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    Learning Area Grade/Year Level Quarter: Duration Learning Competency Code

    Uploaded by

    Merry Jane Español Nueva
    This lesson plan is for a 10th grade cookery class on basic sauces. The lesson will last 1 hour and cover key understandings about white sauce, veloutés sauce, hollandaise sauce, brown sauce, and emulsions. Students will learn about the ingredients and preparation of different sauces. They will then apply their knowledge by preparing sauces required for a menu item. The lesson involves introducing the topic, identifying sauce classifications, guiding a discussion on sauces, and having students perform sauce preparation with instruction and analysis.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Learning Area Grade/Year Level Quarter: Duration Learning Competency Code

    Uploaded by

    Merry Jane Español Nueva
    4K views3 pages
    This lesson plan is for a 10th grade cookery class on basic sauces. The lesson will last 1 hour and cover key understandings about white sauce, veloutés sauce, hollandaise sauce, brown sauce, and emulsions. Students will learn about the ingredients and preparation of different sauces. They will then apply their knowledge by preparing sauces required for a menu item. The lesson involves introducing the topic, identifying sauce classifications, guiding a discussion on sauces, and having students perform sauce preparation with instruction and analysis.

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    Detailed Lesson Plan.docx

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    This lesson plan is for a 10th grade cookery class on basic sauces. The lesson will last 1 hour and cover key understandings about white sauce, veloutés sauce, hollandaise sauce, brown sauce, and emulsions. Students will learn about the ingredients and preparation of different sauces. They will then apply their knowledge by preparing sauces required for a menu item. The lesson involves introducing the topic, identifying sauce classifications, guiding a discussion on sauces, and having students perform sauce preparation with instruction and analysis.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    4K views3 pages

    Learning Area Grade/Year Level Quarter: Duration Learning Competency Code

    Uploaded by

    Merry Jane Español Nueva
    This lesson plan is for a 10th grade cookery class on basic sauces. The lesson will last 1 hour and cover key understandings about white sauce, veloutés sauce, hollandaise sauce, brown sauce, and emulsions. Students will learn about the ingredients and preparation of different sauces. They will then apply their knowledge by preparing sauces required for a menu item. The lesson involves introducing the topic, identifying sauce classifications, guiding a discussion on sauces, and having students perform sauce preparation with instruction and analysis.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Detailed Lesson Plan

    Grade/Year
    Learning Area TLE - COOKERY Grade 10
    Level
    Quarter: Third Quarter Duration 1 hour

    Learning
    Code
    Competency

    Basic Sauces for Meat, Vegetables, and Fish

    1. White sauce – its basic ingredients is milk which is thickened with flour enriched
    with butter.
    2. Veloutés sauce – its chief ingredients are veal, chicken and fish broth, thickened
    Key with blonde roux.
    Understandings 3. Hollandaise – it is a rich emulsified sauce made from butter, egg yolks, lemon juice
    to be developed and cayenne.
    Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier
    in another liquid that usually would not mix together.
    4. Brown sauce/ Espagnole – it is a brown roux-bases sauce made with margarine
    or butter, flavor and brown stock
    5.

    Domain Adapted Cognitive Process Dimensions

    Remembering
    Knowledge
    Understanding

    Applying – Perform Mise ‘en place


    Learning
    Skills Analyzing – Perform on how to Prepare sauces required menu item.
    Objectives
    Evaluating
    Creating

    Valuing the importance of different categories in making sauces


    Attitude

    .
    Values Develop their self-patience.

    Learning
    Prepare Sauces required for menu item
    Content
    Learning Textbook, power point
    Resources
    Needed
    Elements of the
    Plan Methodology
    - Daily routine (Prayer, Greeting, Checking of attendance)
    Recalling the last topic.
    Introductory What was our last topic?
    Activity

     The teacher will introduce the new topic of third quarter


    Activity  The teacher, let her students identify the classification and basic
    principle of preparing sauces.

    Guide questions
    Analysis 1. What is a sauce?
    2. What is the difference between sauce and soup?
    3. What is required to make a good quality sauces?
    4. What is required in good sauce?
    5. Why we need to follow correct procedures for cooling and
    storing sauce?
    6. Why we need to follow the appropriate cooking time in preparing
    our sauce?

    The classification of Soup


    Abstraction

    Application
     The teacher will give an instruction
     The teacher, let her students perform on how to prepare sauce
    required for menu item

    Assessment Individual Activity

    Reinforcing/strengthening
    the day’s lesson
    Enriching/inspiring the
    day’s lesson
    Assignment
    Enhancing/improving the
    day’s lesson
    Preparing for the new
    Make a research about a sauces
    lesson
    ”It’s hard to have any get up and go, when you like being a couch
    Concluding Activity potato.”
    Anonymous
    Remarks

    Prepared by: School: Uling National High School


    Merry Jane E. Nueva Division: City of Naga Division

    Position: Student Teacher


    Email Address: nuevamerryjane14@ygmail.com

    Bibliography

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