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A Detailed Lesson Plan in Principles in Preparing Stocks
A Detailed Lesson Plan in Principles in Preparing Stocks
Cookery 10
I. OBJECTIVES
At the end of the lesson, 85% of the students are expected to;
III. PROCEDURE
PREPARATORY ACITVITY
Greetings
Let us all stand for our prayer, please lead the prayer?
Thank you.
Checking of attendance
Very good! I hope every day you will be here as you are
here today.
Review/recall
The principles, different classifications, and ingredients At the end of the lesson, 85% of the students are
in preparing stocks. Can anyone read our objective for expected to;
today?
A. Explain the principles in preparing stocks
Motivation
Sir chicken
Sir fish
Sir vegetable
Sir beef
Sir stock
Yes very good, these are words that are related to our
topic for today about stocks.
ACTIVITY
(Present video)
(Present video)
Yes sir.
ANALYSIS
Are we clear?
I will give you 15 mins to prepare your presentation. Yes sir.
Classification of Stocks
1. Bones
2. Mirepoix
-2 parts onion
-1 part celery
-part carrot
ABSTRACTION
What is the difference of stock and broth?
Class Reporting
GENERALIZATION
EVALUATION
Directions: Read the following questions carefully and choose the letter of the correct answer
1. What do you call the liquid in which meat, fish, and sometimes vegetables have been cooked?
2. Which of the following stocks uses veal bone as its main ingredient?
ASSIGNMENT
Directions: list down different kinds of spices and seasonings used in the kitchen.
Abitan, Jorge S.
Practice teacher