April Rose G.

Podador

COOKERY 10

MARCH 12,2024

LESSON PLAN IN TLE- COOKERY

I. OBJECTIVES
A. Learning
Competency Enumerate several techniques in evaluating a soup

B. Learning Outcomes The learners should be able to Enumerate the several techniques
in evaluating a soup
II. Content Several techniques in evaluating a soup
III. Learning Resources
A. References TLE 10 Cookery Learning Manual pp.
www.google.com

IV. Procedures
A. 1. Prayer
PRELIMINARY 2. Greetings
ACTIVITIES 3. Checking of Attendance
4. Classroom Conditioning
5. Review
Elevator Pitch
The students prepare a short elevator pitch summarizing the
knowledge they have learn from previous discussion. The student
will also get to practice their speaking skills. (Selected Students)

B.
MOTIVATION Video Presentation:
The teacher will present a short video about cooking a soup are
shown. (Picture Analysis PPT)
After the class watched the video, Draw the class attention by
asking the following questions.
1. What is the video all about?
2. What are the tips in cooking a soup?
3. What other tips can you share that is tried and tested by
experience?
 Importance
Evaluating a soup is not just about satisfying our hunger; it is an
art that involves assessing various aspects to determine its quality
and taste. By employing several techniques, we can gain a deeper
understanding of the soup's characteristics and appreciate its
flavors. Evaluating a soup involves employing various techniques
to assess its quality and taste. The appearance, aroma, taste,
texture, seasoning, ingredients, and presentation all play important
roles in this evaluation process. By utilizing these techniques, we
can appreciate the craftsmanship and creativity that goes into
creating a delicious soup. So, the next time you have a bowl of
soup in front of you, take a moment to evaluate it using these
techniques, and you may discover a whole new level of
appreciation for this humble dish.

PRESENTATION OF ( The lesson proper will be presented through Power point

THE NEW LESSON slides)

Several techniques in evaluating a soup

 The ingredients must not be overcooked, it must be suitable

as a starter for main meal
 The color must be consistent with the other ingredients for the
presentation
 The flavor must compliment each other without any off flavor
as it all goes together

Every color of soup

 Purple
 Yellow
 Orange
 Red
 Just the right mix of colored vegetables make a delicious soup
in this tasty introduction to colours, counting, and veggies.

Qualities of good soup

 Good soup have specific ingredients that make good.
 They are also cooked a specific way to bring out the right
flavors and textures.
 A bad soup has the wrong consistency, flavor, ingredients or
cooking methods. If just one of these is wrong, an otherwise
good soup can fall short.
1. Good Stock
 Every good soup starts with a good stock.
 Meat, meat bones, vegetables and seasonings boil in water to
bring out the flavor.
 The resulting water is soup stock.
 The type of stock for a soup depends on the type of soup. For
example, if the soup is chicken noodle, it requires a chicken
 stock. The type of soup also dictates what seasonings will go
on it, such as bay leaves for chowder.
2. Proper Consistency
 Without the right ingredients and preparation, a soup may
have the wrong thickness and consistency.
 Stock is watery when it is complete. Stocks for soups that
have watery broths, such as chicken noodle or minestrone,
have the right consistency without anything extra.
 Creamy soups, such as creamy chicken noodle or creamy
tomato, need cream and sometimes butter to give them a
creamy consistency. They should be creamy and smooth, but
not too thick.
 Thick and creamy soups, such as baked potato soup and
chowder, need cream, butter and flour to give them the right
consistency.
 The flour and butter must be a roux before it goes in the
stock.
3. Good Flavor
 A good soup always has good flavor. It is not too salty or
overpowering and it does not have uncomplimentary spices.
 A soup that needs a little salt or pepper is not necessarily bad,
as diners can add their own at the table.
 However, a cook can only fix a soup that has too much
seasoning in the kitchen. If it reaches the table in that state, it
is a bad soup.
4. Ideal Ingredients
 A good soup has fresh and correct ingredients. Using the
wrong ingredients can make a soup too watery, thick, oily or
bland.
 Frozen vegetables can substitute fresh vegetables, but it is not
ideal. Heavy cream is best for creamy soups and chowder.
Good soup has real butter rather than margarine.
 Fresh meat and vegetables goes into good soup stock, not
base or bullion.
5. Good Texture
 The texture of a soup depends on the vegetables and meats in
it. The meat in a good soup is tender.
 The vegetables should be soft of al dente, according to taste.
If soup meat is too dry or vegetables too crisp or soft, it
detracts from the overall effect of the soup.

The 7 biggest mistakes you make cooking soup

1. Boiling instead of simmering
2. Not using enough salt
3. Ignoring water
4. Overcooking the vegetables
5. Adding tomatoes at the beginning
6. Neglecting to garnish
7. Not trying a pressure cooker especially in meat
 Activity 1
( I Do)
MODELING Direction: Identify and write
the
classification of each
dessert. Write
your answer on your
answer sheet.
Identify and write the
classification of each
dessert. Write
your answer on your
answer sheet.
Directions: Identify
and write the
classification of each
dessert. Write
your answer on your
 answer sheet.
Directions: “ Fill me in”
Fill out the blanks with the needed information to complete the
statement.

1. The ingredients must not be_____________,it must be

suitable as a starter for main meal.
2. The___________must compliment each other without any
off flavor as it all goes together.
3. Fresh meat and____________goes into good soup stock, not
base or bullion.
4. ___________,such as creamy chicken noodle or creamy
tomato, need cream and sometimes butter to give them a
creamy consistency. They should be creamy and smooth, but
not too thick.
5. Every_________soup starts with a good stock.

Activity 2 Direction: Enumeration

( You Do) Enumerate the 7 Biggest mistakes you make cooking soups
PRACTICE
1. __________________________
2. __________________________
3. __________________________
4. __________________________
5. __________________________
6. __________________________
7. __________________________

Evaluation Independent Activity

Enumerate the Qualities of a good soup

1. _______________________
2. _______________________
3. _______________________
4. _______________________
5. _______________________

Assignment Directions: Give at least one example of soups that you know and
cite its ingredients and procedures.

Reflection