PEDRO A.

PATERNO
SCHOOL GRADE LEVEL 10
NATIONAL HIGH SCHOOL
LEARNING
TEACHER RICHARD L. CULATON TLE
AREA
MONDAY
TEACHING THIRD
FEBRUARY 26, 2024 QUARTER
TIME & DATE QUARTER
Honesty- 10:15-11:00

OBJECTIVES
1. Identify the methods in making sauce and basic finishing in preparing sauces.
2. Demonstrate the knowledge by making the five mother sauces.
3. Foster a sense of enthusiasm and passion in mastering the craft of making the five mothers of sauces.
A. Content standard The learners demonstrate an understanding basic concepts and underlying theories in
preparing in stocks, sauces and soups.

B. Performance
The learners prepare a variety of stocks, sauces and soups used in different cultures.
standard
C. Learning 1. Select and assemble correct ingredients in preparing soups, including stocks and
competencies/ garnishes
Objectives 2. Prepare variety soup recipes according to enterprise standards
3. Present and evaluate soup recipes and accordance with the criteria.
II. CONTENTS Methods of Preparing Sauces
Basic Finishing Techniques in Sauce Making

III. LEARNING
RESOURCES
A. REFERENCES
1. Teacher’s /
Curriculum
L.M pp.7-9
Guide
page/s
2. Learner’s
Material T.G pp.6-9
page/s
3. Textbook
LM TLE COOKERY
pages
4. Additional
Materials
from the PowerPoint Presentation
Learning
Resource
(LR) portal
OTHER
LEARNING
REFERENCES
IV. PROCEDURES
A. Reviewing Prayer
Previous Lessons or Greetings
Presenting New Checking of Attendance
Lessons Energizer

The student will share their learnings about the previous discussion by saying.

“I learned on that _________________________________________________

Now, I am familiar with ____________________________________________

B. Establishing A Let the students write the term that is connected to TLE Subject based on the word
Purpose for The “SAUCE”
Lesson S-______
A-______
U-______
C-______
E-______

C. Presenting The teacher will present a picture about the lesson.

Examples / Guide Questions:
Instances of the 1. Are you familiar with these pictures?
New Lesson 2. What can you say about the pictures?

D. Discussing New
Concepts and The teacher will discuss the lesson proper through
Practicing New
PowerPoint Presentation.
Skills # 1

E. Discussing New
Concepts and
Practicing New
Skills # 2

F. Developing Light Sauce 1 tbsp. 1 cup

Mastery (Leads to General 1 ½ tbsps.
Formative Sauce
Assessment 3)
Thick Sauce 2 tbsps. 1 cup
Soufflé 2 tbsps.
Sauce
Directions: Fill the table with the correct measurement in making White Sauce.

Directions: Identify the following statements.

1. It can develop flavor to your sauces.

2. It is very important in order to produce a smooth, lump free sauce.
3. It means to swirl a liquid in a sauté pan to cooked particles of food remaining on the
bottom.
4. It can give flavor and richness to your sauces.
5. It can serve immediately to prevent separation of butter.

G. Finding Practical
Applications of the
Concepts and Skills
in Daily Living

They will be grouped into 6, and they will be given 30 minutes to complete the activity. Let
 the students apply their learning in making sauces by cooking the five mother sauces."

Criteria 5 - Exceptional 4 - Proficient 3 - Competent 2 – Developing

Demonstrates Proficiently Shows a
exceptional executes Competently developing
mastery in techniques with a executes understanding of
executing the high level of skill techniques, the techniques
Mastery of techniques for allin preparing all meeting basic involved in
Culinary five mother five mother standards for sauce
Techniques sauces. sauces. each sauce. preparation.
Consistently
achieves well-
Achieves perfect balanced flavors, Demonstrates a Has some
flavor harmony showcasing an satisfactory challenges in
and consistency understanding of level of flavor achieving
Flavor in each of the five flavor profiles in balance in the consistent flavor
Harmony mother sauces. each sauce. prepared sauces. in the sauces.
Exhibits Presents sauces
creativity and Shows a high level with a Requires
skill in presenting of skill in satisfactory additional
each of the five presenting sauces, level of visual practice in
mother sauces considering color, appeal and presenting
Sauce with visual texture, and attention to sauces with
Presentation appeal. garnishing. detail. visual flair.
Follows recipes
accurately, Follows recipes Follows recipes Struggles to
demonstrating accurately with with some follow recipes
precision in minor notable accurately,
Accuracy in measurements inconsistencies, deviations, leading to
Recipe and procedures showcasing affecting the significant
Execution for each sauce. attention to detail. overall outcome. deviations.
Maintains an
exceptionally
clean and Keeps the
organized Maintains a clean workspace Demonstrates
workspace, and organized relatively clean challenges in
following proper workspace, and organized, maintaining
sanitation adhering to proper with occasional cleanliness and
Cleanliness practices sanitation lapses in adherence to
and throughout the practices sanitation sanitation
Sanitation cooking process. consistently. practices. practices.
H. Generalizing and How would you apply the basic techniques of preparing sauces in a real-life culinary
Abstractions About situation? Consider factors such as time management, ingredient selection, and
the Lesson adapting to different cooking environments.
I. Evaluating Direction: Identify the following statements.
Learning 1. It can develop flavor to your sauces. SEASONINGS
2. It is very important in order to produce a smooth, lump free sauce.
STRAINING
3. It means to swirl a liquid in a sauce pan to cooked particles of food
remaining on the bottom. DEGLAIZING
4. It can give flavor and richness to your sauces. HEAVY CREAM
5. It can serve immediately to prevent separation of the fat. BUTTER
Direction: Choose the correct answer from the given choices. Write the letter of
your answer in your answer sheet.
6. -Using reduction to concentrate basic flavors
-Using reduction to adjust textures
A. The first statement is True, while the second statement is False
B. The first statement is False, while the second statement is True
C. Both statements are True
 D. Both statements are False
7. -Deglazing is very important in order to produce a smooth, lump free sauce.
-Straining means to swirl a liquid in a sauté pan to cooked particles of food
remaining on the bottom.
A. The first statement is True, while the second statement is False
B. The first statement is False, while the second statement is True
C. Both statements are True
D. Both statements are False
8. -Heavy Cream is served immediately to prevent separation of butter.
-Straining through a china cap lined with several layers of cheesecloth is
effective.
A. The first statement is True, while the second statement is False
B. The first statement is False, while the second statement is True
C. Both statements are True
D. Both statements are False
9. -Make sure all equipment are dirty.
- Never mix an old batch of sauce with a new batch.
A. The first statement is True, while the second statement is False
B. The first statement is False, while the second statement is True
C. Both statements are True
D. Both statements are False
10. - Never hold hollandaise or béarnaise or any other acid product in aluminum.
- Hold sauce no longer than 2 ½ hours.
A. The first statement is True, while the second statement is False
B. The first statement is False, while the second statement is True
C. Both statements are True
D. Both statements are False

J. Additional
Activities for
Application and
Remediation

K. Assignment Make research about the methods of preparing sauces.

V. REMARKS
VI. REFLECTION
A. No. of Learners
Who Earned 80% In
the Evaluation
B. No. of Learners
Who Require
Additional for
Remediation Who
Scored Below 80%
C. Did the Remedial
Lessons Work? No.
of Learners Who
Have Caught Up
with The Lesson.
D. No. of Learners
Who Continue to
Require
Remediation
E. Which of My
Strategies Worked
Well? Why Did
These Work?
F. What Difficulties
Did I Encounter
Which My Principal
or Supervisor
Helped Me Solved?
G. What Innovation
or Localized
Materials Did I
Use / Discover That
I Wish to Share with
Other Teachers?

Prepared by: Checked by:

RICHARD L. CULATON MA. EVA MARASIGAN

Critic Teacher