Division Lanao del Norte

School Salvador National High School Grade Level 10

Teacher Cecelia A. Abalo Learning Area TLE - Cookery
Time & Dates Quarter Third Quarter

I. OBJECTIVES

A. Content The learners demonstrate an understanding of the basic concepts and

Standards underlying theories in preparing sauces.

B. Performance
The learners apply a variety of sauces used in different cultures
Standards

LO 3 Prepare sauces required for menu items

3.1 Classify various types of sauces and their corresponding
ingredients.
C. Learning
Competencies/ At the end of the discussion, the learners are expected to:
Objectives (Write a. classify various types of sauces and their corresponding ingredients;
the code for each b. solve a puzzle of the types of sauces with their corresponding
LC) ingredients;
c. discuss the significance of determination.
TLE_HECK10SSS-IIIc-22

D. Specific
Objective

E. Integration
of Content Within
& Across English, MAPEH (PE)
Curriculum

II. CONTENT Classification of Sauces

III. LEARNING
RESOURCES
A. References
1. Teacher’s
None
Guide Pages

2. Learner’s
P 271
Material Pages
3. Textbook
None
Pages

4. Additional
Materials from None
LR Portal

CG p. 22
https://www.google.com/search?biw=1366&bih=661&tbm=isch&sa=1&ei=ryj
B. Other Learning
WXMThFe6Jr7wP-
Resources
oaLoAk&q=extension+and+flex+arm&oq=extension+and+flex+arm&gs_l=im
g.3...0.
IV. PROCEDURES Teacher’s Activity/ies Learner’s Expected Response/s

What are the two types of soup? The two major types of soups are
thin soup and thick soup.
To measure how far have you
understood these two (2) types of
soup, let us do this activity?
(The students do as told)
Directions: You have to identify the
types of soup by doing right arm
flexion if it is a thick soup and right
hand extension if it is not.

The teacher will show or demonstrate

how an arm flexion and extension will
be done.
1. Tinolang manok https://www.google.com/search?biw
2. Creamy Carrot Soup =1366&bih=661&tbm=isch&sa=1&e
A. Reviewing
i=ryjWXMThFe6Jr7wP-
previous
oaLoAk&q=extension+and+flex+ar
lesson or
m&oq=extension+and+flex+arm&gs
presenting the
_l=img.3...0.
new lesson
The teacher has to demonstrate
how to do arm extension and
flexion.
1. Extension
2. Flexion
Do you know that doing arm flexion
and arm extension help your arm build
strength and stability, especially when
it is paired with the right protein intake
like eating fried chicken.
Have you eaten chicken joy or fried Yes ma’am
chicken?
What is being paired in your chicken A sauce or gravy was being paired
joy or fried chicken? in the chicken joy or fried chicken.

Why do we need to prepare a sauce? We need to prepare a sauce to

enhance/enrich the overall taste,
texture and appearance of the dish
B. Establishing a
we are eating.
purpose for the
lesson
Why do we need to know the The ingredients of the sauce will
ingredients to classify the sauce? lead us to the classification of the
sauce.

So, I want you to stamp your feet if (Students do the appropriate action)
you agree when I say that fried
C. Presenting
chicken is best eaten when it is paired
examples/
with gravy or sauce.
instances of
the new lesson
Today, we will discuss sauce and its
classification
 Activity 1 – “KULANG AKO PAG
WALA KA”

There are five (5) colors posted on our The students do as instructed.
wall. You will be grouped according to
the colors that correspond to the color
posted on the board. There are
colored paper strip found under the
arm of your chair.

At the count of 1, you already know

your color and by the count of 3, you
should be in your group.
Ready 1,2,3
(Note for the teacher: The puzzle are
cut pictures of a dish in a sauce
showing the 5 basic sauces for meat
or types of sauces. 1 group 1 type of
sauce. Some examples are found in
the pictures below. The teacher will
also indicate at the back of the picture
the sauce and its ingredients from
which students’ get their data for their
sentences.

D. Discussing
new concepts
and practicing
new skills #1 Mechanics:
1. Complete the puzzle given to each
group.
2. You will be given 8 minutes to
prepare your output and 2 minutes
creative presentation.
3. Each group will describe the
pictures in 3 complete sentences
emphasizing the name of the
sauce, the ingredients of the sauce
and the relevance of the sauce in a
dish.
4. Write the 3 sentences in the given
Manila paper and post it on the
board beside your completed
puzzle.
5. Encircle the subject and underline
the verb.

(Criteria will be announced or will be

read by the students and so with
mechanics before the group activity
starts.
Please see attached – Criteria )

Time is up!
Information Sheet 1 for activity 1 (Students post their output and read
their formulated sentences)
Basic Sauces for Meat,
Vegetables, and Fish Group 1 – White sauce
1. White sauce - Its basic Group 2 - Veloute sauce
Group 3 – Hollandaise sauce
ingredient is milk which is
Group 4 – Brown sauce
thickened with flour enriched Group 5 – Tomato sauce
with butter.
2. Veloute sauce- Its chief White sauce – has the basic
ingredients are veal, chicken ingredient of milk which is thickened
and fish broth, thickened with with flour enriched with butter.
blonde roux.
3. Hollandaise – It is a rich Hollandaise sauce ingredients are
emulsified sauce made from butter, egg yolks, lemon juice and
butter, egg yolks, lemon juice cayenne.
and cayenne.
4. Emulsion – (as fat in milk) Students’ answer for the 3rd to 5th
consists of liquid dispersed questions may vary.
with or without an emulsifier in
another liquid that usually
would not mix together.
4. Brown sauce / Espagnole – It
is a brown roux-based sauce
made with margarine or
butter, flavor and brown stock.
5. Tomato – It is made from
stock (ham/pork) and tomato
products seasoned with
spices and herbs.

Follow up questions for each group.

Note: Teacher can formulate more

questions to measure students’
understanding on the content of their
assigned task.

What is a white sauce?

What are the ingredients of

hollandaise sauce?

Why is sauce important to a dish?

What is the underlined word in your The underlined word is a verb

last sentence?
Why do you think it’s a verb? It is a verb because it is an action
word.
Very well said.
A verb is a word used to describe an
action, state, or occurrence, and
forming the main part of the predicate
of a sentence like the word you have
underline.
Values Integration:
How did you feel about your previous It felt quite difficult ma’am.
activity, solving a puzzle?

Still, you were successful in

accomplishing such task.

What life’s value did you apply during We applied the value of
the activity? determination.

Why is having determination Having determination is significant

significant in accomplishing a certain in accomplishing a certain task or
task or goal? goal because it gives us the strong
will to achieve no matter what
circumstances took place.
Excellent!

Always remember just like a sauce,

determination is very important in our
daily lives for it adds flavor and
enhance our lives for a better future.

I have here facts about a sauce. I

want you to analyze what you’re
reading. Please read. 123 start (A ppt.
or manila paper will be shown so the
students can read the definition of a
sauce and its functions).

Sauce is a flavorful liquid, usually

thickened that is used to season,
flavor and enhance other foods.
It adds:
1. Moistness (color and shine)
2. Flavor
3. Richness
4. Appearance
5. Appeal

The moistness of the sauce adds color

and shine to the food.

The sauce enhances the flavor of the

sauce.

Richness to the taste and texture can

be achieved if the sauce is added to
the food.

Sauces improve the appearance of a

dish by adding luster and sheen.

The sauce adds appeal and

attractiveness to the food presented.

Hollandaise gives its rich flavor to the

food.
 What is the subject in the first
sentence you’ve just read?
What is being implied in the sentences
that follow the enumerated words?
Correct!
Activity 2:
“Read with Me”
Mechanics:
1. Read the information I have given
you in a poetic way.
2. You are given 3 minutes to prepare
and 1 minute to present.
(Each group will be assigned to 1
classification of sauce.)
Superb presentation!
What have you observed with the
color of the sauce?
Excellent realization.
So, when the color of the sauce is red,
what are its main ingredients?
Very good!
What is the classification of the sauce
when it contains tomato?
E. Discussing
new concepts Who can give a sauce product that
and practicing contains tomato?
new skills #2
I have here a bottle of ketchup; try to
look at its ingredients.
What is its main ingredient?
Sauce is the subject of the
sentence.
Those sentences imply the
relevance or significance of a
sauce.
Sauce is classified according to
ingredients.
1. White sauce’s basic ingredient is
milk which is thickened with flour
enriched with butter.
2. Veloute sauce- Its chief
ingredients are veal, chicken and
fish broth, thickened with blonde
roux.
3. Hollandaise – It is a rich
emulsified sauce made from
butter, egg yolks, lemon juice
and cayenne.
Emulsion – (as fat in milk)
consists of liquid dispersed with
or without an emulsifier in
another liquid that usually would
not mix together.
4. Brown sauce / Espagnole – It is a
brown roux-based sauce made
with margarine or butter, flavor
and brown stock.
5. Tomato – It is made from stock
(ham/pork) and tomato products
seasoned with spices and herbs.
The color of the sauce varies
according to its ingredients.
If the color of the sauce is red, its
main ingredient is tomato.
Tomato sauce.
Papa catsup
Banana
 Do you wonder why it is red when it
has no tomato content?

Not all catsup contains tomato like

banana catsup or banana sauce. This
fruit catsup was made from mashed
banana, sugar, vinegar and spices. Its
natural color is brownish yellow but it
is often dyed red to resemble tomato
catsup.

Ketchup and catsup are the words that

mean the same thing.

Activity 3
“YOU COMPLETED ME”

MECHANICS:
1. Utilizing the group we already had,
you are going to identify the sauce
according to the ingredients
mentioned.
2. The group will select 1
representative/s to answer the
question.
3. Every time a correct answer will be
presented the group will be given 1
point.
4. The group with more points earned,
F. Developing wins.
mastery
1. A sauce that is made from veal, 1. Veloute sauce
chicken and fish broth, thickened
with blonde roux is classified as
_____.
2. When a sauce is made from stock 2. Tomato sauce
(ham/pork) and tomato products
seasoned with spices and herbs. It
is classified as _____.
3. When a sauce is rich with 3. Hollandaise sauce
emulsified sauce made from butter,
egg yolks, lemon juice and
cayenne, it is classified as _____.
4. Mang Tomas is classified as _____. 4. Brown sauce
5. Gravy is a _____. 5. Tomato sauce

G. Finding Among the 5 sauces, which of the Students’ answer may vary.
practical following you are familiar with? Why? ….. because this is what we usually
applications of use at home.
concepts and
skills in daily
living
 Why is sauce important? Sauce is important for it provide
moistness and adds color and shine
to the food.
The sauce enhances the flavor and
richness to the taste and texture of
the food.
The sauce adds appeal and
attractiveness to the food
H. Making
presented.
generalization
and
How can color contribute to the Through the color of the sauce, we
abstractions
classification of a sauce? can presume its ingredients that will
about the
lead us to its classification. Like
lesson
when we see a red sauce, we can
conclude that it is tomato sauce but
sometimes color misled us to its
classification for there are instances
that a color is not actually shown for
it is hidden when a manufacturer
uses a food coloring to look like the
sauce they wanted.

True or False:
Write True if the statement is true and
False if the statement is not true.

1. The color of the sauce can lead us 1. True

to its classification.
2. False
2. Sauce is classified according to
I. Evaluating thickening agents. 3. True
learning 3. Sauce is a flavorful liquid, usually
thickened that is used to season,
flavor and enhance other foods.
4. Mang Tomas is classified as Brown 4. True
Sauce.
5. When milk is one of the ingredients 5. False
in a sauce, it can be classified as
veloutte sauce.

J. Additional Collect 5 different sauce recipes and

activities for compile them in a folder.
application or
remediation

V. REMARKS
VI. REFLECTION
A. No. of learners
who earned
80% on the
formative
assessment
B. No. of learners
who require
additional
activities for
remediation
C. Did the remedial
lessons work?
No. of learners
who have 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?