Squash Soup Lab Report

Republic of the Philippines
PANGASINAN STATE UNIVERSITY

Lingayen Campus
College of Teacher Education
Technical-Vocational and Livelihood Education
Laboratory Activity No.
Vegetable
(Creamy Squash Soup)
Name: Lazo, April Pauline

Magsalay, Sthib Kier
Reyes, Rona May
Rodriguez, Jackie
Ruelo, Janeil
Sarmiento, Mary Ann
Villanueva, Ma. Chriselle
Year& Section: III-BTVTED-FSM-A
I. Laboratory Activity Objectives:
Upon completion of this laboratory activity the students will be able to:
a. Perform Mise en place;

b. Prepare a vegetable dish; and
c. Present a creamy squash soup as a vegetable dish.
II. Laboratory Description:
Creamy textured, this soup is produced from various

species of squash that not only have excellent flavor but also
a dense meat that allows it to pureed well for soup. Squash Soup
provides a mild flavored soup with a savory and rich overtone that can be served for any
meal.
III. Suggested Output
IV. Ingredients, Tools and Equipment:
A. Tools and Equipment:

o Casserole
o measuring spoon and cups
o ladle
o frying pan
o Knives
o Chopping board
o Peeler
o Table napkin
o Centerpiece
o Chef toque
o Apron
o Table cloth
o Food warmer
o Blender
B. Ingredients:
 1 medium kabocha squash
 1 yellow onion, roughly chopped
 2 cloves garlic, smashed (optional – I like it both ways)
 2 tablespoons olive oil
 1 1/4 cup milk
 1/4 teaspoon cayenne pepper
 toasted walnuts
 salt to taste
 cream to taste
V. Procedure
1. Cut the squash into wedges. Scoop out the seeds,

cut off the rind, and dice the squash.
2. Heat the oil in a large skillet over medium high
heat.
3. Add the squash, onion, and garlic.
4. Sprinkle with a little salt and sauté until lightly
browned and the squash is cooked through.
5. Place the cooked squash in a blender and add the
milk and cayenne.
6. Blend for 3-5 minutes or until the mixture is very
smooth.
7. Season generously with salt.
8. Top each serving with toasted walnuts, cheese, or
cream.
VI. Evaluation:
A. Rubrics for Food preparation
Outstanding Very Satisfactory Satisfactory Poor Score

CRITERIA
4 pts 3 pts 2 pts 1 pt Points
Student demonstrated a Student demonstrated some Student demonstrated some

Student participated but tended to
Cooperation/ willingness to complete all willingness to complete all willingness to complete all
play. Refuse non-preferred tasks,
Participation tasks. Participated very well tasks. Participated well tasks. Participated fairly well
or quit before all tasks were
though the whole process of though the whole process of though the whole process of
complete.
preparation. preparation. preparation.
Student followed safety rules

Student followed safety rules Student followed safety
and food handling procedures Student barely followed safety
and food handling procedures rules and food handling
fairly. Students left working rules and food handling. Students
Safety & Cleanliness excellently. The student left the procedures well. Student left
area fairly clean and tidy. Not left working area untidy. Very few
work space very tidy and clean. working area clean and tidy.
all dishes were washed. dishes were washed. Tables were
The dishes were all cleaned. Some dishes were washed.
Tables were fairly clean and not clean and dry.
The tables were tidy and dry. Tables were clean and dry.
dry.
The recipe is associated with

the country assigned to the
student. Two outstanding criteria
Cultural Relevance The recipe is linked to the met, without elaboration or One outstanding criterion met. None of the outsanding criteria met
country's food culture by great detail.
accurate and interesting
supporting evidence
The presentation was The presentation was fair. It

The presentation was very The presentation was good. It
Plate Presentation creative. It contained very contained some color and plate
creative. It contained excellent contained color and plate was
good color and plate was was organized with some
color and plate well organized. fairly organized.
organized. creativity.
Correct preparation of food Correct preparation of food Correct preparation of food

Final food product was edible; but
Final Product products resulted in excellent products resulted in very products resulted in good
lacked in flavor, texture and
flavor profiles, texture and good flavor profiles, texture flavor profiles, texture and
consistency.
consistency. and consistency. consistency.
TOTAL Score Points
Points and Grade Evaluated:

20 (1.0)
18-19 (1.25)
17 (1.5 )
16 (1.75)
15 (2.0)
14 (2.25)
12-13 (2.5)
11 (2.75)
10 (3.0)
8-9 4.0)
7- below (5.0)
VII. Documentation & Reflection:
VIII. Evaluation
IX. References:
https://pinchofyum.com/simple-creamy-squash-soup

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Republic of the Philippines

PANGASINAN STATE UNIVERSITY

Laboratory Activity No.

(Creamy Squash Soup)

Name: Lazo, April Pauline

I. Laboratory Activity Objectives:

a. Perform Mise en place;

II. Laboratory Description:

Creamy textured, this soup is produced from various

III. Suggested Output

IV. Ingredients, Tools and Equipment:

A. Tools and Equipment:

1. Cut the squash into wedges. Scoop out the seeds,

Outstanding Very Satisfactory Satisfactory Poor Score

Student demonstrated a Student demonstrated some Student demonstrated some

Student followed safety rules

The recipe is associated with

The presentation was The presentation was fair. It

Correct preparation of food Correct preparation of food Correct preparation of food

TOTAL Score Points

Points and Grade Evaluated:

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