School Barasanan National High School Grade Level Grade 10
DAILY LESSON LOG
Learning
Teacher TLE (Cookery)
Area
Teaching
Dates and (2 hours) Quarter Third
Time
Day 1
I. OBJECTIVES
1. Content Standards Basic concepts and underlying theories in preparing stocks, sauces, and soups
2. Performance Standards Prepares a variety of stocks, sauces, and soups used in different cultures
TLE_HECK10SSS-IIIa-20
Lesson 1: Prepare stocks, sauces, and soups
LO 1. Prepare stocks for menu items
1.1 use ingredients and flavoring according to
3. Learning Competencies
1.1.1 explain the principles of preparing stocks
1.1.2 identify and differentiate the classifications of stocks
1.1.3 name the ingredients used in preparing stocks
-Principles of preparing stocks
II. CONTENT -Classifications of stocks
-Ingredients in preparing stocks
III. LEARNING RESOURCES CG, LM, laptop, DLP, realia
A. References LM, CG in G10 Cookery, websites
1. Curriculum Guide pages page 23
2. Learner’s Materials pages pages 242-243
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
Principles of Stock Making Retrieved from http://www.howtocookgourmet.com/
B. Other Learning Resources principlesofstockmaking.html
Stocks and Sauces: Foundation for Great Cooking Retrieved from http://theculinarycook.com/stocks-and-sauces/
IV. PROCEDURE INTEGRATIVE APPROACH – AICDR ACTIVITY
Group the students into four. Provide each group with a bowl of stocks. Let the students observe it.
A. Reviewing previous
lesson/presenting the new lesson
Ask the following questions:
- What can you see in the bowl?
- Have you seen the same before?
- How are you going to describe that?
“Talk and Construct”
B. Establishing a purpose for the
Let each group construct a definition of stocks based from what they have observed and from their prior knowledge.
lesson
Ask a representative from each group to present their output.
Present the different kinds/classifications of stocks.
C. Presenting examples/ instances of
the new lesson
D. Discussing new concepts and “Stock! Look! Listen!”
practicing new skills # 1
Ask: Present these questions to the students: What are the different classifications of stocks? What are the basic
ingredients used in preparing stocks?
Investigate: To answer the given questions, each group is given five minutes to observe and taste the stock to be
given to them. Each group is given one kind of stock at a time. After the given time, the stocks will be transferred to
the next group until all the groups have observed and tasted all the kinds of stocks.
Group 1: White stock Group 1: Vegetable stock Group 1: Fish stock Group 1: Brown stock
Group 2: Brown stock Group 2: White stock Group 2: Vegetable stock Group 2: Fish stock
Group 3: Fish stock Group 3: Brown stock Group 3: White stock Group 3: Vegetable stock
Group 4: Vegetable stock Group 4: Fish stock Group 4: Brown stock Group 4: White stock
Create: Each group will try to give the classifications of stocks and differentiate them. They will also try to give the
basic ingredients used in preparing stocks based from their observations. Let them prepare visual aids about it.
Discuss: Representative from each group will present and discuss their output to the class.
Reflect: The groups of students will compare their output with each other and will be given a chance to give
feedback to each other’s work.
E. Discussing new concepts and
practicing new skills # 2
A. Match the statements in column A with the terms in column B. Write only the letter of the correct answer.
Column A Column B
1. It is typically made from beef or veal bones. a. Stock
2. It is the most basic preparations found in professional kitchen. b. Fish stock
F. Developing mastery
3. It is made from bones that have not been roasted or browned. c. White stock
4. It is made from bones of non-fatty fish. d. Vegetable stock
5. It is used in soups with no meat. e. Brown stock
B. Give five ingredients that can be used in preparing stocks.
Your mother asked you to prepare a stock using the following ingredients: beef bones, garlic cloves, onion, celery,
G. Finding practical applications of
carrot, peppercorn, dried bay leaves, dried thyme and parsley stalks. What classification of stock can you make out
concepts and skills in daily living
of the given ingredients?
Differentiate the classifications of stocks and give the basic ingredients used in preparing stocks using powerpoint
presentation and realia.
White Brown
Stock
White Stock
Brown
Stock Stock
H. Making generalizations and Basic
Classifications of Basic
abstractions about the lesson Ingredients in
Ingredients in
Stocks Preparing
Preparing
Stocks
Stocks
Fish Vegetable
Stock
FishStock Vegetable
Stock Stock
Directions: Identify the following:
1. It is referred to as the foundation of cooking. (Stocks)
2. It is made from beef or veal bones that have been browned in an oven. (Brown Stock)
3. It is made from fish bones and trimmings left over after filleting. (Fish Stock)
4. It is a low-cost vegetarian stock used in soups. (Vegetable stock)
5. It is made from bones that have not been roasted. (White Stock)
Directions: Give five examples of ingredients that can be used in preparing stocks.
6.
I. Evaluating learning
7.
8.
9.
10.
(bones, mirepoix, acid products, scraps and left overs, seasoning and spices)
J. Additional activities for application
Supply the needed information.
or remediation
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 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
worked well? Why did these
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?
