GAD-based iC CEBU

Lesson Exemplar

Grade Level: 10 Learning Area: TLE Quarter: 3 Duration: 50 minutes

Learning Area/s Integrated: Mathematics and Science
Integration Approach Used: (Please tick.)
Multidisciplinary Interdisciplinary Transdisciplinary
√
* Theme-based
I. 21st Century Skills to be developed (Please tick.)
Communication Learning and Innovation √ Problem Solving
Critical Thinking √ Information Media and Technology √ Life and Career

II. Focused Learning Competency

TLE_HECK10SSS-IIIa-20 know ingredients in preparing Stocks
III. Focused GAD-based Principle to be Integrated
use gender-responsive language to reflect inclusion
IV. Intended Learning Outcomes
Knowledge identify ingredients used in preparing stocks

Skills show creativity and enthusiasm in applying the task in real life situations

Attitude display collaboration in working with others

Values show appreciation on the importance of being cooperative with others

V. Learning Content/s know ingredients in preparing Stocks

Concept Ingredients used for stocks

Themes Nutrition and Wellness

Learning Materials LM, CG, manila paper, Pictures , powerpoint

 differentiate safe and unsafe (danger) situations in
cooking
DRRE Concepts

LM (244-245), Curriculum Guide http://1.bp.blogspot.com/-

3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/hw26OiyEPS4/s1600/
References DSC_4814.JPG,http://www.blisstree.com/2010/02/26/food/
cooking-essentialsmirepoix/,http://mouthyhousewives.com/
wendi/hey-cookingplanitspicegiveaway,http://
www.amazon.com/b?node=16310281

VI. Learning Experiences (5 Es)

1. Engage ACTIVITY l - NAME IT!
(5 minutes)
Let’s play “BINGO”
The teacher will give a bingo card to each student and let the students identify
the different ingredients of stocks shown in the power point. The first student
who can tally vertically, horizontally, and diagonally will be the winner.

Ingredients of stock
( , black pepper, salt, onions, carrots, bones, celery ,vinegar)

Teacher asked the following question:

1.1 What have you observed with those ingredients?
Possible answer: they adds flavour to our foods
1.2 Which of the following belongs to seasonings?
Possible answer: black pepper, salt

2. Explore ACTIVITY ll – SHOW YOUR TALENT ! (4 groups)

(15 minutes)
Group Activity: Each group will be given a small envelope and perform
what’s inside it.
(Inside the small envelope: pictures and some Ingredients of
stocks.
Group 1: Singing of SEASONING AND SPICES
Group 2: News casting of FOOD LEFT –OVER OR SCRAPS
 Group 3: Advertising of ACID PRODUCTS
Group 4: Draw the ingredients of MIREPOIX (carrots, celery, onion)
Questions will be followed:
1. How do you feel during the activity?
Possible answer: I feel happy and enjoy during the activity
2. What are the examples of acid products?
Possible answer: vinegar , tomato
3. Are scraps different from left-overs? Why do you say so?
Possible answer: Yes, because leftover are foods that are not
eaten while scraps are intended to leave.
4. Base on the activity given, what do you think is our topic for
today?
Possible answer: ingredients for stocks

3. Explain Stocks- are flavorful liquids used in the preparation of soups, sauces,
(10 minutes) and stews, derived by gently simmering various in water.
The teacher will discuss the ingredients for stocks
1. Bones – Most of the flavor and body of stocks are derived from the
bones of beef , veal, chicken , fish, and pork.
2.Mirepoix – is the French term for the combination of coarsely
chopped onions, carrots , and celery used to flavor stocks.
as well as the basic formula for mirepoix
 2 parts onion
 1 part celery
 1 part carrot
The teacher will discuss on how to compute the basic formula of
mirepoix by using the ratio and proportion. (2:1:1)
Examples:
1. If there are 6 parts of onion and 3 parts of carrots , how many
parts are needed for celery?
Possible Answer : 3 celery
2 6
C= no. of celery cross multiply =
1 C

2 c 6 C=3
=
2 2
2. You want to make a stock good for 12 people in the ratio of
2:1:1. How many parts of onion is needed if there are 10 parts of
carrots and 10 parts of celery?
Possible Answer: 20 onions
 3. How many parts of onion is needed if there are 18 parts of carrots
and 18 parts of celery?
Possible Answer : 36

3. Acid Products – acid helps dissolve connective tissues, and extract

flavor and body from bones.
--- Instead of vinegar you may also use lemon /calamansi for more
vitamins. It contains vitamins C helps immune system to be stronger.
4. Scraps and left –over - Scraps may be used in stocks if they are
clear ,wholesome , and appropriate to the stock being made.
5. Seasoning and spices
Seasoning- means enhancing the natural flavor of food item without
significantly changing its base taste.
Spices- it is plant substance primarily used for flavoring or coloring
food.
6. Bouquet garni – assortment of fresh herbs and aromatic ingredients
tied in a bundle with strings so it can be removed easily from the stock.
Teacher asked the following questions:
1. Why is ingredients of stock so important in the cooking process?
Possible Answer: Answers may vary
2.How to prepare a stock?
Possible Answer: By preparing all the ingredients and let it simmer.
3. What do you think are other ways that we still use our ingredients of
stocks?
4. Where do you usually cook your food/stocks?
Possible Answer : Kitchen
Teacher will show pictures of common accidents in the kitchen

Teacher will ask:

1. What can you say about the picture?
2. What will you do if there is a fire in the kitchen?
-By using the fire extinguisher, the fire will stop.

3. What will you do if your clothes catch a fire?

STOP, DROP, ROLL

4. How can you prevent accident in the kitchen?
Possible Answer: Answers may vary
 5. Why is important to know the safety precautions in the kitchen?
Possible Answer: Answers may vary

4. Elaborate ACTIVITY lll THINK AND CREATE (same group)

(10 minutes)
-Each group will create a name of business by using the ingredients of
stocks. The group will choose what kind of stock they are going to use.
(Like chicken stock, fish stock and etc. ) Choose a reporter to explain
your work.

5. Evaluate ACTIVITY lV PICK AND PASTE! (same group)

(5 minutes)
Each group will be given words or pictures of ingredients of stocks to
classify where it belongs.

-Teacher will provide pictures/words and manila paper for posting.

-The first group who will finish will be the winner.
(mire poix, acid products, seasonings or species, left-over meats, and
bones).
Mire poix Acid Seasoning/ Food left- Food scraps
products species over

Onion Vinegar Salt

Celery Lemon Black pepper

Carrots Calamansi Paprika ,thyme

Tomato ,win Oregano ,red

e pepper flakes

VII. Learning Enablement The students will list down all the ingredients needed for stocks. The
(5 minutes) students will fill in the given work sheet. The teacher will provide the
work sheet.
STOCKS

QUANTITY UNIT LIST AND UNIT PRICE TOTAL

DESCRIPTION PRICE
 OF MATERIALS

Reflection (DepED Order No. 42, s. 2016)

A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for remediation
C. Did the remedial lessons work?
D. No. of learners who have caught up with the lesson
E. No. of learners who continue to require remediation
F. Which of my learning strategies worked well? Why did these work?
G. What difficulties did I encounter which my principal or supervisor can help me solve?

Prepared by:

JACKELY C DELANTAR
Teacher I

Checked by:

REYNERIO C. ABAYON JR
School head