A Detailed Lesson Plan in

Cookery:
Prepare Stocks, Sauces and
Soups
 I. Objectives:
At the end of the lesson, the learner is expected to:
1. Use ingredients and flavoring according to enterprise standards
2. Produce a variety of stocks according to enterprise standards
3. Prepare a variety of soup recipes according to enterprise standards.

II. Subject Matter:

Topic:
Prepare Stocks, Sauces and Soups

References:
Skills for a lifetime in Home Economics 10- Page 156-195

Materials:
 Personal Computer, laptop and mobile phone
 Power Point Presentation
III. Procedures
TEACHER’S ACTIVITY

A. Preliminary Activities
a. Opening Prayer
b. Greetings
c. Checking of Attendance
d. Review:

Yesterday we discuss about Methods of

cooking fish and Shellfish, anyone can explain
What is dry-het cooking and moist heat
cooking?
“Sir Dry heat cooking it involves applying heat
either directly by flame, or indirectly by
surrounding it with heated air or heated fat.”

Very Good! What about Moist heat cooking?

“Sir Moist heat cooking using a hot liquid such
as water, broth, wine or combination of all
three.”

That’s Good to hear, very good!

Good job class. Let us proceed to our next
lesson. But before that let us first play a game.

e. Motivation:
The title of our game is “Jumble Words”. Here
are the procedures in our game.
1. Every student shall participate in the
activity.
2. The teacher will flash words and the
students will arrange the words.
3. To be fair to everyone, the teacher
made a fish bowl name picker to choose who
will participate in the activity.

Let’s start our activity! Are you excited class?

1. KCOTS

Very Good!
“ Sir Stock”
Next.

2. THORB

Excellent!
“Sir Broth”
3. XIOPERIM

Good!
“Sir Mirepoix”

4. ETIHW KCOTS

“Sir White Stock ”

Very Good!
5. SGNINOSAES

“Sir Seasonings”
B. Presentation/ Learning Proper:
Stock- is a flavorful liquid made by gently
simmering bones and or vegetables in a liquid to
extract their flavor, aroma, color, body, and
nutrients.
CLASSIFICATION OF STOCKS
1. White stock- it is made with blanched veal or
beef bones, along with a mirepoix .
2.Chicken (white) stock- It is made with chicken
bones, along with mirepoix.
3. Brown Stock- It is made with chicken or beef
bones and vegetables.
4. Fish Stock- It is made with fish bones, along
with a mirepoix.
5. Vegetables Stock- It is made when meat is not
desired. Although, a vegetable stock is quick and
easy.

INGREDIENTS IN PREPARING STOCKS

1. BONES- veal, beef and chicken bones

are most commonly used.
2. MEAT- Leftover cooked, such as that
remaining on poultry carcasses, is often
used along with the bones of the bird or
joint.
3. MIREPOIX- it is a combination of
onions, carrots, celery and sometimes
other vegetables
4. HERBS AND SPICES- The herbs
and spices used depend on availability
and local traditions.
5. SEASONING and SPICES-

a. Salt is very lightly used

because it aids in exctracting flavor.
 b. Herbs and spices are also used
lightly because overuse might dominate
the flavor of sticks.

6. BOUILLON CUBES- Today, ready-

made stock and stock cubes consisting
of dried compressed stock ingredients
are readily available.
7. ACID PRODUCTS-

a. They help to extract flavor

and dissolve connective tissues from
bones

b. Tomatoes contribute great

flavor and acid to brown stocks.

CLASSIFICATION OF SOUPS

1. CLEAR SOUP- These soups are all

based on a clear water, unthicken broth
or stock.

TYPES of CLEAR SOUP

a. Broth and Bouillon- These are two

terms used in many different ways, but
in general they both refer to simple
clear soups without solid ingredients.

b. Vegetable Soup- It is a clear, seasoned

stock or broth with the addition of one or more
vegetables, and sometimes meat or poultry
products and starches.

c. Consommé- It is a richly flavored broth

made from fish, meat, poultry or vegetable
stock that has been clarified. It is served by
itself.

d. Julienne Soup- This is a delicately flavored

sup containing shredded vegetables and is aptly
named after the French word "Julienne”
meaning a particular way of cutting the
vegetables.

2. THICK SOUP- These soups are all based

on a clear water, unthicken broth or stock.

a. Cream Soups- These are soups that are

thickened with roux, beurre manie,
liaison, or other added thickening
agents and have the addition of milk
and cream.
b. Purees-These are soups that are
naturally thickened by pureeing one or
more of their ingredients.
c. Bisques- These are thickened soup
made from shellfish.

d. Chowders- These are hearty American

soups made from fish, shellfish, and or
vegetables. Although they are made in many
different ways, they usually contain milk and
potatoes

e. Potage- This is a term sometimes associated

with certain thick, hearty soups, but it is
actually a general for soup.

3. Specialty and National Soups- This is a

catch all category that includes soups that do
not fit well into the main categories and soups
that are native to particular countries or
regions.

BASIC PRINCIPLES OF PREPARING

SOUPS
The primary ingredients of a soup are:

1. Liquid
2. Principal Ingredients
3. Seasonings

COOKING SOUPS

1. Meat, Poultry and Fish

2. Grains and Pasta
3. Beans and Legumes
 4. Dense or Starchy Vegetables
5. Green Vegetables

ADJUSTING CONSISTENCY

Thick soups may continue thicken during

cooking and may need additional stock or
water to adjust the consistency.

DEGREASING

Broth-based soups may be prepared in advance

and refrigerated. This facilitates removing the
congealed fat from the surface.

SAUCES

Sauce- is a term used in cookery to described a

wide range of flavored liquids that are served
as part of the meal or dish.

In culinary, sauces are used as:

1. Accompaniments
2. A main part of the dish
3. Coating fish to, meat, or vegetables
4. Binder which binds ingredients
together

CLASSIFICATION OF SAUCES
There are five principal classifications or
types of sauce from which all other sauces
are derived (made)

1. Béchamel- It is white sauce, made with

milk and thickened with roux.
2. Veloute- It is a stock based white
sauce. It can be made from chicken,
veal or fish stock.
3. Espagnole or Brown sauce- It is
traditionally made of a rich meat stock,
a mirepoix of browned vegetables
( most often a mixture of diced onion,
carrots and celery)
4. Hollandaise and Mayonnaise- These
are two sauces that are made with an
 emulsion of egg yolks and fat.
5. Vinaigrette- This is a sauce made of a
simple blend of oil, vinegar, salt and
pepper (usually 3 parts oil to 1 part
vinegar).

“Sir I’ve learned the classification of soups like

clear soups, thick soups and specialty and
national soups”

C. Application:

********* The students will make a Dish

“Sir I’ve learned the classification of sauces
Pako salad with vinaigrette salt , and the like béchamel, Espagnole, hollandaise and
students will video their work ********** vinagrette”

D. Generalization

Class, what have you learned from today’s “ Sir I learned that all soup for freezing be
lesson? cooled quickly, and all surplus fat should be
removed as this separates during storage”

Excellent!
What else?

“ Yes Sir”
Very Good!
Another

Good Job! I am glad that all of you learned a

lot in our discussion today.

After this session I will send you the Activity

for your performance task regarding our
lesson. Did you understand class?
IV.
Evaluation
Directions: Read the following questions and write you answer on the blank spaces
below.
________1. These soups are all based on a clear, unthicken broth or stock.
________2. These are two terms used in many different ways, but in general they both
refer to simple clear soups without solid ingredients.
________3. It is a stock-based white sauce
________4. This is sa sauce made of a simple blend of oil vinegar, salt and pepper
________5. It is a white sauce made with milk and thickened with roux

V. Assignment
1. Enumerate the Application technique for Nail Color.