This document provides a lesson plan on teaching students about the ingredients used in preparing stocks. The lesson aims to develop students' 21st century skills like problem solving and information media technology. Students will learn to identify ingredients like bones, mirepoix, acid products, seasonings, and leftovers/scraps used in stocks. The lesson involves students playing a bingo game to identify stock ingredients, performing skits about different ingredients, and explaining how mirepoix ratios are calculated. It also covers safety precautions in the kitchen to prevent accidents.
This document provides a lesson plan on teaching students about the ingredients used in preparing stocks. The lesson aims to develop students' 21st century skills like problem solving and information media technology. Students will learn to identify ingredients like bones, mirepoix, acid products, seasonings, and leftovers/scraps used in stocks. The lesson involves students playing a bingo game to identify stock ingredients, performing skits about different ingredients, and explaining how mirepoix ratios are calculated. It also covers safety precautions in the kitchen to prevent accidents.
This document provides a lesson plan on teaching students about the ingredients used in preparing stocks. The lesson aims to develop students' 21st century skills like problem solving and information media technology. Students will learn to identify ingredients like bones, mirepoix, acid products, seasonings, and leftovers/scraps used in stocks. The lesson involves students playing a bingo game to identify stock ingredients, performing skits about different ingredients, and explaining how mirepoix ratios are calculated. It also covers safety precautions in the kitchen to prevent accidents.
This document provides a lesson plan on teaching students about the ingredients used in preparing stocks. The lesson aims to develop students' 21st century skills like problem solving and information media technology. Students will learn to identify ingredients like bones, mirepoix, acid products, seasonings, and leftovers/scraps used in stocks. The lesson involves students playing a bingo game to identify stock ingredients, performing skits about different ingredients, and explaining how mirepoix ratios are calculated. It also covers safety precautions in the kitchen to prevent accidents.
Learning Area/s Integrated: Mathematics and Science Integration Approach Used: (Please tick.) Multidisciplinary Interdisciplinary Transdisciplinary √ * Theme-based I. 21st Century Skills to be developed (Please tick.) Communication Learning and Innovation √ Problem Solving Critical Thinking √ Information Media and Technology √ Life and Career
II. Focused Learning Competency
TLE_HECK10SSS-IIIa-20 know ingredients in preparing Stocks III. Focused GAD-based Principle to be Integrated use gender-responsive language to reflect inclusion IV. Intended Learning Outcomes Knowledge identify ingredients used in preparing stocks
Skills show creativity and enthusiasm in applying the task in real life situations
Attitude display collaboration in working with others
Values show appreciation on the importance of being cooperative with others
V. Learning Content/s know ingredients in preparing Stocks
1. Engage ACTIVITY l - NAME IT! (5 minutes) Let’s play “BINGO” The teacher will give a bingo card to each student and let the students identify the different ingredients of stocks shown in the power point. The first student who can tally vertically, horizontally, and diagonally will be the winner.
Ingredients of stock ( , black pepper, salt, onions, carrots, bones, celery ,vinegar)
Teacher asked the following question:
1.1 What have you observed with those ingredients? Possible answer: they adds flavour to our foods 1.2 Which of the following belongs to seasonings? Possible answer: black pepper, salt
2. Explore ACTIVITY ll – SHOW YOUR TALENT ! (4 groups)
(15 minutes) Group Activity: Each group will be given a small envelope and perform what’s inside it. (Inside the small envelope: pictures and some Ingredients of stocks. Group 1: Singing of SEASONING AND SPICES Group 2: News casting of FOOD LEFT –OVER OR SCRAPS Group 3: Advertising of ACID PRODUCTS Group 4: Draw the ingredients of MIREPOIX (carrots, celery, onion) Questions will be followed: 1. How do you feel during the activity? Possible answer: I feel happy and enjoy during the activity 2. What are the examples of acid products? Possible answer: vinegar , tomato 3. Are scraps different from left-overs? Why do you say so? Possible answer: Yes, because leftover are foods that are not eaten while scraps are intended to leave. 4. Base on the activity given, what do you think is our topic for today? Possible answer: ingredients for stocks
3. Explain Stocks- are flavorful liquids used in the preparation of soups, sauces, (10 minutes) and stews, derived by gently simmering various in water. The teacher will discuss the ingredients for stocks 1. Bones – Most of the flavor and body of stocks are derived from the bones of beef , veal, chicken , fish, and pork. 2.Mirepoix – is the French term for the combination of coarsely chopped onions, carrots , and celery used to flavor stocks. as well as the basic formula for mirepoix 2 parts onion 1 part celery 1 part carrot The teacher will discuss on how to compute the basic formula of mirepoix by using the ratio and proportion. (2:1:1) Examples: 1. If there are 6 parts of onion and 3 parts of carrots , how many parts are needed for celery? Possible Answer : 3 celery 2 6 C= no. of celery cross multiply = 1 C
2 c 6 C=3 = 2 2 2. You want to make a stock good for 12 people in the ratio of 2:1:1. How many parts of onion is needed if there are 10 parts of carrots and 10 parts of celery? Possible Answer: 20 onions 3. How many parts of onion is needed if there are 18 parts of carrots and 18 parts of celery? Possible Answer : 36
flavor and body from bones. --- Instead of vinegar you may also use lemon /calamansi for more vitamins. It contains vitamins C helps immune system to be stronger. 4. Scraps and left –over - Scraps may be used in stocks if they are clear ,wholesome , and appropriate to the stock being made. 5. Seasoning and spices Seasoning- means enhancing the natural flavor of food item without significantly changing its base taste. Spices- it is plant substance primarily used for flavoring or coloring food. 6. Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in a bundle with strings so it can be removed easily from the stock. Teacher asked the following questions: 1. Why is ingredients of stock so important in the cooking process? Possible Answer: Answers may vary 2.How to prepare a stock? Possible Answer: By preparing all the ingredients and let it simmer. 3. What do you think are other ways that we still use our ingredients of stocks? 4. Where do you usually cook your food/stocks? Possible Answer : Kitchen Teacher will show pictures of common accidents in the kitchen
Teacher will ask:
1. What can you say about the picture? 2. What will you do if there is a fire in the kitchen? -By using the fire extinguisher, the fire will stop.
3. What will you do if your clothes catch a fire?
STOP, DROP, ROLL
4. How can you prevent accident in the kitchen? Possible Answer: Answers may vary 5. Why is important to know the safety precautions in the kitchen? Possible Answer: Answers may vary
4. Elaborate ACTIVITY lll THINK AND CREATE (same group)
(10 minutes) -Each group will create a name of business by using the ingredients of stocks. The group will choose what kind of stock they are going to use. (Like chicken stock, fish stock and etc. ) Choose a reporter to explain your work.
5. Evaluate ACTIVITY lV PICK AND PASTE! (same group)
(5 minutes) Each group will be given words or pictures of ingredients of stocks to classify where it belongs.
-Teacher will provide pictures/words and manila paper for posting.
-The first group who will finish will be the winner. (mire poix, acid products, seasonings or species, left-over meats, and bones). Mire poix Acid Seasoning/ Food left- Food scraps products species over
Onion Vinegar Salt
Celery Lemon Black pepper
Carrots Calamansi Paprika ,thyme
Tomato ,win Oregano ,red
e pepper flakes
VII. Learning Enablement The students will list down all the ingredients needed for stocks. The (5 minutes) students will fill in the given work sheet. The teacher will provide the work sheet. STOCKS
QUANTITY UNIT LIST AND UNIT PRICE TOTAL
DESCRIPTION PRICE OF MATERIALS
Reflection (DepED Order No. 42, s. 2016)
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? D. No. of learners who have caught up with the lesson E. No. of learners who continue to require remediation F. Which of my learning strategies worked well? Why did these work? G. What difficulties did I encounter which my principal or supervisor can help me solve?
