Learning Area Cookery NC II Grade Level 12

W1 Quarter Fourth Date

I. LESSON TITLE Prepare Stocks for Menu Items
II. MOST ESSENTIAL LEARNING 1. Use ingredients and flavoring according to enterprise standards;
COMPETENCIES (MELCs) 2. Produce variety of stocks according to enterprise standards;
(TLE_HECK9- 12SSS-IIIa-20)
III. CONTENT/CORE CONTENT 1. Classify the different types of stocks;
2. Identify the ingredients in preparing stocks;
3. Explain the methods of preparing stocks.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
I. Introduction (Time Frame: 60 minutes)
Learning Task 1: Let’s review!
For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT1
Classify the following seafoods according to its types whether as crustaceans, fin fish, and mollusks. Write your answer on a
separate answer sheet.
__________ 1. Crab __________ 6. Milkfish
__________ 2. Tuna __________ 7. Lobster
__________ 3. Oyster __________ 8. Shrimp
__________ 4. Mussel __________ 9. Clams
__________ 5. Salmon __________10. Seabass
Learning Task 2: Let’s play word war!
For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT2
Re-arrange the following set of words to form a new one. Use the descriptions given as a guide. Write your answer in a separate
answer sheet.
1. A syrupy liquid.
L A Z G E

2. A flavorful liquid.
U M E T F

3. Chopped vegetables .
P O I X M I R E

4. It is a kitchen tool.
H C I O I N S

5. A bag of herbs.
O B U U E T Q A R G I N

Learning Task 3: How should I pronounce it?

For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT3
Using the formed word from the previous task, consult a dictionary and look to its definition. Write your answer in the space
provided.
Word Pronunciation Definition
1. glāz

2. fyo͞oˈmā

3. mirˈpwä

4. sheen·waa

5. bōˈkā ɡärˈnē
IV. LEARNING PHASES AND LEARNING ACTIVITIES
D. Development (Time Frame: 60 minutes)
Read the lecturette provided by the teacher:
Preparing Stocks
Rondilla et.al (2016) defined stocks as thin, flavorful liquids derived from meat, fish, or poultry bones simmered with
vegetables and seasonings. To enhance its flavor, cooks added herbs, spices, and aromatic vegetables. Many dishes prepared
in the professional kitchen used stocks as their base particularly soups and sauces.
In order to prepare stocks, you need the following:
• Bones;
• Meat;
• Mirepoix;
• Herbs and spices;
• Seasoning and spices;
• Bouillon cubes; and
• Acid products
Stocks comes into various classifications such as:
• Chicken stock;
• Brown stock;
• Fish stock;
• Vegetable stock; and
• White stock
Preparing Bones for Stocks
The following are the methods to done in preparing bones for stocks:
1. Blanching. In this method, the bones are boiled using cold water until to slow boil. When it reaches the boiling point, the
floating scum will be removed.
2. Browning. In this method, bones are roasted in high temperature for about an hour until it becomes golden brown.
Once the desired color is achieved place it in a pot with cold water and let it simmer.
3. Sweating. In this method, bones and vegetables are sauteed in a small amount of fat until becomes softens.
Principles in Preparing Stocks
The following are the things that you need to keep in mind while preparing stocks:
1. Use cold water to allow the presence of protein and other impurities to be dissolved.
2. In making brown stock, bones should be roasted or browned before adding cold water.
3. Use high heat to bring the stock to boil, then reduce to low heat.
4. Skim the stock to remove impurities.
5. Add mirepoix, herbs, and spices.
6. Strain the stock carefully using china cap lined with cheese cloth. Let it cool.
7. Store the stock in refrigerator. It will last for four to five days. If you want to last it for several months, store it in a freezer.
8. Before reheating, remove the hardened fat formed on the top surface of the stock.
Cooling and Storing Stocks
The following are the guidelines in proper cooling and storing stocks:
1. When the stock is cool, transfer it to a plastic container with a tight-fitting lid, and label and date it.
2. Never place hot stock in a refrigerator to cool it. The steam and heat may damage other foods. It may also damage
your refrigerator, and can raise the overall temperature inside the refrigerator.
3. Stock can be stored for several days in a walk-in or reach-in refrigerator.
4. Remove the layer of fat before you use the stock.
5. Stock may also be strained through cheesecloth to remove additional fat.
6. Reheat stock to a temperature of 165°F (74°C) for at least 15 seconds.
7. Hold stock at a temperature of 135°F (57°C) or above when it is to be used for service.

E. Engagement (Time Frame: 60 minutes)

Learning Task 4: Let’s solve it!
For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4WkLT4
List down three potential problems that could happen when preparing a stock, and how to prevent those problems. Write
your answer in a separate answer sheet.
Rubric:
Criteria 5 4 3 2 1
The problem is stated in clear language, easy to recognize, and
understand.
The solution is stated in clear language, easy to recognize, and
understand.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
Preparing Stocks
Problem Solution

Learning Task 5: Question Hour

For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT5
Answer the following questions briefly. Write your answer in a separate answer sheet.
Rubric:
Criteria 5 4 3 2 1
Answer is Answer is Answer is not Answer is Answer is not
comprehensive, accurate and comprehensive partial or related to the
accurate and complete. Key or completely incomplete. question.
complete. Key points are stated. Key Key points are
Content
ideas are clearly stated and points are not clear.
stated, explained, supported. addressed, but Questions not
and well not well adequately
supported. supported. answered.

1. What vegetables should be used in making mirepoix?

2. Which ingredients can be used in making white stocks?
3. Which ingredients can be used in making white stocks?
4.What is the purpose of the fat layer in a cooled and stored stock?

A. Assimilation (Time Frame: 60 minutes)

Learning Task 6: Let’s make a recipe!
For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT6
Imagine that you are a nutritionist in COVID-19 quarantine facility. The chief doctor asks you to prepare a stock to help COVID-
19 patients to recover from the disease. Explain the procedure and describe the tools/equipment and measurement needed
to be used. Used the template provided by the teacher.
Sample Template:

Name of Recipe
(Indicate the Number of Servings)

Ingredients/Measurement Needed:
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
Tools/Equipment Needed:
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________
Procedure:
1. ___________________________________________________________
2. ___________________________________________________________
3. ___________________________________________________________

Rubric:
Criteria 5 4 3 2 1
The recipe includes the title, ingredients, measurement, and tools/equipment
needed.
The procedures in the recipe are in the correct order.
The recipe is creatively presented.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
V. ASSESSMENT (Time Frame: 55 minutes)
Learning Task 7: Let’s see the big picture!
For ODL teachers and students, you can access this activity using this link: http://bit.ly/CkQ4Wk1LT7
Create a graphic organizer about preparing stocks. Use the words given in the box. Present your graphic organizer in a
separate sheet of paper.

Data Bank

Acid products Herbs and spices

Bones Meat
Bouillon cubes Mirepoix
Brown stock Seasoning and spices
Cold water Vegetable stock
Fish stock White stock
Rubric:
Criteria Excellent Good Fair Poor
(5 points) (4 points) (3 points) (2 points)
Extremely well Organized. Structure Somewhat organized Poorly organized. A
organized. Order allows reader to structure allows clear sense of direction
and structure of move through reader to move is not evident. Flow is
information is content without through some of the frequently interrupted.
Organization
compelling and flows confusion. Flow content without
smoothly. smoothly. confusion. Flow is
sometimes
interrupted.

Insightful and well Ideas are Ideas are somewhat Ideas are unclear; few
considered ideas considered; more on topic; makes connections.
Ideas making multiple than one thoughtful some connections.
connections. connection is made.

VI. REFLECTION (Time Frame: 5 minutes)

• Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES • Department of Education. K to 12 Home Economics - Cookery Curriculum Guide. 2016. 41.
• John and Wales University. Culinary Essentials. 2010. 509-511.
• National Restaurant Association Educational Foundation. Foundations of Restaurant
Management and Culinary Arts. 2011. 369-381.
• Rondilla, Aida H. et.al. Cookery: Volume II. Adriana Printing Co., Inc. Manila: 2016. 113-116
• Sercado, Virginia E. Skills for a Lifetime in TLE 10. JO-ES Publishing House, Inc. Valenzuela City: 2015.
158-166.
Prepared by: Paul Danielle R. Alagar Checked by: Rachael D. Lusterio
Joy S. Abuan
Jennifer U. Cruz
Maria Susette G. Palao