Catalunan Pequeño Learning TLE - COOKERY 10 Grade GRADE10
National High School Area Level
Prepared ALMIE CATHERINE N. ASURO Time 2 hrs.
by Frame
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding preparing stocks, soups and
sauces.
B. Performance Standard The learners prepare a variety of stocks, sauces, and soups used in
different culture.
C. Learning Competencies The learners should be able to:
Prepare sauces required for menu items
Classify various types of sauces and their corresponding
TLE_HECK10SSS-IIIc-22
D. Lesson Objectives At the end of the lesson, the learners will be able to:
identify the different types of sauces,
classify the types of sauces and their corresponding,
prepare the Five Mother Sauces, and
value the importance of knowing the different types and
uses of every sauce in our daily life.
II. CONTENT
A. Content Classification of Sauces
B. Topic The Five Mother Sauces
III. LEARNING RESOURCES
A. Prints
B. References K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module
Cookery 10
Spice -Training Module for TESDA NCII Cookery
IV. PROCEDURE
A. Reviewing Previous Lesson 1. Routinary Matter: checking of attendance, seating
arrangement, cleanliness of the classroom.
B. Establishing Purpose 2. Today, we will learn about the different types/classification of
sauces.
3. Students having a problem in eyes or disability will be grouped
and attended by the teacher.
4. Learners then, will be introduced to the specific objectives of
today’s lesson
The above specific objectives show planned, managed, developmentally sequenced teaching and
learning process to meet curriculum requirements and varied teaching contexts. (Indicator 7,
Objective 7)
C. Presenting Examples 5. PRE-TEST
Directions: The student will check their understanding about
the topic to be discussed.
Before the activity consider the following rules:
1. Listen to the teacher when being spoken to and answer your
question.
2. Listen to the teacher when being spoken to and answer your
question.
3. Listen to the teacher when being spoken to and answer your
question.
4. Listen to the teacher when being spoken to and answer your
question.
6. *Activity 1.0 (ALAM MO BA?)
Directions: Students will be grouped into five. Each group will
be given different pictures of different sauces. They will be
given five minutes to work with their groupmates. The leader
will present and tell something about the picture in front.
Pictures are the following sauces:
1. Mornay
2. Demi-glace
3. Allemande
4. Bearnaise
5. Putanesca
Derivatives: It is a sauce that is made by adding ingredients to a basic
sauce.
Interdisciplinary link to ENGLISH – Presentation in English
(Intradisciplinary - Grade 9 Cookery)
Interdisciplinary link to E.S.P. – Values about cooperation by each
member in a group)
D. Discussing New
Concepts(I) 7. *Activity 1.2 (BULAG KABA?)
Directions: Same group, the leader will blind fold the members
using the handkerchief. Each member will be given assigned
sauce to be tasted. After the activity they will be given 10
minutes to perform the following:
(Differentiated activities)
BECHAMEL SAUCE Group I – Create a two-paragraph
happy song about the sauce.
ESPAGNOLE SAUCE Group II – Create a simple two-
paragraph poem about the sauce.
VELOUTE SAUCE Group III – Discuss the sauce using your
5 senses. a. touch b. smell c. taste d. sight e. hear
HOLLANDAISE SAUCE Group IV – Paint me a picture
showing the taste of sauce and describe what is it all about.
TOMATO SAUCE Group V – Make a Tagalog Hugot Lines
about the ingredients of the sauce that you think the sauce
have.
Interdisciplinary link to E.S.P. – Values about cooperation by each
member in a group
Interdisciplinary link to MUSIC – Creating a song
Interdisciplinary link to English – Create a poem
Interdisciplinary link Science – 5 senses
Interdisciplinary link Filipino – Tagalog hugot lines
Literacy can be observed as the students will discussed in front using the
correct grammar
Numeracy as the student will be writing a poem and song with two
paragraphs.
E. Discussing New Concepts 8. Presentation of the Five Mother sauces and their derivatives.
(II) 9. Pose the question, “What are the sauces that you usually
prepare at home? (Affordable ingredients since ingredients are
now expensive/ Ingredients will be based on their Religion,
some are not used in using other ingredients/ Allergy diners)
10. Why do we need to learn the different types of sauces?
11. How does learning the different ways of preparing sauces will
help us? In what way?
12. Discuss the importance of cleanliness especially to the food
that we prepare and eat.
Interdisciplinary link from Science (food borne illness)
Interdisciplinary link from Mathematics - budgeting
F. Developing Mastery 13. *Activity 1.3 (MAY PAG ASA BA?)
Directions: Throw the ball -Students will classify the different
sauces.
*If the answer is correct the student is free to choose which cup, they are
going to throw the ball. Each ball has its designated points.
G. Practical Applications 14. *Activity 1.4 (NAG WORK BA?)
Directions: With the same group of students they are going to
practice preparing the assigned sauce by following the given recipe and
choose which pasta they are going to use.
GROUP I – Bechamel Sauce
GROUP II – Espagnole Sauce
GROUP III – Velouté Sauce
GROUP IV – Hollandaise Sauce
GROUP V – Tomato Sauce
In this part of the lesson, the learners will practice the different types of
sauce which will help them improve their skills and learning by doing.
H. Generalization/Abstraction 12. Have the learners describe their experiences on the given task.
(They will write their observation individually in a ¼ piece of paper.)
How was your experience in preparing the sauce?
What works well?
Your opinion about your finished product.
13. Evaluation 14. *Activity 1.5 (TAYO NA!)
Directions: Students will write the following on a piece of paper
and post it in posting area:
a. The Five Mother Sauces that I have learned today are ---------
b. My favorite sauce is -----------
c. I use ------- sauce in ----------
d. The sauce that I want to learn on how to prepare is --------sauce
e. I just what to know what sauce is the -------------
14. Additional Activities 15. Learners will be having their take home preparation for their
performance task.
V. REMARKS
A. Attachment Attachment 1: Pre-test
Attachment 2: Post activity
Attachment 3: Rubric
B. Comments for
Improvement
C. Presented to:
VI. REFLECTIONS
A. No. of learners who earned 100 %
80% on the formative
assessment.
B. No. of learners who required 0
additional activites for
remedation
C. Did the remedial lessons
work?No. of learners who
have caught up with the
lesson
D. Which of my teaching The proper way on how to prepare the different sauces where they
strategies worked well? can use this as the source of income.
E. What difficulties did I The different ingredients and tools where the students can perform
encounter which my Principal well and create new product based on the topic discussed.
or Supervisor can help me
solve?
Prepared by:
ALMIE CATHERINE N. ASURO
MT-I
Catalunan Pequeño NHS
