I.

OBJECTIVES
A. Content Standards Prepare Stocks, Sauces, and Soups
B. Performance standard
C. Learning Competencies 1. identify ingredients in preparing stocks;
2. determine the contribution of each ingredient to
stocks;
3. make brown and white stocks; and
4. Participate actively in the class discussion and
activities.

Integration:
TLE_HECK10SSS-IIIa-20
II. CONTENT Classification of Stocks
III. LEARNING RESOURCES
A. References

1.Curriculum Guide Pages

2.Material Learners Pages
3.Additional Resources
A. Other Learning Resources
IV. PROCEDURES
A. Reviewing Previous Lesson Call on a volunteer student to recap the past lesson.

B. Establishing a purpose for the lesson

Display four images related to the topic on the screen.

Each image corresponds to a letter of a word. Call on
volunteer student to come up and arrange the letters in
the correct order to form a word. This fun and interactive
activity will encourage active participation and enhance
understanding of the lesson.
 Present images of Classification of Stocks

C. Presenting examples/instances of the new

lesson

D. Discussing new concept and practicing

new concept #1 The student will select images of classification of stocks
and identify the

E. Discussing new concept and practicing WORD SEARCH

new skills #2

Let's delve into this word search group activity focused

on six ingredients vital for crafting rich and savory stocks.
Challenge them to locate words such as broth, herbs, and
aromatics, fostering a deeper understanding of the
essential components in stock preparation.
F. Developing mastery The teacher will deliver the lesson through a
combination of PowerPoint presentation.

G. Finding practical applications of concept
and skills in daily living
Integration:
TLE_HECK10SSS-IIIa-20
Identify ingredients in preparing stocks;
H. Making generalization and abstraction
about the lesson
I. Evaluating learning
Why it is important to know the classification of stocks
and the ingredients in preparing stocks in a culinary? Can
you identify the different tools and equipment that we
can used?
What significant learnings have you gained from today’s
lesson?
TRUE OR FLASE
Read the following statements. Write S if the
statement is correct and C if the statement is
 incorrect.
1. Most of the flavor and body of stocks are derived
from the mirepoix, beef, veal, chicken, fish and pork.
2. Bone are used to flavor white stocks and soup,
tomato puree or paste is often included for brown
stock, gravy, stew, or soup.
3. Acid products dissolve connective tissues, and
extract flavor and body from bone.
4. Boquet Garni have aromatic ingredients tied in a
bundle with string so it can be removed easily from
the stock.
5. Scarps and left-over is used in stocks if they are
clear, wholesome, and appropriate to the stock
being made.

Answer
C,C,S,C,C

J. Additional activities for application or Read the following statements, then write your
remediation answer in the blank.

_________1. 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.
_________2. It made from beef or veal bones.
_________3. It made from fish bones and trimmings
left over after filleting.
_________4. It used in stocks if they are clear,
wholesome, and appropriate to the stock being made.
_________5. White poultry and game bird stock at?
V. REMARKS
VI. REFLECTION
A. No of learners who earned 80% in
the evaluation.
B. No. of learners who require
additional activities for remediation
who scored below 80%.
C. Did the remedial lesson works? No.
of learners who have caught up with
the lesson.
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/ discover which I
wish to share with other teachers. H. and
multiply:
0.85 × 60 =
51. Hence,
the student
got 51
problems
correc
On a test
consisting of
60 questions, a
student
received a
grade of
85%. How
many
problems did
the student
answer
correctly
SOLUTION:
The base is 60
and the rate is
85%. The
number of
correct
answers is the
part.
Since you need
to find the
part, use the
formula P = R
× B. Change
85% to 0.85
and multiply:
0.85 × 60 =
51. Hence, the
student got 51
problems
correc
On a test
consisting of
60 questions, a
student
received a
grade of
85%. How
many
problems did
the student
answer
correctly
SOLUTION:
The base is 60
and the rate is
85%. The
number of
correct
answers is the
part.
Since you need
to find the
part, use the
 formula P = R
× B. Change
85% to 0.85
and multiply:
0.85 × 60 =
51. Hence, the
student got 51
problems
correc
Prepared by:

Hernandez Jr., Bienvenido R.

FILL IN THE MISSING TERM

1. Most of the flavor and body of stocks are derived from the BONES beef, veal, chicken, fish
and pork.
2. It used to flavor white stocks and soup, tomato puree or paste are called MIREPOIX.
3. It helps dissolve connective tissues, and extract flavor and body from bone are called ACID
PRODUCTS.
4. It includes aromatic ingredients tied in a bundle with string so it can be removed easily from the stock
are called BOUQUET GARNI.
5. It is being used in stocks if they are clear, wholesome, and appropriate to the stock being made are
called SCRAPS AND LEFT-OVER.