Grade Level: 10 Subject: TLE (Technology and Livelihood Education)

Topic: Household Services - Soup with Roux

A. Reviewing previous lesson or presenting the new lesson

Objective: Students will be able to recall the previous lesson on basic

cooking techniques and understand the concept of roux in soup-making.

1. Begin the lesson by asking students to recall the basic cooking

techniques they learned in the previous lesson. Write their responses
on the board and discuss them briefly.
2. Introduce the new lesson by explaining that today's focus will be on
making soup with roux, a thickening agent used in many dishes.
3. Show a short video or presentation that demonstrates the process of
making roux and its applications in different recipes.
4. Discuss the importance of roux in soup-making and how it enhances
the flavor and texture of the dish.

B. Establishing a purpose for the lesson

Objective: Students will understand the purpose and benefits of using roux
in soup-making.

1. Ask students to brainstorm the reasons why roux is used in soup-

making. Write their responses on the board.
2. Engage students in a class discussion about the benefits of using
roux, such as enhancing flavor, thickening the soup, and adding
richness and creaminess.
3. Provide real-life examples of soups that use roux, such as clam
chowder, cream of mushroom, or broccoli cheese soup.

C. Presenting Examples/instances of new lesson

Objective: Students will be able to identify and analyze different types of

soups that use roux.

1. Show images or bring samples of different types of soups that use

roux, such as gumbo, bisque, or chowder.
2. Discuss the ingredients and cooking techniques involved in each
soup.
 3. Engage students in a group activity where they classify the soups
based on their ingredients and consistency, identifying which ones
use roux and which ones don't.
4. Present the different types of roux (white, blonde, and brown) and
explain how they are used in different soups.

D. Discussing new concepts and practicing new skills #1

Objective: Students will understand the process of making roux and

practice making it themselves.

1. Explain the steps involved in making roux, using visuals or a

demonstration if possible.
2. Divide the class into pairs or small groups and provide them with the
necessary ingredients and equipment.
3. Have the students practice making roux by following a simple
recipe, such as a basic white roux.
4. Monitor the students' progress and provide guidance and support as
needed.
5. Once the roux is made, discuss its consistency and appearance, and
how it will be used in the soup-making process.

E. Discussing new concepts and practicing new skills #2

Objective: Students will learn to prepare a soup using roux as a thickening

agent.

1. Introduce a soup recipe that uses roux, such as chicken and

vegetable soup.
2. Discuss the ingredients and cooking techniques involved in the
recipe.
3. Instruct students to work in their pairs or groups to prepare the soup,
following the recipe and incorporating the roux they made earlier.
4. While the soup is cooking, encourage students to discuss the process
and share their observations and experiences.
5. Monitor the students' progress and provide guidance and support as
needed.

F. Developing mastery (Leads to Formative Assessment)

Objective: Students will demonstrate mastery of soup-making with roux
by preparing a final dish.

1. Instruct students to work individually or in pairs to create their own

soup recipe that incorporates roux.
2. Provide them with a variety of ingredients and encourage creativity
in their recipe development.
3. Allow students ample time to prepare their soup, following their own
recipe and incorporating the roux.
4. While the soups are cooking, have students create a presentation or a
written report that explains their recipe, the ingredients used, and the
process of incorporating roux.
5. Once the soups are ready, have a tasting session where students can
sample each other's creations and provide feedback.

G. Finding Practical applications of concepts and skills

Objective: Students will understand the practical applications of using

roux in soup-making.

1. Engage students in a discussion about the practical applications of

using roux, such as in restaurant kitchens, catering services, or home
cooking.
2. Invite a guest speaker who works in the food industry to share their
experiences and how roux is used in their profession.
3. Conduct a virtual or actual field trip to a local restaurant or food
establishment where students can observe the use of roux in various
dishes.

H. Making generalizations and abstractions about the lesson

Objective: Students will make generalizations about the lesson and

understand the importance of roux in culinary arts.

1. Facilitate a class discussion where students share their observations

and experiences from the lesson.
2. Help students make generalizations about the importance of roux in
culinary arts, such as its role in flavor enhancement, texture
improvement, and thickening agents in soups.
 3. Discuss other culinary techniques that are similar or related to the
use of roux, such as making a slurry or using cornstarch as a
thickening agent.

I. Evaluating Learning

Objective: Students will evaluate their learning and skills acquired

throughout the lesson.

1. Assign a written reflection or self-assessment activity where students

can evaluate their understanding of roux and their skills in soup-
making.
2. Provide a rubric or set criteria for students to assess their
performance and progress.
3. Offer feedback and suggestions for improvement based on their self-
assessment.

J. Additional activities for application or remediation

Objective: Students will apply their knowledge of roux in practical

situations or receive additional support if needed.

1. For students who need additional support or practice, assign a hands-

on activity where they can practice making roux and preparing a
simple soup.
2. For students who have demonstrated mastery, challenge them to
create a more complex soup recipe that incorporates roux.
3. Encourage students to explore different cultural or regional soups
that use roux and present their findings to the class.
4. Organize a soup cook-off event where students can showcase their
soup-making skills using roux. Invite judges to evaluate and provide
feedback on the soups.