My 5th LP

Davao Oriental State University
A. Y. 2022-2023
Detailed Lesson Plan in TLE Food Technology10

QUARTER 3 LESSON 3
By: Angelyn A. Villocillo
I. OBJECTIVES:
A. CONTENT STANDARD
 The learner 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:
LO2. PREPARE SAUCES REQUIRED FOR MENU ITEMS
D. LEARNING OBJECTIVES
At the end of 120-minute period, the students are expected to:
a) classify the various types of sauces and their corresponding;
b) enumerate the common problems in making sauce;and
c) prepare the variety of hot and cold sauces based on the required menu
items.
E. LC CODE : SPTVE_FOOD10-SSSC-Ib-c-2
II. Subject Matter
a. Topic: Preparing Sauces Required For Menu Items
b. References: Competency-Based Learning Materials Grade10-_Food

Trades NCII_pp.21-25
c. Instructional Materials: Visual aids, Printed pictures and Laptop
d. Values Integration: Cooperation,Collaboration, Identifying, and
Understanding
III. PROCEDURE:
Teacher’s Activity Student’s Activity
1. PRAYER
May I request everyone to stand for a short

prayer. In the Name of the Father, and of The (The students will do the sign of the cross
Son and the Holy Spirit... (for Catholics).
We worship and praise Your Holy Name.
This moment, we will continue to study and
acquire new knowledge. May you bless your
students with witty brain to think fast and an
inquiring mind to be curious on whatever
knowledge they will learn today. ... In the
name of Jesus Christ, our Savior.
2. GREETINGS
Good afternoon, class!

How are you today?
“Good afternoon, Ma’am Villocillo”
We're fine and we feel so blessed today
Before you take your seats, please pick up ma’am !
the pieces of paper and please arrange your
chairs properly. (The students will arrange the chairs and
pick up papers or trash)
All right, you may now take your seats.
"Thank you, ma’am,"
(Students will sit down)
3. CHECKING OF ATTENDANCE
Now let’s check your attendance,

May I know whore the absent today ?
“No absent ma’am”
4. CLASSROOM MANAGEMENT
In order for us to have smooth transition of

today's lesson, class please remind yourself
to:
1. Raise your hand if you want to answer to
be recognized.
2. Listen carefully if someones talking in front
of you.
3. Be respectful
Is that clear?
5. Review “Yes ma’am”

Last time we've discussed about the
Preparing soups, now can you give me at
least 3 kinds of soups?
Yes Chris Marie? Bouillon, consomme, and broth ma’am.
A. Motivation:
Thank you for your participation. Now, let's

proceed to our new topic this afternoon! Lets
have a game.
I have here an activity, this called cross word
puzzle.
I’ll call the names of student who will answer.
Am I clear?
Find the word. Yes ma’am!
R O U X S A U C E Z T
S P M I N P H A S A H
E T J O B I J E J D I
A D O K A C E D I T C
S A H M E Y A C H Y K
O T F L A F L O U R E
N U R U W T X C F U N
I C Y M Q I O V R J I
N W H I T E S B N J N
G B U T T E R N I P G
H O L L A N D A I S E
1. Sauce
2. Tomato
3. Seasoning
4. Roux
5. Hollandaise
6. Thickening
7. Flour
8. Butter
(After the activity, the teacher will ask
question)
This game is connected to our topic today.

Now, what do you think our new topic for
today?
Yes John?
Ma’am I guess our topic for today is all
about sauces.
Exactly!
B. PRESENTATION OF THE NEW LESSON
Our new lesson today is all about preparing

sauces for menu items
But before anything else, let us read first our
objectives.
Everybody read the objectives.
(Students are reading)
At the end of 120-minute period, the

students are expected to:
a) classify the various types of
sauces and their corresponding;
b) enumerate the common problems
in making sauce;and
c) prepare the variety of hot and
cold sauces based on the required
Thank you, class, menu items.
(The teacher will show a pictures)
E. RAISING MOTIVE QUESTIONS
 Do you know what is this ?
Okay, thank you for your answers.

C. LESSON PROPER
SAUCES
One of the important components of as dish
is the sauce. Sauces serve a particular
function in the composition of a dish. These
enhance the taste of the food to be served as
well as add moisture or succulence to food
that are cooked dry. Sauce also enhance the
appearance of a dish by adding luster and
sheen. A sauce that includes a flavor
complementary to a food brings out the flavor
of that food. It depends and enriches the
overall taste and its texture.
Now I will group you into 2 by counting 1 and
2.
Go to your group now!
Group 1
Objective: classify the various types of
sauces and their corresponding.
Materials: Manila paper, adhesive tape and

marker.
Procedures:
1. Select the best answer based on the
description given below.
Names Descriptions
a roux-based sauce
made with
margarine or butter,
flavor and brown
stock. (Romesco
Sauce)
a sauce made from

melted butter or
margarine to which
seasonings are
added. (Café de
Paris)
A sauce made by
forming an
emulsion with a fat
such as margarine,
butter or salad oil
and egg.
a sauce made with

tomatoes and
seasoned with
spices and herbs.
Group 2
Objective: classify the various types of

sauces and their corresponding.
Materials: Manila paper, adhesive tape and
marker.
Procedures:
2. Select the best answer based on the
description given below.
Names Descriptions
a sauce made from
a blend of salad oil,
vinegar and
seasoning.
a roux-based
sauce made with
margarine or butter,
flour and milk,
cream or light stock.
It is a variation of
sauce made just
before they are to
be used.
It is a variation of
sauce cooked
ahead of time, then
cooled, covered
and placed in the
refrigerator to chill.
Let’s check your answers if it is correct.

Types of Sauces
1. Brown - a roux-based sauce made with
margarine or butter, flavor and brown stock.
(Romesco Sauce)
2. Butter - a sauce made from melted butter
or margarine to which seasonings are added.
(Café de Paris)
3. Hollandaise or a Dutch sauce made by
forming an emulsion with a fat such as
margarine, butter or salad oil and egg.
4. Tomato - a sauce made with tomatoes and
seasoned with spices and herbs.
5. Vinaigrette - a sauce made from a blend of
salad oil, vinegar and seasoning.
6. White sauce - a roux-based sauce made
with margarine or butter, flour and milk,
cream or light stock.
Variation of Sauces
1. Hot Sauces - made just before they are to
be used.
2. Cold sauces - cooked ahead of time, then
cooled, covered and placed in the refrigerator
to chill.
Thickening Agents
1. starch
3. eggs
2. cream
4. rice
5. flour
6. grains
7. cornstarch
8. water
Common Problems in Sauce

1. discurdling
2. oiling-off
3. oil streaking
4. poor texture
5. synersis (weeping)
Tools and Equipment
1. saucepan
2. knife
3. cutting board
4. measuring cups
5. measuring spoon
6. wooden spoon
7. burner
 Do you have any questions or

clarification?
D. Application
Now, for your activity, you do this together

with your group. Make a collaborative
demonstration and prepare a butter sauce.
I’ll give you 1 hour to do the task and please
be reminded with our criteria.
A total of 100%
Yes ma’am
Am I clear?
Okay, start now.
E. Generalization
Do you have any questions, or clarifications

about our discussion?
Why are sauces important in a dish?
G.Values Integration:
What is the moral lesson that you’ve learn

from preparing sauce with your group?
Yes KC? (The student will answer)
EVALUATION:
Enumeration: On a 1/2 sheet
of paper enumerate the
following;
 Types of sauces
1.
2.
3.
4.
5.
6.
 Common problems in
making sauces
1.
2.
3.
4.
5.
V. Assignment:
On a 1/2 sheet of paper
research in advance in
preparing cereals and starch
dishes.
Is that clear class? Yes ma’am

None ma’am
Any questions?
Okay, that’s all for today!

(The students will have their closing prayer)
Everybody stand for the closing
prayer
Karylle, lead the prayer. Good bye and thank you ma’am Villocillo!
Good bye class!

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Davao Oriental State University

Detailed Lesson Plan in TLE Food Technology10

b. References: Competency-Based Learning Materials Grade10-_Food

May I request everyone to stand for a short

Good afternoon, class!

Now let’s check your attendance,

In order for us to have smooth transition of

5. Review “Yes ma’am”

Thank you for your participation. Now, let's

This game is connected to our topic today.

Our new lesson today is all about preparing

Everybody read the objectives.

(Students are reading)

At the end of 120-minute period, the

E. RAISING MOTIVE QUESTIONS

 Do you know what is this ?

Okay, thank you for your answers.

Materials: Manila paper, adhesive tape and

a sauce made from

a sauce made with

Objective: classify the various types of

Let’s check your answers if it is correct.

Common Problems in Sauce

 Do you have any questions or

Now, for your activity, you do this together

Okay, start now.

Do you have any questions, or clarifications

What is the moral lesson that you’ve learn

Yes KC? (The student will answer)

Is that clear class? Yes ma’am

Okay, that’s all for today!

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