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Detailed Lesson Plan in Cookery
Detailed Lesson Plan in Cookery
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200
I. Objectives
Discuss the different classification of soups;
Identify the different classification and ingredients of soups;
Appreciate the importance of soups in each menu items.
II. Content.
Prepare Soups required for menu items.
III. Procedures
A. Introduction
Prayer
Attendance
B. Activity
Arrange the scrambled words
C. 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.
D. 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
Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200
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.
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
Cream soups – are soups thickened with roux, beurre Manie, liaison or other
thickening agents, plus milk, or cream.
a. Dessert soup
Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
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)
E. Application
The activity will be called “Carousel. There are four questions which will be
disseminated to each group.the group will have 5 mins. to answer each question
before it will be passed on to next group and so on. The 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?
Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200
III. Assessment
Direction: Read each item below. On your test notebook, write the letter which
corresponds to the correct answer.
a. bisques b. bouillon
c. consommé d. fruit
a. soup b. stock
c. broth d. consommé’
a. adjusting consistency
c. adding flavour
b. degreasing
d. reconstituting
a. adjusting consistency
c. adding flavour
b. degreasing
d. reconstituting
a. Decoration b. flavouring
c. seasoning d. thickening
a. bowl
b. basin
Republic of the Philippines
Department of Education
Region X – Northern Mindanao
DIVISION OF ILIGAN CITY
SUAREZ NATIONAL HIGH SCHOOL
Brgy. Suarez, Iligan City 9200
c. soup bowl
d. tray
a. garnish b. ingredients
c. taste d. all the above
IV. Assignment
Advance study on how to prepare sauce required for menu items.
Prepared by:
Checked by:
Maricel P. Ortega
Master Teacher 1