SPTVE- Cookery 10

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Quarter: I Week: 2 SSLM No. 2 MELC(s): Prepare stocks and soup

required for menu items.
_________________________________________________ _________

Objective: Select and assemble appropriate ingredients for soups including

stocks and prepared garnishing.
Title of Textbook/LM to Study: TVL Home Economics Cookery Manual
Chapter: 1 Pages: 207-220 Topic: Prepare Soups Required for Menu Items

Let Us Discover

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.
Kinds of Soups:

1. Clear Soups are clear, flavorful broths that are amber to brown in color. 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 – a clear soup without solid
ingredients
b. Consommé – rich, flavorful stock or broth that has
been clarified to make it perfectly clear and transparent.
c. Vegetable soup – clear seasoned stock or broth with
the addition of one or more vegetable, meat or poultry.

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 2. Thick Soup (depends upon the thickening agent)
• Purees – vegetable soup thickened with starch
• Bisques – made from pureed shellfish thickened with
cream.
• Cream soup – thickened with roux or other thickening
agents plus milk or cream.
• Veloutés – soup thickened with egg, butter and cream.
• Chowder – soup made from fish, clam or vegetables
like corn, potatoes; and spinach thickened with butter
milk and flour.

Other thickening agents

1. rice
2. flour
3. grain

Other types of soup

1. Dessert soup
a. Ginataan – a Filipino soup made from coconut milk,
milk, fruit, and tapioca pearl serve hot or cold.
b. Osheriku – a Japanese asuki beans soup
c. Tonge sui – a Chinese soup

2. 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.

3. Cold soup are variations on the traditional soup wherein

the temperature when served is kept at or below
temperature.

4. Asian soup is a traditional soup which is typical broth, clear

soup, or starch thickened soup.

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

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 • Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)

Let Us Try

Directions: Read the following questions carefully and write the letter of the correct answer
on the blanks provided each number.
___ 1. Which of the following is a clear soup? A. bisque B. cream C. bouillon D. puree
___ 2. What substance is added that gives taste to the food? A. decoration B. seasoning
C. flavoring D. thickening
___ 3. What type of soup can be served either hot or cold? A. ancient soup B. dessert
soup C. cold soup D. fruit soup
___ 4. What utensil is appropriate in serving hot soup? A. bowl B. soup bowl C. basin D.
tray
___ 5. What makes a soup appetizing? A. garnish B. taste C. ingredients D.
all of the above

Let Us Do

Photo Gallery
Directions:
• Make a photo album of different soups creatively served here and abroad.
• It should contain minimum of 5 pages and maximum of 10 pages
• Label each creative presentation

Let Us Apply

Directions: Perform the Suggested Soup Recipe

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 EGG DROP SOUP

TOOLS AND EQUIPMENT INGRIDIENTS

QUANTITY DESCRIPTION
casserole stockpot with cover 6 ½ cups prepared basic chicken stock
gas or electric stove 2 tbsp. light soy sauce
knife ¼ tsp. sherry (optional)
chopping board 1 tbsp
mortar and pestle 1/8 tsp white pepper
strainer 2 large salt
measuring cup 1 tbsp. egg whites
measuring spoon
sesame oil
wooden spoon soup ladle
Maya
cornstarch
eggs
scallions , thinly sliced

PROCEDURE:

1. In a 2-quart soup pot, hear 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.

Rubrics

Criteria for Evaluating Soup

Good 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
3. Nutritive value

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 a. highly nutritious
II. Procedures:
1. Use of Resources:
a. working table is kept orderly while preparing the
ingredients
b. use only the proper and needed utensils and dishes

References

CG TVL Cookery Manual

SSLM Development Team

Writer: Milagros G. Riaz
Editors: Genoveva E. Estorque; Mayeth Bautista-Ramos
LR Evaluator: Mary Grace C. Sigarra
Illustrator: None
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: Amalia C. Caballes – EPS, TLE/EPP/TVE
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

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