WEEKLY HOME LEARNING PLAN

GRADE___10__

Learning Area: TLE (COOKERY 10) Week No. 7-8 Module No. 4 Date Covered: April 4, 2022 –
April 11, 2022
MELCs:
 Storage of Stocks/Sauces and Soups
Objectives:
1. Identify the different way of storing stocks, sauces and soups;
2. Discuss the ways to reconstitute stocks, sauces, and soups; and
3. Recognize the importance of storing stocks, sauces, and soups.
DAY AND
TIME LEARNING TASK
6:00am- Wake up, start the day by making up your bed, do some stretching, take a bath, eat
7:00am breakfast and start the day with excitement and joyous feeling.

7:00am – Prepare all the necessary things needed for on line class/modular class.
7:30 am Set up the gadgets for on line class, go to a place where internet connectivity is
accessible.
For modular class, go to a quiet place where you can concentrate in reading and
answering the activities.

Monday/
Tuesday
Preliminaries/Introduction (What I Need to Know)
7:30-11:30
Explain to the learner the content of Module 4, where he/she will provide
Wednesday
discussion and series of activities that will you give a deep understanding
/
about preparing stocks required for menu items
Thursday
12:30-4:30
Pre Test( page 2)
Directions: Choose the correct answer from the given choices. Write the letter of
your answer on your answer sheet.
Reminder: Use the answer sheet provided by the teacher.
PROCEDURES
Motivation

Directions: Arrange the steps/procedures of making roux. Write 1 for the first step,
2 for the second step and 3 for the third or last step. Write your answer on your
answer sheet.

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that freezes well. Chilled stock can be frozen in 1-
gallon amounts to be used for sauces. However, once a stock has been used to make
a sauce, the sauce itself should not be frozen. Sauces do not freeze well and should
be made in amounts needed on the day of production.

Storage of Starch and Sauces

Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

Ways to Reconstitute Stocks

 Enrichment Activities 1 ( what to use) page 8

GROUP ACTIVITY
GROUP 1 - Using a Venn diagram, write the similarities of storing stocks, sauces,
and soup.

GROUP 2 - Give the importance of storing stocks, sauces and soup. Write your
answer in your answer sheet.

GROUP 3 – Create a song about ways to reconstitute stocks, sauces and soup.

Activity Sheet 2-
Directions: Match the word in column A with the description in column B. Write
the letter of the correct answer on your answer sheet.

Activity sheet 3-
Directions: Arrange the scrambled letters to form a correct word of the importance
of storing stocks, sauces, and soups. Write your answer in your answer sheet.

Generalization:
Ask the students:
“Why cooking is important for food?”

Reminders:
 Use the corresponding answer sheet provided at the back of your
Module.
 Do not write anything on Modules.

Assessment (What I Have Learned)

The student will answer the prepared questionnaire on page 14.
If the learner answered correctly the category he/she chose, then he/she is
considered competent of the lesson/module.
Summary
On page 15, let the student read what he/she have learned from Module 1.

MODE OF DELIVERY

Parents/Guardians of near 8 Barangays will get the modules in school, while

the remaining modules will get by Barangay LGU’s for distribution and retrieval on a
given dates set by the school.

Prepared by: Checked by:

THELMA M. ESQUIVEL CARMINA R. MAPILIS
Teacher I Head Teacher V – TLE Dept.