LESSON EXEMPLAR

Learning Modality: Flexible Distance Learning

Learning Area: T.L.E

School My Messiah School of Cavite Grade Level Grade 10

Teacher Reginald V. Calderon Jr. Learning Area A

Teaching Date January 3-7 , 2022 Quarter Third Quarter

Teaching Time 8:00 - 9:00 AM & 9:00 - 10:00 AM No. of Days 5 days

I. OBJECTIVE a. Define soup;

b. Classify different type of soups;
c. List the ingredients use in making soups.

A. Content Standards The learner demonstrates an uderstanding basic concepts

and underlying theories in preparing stocks, sauces, and
soups

B. Performance Standards The learners prepares a variety of stocks, sauces, and

soups used in different cultures.

C. Most Essential learning Competencies • Select and assemble correct ingredients in preparing
(MELC) soups, including stocks and garnishes
• Prepare variety soup recipes according to enterprise
standards
• Present and evaluate soup recipes in accordance with
the criteria

D. Enabling Competencies
(If available, write the attached enabling competencies)

II. CONTENT PREPARE SOUPS REQUIRED FOR MENU ITEMS

III. LEARNING RESOURCES

A. References

a. Teacher’s Guide Pages 255-269

b. Learner’s Material Pages 255-269

c. Textbook Pages

d. Additional Materials from Learning

Resources

B. List Learning Resources for Development

LM- COOKERY 10
and Engagement Activities
II. PROCEDURES

A. Introduction What I need to know?

This module was designed and written to guide you to acquire the
learning competencies and develop your skills in preparing and selecting
appropriate cooking methods of vegetables dishes. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged
to follow the standard sequence of the course. However, the order in which
you read the module can be changed to correspond with the textbook you are
now using

What’s new?
1. What is the key to making good soup?

2. What is the benefits of eating soup first before heavy meal?

3. Give at least 3 soups that you already know and explain the benefits

B. Development What I know?

This part includes an activity that aims to check what you already
know about the lesson to take. If you get all the answers correct, you
may decide to skip this module.
Directions: Read the following questions carefully and choose the
letter of the correct answer. Write your answer in your test notebook.
1. Which of the following is a clear soup?
A. bisque C. cream
B. bouillon D. puree
2. What substance is added that gives taste to the food?
A. decoration C. seasoning
B. flavoring D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above
B. Development

What is in?
Hello learners. In the previous lesson, the different ways to prepare
ingredients were discussed. You learned that many techniques were
used for food preparation before cooking and they are done
according to the requirements of the various dishes. In this module,
you will learn appropriate cooking methods of preparing soup
required for menu’s item.

What is it?
 C. Engagement What’s more?

C. Engagement What I can I do?

DIRECTION: Identify the given pictures and explain each. Write your
answer on a separate sheet of paper.
 C. Engagement PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a
boil. Simmer for 5 minutes and skim. Cover and simmer for 1
hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt
peppercorns, parsley, thyme, garlic and bay leaf. Cover and cook
slowly for 4 – 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat.
Use absorbent paper towels. Remove the remaining particles and
reserve the meat for another purpose.
4. To clarify the consommé, return it to the heat and add beaten egg
whites and eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness
cheesecloth.
6. Pour 6 cups of consommé into a saucepan and reserve the
remainder for another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20
minutes, remove from the heat and strain through cheesecloth.
8. Serve hot.

What other enrichment activities can I engage in (Additional

Activities? (Additional Activities)

1. In a 2-quart soup pot, pour 6 cups of chicken broth to a

simmer. Add the soy sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth
mixture
3. Mix the cornstarch with the remaining 1⁄2 cup chicken stock
until lump free. Add to the soup. Stir in the sesame oil, garnish
with scallions and serve hot.

D. Assimilation What I have learned?

-The learners will be asked what they learn for this day.

1. Explain the importance of preparing soup?

 What can I do? (Assessment)
Directions: Read the following questions carefully and choose the
letter of the correct answer. Write your answer in your test notebook.
1. Which of the following is a clear soup?
A. bisque C. cream
B. bouillon D. puree
2. What substance is added that gives taste to the food?
A. decoration C. seasoning
B. flavoring D. thickening
3. What type of soup can be served either hot or cold?
A. ancient soup C. dessert soup
B. cold soup D. fruit soup
4. What utensil is appropriate in serving hot soup?
A. bowl C. soup bowl
B. basin D. tray
5. What makes a soup appetizing?
A. garnish C. taste
B. ingredients D. all of the above

E. Reflection The learners, in their notebook, journal or portfolio will write

their personal insights about the lesson using the prompts
below.
I understand that___________.
I realize that________________.

PREPARED BY:

Mr. REGINALD V. CALDERON

T.L.E Teacher

CHECKED BY:

Mr. MARVIN A. ROSE

Academic Coordinator

NOTED BY:

Ms. Nonette N. adonay

Principal