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Teacher: Maricel C. Concepcion Date: December, 2016 For: Grade 10

This lesson plan is for a Grade 10 cookery class on preparing stocks, soups, and sauces. The objectives are for students to assess their knowledge through answering questions, identify definitions, and procedures. Materials include a computer, writing tools, containers, and evaluation sheets. The lesson involves answering portfolio questions about the differences between stocks, soups, and sauces as well as key terms and preparation principles. Students are assigned to continue answering portfolio questions to submit the following week.

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Maricel Concepcion
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30 views2 pages

Teacher: Maricel C. Concepcion Date: December, 2016 For: Grade 10

This lesson plan is for a Grade 10 cookery class on preparing stocks, soups, and sauces. The objectives are for students to assess their knowledge through answering questions, identify definitions, and procedures. Materials include a computer, writing tools, containers, and evaluation sheets. The lesson involves answering portfolio questions about the differences between stocks, soups, and sauces as well as key terms and preparation principles. Students are assigned to continue answering portfolio questions to submit the following week.

Uploaded by

Maricel Concepcion
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Schools Division Office

City of Mandaluyong
HIGHWAYHILLS INTEGRATED SCHOOL
Calbayog Street, Mandaluyong City
Lesson Plan in Cookery

Teacher: Maricel C. Concepcion


Date: December , 2016
For: Grade 10Objectives

At the end of the day, the student should be able to:


a. Assess their knowledge of Stocks Soups and Sauces through
answering the questions at their portfolio
b. Identify the definition of stock soup and sauces
c. Identify the procedures, terminologies and underlying
principles about preparing them

Subject Matter
Materials
Reference

LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS PART 1

computer, marker, pen , paper, containers and evaluation sheets


LM-Cookery Grade 10
The Culinary Education Foundation (2016) Cooking for Life
Program Learning Material.
Guerrero, Annie P. (2012) An A-Z Guide for A Green Chef Food
Preparation

Procedure

Pre-Activity
A. Daily Routine :
Prayer
Checking of Attendance
Monitoring of Cleanliness and Orderliness inside the
classroom
Lesson Proper
The teacher will facilitate the answering of their portfolio on Stocks
Soup and Sauces

Analysis

Abstraction

Evaluation

1. What are the differences among stocks , soups and


sauces
2. What are some key terminologies to remember?
3. What are the principles in preparing stocks soups
and sauces?
1. Stocks are.. while Soups are and Sauces are
2. I have to remember the terms
3. The principles in preparing stocks, soups and
sauces are
Answer all the portfolio questions

Assignment

Continue answering the portfolio. Be ready to submit them


next week
PREPARED BY:
MARICEL CONCEPCION
Grade 10 Cookery Teacher

NOTED BY:
MRS. NORIETTA R. UBALDO
Head Teacher III/TLE

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