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MARIKINA POLYTECHNIC COLLEGE

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Detailed Lesson Plan in FRENCH CUISINE

Time Frame: 45 Minutes

Prepared by: GROUP 4

I. Objectives
At the end of the lesson the students should be able to:

1. Define French Cuisine;

2. Discuss the special characteristics of the three region Northern France, The
Central Region, and South of France in terms of regional recipes, cooking
methods and origin of ingredients;
3. Demonstrate some French recipes and festive food in South of France; and
4. Appreciate the importance of French Haute Cuisine and daily meal pattern in South
France.
5. Reflect the learnings obtain in the lesson through assignments and activities.

II. Contents
Topic Reference Materials

● Google
FRENCH CUISINE
meet
FRENCH https://classroom.google.com/c/NTI2MjI1OTg3NDQ2/m/
● Microsoft
CUISINE NTUwMDMzMTg4MzEw/details
● Power Point
Presentation
 III. Lesson Proper
A. Routinary Activities

Teacher’s Activity Student’s Activity

“Good morning class…” “Good morning, sir! /ma’am”

“Before we start everything, let us pray Jenny: “Dear God, thank you for looking
first. Jenny, please lead the prayer.” after us in this online class. Thank you
that you love each and every one of us
here. Help us to learn more as our
teacher impart the lesson for today.
Continue to guide us and always give us
knowledge, strength and wisdom. We
love you Lord, This, we all ask in Jesus
mighty name.

Amen.”

(Checking of attendance.) (The class secretary will tell who are the
absents)

“How’s everyone’s day? Is it good so Emmie: “It was good sir/ma’am!”

far?”
Angelica: “I feel great sir/ma’am!”

“That’s good to know. I guess everyone is (Students getting their notebook to take
ready to start our new topic for today, so, down notes.)
let’s start!”
 B. Motivation

Czarina: “Yes, sir/ma’am.

“Can you see my presentation now?” I can clearly see it.”

“Thank you, Czarina. Jerilene: “CAT sir!”

Ok, Let’s have first energizer. The title of

this game is ‘Choose the letter of the
correct answer!’. I want someone to raise
his/her hand to complete the words. So,
let’s start!

Yes, Jerilene, proceed.”

1. What animal were vessels of Egyptian

Gods?

“Yeah, that’s right Jerilene. Next Mariel:” PYRAMID sir!”

Yes, Mariel”

2.The most famous landmark in Egypt?

“Thank you, Mariel, correct. Next

Yes, Jose.”

3.What food staple discovered by the Jose: “BREAD sir!”

Egyptians?

“Thank you, Jose, correct!

“Okay, correct! Ezra:

Thank you for your cooperation class.” 1.cat

2. pyramid
“I think you have already know some of
those words or all of that.” 3. bread

“What are those again? Can you read

Ezra?”

1. cat
2. pyramid
3. bread
“Ok, thank you Ezra.” (The class is listening)

So, we'll find out what they are later. And

why do we need to learn them in the first
place? "

C. Presentation

“First, let us talk about the geographical (The class is listening and taking notes.)
location of Egypt.”

The area known as the southern Europe

includes the countries of Belgium,
Germany, Italy, Luxembourg, and
Switzerland.The bodies of water round
France are the English Channel to the
northwest, the Atlantic Ocean to the
west, the Mediterranean Sea to the
south. Its climate is predominantly
temperate, and sometimes semi-tropical,
with mild winters, except in the
mountainous areas and the northeastern
regions. The Atlantic gives the western
part of France many high humid days,
lots of rains, and westerly winds.The
southern area next to the Mediterranean
Sea has a pleasant weather most of the
time with brief and sudden rains springs
and fall, but no rain during summer.

Topography, France is a land of

impressive natural surroundings,
complete with the dramatic towering
Alps in the east, ancient white chalk
cliffs along the coastlines of Normandy,
and hillsides covered with grapevine and
olives trees along shores of the
Mediterranean. There are two mountain
ranges in France: Pyrenees along the
border with Spain, and the Alps that
extends from Switzerland to Italy. The
Seine River passes through Paris
toward the English Channel and the
Rhine River forms part of its border with
Germany. With its vast highland area
known as Central Massif where
abundant vegetation raised, and
favorable climate conditions, France has
become an agricultural exporter for
many crops such as barley, corn, oats,
and wheat. Its best produce grapes for
table use and for wine making. The
areas and rivers supply ample fish and
shellfish but fishing is not a major
industry. Livestock raising is not a
problem. There are at least 300 kinds of
cheese manufactured in France.
Religion there are Roman Catholics,
Muslims and Protestants. The rest
belong to other religions or unaffiliated.
Everyone has the freedom to consume
the customary foods observed according
to his/her religion.

(The class is listening and taking notes)

“Next is the French Cuisine, can you
please read, Jenny? “

French Cuisine
There are two traditions in French
cuisine: the regional cooking and the
classic French cooking. The unique
flavors and cooking styles of each of
the
country’s regions are just as much a
part of the food of France as the
classic,
elegant recipes.

“Ok, thank you jenny”

“Regional cooking is the cooking of

farmers and fisherman, of
grandmothers passing on recipes to the
younger generations, as well as the
recipes of the new young chefs. Every
region has its own specialty. In this
lesson, we will explore the regional side
of French cooking first.”

“Next, who wants to read?”

“Ok, proceed Ezra” Ezra: “Me, ma’am”

The French considers food one of life’s

greatest pleasures. Regional recipes,
their ingredients, and the origin of these
ingredients, including how vegetables
and herbs were grown are meticulously
prepared. Many people consider the
cooking of France to be the finest in the
world. Words like “spectacular,”
“elegant” “Outrageous,” and “richly
delicious” are all used to describe the
experience of eating the food of France.

“Thank you, Ezra,”

“Traditionally, French cooking is divided

in at least eleven culinary regions, and
the food of each these regions is
different and distinctive.”
“For the purpose of this lesson
however, we have divided the food of
France into three regions – the north,
the central region, and the south. The
cooking of each main regions has a
special characteristic that reflects it
unique landscape, climate, flavors, and
traditions.”

“Ok, did you understand class?”

“Ok, thank you. So next, let’s proceed

to the, The Food of France”

“Who wants to read?”

“Ok, please read Jose”

“The Food”

“Since the sixteenth century, French

cooking has been celebrated as the
Western world’s finest. Recipes prepared (The student is responding)
in the traditional style of haute cuisine, as
developed by such renowned chefs as
Jean-Anthelme Brillat-Savarin (1755–
1826) or Georges Auguste Escoffier
(1847–1935) are still featured in
distinguished restaurants. This style
features meats and fish prepared with
sauces containing cream, egg yolks,
sugar, brandy, flour, and other starches.

Today’s concern with dieting and

health has produced a new style of
cooking. Nouvelle cuisine, said to have
been introduced by Paul Bocuse, Jose: “Me, Sir”
emphasizes lighter, subtler tastes,
requiring the best and the freshest raw
ingredients. The term itself was created
by two well-known food critics, Henri
Gault and Christian Millau.”

“Thank you, Jose”

 (The class is listening and taking notes)

“Next is Food Waste”

(The class is listening and taking notes)

Foodways

 Bread was the most important item in

the diet and was eaten at every meal.
 Flour was not highly refined, so loaves
were coarse, dark, and wholesome.
 Flour produced in the Illinois country
also supplied homes in Louisiana.
 Pork and smoked hams were a
preferred meat in the region. They
also ate beef and domestic fowl as
well as game, such as deer, bison,
squirrel, bear, duck, and goose.
Catfish was especially favored.
 Meat and vegetables were usually
combined in soups, fricassees, and
gumbos (derived from African
cooking).
 People regularly drank wine, beer,
and cider with meals. Coffee and tea
were luxury items shipped from New
Orleans.

“Ok class, who has a question?”

(The students are responding)

“Ok, let’s proceed to the next slides”

Commonly used French ingredients

1. Olive oil. A culinary staple that starts
many French dishes, olive oil has myriad
uses, most of which are documented in
many books.

2. Dijon mustard. This slightly spicy

mustard is used to thicken a marinade or
emulsify a vinaigrette.

3. Fleur de sel. Traditionally from

Brittany, fleur de sel is large salt crystals
that form as seawater evaporates. Fleur
de sel is sprinkled atop a finished

dish.

4. Crème fraîche. This rich garnish is

heavy cream mixed with buttermilk. It is
used in soups and sauces, and as a
topping for something sweet, like a bowl
of fruit.

5. Truffles. This fungus, related to (They are listening and taking notes)
mushrooms, grow in the shade of oak
trees in the French countryside and are
used to flavor cooking oils and dishes.

6. Herbes de provence. Fragrant, dried

herbs from Provence like rosemary,

thyme, oregano, lavender, and tarragon

are combined and used to season savory
dishes like poultry and roasted
vegetables.

7. Shallots. In the onion and garlic family,

shallots have a milder taste and are used
in similar ways as onions in cooking.

8. French bread. The French have a long

history with bread, from baguettes to
buttery, flaky croissants, and no French-
inspired kitchen would be complete
without a fresh loaf.

9. Wine. France has one of the most

productive wine regions in the world. Red
and white wine is a beverage that is also
used to simmer meats and create rich
sauces.

10. French cheeses. The French

produce and eat more cheese per person
than in any other country. Known as
fromage in French, varieties include
camembert, Brie, and Roquefort.

“Thank you”

“Next is Common Cooking Method of

France”
Rowel: The 13 traditional food is

1.Ful Medammes

2. Falafel, also known as Ta’meya

3. Koshari

4. Mahshi

5. Shawarma
6. Macaroni Béchamel

7. Molokhia

8. Fattah

9. Feseekh

10. Roz Bel Laban

11. Umm Ali

12. Konafa

13. Sahlab

Brittany: ma'am the dining etiquette is

•If you are invited into an Egyptian's

house:

•You would normally remove your shoes

before entering.

•Dress well and conservatively.

Appearances are important to Egyptians.

•Compliment the host on the house.

 Patricia: I learn this lesson the 13-food
favorite in Egypt and the dining etiquette
of Egypt

D. Application

“I want you to identify the following

questions.”
1. Give at least 3 traditional dishes of PRINCESS: Ful Medammes, Falafel,
Egypt. Koshari, Mashi, Shawarma, Macaroni
Béchamel, Molokhia, Fatta, Feseekh, Roz
Answer: Ful Medammes, Falafel, del Laban, Umm Ali, Konafa, Sahlab
Koshari, Mashi, Shawarma, Macaroni
Béchamel, Molokhia, Fatta, Feseekh, Roz
del Laban, Umm Ali, Konafa, Sahlab

2. Egypt is well known as the birthplace of

what? NICOLE: Bread and Beer

Answer: Bread and Beer

3. Enumerate the countries that called

Fertile Crescent.
VANNA: Iraq, Egypt, Jordan, Syria,
Answer: Iraq, Egypt, Jordan, Syria, Lebanon
Lebanon

“Excellent! I’m glad that you’ve

understand our topic very well so, give
your selves a virtual clap.”
 (Students typing their virtual clap in the
chat area.)

E. Generalization

“So, class, now you know more about

Egyptian, my question is give 13
Traditional Egyptian Food dishes?” HANA: The 13 dishes in are Ful
Medammes, Falafel, Koshari, Mahshi,
Shawarma, Macaroni Béchamel,
Macaroni Béchamel, Fattah, Feseekh,
“Student activity” Roz Bel Laban, Umm Ali, Konafa, Sahlab.
Sir!
The 13 dishes in Egyptian are Ful
Medammes, Falafel, Koshari, Mahshi,
Shawarma, Macaroni Béchamel,
Macaroni Béchamel, Fattah, Feseekh,
Roz Bel Laban, Umm Ali, Konafa, Sahlab.

“That’s a very comprehensive idea Hana.

Great job class.”
 F. Evaluation

I. Arrange the jumble words letter

1. Sfftrue

2.ywasoofd

3. Fhenrc

4. Dmtheo Ngoocik

5. Hfenrc Ecuiisn

G. Assignment

Write the reflection in French cuisine and list down the famous food in French
cuisine?