Detailed Lesson Plan in TLE- 10 cookery
I. Objectives
(TLE_HECK10SSS-IIIc-22)
At the end of lesson, the students were expected to:
1. Classify various types of sauces
2. Perform how to make sauce
3. Value the basic sauces in your menu item
II. Subject Matter/Content
Topic Name: PREPARE SAUCES REQUIRED FOR MENU ITEM
SKILLS: Perform HOW TO MAKE SAUCES sauces/
REFERENCE: Cookery module
VALUES INTEGRATION: Team work / Cooperation
INSTRUCTIONAL MATERIALS: Laptop, Power point Presentation, Visual Aid.
III. Procedure
Teacher activity Student Activity
a. Preliminary Activities (Daily Routine)
Prayer
“Everybody please stand up; April “Let us pray…”
please lead the prayer.”
Greetings
“Good afternoon class! “Good morning sir.”
“Students please pick up the piece of
paper under your chair and arrange
your chair properly.”
Checking of Attendance
“Who’s absent today?” “None!”
“Very good!”
b. Developmental Activities
Review
“Class, what was the past lesson all “sir!’
about? Anyone?”
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“Yes (STUDENT)?” “The lesson yesterday was all about
(student answer may vary)
“Very good! “
c. Motivation:
I have here a pictures here so we will have a
game it’s called 4 pics one word.
(The teacher will flash the pictures)
(students answer may vary)
The student will answer the game 4 pics one
word
How’s your activity?
Who has an idea of what is our new topic
today?
Yes, (student)?
Anyone who has other answer?
Yes, (student)
- The activity is exciting
- Maybe our topic for today is about sock
Yes, (student)
Sir!
It’s called sauce sir
Very Good! It’s about sauces class
Our new topic for today class is prepare
sauces required for menu item.
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Unlocking difficulties: presenting unfamiliar words
Roux Roux -
Emulsion Emulsion
Volute Volute
Hollandaise Hollandaise
Anyone that have an idea about this words?
Before we proceed with our new lesson, let us
read first the objectives.
Anyone, who can read?
Yes, (student)
(students answer may vary)
Thank you!
For you, what is the importance of proper (students answer may vary)
hygiene in preparing or making sauce
Yes, (student)
Very Good!
Who can give me an example of sauce?
Yes, (student)
Sir.
That’s correct!
Definition of terms:
Ok now I will show a procedure on how to 1. Sauces
make roux -is a flavorful liquid, usually thickened that
(presenting video) is used to season, flavor and enhance other
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foods. It adds:
Moisture
Flavor
d. Presentation of the Lesson/discussion
Richness
Now, let us proceed to our new topic. Appearance
First, I will explain the definition of terms. Appeal
2. Flour (thickening agent)
Who can read? Basic sauces for meat, vegetables, and fish
White sauces- its basic ingredients is milk
Student. which is thickened with flour enriched with
butter.
Veloute sauce- its chief ingredients are veal,
chicken and fish broth thickened with blonde
roux.
Hollandaise- it is a rich emulsified sauce
made from butter egg yolks lemon juice and
cayenne.
Emulsion- (as fat in milk) consist of liquid
dispersed with or without an emulsifier in
another liquid that usually would not mix
together.
(calling student to read) Brown sauce- it is a brown roux-based sauce
made with margarine or butter, flavor and
brown stock.
Tomato sauce- it is made from
stock(ham/pork) and tomato products
seasoned with spices and herbs.
Sir!
Hot sauces – made just before they are to be
used
Cold sauces – cooked ahead of time, then
cooled, covered, and place to a refrigerator to
chill.
Sir!
Ok next is 2 variation of sauces. Who can Clarified butter – using clarified
read? butter results to finest sauces because
of its flavor.
Yes (student) Margarine – used as a substitute for
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butter because of its lower cost.
Animal fat – chicken fat, beef
drippings and lard.
Vegetable oil and shortening – can
be used for rouxed
Hygienic principles and practices in sauce
Ok thank u lets proceed to fats used in sauce.
making
Who can read? Make sure all equipment’s are
perfectly clean.
Yes (student) Hold sauce no longer than 1 ½ hours
make only in this time and discard any
TYPES OF FATS WHEN MAKING SAUCE
that is left over.
Never mix an old batch of sauce with
new batch.
Never hold hollandaise or béarnaise or
any acid product in aluminum use
And now let’s proceed to hygienic principles stainless steel container.
and practices in sauce making
Basic finishing techniques in sauce making
Reduction
Straining
Deglazing
Enriching with butter and cream
Seasoning.
And now the basic finishing techniques in
Instructions:
sauce making
Each group will be performing and make a
fish ball sauce I will give a recipe and the
procedure. And before performing we have a
criterion. After each group are done cooking I
will taste and rate your work.
(showing the criteria)
e. Application
Activity time
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I will group you into 2 groups. Read the Yes, sir?
instruction before start answering your task.
Here’s our Criteria.
(showing criteria)
Is that clear?
Yes, sir.
I will give you 20 minutes to do the task.
Communicate with your group mates on how
you will make the task.
Time’s up! Sir.
Group 1 please go in front and present your
work
Everyone please pays attention while group 1
presents their work.
(student answer may vary)
f. Generalization
Did everyone have learned what we
discussed?
Very Good!
Ok I have a question,
Why is it important to be hygienic when
making a sauces?
(student)
Very Good!
Good personal hygiene can prevent food
poisoning. Bacteria that cause food poisoning
can be on everyone – even healthy people.
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IV. EVALUATION
Write letter T if the statement is correct and letter F if the statement is wrong.
1. Make sure all equipment’s are perfectly clean.
2. Hold sauce no longer than 1 ½ hours make only in this time and discard any that is
left over.
3. Never mix an old batch of sauce with new batch.
4. Never hold hollandaise or béarnaise or any acid product in aluminum use stainless
steel container.
V. ASSIGNMENT
1 Whole sheet of paper
Research 1 type of any sauce list down the ingredients and the procedure.
Prepared by:
TANAEL, MIKE LESTER C.
Student Teacher
Checked by:
LYDIA PRESENTACION
Cooperating Teacher
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