A Detailed Lesson Plan in

Technology and Livelihood Education – Home Economics

Cookery 10

I. OBJECTIVES

At the end of the lesson, 85% of the students are expected to;

A. Understand the guidelines in preparing stocks

B . Enumerate different kinds of spices and seasonings in the kitchen

C. Give importance in following the proper procedure in preparing stocks

II. SUBJECT MATTER

Topic: Guidelines for Preparing Stocks

Reference: Technical vocational livelihood – cookery 10 pages 201

Materials: PowerPoint

Skill: Understanding, enumerating, and giving importance

Strategies: group activity, discussion, and slide show

Value integration: cooperation, and participation

III. PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

PREPARATORY ACITVITY

Greetings

Good morning everybody. Good morning sir

Prayer

let us all stand for our prayer, please lead the prayer?

Yes, sir. Classmates, are you now ready to pray?

Yes, we are ready. In the name….

Thank you.

Checking of attendance

Class secretary please check the attendance if there is

absent.
We are all present, Sir.

Very good! I hope every day you will be here as you

are here today.

Review/recall

Before we start with our new lesson let’s take a short

recap of what we discussed last meeting.

Can anyone give me his/her taught about what we

have discussed? Sir last meeting we have discussed about the
principles in preparing stocks, different classifications
of stocks, and ingredients in preparing stocks.

Yes very good. Can you give me some principles for
preparing stocks?
Sir there are some principles in preparing stocks:
 Stocks are among the most basic
preparations found in professional kitchens.
 They are referred to in French as fonds de
cuisine, or "the foundation of cooking.
 "It is a flavorful liquid prepared by simmering
 meaty bones from meat or poultry, seafood
and/or vegetables in water with aromatics
until their flavor, aroma, color and body, and
nutritive value are extracted a clear, thin
liquid flavored by soluble substances
extracted from meat, poultry, and fish; and
their bones, and from vegetables and
seasonings.

Very good, how about the different classifications of

stocks? What are they? Sir there are 4 classifications of stocks based on their
ingredients.

Chicken stock is made from chicken- bones.

White stock is made from beef or veal bones

Brown stock is made from beef or veal bones that

have been browned in an oven.

Fish stocks are made from fish bones and trimmings

left over after filleting

Very good, how about the other? Can you give me

some ingredients in preparing stocks? Sir there are different Ingredients in Preparing Stocks

1. Bones

2. Mirepoix

3. Acid products

4. Scraps and left-over-Scraps

5. Seasoning and spices

6. Bouquet garni

Very good you have reviewed from our previous

lesson.
LESSON PROPER

Presentation of the lesson

For today’s new lesson, you are expected to know the

guidelines in preparing stocks and different spices and
seasoning we can use. Can anyone read our objective At the end of the lesson, 85% of the students are
for today? expected to;

A. Understand the guidelines in preparing stocks

B . Enumerate different kinds of spices and seasonings

in the kitchen

C. Give importance in following the proper procedure

in preparing stocks

Thank you.

Motivation

For our first activity we will sing a song entitled ‘the

spice of life’. Everyone will sing,

ACTIVITY

Before we start with our proper discussion I had given

you an assignment about different kinds of spices and
seasoning in the kitchen. Everyone of you will give or
share at least 2 different spices or seasonings. If Yes sir.
someone give already example you don’t need to
repeat that again. Understood? (give different seasonings and spices)

Very good everyone. As you notice there are so many

kinds of spices and seasonings we can use. As we go
further with our topic we will encounter those kinds of
spices.

ANALYSIS

For the continuation of our topic about preparing

stocks required for menu items, we will now discuss
the guidelines for preparing stocks.

I will play again the video about the guidelines for

preparing stocks.

(play video)

Based on the video presented what is the cooking

time for different kinds of stocks? White and brown Veal Game stock - 6 to 8 hours

White poultry and Game Bird Stocks - 3 to 4 hours

White beef stock - 8 to 10 hours Fish Stock - 45

minutes to 1 hour

Vegetables Stock - 45 minutes to 1 hour, depending

on the specific ingredients and the size of vegetables
cut.

Very good. Why salt should not be added to the stock?

Sir it may cause to became too salty.

What would be the result if the stock is boiled?

It would be cloudy.

Very good. These are the guidelines that we should

follow in preparing stocks.

Guidelines for preparing stock

1. Follow the correct procedures for cooing and

storing stock and make sure that any stock you use is
flavorful and wholesome
2. Follow the cooking time for stock the following are
approximate cooking time for different stocks the time
varies based on numerous factors such as ingredients
quality, volume and cooking temperature: white boef
stock-8 to 10 hours white and brown veal game stock-
6 to 8 hours white poultry and game bird stocks-3 to 4
hours fish stock-45 minutes to 1 hour vegetable stock-
45 minutes to 1 hour, depending on the specific
Ingredients and the size of vegetables out.

3. The stock ingredients are bolled starting with cold

water. This promotes the extraction of protein which
may be sealed in by hot water.

4. Stocks are simmered gently, with small bubbles at

the bottom but not breaking at the surface. If a stock
is boiled, it will be cloudy

5. Salt is not usually added to a stock, as this causes it

to become too salty, since most stocks are preserved
to make soup and sauces

6. Meat is added to the stock before the vegetables

and the 'scum' that rises to the surface is skimmed off
before further ingredients are added.

Let’s come now to the different kinds of spices and

seasoning. There are so many spices and seasoning we
can find in the kitchen.

What is the difference between spices and Spices are typically dried and ground plant materials.
seasonings? At the same time, seasonings can be either dry or wet
and include various ingredients such as herbs, spices,
salt, pepper, sugar, and vinegar.

Very good. I have here different kinds of spices and

seasonings we can use in the kitchen.

(paste pictures of different spices and seasonings)

(read only)
ABSTRACTION Seasonings are also generally used in smaller
what is the difference between spices and seasonings quantities than spices. When it comes to cooking,
when cooking? spices are added during the cooking process, while
seasonings are added at the end of cooking or just
before serving to enhance flavor.

Different classifications of stocks have specific cooking

How we can assure that the stocks are ready and time. If we cannot follow the right cooking it will not
already cooked? be cooked or else overcooked.

Very good.

APPLICATION

In a ½ crosswise, answer the following questions.

1-4. enumerate the cooking time for different stocks.

5-10. list down different kinds of seasonings and

spices based from our lesson.

GENERALIZATION

What is the importance of following the proper As we follow properly the guidelines in preparing
guidelines in preparing stocks? stocks we can assure that it will be delicious, flavorful
and the cleanliness of the stocks.

What is the value of adding different spices and It will add flavor that can enhance the taste, flavor,
seasoning in our food. and aroma of our food.
EVALUATION

To evaluation the knowledge of the student about the lesson the application will be served as an
evaluation.

ASSIGNMENT

Explain he following questions.

1. What is soup?
2. What are the classifications pf soup? Explain each.
3. Principles in preparing soup.
4. Ingredients of soup

Abitan, Jorge S.

Practice teacher