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Evaluate The Finish Product

evaluation

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50 views2 pages

Evaluate The Finish Product

evaluation

Uploaded by

tiozonmaryiris5
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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The learners demonstrate an understanding concepts and principles in

1. Content Standard
storing and reheating stocks, sauces, and soups
The learners independently demonstrate competencies in storing and
2. Performance Standard TVL – COOKERY II
reheating stocks, sauces,
LESSON andPLAN
soups
GRADE QUARTER DATE
LO 5. Evaluate the finished product. SCHOOL
11 Third April 23, 2024 ABUYOG NATIONAL HIGH SCHOOL
K – Identify the different kinds of sauce.
1. Learning Competencies/ S – Prepare different kinds of sauce.
Objectives A – Patiently rate the finished products using rubrics.

TLE_HECK9- 12SSS-IIId-24
II. CONTENT 25. Evaluation of the finished product using rubrics.
III. LEARNING RESOURCES
A. References
1.Pages in Curriculum Guide Page 33
2.Teacher’s Guide pages
3.Learner’s Materials pages Pages 231-232
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources Laptop, slides, charts,
IV. PROCEDURES
A. PRELIMINARY ACTIVITY 1. Review:

What was our lesson last meeting?

 Store and reconstitute stocks, sauces, and soups.

2. Motivation:
 I have here a video (a video on how to make sauce). What did
you observe?

3. Presentation:
We are going to make sauce and we are going to make a sauce.

KBI: What will you do when the teacher is talking?

(Answer: listen attentively.)


B. DEVELOPMENTAL Pan Gravy
ACTIVITIES Tools and Equipment Needed:
 Roasting pan
 Saucepan
 Strainer
 ladle

Procedure:
Method 1
1) Remove the roast from the roasting pan.
2) Clarify the fat.
3) Deglaze the pan.
4) Combine with stock and simmer.
5) Make a roux or a slurry of arrowroot or cornstarch and water.
6) Thicken the gravy with the roux or cornstarch slurry.
7) Strain.
8) Adjust seasoning.

1|Page Method 2
1) Remove the roast from the roasting pan.
2) Clarify the fat.
3) Add flour to the roasting pan and make a roux.
TVL – COOKERY II
LESSON PLAN
GRADE QUARTER DATE SCHOOL
11 Third April 23, 2024 ABUYOG NATIONAL HIGH SCHOOL

Prepared by:
Checked by:
MARY IRIS P. TIOZON
SHS Teacher

2|Page

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