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    DLP TLE 10 QTR 3 W1 M. Yna Jessica December 6-10

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    Yna Jessica Patani
    This document outlines a learning plan for a unit on preparing stocks for menu items. It includes standards, competencies, and lesson plans for the unit. The unit will teach students to 1) use ingredients and flavoring according to enterprise standards and 2) produce a variety of stocks according to enterprise standards. Over the course of a week, students will learn about stocks through activities that involve identifying ingredients, spices, and stock types. They will also enumerate ingredients used in stocks and soups. Finally, students will demonstrate their learning by creating an album that classifies different stocks.

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    DLP TLE 10 QTR 3 W1 M. Yna Jessica December 6-10

    Uploaded by

    Yna Jessica Patani
    105 views4 pages
    This document outlines a learning plan for a unit on preparing stocks for menu items. It includes standards, competencies, and lesson plans for the unit. The unit will teach students to 1) use ingredients and flavoring according to enterprise standards and 2) produce a variety of stocks according to enterprise standards. Over the course of a week, students will learn about stocks through activities that involve identifying ingredients, spices, and stock types. They will also enumerate ingredients used in stocks and soups. Finally, students will demonstrate their learning by creating an album that classifies different stocks.

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    DLP TLE 10 Qtr 3 W1 M. Yna Jessica December 6-10

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    This document outlines a learning plan for a unit on preparing stocks for menu items. It includes standards, competencies, and lesson plans for the unit. The unit will teach students to 1) use ingredients and flavoring according to enterprise standards and 2) produce a variety of stocks according to enterprise standards. Over the course of a week, students will learn about stocks through activities that involve identifying ingredients, spices, and stock types. They will also enumerate ingredients used in stocks and soups. Finally, students will demonstrate their learning by creating an album that classifies different stocks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    105 views4 pages

    DLP TLE 10 QTR 3 W1 M. Yna Jessica December 6-10

    Uploaded by

    Yna Jessica Patani
    This document outlines a learning plan for a unit on preparing stocks for menu items. It includes standards, competencies, and lesson plans for the unit. The unit will teach students to 1) use ingredients and flavoring according to enterprise standards and 2) produce a variety of stocks according to enterprise standards. Over the course of a week, students will learn about stocks through activities that involve identifying ingredients, spices, and stock types. They will also enumerate ingredients used in stocks and soups. Finally, students will demonstrate their learning by creating an album that classifies different stocks.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    HOLY CHILD ACADEMY

    Poblacion, Bustos, Bulacan, 3007


    Tel. No. (044) 802 – 5941

    Subject: TLE 10 Grade Level: 10


    Unit Topic: Prepare stock for menu items Quarter: III

    UNIT STANDARDS AND COMPETENCIES DIAGRAM

    Uses different pictures to Compilation album


    identify the classification of
    stocks.

    The learners prepares a variety of


    stocks, sauces, and soups used in
    different cultures.

    Unit Topic:
    Produce variety of stocks
    Prepare stock for menu items Use ingredients and flavoring
    according to enterprise standards.
    according to enterprise standards

    The learners demonstrate an


    understanding basic concepts
    and underlying theories in
    preparing stocks, sauces, and
    soups.

    Prepared by:
    Mrs. Teresita D. Santiago
    Ms. Yna Jessica M. Patani School Principal
    Subject Teacher

    Noted:
    LEARNING PLAN IN TLE 10

    UNIT TOPIC:
    Week 1 Prepare stocks for menu items
    December 6-10, 2021
    Stocks- are among the most basic preparations found in professional kitchen. They
    are referred to in French as fonds de cuisine, or ―the foundation of cooking.” It is a
    flavorful liquid prepared by simmering meaty bones from meat or poultry, seafood
    and/or vegetables in water with aromatics until their flavor, aroma, color and body,
    and nutritive value are extracted.
    Stocks - a clear, thin liquid flavored by soluble substances extracted from meat,
    poultry, and fish; and their bones, and from vegetables and seasonings.

    Basic white stock recipe


    https://www.youtube.com/watch?v=lHedT8wOVu4

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


    a. Use ingredients and flavoring according to enterprise standards;
    b. Produce variety of stocks according to enterprise standards.

    LEARNING EXPLORE
    COMPETENCY
    The learners should be Preliminary Forecast.
    able to: Word Scramble
    1. Use ingredients and Direction: Look picture closely and identify the word with missing letter to form the
    flavoring according to word that collectively describe them.
    enterprise standards;
    1. EEVAGELBT _________________________
    2. CTOSK _________________________
    2. Produce variety of 3. CPSIES _________________________
    stocks according to
    4. MOHMOSUR _________________________
    enterprise standards.
    5. OTOPAT _________________________

    FIRM-UP (ACQUISITION)
    Activity 1: Identification
    Direction: Read the questions carefully and identify the following questions by
    writing the correct answer.

    ______________ 1. What do you call the liquid in which meat, fish and sometimes
    vegetables have been cooked?
    ______________ 2. Which of the following stocks uses veal bone as its main
    ingredient?
    ______________ 3. What kind of stock uses fish as its main ingredient?
    ______________ 4. What kind of stock uses chicken as its main ingredient?
    ______________ 5. Which one is the easiest to prepare?

    Activity 2: Modified Enumeration


    Direction: Enumerate the ingredients needed to use for preparing stock and soup
    then briefly explain its uses.

    1.
    2.
    3.
    4.
    5.
    DEEPEN (MAKE MEANING)
    Activity 1. Identification
    Direction: Identify the following spices.

    TRANSFER
    Activity: Compilation Album
    Directions. It’s time to be creative! Make your own album of different
    stock according to their classification.
    Note: Your output will be scored using the Rubric below.

    Prepared by: Noted by:

    YNA JESSICA M. PATANI TERESITA D. SANTIAGO


    TLE Teacher Principal

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