DETAILED LESSON PLAN IN TLE

Grade 10 (Cookery)
May 28, 2021

I. OBJECTIVES:
After going through this module, you are expected to:
PREPARE STOCKS, SAUCES AND SOUPS (SSS)
LO3.Prepare sauces required for menu items (TLE_HECK9-12SSS-IIIc-22)
Subtasks:
1. Define sauces
2. Identify types of sauces, thickening agents and convenience products used in
preparing sauces
3. Prepare variety of hot and cold sauces and deal with problems in the preparation of
sauces
4. Evaluate sauces for flavor, color and consistency

II. LEARNING CONTENTS:

Topic: Module 3: PREPARE SAUCES REQUIRED FOR MENU ITEMS
Sub-Topic: Prepare Sauces/Gravies
Skills: Listening, Observing, Teamwork, Creativity
Reference: TLE – Cookery NCII
Quarter 3 – Module 3: Prepare Sauces Required for Menu Items pp. 1-19
Instructional Materials: PPT/Video presentation, Kitchen Laboratory, Learning Activity
Sheets/Templates

III. LEARNING ACTIVITES:

Teacher’s Activity Learner’s Activity

A. ACTIVITY/Preparation
 Prayer Prayer
 Greetings
 Classroom management
 Checking of Attendance Attendance in the form of Poll Survey
 Energizer
 Review/Motivation
The teacher will show different pictures and let
the learners make an observation, then answer
the following questions;
a. Have you tried eating those kinds of
food?
b. Based from the given pictures, what
makes those dishes looks appetizing and
attractive?
c. Have you been to restaurant and tried or
tasted their sauces or gravies?

(Sharing of experiences..)
Yes, Very good!
So, what is a sauce? SAUCE or GRAVY
 SAUCE is a flavorful liquid, usually thickened,
that is used to season, flavor and enhance
other foods.
When you were in Grade 9, what kind of sauces
you had prepared for your dessert?
a. Mayonnaise
b. Caramel sauce
c. Chocolate sauce
B. ANALYSIS/DEVELOPMENT OF THE
LESSON:
The teacher will discuss SAUCE, and its different
classifications. And the learners will mark its
significant characteristics upon presenting the
details and pictures.
*The BASIC SAUCES are also known as the *These are the Six Basic types of Sauces
MOTHER SAUCES. Originated from French Cuisine.

Here they are.

1. WHITE SAUCE
 Also known as “Bechamel Sauce.”
 Prepared with white Roux & mildly
flavoured with onion.
1.
2. VELOUTE SAUCE
 Literally means velvet.
 Made with blond roux and white
stock(chicken, fish or veal).
 Very light and blond colored.
2.

3. ESPAGNOLE (BROWN) SAUCE

 Means SPANISH.
 Made from Brown Roux and Rich
Brown Stock.

3.

4. TOMATO SAUCE
 A RED kitchen Sauce, may be referred
to as COULIS
 Traditional French tomato sauce is
thickened with butter roux.
 More commonly associated with Italian
cuisine.
4.  Served with “Pasta” , “Eggs” , “Fish” &
“Meat”.
 5. HOLLANDAISE (DUTCH SAUCE)
 Warm, emulsified sauce.
 Based on egg yolks and butter.
 In French it means Dutch style.
 Since the sauce is heavy, it is served in
less quantity and used primarily as a
5. topping sauce.
6. MAYONNAISE
 Basic cold sauce, based on egg yolks
 Used as a salad dressing.
 Also used as a shiny flavorful coating
to decorate cold dishes.
6.  Very popular dipping and spreading
sauce.

The teacher will demonstrate on how to make a

sauce or gravy or provide a sample videos on the
different dishes/recipes with sauces and gravies.
Watch videos on how to make sauce or
gravy.
C. APPLICATION
Performance Activity:
After the teacher demonstrate how to prepare a
recipe samples of sauce or gravy, the learners
will make their own too.

Directions:
1. Form a group with 3 to 5 members
(female & male), think a name of your
group.
2. Plan and decide a recipe/dishes with
sauce or gravy you were prepare
3. Take a video footage on the process of
cooking, then, take picture of your plate
presentation.
4. Submit your output through FB
Messenger or in my email account – Rubrics in Checking for their Output
mhaylani.otanes@deped.gov.ph Good Fair Poor
5. Your performance will be rated using CRITERIA (10) (7) (5)
scoring rubric on page 17 in your
modules. 1. Consistency & Body
6. After submission, wait for the teacher’s
a. smooth with no
phone call for your oral presentation.
lumps
b. not too thick or
pasty
2. Flavor
a. distinctive but well-
balanced flavor
b. proper degree of
seasoning
c. no starchy paste
3. Appearance
a. smooth with a good
shine
b. good color for its
type
D. ASSESSMENT. Answer the Written Assessment on page 18-19.
A. IT’S MY CHOICE
In this Activity, Identify the following according to its type. Choose your answer from the box
provided then write your answer in your answer sheet.
A. Type of sauce
B. Thickening Agent
C. Convenience products
1. Hollandaise - _______________
2. Flour - _______________
3. Egg yolks - _______________
4. Bouillon cubes - _____________
5. Veloute - _______________

B. Fill-up the graphic organizer below.

Inside the circles, write examples of basic/mother sauces, and in the rectangle are the main
ingredients,
• Ingredients • Ingredients

__________ ___________

_________ __________

• Ingredients • Ingredients

V. Assignment:
SAUCE ME UP!
Direction: Let’s find out if you can prepare a flavorful sauce with its correct consistency and color.
Follow correct procedure of preparation and presentation while observing safety practices during
the preparation.
- Let one member of the family record your performance through a video or pictures showing how
you work and organized everything. Send it to the GROUP CHAT or MESSENGER for checking.
Your task will be evaluated using a scoring rubric given by your teacher.

Prepared by:

MHAYLANI O. FLORES
T-III, Santol VHS

Checked and observed by:

LORNA T. ORIENTE RACEL S. ORDINARIO

Master Teacher I Secondary School Principal II
Date: ___________ Date: ___________