TMDI Lesson Plan

In
T.L.E 12 (Cookery)

I. OBJECTIVES

At the end of the lesson, the students are expected to:

1. Identify storing equipment for storing stocks, sauces, and soups.

2. Analyze the methods of reconstituting stocks, sauces, and soups.

II. CONTENT: Store and reconstitute stocks, sauces, and soups

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
cultures.

C. Learning Competency
LC Code: TLE_HECK9-12SSS-IIId-23
Equipment for storing stocks, sauces, and soups, methods in reconstituting
stocks, sauces, and soups.

III. LEARNING RESOURCES

REFERENCES: Cookery Book Manual pp. 231-232

MATERIALS: Laptop, TV, PowerPoint, Pictures

IV. PROCEDURES

Learning Episode 1

Teacher’s Activity Students’ Activity

A. Preliminaries
Classroom Management
Prayer
Greetings
Checking of attendance
Review/ Drill of previous topic
1. What was our previous lesson all The students will answer.
about?
2. Give me thickening agents that is use
in making sauces.

B. Motivation: Show pictures linked with one

word

C. Presentation of Competency: Identifying the

equipment use in storing stocks, sauces, and
soups and the ways how it’s stored properly.
Skills: Analyze the methods in storing
stocks, sauces, and soups.
Methodology: Discussion
Context: To identify the equipment in
storing stocks, sauces, and soups and the ways
how it’s properly stored.
 D. Importance
Storing stock, soups, and sauces properly is
important for safety, convenience, and flavor. By
keeping them fresh and safe to eat if you will use
it again.

Learning Episode 2
Teacher’s Activity Students’ Activity
Modelling:
The teacher will have a discussion using a The students will take down notes during the
Power Point presentation. discussion.

Learning Episode 3
Teacher’s Activity Students’ Activity
A. Guided Practice: Group Activity
List down the different ways on how to The students will do the activity.
reconstitute stocks, sauces, and soups and the 3
ways on how to store it.

B. Independent Practice: Journal Writing

Direction: Write what you have learned from
the topic today.

Learning Episode 4

Evaluation: Write your answer in a ¼ sheet of paper.

1-3. What are the different kinds of storing equipment used in storing stocks, sauces,
and soups. Ans. Glass/ plastic container, stock pot, refrigerator

4. Improperly cooled stock may spoil in how many hours? Ans. 6-8 hrs.

5. How many days will a stock lasts if properly refrigerated? Ans. 2-3 days

6. How long does frozen stock last? Ans. Several months

7-10. Why is it important to cool stock quickly and properly?

Ans. Improperly cooled stock may spoil in 6-8 hours because it is a good breeding
ground for bacteria that cause food-borne disease and spoilage.

Assignment: Search for 5 Asian Dish that uses stocks and list down the ways on how they are
reconstituted.
 TMDI Lesson Plan
In
T.L.E 12 (Cookery)

I. OBJECTIVES

At the end of the lesson, the students are expected to:

1. Identify the market forms of poultry.

2. Determine the poultry cuts in accordance with the prescribed dish.

II. CONTENT: Perform Mise’en Place

A. Content Standard
The learners demonstrate an understanding basic concepts and underlying
theories in preparing poultry and game dishes

B. Performance Standard
The learners prepare a variety of poultry and game dishes found in different
cultures

C. Learning Competency
LC Code: TLE_HECK9-12PGD-IIIe-25
Identifying market forms of poultry, determine poultry cuts in accordance with
prescribed dishes

III. LEARNING RESOURCES

REFERENCES: Cookery Book Manual pp. 233-240

MATERIALS: Laptop, TV, Video, PowerPoint, Pictures

IV. PROCEDURES

Learning Episode 1
Teacher’s Activity Students’ Activity
A. Preliminaries
Classroom Management
Prayer
Greetings
Checking of attendance
Review/ Drill of previous topic
1. How do you store stocks, sauces, and The students will answer.
soups properly?

B. Motivation: Scrambled Letter Game

Direction: Arrange the scrambled letters to form
the correct word/s. You only have 5 seconds to
guess the correct word.
The student will answer the scrambled
C. Presentation of Competency: Classify poultry word/s.
and game.
Skills: Determine and classify
Methodology: Discussion
Context: To classify the different kinds of
poultry and game

D. Importance
Storing stock, soups, and sauces properly is
important for safety, convenience, and flavor. By
 keeping them fresh and safe to eat, and storing it
properly will ensure that you always have some
on hand to use in a number of ways.

Learning Episode 2

Teacher’s Activity Students’ Activity

Modelling:

The teacher will let the students watch a

short video of the different cuts of poultry. The students will answer.
The teacher will ask, “now class what was the
video all about?”
A power point presentation will be The students will take down notes.
presented by the teacher for the discussion of
the lesson.

Learning Episode 3

Teacher’s Activity Students’ Activity

A. Guided Practice: Group Activity

The learners will be grouped into 2. Each

group will cut the picture of a whole chicken into
6 parts according to poultry cuts and name it.
Each group will present their output in the class.
The learner will be given 8 minutes to finish the
activity.

Scoring Rubric For Group Activity

Presentation 50% The students will be
able to cut poultry
properly and name it
correctly. They
explain and elaborate
their answers.
Cooperation 30% All members of the
group cooperated
during their group
activity.
Speed/Time 20% They finished their
activity before or on
the time limit.
Total 100%

B. Independent Practice
Direction: Visit a market / or a store in your
community and list down the market forms being
 sold. Take note the appearance, odor, color, and
cuts. Write it in a short bond paper.
Your answer will be rated using the rubric
below:
Organization of Ideas 5
Content 10
Originality 10
Total 25

Learning Episode 4

Evaluation: Identification and enumeration. Use ½ sheet of paper.

1. What do you call the birds that are hunted for food? Ans. Game

2. A breed of duck that originated from China and is noted for its tender and flavorful
meat. Ans. Peking duck

3. Are slaughtered birds that have been bled, de-feathered, and the visceral organs are
removed. Ans. Dressed poultry

4. The dressed birds may be cut up and marinated or seasoned. Ans. Ready-to-cook

5. It refers to several kinds of fowl that are used as food and the term includes chicken.
Ans. Poultry

6. A young immature pigeon of either sex and has extra tender meat. Ans. Squab

7. These are slaughtered birds that have been bled and de-feathered. Ans. Whole
poultry

8. How much protein does chicken contains? Ans. 22.6%

9-10. Poultry meat is consist of 2 muscles. Name these muscles. Ans. Dark and white
muscles

11-15. Market forms of poultry. Ans. Live poultry, Whole poultry, Dressed poultry,
Drawn poultry and ready-to-cook

16-20. Give at least 5 different cuts of poultry. Ans. Whole chicken, halves, breast
quarters, split breast, split breast without back, boneless, skinless breast, 8-piece cut,
whole chicken wing, wing drummets, wing mid-section with tip

Assignment: Make a research on the preparation of poultry for cooking.

Prepared by: Kirstie Dianne M. Villanueva