March 18

DAILY TLE LESSON PLAN
GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.

LEVEL 3rd -TLE March 19, 2024 / 12:45PM - 1:45PM
10 1:45PM - 2:45PM _____
I. OBJECTIVES
The learners demonstrate an understanding basic concepts and underlying theories in
A. Content Standards preparing stocks, sauces and soups.
B. Performance Standards The learners prepare a variety of stocks, sauces and soups used in different cultures.
C. Learning Competencies/ Identify principles of preparing stocks

Objectives
Write the LC code for each
TLE_HECK9/12SSS- IIIa-20
II. CONTENT
Types of
Tools,
Equipment,
and
Paraphernali
a
Principles of preparing stocks
III. LEARNING
RESOURCES
References
Teacher’s Guide pages TLE 10 Cookery Page 31-44
A. 2. Learner’s Materials
pages

10 1:45PM - 2:45PM _____
1. 3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
Other Learning Resources Laptop, chalk, TV, Pictures (internet)
IV. PROCEDURES
INTRODUCTORY ACTIVITY
Recall
The teacher will ask the students of the previous lesson.
Presentation of lesson objectives
ACTIVITY
Presentation
Activity: Bell-Ringer Activity (5 minutes):
- Display a picture of a bowl of soup on the board.
- Ask students to think about what makes a good soup and share their thoughts with a partner.
- After a few minutes, ask a few students to share their ideas with the class.
ANALYSIS
Developmental Activity 2: “Fill in the blanks”
Instructions: Fill in the blanks with the correct words or phrases to complete the sentences.
1. The first principle of preparing stocks is to start with __________ water to extract flavors slowly.
2. To achieve a well-rounded flavor, it is important to use a combination of __________, vegetables, and aromatics.
3. It is recommended to simmer the stock __________ to avoid cloudiness and bitterness.
4. During the cooking process, it is necessary to __________ off any impurities that rise to the surface.
5. To achieve a clear liquid, the stock needs to be __________ to remove solids.
1. cold
2. bones
3. gently
4. skim
5. strained
ABSTRACTION
- Explain the principles of preparing stocks:
- Start with cold water to extract flavors slowly.
- Use a combination of bones, vegetables, and aromatics for a well-rounded flavor.
- Simmer the stock gently to avoid cloudiness and bitterness.
- Skim off any impurities that rise to the surface.
- Strain the stock to remove solids and achieve a clear liquid.
APPLICATION
Activity 3:
Directions:
- Divide the class into small groups.
- Distribute the handout with stock recipes.
- Instruct each group to choose a recipe and discuss the ingredients and cooking techniques involved in preparing the
stock.
- Circulate among the groups to provide guidance and answer any questions.
GENERALIZATION:
1. What are the principles preparing stocks?

10 1:45PM - 2:45PM _____
2. Why is it important to follow the principles of preparing stocks?

ASSESSMENT
Multiple Choice Test: Principles of Preparing Stocks
I.
Instructions: Choose the best answer for each question.
1. What is the first principle of preparing stocks?

a) Use a combination of bones, vegetables, and aromatics.
b) Simmer the stock gently to avoid cloudiness and bitterness.
c) Start with cold water to extract flavors slowly.
d) Strain the stock to remove solids and achieve a clear liquid.
2. Which of the following is important for achieving a well-rounded flavor in stocks?

a) Skimming off impurities that rise to the surface.
b) Simmering the stock gently.
c) Using a combination of bones, vegetables, and aromatics.
d) Straining the stock to remove solids.
3. Why is it recommended to simmer the stock gently?

a) To extract flavors slowly.
b) To achieve a clear liquid.
c) To avoid cloudiness and bitterness.
d) To remove impurities.
4. What should be done to remove impurities from the stock?

a) Simmer the stock gently.
b) Skim off any impurities that rise to the surface.
c) Strain the stock to remove solids.
d) Use a combination of bones, vegetables, and aromatics.
5. How can a clear liquid be achieved in the stock?

a) Simmer the stock gently.
b) Start with cold water.
c) Skim off any impurities that rise to the surface.
d) Strain the stock to remove solids.
II. Arrange the following principles of stock. Write the answer 1-5 at the space provided below.
-----------Use a combination of bones, vegetables, and aromatics for a well-rounded flavor.

-----------Simmer the stock gently to avoid cloudiness and bitterness.
-----------Skim off any impurities that rise to the surface.
-----------Strain the stock to remove solids and achieve a clear liquid.
----------Start with cold water to extract flavors slowly.
ASSIGNMENT
Directions:
Research at least one recipe of stock and identify the ingredients being used.
V. REMARKS Section Jose Rizal Apolinario Mabini

A. No. of learners who learned 75% 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 the learners who continue to require remediation

10 1:45PM - 2:45PM _____
VI. REFLECTION
Prepared by: Checked by: Noted by:
AIRES M. ICHON RANDY J. CHAVEZ EMMA N. LOPEZ

T-I MT-II Principal-I

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DAILY TLE LESSON PLAN

GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.

C. Learning Competencies/ Identify principles of preparing stocks

GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.

3. It is recommended to simmer the stock __________ to avoid cloudiness and bitterness.

5. To achieve a clear liquid, the stock needs to be __________ to remove solids.

GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.

2. Why is it important to follow the principles of preparing stocks?

1. What is the first principle of preparing stocks?

2. Which of the following is important for achieving a well-rounded flavor in stocks?

3. Why is it recommended to simmer the stock gently?

4. What should be done to remove impurities from the stock?

5. How can a clear liquid be achieved in the stock?

-----------Use a combination of bones, vegetables, and aromatics for a well-rounded flavor.

V. REMARKS Section Jose Rizal Apolinario Mabini

GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.

Prepared by: Checked by: Noted by:

AIRES M. ICHON RANDY J. CHAVEZ EMMA N. LOPEZ

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