Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III
SCHOOLS DIVISION OF NUEVA ECIJA
STO. DOMINGO NATIONAL TRADE SCHOOL
Baloc, Sto. Domingo, Nueva Ecija 3133
tradeschoolsdnts@gmail.com

VARIETY OF SOUPS
(SOPAS)

Name: BLESSY GRACE RONIEL Score: _____________

Section: 10-GROSPE PPE: _______________

I. OBJECTIVES
a. Perform Mise ’n place;
b. Prepare a range of soup
c. Present a range of soup; and
d. Store soup

II. PRODUCT INPUT

III. MATERIALS NEEDED

UTENSIL/TOOLS EQUIPMENT
BOWLS GAS STOVE
SAUTE PAN
KNIFE
SPOON
CHOPPING BOARD
CASSEROLE POT
SPATULA
SERVING BOWL

IV. INGREDIENTS

QUANTITY UNIT ITEM/DESCRIPTION ESTIMATED TOTAL COST

COST
1/2 KILOGRAM CHICKEN BREAST 100 PESOS 120 PESOS
1 CAN EVAPORATED MILK 30 PESOS 32 PESOS
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1 PACK CELERY 10 PESOS 15 PESOS
2 PIECES CARROT 20 PESOS 30 PESOS
1 PIECE CABBAGE 20 PESOS 30 PESOS
1 PACK MARGARINE 15 PESOS 20 PESOS
1 KILOGRAM MACARONI 85 PESOS 90 PESOS
2 PACK GROUND PEPPER 5 PESOS 5 PESOS

V. PROCEDURES

1. Mise ‘n Scene

2. Perform mise’ n place

3.Start by preparing the chicken. Boil for around 18 minutes or until fully cooked. You will need
to shred the chicken meat afterwards. Make sure that the chicken cools down before shredding.

4.There sauteeing involved in the process. Heat oil and start to saute the garlic, onion, celery, and
carrot. These ingredients brings-in flavor to your chicken soup. Add the shedded chicken and
hotdog slices. Note that the use of hotdog is optional.

5.Pour the water used in boiling the chicken earlier. You will have the leverage when using this
because it is already infused with chicken flavor. Add the chicken cube for a more solid chicken
taste. This makes a difference.

6.The macaroni cooks next. Make sure to add more water if needed. Sometimes the pasta absorbs
more liquid than expected. Add cabbage and milk. Season with salt and pepper. It is that simple.

VI. PRODUCT OUTPUT

INSERT PICTURE

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 _________________________________________________
Parent”s/Guardian Signature

________________________
Date

*NOTE: All words in RED are subject to edit.

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