Republic of the Philippines

Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL

TECHNICAL-VOCATIONAL EDUCATION
LESSON EXEMPLAR - IDEA

Name Rachel S. Reforma Quarter First

Learning Area TVL-Cookery Teaching Date September 12-16, 2022
6: 50 to 8:30
Grade Level Eleven Teaching Time 8:30 to 10:30
10:30 to 12:00

I. OBJECTIVES

 Learning Competencies/Objectives

At the end of the lesson, the learners are expected to:

 Principles of preparing stocks
 Classifications of stocks
 Ingredients in preparing stocks
 Types and uses of convenience products
 Methods of preparing stocks
 Suggested Projects:
 White stock
 Brown stock

 Unit of Competency
“Preparing Stock, Soup and Sauces”

II. CONTENT
The learners demonstrate an understanding basic concepts and underlying theories in
preparing stocks, sauces, and soups

Performance Standards: The learners prepares a variety of stocks, sauces, and soups used in
different cultures

III. LEARNING RESOURCES

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL

A. References
• Online Research
 CBLM ( Grade 11 Cookery NC II)

B. List of Learning Resources for Development and Engagement Activities

 PRINT
-module
 NON PRINT
-video lesson

IV. PROCEDURES

A. INTRODUCTION

 Routinary Activities
Prayer
Attendance
Safety Reminder

 Review
Word cloud: what are your insights about the understanding business Environment
and Ideas.

 Motivation
Present common Filipino soup and sauce dishes ask them about the common
ingredients and procedure of preparing the dish.

 Pre-Assessment
-The learners will answer the Pre-Assessment on p. 21-23

B. DEVELOPMENT
- Discuss Culinary terms p.24
Stocks - made from simmering meat, poultry, seafood and vegetables in liquid to extract flavor,
color, body, aroma and nutrients values.

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL

-it is a very flavorful liquid that is carefully made and can produce variety of products

Types
White stock or fond blanc : made form
Simmering poultry, beef, or fish bones; clear
and colorless liquid

Brown stock or fond brun : made from browning meat

and bones of beef, veal or game through roasting and aromatic
vegetable: amber in color.

Fumet – A highly flavored stock made from sweating method

: fish bones and mire poix are cooked Before the liquid is added.

Court buillion – Aromatic vegetable stock for poaching fish

Remoullage- Second Stock; from bones that are already used ; reduce for glazing.

Broth/Bouillion- made from simmering meat; used as a basis of soup, stew, braises and can be a
Soup.

Jus- made from deglazing the roasting pan, reduced to achieve

the desired rich flavor.

Ham Stock- from ham hocks

Prawn stock- from boiling prawn shells
Vegetables stock - made from vegetables

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL

Master Stock- Special Chinese stock used primarily for poaching

meats, flavored with soy sauce, sugar, vinegar, ginger, garlic and other
aromatics.

Glace viande - Usually from veal that is highly concentrate

reduced.

Ingredients for Stocks

Bones Mirepoix Spices and Herbs

Flavoring agent
Herbs Flavor enhancers Oil Extract

Aromatic

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL

Convenience and Substitute products

 Bouillon cubes or powder
 Flavoring enhancer
 Flavoring packs – sinigang, ginisa mix

Clarifying agent
 Chopped lean meat
 Egg whites
 Mirepoix
 Herbs and spices
 Acidic ingredients
 Egg shell

C. ENGAGEMENT
- How to prepare a stock:
The learners will watch a video on how good quality stock are prepared and stored. .
Learners will be ask to create a web map indicating the proper procedure of making Stocks
and is proper storage.

D. ASSIMILATION

The learner should prepare a stock using the ingredients or convenient substitute product.
They should provide the list of ingredients and the procedure applied in making the stock, with the
acquired knowledge about stocks, they should be able to identify the stock they have concocted and
demonstrate proper storage of stock.
.
V. REFLECTION
The learners in their notebook, journal or portfolio will write their personal insights about the lesson using
prompts below.

I understand that____________
I realized that ______________

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”
 Republic of the Philippines
Department of Education
REGION IV-A
SCHOOLS DIVISION OFFICE OF CAVITE PROVINCE
GENERAL MARIANO ALVAREZ TECHNICAL HIGH SCHOOL

Prepared by: Checked by:

RACHEL S. REFORMA MELCHORA C. SAGUIBO

TVE-HE Teacher Coordinator,TVE-Home Economics

Congressional Road, Brgy. Poblacion I, General Mariano Alvarez, Cavite

(046) 443-9890, 487-3947, 487-1912
depedcavite.gmaths@gmail.com
“GMATHSIANS, LIFELONG CHAMPIONS”