Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 8
Division of Southern Leyte
SAN JUAN NATIONAL HIGH SCHOOL
San Jose, San Juan So. Leyte
_____________________________________________________________________________________
4As Lesson Plan Approach
School SJNH Grade Grade 11
Level
Student Ma. Shaira L. Valdez Section H.E
Teacher
Subject Cookery 11 Quarter 4th Quarter
Date Time 8:00-10:00 A.M
Cooperating Amy C. Albert Schedule Monday & Wednesday
Teacher
I. OBJECTIVES A. CONTENT The learners demonstrate an understanding basic concepts and
STANDARD underlying theories in preparing stocks, sauces, and soups.
B. PERFORMANCE The learners prepare a variety of stocks, sauces and soups used
STANDARD in different cultures.
C. LEARNING a. Enumerate and identify the different classification
OBJECTIVES and kinds of soups;
b. Prepare and cook soups; and
c. Recognize the basic principles of preparing soup for a
quality, nutritious, and flavourful soup
II. CONTENT/ Topic Prepare Soups for Required Menu Items
SUBJECT
MATTER
Materials Printed Materials, Visual Aids, Laptop and PowerPoint
References K to 12 basic Education Curriculum Technical Vocational-
Livelihood Home Economics- Cookery Manual
III. PROCEDURES A. Preliminary 1. Prayer
Activities 2. Checking of Attendance
3. Class Rules
4. Review of past lesson
5. Motivation
(Picture Analysis)
Direction: The teacher will flash some pictures on the TV screen
and let the students describe or give their insights about the
pictures.
Picture A Picture B
Q&A:
- What have you observe in the pictures?
- How do each picture differ from each other?
- Can you describe the consistency of the soup in each
picture?
- Which picture do you think is a clear soup? Thick soup?
6. Setting of Objectives
B. Lesson Proper Direction: The teacher will let the students arrange the jumbled
letters to reveal its correct word.
1. Activity
(Jumbled Letters) 1. ERLAC OUSP – CLEAR SOUP
2. KCITH OUSP – THICK SOUP
3. EDSSETR OUSP – DESSERT SOUP
4. URTIF OUSP – FRUIT SOUP
5. CDOL OUSP – COLD SOUP
2.Analysis The teacher will ask the students the following question;
1. Are you familiar with the words in the activity?
2. What are some Filipino soups that you know?
3. How does soup differ from stocks?
4. Based on the activity presented, what is our lesson today?
3.Abstraction Prepare Soups for Required Menu Items
1. Soups
(Discussion) 2. Classification of Soups
3. Other Thickening Agents for Soups
4. Ingredients of Soup
5. Basic Principles of Preparing Soup
6. Cooking Soup
4. Application Directions:
- The teacher will divide the class into five groups.
(Prepare Soups) - Then, each group will choose any of the given soups to
prepare and cook.
- Performance and output will be rated using the given
rubric.
- Task will be also provided.
Rubrics
C.GENERALIZA TION The students will recap the lesson about Prepare Soups for
Required Menu Items
1. What have you learned from the lesson?
2. What soup?
3. What are the classification of soups?
4. What are the 3 kinds of clear soup?
5. What are the 5 kinds of thick soup?
6. What are the basic principles of preparing soup?
D.VALUING How will you recognize the basic principles of preparing
soup for a quality, nutritious, and flavorful soup in
culinary aspects?
Why is it important to utilize cold water in preparing
soup? How does it impact the overall flavor and nutritive
content of soup?
IV. EVALUATION Conduct Quiz Direction: Give what is being asked. Write your answers in ½
crosswise sheet of paper.
(Enumeration &
Identification)
I.
1-2.Give at least two classification of soup.
3-5. What are the three kinds of clear soups?
6-10. What are the five kinds of thick soups?
II.
11. It is a soup that is thickened to provide a heavier consistency.
12. It is a soup that is based on a clear, unthickened broth or
stock.
13. A Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl served hot or cold.
14. What soup can be served hot or cold depending on the recipe
where dried fruits are used?
15. What is a simple clear soup without solid ingredients?
V. ASSIGNMENT Study the next lesson: Prepare Sauces Required for Menu Items
Prepared by: Checked by:
MA. SHAIRA L. VALDEZ AMY C. ALBERT
Student Teacher Cooperating Teacher
