Scribd
Upload
4 views

Q3_WEEK 1

Uploaded by

Marissa Collado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
4 views

Q3_WEEK 1

Uploaded by

Marissa Collado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

DAILY School TONDOL NATIONAL HIGH SCHOOL Grade Level COOKERY-GRADE 10

LESSO Teacher MARISSA C. COLLADO Learning Area TLE


N Teaching Dates and Time FEBRUARY 01, 2024 (TUESDAY & THURSDAY – 9:45-11) Quarter THIRD-WEEK 1
LOG

TUESDAY THURSDAY
I. OBJECTIVES
A. Content Standards Basic concepts and underlying theories in preparing stocks, sauces,
and soups.
B. Performance Standards Prepares a variety of stocks, sauces and soups used in different
cutleries
C. Learning - LO1: Prepare stocks for menu items.
Competencies/Objectives - Identify the types of stocks and the ingredients needed.
- Use ingredients and flavoring according to enterprise
standards.
- Produce variety of stocks according to enterprise standards
- Value the importance of knowing the right ingredients used
in stocks making.
II. CONTENT PREPARE STOCK FOR MENU ITEMS
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material SLM 1 - Prepare Stocks, Sauces, and Soups – pages 1-8
Pages
3. Textbook Pages
4. Additional Materials
from Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose for This quarter will enable students or learners to acquire
the lesson competencies in: preparing, storing, reconstituting and evaluating
stocks, sauces and soups; cooking, plating/presenting, and storing
poultry and game dishes, preparing, cooking, plating/presenting
and storing meat dishes.
C. Presenting Among the most basic preparations found in professional kitchens
examples/instances of the are stocks because it is the foundation of cooking or in French
new lesson “fonds de cuisine.

A stock is a flavored liquid. When defined, it is clear, thin—that is,


unthickened - fluid flavored by dissolvable substances extricated
from meat, poultry, and fish, and their bones, and from vegetables
and seasonings. A great stock is the key to a awesome soup, sauce
or braised dish.
D. Discussing new concepts Define the culinary terminologies:
and practicing new skill #1 1. Stocks
2. “fonds”
- Discuss the different types of stocks.
E. Discussing new concepts A. What are the ingredients and flavoring according to
and practicing new skill #2 enterprise standards in stocks making?
F. Developing Mastery

G. Finding practical
applications of concepts &
skills in daily living

H. Making generalizations & This lesson covers the skills, knowledge, and attitudes required to
abstractions about the prepare various stocks, sauces, and soup in a commercial kitchen
lesson or catering operation.
I. Evaluating Learning

J. Additional activities for


application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No.
of learners who caught up with the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by: Noted by:
MARISSA C. COLLADO LUDIVINA F. ZAMORA, ED D.
Teacher III Principal III

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy