Republic of the Philippines

Department of Education
Region V - Bicol
SCHOOLS DIVISION OF LEGAZPI CITY
TAYSAN RESETTLEMENT INTEGRATED SCHOOL
Taysan, Legazpi City

DAILY LESSON PLAN

GRADE :10 (Cookery) DATE: March 12, 2023
SUBJECT: T. L. E QUARTER: 3rd

I. OBJECTIVES SESSION
Demonstrate Understanding of basic concept and underlying theories in
A. Content preparing stocks, sauces, and soups
Standards

B. Performance Independently prepare a variety of stocks, sauces and soups used in different
Standards cultures
C. Learning LO4 Prepare variety of sauces according to enterprise standard
Competencies
At the end of the lesson the students will be able to:
a) Determine the Ways to Store the Stocks, Sauces and Soups.
D. Specific b) Demonstrate the Ways to Reconstitute stocks, soup and sauces.
Objectives c) Appreciate the advantages in properly storing of stocks, soups and
sauces.
II. CONTENT Prepare a variety of storing

III. LEARNING
RESOURCES
A. References

1. Teacher’s COOKERY COURSE GRADE 10- Teacher’s Guide pp. 25-23

Guide
2. Learner’s Technology and Livelihood Education Module 2
Materials
3. Textbook Learning Textbook Grade 10 Cookery pages 231-232
pages
4. Additional
Materials from
Learning
Resource (LR) https://www.google.com/search?
portal q=storing+equipment+for+stocks+sauces+and+s

B. Other Learning
Resources Laptop and Projector
IV. PROCEDURE TEACHER’S ACTIVITY STUDENT’S ACTIVITY
S
A. Reviewing Preliminaries:
previous lesson - Good afternoon, class! Good afternoon, Ma’am
or presenting the Let us all rise and pray.
new lesson
Let me check first your attendance. Who are
absent today? All present, Ma’am

- Kindly arrange your chairs properly and pick up

that dirt under your chair. Yes, Ma’am

How was your weekend? It was fine, ma’am!

Good to hear that.

Who can recall what was our topic last meeting? Ma’am, our topic last
meeting is about Roux!
Very Good, what else?
Ma’am we discuss the
procedure on how to make a
roux and its ingredients.
Correct! It is good to know that you can still
remember our lesson last meeting.

B. Establishing a Activity: “Crossword your word”

purpose for the
lesson
Before we proceed to our next topic,
I prepared a simple crossword for you. You are
going to tell me the first word you see.
r e f r i g e r a t o r
s t o c k p o t b v a s Refrigerator
Tupperware
s b e x b s s a t l t t
Glass
y k v y b s y y z w t r Container
c o n t a i n e r r n m Stock pot
s s s l m e n e r r e m
k i g y t t z u t y w g
t u p p e r w a r e t w

Very good, class! What are those word?? Ma’am, those are the
equipment we use to store
food.
Very well, said! That is correct!

By those words that you got. What do you think

will be our topic today?
Ma’am, I think our topic for
today will be about storing a
Very well! food.

(The teacher will present the objective of the

lesson)
C.Presenting Activity 1 “Am I right?”
examples/instance of (Objective: Determine the Ways to Store the
the new lesson Stocks, Sauces and Soups)

Determine which of the photos are the proper

ways to Store the Stocks, Sauces, and Soup.

Very Good, your answer are correct! Ma’am they separated each
food and put a label on it.

What did you observe? How they store the They put it in a clean and
stocks and other food? transparent container such
as glass and plastic
What else? container

Very good observation!

(The teacher will present the storage of

stocks/Sauces and Soup)

Storage of Stocks/Sauces and Soups

Stock is a clear, flavored liquid that

freezes well. Chilled stock can be frozen in 1-
gallon amounts to be used for sauces. However,
once a stock has been used to make a sauce,
the sauce itself should not be frozen.
Sauces do not freeze well and should be
made in amounts needed on the day of
production.

The stock should never be put in the refrigerator

while it is hot. The large volume of hot liquid can
raise the internal temperature of the refrigerator
to the point that the stock will cool sufficiently
within two hours and may warm everything else
in the refrigerator.

A good way to cool the stock is to place the hot

stock pot in a sink full of cold water and ice
cubes until it is lukewarm, but it should not
exceed one hour.

After leaving it uncovered for the first half hour

and stirring occasionally to cool, it should be
covered with an upside-down plate to prevent
evaporation which would cause the stock to
become too concentrated.
 Refrigerated stock cools better in shallow pans. If
covered, stock lasts up to five days, but it is best
if used in two days.

Storage of Starch and Sauces

Sauces and starches should be kept in airtight

container and stored in a cool dry place away
from the moisture, oxygen, lights, and pests.
Food made with starches contains egg, milk,
cream of other dairy products all of which make
them prone to bacterial contamination and to
food-borne illnesses. Sauces made with these
ingredients should be kept out of the temperature
danger zone. Thickened sauce should also be
prepared, served, and stored with caution. These
products should be stored in the refrigerator and
never left to stay for long at room temperature.

Storing Equipment
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator

D. Discussing new Group Activity: Role Playing

concepts and practicing (Objective: Demonstrate the Ways to
new skills #1 Reconstitute stocks, soup and sauces.)

(the teacher will give each group a ways to

reconstitute stocks that they will going to
demonstrate through a strip of paper)

1. Skim the surface and strain off the stock through a china
cup lined with several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
 Set the pot in a sink with blocks, rack or
some other object under it. This is called
venting. This allows cold water to flow
under the pot or around it.
 Run cold water into the sink, but not
higher than the level of the stock.
 Stir the pot occasionally so the stocks
cool evenly
3. When cool, refrigerate the stock in covered containers.
Stock will keep 2 to 3 days if properly refrigerated. Stock
can also be frozen and will last for several months
Cooling stock quickly and properly is important. Improperly
4. by adding water
5.By using other liquid like evaporating milk, coconut milk,
and fruit juices

(Thea teacher will present the rubrics)

Rubrics:

Subject Knowledge
- The content of the Role
playing (5)
Creativity
- The way they present
the act/ use of props (5)
Cooperation
- Involvement of the
members (5)
 Total: 15 points

(You only have 10 mins to discuss your role play

and present it to the class.)

Are you ready? Yes, Ma’am!

Let’s start!

(The students are going to

present their output)

Job well done, class! You were able to

demonstrate the ways to reconstitute soups,
sauces, and stocks.

(The teacher will discuss the topic about Ways to

Reconstitute Stocks, Sauces, and Soups)

Ways to Reconstitute Stocks

1. Skim the surface and
strain off the stock
through a China cup
lined with several layers
of cheesecloth.
2. Cool the stock as quickly
as possible as follows:
 Set the pot in a sink with blocks, rack,
or some other object under it. This is
called venting. This allows cold water
to flow under the pot or around it.
 Run cold water into the sink, but not
higher than the level of the stock.
 Stir the pot occasionally so the stocks
cool evenly. Cooling stock quickly and
properly is important. Improperly
cooled stock may spoil in 6 to 8
hrs.
3. When cool, refrigerate the stock in covered
containers. Stock will keep 2 to 3 days if properly
refrigerated. Stock can also be frozen and will last for
several months.

Ways to Reconstitute Stocks, Sauce and Soup

1. by adding water
2. By using other liquid
like evaporating milk, coconut
milk, and fruit juices

E . Discussing new List down advantages in properly storing of Ma’am to keep the food
concepts and practicing stocks, soups and sauces. clean.
new skills #2
Ma’am it can avoid to spoil
easily.

To prevent wasting the food

and ingredients
Ma’am we can make sure
that they are in a safe
container so we can
consume them and cook
them again.
Very good, class!
F. Developing mastery
(Leads to Formative Activity (Individual)
Assessment 3)
List down 3 ways to restore and 3 ways to
reconstitute stocks, Soups and Sauces.

Below the chart write down and explanation why Chill the
is it important to know on how to store and stock to Put them Put
reconstitute the stocks, Sauces and Soups. the in the them in
refrigerat a stock
or
container
pot

Ways of storing and

Ways of storing and Reconstitute Stocks,
Reconstitute Stocks, Soups and Sauces
Soups and Sauces

Run cold
water
into the
By using sink but
By other liquid nit
adding like higher
water evaporated than the
Fruit juice. stock

G. .Finding practical In storing and reconstituting foods such as Ma’am, we can now properly
application of concepts soups, stocks, and sauces, how can you apply store the food especially the
and skills in daily living this at home? sauces, stocks, and soups
with our containers at home
and put it in our fridge.

Very good!

H. Making Activity: What I have learned

generalization
and abstraction Fill in the box By putting them in a
about the lesson right container and
refrigerator
How will you store the
Soups, Stocks and
Sauces

By adding water or
other liquid like
How will you Reconstitute evaporating milk.
Soups, Stocks and Sauces

The advantage of properly To prevent from wasting

Storing and Reconstituted food and keeping it safe to
Soups, Sauces and Stocks eat

I. Evaluating
learning Post-Assessment: (1min)
 (Students will be given an activity sheet)

Direction: Read the question carefully and write

T if the statement is true and F is the statement ANSWER:
is false.
1. T 6. T
1. Stock is a clear, flavored liquid that 2. F 7. F
freezes well. 3. T 8. F
2. Chilled stock cam be frozen in 3-gallon
amount to be used for sauces. 4. F 9. T
3. Sauce do not freeze well and should not 5. T 10. T
be made in amounts needed on the day
of production.
4. Stock should be put in the refrigerator
while its hot
5. Refrigerator stocks cools better in a
shallow pan.
6. Sauce and Starch should be kept in
airtight container.
7. Glass, Plastic Container, Stock Pot and
Refrigerator are not advisable in storing
Sauces, Stocks and Soups.
8. To cool the stocks, you must run the
water into the sink higher than the stock.
9. Stock will keep 2 to 3 days if properly
refrigerated.
10. You can reconstitute the stocks by adding
water or other liquid such as evaporated
milk and fruit juice.
J. Assignment
List down any available storing equipment for stocks, sauces, and soup that you
have at your home. Bring 1 storing equipment and show it to the class.

V. REMARKS

VI. REFLECTION

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? 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
work well? Why did
these works?
F. What difficulties
did I encounter
which my principal
or supervisor can
help me solve?
G. What innovations
or localized
materials did I
used/discover
which I wish to
share with other
teachers?

Prepared By: Checked By:

JOYCE ANN B. CELLAN IVY A. NOTARIO

Teacher III Teacher III