10

SPECIALIZATION

(COOKERY)

REMEDIOS V. MONTEBON
Writer

DepartmentT.L.E.
of Education 0
• Republic of the Philippines
10 – COOKERY
QUARTER 3 – WEEK 2
 QUARTER 3 – WEEK 2
PREPARE SOUPS REQUIRED FOR MENU ITEMS
Writer: Remedios V. Montebon

Welcome to the Technology and Livelihood Education (TLE) Module on Cookery

10.
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Pretest before moving on to the other activities included
in the module.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate
to consult your teacher or facilitator. Always bear in mind that you are not alone. We
hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
Learning Outcome: Prepare Stocks for Menu Items
For this lesson, different ingredients and flavorings will be introduced to you.
Specifically, this module will help you to:
1. Select and assemble correct ingredients in preparing soups including stocks and
garnishes.
2. Prepare variety soup recipes according to enterprise standards.
3. presents and evaluate sauces and soup recipes in accordance with the criteria.

Directions: Read and understand the statements below. Choose the letter of the correct
answer and write it in your answer sheet.

1. What type of stock are added with other ingredients for flavor, consistency and aroma?
A. chowder C. puree
B. consumee D. soup

T.L.E. 10 – COOKERY 1
QUARTER 3 – WEEK 2
2. What soup is made from fish, shellfish and usually contains milk and potatoes?
A. chowder C. puree
B. consumee D. soup
3. A type of soup that are based on unthickened broth or stock is called ______?
A. chowder C. puree
B. consumme D. clear soup
4. What type of soup are produce without solid ingredients?
A. bouillon C. puree
B. consumme D. soup
5. It is a rich flavored stock that has been clarified to make it clear and transparent.
A. bouillon C. consumee
B. chowder D. veloutes
6. What type of soup is thickened with egg butter and cream?
A. bouillon C. consumme
B. chowder D. veloutes
7. What type of Filipino food is made from coconut milk, fruit and pearl and maybe served
hot or cold?
A. chowder C. tongue sui
B. ginataan D. oregisu
8. What type of soup uses dried fruits and prunes as main ingredients?
A. bisque C. oresigu
B. fruit soup D. purees
9. Vegetable soup that are thickened with starch is called _____?
A. bisque C. oresigu
B. fruit soup D. purees
10. These are thickened soup made from shellfish.
A. bisque C. oresigu
B. fruit soup D. purees

WHO AM I ?
Matching type:
Directions: Identify the following type of stock in accordance with the ingredients used.
Choose your answer from the given choices on the box and write your answer
in your answer sheet.

Fish Stock Salt Stock

Mirepoix Bouquet garni Sauce

1. Which should not be added to the stock because it causes saltiness?

2. It is a bundle of fresh herbs added to the stock to enhance its flavor and aroma.

T.L.E. 10 – COOKERY 2
QUARTER 3 – WEEK 2
3. What kind of stock uses fish as its main ingredient?
4. It is a liquid by product produce if you will simmer meat, fish and vegetables.
5. It is a French term for the combination of coarsely chopped onions, carrots and celery
used to flavor stocks.

Learning Outcome 2 Prepare Soups Required for Menu Item

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.

Classifications of Soups

1. Clear Soups - a clear, unthickened broth or stock.

● it may be served plain or garnished with a variety of
vegetables and meats.
● It is similar to stocks, except that broths are based on
meats rather than bones, it has a richer and have a
more defined flavor.

Consommé is a strong and clear broth or stock

● It is a rich, flavorful stock or broth that has been
clarified to make it perfectly clear and transparent.
● It is made by combining lean chopped meat, egg
whites, mirepoix, herbs and spices and an acidic
ingredient like tomatoes, wine, or lemon juice.
● good quality of consommé must be crystal – clear, has a good body, amber to
brown in color, and
completely fat-free.

Clarification is the combination of ingredients since the particles that make the broth
appear cloudy are trapped as it cooks.

T.L.E. 10 – COOKERY 3
QUARTER 3 – WEEK 2
 Broth and bouillon are simple clear soup without solid
ingredients.
- they are similar to stock in technique and in
cooking time. Broths can be served as is,
whereas stocks are used in production of other
dishes.
- 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.

Vegetable soup – clear seasoned stock or broth with the

addition of one or more vegetable, meat, or poultry.

2. Thick Soups are soups that are thickened to provide a heavier consistency.
● It is a cream soup based on béchamel sauce and is finished with a heavy cream.

Other sauce maybe used to thicken the soup and create consistency.
- roux sauce is a mixture of roughly equal volumes of a starch and a liquid fat
that are cooked together and then used as a thickener for liquids in soups,
stews, and sauces.
- béchamel sauce is milk thickened with roux. But some thick soups are veloute
sauce-based, stock thickened with roux.
- veloute 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.

Cream soups – are soups thickened with roux, Beurre manié, liaison or other
thickening agents, plus milk, or cream.
- Chowder are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes, then thickened with roux.

https://www.freepik.com/free-photo/seafood-casserole-with-
toasts_6022822.htm#page=1&query= chowder&position=3
e

T.L.E. 10 – COOKERY 4
QUARTER 3 – WEEK 2
 - Vichyssoise are cold, thick soup , simply cream
soups served cold.

- Bisque are thickened soups made from shellfish.

Crustaceans like shrimps and lobsters are used by
simmering it in a stock or a fish fumet.

https://www.freepik.com/free-photo/flat-lay-wooden-
spoon-mushroom-bisque-with-bread-
mushrooms_6162027.htm#page=1&query=bisque&posi
tion=29
- 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

https://www.freepik.com/free-psd/gazpacho-landing-page-web-
template_10036989.htm#page=1&query=Gazpacho
%20&position=26

- Purees – are cold, thick soup , simply cream

soups served cold.

https://www.freepik.com/free-photo/roasted-pumpkin-carrot-
soup-with-cream-seeds-fresh-green-ceramic-bowl-top-
view_5433581.htm#page=1&query=pumpkin
%20puree&position=8

- Veloutes – soup thickened with egg, butter and

cream.

3. Other types of soup

a. Dessert soup

B. Osheriku – a Japanese C.Tonge sui – a Chinese

asuki bean soup sweet dessert soup.

T.L.E. 10 – COOKERY 5
QUARTER 3 – WEEK 2
A. Ginataan – a Filipino
soup made from coconut
milk, milk, fruit, and
tapioca pearl served hot
or cold.

https://www.freepik.com/free-photo/red-bean-
hot-soup-white-bowl-place-white-marble-
floor_11994845.htm#query=bean
%20soup&position=13

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.

Photo by Ari Spada on Unsplash

https://unsplash.com/photos/HYR2gEcx1r0

c. Cold soup is variations on the traditional soup

wherein the temperature when served is kept at or
below temperature.

https://www.freepik.com/free-photo/cold-soup-with-
fresh-cucumbers-radishes-potato-sausage-with-yoghurt-
bowl-traditional-russian-food-okroshka-summer-cold-
soup-top-view_7380141.htm

d. Asian soup is a traditional soup which is typical

broth, clear soup, or starch thickened soup.

https://pixabay.com/photos/noodle-soup-
ramen-noodles-ramen-765706/

Other thickening agents for soup

1. rice 3. grain
2. flour 4. corn starch

Ingredients of soup

• Salt • Pepper
• Onion • Garlic
• Water • Cornstarch
• Eggs • Butter
• Cream

T.L.E. 10 – COOKERY 6
QUARTER 3 – WEEK 2
 • Meat (chicken, beef, pork, lamb, fish)
• Vegetables (carrots, string beans, turnips, tomatoes, mushrooms,
celery, leak)
• Seasoning (MSG, convenience products)
• Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)

Basic Principles of Preparing Soup

1stPrinciple. Starting with Cold Water

Why cold water? Most protein, 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

2ndPrinciple. 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 a half hour (30 minutes) 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 a long cooking.

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

4th Principle. Simmering

Gentle extractions 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.

Activity #1. Enumerate me!

Objective: Identify ingredients needed in preparing different types of soup.
Materials: Pencil and paper
Directions. List down the ingredients needed when preparing the following types of
soup.. Write your answer in your answer sheet.
1. Bisque _______________________________________________________
2. Veloutes _______________________________________________________
3. Gazpacho _______________________________________________________

T.L.E. 10 – COOKERY 7
QUARTER 3 – WEEK 2
4. Chowder _______________________________________________________
5. Consommé _______________________________________________________

Activity #2 Identify me!

Objective: Identify ingredients needed in preparing different types of soup.
Materials: Pencil and paper
Directions. Identify the following types of soup. Write your answer in your answer sheet.
1. It is a dessert soup made up with coconut milk, tapioca pearl , camote and saba.
2. A type of soup made out of beans.
3. What do you call a Chinese sweet dessert soup made with sago and fungus.
4. It is a thickening agent for soup made out of corn.
5. A type of soup made from chilled cantaloupe with fruit or vegetable juice.

Soups are based on stocks added with other ingredients for variety of flavor,
consistency, appearance and aroma. They are classified into two, clear soups and
thick soup
Thick Soups are soups that are thickened to provide a heavier consistency. It
could be roux base sauce ( starch ), béchamel sauce base ( milk) or veloute
sauce base
( egg)

T.L.E. 10 – COOKERY 8
QUARTER 3 – WEEK 2
Arrange me!
Objective: Identify the basic principles when preparing soup.
Materials: Pen and paper
Directions. Arrange the basic principles of preparing soup and explain each principle.
Write your answer on your answer sheet.
SIMMERING
CUTTING VEGETABLES
STARTING WITH COLD WATER
SKIMMING
SELECT YOUR PROTEIN BASE

1st Principle ______________________________________________________

______________________________________________________
nd
2 Principle ______________________________________________________
______________________________________________________
rd
3 Principle ______________________________________________________
______________________________________________________
th
4 Principle ______________________________________________________
______________________________________________________
th
5 Principle ______________________________________________________
______________________________________________________

Directions: Read and understand the statements below. Choose the letter of the correct
answer and write it in your answer sheet.

1. What type of soup are produced without solid ingredients?

A. bouillon B. consomme C. puree D. soup
2. What type of Filipino food is made from coconut milk, fruit and pearl and maybe served
hot or cold?
A. chowder B. ginataan C. tongue sue D. oregisu
3. It is a rich flavored stock that has been clarified to make it clear and transparent.
A. bouillon B. chowder C. consumee D. veloutes
4. What type of soup is thickened with egg butter and cream?
A. bouillon B. chowder C. consume D. veloutes
5. What type of stock are added with other ingredients for flavour, consistency and
aroma?
A. chowder B. consumee C. puree D. soup

T.L.E. 10 – COOKERY 9
QUARTER 3 – WEEK 2
 6. What soup is made from fish, shellfish and usually contains milk and potatoes?
A. chowder B. consumee C. puree D. soup
7. A type of soup that are based on unthickened broth or stock is called ______?
A. chowder B. clear soup C. consumee D. puree
8. Vegetable soup that are thickened with starch is called _____?
A. bisque B. fruit soup C. oresigu D. purees
9. These are thickened soup made from shellfish.
A. bisque B. fruit soup C. oresigu D. purees
10. What type of soup uses dried fruits and prunes as main ingredients?
A. bisque B. fruit soup C. oresigu D. purees

Direction: To further check your understanding towards the lesson, answer the following
questions and write your answer on your answer sheet.

1. What are the things that you should consider when making soup?
__________________________________________________________________
__________________________________________________________________

2. What are the different kinds of sauce base ingredients that can be use when
making soup?
______________________________________________________________________
_______________________________________________________________________

REFERENCES
Retrieved from DepEd Learning Material-COOKERY 10 , 2013)
Online resources
Asian Chicken Noodle Soup Recipe | Food Network Kitchen | Food Network
Vegan Cold Cucumber Soup Recipe - Veggies Save The Day
Icy Cold Summer Fruit Soup Recipe - Food.com
Creamy, Fruity, Filipino Ginataan Recipe That Will Satisfy Your Sweet Tooth (yummy.ph)
Oshiruko (お汁粉) Red Bean Soup Easy Recipe: Japan's Winter | favy (favy-jp.com)

Sing For Your SupperYee Haw! Project Food Blog: Challenge #2! - Sing For Your Supper
(singforyoursupperblog.com)
Veloute Soup - hmhub
Lentil Soup with Bacon - Chunky or Pureed - GettyStewart.com
Heirloom Tomato Gazpacho Recipe |Co+op, welcome to the table
Best Crab Bisque Recipe - How to Make Crab Bisque (delish.com)
Classic Vichyssoise Soup - Olivia's Cuisine
Instant Pot Clam Chowder | Simply Happy Foodie

T.L.E. 10 – COOKERY 10
QUARTER 3 – WEEK 2
Kings Vegetable Soup with Bacon | SuperValue
How to Make Chicken Broth | The Cozy Apron
Beef Consommé Recipe (thespruceeats.com)
Clear Soup Recipes - Easy Clear Soup Recipes, IndianClear Soup Recipes (indobase.com)

Technology and Livelihood Education

COOKERY 10
QUARTER 3 – WEEK 2
ANSWER SHEET

Name: Grade: _____________Section:_____________________________

Quarter: 3 Week: ____ Teacher: __ School: ___________________

PRE- TEST POST TEST LOOKING BACK

1. 6. 1 6 1.
2. 7. 2 7 2.
3. 8. 3 8 3.
4. 9. 4 9 4.
5. 10. 5 10 5.
Check
your
understa
nding
1.

.2.

3.

4.

5.

Score

Activity #1 Activity #2
1. 1.
2 2.
3. 3.
4. 4.
5. 5.
SCORE:

Reflection
1. ______________________________________________________________________________
2. ______________________________________________________________________________

LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A. GANABAN
Validator
T.L.E. 10 – COOKERY 11
JIM C. GAGOTE
QUARTER 3 – WEEK 2
Illustrator
T.L.E. 10 – COOKERY 12
QUARTER 3 – WEEK 2