Department of Education

Region VI- Western Visayas

Schools Division of Capiz
PANITAN NATIONAL HIGH SCHOOL
Panitan, Capiz

LESSON PLAN IN COOKERY 10

Prepared by: MARINA G. DEGONES
I. OBJECTIVES
A. CONTENT STANDARD
 The learners demonstrate an understanding basic concepts and underlying theories in
preparing stocks, sauces, and soups.
B. PERFORMANCE STANDARD
 Prepares variety of stocks, sauces, and soups used in different cultures.
C. LEARNING COMPETENCIES
 Produce variety of stocks according to enterprise standards.
LC CODE: TLE_HECK10SSS-IIIa-20
II. CONTENT
Suggested Project:
6.1 White Stocks
III. LEARNING RESOURCES
A. REFERENCES:
Teacher Guide/Textbook
Page 248

B. OTHER LEARNING RESOURCES

Hand out, power point presentation, laptop
IV. PROCEDURES
Teacher’s Activities Student’s Activities Remarks

A. Previewing of Good morning class!! Good morning, too Ma’am Target:

previous How are you today? We’re fine ma’am Indicator #5
lesson/present
ing the new Someone in leading the prayer.
lesson Anybody can lead our prayer? (Let us pray. In the name of the
father, of the son, and the holy
spirit. Amen

Thank You Students

Please take your seat Thank you Ma’am

Class let’s check the attendance The students start saying their
Ladies count off. number
Gentlemen count off. 1,2,3,4,5,6,7,8,9,10……

1.REVIEW In your grade 8 care giving class you Yes Ma’am Target:
have already discussed and learned on Indicator #1
how to make a stock and yesterday I (TLE Care
have already demonstrate to you on Giving 8)
how to do it.

As a review, What is stock? Stock is a clear, liquid flavored

extracted from meat, poultry,
and fish.
 Can you recall some of the important The important ingredients in
ingredients that I have used yesterday? white stock making are the
bones, mire poix, bouquet
Excellent! garni.

B. Establishing a (The teacher will play a video) The chef is preparing a stock. Target:
purpose you Indicator #
the lesson What have you observed in the video? They find it delicious and 4,6,and 7
savory.

What about the costumer? Yes maam!

What are their expressions? Are they
find the stock delicious or not?

Do you want to try to make a stock like Yes ma’am!

that?

C. Presentation/e So, class in order for you to do this The student’s start grouping Target:
xamples/instan activity/ task do the following their selves together. Indicator#1, 2
ces of the new 1. Kindly group yourselves into 2 Based on their interest, (Mathematics)
lesson by counting 1, 2, until each strengths and expertise
has number, students having
the same number group
yourselves together.
2. Each group will be given a
task to perform by table.

D. Discussing Group 1- Master chef

new concepts Group2- Undefeated chef
and practicing
new skills #1 What are the tools and equipment for Stove, stockpot, chopping
white stock making? board, knife, strainer, ladle,
(The teacher will show a presentation) container

Very good!

Class, the ingredients for white stock 1/2 kg. bones chicken Target:
making are: ¾ L. water, cold Indicator # 1
Mire poix and 2
450 g. onion, chopped (Mathematics)
16 tbsp. carrot chopped
16 tbsp. celery chopped
Boquet Garni
1 pc. Dried bap leaf
¼ tsp. dried hgyme
¼ tsp. pepper corns
6.8 stem parsley
Very Good!

Who can read the procedure for stock 1. Cut the bones into Target:
making? pieces 3 to 4 inches Indicator #6
long for easy and 7
extraction
2. Rinse in cold water to
remove impurities
3. Place the bones in the
stock pot and cover
4. Bring water to a boil
5. Hang the bouquet
 garni on the handle of
the stock pot
6. Add the mirepoix
7. Simmer for
recommended length
by time
Very Good!

In order to be just and fair to every
performance.Here is the Rubrics.
Please read the slide student
4-- Can perform the skills
satisfactorily without
supervision
3- Can perform the skill
satisfactorily without assistance
or supervision
2- Can perform the skill
satisfactorily but requires some
assistance and or supervision.
1- Can perform parts of the
skill satisfactorily, but
requires considerable
assistance and or
supervision.

What are the safety measures inside Student’s answer

the kitchen while cooking? Be careful in using hot surface
equipment. Use pot holder. Target:
Keep working area clean Indicator 5
Wipe up spilled liquid
immediately.
Cooperate with one another.
Very good!! Work as a team

Thank you students! Do you have any None ma’am

questions?

E. Discussing At this moment,I will give you 20 mins.

New Concepts to perform your job. Students start doing their
and Practicing performance.
New Skills #2 Target:
The teacher will room around and Indicator #4
check the performance of the students
based on the given criteria/rubrics.

F. Developing What is the importance of stock The importance of stock making Target:
Mastery making? is it serves as a liquid Indicator #3,4
foundation in a dish. and 7

In your home did your parents also Yes maam!

made a stock?

G. Finding In what specific scenario or happenings Our parent’s uses stock when I
Practical in your home did they use? am sick or one of the member
Application of of our family
concepts and Why did they prepare a stock in your
skills in Daily home? It helps us to restore our
life appetite.
How it is helpful for you?
It boosts our immune system

What about in fast-food businesses that
serves batchoy and lomi?
and not to be dehydrated.
Target:
It can be serve easily and Indicator #7
conveniently to the costumer
and this business are not out of
season.

H. Making What is Stock? Stock is a clear, liquid flavored

Generalization extracted from meat, poultry,
and and fish.
abstraction the
lesson/ What are the ingredients used in stock 1/2 kg. bones chicken
making? ¾ L. water, cold
Mire poix
450 g. onion, chopped
16 tbsp. carrot chopped
16 tbsp. celery chopped
Boquet Garni
1 pc. Dried bap leaf
¼ tsp. dried hgyme
¼ tsp. pepper corns
6.8 stem parsley

What are the tools and equipment Stove, stockpot, chopping,

needed in stock making? board knife, strainer, ladle,
container.

Can you recite the procedure for stock 1. Cut the bones into
making? pieces 3 to 4 inches
long for easy
extraction
2. Rinse in cold water to
remove impurities
3. Place the bones in the
stock pot and cover
4. Bring water to a boil
5. Hang the bouquet
garni on the handle of
the stock pot
6. Add the mirepoix
7. Simmer for
recommended length
by time

I. Evaluating Direction: Please prepare ¼ for a short Answer key

Learning quiz. Answer this activity in just 3
minutes. 1. True
Identifying the statements whether true 2. True
or false 3. True
1. Stock is a flavorful liquid 4. False
extract from meat, fish, and 5. True
poultry.
2. Mire poix is added in the stock.
3. Bouquet Garni is hang on the
stockpot to add
flavor.
4. White stock is made from pork
bones
5. White Stock is from chicken
 bones.

J. Additional Assignment :
Activity Think of a certain dish that you can
make out of white stock.

Prepared by: Noted by: Approved by:

MARINA G. DEGONES BALTAZAR D. DAIS, Jr. RONILO B. TU

Teacher Head Teacher Principal IV

 Handouts in TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10- COOKERY

What is STOCK?

*Stock is a clear, liquid flavored extracted from meat, poultry, and fish.

What are the TOOLS AND EQUIPMENT USED IN WHITE STOCK MAKING?

Stove, stockpot, chopping, board knife, strainer, ladle, container.

What are INGREDIENTS IN WHITE STOCK MAKING?

/2 kg. bones chicken

¾ L. water, col
Mire poix
450 g. onion, chopped
16 tbsp. carrot chopped
16 tbsp. celery chopped
Boquet Garni
1 pc. Dried bap leaf
¼ tsp. dried hgyme
¼ tsp. pepper corns

6.8 stem parsley

What is the PROCEDURE IN MAKING WHITE STOCK?

1.Cut the bones into pieces 3 to 4 inches long for easy extraction

2.Rinse in cold water to remove impurities

3. Place the bones in the stock pot and cover

4.Bring water to a boil

5.Hang the bouquet garni on the handle of the stock pot

6.Add the mirepoix

7.Simmer for recommended length by time