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Cream Based Soup Lab

Life Skills:

  • Thinking & Reasoning
  • Communication

Time Frame:
1 class period that runs 70 minutes.

Group Size:
Small Groups


The students will learn how to make a cream based soup.

Main Curriculum Tie:
Food And Nutrition II
Strand 7 Standard 3

Identify and prepare the two basic types of soup


  • Bell Ringer Cards for each student
  • Food needed for lab (see lesson plan for details)
  • Delicious Ham and Potato Soup Recipe
  • Lab Sheets

Intended Learning Outcomes:

  • Students will be able to apply and prepare a bechamel based soup.
  • Students will also be able to explain and identify that the thickening agent for a bechamel sauce is a roux.

Instructional Procedures:
Teacher and student step-by-step instructions are found below in the "Cream Based Soup Lab Lesson Plan" attachment.


Assessment Plan:
As the students are cooking, assess their cooking skills with measuring, safety, following directions and working well together as a group. Fill out the lab sheet and give each kitchen a grade for the experience.

Vikki Masters

Created Date :
Jul 23 2012 15:16 PM