SCHOOL:CITI GLOBAL COLLEGE GRADE LEVEL: 2ND YEAR COLLEGE

TEACHER: EUGENE C. AJO LEARNING AREA: QUANTITY COOKERY

TEACHING DATE: MARCH 9 2023 SEMESTER: SECOND SEM MID TERM

DAILY LESSON PLAN

I. OBJECTIVES: At the end of the 90 minutes period 95 percent of the students

should do for at least of 75 percent level of success
A. Identify the ingredients of the soup to be prepared;
B. Prepare soup according to standard procedure; and
C. Present soup to evaluate according to criteria

A. Content Standards The learners demonstrate an

understanding of concepts and principles
in preparing soup after the discussion of
teacher.
B. Performance standards Demonstrate the skills and
understanding of concept and principles
in preparing soup
C. Learning competencies
II. Subject Matter/ Topic Preparing soup
A. References TLE_HECK9-12SSS-LLB-21
B. Time Allotment 3 hours
C. Instructional Material Multimedia presentation, recipe, kitchen
tools, equipment and ingredients
III. Procedure
A. Lesson presentation Preliminaries Activities:
1. Checking of Attendance
2. Review of the previous lesson about
the Appetizers mainly for soup.
Ask students to give a summary of the
previous lesson.

Asking the simultaneous sequence of the

appetizier.
(Drinks, Appetizers, Entrees, then
desserts)

3. Motivation

“Who among you have been a fine dining

restaurant?”

“What on the appetizers you `really

waiting for to taste?”/
“If ever you ever tried in fine dining
restaurant are going to critique their soup
first?”

4. Presentation the lesson about the

soup.
 Defining the meaning of soup.
 Presenting the classification of
soups.
 Defining the mean of Thin soup
(consomme & Boillon).
 Presenting how to make a Bouillon
soup.
 Presenting how to make a
Consomme soup.
  Teaching how the clarification works
in making of thin soups.
 Recitation: Make a students recite
where is the bouillon soup and
Consomme soup based on the
pictures.
 Presenting the Thick soups and
defining the meaning of thick soups.
 Presenting the different agents to
thickening the soups.
 Presenting the Cold Soup and
defining the meaning of cold soup
 Presenting the different type of cold
soup and their ingredients too.
 Presenting the National soups in
give some of examples of the
national soup.
 Presenting the special soups in give
some of examples of the special
soup.
 Fruit soups
 Dessert soups

 Presenting how to serve the soups in

appetizers and main course portion.
 Presenting the 9 tips how to make a
good soup.
B. Lesson development Unlocking of difficulties:
Soup-

Activity A
let’s have a recitation about the lesson
today.

A. This a type of thin soup where made

from the broth

Answer ( Bouillon )

B. This is a type of soup made from the

stock of meat.

Answer ( Consomme)

C. Demonstrate how to make a

consomme.

Answer: Mix the meat first, put in the

casserole with half of water, boil it in 15
minutes, put a spices in the soup, boil
again in 15-30 minutes.

D. This is a type of soup made from the

“Pureed of shellfish thickened with
cream”
Answer (Bisque)

E. This is a type of soup That using a

thickening agent of eggs, butter and
 cream.
Answer (cream soups)

F. What agent is used for thickening the

chowder soup?
Answer (Potatoes)

G. What kind of soups that eating

during the summer season?
Answer ( Cold soup)

Activity B
The teacher will group the students into a
3 groups. Each groups will prepare one
recipe of soup.

The recipe will pass the day before

laboratory. They given one hour for to
prepare the soup.
C. :Assessment learning Activity C
From the activity, students will answer
following questions:

 How did you feel about the activity?

 How do you make some of these
soups?
 Did you remember the ingredients
and procedure of your soup?

 What are the ingredients of your

soup?
 What are the techniques did you
apply in preparing soup?
 For what course did you serve your
soup? Is it for appetizer or main
course?
IV. Evaluation and assessment
Evaluation of learning Direction: Evaluate your finish product,
using the given the score sheet

Criteria for Evaluating and Presenting

Soup

Consistency of the soup (thick): 15 %

Presentation: 15 %
Taste: 40%
Amount of the soup: 10 %
Uniqueness: 20%

Total of 100 %
V. Reflection/Things to Ponder

Checked by: __________ Date: ______________