Grade 10- Ampere

Nagpayong High School

Division of Pasig City
A One-Week Text Based Simulation

Subject Teacher: Mrs. Juvelyn A. Butlig

Subject : TLE 10- Cookery
Date: July 20, 2020
Time: 6:00-7:00

Class List:
1) Ajoc, Kenneth John
2) Dacanay, Michael Sander
3) De Guzman, Jhonard Jake
4) Hubilla, Jaynard
5) Jaen, Nathan Ruie
6) Leones, Mark Andrey
7) Palomas, Ralph Allen
8) Sabillo, Bryze
9) Yunting, John Rieven
10) Aquino, Angelica
11) Bautista, Margie Lara
12) Dionesio, Rachelle Mae
13) Lovederio, Rygie Ann
14) Mendoza, Jamie Nicole
15) Monte, Precious Joy
16) Montes, Lyka Mae
17) Somosa, Ma. Althea

Good Morning
Let us start today’s class with a short prayer.
Father God
Come be with us today.
Fill with our minds with learning
Fill our classroom with peace.
Fill our school with love.
We pray for our teachers, parents and students who will be back to school amidst these trying
times.
We thank you Lord, for all the protection and blessings you have granted us thus far.
May you continue to guide, guard, and protect our school administrators, so they can devise
creative ways to conduct classes without compromising the safety of their, faculty, parents,
students and all school staff.
AMEN.

I am Mrs. Juvelyn Butlig your teacher for TLE Cookery.

Before we start with today’s lesson, I would like to know who are present in this messenger
room.

Please hit the like button if you are present.

 Like the button not thumbs up!

I am expecting 17 students for those who came late please hit the like button in this message.

It is good to know that you are all present.

 I am expecting 17 students in this chatroom this morning.

It’s good to know we are all present and ready.

Let me give you some reminders before we start.

HOUSE RULES AND GUIDELINES

 1. Our class will be in 60 minutes
2. The first 30 minutes will be for reading and answering the module.
3. The next 30 minutes is for our text-based learning; it includes Q and A in particular,
(wherein you can raise questions and actively participate the discussion)
4. Your active participation during discussion will served as you attendance.
5. Be polite. Treat everyone with respect.
6. Avoid sending multiple messages. Non-relevant topics like promotions, personal
comments etc. are discouraged.
7. Breaking the rules means demerit.
8. After the session, I will do back-reading to review your attendance and participation.

Reminders:
1. Please be ready with your learning packet.
2. Prepare your pen and notebook as well.
3. Participate actively.
4. Use our class signals if needed
Like button if you understand the lesson or instruction
Raise your hand if you want to answer in the middle of the discussion.
Need help alert with a ! if you have some clarifications
A (zip up) that means “ keep quite” or stop sending your answer.

Let us begin today’s session by reading the content of Module 1 in your learning packet.
I am going to give you 25 minutes to read and answer the learning packet.
I encourage you to take note important details that you will learn as you go through the
modules.

Your 25 minutes starts now.

Timer……

Please hit the like button once you’re done.

Let us check if you understood your lesson.

What are stocks?

Stocks are clear, thin, flavourful liquid derived by gently simmering

some various ingredients.

 That is correct
 Very good
 (SIMMERING-just below the boiling point while being heated)

Will you name some ingredients in making stocks.

Such ingredients are meaty bones (contain some trimmings or

scrap of meat, poultry, fish or seafood), mirepoix (vegetable
mixtures like carrot, onion and celery), and savoury in water (herbs
and spices). Occasionally, adding acid product items (tomato or
red/white wine) gives more unique flavour to the stocks.
( trimmings- small pieces trimmed off)
(savoury- food that are salty or spicy)
 That is correct
 Very good
 Another answer
 Zip up students

What is the French term for “foundation of Cooking?”

In French, stocks are referred as fond de cuisine, or in English

translation, it is “the foundation of cooking”.
 That is correct
  Very good
Stocks are incredible flavour booster in food and considered as vital
component that set the mood in the kitchen world. They are the
spine of a fabulous taste of soups, sauces or stewing liquid. Having
quality stocks is the fundamental food preparation of many types of
cuisines anywhere in the world.

Can you give me examples of bones that are used in making excellent stocks.
Making excellent stocks comprises simmering bones of veal, beef,
pork, chicken, game or seafood and vegetables in water to extract
the most flavours, color, body, aroma and nutrient values for an
extended period of time. It is more than the basis for so many
products and preparations.

Veal- flesh of a calf

Games- animals that are hunted for food
 Very good
 Good job
 That is correct

Now are you familiar with the classification of stocks?

Identify the following..
These are made by delicately simmering bones, scraps, and
trimmings from lean of fish
Fish stocks

. These are made by lightly simmering veal or beef bones without

colored seasonings. They are almost perfectly clear and light in
flavour. White stocks

 Very good
  Good job
 That is correct

These are made more from slowly simmered bony parts of the
chicken. Chicken stocks

These are made from smoothly simmered veal or beef bones from
the beginning step of roasting or browning bones in an oven
Brown stocks

If you do not have oven at home. What equipment can be used in

browning or roasting bones.

(browning in carajay or wok)

 Very good
 Good job
 That is correct

Now I want you to get your learning packet .

Now I want you to check your own work. The answers can be found on page 12.
REMEMBER TO BE HONEST IN CHECKING YOUR OWN PAPER.
At the end of the day it is your LEARNING that is at stake here.

Very Good
Good Job

Do you have any questions? If none, please hit the like button.
Remember to do or finish your worksheets in each session.
If there are no more questions, we are done with todays lesson! Thank You for
participation and see you next time!