Schools Division Office

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

Teacher: Maricel C. Concepcion

Date: November
, 2016
For: Grade 10Objectives

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

a. Recognize the ingredients in preparing stocks
b. Identify common herbs and spices used in stocks
c. Discuss the methods of preparing stocks
d. Differentiate stocks from soups

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
B.
Motivation- The teacher will ask the students to tell
whether the pictures are stocks and soups and then would
ask them how they came up with their answers.
Lesson Proper
The teacher will conduct an interactive classroom discussion of
the powerpoint presentation she has prepared about stocks and
soups

Analysis

1. What are the ingredients for preparing stocks?

2. What are some common herbs and spices for stock
preparation?
3. How are stocks prepared
4. What are stocks? What are soups?
5. How are they different from each other?

Abstraction

1.
2.
3.
4.

Evaluation

Answer the following questions for the short quiz

1. What is the base for mushroom sauce, demiglaze and
espagnole?
2. The bones, heads and trimmings of white lean sea fished are
boiled to make which kind of stock?
3. This is used as base for soup and saces and substitute for
water?
4. What are aromatic vegetables added to the stock?
5. What are the meats that you can use to make brown stock?
Offline Album- Do an advanced group research on the
different kinds of spices, herbs and seasonings and their
uses. Coordinate with the rest of the class, a spice, herb
and seasoning cannot be repeated per class.

Assignment

The ingredients for stock are

The common herbs and spices for stock preparation are...
Stocks are prepared by
Stocks are while soups are

REMINDER Online Album- Prepare any stock at home and

document the tools, utensils, equipment, ingredient by
taking pictures of them and making an album about it on
Facebook. Caption each picture with the names of the
tools, utensils and equipment and ingredient and the steps.
Dont forget to put your dish name as the album name.
PREPARED BY:
MARICEL CONCEPCION
Grade 10 Cookery Teacher
NOTED BY:
MRS. NORIETTA R. UBALDO
Head Teacher III/TLE