10

TLE – HE (Cookery)
Activity Sheet – Quarter 3 –MELC 2
Prepare Soups Required for Menu Items

REGION VI – WESTERN VISAYAS

1
TLE 10 – HE (Cookery)
Activity Sheet No. 2
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.
This Learning Activity Sheet is developed by DepEd Region 6 – Western
Visayas.
ALL RIGHTS RESERVED. No part of this learning resource may be
reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TLE 10 – HE (Cookery) Activity Sheet

Writer: Alcynia Christine M. Orense, Josie V. Parcon

Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale
Editors: Benilda M. Tambanillo, Myrna Aguilar, Leo C. Niedes
Layout Artist: Roxan E. Del Castillo

Schools Division Quality Assurance Team: Raymund L. Santiago,

Roxan E. Del Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team:
Ramir B. Uytico,
Pedro T. Escobarte Jr.
Elena P. Gonzaga
Donald T. Genine
April C. Velez
Jeanalyn L. Jamison
Jo-an R. Pet
Introductory Message

Welcome to TLE 10 – HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This is
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.
The Learning Activity Sheet is self-directed instructional materials aimed to
guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

For learning facilitator:

The TLE 10 – HE (Cookery) Activity Sheet! will help you facilitate the
leaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and learner. This will
be made available to the learners with the references/links to ease the independent
learning.

For the learner:

The TLE 10 – HE (Cookery) Activity Sheet! is developed to help you
continue learning even if you are not in school. This learning material provides you
with meaningful and engaging activities for independent learning. Being an active
learner, carefully read and understand the instructions then perform the activities and
answer the assessments. This will be returned to your facilitator on the agreed
schedule.
 Quarter 3, Week 2

Learning Activity Sheet (LAS) No. 2

Name of Learner _______________________________________________________

Grade and Section: _________________________Date________________________

TLE 10 – HE (COOKERY) ACTIVITY SHEET

Prepare Soups Required for Menu Items
I. Learning Competency with code:
LO 2. Prepare Soups Required for Menu Item ( MELC 2)
2.1. Select and assemble correct/ appropriate ingredients in making soups.
2.2. Prepare variety of soup recipes.
2.3. Present and evaluate soup dishes.
II. Background Information for Learners
Today, there are many canned and dried soup preparations available in the
market. These make preparing and eating soups easy and convenient. But when it
comes to flavour, nothing beats soups made by our own hands, that use different
ingredients gathered in our backyard then simmered for hours to bring out their
maximum flavour.
A soup is a dish which may be hot or cold, that is made by combining many
ingredients with a liquid, mostly added with meat and vegetables. They are
simmered for a long time in a liquid or stock, until they become flavourful. Rice,
grains, or starches are sometimes added to thicken soups.
Prepare Stocks for Required Menu Items
Principles of Preparing Stocks
Stocks- are among the most basic preparations found in professional kitchen. They
are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a
flavourful liquid prepared by simmering meaty bones from meat or poultry, seafood
and/or vegetables in water with aromatics until their flavour, aroma, colour and body,
and nutritive value are extracted.
Prepare Soups Required for Menu Item

Soups
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 Soup

https://pixabay.com/photos/rice-vermicelli-noodle-beef-food-1381146/

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 flavour. 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 flavour 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 colour, and completely fat-free.
A. 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.
B. Vegetable soup – clear seasoned stock or broth with the addition of one or more
vegetable, meat, or poultry.
a. Laswa- The most popular Visayan
vegetable soup is “Laswa”, popular in
Negros and Panay Islands, where local
vegetables such as saluyot, alogbate,
okra and squash are cooked and
seasoned with shrimp paste or
“Bagoong” for a rich flavour. Shrimp or
bits of fish are also added to balance
the flavour of the soup.
Source: http:// pixabay.com

B. Consomme – rich, flavourful stock or broth that has been clarified to make it
perfectly clear and transparent.

a. Chicken Tinola- A common food

commonly found in Visayas made from
chicken meat, papayas and sili leaves.

Source://www.istockphoto.com/photo/top- view-of-a-
large-serving-of-chicken-tinola-a-filipino-soup-dish-
served-as-an-gm1281401616-379444148
2. Thick Soups

https://pixabay.com/photos/search/thick%20soups/

Thick Soups are 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 back in the soup. Cream soups may
be served hot or cold.
A kind of cream soup based on crustaceans like shrimps and lobsters is bisque.
It is made by simmering a crustacean in a stock or a fish fumet.
Another thick vegetable soup is the chowder made with broth, milk or water
as base, then thickened with roux. Cold, thick soups such as vichyssoise are
simply cream soups served cold. Others like 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.
 Cream soups – are soups thickened with roux, beurremanie, liaison or
other thickening agents, plus milk, or cream.
 Purees – vegetable soup thickened with starch

a. “Linutik nga Kalabasa (Squash

Puree)- a classic Ilonggo soup
enjoyed in Iloilo and Negros Island
with special combination of squash,
shrimp or pork cooked in coconut
milk.

Source: https://pixabay.com/photos/pumpkin-soup-
soup-orange-chubby-1685574/

 Bisques – are thickened soups made from shellfish.

a. Miswa with Punaw and Patola

Soup- a popular Iloggo soup made
from shellfish, patola and miswa
noodles cooked and seasoned.

Source: https://pixabay.com/photos/vermicilli-soup-filipino-
asian-619976/
  Chowders – are hearty soups made from fish, shellfish or vegetables
usually contain milk and potatoes.
a. Ginataang Mais- a hearty
soup made from corn and
coconut milk popular among
Visayan homes.

Source: http://pixabay.com/corn-coco-soup-filipino- 784765

 Veloutes – soup thickened with egg, butter and cream.

3. Other types of soup
I. Dessert soup
A. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
A. “Wit-wit”- a dessert soup made with
glutinous rice, various slices of saba
bananas, taro and sweet potatoes. It is
comparable to guinataan and bilo-bilo
found in other regions.

Source: http://pixabay.com/rice-
porridge-filipino-breakfast-healthy-3186256/

B. Osheriku – a Japanese asuki bean soup

C. Tonge sui – a Chinese soup

II. 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.
a.“Ginat-an nga Bayabas”- a
popular dish in many parts of
Visayan region, where guava fruit
is simmered and cooked with
coconut milk and sugar.
 Source:http://pixabay.com/fruit-coco-soup-
filipino-784765

III. Cold soup is variations on the traditional soup wherein the temperature when
served is kept at or below temperature.
IV. Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup.
a. La Paz Batchoy- a popular
Visayan signature dish
made from Miki noodles,
pork organs and with a
garnishing of ginger, green
onions, raw eggs and
chicharron.

Source: http://pixabay.com/noodle-signature- soup-

filipino-765706

Other thickening agents for soup

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

Common Ingredients of soup

• Meat mushroom
(chicken, celery, • Butter
beef, pork, leak) • Cream
lamb, fish) • Onion •Garnishes
• Salt • Garlic (slices of
• Pepper • Water lemon,
•Vegetable • Eggs egg,
(carrots, •Cornstarch shredded
string •Seasoning vegetables
beans, (MSG,con pimiento
turnips, venience strip
tomatoes, products)
Basic Principles of Preparing Soup
1st Principle. Starting with Cold Water
Why cold water? Most protein, vitamins and minerals dissolve in cold water.
Part of the flavour comes from these components. Using hot water would lessen
the
 flavour and nutritive content of stock
2nd Principle. Cutting vegetable to appropriate size for the type of stock.
The size of cut helps the maximum flavour 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 1cubed so that stock will have time to extract the flavour 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 flavour 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.

III. Accompanying DepEd Textbook and Educational Sites

Department of Education ( 2015)., K to 12 Basic Education Curriculum
Technology and Livelihood Education 10 Learners Material (pp. 255 – 259). Pasig City,
Philippines

Technology and Livelihood Education 10 Modules in Home Economics Cookery

(2015)., Joana C. Peralta., (pp. 171-181)., St. Bernadette Publishing House
Corporation. Quezon

Basic Foods for Filipinos, 4th edition (2006)., Chavez, Libia L., et.al., (299 –
322)., Copyright by Merriam and Webbster Bookstore, Inc.

“Google Privacy Policy,” n/d , http://www.google.com/intl/en/privacypolicy.html.

IV. Activity Proper

1.Directions: Read and understand the instructions for each activity below by
identifying the different kinds of soups being described. Use a separate paper for your
answer sheet. Write your answers legibly.
Exercises/ Activities
Direction: Identify the kind of soup being described in each question. Write your answer
on the space before each number.

Tell Me Who I Am
_____1. A Filipino soup made from coconut milk, fruit, and tapioca pearl served hot
or cold.
_____2. A soup based on a clear, unthicken broth or stock.
_____3. A clear seasoned stock or broth with the addition of one or vegetables, meat
or poultry.
_____4. A rich, flavourful stock or broth that has been clarified to make it clear and
transparent.
_____5. Are soups thickened with roux, beurremarie, liaison, or other thickening
agents, plus milk or cream.
_____6. A vegetable soup thickened with starch.
_____7. A thickened soup made from shellfish.
_____8. A hearty soup made from fish, shellfish or vegetables usually containing
milk and potatoes.

_____9. A soup thickened with egg, butter and cream.

_____10. A simple clear soup without solid ingredients.

Remember Me…

Direction: In the chart below, list down three (3) different kinds of soups that
you have eaten. Enumerate the ingredients used in making each.
Soup Ingredients Used

Watch and Learn!!!

Direction: Visit www.youtube.com. Watch videos on how to prepare different
kinds of soups. Choose from any of the videos you’ve seen and write down the
tools and equipment, the ingredients used and the procedure on how to prepare it.
Write your paragraph on a piece of paper.
Try Me
Direction: (Refer to Activity No. 3). Based on the videos you have seen on
YouTube, this time, let us test your ability to create an original soup recipe. Submit
your self- taken pictures for evaluation. Your finished product will be rated using
the given Rubric below. Ask your parent or your older sibling to rate your output.
(Have any member of your family taste your soup.)
 Criteria for Evaluating and Presenting Soup Good Fair Poor
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good colour combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing the
ingredients
b. used only the proper and needed utensils and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for cooking,
used clean apron, hair nets, hand towel and pot holder
b. Observed sanitary handling of food
3. Conservation of nutrients
a. followed proper preparation and cooking procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:

Guide Questions:
1. What are the ingredients used in making soups?
2. How are soups classified/
3. What are the basic principles of preparing soup?
4. Why is it important to follow the principles when preparing soups?

V. Reflection:
Soups are “versatile” dishes. Do you also believe that this statement is true? Why or
why not? Explain your answer
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
______________________________
VI. Answer Key:
Activity no.1

1. ginataan
2. Clear soup
3. Vegetable soup
4. consomme
5. Cream soup
6. puree
7. bisque
8. chowders
9. veloute
10. Broth and bouillon