Technology and

10 Livelihood Education
Quarter 3 Module 2
Prepare Soups Required for Menu
Items
TLE_HECK10SSS-IIIb-21
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 3 Module 2 - Prepare Soup Required for Menu Items
First Edition 2020

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The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Region III

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author: Maria Liza G. Naguiat
Language Reviewer: Petronila T. Dela Torre
Content Editor: Lane V. Despabiladeras
Illustrator:Jean Marie B. Fidelino
Layout Artist: Carmina E. De Guzman

Management Team:
Gregorio C. Quinto, Jr., Ed.D.
Chief, Curriculum Implementation Division

Rainelda M. Blanco, Ph.D.

Education Program Supervisor - LRMDS

Agnes R. Bernardo, Ph.D.

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TVE/TVL

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 10

Technology and
Livelihood Education
Quarter 3 Module 2
Prepare Soups Required for Menu
Items
TLE_HECK10SSS-IIIb-21
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Prepare Soups Required for Menu Items.
This module was collaboratively designed, developed and reviewed by educators from public
institutions to assist you, the teacher or facilitator, in helping the learners meet the standards
set by the K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.
This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own learning.
Furthermore, you are expected to encourage and assist the learners as they do the tasks
included in the module.

For the learner:

Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Prepare Soups Required for Menu Items.
This module was designed to provide you with fun and meaningful opportunities for guided
and independent learning at your own pace and time. You will be enabled to process the
contents of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

1
At the end of this module you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!

2
 What I Need to Know

This module provides discussion and series of activities that will you give
you a deep understanding about preparing soups required for menu items.

At the end of this module you are expected to:

1. identify the classification of soup;

2. discuss the other type of soups; and
3. present and evaluate soup recipes in accordance with the criteria.

What I Know
Hello! I hope that you are energized today. Make yourself physically and
mentally ready for our new lesson. But before that, let us check your prior knowledge
about our new lesson. Feel free to answer the following questions.

Directions: Read and understand the questions below. Choose the letter
of the correct answer. Write your answer on your answer
sheet.
____1. Which of the following is a clear soup?
a. bisque c. cream
b. bouillon d. puree
____2. What substance is added to give 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. basin c. soup bowl
b. bowl d. tray
____5. What makes a soup not appetizing?
a. garnish c. taste
b. ingredients d. tea

3
____6. It is a Filipino soup made of tapioca pearl, coconut milk, sugar
and fruits that can be served hot or cold.
a. Biko c. Osheriku
b. Ginataan d. Tongue sui
____7. Which of the following are thickening agents for soup.
a. cornstarch, vegetable c. rice, flour, grain, cornstarch
b. flour, grain, sugar d. rice, flour, salt
____8. These are the ingredients in making Cream of Potato Soup.
a. banana, cream, flour, butter c. potato, oil, breadcrumbs
b. potato, butter, flour, cream d. radish, onion, cream
____9. It is a vegetable soup thickened by starch.
a.bisque c. cream
b.bouillon d. puree
____10. It is a soup thickened by egg, butter, and cream.
a. bouillon c. puree
b. cream d. veloute
____11. It is a kind of soup that has a clear, aromatic and rich tasting flavor of
the major ingredient.
a. Clear Soup c. Fruit Soup
b. Dessert Soup d. Thick soups
____12. It is a kind of soup that have a velvety smooth texture and the
thickness of heavy cream.
a. Clear Soup c. Fruit Soup
b. Dessert Soup d. Thick soups
____13. Another vegetable soup is the chowder made with broth,
milk or water as base, then thickened with roux.
a. Clear Soup c. Fruit Soup
b. Dessert Soup d. Thick soups
____14. Ginataan is a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold is other types of soup called .
a. Clear Soup c. Fruit Soup
b. Dessert Soup d. Thick soups
____15.It may include milk, sweet or savory dumplings, spices or alcoholic
beverages like brandy and champagne.
a. Clear Soup c. Fruit Soup
b. Dessert Soup d. Thick soups

Are you done answering? Are the statements above are familiar to you? Well,
if you answered no this module will help you understand more about this lesson. So,
keep moving with the activities. Enjoy learning!

4
 What’s In
Welcome to Cookery 10. Before we proceed, let us try to recall the previous
lesson. Can you apply what you have learned in the previous module?
Directions: Re-arrange the following ingredients in preparing stocks.
Write the importance of each ingredients in your answer
sheet.

1. S O B E N

2. O X P I R E M I

3. T O U Q U E B N A G I R

4. D I C A D O R P T U C S

Good job! The result of your activity showed how to really mastered the
previous lesson. Now, be ready for the new challenges that this module will give you.
Good luck!
5
 What’s New
To give you a glimpse of the new lesson, answer this activity.

Directions: Find the 10 soup dishes. Write your answer on your answer sheet.

P O T A T O S O U P C O L D M U C H E G

L E E K S Q U A S H H O C T U I R A S I

S Q U I D F I S H Y I N O I S E E T A N

A P A R A G U S I C C I R E H L A L T A

C A R R O T S O U P K A N O R O M E O T

E S C A L L I O N E E S S I O W S O F A

A T L E A S T P I G N Y O S O L O T I A

L A Y E G G D R O P S O U P M A U L D N

I S B E E F V E A L O O P E S I P I B M

F O G M U S S E L I U T E R O S C O P A

T U R N V E G E T A B L E S U P A I T I

U P P E R L O C L A M S O U P S N I F S

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

6
 What is It

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.

Classifications of Soups
1. Clear Soups

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 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. 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.

• 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

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.
8
 • 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

a. 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

b. 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.
c. Cold soup is variations on the traditional soup wherein the temperature when
served is kept at or below temperature.
d. 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

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.
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” cube so that stock will have time to extract the flavor and will not fall
apart after a long cooking.

3rd Principle. Select your protein base beef, chicken, pork and fish. All bones are
washed, roasted, or blanched. Roasted for brown sauce.
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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.

Ingredients of soup

Meat (chicken, beef, pork, lamb)

Pepper

Vegetables (carrot, string beans, tomatoes,

celery, leek, Mushroom, turnips)

Onion

Garlic

Eggs

Cornstarch

Seasoning

Butter

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 Cream

Garnishes (slices of lemon, egg, shredded vegetables,

pimiento strips)

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, alternate

11
 What’s More

Independent Activity 1

Directions: Classify the following as clear, thick and other types of

soup by putting a check mark inside the box. Write your
answer in your answer sheet.

Soups Clear Thick Other types

1. Broth and
bouillon

2. Cream soup

3. Vegetable soup

4. Purees

5. Asian soup

Independent Assessment 1

Directions: Complete the basic principles of preparing soup. Write your

answer on your answer sheet.

1st Principle - __________________________________________

2nd Principle - Cut vegetables to appropriate size for the type of stock.

3rd Principle - Select your protein base: beef, chicken, pork and fish.
4th Principle - _______________________________________
5th Principle - ___________________________________________

12
Independent Activity 2

Directions: List five ingredients in soup. Write your answer in your

answer sheet.

1.
2.
3.
4.
5.

Independent Assessment 2

Directions: Identify the following statements and write your answer on

the space provided before each number. Write your
answer in your answer sheet.

_________________1. These vegetables should be added during the final

15-20minutes of cooking the soup.
_________________ 2. Allow a little more time in cooking.
________________ 3. A small-diced cut of potatoes, carrots, and
winter squashes will require 30-45 minutes to cook.
________________ 4. Soaked beans, lentils and black-eyed peas
should be added with the liquid so they will fully cook.
________________ 5. Broth-based soups maybe prepared in
advance, cooled, and refrigerate.

Independent Activity 3

Directions: Rearrange the letters to form the correct word for other
thickening agents for soup. Write your answer in your
answer sheet.

1. ECIR -
2. ROUFL -
3. RGAIN -
4. NROC HCRATS -
5. TAEHW ROUFL -

13
 Independent Assessment 3

Directions: Explain the consistency adjustment needed in cooking

soups. Write your answer in your answer sheet.

Adjusting consistency

What I Have Learned

To summarize what you’ve learned in this module, answer the question below.

Directions: Using Venn diagram, write the differences and similarities of

Clear soup and Thick soup. Write your answer in your answer sheet.

14
 What I Can Do
You are an awesome because you’ve come this far. In this stage, you will apply
what you’ve learned about the lesson.

Imagine you are a chef of a new restaurant; how will you convince the
customers to order or try the soup you cooked? Applying the knowledge
that you’ve learned in making soup, make a short video and send it to the
link provided by your teacher.

Performance Task

Let’s Cook Together (Collaboration)

You are tasked to prepare Egg Drop Soup. Let your parent evaluate it
according to the given rubric. Take a photo of your dish and the accomplished
rubrics by your parent/guardian.
Before you start the laboratory. Please be reminded of the following icons. Each
icon represents the task you’re going to do. So, whenever you see the icon…
you know what to do!

You will wash your hands, wear your Personal

Protective Equipment (PPE) and remove all the
jewelries.

You will gather all the skin of vegetables you used

you can place that on your plant pot.

You will take a video and pictures of you and your

parent/guardian while doing the laboratory. Picture
of your final output will be graded according to its rubric.

At the end of laboratory, you are tasked to wash all

the dishes and pots, clean the table and sanitize it.
Don’t forget to wash the rags that you used.

15
 EGG DROP SOUP

Tools and equipment Ingredients

casserole stove 6 ½ c chicken stock

2 tbsp soy sauce
sauce pan strainer 2 tbsp sherry
¼ tsp white pepper
knife soup ladle 2 large egg white
1 tbsp salt
wooden spoon strainer 2 tbsp sesame oil
1/8 tsp cornstarch
measuring cup and spoon
2 large eggs
mortar and pestle 1 tbsp scallion, thinly sliced

Procedure

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 ½ cupmbf j
chicken ,dbg
stock until lump free. Add
to the soup. Stir in the sesame oil, garnish with scallions and serve hot.
n, v.jdb nm fvabg

dbf vdf vb

hdsf mnbf v mb

hdbf

After completing the lesson about Prepare Soup Required for Menu Items, let’s
check the level of your understanding by answering series of activities and
assessments.

16
RUBRIC

CRITERIA 3 2 1 TOTAL

WORKMANSHIP Prepared with Prepared with Prepared with

attention to attention to minimal
detail and detail and attention to
maximized maximized detail and did
the use of the use of not maximize
ingredients ingredients the use of
excellently. adequately. ingredients.

APPEARANCE Prepared Prepared Prepared

Excellently. adequately. poorly.

TIME Was able to Was able to Was able to

MANAGEMENT execute food execute food execute food
preparation preparation preparation
from from from
preparation preparation preparation
to clean up to clean up to clean up
on time on time on time
excellently adequately poorly.

Legend:

RATING DESCRIPTION GRADE

9 Excellent 95

7-8 Very 90
Satisfactory
5-6 Satisfactory 85

3-4 Fair 80

1-2 Needs 75
Improvement

17
 Assessment

You are a smart student for reaching this stage. Now, let us test your learning
for the whole module. Answer this post assessment.

Directions: Read the question carefully and choose the letter of the
correct answer. Write your answer on your answer
sheet.
____1. Which of the following is a clear soup?
a. bisque c. cream soup
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. basin c. soup bowl
b. bowl d. tray
____5. What makes a soup appetizing?
a. garnish c. taste
b. ingredients d. all of these
____6. These are soups that thickened with roux, beurremanie,
liason or
other thickening agents, plus milk or cream.
a. bisque c. cream soup
b. bouillon d. puree
____7. It is a variation on the traditional soup wherein the temperature
when served is kept at or below temperature.
a. ancient soup c. dessert soup
b. cold soup d. fruit soup
____8. Which of the following is an example of dessert soup?
a. Ginataan c. Tonge sui
b. Osheriku d. Triple fruit puree soup
____9. It is a vegetable soup thickened by starch.
a.bisque c. cream
b.bouillon d. puree
____10. These are thickened soups made from shellfish.
a. bisque c. cream soup
b. bouillon d. purees

18
Directions: Write FACT if the statement is the basic principle of preparing
soup and BLUFF if not. Write your answer on your answer sheet.

1. Cut vegetables to appropriate size for the type of stock.

2. Boiling.
3. Start with hot water.
4. Skim Off.
5. Select your protein base: beef, chicken, pork, and fish.

19
 20
Independent Activity 1
Independent Assessment 1
Soups Clear Thick Other
1st Start with cold water types
4th Simmer
5th Skim
1.
2.
Independent Activity 2 3.
1. Green vegetable 4.
2. Grains and pasta 5.
3. Dense or starchy vegetables
4. Beans and legumes
5. Degreasing
Independent Assessment 2 Whats More
1. Water
2. Vegetables 1. 6.
3. Seasoning
4. Butter 2. 7.
5. Garnish
3. 8.
Independent Activity 3
4. 9.
1. RICE
2. FLOUR 5. 10.
3. GRAIN
4. CORN STARCH
5. WHEAT FLOUR Whats New
What I Know
Independent Assessment 3 1. Potato soup
2. Carrot soup Pretest
Thick soups may continue to thicken 3. Egg drop soup 1. b 6. a 11.a
during cooking and may need additional 4. Clam soup 2. c 7. C 12.b
stock or water added to adjust the 5. Pasta soup
consistency 6. Chicken soup 3. d 8. a 13.b
7. Corn soup 4. c 9. d 14.c
8. Mushroom soup 5. d 10. a 15.d
9. Cream soup
10. Ginataan
What’s In
BONES- flavor and body of stock derived from bones
MIREPOIX- French term for combination of coarsely chopped carrot, celery,
and onion
BOUQUET GARNI- assortment of fresh herbs
ACID PRODUCT- help dissolve connective tissue
Answer Key
 21
Additional Activities
Assessment
1. fact
1. b 4. c 7. b 10. d
2. bluff
2. c 5. d 8. d
3. bluff
3. d 6. c 9. d
4. fact
5. fact
What I have learned
What I Have Learned
1. hot
2. cloudiness
3.Osheriku
4. egg
5. cold
 References

Kong, A. S. and Domo, A. P. Technical Vocational Livelihood Education-

Cookery Module 2 Manual. First Edition, 2016 pp 233-239

Tadle, J.D. )2002). Technology and Home Economics, Culinary Arts Fourth
Year. Manila: Phoenix Publishing House, Inc. pp. 90-103

LM Cookery 10 pp 287-294
Merriam Webster Dictionary
simple.m.wikipedia.org
theculinarycook.com
theculinarypro.com
Wikipedia
vocabulary.com
theculinarypro.com
thespruceeats.com
Cambridge.Dictionary
Brainly.com

Images References:
❖ thehealthyfish.com
❖ pressureluckcooking.com
❖ food.ndtv.com
❖ coolseptember.blogspot.com
❖ yummy.ph
❖ ajar.id.com
❖ mythicalmeadow.co
❖ canva app
❖ madhaviraispeaks.wordpress.com
❖ pepperscale.com
❖ daysoftheyear.com
❖ Dartmouth.edu
❖ mashed.com
❖ yourdictionary.com
❖ volteface.me
❖ dalefarm.uk
❖ youtube.com
❖ chrislovesjulia.com

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For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division

Learning Resource Management and Development System (LRMDS)

Capitol Compound, Guinhawa St., City of Malolos, Bulacan