Davao Oriental State University

A. Y. 2022-2023
Detailed Lesson Plan in TLE Food Technology 10
QUARTER 3 LESSON 7
By: Angelyn A. Villocillo

I. OBJECTIVES:

A. CONTENT STANDARD:
 The learners demonstrate an understanding basic concepts and underlying
theories in preparing stocks, sauces and soups.
B. PERFORMANCE STANDARD:
 The learners prepare a variety of stocks, sauces and soups used in different
culture.
C. LEARNING COMPETENCY:
LO1. Prepare stocks and soup required for menu items
D. LEARNING OBJECTIVES:
At the end of 120-minute period, the students are expected to:
a) identify the different types of stocks;
b) tell the importance of rules for preparing stocks based on video presented
and;
c) perform the different types of stock with different recipes.
E. LC CODE : SPTVE_FOOD10-SSSC-Ia-b-1
II.Subject Matter:
a. Topic: Preparing Stock Required for Menu Items
b. References: Competency-Based Learning Materials Third year_Food
Trades NCII_pp 4-10
https://prezi.com/ue_qbt34j63s/preparing-stock-required-for-menu-
items/ a
c. Instructional Materials: Visual aids, Printed pictures and Laptop
d. Values Integration: cooperation and workmanship
 III.PROCEDURE:
Teacher’s Activity Student’s Activity

1. PRAYER

May I request everyone to stand for a short

prayer. In the Name of the Father, and of
The Son and the Holy Spirit...
(The students will do the sign of the cross
(for Catholics).
We worship and praise Your Holy Name.
This moment, we will continue to study and
acquire new knowledge. May you bless your
students with witty brain to think fast and an
inquiring mind to be curious on whatever
knowledge they will learn today. ... In the
name of Jesus Christ, our Savior.

2. GREETINGS

Good morning, class!

How are you today?
“Good morning, Ma’am Villocillo”
We're fine and we feel so blessed today
ma’am !

Before you take your seats, please pick up

the pieces of paper and please arrange
your chairs properly.
(The students will arrange the chairs and
pick up papers or trash)
All right, you may now take your seats.
"Thank you, ma’am,"
(Students will sit down)
3. CHECKING OF ATTENDANCE

Now let’s check your attendance,

Miss secretary,may I know who are the
absent today ?
“No absent ma’am”

4. CLASSROOM MANAGEMENT

In order for us to have smooth transition of

today's lesson, class please remind yourself
to:
1. Raise your hand if you want to answer to
be recognized.
2. Listen carefully if someones talking in
front of you.
3. Be respectful
Is that clear?

5. Review:

Last time we've discussed about the

Preparing tools and equipment. Now what
are those kitchen tools can you give at least
3 tools?
Spatula ma’am
Yes Erica?
Wire whisk
Rubber scraper

Very good Erica!

B. PRESENTATION OF THE NEW

LESSON:

A. Motivation:
Thank you for your participation. Now, let's
proceed to our new topic this morning! Lets
have a game. Let’s play Fill the missing
letter ! I’ll call a student who will answer.
Am I clear class?
(The teacher will call the students to Yes ma’am!
answer)
1. S_ _ _ _ _
2. A_ _ M_ _I_
STOCK
3. _ R_ _N S_O_ _
4. F_A_ _R I _ G
5. _N_R E _I E _ T _ AROMATIC

PRAWN STOCK

FLAVORING

INGREDIENTS
(After the activity, the teacher will ask
question)
This game is connected to our topic today.
Now, what do you think our new topic for
today?
(The students will raise their hands)
(The students answer may vary)

“I think our topic today ma’am is all about

Yes, that’s right ! Our new lesson today is
stock”
all about preparing stock.
But before we start, let us read first our
objectives.

Everybody read the objectives.

(Students are reading)

At the end of the lesson, students are
expected to:
a) identify the different types of stocks;
b) tell the importance of rules for preparing
stocks base on video presented and;
c) perform the different types of stock
recipes
Thank you, class.
C. LESSON PROPER:

(The teacher will show a pictures)

D. RAISING MOTIVE QUESTIONS

 Do you know what is this ?

Yes ma’am it’s a soup .

 Did you tried to cook like this recipes? (Students answer may vary)
No ma’am .

 Do you want to try and do you think we Yes ma’am.

can also do this?

Yes ma’am.

Okay, thank you for your answers.

Now what is stock?
STOCKS
Stocks are great enhancement of flavor in
food. It is made by simmering meat,poultry,
seafood and tables in liquid to attract flavor,
color, aroma and nutrient values.

And now, let’s have an activity.

The class will be divided into two (2) groups
by counting 1 to 2. Each group will be Group 1
given activity sheet, marker and print- Objective: Identify the different types of
out pictures and tasked to do the Stock
following within 10 minutes. Materials: Print-out pictures, adhesive tape
and marker.
Now go to your group! Procedures:
1. Identify the different types of Stock
according to its descriptions.
2. Paste the pictures of stock to the space
provided.
Group 2
Objective: Identify the different types of
Stock
Materials: Print-out pictures, adhesive tape
and marker.
Procedures:
2. Identify the different types of Stock
according to its descriptions.
2. Paste the pictures of stock to the space
provided.
Alright, go back to your seats lets check if
your answers are correct!
\

For Group 2 ,
Great job class1! Give yourself a clap!
Now let’s watch a video
(The teacher show the video)

After watching the video what did you

learned?
Can you tell me why is it important? (The student will answer)

Yes Julliana?

Rules for Preparing Stocks

1. The stock ingredients are boiled starting
with cold water. This promotes the
extraction
of protein which maybe sealed in by hot
water.
2. Stocks are simmered gently, with
bubbled
just breaking the surface,and not boiled. If a
stock is boiled, it will be cloudy.
3. Salt is not usually added to a stock, as
this
causes it to become too salty, since most
stock are reduced to make soups and
sauces
4. Meat is added to stock before vegetables
and the “scum” that rices to the surface is
skimmed off before further ingredients are
added.

D. Application:
Now, for our activity, you do this together
with your group. Make a collaborative
demonstration and perform the basic
vegetable stock. I’ll give you 1 hour to do
the task and please be reminded with our
rubrics.
Am I clear?

E. Generalization: Yes ma’am.

Do you have any questions, or clarifications

about our discussion?
None ma’am.

G.Values Integration:
While cooking vegetable stock what did you
realized?
Yes Cris Marie?

How can you relate our topic in your daily

lives? (The student will answr)
Yes Karrylle?

(The student will answer)

IV.EVALUATION:
TEST I. Directions: Read and understand
the question below. Choose the letter of the
correct answer and write it in your answer
sheet.
1. What do you call the liquid in which meat,
fish, and vegetable have been cooked?
A. Glaze
B. Sauce
C. Stock
D. Water
2. Which of the following stocks uses veal
bone as its main ingredients?
A. Brown stock
B. Ham stock
C. Prawn stock
D. White stock
3. What kind of stock uses fish as its main
ingredients
A. Brown stock
B. Fish stock
C. Glace viande
D. Ham stock
4. What stock uses chicken bone as main
ingredients?
A. Fish stock
B. Ham stock
C. Prawn stock
D. White stock
5. What stock made by boiling prawn
shells?
A. Fish stock
B. Ham stock
C. Prawn stock
D. Vegetable stock

Yes ma’am.
Test II. ESSAY (10 POINTS)
None ma’am.
1. As a Food Tech students,
why is it important to know
the different types of stocks? Good bye and thank you ma’am Villocillo!

Time is up! Exchange your paper to your

seatmate.
Count your score, then pass your paper
forward.
Well done everyone!
V.Assignment:
On a 1/2 sheet of paper, research about the
different preparation of sauces for you to be
guided for our next lesson.
Is that clear?

Any questions?
Okay that's all for today! everybody stand.
Good bye class!

MRS. MARGIE M. DESTAJO

COOPERATING TEACHER