Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 10
in
TLE (Cookery)
Third Quarter - Week 2
Prepare Soups Required for Menu Items
(TLE_HECK10SSS-IIIb-21
 PREPARE SOUPS REQUIRED FOR MENU ITEMS

MELC: LO 2. Prepare Soups Required for Menu

Items Code: (TLE_HECK10SSS-IIIb-21)

Objectives:
1. Distinguish the classifications of soups;
2. Discuss the basic principles of preparing soup;
3. Cite the importance of soup on the food menu; and
4. Perform and present the egg drop soup.

Soup is a classic way to prepare a hearty meal all over the world. Soups
are frequently served at lunch and dinner. A simple soup will cleanse and
recondition the palate. This means that it will have a neutral flavor.
Archaeologists believe that humans have been making soup for at least
20,000 years. Humans started making soup with the advent of waterproof
containers like clay pots. Our ancient ancestors would take these clay pots,
fill them with meat, vegetables, nuts and seeds, and herbs, then boil the
contents over hot rocks. Many believe the very first soups were actually gruels,
a mixture of boiled grains and water, similar to today’s oatmeal or grits. Soups
helped expand the diet of our ancestors and allowed them to eat a broader
variety of food.

Classifications of Soups

A. Clear Soups
 are soups based on a clear,
unthickened broth or stock.
 they are very similar to stocks,
except that broths are based on
meats rather than bones so
they are richer and have a more
defined flavor
 consommé – one strong and
clear broth or stock. It is made
by combining lean chopped
meat, egg whites, mirepoix,
herbs and spices and an https://m.recipes.timesofindia.com/recipes/japanese-
clear-soup/rs58357074.cms (accessed January 7, 2021)
acidic ingredient like
tomatoes, wine, or lemon juice. The combination is called “clarification”

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 since the particles that make the broth appear cloudy are trapped as it
cooks. A good quality consommé is crystal – clear, has a good body, amber
to brown in color, and completely fat-free.

1. Broth and bouillon simple clear soup without solid ingredients.

Broth and bouillon are similar to stock in technique and in cooking
time. The major distinction between broth and stock is that broths can be
served as is, whereas stocks are used in production of other dishes.

2. Vegetable soup – clear seasoned stock or broth with the addition of one or
more vegetable, meat, or poultry.

3. Consommé – rich, flavorful stock or broth that has been clarified to make
it perfectly clear and transparent.

B. Thick Soups
 are soups that are thickened
to provide a heavier
consistency.
 is a cream soup based on
béchamel sauce and is
finished with a heavy cream.
 it should have a velvety
smooth texture and the
thickness of heavy cream

https://www.realmomkitchen.com/thick-and-
creamy-tomato-soup/ (accessed January 7, 2021)

1. béchamel sauce – is milk thickened with roux.

2. veloute sauce base – is stock thickened with roux. It is usually
finished with a liaison of heavy cream egg yolk. It is soup thickened
with egg, butter and cream.
3. bisque – a kind of cream soup based on crustaceans (shrimps and
lobsters). It is made by simmering a crustacean in a stock or a fish
fumet.
4. chowder – another thick vegetable soup made with broth, milk, or

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 water as base, then thickened with roux. These are hearty soups
made from fish, shellfish or vegetables usually contain milk and
potatoes.
5. purees – vegetable soup thickened with starch.
6. cream soups – are soups thickened with roux, beurremanie, liaison
or other thickening agents, plus milk or cream.

C. Other Types of Soup

1. Dessert Soup
a. Ginataan – a Filipino soup made from
coconut milk, milk, fruit, and tapioca pearl
served hot or cold.
b. Osheriku – a Japanese asuki bean soup.
c. Tonge sui – a Chinese soup.

https://www.seriouseats.com/recipes/2013/0
5/tapioca-pearls-with-coconut-milk-and-
mango-ta.html

2. Fruit Soup – can be served hot or cold

depending on the recipe where dried fruits are
used like raisins and prunes. It may include
milk, sweet or savory dumplings, spices or
alcoholic beverages like brandy and
champagne.

https://oukosher.org/recipes/fruit-
soup-mashup/

3. Cold Soup – is a variations on the

traditional soup wherein the temperature
when served is kept at or below temperature.

https://www.closetcooking.com/cold-
cucumber-soup/

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 4. Asian Soup – is a traditional soup which is
typical broth, clear soup, or starch thickened
soup.

https://www.delish.com/cooking/g
4419/asian-soup-recipes/

Other thickenings agents for soup:

1. rice 2. flour 3. grain 4. cornstarch

Ingredients of soup
 Meat (chicken, beef, pork,  Eggs
lamb, fish)  Cornstarch
 Salt  Seasoning
 Pepper (MSG, convenience products)
 Vegetables (carrots, string  Butter
beans, turnips, tomatoes,  Cream
mushrooms, celery, leak)  Garnishes (slices of lemon,
 Onion egg, shredded vegetables,
 Garlic pimiento strips)
 Water

Basic Principles of Preparing Soup

1st Principle: Start with Cold Water.

Why cold water? Most protein, vitamins and minerals dissolve in cold
water. Part of the flavor comes from these components. Using hot water
would lessen the flavor and nutritive content of stock.

2nd Principle: Cut vegetables to appropriate size for the type of stock.
The size of cut helps the maximum flavor to be extracted.

Example 1: A fish stock only simmer for a half hour (30 minutes) so the
cut should be julienne (thin strips: ¼ inch thick 2-3 inches long)

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 Example 2: A brown stock simmers for 4-6 hours and sometimes 24
hours, so the cut should be 1” cubed so that stock will have time to
extract the flavor and will not fall apart after a long cooking.

3rd Principle: Select your protein base: beef, chicken, pork and fish.
All bones are washed, roasted or blanched; roasted for brown sauce and
blanched for white stock.

4th Principle: Simmer.

Gentle extractions aid in flavor and nutrition. Boiling causes cloudiness
through agitation of the ingredients.

5th Principle: Skim.

Keep the stock clear. The scum on top of stocks contains impurities.

COOKING SOUPS

Meats, Poultry and Fish

 Cuts of meat that are less tender should
be added early in the cooking process
 Poultry needs to be added early enough
so that it cooks thoroughly
 Add fish closed to the end of the cooking
process to keep it from overcooking.

https://www.myrecipes.com/recipe/simple-
fish-soup

Grains and Pasta

 Allow a little more time in cooking.

https://www.indianhealthyrecipes.com/pasta-
soup-recipe-macaroni-recipe/

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 Beans and Legumes
 Soaked beans, lentils and black-eyed
peas should be added with the liquid so
they will fully cook

https://www.watchwhatueat.com/barley-soup/

Dense or Starchy Vegetables

 A small-diced cut of potatoes, carrots,
and winter squashes will require 30–45
minutes to cook.

https://www.indianhealthyrecipe
s.com/vegetable-soup/

Green Vegetables
 These vegetables should be added
during the final 15–20 minutes of
cooking the soup

https://thecozyapron.com/vegetable-soup/

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Adjusting Consistency
Thick soups may continue to thicken during cooking and may need
additional stock or water added to adjust the consistency

Degreasing
Broth-based soups maybe prepared in advance, cooled and refrigerated.
This facilitates removing of congealed fat from the surface. Skim the top
layer of fat from a hot soup with a ladle, alternately.

Assessment

ACTIVITY 1 (Knowledge) MATCHING TYPE

Directions: Match Column A with Column B. Write only the letter

of your answer. Write your answer on a separate sheet of paper.

COLUMN A COLUMN B
1. These are soups that are a. Clear Soups
thickened to provide a heavier b. Chowder
consistency. c. Cold Soup
2. It can be served hot or cold d. Thick Soups
depending on the recipe where e. Fruit Soup
dried fruits are used like raisins
and prunes.
3. These are soups based on a clear,
unthickened broth or stock.
4. It is variations on the traditional
soup wherein the temperature
when served is kept at or below
temperature.
5. It is a thick vegetable soup made
with broth, milk or water as base,
then thickened with roux.

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ACTIVITY 2 (Understanding) TRUE OR FALSE

Directions: Write true if the statement is correct and false if not.

Write your answer on a separate sheet of paper.

1. Puree is a vegetable soup thickened with starch.

2. Broth and bouillon are not similar to stock in terms of technique and
cooking time.
3. Tonge sui is a Chinese soup.
4. Asian soup is a traditional soup which is typical broth, clear sour, or starch
thickened soup.
5. A soup thickened with egg, butter and cream is called bisques.
6. Stocks allow the use of trimmings and leftover creatively.
7. Ginataan is a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
8. Clear soups may be served hot or cold.
9. Osheriku is a Korean asuki bean soup.
10. Consomme is a rich, flavorful stock or broth that has been clarified to
make it perfectly clear and transparent.

ACTIVITY 3 (Valuing) IS IT IMPORTANT?

Directions: List the five basic principles of preparing soup.

Explain the importance of each principle in two or more
sentences. Write your answer on a separate sheet of paper.

What are the importance of each principles of preparing soup?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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ACTIVITY 4 (Performance) I CAN DO IT!

Directions: Prepare and present the egg drop soup. You will be
graded by your parent/guardian. Copy the rubrics and rate on a
separate sheet of paper.

EGG DROP SOUP RECIPE

Tools and Equipment: casserole, stockpot with cover, knife, chopping board,
strainer, wooden spoon, ladle

Ingredients:
6 ½ cups prepared basic chicken stock light
2 tbsp soy sauce
2 tbsp sherry
¼ tsp pepper
2 large egg whites
1 tbsp salt
2 tbsp oil
1/8 tsp cornstarch
2 large eggs
1 tbsp scallions, thinly sliced

Procedure:
1. In a 2-quart soup pot, pour 6 cups of chicken broth to simmer. Add the
soy sauce, sherry, pepper and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture.
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump
free. Add to the soup. Stir in the sesame oil, garnish with scallions and
serve hot.
Your performance will be rated using the scoring rubric below.
CRITERIA SCORE
The dish is attractive to look at and appetizing. 4
The dish tastes delicious and right. 4
Learners follows proper preparation and
4
cooking procedures.
The dish is highly nutritious. 3
Learner is observes proper sanitary handling
3
of food.
The learner uses only the proper and needed
2
utensils and dishes.

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ACTIVITY 5 (Performance) PHOTO GALLERY

Directions: Make a photo album of different soups served here

in the Philippines and other countries. Paste the collected
pictures on oslo paper. You can also use coloring materials for
the designs. Label each creative presentation.
Your output will be rated using the scoring rubric below.

CRITERIA SCORE
Overall
 Includes at least five pages and ten pictures
5
 Captions for pictures are included
 The cover have designs and decorated
Quality
 It is neatly put together and visually appealing
5
 Captions are neat with correct spelling, grammar, and
punctuation
Accuracy
5
 Captions explain pictures well

References:
Kong, Aniceta S. and Domo, Aniceta P. Technical Vocational Livelihood
Education – Cookery Module 2 Manual. Seoul, Korea: Prinpia Co., Ltd.,
2016.
The Fascinating Origins Of Soup. (2017 February 24). www.solesoups.com.
Retrieved January 7, 2021, from https://solesoups.com/2017/02/24/
fascinating-origins-soup%E2%80%A8/#:~:text=Archaeologists%20
believe%20that%20humans%20have,the%20contents%20over%20hot%
20rocks.
Williams, Kate. Serious Eats: Tapioca Pearls with Coconut Milk and Mango
(Tambo-Tambo) from the Adobo Road Cookbook. March 26, 2019.
Accessed January 3, 2021.
https://www.seriouseats.com/recipes/2013/05/tapioca-pearls-with-
coconut-milk-and-mango-ta.html

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