Bouquet Garni

B. Establishing a purpose for the
lesson
C. Presenting examples/instances
of new lesson
The students will answer the process question.
Why we need to use the basic principles of preparing
soup while cooking soup?
Activity called Picture-Picture
Direction: Identify the picture presented prior to our
next topic.
D. Discussing new concepts and
practicing new skills
E. Discussing new concepts and
practicing new skills
Presenting new lesson
Basic Principles of Preparing Soup
1. Cold Water
2. Cut vegetables to appropriate size for the type
of stocks.
3. Select your protein base: beef, chicken, pork,
and fish.
4. Simmer
5. Skim
Techniques in Cooking soup
Adjusting Consistency of Soup
Degreasing Soup
Techniques in Cooking Soup
1. Meats, Poultry and Fish
Cuts of meat that are less tender should be
added early in cooking process.
2. Grains and pasta

F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
Allow a little more time in cooking.
3. Beans and Legumes
Soak beans, lentils and black-eyed peas should
be added with the liquid so they will fully
cook.
4. Dense or Starchy Vegetables
A small-diced cut of potatoes, carrots, and
winter squashes will require 30-45 minutes to
cook.
5. Green Vegetables
These vegetables should be added during the
final 15-20 minutes of cooking.
Adjusting Consistency
Thick soup may continue to thicken during cooking
and may need additional stock or water added to
adjust the consistency.
Degreasing Soup
Broth-based soups maybe prepared in advanced,
cooled and refrigerated.
Skim the top layer of fat from a hot soup with a ladle
to remove excess fats.
Seatwork
True or False (10pts) Description of the soup
Direction: Write TRUE if the statement is correct, and
FALSE if not.
1. Chicken stocks are made from chicken bones.
2. Fish stocks are made from beef bones.
3. Acid helps dissolve connective tissues.
4. Scraps and leftovers cannot used in stocks if
they are clear.
5. The stocks are made from vegetables.
6. The French term mirepoix is the combination
of coarsely, chopped onions, carrots and
celery.
7. Brown stocks are made from veal bones.
8. Fish stocks are made of fish.
9. Bouquet garni is an ingredient used in making
soup.
10. Cut vegetables in appropriate size for the type
of stocks.
The students will be able to identify, describe and
appreciate the techniques in cooking soup.
Fishbowl
Each student will pick their question in the box and
each student will describe how the techniques in
cooking will help them to produce a perfect and
delicious soup.
Rubrics
Originality – 3pts
Fluency – 2pts
Clarity – 2pts

H. Making generalization and
abstractions about the lessons
I. Evaluating Learning
Content – 3pts
Total – 10pts
There are 5 basic principles of preparing soups.
1st Principle. Cold Water – Most protein, vitamins
and minerals dissolve in cold water.
Using hot water would lessen the flavor and nutritive
content of the stock.
2nd Principle. Cut vegetables to appropriate size
for the type of stocks. - The size of cut helps the
maximum flavor to be extracted.
3rd Principle. Select your protein base: beef,
chicken, pork, and fish. - All bones are washed,
roasted, or blanched. ROASTED for brown sauce
BLANCHED for white stock.
4th Principle. Simmer - Gentle extractions aid in
flavor and nutrition.
5th Principle. Skim - Keep the stock clear
The students will answer the activity.

Test I. Enumeration (15pts)

Direction: Enumerate the Classification of Stocks
Enumerate the Ingredients in Preparing Stocks
Enumerate the 5 Basic Principles of Preparing Soup

Test II. Identification (10pts)

Identify the following questions. Write your correct
answer on the space provided.

TOTAL – 25pts
J. Additional activities for Assignment:
application or remediation A. Draw a diagram that shows the process of
making soup based on the 5 basic principles of
preparing soup.

Ex.
Water – Vegetables – Meat – Simmering –
Skimming = Soup

B. Make a review about our past lessons and

todays lesson. And have a research and review
about our next lesson classification of sauces.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
70% on the formative
assessment
B. No. of learners who
require additional
activities for remediation
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
 strategies worked well?
Why did this work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use or discovery which I
wish to share with other
teachers?