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Learning Area Grade/Year Level Quarter: Duration Learning Competency Code

This lesson plan is for a 10th grade cookery class on basic sauces. The lesson will last 1 hour and cover key understandings about white sauce, veloutés sauce, hollandaise sauce, brown sauce, and emulsions. Students will learn about the ingredients and preparation of different sauces. They will then apply their knowledge by preparing sauces required for a menu item. The lesson involves introducing the topic, identifying sauce classifications, guiding a discussion on sauces, and having students perform sauce preparation with instruction and analysis.

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Merry Jane Español Nueva
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4K views3 pages

Learning Area Grade/Year Level Quarter: Duration Learning Competency Code

This lesson plan is for a 10th grade cookery class on basic sauces. The lesson will last 1 hour and cover key understandings about white sauce, veloutés sauce, hollandaise sauce, brown sauce, and emulsions. Students will learn about the ingredients and preparation of different sauces. They will then apply their knowledge by preparing sauces required for a menu item. The lesson involves introducing the topic, identifying sauce classifications, guiding a discussion on sauces, and having students perform sauce preparation with instruction and analysis.

Uploaded by

Merry Jane Español Nueva
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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Detailed Lesson Plan

Grade/Year
Learning Area TLE - COOKERY Grade 10
Level
Quarter: Third Quarter Duration 1 hour

Learning
Code
Competency

Basic Sauces for Meat, Vegetables, and Fish

1. White sauce – its basic ingredients is milk which is thickened with flour enriched
with butter.
2. Veloutés sauce – its chief ingredients are veal, chicken and fish broth, thickened
Key with blonde roux.
Understandings 3. Hollandaise – it is a rich emulsified sauce made from butter, egg yolks, lemon juice
to be developed and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an emulsifier
in another liquid that usually would not mix together.
4. Brown sauce/ Espagnole – it is a brown roux-bases sauce made with margarine
or butter, flavor and brown stock
5.

Domain Adapted Cognitive Process Dimensions

Remembering
Knowledge
Understanding

Applying – Perform Mise ‘en place


Learning
Skills Analyzing – Perform on how to Prepare sauces required menu item.
Objectives
Evaluating
Creating

Valuing the importance of different categories in making sauces


Attitude

.
Values Develop their self-patience.

Learning
Prepare Sauces required for menu item
Content
Learning Textbook, power point
Resources
Needed
Elements of the
Plan Methodology
- Daily routine (Prayer, Greeting, Checking of attendance)
Recalling the last topic.
Introductory What was our last topic?
Activity

 The teacher will introduce the new topic of third quarter


Activity  The teacher, let her students identify the classification and basic
principle of preparing sauces.

Guide questions
Analysis 1. What is a sauce?
2. What is the difference between sauce and soup?
3. What is required to make a good quality sauces?
4. What is required in good sauce?
5. Why we need to follow correct procedures for cooling and
storing sauce?
6. Why we need to follow the appropriate cooking time in preparing
our sauce?

The classification of Soup


Abstraction

Application
 The teacher will give an instruction
 The teacher, let her students perform on how to prepare sauce
required for menu item

Assessment Individual Activity

Reinforcing/strengthening
the day’s lesson
Enriching/inspiring the
day’s lesson
Assignment
Enhancing/improving the
day’s lesson
Preparing for the new
Make a research about a sauces
lesson
”It’s hard to have any get up and go, when you like being a couch
Concluding Activity potato.”
Anonymous
Remarks

Prepared by: School: Uling National High School


Merry Jane E. Nueva Division: City of Naga Division

Position: Student Teacher


Email Address: nuevamerryjane14@ygmail.com

Bibliography

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