Detailed Lesson Plan

Grade/Ye
Learning Area TLE - COOKERY ar 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,
Key thickened with blonde roux.
Understanding
3. Hollandaise – it is a rich emulsified sauce made from butter, egg yolks, lemon
s to be
developed juice 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

Knowledg Remembering
e Understanding

Learning Applying – Perform Mise ‘en place

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

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