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    Quarter: I. Objectives

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    Catherine Bercasio Dela Cruz
    This document outlines a lesson plan for a cookery class to prepare stocks, sauces, and soups. The lesson will cover identifying fresh herbs and spices, guidelines for preparing stocks, cooking times for different stocks, and a quiz. Students will learn about common herbs and spices used in cooking. They will also practice concepts for preparing stocks according to enterprise standards. The goal is for students to demonstrate an understanding of basic concepts and theories for making stocks, sauces, and soups.

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    Quarter: I. Objectives

    Uploaded by

    Catherine Bercasio Dela Cruz
    23 views2 pages
    This document outlines a lesson plan for a cookery class to prepare stocks, sauces, and soups. The lesson will cover identifying fresh herbs and spices, guidelines for preparing stocks, cooking times for different stocks, and a quiz. Students will learn about common herbs and spices used in cooking. They will also practice concepts for preparing stocks according to enterprise standards. The goal is for students to demonstrate an understanding of basic concepts and theories for making stocks, sauces, and soups.

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    DLLNOVWEEK1

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    This document outlines a lesson plan for a cookery class to prepare stocks, sauces, and soups. The lesson will cover identifying fresh herbs and spices, guidelines for preparing stocks, cooking times for different stocks, and a quiz. Students will learn about common herbs and spices used in cooking. They will also practice concepts for preparing stocks according to enterprise standards. The goal is for students to demonstrate an understanding of basic concepts and theories for making stocks, sauces, and soups.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views2 pages

    Quarter: I. Objectives

    Uploaded by

    Catherine Bercasio Dela Cruz
    This document outlines a lesson plan for a cookery class to prepare stocks, sauces, and soups. The lesson will cover identifying fresh herbs and spices, guidelines for preparing stocks, cooking times for different stocks, and a quiz. Students will learn about common herbs and spices used in cooking. They will also practice concepts for preparing stocks according to enterprise standards. The goal is for students to demonstrate an understanding of basic concepts and theories for making stocks, sauces, and soups.

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    You are on page 1of 2

    DepEd- National Capital Region

    Division of City Schools - Valenzuela City


    Justice Eliezer R. Delos Santos National High School
    Ugong, Valenzuela City

    School: Justice Eliezer R. Delos Santos National High School Grade Level: TEN
    Teacher: CATHERINE B. DELA CRUZ Learning Area COOKERY
    Teaching day: NOVEMBER 6-7, 2019
    PEARL:6:00-6:50
    EMERALD: 6:50-7:40
    TIME:
    SAPPHIRE: 7:40-8:30 Quarter 3RD QUARTER
    SECTION:
    VACANT: 8:30-10:40
    RUBY:10:40-11:30
    DIAMOND:11:30-12:20

    I. OBJECTIVES
    A. Learning LO 1. Prepare stocks for menu items.
    Competencies
    B. Learning Outcome PERSONAL ENTREPRENEURIAL COMPETENCIES-PECs
    C. Learning LO 1. Prepare stocks for menu items
    Objectives(KSA) 1.1 use ingredients and flavoring according to enterprise standards
    1.2 produce variety of stocks according to enterprise standards
    II. CONTENT Quarter 3 LESSON 1. PREPARE STOCKS, SAUCES AND SOUPS (SSS)

    III. LEARNING RESOURCES


    A. REFERENCES
    cookery_g10_learning
    _module.pdf

    B. OTHER LEARNING Instructional Materials:


    RESOURCES a. Cellphone b. Laptop c. Projector
    IV. PROCEDURES
    A. Reviewing previous See the attach handouts.
    lesson or presenting the
    new lesson
    B. Establishing a purpose The learners demonstrate an understanding basic concepts and underlying theories in preparing stocks,
    for the lesson sauces, and soups
    C. Presenting examples/ Concept notes
    instances of the new lesson 1. Spices come from the bark (cinnamon), root (ginger, onion, garlic), buds (cloves, saffron), seeds (yellow
    mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees
    2. Herbs are leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill,
    oregano, rosemary, savory, sage and celery leaves. These can be used fresh or dried. Dried forms may be whole,
    crushed, or ground.
    D. Discussing new concepts Checking the freshness of spices:
    and practicing new skills #1 Check an herb or a ground spice for freshness by rubbing a small amount in your hand. If the aroma is fresh, rich
    and immediate, it can still flavor foods. Smelling chili pepper or chili powder can irritate your nose.
    E. Discussing new concepts Further discussions about herbs and spices: See the attach handouts
    and practicing new skills #2 Guidelines in preparing stocks: See the attach handouts
    F. Developing mastery Guide questions:
    ( Leads to formative Give the Cooking time for the following
    assessment #3) 1. Fish Stock
    2. White beef stock
    3. White poultry and Game Bird Stocks
    4. White and brown Veal Game stock
    5. Vegetable stocks
    G. Finding a practical .
    applications of concepts
    H. Making generalizations Guide Questions:
    and abstractions about the 1. Give atleast 3 spices
    lesson. 2. List 5 herbs
    I. Evaluating Learning Quiz#1
    See the attach hand outs
    J. Additional activities for
    application and remediation
    V. REMARKS

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