Republic of the Philippines

Department of Education
Region iv-a calabarzon
CITY SCHOOLS DIVISION OF DASMARIÑAS
FRANCISCO E. BARZAGA INTEGRATED HIGH SCHOOL
BRGY. SAN JOSE, CITY OF DASMARIÑAS. CAVITE

TLE – COOKERY 10
THIRD QUARTER LEARNING ACTIVITY SHEET NO. 2
Prepare Soup for Required Menu Items

Soup is a very flavorful liquid that is based on stocks added with other ingredients for variety
of flavor, consistency, appearance, and aroma.

Classification of Soups
1. Clear Soup – are all based on clear, unthicken, good quality broth or stock.
A. Broth or bouillon – clear soup without solid ingredients.
B. Vegetable soup - clear seasoned stock with vegetables, meat and starches.
C. Consommés soup – rich flavorful stock or broth that has been clarified by adding egg white.
A good quality consommé is crystal clear, has good body, amber to brown in color,
and completely fat-free.
2. Thick Soup – are soup that are thickened to provide a heavier consistency.
A. Cream soups - are thickened with heavy cream, and thickener like roux, beurre maine, and liaison.
They should never be boiled because this can cause the milk fat to breakdown, making the
soup too thin.
B. Purees - naturally thickened by starch found in main ingredients such as potato.
C. Bisques - thickened soup made from shellfish with cream.
D. Chowder- hearty soup made with broth, milk, or water as base then, thickened with roux.
E. Veloutés- soup thickened with egg, butter, and cream.

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 azuki bean soup
C. Tongue 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.
A. Winter melon
B. Gazpacho – a savory soup with tomato base
3. Cold soup is a variation on the traditional soup wherein the temperature when served is kept at
low or below temperature.
A. Borscht – a beef soup
B. Vichyssoise – a French style soup made of puree leaks, onion, potato, cream, and chicken stock.
4. 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. Cornstarch
Ingredients of soup
Meat (chicken, beef, pork, lamb, fish) Salt
Pepper Vegetables (carrot, string beans, tomato, celery, leak)
Onion Garlic
Water Egg
Cornstarch Butter
Cream Garnishes (slices of lemon, shredded veg., egg)

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Basic Principles of Preparing Soup

1st Principle. Starting with cold water

Most protein and 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.

2nd Principle. 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 half hour (30 mins.) 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 long cooking.

3rd Principle. Select your protein based. Beef, Chicken, Pork, Fish.
All bones are washed, roasted, or blanched. Roasted for brown sauce,
and blanched for white stock.

4th Principle. Simmering.

Gentle extraction 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.

Guidelines in Cooking of Soup

1. Meat, 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.
2. Grains and Pasta
❖ Allow a little more time in cooking.
3. Beans and Legumes
❖ Soaked beans, lentils and black-eyed peas should be added with the liquid so they will fully cooked.
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 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 is the process of removing fat that has been cooled and hardened from the surface of the stock.
❖ It gives the stock a clearer and purer color.
❖ It also removes some of the fat content, making the stock more healthful.
❖ Degrease stock by skimming, scraping or lifting hard fat.

References:

Learning Module- Cookery G10

https://www.indianhealthyrecipes.com/clear-soup/
https://www.eatingwell.com/recipe/276592/tinola-filipino-ginger-garlic-chicken-soup/
https://www.food.com/recipe/creamy-macaroni-chicken-soup-sopas-476506

Prepared by:

Mrs. Rosalie B. Yangco

TLE= Cookery Teacher

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Name: __________________________________ Date: _____________
Grade Level & Section:____________________ Score: ____________

TLE – COOKERY 10
THIRD QUARTER LEARNING ACTIVITY SHEET NO. 4

Note: Detach this and submit only this part of the activity sheet when you return your output.

Learning Competencies 1 Prepare stocks for menu items (TLE_HECK10SSS-IIIa-20)

1. Identify the ingredients needed in preparing soup.
2. Recognize the guidelines in preparing soup.

Activities / Exercises :
A. True or False
Direction: Write TRUE is the statement is correct and FALSE if it is incorrect. Write your answer on your
answer sheet.
1. Vegetables should be added during the final 15-20 minutes of cooking the soup.
2. Add fish closed to the end of the cooking process to keep it from overcooking.
3. Borsch soup is thickened with egg, butter, and cream.
4. Before the stock is added, vegetables are often cooked slowly in a little butter or fat to improve their flavor.
5. Fruit soup may include brandy and champagne.
6. The curdling of cream or milk in cream soups can often be avoided by boiling the soup after it has been added.
7. A puree soup is made by thickening pureed starchy vegetables and stock with a roux.
8. Stocks, broths and consommé are all clear soup.
9. Chowder is made in much the same way as a cream soup.
10. Add fish early enough during cooking process to cook it thoroughly.

B. Performance task: Select the appropriate ingredients and make a recipe. Write your answer on your
in your answer sheet.

From a given box below, you will see different ingredients, from these limited available
ingredients. Choose the ingredients you need to make the given recipe below.
Follow these instructions:
❖ Choose only from the given ingredients.
❖ Choose 1 set of recipe for Clear soup and 1 set of recipe for Thick soup below
❖ Write the recipe on the recipe card on the next page. You are not asked to do the actual
cooking of the recipe. You are only asked to make a recipe card. Be creative!

SET A SET C
CHICKEN MACARONI SOUP TINOLANG MANOK
SET B SET D
VEGTABLE SOUP EGG DROP SOUP

INGREDIENTS FOR CLEAR SOUP INGREDIENTS FOR THICK SOUP

Cooking oil Water
Onion Fish sauce
Ginger Green onion
Garlic Evaporated milk
Cabbage Carrot
Celery Fish sauce
String Beans Salt and pepper
Chicken broth Egg
Black pepper Elbow macaroni
Carrot Chicken breast
Fish sauce Celery
Chilli leaves Cornstarch
Chicken breast Garlic
Water Onion
Grated ginger

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 RECIPE SET: ______________________ RECIPE SET: ______________________

Recipe Name: ______________________ Recipe Name: ______________________

Ingredients: Ingredients:

Procedure: Procedure:

Your output will be graded using the scoring rubrics below for process and output.
Criteria 4 3 2 1
Content Show a full Shows a good Show a good Does not seem
understanding of understanding of understanding of understand the
the topic the topic the topic topic very well
Creativity and The quality of The quality of The quality of The quality of
Presentation assembled recipe assembled recipe assembled recipe assembled recipe
shown was very shown was good shown was poor shown was
good unsatisfactory
Performance Can perform the Can perform the Can perform the Can perform parts
skill without skill satisfactorily skill satisfactorily of the skill
supervision and without supervision but requires some satisfactorily but
with initiative and or assistance supervision or requires
adaptability to assistance considerable
problem situations supervision or
assistance
Statement of Given complete One procedure is Two procedure is Have not mention
Procedures procedures in lacking in lacking in any correct
accomplishing the accomplishing the accomplishing the procedure in
task task task accomplishing the
task

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