Republic of the Philippines

Department of Education

Region VII, Negros Island Region

SCHOOL DIVISION OF NEGROS ORIENTAL

SEMI DETAILED LESSON PLAN

School Tayasan National High School

Teacher Rogelio Q. Bandico Jr.

Grade Level Grade 10

Learning Area Cookery 10

I. LEARNING
OBJECTIVES

A. Content Standard The learner demonstrates an understanding in preparing soup

required for menu items.

B. Performance The learners independently prepare soups required for menu

Standard items.

C. Learning Prepare ingredients in preparing soups.

Competencies/Code

D. Objectives

 Knowledge Discuss the procedure and ingredients in making soup;

 Skills Perform how to make soup;

 Attitude/Values Appreciate the importance of soup.

II. CONTENT Soup recipe

III. LEARNING
RESOURCES

Supplies, equipment, Laptop, L CD TV/Projector

tools, etc.
IV. PROCEDURES Teacher Activity Student Activity

A. Preparation

1. Prayer Everyone, please stand for the

prayer.

2. Checking of Attendance Please be seated and I will

check your attendance, say
present if your name is called.
3. Review of the past What was our topic last
lesson meeting?

1. What are the ingredients in

making stock?

2. What is the base ingredient

of stock?

3.What are the different types

of stock?
A. Introductory Activity

Before we start our discussion,

I will show you a video relating
to our topic.
Analysis 1. How do you find the video?

2. What does the video all about?

3. Anyone here have tried making

a soup?

So, our topic for today is all about

soup.

Let’s find out more about how to

make a soup!

Abstraction 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.

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)

CREAM OF POTATO
SOUP

TOOLS & EQUIPMENT

casserole
gas or electric stove
knife
chopping board
strainer
saucepot
measuring cup
measuring spoon
wooden spoon
soup ladle
blender

QUANTITY and
INGREDIENTS
1⁄2 cup
Chopped bacon
3⁄4 kg
potatoes
3 cups
water
2 bulbs
chicken bouillon cube
1 cup
hot water
2 cups
butter
1⁄4 cups
pepper
1⁄4 tsp.
Gold Medal all-purpose flour
2tbsp.
 salt
1⁄2 tsp.
all-purpose cream
11⁄2 c
chopped bacon

Application ACTIVITY
In a 1 whole sheet of paper,
make a soup recipe. Write
down the ingredients, tools
and equipment, and the
procedure.

Assessment ESSAY
In your own idea, why soup is
important?

Assignment Please study the next lesson

about how to make a sauce.