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ZAMBALES NATIONAL HIGH SCHOOL
Iba, Zambales
Technology & Livelihood
Education- Cookery 10
Guided Learning Activity Kit
-. Prepare Soups Required for
Menu Items Quarter III- Week 2
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TLE Cookery – Grade 10
Guided Learning Activity Kit
Prepare Soups Required for Menu Items
Quarter 3- Week 2
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Development Team of the Activity Sheet
Writers:
Jarad C. Sevilla
Editors:
Larry B. Vispo
Reviewers:
Saturnina R. Avecilla, EdD
Illustrator:
Jarad C. Sevilla
Leonor L. Manalo
Layout Artist:
Jarad C. Sevilla
Management Team:
Leonardo D. Zapanta, EdD CESO V
Michelle Ablian Mejica, EdD
Manolito B. Basilio, EdD
Garry M. Achacoso
Milma Mendones, EdD
Charlie T. Carreon
Jay Morados
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Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
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Prepare soups required for menu
items.
Introduction
Soup is a primarily liquid food, generally served warm or hot (but may
be cool or cold), that is made by combining ingredients of meat or vegetables
with stock, or water. Hot soups are additionally characterized by boiling solid
ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Soups are similar to stews, and in some cases there may not be a clear
distinction between the two; however, soups generally have more liquid (broth)
than stews.
Learning Competency
Prepare soups required for menu items. (TLE_HECK9-12SSS-IIIb-21)
Objectives
At the end of this guided learning activity kit, you are expected to:
 To be able to understand the meaning of soups and its classification.
 To be able to identify the different ingredients used in preparing soups.
 To be able to understand the basic principles in preparing soup.
Review: Let’s check how much have you
learned?
I. IDENTIFICATION:
Direction: Identify the following term to complete the statement. Write the
answer on your answer sheet. (5 pts.)
1._____ a clear, thin liquid flavored by soluble substances extracted from meat,
poultry, and fish; and their bones, and from vegetables and seasonings.
2._____ stocks that are made from beef or veal bones.
3._____ stocks that are made in vegetables.
4._____ stocks that are made in chicken bones.
5._____ stoks that are made in fish bones.
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Discussion: Let’s go!
Soups
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.
Classification 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 stocks, except that
broths are based on meats rather than bones so
they are richer and have a more defined flavor.
• Broth and bouillon simple clear soup without
solid ingredients.
Broth and bouillon are similar to stock in
technique and in cooking time.
The major
distinction between broth and stock is that broths
can be served as is, whereas stocks are used in
production of other dishes.
• 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- soups that are thickened to
provide a heavier consistency. Thick soup is a
cream soup based on béchamel sauce and is
finished with a heavy cream. A béchamel sauce is
milk thickened with roux. But some thick soups
are veloute sauce-based, stock thickened with
roux. A 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
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back in the soup. Cream soups may be served hot
or cold.
• Cream soups – are soups thickened with roux,
beurremanie, liaison or other thickening agents,
plus milk, or cream.
• Purees – vegetable soup thickened with starch
• Bisques – are thickened soups made from
shellfish.
• Chowders – are hearty soups made from fish,
shellfish or vegetables usually contain milk and
potatoes.
• Veloutes – soup thickened with egg, butter and
cream.
3. Other types of soup
Dessert soup
A. Ginataan – a Filipino soup made from coconut
milk, milk, fruit, and tapioca pearl served hot or
cold.
B. Osheriku – a Japanese asuki bean soup
C. Tonge sui – a Chinese soup
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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
Cold soup is variations on the traditional soup
wherein the temperature when served is kept at or
below temperature
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.
corn starch
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)
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.
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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.
Cooking soups
Meats, 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.
Grains and Pasta
•
Allow a little more time in cooking.
Beans and Legumes
•
Soaked beans, lentils and black-eyed peas should be added with the liquid so
they will fully cook
Dense or Starchy Vegetables
•
A small-diced cut of potatoes, carrots, and winter squashes will require 30–45
minutes to cook.
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
Broth-based soups maybe prepared in advance, cooled and refrigerated. This
facilitates removing of congealed fat from the surface. Skim the top layer of fat from
a hot soup with a ladle, alternately.
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Activities
Guided Practice 1: Can you Name Me?
Direction: Carefully read the statement. Use the word bank below to identify
the different terms that has been discuss in this lesson.
Vegetable soup
Consommé
Broth and bouillon
Thick soups
Soup
Cream soups
Purees
Chowders
Bisque
Veloutes
Stocks
Meat
_____1. Based on stocks added with other ingredients for variety of flavor,
consistency, appearance and aroma.
_____2. Simple clear soup without solid ingredients.
_____3. Clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.
_____4. Rich, flavorful stock or broth that has been clarified to make it
perfectly clear and transparent.
_____5. Soups that are thickened to provide a heavier consistency.
_____6. Soups thickened with roux, beurremanie, liaison or other thickening
agents, plus milk, or cream
_____7. Vegetable soup thickened with starch.
_____8. Thickened soups made from shellfish.
_____9. Hearty soups made from fish, shellfish or vegetables usually contain
milk and potatoes.
_____10. Soup thickened with egg, butter and cream.
Guided Practice 2: Select Me:
Direction: Read the statement carefully, and then choose the best answer from the
given options. Write only the letter of the correct answer in your answer sheets.
1. A Filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot
or cold.
a. bisque
b. ginataan
c.chowder
d. tonge sui
2. A Japanese asuki bean soup.
a. osheriku
b. ginataan
c.chowder
d. tonge sui
3. A Chinese soup.
a. osheriku
b. ginataan
c.chowder
d. tonge sui
4. Can be served hot or cold depending on the recipe where dried fruits are
used like raisins and prunes.
a. fruit soup
b. cold soup
c. asian soup
d. osheriku
5. A traditional soup which is typical broth, clear soup, or starch thickened
soup.
a. fruit soup
b. cold soup
c. asian soup
d. osheriku
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Independent Practice
Extend what you've learned! True and False?
Directions: Read each statement below carefully. Place a T on the line if you think a
statement it TRUE. Place an F on the line if you think the statement is FALSE.
_____1. In preparing soup, we should start with hot water.
_____2. Cutting vegetable to appropriate size for the type of stock.
_____3. Select your protein based. Beef, Chicken, Pork and Fish.
_____4. Gentle extractions aid in flavor and nutrition and boiling causes cloudiness
through agitation of the ingredients.
_____5. Keep the stock clear and the scum on top of stocks contains impurities.
Assessment
Directions: Read the question below and answer it briefly. Write the answer in your
paper. Your answer will be graded using the rubrics below.
1. Why is it important to follow the basic principles in preparing soup?
Your answer will be graded using the rubrics below.
CRITERIA
4
3
2
1
Clear
Exceptionally
clear, easy to
follow
methods
Generally
precise, able to
follow
Lacks clarity,
difficult to
follow
Unclear,
impossible to
follow
Concise
The
Explanation
posed and
used are
advanced
The
Explanation
posed, and the
methods used
are
appropriate.
The
Explanation
posed and
methods used
are somewhat
simple.
The
Explanation
posed and the
methods used
are
inadequate
Comprehensiv
e
A thorough
and complete
explanation
Substantial
Explanation
Partial or not
full
Explanation
Relevant
Highly
relevant
Generally
relevant
Somewhat
relevant
Misunderstand
ing or serious
misconception
on the
explanation
Irrelevant
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Reflection
Question: Among the different kinds of soups that has been discussed which
one do you think is the easiest way to prepare? Why?
CRITERIA
4
3
2
1
Exceptionally
clear, easy to
follow
methods
The
Explanation
posed and
used are
advanced
Generally
precise, able to
follow
Lacks clarity,
difficult to
follow
Unclear,
impossible to
follow
The
Explanation
posed, and the
methods used
are
appropriate.
The
Explanation
posed and
methods used
are somewhat
simple.
The
Explanation
posed and the
methods used
are
inadequate
Comprehensiv
e
A thorough
and complete
explanation
Substantial
Explanation
Partial or not
full
Explanation
Relevant
Highly
relevant
Generally
relevant
Somewhat
relevant
Misunderstand
ing or serious
misconception
on the
explanation
Irrelevant
Clear
Concise
References
Book References:
K to 12 Learning Module in Cookery 10 pp. 248-253
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Guided Practice 1
1. soup
2. broth and bouillon
3. vegetable soup
4. consommé
5. thick soups
6. cream soups
7. purees
8. bisques
9. chowders
10. veloutes
Guided Practice 2
1. b
2. a
3. d
4. a
5. c
Independent Practice
1. F
2. T
3. T
4. T
5. T
6.
7.
8.
9.
10.
Assessment and reflection will be check by
the subject teacher.
Key to Corrections
Acknowledgment
The Schools Division of Zambales would like to express its heartfelt gratitude
to the following, who in one way or the other, have contributed to the successful
preparation, development, quality assurance, printing, and distribution of the
Quarter 3 Guided Learning Activity Kits (GLAKs) in all learning areas across grade
levels as a response to providing the learners with developmentally-appropriate,
contextualized and simplified learning resources with most essential learning
competencies (MELCs)-based activities anchored on the principles of guided learning
and explicit instruction:
First, the Learning Resources (LR) Development Team composed of the writers
and graphic artists for devoting much of their time and exhausting their best efforts
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delivery modalities.
Second, the content editors, language reviewers, and layout evaluators
making up the Division Quality Assurance Team (DQAT) for having carefully
evaluated all GLAKs to ensure quality and compliance to DepEd standards;
Third, the Provincial Government of Zambales, for unceasingly extending its
financial assistance to augment the funds for the printing of these learning resources
for use by learners and parents at home;
Fourth, the teacher-advisers and subject teachers, in close coordination with
the school heads, for their weekly distribution and retrieval of the GLAKs and for
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Finally, the parents and other home learning facilitators for giving the learners
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The Management Team
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Department of Education- Region III- Division of Zambales
Learning Resources Management Section(LRMS)
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Tel./Fax No. (047) 6021391