Republic of the Philippines

Department of Education

Region VII, Negros Island Region

SCHOOL DIVISION OF NEGROS ORIENTAL

SEMI DETAILED LESSON PLAN

School Tayasan National High School

Teacher Rogelio Q. Bandico Jr.

Grade Level Grade 10

Learning Area TLE-10 COOKERY

Learning Objectives

A. Content Standard The learner demonstrates an understanding in preparing soups

required for menu items.

B. Performance Standard The learners independently prepare stocks required for menu items.

C. Learning Prepare ingredients in preparing soups.

Competencies/Code

D. Objectives

 Knowledge Discuss the different classification of soups;

 Skills Identify the different classification and ingredients of soups;

 Attitude/Values Appreciate the importance of soups in each menu items.

Content. Prepare Soups required for menu items.

 Procedures Teacher Activity Student Activity

A. Preparation

1. Prayer Everyone, please stand for the

prayer.

2. Checking of Attendance Please be seated and I will check

your attendance, say present if
your name is called.
3. Review of the past lesson What was our topic last meeting?

A. Introductory Activity

I will give you scramble words

that is related to our topic, all
you have to do is to assemble the
words to form the correct words.
.
Pous
Crael osup
evgetabel oups
monsoméc
khict posu
Crame soup
reesup
siquesb
whodersc
elutésvo
ANSWER
Soup
Clear soup
Vegetable soup
Consommé
Thick soup
Cream soup
Purees
Bisques
Chowders
Veloutés
Analysis 1. How did you find the
activity?
2. Was it easy for you to
identify the scrambled words?
3. So let’s have a recap on our
previous topic which is all
about soup.

Abstraction Soup
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
flavouring ingredients and
garnishing opportunities.
Soups also allow the use of
trimmings and leftover creatively.

Classifications of Soups
1. 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.
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.

 Broth and bouillon simple

clear soup without solid
ingredients.
They are similar to 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.

 Vegetable soup – clear

seasoned stock or broth with the
addition of one or more
vegetable, meat, or poultry.

 Consommé’ – rich, flavorful

stock or broth that has been
clarified to make it perfectly clear
and transparent.

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 velouté
sauce-based, stock thickened
with roux. A velouté 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.

 Cream soups – are soups

thickened with roux, beurre
Manie, liaison or other thickening
agents, plus milk, or cream.
 Purees – vegetable soup
thickened with starch

 Bisques – are thickened soups

made from shellfish.

 Chowders – are hearty soups

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

 Veloutés – soup thickened with

egg, butter and cream.

3. Other types of soup

a. Dessert soup

 Ginataan – a Filipino soup

made from coconut milk, milk,
fruit, and tapioca pearl served
hot or cold.

 Osheriku – a Japanese asuki

bean soup.

 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)

Application Group Activity

Our activity will be called
“Carousel.” I have here four
questions which will be
disseminated to each group. You
will have 5 mins. to answer each
question before it will be passed
on to next group and so on. Our
activity will end when all the
groups will be able to answer all
questions. Each group will share
their answers to the front.
1 What are the different
classifications of soups and give
examples each?
 2 Elaborate the different
thickening agents for soup.
3 Give at least 10 ingredients of
soup.
4 Why is soup important in the
Menu?
Assessment Direction: Read each item
below. On your test notebook,
write the letter which
corresponds to the correct
answer.

1. Which of the following

examples is a thick soup?

a. bisques b. bouillon
c. consommé d. fruit

2. These are based on stocks

added with other ingredients for
Variety of flavour, consistency,
appearance, and aroma.

a. soup b. stock
c. broth d. consommé’

3. Thick soups may continue to

thicken during cooking and
may need additional stock or
water added to adjust the
consistency. What do we call
this method?

a. adjusting consistency
c. adding flavour
b. degreasing
d. reconstituting

4. Broth-based soups maybe

prepared in advance, cooled and
Refrigerated. This facilitates
removing of congealed fat from
the surface. Skimming at the top
layer of fat from a hot soup
with a ladle alternately is what
do we call _________________?

a. adjusting consistency
c. adding flavour
b. degreasing
d. reconstituting

5. Which of the following is a

clear soup?
a. bisque b. bouillon
c. cream d. puree

6. What substance is added that

gives taste to the food?

a. Decoration b. flavouring
c. seasoning d. thickening

7. What type of soup can be

served either hot or cold?

a. ancient soup b. cold soup

c. dessert soup d. fruit soup

8. What utensil is appropriate in

serving hot soup?

a. bowl
b. basin
c. soup bowl
d. tray

9. What makes a soup

appetizing?

a. garnish b. ingredients
c. taste d. all the above

10. Which of the following is not

a thickening agent?

a. flour b. grain c. rice d. salt

Assignment Advance study on how to prepare
sauce required for menu items.