Republic of the Philippines

Department of Education
Region V - Bicol
SCHOOLS DIVISION OF LEGAZPI CITY
TAYSAN RESETTLEMENT INTEGRATED SCHOOL
Taysan, Legazpi City

Detailed Lesson Plan

GRADE: 910(Cookery) DATE: March 2, 2023
SUBJECT: T.L.E QUARTER: 3rd

I. OBJECTIVES SESSION

A. Content Standards Demonstrate Understanding of basic concept and underlying theories in

preparing stocks , sauces and soups
B. Performance Independently prepare a variety of stocks, sauces and soups used in different
Standarss cultures.

C. Learning Prepare variety of soups according to enterprise standard.

Competencies
At the end of the lesson the students will be able to:
a) Identify the three classifications of Soups.
D. Specific Objectives b) Determine the other thickening agents for soup.
c) Value the importance of knowing the different types of soups.

II. LEARNING
RESOURCES
A. References

1. Teacher’s Guide COOKERY COURSE GRADE 9- Teacher’s Guide pp. 7-8

2. Learner’s Technology and Livelihood Education Module 2

Materials
3. Textbook pages Cookery Manual Grade 10 pages 205-210
https://www.google.com/search?q=the+importance+of+knowing+the+different+types+of+
4. Additional soup&source=lmns&bih=688&biw=1536&rlz=1C1PNJB_enPH978PH978&hl=en&sa=X&ved
Materials from =2ahUKEwjtrNOysLb9AhUEAd4KHZnFCUgQ0pQJKAB6BAgBEAI
Learning https://www.google.com/search?q=list+of+thickening+agents&rlz=1C1PNJB_enPH978PH978
Resource (LR) &biw=1536&bih=746&ei=eIf-Y6GAHdPrz7sPlPKHsA8&oq=What+are+the+four+thickening+a
gents+for+soup%3F&gs_lcp=
portal Cgxnd3Mtd2l6LXNlcnAQARgAMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHE
NYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIABBHENYEELADMgoIA
BBHENYEELADMgoIABBHENYEELADSgQIQRgAUABYAGDhRGgBcAB4AIABAIgB
AJIBAJgBAMgBCMABAQ&sclient=gws-wiz-serp

https://www.google.com/search?q=importance+of+soup&rlz=1C1PNJB_enPH978PH978&biw=1536&
bih=746&ei=3Yf-Y7C7Oufw4-EPqqe22A0&ved=0ahUKEwjwnaqlqbn9AhVn-DgGHaqTDdsQ4dUDCA
8&uact=5&oq=importance+of+soup&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQAzIFCA
AQgAQyBQgAEIAEMgUIABCABDIFCAAQgAQyBggAEBYQHjIGCAAQFhAeMggIABAWEB4QD
zIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjoKCAAQRxDWBBCwAzoHCAAQsAMQQzoF
CAAQkQI6BAgAEEM6CwgAEIAEELEDEIMBOggIABCxAxCDAToICAAQgAQQsQM6Cgg
AELEDEIMBEEM6BwgAEA0QgAQ6DQgAEA0QgAQQsQMQgwE6BQguEIAESgQIQRgAUOojW
NJqYN9saAJwAXgAgAF6iAG9DpIBBDE0LjWYAQCgAQHIAQrAAQE&sclient=gws-wiz-serp
B. Other Learning Laptop, Monitor.
Resources

III. PROCEDURES TEACHER’S ACTIVITY STUDENT’S ACTIVITY

A. Reviewing previous Preliminaries:
lesson or presenting - Good afternoon, class!
the new lesson
-Let us all rise and pray.

-Let me check first your attendance.

“All are present ma’am!”
Who are absent today?

-Kindly pick up the pieces of paper under

your chair
“Okay, Ma’am”

“Are you in your seating arrangement?

“Yes, Ma’am!”

B. Establishing a First let us have a game! Do you want to “Yes, Ma’am”

purpose for the lesson have a game?

- I have here a puzzle of images and

I will give each of the group a
puzzle of images and they will
going to put the pieces of the puzzle
all together to complete the
picture.

- But here is the challenge they

should identify the name of the
image

- The first group who will be able to

finish the puzzle will get a highest
point
“
 1st - 5 points
 2nd - 4 points
 3rd - 3 points
 4th - 2 points
 5th – 1 point
 “ None, Maam”
“Is there any question?
“Yes, Ma’am”
“Are you ready?”

“You only have five minutes to finish the

task. Let’s start?” “Yes, Ma’am”

(After five minutes, the class will check the

answer)

“Okay, Let us check your answers.

All your answers are correct. Very Good!”

“Before we proceed to our next

discussion.”
“Yes, Ma’am, some of the picture are
“Are you familiar with those pictures that familiar to me”
you assembled?”

“ Ma’am, that picture is Tinola”

“Can you name some?”

“Ma’am, Sinigang!
“Very good. What else?”

“All of your answer are correct!”

“Ma’am, our topic is about soups”
“What do you think will be our topic?”

-The teacher will show the objective of the

lesson.
 (Okay, our objective for the our lesson
today is at the end of our lesson you will be
able to

-Identify the Classify of other types of soup.

-Determine the importance of thickening
agents for soup
-Value the importance of knowing the
different types of soups.)

C . Presenting ACTIVITY #1: WHERE I BELONG? Students Answer

examples/instance of - The students will identify the
the new lesson different classification of soups Clear Thicked Other
Soup Soup Type of
Soup
(dessert,
cold soup,
fruit soup,
Asian
soup)

-
“What is your basis in did you -
consider in choosing your answer?”

“Okay, Very Good! All of your answer is

correct”

“How did you classify those picture?”

“Ma’am, by its taste!”

“Ma’am by its looks!”

“Very Good!”

(The teacher will discuss the different types

of soup)

“What is soup for you?” “Ma’am, soup is food”

“Soup is a food that has liquid

ingredients”

“Very Good all your answers are correct”

 - Soups is a liquid dish, typically
made by boiling meat, fish, or
vegetables, etc., in stock or water.

(the teacher will discuss the different

classification of soups)

A. Clear Soup
1. Broth and Bouqillion simple
clear soup without solid
ingredients
2. Vegetable Soup
3. Consomme

B. Thick Soup
1. Cream Soup
2. Purees
3. Bisques
4. Chowders
5. Veloutes
C. Other Types of Soup
1. Dessert
- Ginataan
-Osheriku
-Tongue Sui
2. Fruit Soup
3. Cold Soup
4. Asian soup is a traditional
which is typical.

“Let us now check your answer in your

activity number 1.”

(Checking the activity 1)

D .Discussing new
concepts and practicing (The teacher will show the picture).
new skills #1
“Try to look at these picture”.

“Now, what can you observe with all

these picture?” “Ma’am, the picture are all soup”

“That is correct! What else?”

“Ma’am the texture of the soup
is thick”
“Very good!”

“What do you think is the ingredients is “Ma’am, thickening ingredients!”

being added to the soup to make it
thick?”

“Correct! Can you name one thickening “Ma’am, cornstarch!’

ingredient?

“Yes, Very Good”

ACTIVITY #2:

GROUP ACTIVITY: FAST HAND

- The group will form into circle

and collaborate with all its
member

- The teacher give the each group

a bond paper and a pen. The
teacher will show a picture to
the class the picture and they
will guess what the picture call
or name. They will write their
and answer on the bond paper.

- The first group that will raise

their answer will get the point.

“Any questions?” “None, Ma’am!”

“Are you ready?”

“Yes, Ma’am!”
PICTURES STUDENTS ANSWERS

Flour and Grain

Rice

Grain

“Yes, we do, ma’am!”

“ Did you enjoy our activity” “Those are grains, ma’am!

“What are those picture” “Ma’am, those are thickening agents”

“Ma’am, example of thickening agent is

“Can you give me an example of thickening flour”
agent?”

“Your answers are correct! Very good!”

(The teacher will discuss the thickening

agent)

Thickening Agents for soups

A thickening agent or thickener is a
substance which can increase the viscosity
of a liquid without substantially changing
its other properties. Edible thickeners are
commonly used to thicken sauces, soups,
and puddings without altering their taste;

Other Types of Thickening Agents for

Soups (4)

Rice Flour- rice flour can also act as a

thickener in recipes, making it an effective
substitute for cornstarch. Additionally, it's
colorless when mixed with water, so it can
be especially useful for thickening clear
liquids.

Flour- You can also use flour or corn flour

to thicken a soup. Put a tablespoon of
 either into a small bowl and stir in 2-3 tbsp.
of the soup until you have a smooth
mixture. Stir this back into the soup and
bring it to a simmer.

Grains - A grain is a small, hard, dry fruit –

with or without an attached hull layer –
harvested for human or animal
consumption. A grain crop is a grain-
producing plant.

Corn starch -is the most common

thickening agent used in the industry. It is
mixed with water or juice and boiled to
make fillings and to give a glossy semi-clear
finish to products.
E .Discussing new
concepts and practicing “Have you experience preparing a Soup “Yes ma’am”
new skills #2 at home?”

“How do you prepare a soup?” “Ma’am I prepare first all the ingredients
needed before I make the soup

“By preparing the tools needed in

preparing sandwich”

“Very Good. All your answers are correct!

(The teacher will discuss the importance of

knowing the different types of soups

Here are what you need to know about

soups
- Properly classifying your soups can
neaten your menu

- Soups are simple to prepare,

comforting, easy to digest, good for
health, and help you lose weight
while filling you up when you are
hungry and keep you satiated. 

- Soups are liquid preparations that

are made through simmering
vegetables in flavoured broths or
stocks. Soups can include meats,
grains, pulses, pastas and a variety
of vegetables. It can be made of
one vegetable or any grouping of
the earlier mentioned ingredients.
Herbs and spices can be used for
flavouring soups.

- The way soup is prepared helps

preserve the nutritional value in the
broth even after cooking, making it
high in vitamins, minerals and
proteins.
 - The chicken soup is one of the
healthiest soups when you're sick
due to the anti-inflammatory
healing properties. Chicken soup
also has high amounts of vitamins
such as A, B6 and C because it is
made from chicken broth that
contains vegetables like carrots,
celery and onions.

- Vegetable soup is one of the best

soups to eat. Vegetable soup is
made with potatoes, carrots,
onions, green beans and green peas.
The combined nutrition of each
vegetable adds a great number of
vitamins and minerals to your diet.
Potatoes are a good source of
potassium and carrots provide beta
carotene.

ACTIVITY #3: (Individual Activity)

Students Answer
Essay. List down as many as you can the
things need to consider in preparing soups

Soups are simple to prepare, comforting,

easy to digest, good for health, and help
you lose weight while filling you up
when you are hungry and keep you
satiated. 
_______
_______
_______
Properly classifying your soups can
________
neaten your menu
________
The way soup is prepared helps preserve
the nutritional value in the broth even
after cooking, making it high in
vitamins, minerals and proteins.

Ingredients
- Water
- Seasonings
- Vegeteble
- MeatS

F. Developing Activity #4: its soup-time!

mastery (Leads to
Formative Concept Map!
Assessment 3)
Paste the your answer to the board
according to its specification. Clear Soup Thick Soup
 Different
Classification
of soup

Different
Classification Soups
of soup

Four Importance of
Soups
thickening knowing the
agents for different type
soups of soup

Four Importance of
thickening knowing the
agents for different type Corn Starch The way soup is
soups of soup
prepared helps
Rice Flour preserve the
nutritional value

A. Finding practical “WHAT TO DO?”

application of
concepts and - If you’re going to prepare a soup
skills in daily for your family. What type of “Ma’am I am going to prepare a
living classification of soup are going to Macaroni Soup. It is a thick soup
prepare? And what ingredients are and it is easy to cook “
you going to put?

“Ma’am I will cook a Ginataan

soup. It is a thick soup and it can
be for meryenda.”

“VERY GOOD!”

B. Making
generalization
and abstraction - What have you learned in our “I have earned the different types of
about the lesson discussion soup which are the Thick Soup, Clear
Soup and Other Soup such as Dessert
soup, Cold Soup, Fruit Soup”

“I have learned the different types

of thickening agent for soup like, rice
flour, corn starch, grains”

“I have learned the importance of

knowing the different types of soup,
so we can prepare it properly”
 “Very good, class! I’m glad that you all
learned today.

C. Evaluating Assessment: (1min)

learning Direction: Read and understand the
statement below. Choice and encircle
the letter of the correct answer.

1. They are soups based on a clear,

unthickened broth or stock. ANSWER:
They may be served plain or
garnished with a variety of 1. B 6. A
vegetables and meats. . 2. A 7. Corn Starch
3. A 8. Grains
A. Thick Soup C. Fruit 4. A
Soup 5. A
B. Clear soup D. Cold Soup 9-10

2. Soups are soups that are The way soup is prepared helps preserve
thickened to provide a heavier the nutritional value
consistency..
A. Thick Soup C. Clear Soups are simple to prepare,
Soup comforting, easy to digest, good for
B. Asian Soup D. Dessert health, and help you lose weight while
Soup filling you up when you are hungry and
keep you satiated. 
3. __variation of on traditional
soup wherein the temperature
when served is kept at or below
temperature?
A. Cold Soup
B. Clear Soup
C. Thick soup
D. Fruit Soup

4. It can be served hot or cold

depending on the recipe where
dried fruits are used like raisins
and prunes.
A. Fruit Soup C. Clear
Soup
B. Dessert soup D. Cold
Soup
5. It is the most common
thickening agent used in the
industry. It is mixed with water
or juice and boiled to make
fillings and to give a glossy semi-
clear finish to
products._________________.
 A. Corn Starch
B. Sugar
C. Milk
D. Flour
6. It can also act as a thickener in
recipes, making it an effective
substitute for cornstarch
A. Rice Flour C. Cornstarch
B. Grains D. Milk
Identification:
Write down the following answer
needed in specific question.

7-8 : Give four thickening agent for

soups
9-10- Give two importance knowing
the different type of soup
D. Assignment
Cut out a picture of a soup from the magazine or newspaper and paste it on
your notebook. Identify the what type of classification of soup it is and the
ingredients use.
RUBRICS:
Description Score

Creativity (5pts)
- Present the Soup in
creative way.
Attractiveness
Neatness (5pts)
- The way they present
and arrange their
output
Content(10pts)
- Picture
- Classification of
soup
- Ingredients

TOTAL: (20 pts)

IV. REMARKS

V. REFLECTION

A. No. of learners who

earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No. of
learners who have
 caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies
work well? Why did
these works?
F. What difficulties did
I encounter which
my principal or
supervisor can help
me solve?
G. What innovations or
localized materials
did I used/discover
which I wish to
share with other
teachers?

Prepared By: Checked By:

JOYCE ANN B. CELLAN IVY A. NOTARIO

Student Teacher TEACHER III