April Rose G.
Podador
COOKERY 10
MARCH 14,2024
LESSON PLAN IN TLE- COOKERY
I. OBJECTIVES
A. Learning
Competency Classify sauces/prepare sauces required for menu items
B. Learning Outcomes The learners should be able to Classify various types of sauces
II. Content Prepare sauces required for menu items
III. Learning Resources
A. References TLE 10 Cookery Learning Manual pp.
[Link]
IV. Procedures
A. 1. Prayer
PRELIMINARY 2. Greetings
ACTIVITIES 3. Checking of Attendance
4. Classroom Conditioning
5. Review
Chain Notes
The teacher write several questions on pieces of paper and pass
each to a student. The first student adds a response and then
passes the page along to gather more responses. Multiple
contributions help build more complete understanding.
B. Spell the Butt
MOTIVATION
The teacher will answer the first word as an example. The rest will
be done by group. The teacher will group the students into two
and each group must have a representative to spell their butt and
the remaining members will have to guest or Identify the secret
words being spell by the butt.
Importance
Preparing sauces is an essential part of creating delicious and
flavorful menu items. Sauces can elevate a dish, adding depth,
richness, and complexity to the overall flavor profile. They can
also enhance the presentation of a dish, making it more visually
appealing. preparing sauces is of utmost importance when it
comes to menu items. They enhance the flavor, moisture, and
texture of dishes, allowing for customization and creating visually
appealing presentations. Sauces are the secret ingredient that can
take a dish from ordinary to extraordinary, making them an
essential component of any menu. So, the next time you enjoy a
delicious meal, remember to appreciate the effort that goes into
preparing the sauces that make it truly special.
PRESENTATION OF ( The lesson proper will be presented through Power point
THE NEW LESSON slides)
Prepare sauces required for menu items
Sauces
One of the important components of a dish is the sauce. Sauces
serve a particular function in the composition of a dish. These
enhance the taste of the food to be served as well as add moisture
or succulence to food that are cooked dry. Sauces also enhance the
appearance of a dish by adding luster and sheen. A sauce that
includes a flavor complementary to a food brings out the flavor of
that food. It defines and enriches the overall taste and its texture.
Sauce is a fluid dressing for poultry, meat, fish, dessert and other
culinary products.
Sauce is a flavorful liquid, usually thickened that is used to
season, flavor and enhance other foods. It adds:
1. Moistness
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal
Basic sauces for meat, vegetables, and fish
1. White sauce
Its basic ingredient is milk which is thickened with flour enriched
with butter.
2. Veloute sauce
Its chief ingredients are veal, chicken, and fish broth, thickened
with blonde roux.
3. Hollandaise
It is a rich emulsified sauce made from butter, egg yolks, lemon
juice and cayenne.
4. Emulsion
As fat in milk consists of liquid dispersed with or without an
emulsifier in another liquid that usually would not mix together.
5. Brown sauce/espagnole
It is a brown roux based sauce made with margarine or butter,
flavor and brown stock.
6. Tomato
It is made from stock ham/pork and tomato products seasoned
with spices and herbs.
A. Variation of Sauces
1. Hot sauces
Made just before they are to be used.
2. Cold sauces
Cooked ahead of time, then cooled, and place in the refrigerator to
chill.
Activity 1
( I Do)
MODELING Direction: Identify and write
the
classification of each
dessert. Write
your answer on your
answer sheet.
Identify and write the
classification of each
dessert. Write
your answer on your
answer sheet.
Directions: Identify
and write the
classification of each
dessert. Write
your answer on your
answer sheet.
Directions: “ Guess the pictures”
The class will divide into three groups they have to guess the
picture that the teacher present the first group who got highest
score will be the winner. ( 5 Pictures show)
Activity 2 Direction: List down 10 dishes in the first column and indicate the
( You Do) appropriate sauce in the next column.
PRACTICE
Name of foods/dishes Sauces
[Link] fillet White Sauce
Evaluation Independent Activity
Choose the correct answer from the given choices. Write the letter
of your answer in 1/4 sheet of paper. (To be written in the Activity
Notebook)
1. A roux based sauce made with margarine or butter, flavor, and
brown stock.
A. Brown sauce
B. Tomato sauce
C. Butter sauce
D. Hollandaise sauce
2. Sauce made from melted butter or margarine to which
seasonings are added.
A. Brown sauce
B. Butter sauce
C. Hollandaise sauce
D. Tomato sauce
3. Sauce made by forming an emulsion with fat such as margarine,
butter, or salad oil and egg.
A. Butter sauce
B. Tomato sauce
C. Brown sauce
D. Hollandaise or a Dutch
4. Sauce made with tomatoes and seasoned with spices and herbs.
A. Tomato sauce
B. Hollandaise sauce
C. Butter sauce
D. Brown sauce
5. Sauce made from a blend of salad oil,vinegar and seasoning.
A. Brown sauce
B. Butter sauce
C. Tomato sauce
D. White sauce
Assignment Directions: Interview your parents, or relatives in your household
and ask them the different food/dishes that are added with sauces.
List at least five.
Reflection