LAS PINAS

NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
02/13-14/2023
DATE MONDAY (absent) QUARTER THIRD
TUESDAY
TIME:
8:00-9:00 Innovation
10:20-11:20 Commitment
DAILY LESSON LOG EPS/PSDS Signature: Principal’s Department
Signature: Head’s/Coordinator’s
Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing stock, soups and
sauces.
B. Performance Standards The learners independently prepare and cook stocks, soups, and sauces.

C. Learning Introduction to Preparing Stocks Code

Competencies and Code TLE_HECK10SSS-
IIIa-20
Specific Objectives:
At the end of the lesson the students should be able to:
1. differentiate stock, sauces, and soups;
2. describe a stock and its uses;
3. identify the essential parts of a stock.
II. CONTENT Preparing Stocks, Soups and Sauce
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 1
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Family Feud Energizer

Category: Filipino Soup Dishes

B. Establishing a purpose WHAT’S THE DISH

of Lesson Describe the difference between stocks as made out of gently simmered bones of beef,
(2mins) pork, veal and fish), sauces are thick flavourful liquid that adds flavour and moisture
to dry dishes, while soups are flavoured stocks which can either be thick or clear/thin.
C. Presenting instances of Stocks are referred to as fond de cuisine in culinary, which basically means the
the new lesson foundation of cooking.
(12mins)
Explain: Why is it called as the foundation of cooking?
D. Discussing new Identify the ingredients essential parts of stocks:
concepts and 1. Nourishing element
practicing new skills #1 2. Mirepoix
(10mins) 3. Aromatics
4. Others
E. Discussing new Discuss the Classification of Stocks:
concepts and 1. Chicken Stock
practicing new skills #2
2. White Stock
(20mins)
3. Brown Stock
4. Fish Stock

Show a video presentation how each stock is made.

F. Developing Mastery Board Activity:
(5mins)
Identify the ingredients and classify them according to its appropriate type of
ingredient
G. Finding Practical
application of Guide Questions:
concepts and skills in
daily living How is a stock different from soups and sauces?

Can we make soups and sauce without a stock?

H. Making Generalization
(2mins)
I. Evaluation Identification:
(5mins) a) a flavorful liquid made by gently simmering bones and/or vegetables.
b) An example of this ingredient is beef, veal, chicken bones and fish
c) It is a French word that refers to the mixture of coarsely chopped onion,
carrots, and celery
d) A French terms which means a “bag of herbs”
e) A bag of herbs such as parsley, dried thyme, bay leaf, cracked
peppercorns, tied together in a cheesecloth bag.

Answer Key:
1. Stock
2. Nourishing Element
3. Mirepoix
4. Bouquet Garni
5. Sachet d’espices

J. Additional activities for BROWSE AND LEARN

Remediation What are the cooking time for cooking:
1. White Chicken Stock
2. White Beef Stock
3. Brown Beef Stock
4. Brown Chicken Stock
5. Fish Stock
6. Vegetable Stock
V. REMARKS INDEPENDENCE INNOVATION

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of ________ Yes ________ No
learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.
E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning
worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition

Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
02/15/2023
DATE QUARTER THIRD
WEDNESDAY
TIME:
8:00-9:00 Innovation
10:20-11:20 Commitment
EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
DAILY LESSON LOG Signature: Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.

B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Preparing Stocks Code

Competencies and Code TLE_HECK10SSS-
IIIa-20
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify classification of stocks and its component;
2. familiarize oneself with the guidelines in preparing stock;
3. value the importance of choosing the right, quality ingredients for
cooking.
II. CONTENT Principles in Preparing Stocks
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 1
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Review:
Show pictures of dishes, let the students identify if it’s Stock, Soup or Sauces.

Why is stock referred to as “fonde-de-cuisine”?

B. Establishing a purpose Stocks are used as base for soups and saucy dishes. A stock is simply made of
of Lesson simmered bones of beef, veal, poultry or vegetables.
(2mins)
It is important to identify the principles in preparing stock because this is one
of the most essential food prepared in a food industry.
C. Presenting instances of Identify and discuss the classification of stock.
the new lesson 1. White Stock
(12mins) 2. Brown Stock
3. Fish Stock
4. Vegetable Stock
D. Discussing new Identify the ingredients used in preparing stock:
concepts and 1. Bones
practicing new skills #1
2. Mirepoix
(10mins)
3. Acid Products
4. Scraps and leftover
5. Seasoning
6. Bouquet Garnie
E. Discussing new Discuss the Guidelines in Preparing Stock:
concepts and
practicing new skills #2
Show a video presentation how each stock is made.
(20mins)
Let the students analyze the process of making a consommé.

https://www.youtube.com/watch?v=P0shaZjhihE
F. Developing Mastery Sequencing:
(5mins)
Arrange the steps in preparing a consommé:

add meat, strain the liquid use a ladle to

whisk egg whites simmer the
mirepoix, and add cold stock through a make a hole in the
until frothy consomme
aromatics cheesecloth center of a raft

Answer Key:

add meat, use a ladle to strain the liquid

whisk egg whites simmer the
mirepoix, and add cold stock make a hole in the through a
until frothy consomme
aromatics center of a raft cheesecloth

G. Finding Practical
application of Guide Questions:
concepts and skills in
daily living How is a stock different from soups and sauces?

Can we make soups and sauce without a stock?

H. Making Generalization
(2mins)
I. Evaluation Identification:
(5mins) 1. a flavorful liquid made by gently simmering bones and/or vegetables.
2. An example of this ingredient is beef, veal, chicken bones and fish
3. It is a French word that refers to the mixture of coarsely chopped onion,
carrots, and celery
4. A French term which means a “bag of herbs”
5. A bag of herbs such as parsley, dried thyme, bay leaf, cracked peppercorns,
tied together in a cheesecloth bag.

Answer Key:
1. Stock
2. Nourishing Element
3. Mirepoix
4. Bouquet Garni
5. Sachet d’espices

J. Additional activities for BROWSE AND LEARN

Remediation What are the cooking time for cooking:
7. White Chicken Stock
8. White Beef Stock
9. Brown Beef Stock
10. Brown Chicken Stock
11. Fish Stock
12. Vegetable Stock
V. REMARKS INDEPENDENCE INNOVATION ENVIRONMENTALIST

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.
E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning
worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition

Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
02/20/2023
DATE QUARTER THIRD
MONDAY
TIME:
8:00-9:00 Innovation
10:20-11:20 Commitment
EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
DAILY LESSON LOG Signature: Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.

B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Preparing Stocks Code

Competencies and Code TLE_HECK10SSS-
IIIa-20
Specific Objectives:
At the end of the lesson the students should be able to:
1. identify classification of stocks and its component;
2. familiarize oneself with the guidelines in preparing stock;
3. value the importance of choosing the right, quality ingredients for
cooking.
II. CONTENT Principles in Preparing Stocks
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 1
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Review:
Wheel of Fortune

Solve words and phrases that are related with the previous topic:
1. Onion Carrots Celery
2. Nourishing Element
3. Aromatics
4. Bouquet Garni
B. Establishing a purpose Stocks are used as base for soups and saucy dishes. A stock is simply made of
of Lesson simmered bones of beef, veal, poultry or vegetables.
(2mins)
It is important to identify the principles in preparing stock because this is one
of the most essential food prepared in a food industry.
C. Presenting instances of Discuss the guidelines in preparing stock
the new lesson
(12mins)
D. Discussing new A consommé is a type of clear soup made from richly flavoured stock or broth
concepts and that has been clarified, a process that uses egg whites to remove fat, and
practicing new skills #1
sediments.
(10mins)

E. Discussing new Show a video presentation how a clarified stock is made.

concepts and Let the students analyze the process of making a consommé.
practicing new skills #2
(20mins)
https://www.youtube.com/watch?v=P0shaZjhihE

Guide Questions:

1. What is the name of the stock prepared?

2. What are the ingredients used in preparing the stock?
3. How are the ingredients used helped with the preparation of the stock?

F. Developing Mastery Sequencing:

(5mins)
Arrange the steps in preparing a consommé:

add meat, strain the liquid use a ladle to

whisk egg whites simmer the
mirepoix, and add cold stock through a make a hole in the
until frothy consomme
aromatics cheesecloth center of a raft

Answer Key:

add meat, use a ladle to strain the liquid

whisk egg whites simmer the
mirepoix, and add cold stock make a hole in the through a
until frothy consomme
aromatics center of a raft cheesecloth

G. Finding Practical
application of Guide Questions:
concepts and skills in
daily living How is a stock different from soups and sauces?

Can we make soups and sauce without a stock?

H. Making Generalization
(2mins)
I. Evaluation Identification:
(5mins) 1. a flavorful liquid made by gently simmering bones and/or vegetables.
2. An example of this ingredient is beef, veal, chicken bones and fish
3. It is a French word that refers to the mixture of coarsely chopped onion,
carrots, and celery
4. A French term which means a “bag of herbs”
5. A bag of herbs such as parsley, dried thyme, bay leaf, cracked peppercorns,
tied together in a cheesecloth bag.

Answer Key:
1. Stock
2. Nourishing Element
3. Mirepoix
4. Bouquet Garni
5. Sachet d’espices

J. Additional activities for BROWSE AND LEARN

Remediation What are the cooking time for cooking:
1. White Chicken Stock
2. White Beef Stock
3. Brown Beef Stock
4. Brown Chicken Stock
5. Fish Stock
6. Vegetable Stock
V. REMARKS INDEPENDENCE INNOVATION ENVIRONMENTALIST

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.
E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning
worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition

Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
02/27/2023
MONDAY
DATE (ABSENT) QUARTER THIRD
02/28/2023
TUESDAY
TIME:
DAILY LESSON LOG 8:00-9:00 Innovation
10:20-11:20 Commitment
EPS/PSDS Principal’s Department Head’s/Coordinator’s
Signature:` Signature: Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.

B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Preparing Soups Code

Competencies and Code TLE_HECK10SSS-
IIIb-21
Specific Objectives:
At the end of the lesson the students should be able to:
1. Select and assemble correct ingredients in preparing soups, including
stocks and garnishes;
2. Present and evaluate soup recipes in accordance with the criteria;
3. Value the importance of choosing the right ingredients in a required
menu item.
II. CONTENT Principles in Preparing Soups
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 2
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Puzzle Board:

Students must be able to solve the puzzle on the board showing pictures of different
soup dishes.
B. Establishing a purpose Soups are great dishes for comforting meals, it can be packed with different
of Lesson nutritious ingredients. Aside from it being easy to prepare, soups are the first
(2mins) dish to be served in a meal to entice hunger.
C. Presenting instances of Cite common Filipino Soup Recipes
the new lesson Ex: Bulalo, Sinigang, Arroz Caldo, Molo Soup, Sopas etc.
(12mins)
D. Discussing new What are the common ingredients used in preparing soup?
concepts and a) Sinigang
practicing new skills #1
b) Arroz Caldo
(10mins)
c) Sopas
d) Ginataang Bilo Bilo
E. Discussing new Identify the classification of soups:
concepts and 1. Clear Soups
practicing new skills #2
2. Thick Soups
(20mins)
 Cream soups
 Purees
 Bisques
 Chowders
 Veloutes
3. Other types of soup
 Dessert
 Fruit
 Cold
F. Developing Mastery List down soup recipes under each classification.
(5mins) 1. Clear
2. Thick
3. Other (dessert, fruit or cold)
G. Finding Practical
application of How is preparing soup important in every meal?
concepts and skills in
daily living What effect does a soup give to a person?

Soups are sometimes consumed when a person is sick or ill, so it is also helpful to
H. Making Generalization learn how to prepare a nutritious and hearty soup for a family member who is feeling
(2mins) ill.
I. Evaluation Answer LAW Week 2 Activity 2 Enumeration
(5mins)

J. Additional activities for Answer LAW Week 2 Activity 2 and 3

Remediation

V. REMARKS COMMITMENT INNOVATION

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.

E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning

worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
 material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition

Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
03/01/2023
DATE QUARTER THIRD
WEDNESDAY
TIME:
8:00-9:00 Innovation
10:20-11:20 Commitment
EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
DAILY LESSON LOG Signature: Signature:

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.

B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Preparing Soups Code

Competencies and Code TLE_HECK10SSS-
IIIb-21
Specific Objectives:
At the end of the lesson the students should be able to:
1. Select and assemble correct ingredients in preparing soups, including
stocks and garnishes;
2. Present and evaluate soup recipes in accordance with the criteria;
3. Value the importance of choosing the right ingredients in a required
menu item.
II. CONTENT Principles in Preparing Soups
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 2
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Review of the previous lesson

Oral Recitation

B. Establishing a purpose Soups are great dishes for comforting meals, it can be packed with different
of Lesson nutritious ingredients. Aside from it being easy to prepare, soups are the first
(2mins) dish to be served in a meal to entice hunger.
C. Presenting instances of What are the common ingredients used in preparing soup?
the new lesson a) Sinigang
(12mins) b) Arroz Caldo
c) Sopas
d) Ginataang Bilo Bilo
D. Discussing new Watch a video clip how to prepare consommé
concepts and Guide Questions:
practicing new skills #1
1. What are the ingredients used in preparing consommé?
(10mins)
2. What is the purpose of using egg whites in making a consommé?
3. What is the method use to make the consommé clear?
E. Discussing new Identify the classification of soups:
concepts and 1. Clear Soups
practicing new skills #2
2. Thick Soups
(20mins)
 Cream soups
 Purees
 Bisques
 Chowders
 Veloutes
3. Other types of soup
 Dessert
 Fruit
 Cold
F. Developing Mastery List down soup recipes under each classification.
(5mins) 1. Clear
2. Thick
3. Other (dessert, fruit or cold)
G. Finding Practical
application of How is preparing soup important in every meal?
concepts and skills in
daily living What effect does a soup give to a person?

Soups are sometimes consumed when a person is sick or ill, so it is also helpful to
H. Making Generalization learn how to prepare a nutritious and hearty soup for a family member who is feeling
(2mins) ill.
I. Evaluation Answer LAW Week 2 Activity 2 Enumeration
(5mins)

J. Additional activities for Answer LAW Week 2 Activity 2 and 3

Remediation

V. REMARKS COMMITMENT INNOVATION

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.

E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning

worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition

Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
03/02/2023
DATE QUARTER THIRD
THURSDAY
TIME:
8:00-9:00 Innovation
EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:
DAILY LESSON LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.

B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Preparing Sauces Code

Competencies and Code TLE_HECK10SSS-
IIIb-21
Specific Objectives:
At the end of the lesson the students should be able to:
1. Select and assemble correct ingredients in preparing sauces;
2. Identify the 5 mother sauces;
3. Value the importance of choosing the right ingredients in a required
menu item.
II. CONTENT Preparing Sauces
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 2
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Word Wall: (Key Vocabulary)

Bechamel
Espagnole
Hollandaise
Mirepoix
Puree
Roux
Veloute
B. Establishing a purpose As a cookery students and a future food service industry employee, it is
of Lesson important to recognize, identify, and be able to prepare each of the five mother
(2mins) sauces. Working in the food industry, it is important to utilize sauce as part of
garnishing and plating presentations.
Properly preparing and utilizing these sauces will help you earn a respected
position in a commercial kitchen.
C. Presenting instances of One of the important components of a dish is the sauce. Sauces serve a
the new lesson particular function in the composition of a dish. These enhance the taste of the
(12mins) food to be served as well as add moisture or succulence to food that are cooked
dry.

Give examples of dish requiring different kinds of sauces:

 Fried Chicken with Gravy
 Chicken ala King
 Carbonara
 Sweet and Sour Dish
 Menudo, Afritada, Caldereta
D. Discussing new Sauce is a flavorful liquid, usually thickened that is used to season, flavor and
concepts and enhance other foods. It adds:
practicing new skills #1
1. Moistness
(10mins)
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal

Saucier
Sauce cook - Prepares sauces and strews and sauté foods to order. The Chef de
Saucier uses flavor profiles from the Five Mother Sauces to compliment meat,
fish, poultry and vegetable dishes of various cuisines.
E. Discussing new Mama Mia! The Secret is under the Sauce!
concepts and
practicing new skills #2
Discuss the 5 mother sauces:
(20mins)
1. White Sauce
2. Veloute Sauce
3. Hollandaise
4. Brown Sauce/Espagnole
5. Tomato
F. Developing Mastery Show pictures of dishes and let them identify what type of sauce were used in each
(5mins) dish.

G. Finding Practical Watch the short clip from Disney Pixars Ratatouille
application of
concepts and skills in Guide Question:
daily living Why is the role of a saucier crucial to the recipe?
What ingredients are necessary to create a palatable sauce?
How are sauces used in food presentation?
H. Making Generalization
(2mins)
I. Evaluation
(5mins)

J. Additional activities for

Remediation

V. REMARKS COMMITMENT INNOVATION

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.

E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning

worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal
 LAS PINAS
NATIONAL HIGH
GRADE
SCHOOL SCHOOL- TEN (10)
GATCHALIAN LEVEL
ANNEX
LEARNING
TEACHER J. WALLACE TLE
AREA
03/03/2023
DATE QUARTER THIRD
FRIDAY
TIME:
10:20-11:20 Commitment
EPS/PSDS Signature: Principal’s Department Head’s/Coordinator’s
Signature: Signature:
DAILY LESSON LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of preparing seafood dishes.

B. Performance Standards The learners independently prepare and cook seafood dishes.

C. Learning Preparing Sauces Code

Competencies and Code TLE_HECK10SSS-
IIIb-21
Specific Objectives:
At the end of the lesson the students should be able to:
4. Select and assemble correct ingredients in preparing sauces;
5. Identify the 5 mother sauces;
6. Value the importance of choosing the right ingredients in a required
menu item.
II. CONTENT Preparing Sauces
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
LM Cookery 10 Pages 242-254
Q3 Module Week 2
3. Textbook Pages
B. Other Learning
Resources
Internet, Video Presentation, Power point Presentation

IV. PROCEDURES
A. Review/Presenting New Elicit
Lesson (8mins) Daily Routine (prayer, attendance, kamustahan)

Word Wall: (Key Vocabulary)

Bechamel
Espagnole
Hollandaise
Mirepoix
Puree
Roux
Veloute
B. Establishing a purpose As a cookery students and a future food service industry employee, it is
of Lesson important to recognize, identify, and be able to prepare each of the five mother
(2mins) sauces. Working in the food industry, it is important to utilize sauce as part of
garnishing and plating presentations.
Properly preparing and utilizing these sauces will help you earn a respected
position in a commercial kitchen.
C. Presenting instances of One of the important components of a dish is the sauce. Sauces serve a
the new lesson particular function in the composition of a dish. These enhance the taste of the
(12mins) food to be served as well as add moisture or succulence to food that are cooked
dry.

Give examples of dish requiring different kinds of sauces:

 Fried Chicken with Gravy
 Chicken ala King
 Carbonara
 Sweet and Sour Dish
 Menudo, Afritada, Caldereta
D. Discussing new Sauce is a flavorful liquid, usually thickened that is used to season, flavor and
concepts and enhance other foods. It adds:
practicing new skills #1
1. Moistness
(10mins)
2. Flavor
3. Richness
4. Appearance (color and shine)
5. Appeal

Saucier
Sauce cook - Prepares sauces and strews and sauté foods to order. The Chef de
Saucier uses flavor profiles from the Five Mother Sauces to compliment meat,
fish, poultry and vegetable dishes of various cuisines.
E. Discussing new Mama Mia! The Secret is under the Sauce!
concepts and
practicing new skills #2
Discuss the 5 mother sauces:
(20mins)
6. White Sauce
7. Veloute Sauce
8. Hollandaise
9. Brown Sauce/Espagnole
10. Tomato
F. Developing Mastery Show pictures of dishes and let them identify what type of sauce were used in each
(5mins) dish.

G. Finding Practical Watch the short clip from Disney Pixars Ratatouille
application of
concepts and skills in Guide Question:
daily living Why is the role of a saucier crucial to the recipe?
What ingredients are necessary to create a palatable sauce?
How are sauces used in food presentation?
H. Making Generalization
(2mins)
I. Evaluation
(5mins)

J. Additional activities for

Remediation

V. REMARKS COMMITMENT INNOVATION

VI. REFLECTIONS
A. No. of learners who earned 80% in # of learners who earned 80% and above
the Evaluation _____ Greatness

B. No. of learners who require # of learners who require additional activities for remediation
additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of ________ Yes ________ No

learners who caught up the lesson? # of learners who caught up the lesson

D. No. of learners who continue to # of learners who continue to require remediation

require remediation.

E. Which of my teaching strategies ___Experiment ___Role Play ___Collaborative Learning

worked? Why did these works? ___Lecture ___Discovery Why? _________________
___Complete IMs
F. What difficulties did I encounter ___Bullying among pupils ___Pupils’ behavior/attitude
which my principal or supervisor can ___Colorful/Ms ___Unavailable technology equipment (AVR/LCD)
help me solve? ___Science/Computer/Internet lab
G. What innovation or localized ___Localized videos ___Making big books from views of the locality
material did I use which I wish to ___Recycling of plastics for contemporary arts
share with other teachers? ___Local music composition
Prepared by:
Jezebel Mhin T. Wallace
Teacher 1

Checked/Reviewed/Observed by:
Camille V. Sy
MT1/TLE Coordinator

Noted by:
Mrs. Marissa C. Austria
MTII/OIC Principal