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    DLP TLE 10 QTR 3 W2 M. Yna Jessica December 13-17

    Uploaded by

    Yna Jessica Patani
    This learning plan outlines a week-long unit for students to learn about preparing soups. The unit will focus on selecting ingredients for soups, including stocks and garnishes. Students will learn how to prepare various soup recipes according to industry standards. At the end of the week, students are expected to present and evaluate soup recipes based on criteria like flavor, consistency, and appearance. The document provides example soup recipes and activities for students to identify different types of soups, classify soups, and demonstrate preparing cream of potato soup.

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    DLP TLE 10 QTR 3 W2 M. Yna Jessica December 13-17

    Uploaded by

    Yna Jessica Patani
    38 views5 pages
    This learning plan outlines a week-long unit for students to learn about preparing soups. The unit will focus on selecting ingredients for soups, including stocks and garnishes. Students will learn how to prepare various soup recipes according to industry standards. At the end of the week, students are expected to present and evaluate soup recipes based on criteria like flavor, consistency, and appearance. The document provides example soup recipes and activities for students to identify different types of soups, classify soups, and demonstrate preparing cream of potato soup.

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    DLP TLE 10 Qtr 3 W2 M. Yna Jessica December 13-17

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    This learning plan outlines a week-long unit for students to learn about preparing soups. The unit will focus on selecting ingredients for soups, including stocks and garnishes. Students will learn how to prepare various soup recipes according to industry standards. At the end of the week, students are expected to present and evaluate soup recipes based on criteria like flavor, consistency, and appearance. The document provides example soup recipes and activities for students to identify different types of soups, classify soups, and demonstrate preparing cream of potato soup.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    38 views5 pages

    DLP TLE 10 QTR 3 W2 M. Yna Jessica December 13-17

    Uploaded by

    Yna Jessica Patani
    This learning plan outlines a week-long unit for students to learn about preparing soups. The unit will focus on selecting ingredients for soups, including stocks and garnishes. Students will learn how to prepare various soup recipes according to industry standards. At the end of the week, students are expected to present and evaluate soup recipes based on criteria like flavor, consistency, and appearance. The document provides example soup recipes and activities for students to identify different types of soups, classify soups, and demonstrate preparing cream of potato soup.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    LEARNING PLAN IN TLE 10

    UNIT TOPIC:
    Week 1 Prepare soups required for menu items
    December 13-17,
    2021 Soups are based on stocks added with other ingredients for variety of flavor,
    consistency, appearance and aroma. A well-prepared soup always makes a
    memorable impression. Soups offer a full array of flavoring ingredients and
    garnishing opportunities. Soups also allow the use of trimmings and leftover
    creatively.

    Clear soup recipe


    https://www.youtube.com/watch?v=nP_zqonNWhk

    Thick soup recipe


    https://www.youtube.com/watch?v=V_LzlNn2ctQ

    At the end of the lesson, the students are expected to:


    a. Select and assemble correct ingredients in preparing soups, including stocks
    and garnishes
    b. Prepare variety soup recipes according to enterprise standards
    c. Present and evaluate soup recipes in accordance with the criteria

    LEARNING EXPLORE
    COMPETENCY
    The learners should be Preliminary Forecast.
    able to: Crossword Puzzle
    1. Select and assemble Direction: Complete the crossword puzzle below
    correct ingredients in
    preparing soups,
    including stocks and
    garnishes

    2. Prepare variety
    soup recipes according
    to enterprise standards

    3. Present and evaluate


    soup recipes in
    accordance with the
    criteria
    FIRM-UP (ACQUISITION)
    Activity 1: Identification
    Direction: Read the questions carefully and identify the following questions by
    writing the correct answer.

    ______________ 1. What do you call the soups that are thickened to provide a
    heavier consistency.
    ______________ 2. Which of the following soup thickened with egg, butter and
    cream?
    ______________ 3. What kind of are thickened soups made from shellfish?
    ______________ 4. What kind of traditional soup which is typical broth, clear
    soup, or starch thickened soup?
    ______________ 5. Which one is the easiest to prepare?
    ______________ 6. It is a Japanese asuki bean soup
    ______________ 7. It is a Filipino soup made from coconut milk, milk, fruit, and
    tapioca pearl served hot or cold.
    ______________ 8. It is a vegetable soup thickened with starch
    ______________ 9. These are hearty soups made from fish, shellfish or vegetables
    usually contain milk and potatoes.
    ______________ 10. These are soups thickened with roux, beurremanie, liaison or
    other thickening agents, plus milk, or cream.

    DEEPEN (MAKE MEANING)


    Activity 1. Identification
    Direction: Identify the following soup according to their classification.

    Ginataan Watermelon soup


    Gaspacho Sopas
    Cream of mango soup Oshireku
    Tonge sui Ramen

    DESSERT SOUP FRUIT SOUP COLD SOUP ASIAN SOUP

    TRANSFER
    Activity: Performance task
    Directions. Perform the Suggested Soup Recipes

    CREAM OF POTATO SOUP


    PROCEDURE:
    1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes, place in a
    saucepot and add water and chopped onions. Bring to a boil and cook until potatoes are
    tender. Remove potatoes and sear the broth.
    2. Add chicken bouillon cube to the reserved potato broth to make potato chicken broth and
    stir until dissolved. Add the hot water. Place cooked potatoes in blender in 2 batches, adding
    ¾ cup of the potato- chicken broth with each batch. Cover and blend for 1 minute or until
    smooth. Set aside.
    3. Melt butter in a
    saucepan.
    Add flour, salt
    and pepper. Add
    all- purpose
    cream at once. Stir
    while cooking
    until slightly
    thickened
    and bubbly.
    Cook for 1 minute
    more. Stir until
    heated through. If
    necessary,
    stir in additional
    milk to make the
    desire consistency.
    Serve with
    sprinkled
    bacon bits.

    Find out how


    well you
    performed by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your
    learning at stake!

    Note: Evaluate your finished product, using the given score sheet. Criteria for Evaluating
    and Presenting Soup
    Prepared by: Noted by:

    YNA JESSICA M. PATANI TERESITA D. SANTIAGO


    TLE Teacher Principal

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