Grade 12 School IFUGAO Grade Level Grade 12

TECHNICAL
VOCATIONAL
SCHOOL
Teacher Lunag, Kurt Ian L. Learning TLE 12 Cookery
Areas
Daily Lesson Teaching Dates February 26, Quarter 4th
Plan and Time 2025
(2-3PM)

I. OBJECTIVES
A. Content The learners demonstrate an understanding basic concepts and
Standards underlying theories in preparing stocks, sauces, and soups
B. Performance The learners prepares a variety of stocks, sauces, and soups used in
Standards different cultures
C. Learning By the end of the lesson, students should be able to:
Competencies/
Objectives a. Identify the guidelines for preparing stock and the different types
of spices and seasonings;
b. value the importance of proper stock preparation in enhancing
food quality;
c. apply the correct techniques in preparing poultry stock.

D. Learning Code TLE_HECK9- 12SSS-IIIa-20

II. TOPIC: PREPARE STOCKS FOR REQUIRED MENU ITEMS

CONTENT/TOPI SUB-TOPIC: GUIDELINES AND SPICES IN PREPARING STOCKS
C
III. LEARNING RESOURCES
A. References
1.Teacher’s Technical-Vocational-Livelihood-Home Economics
Guide pages Cookery Manual
2. Learner’s
Materials pages
3. Textbook Page 201-206
pages
4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other Learning Laptop, PowerPoint presentation, Internet, Learning Materials, Visual
Resources Aid
IV.PROCEDURE Teacher’s Activity Learners Activity
S
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A. Reviewing Good morning, class! Before we
Previous lesson start our lesson, let us begin
or presenting with a short prayer. Leads the prayer.
new lesson.

Motivation
How is everyone today? I hope We’re good, sir!
you’re all excited to learn
something new! Excited for today’s lesson.

That’s wonderful!

Today, we’re going to talk

about an essential component
of cooking stocks.

Can anyone tell me what a

stock is?
Sir, It’s a liquid made by
simmering bones.

That’s correct class, Stocks

serve as the foundation for
many dishes. Before we go
deeper, let’s do a quick activity
to activate our senses.

Motivation:

“Mystery Smell Box”

I have here several covered

containers, each holding a
different spice or seasoning
commonly used in making
stock.

Students raise their hands.

I will ask for volunteers to take (One by one, they smell the
turns smelling one and spices, bay leaf, peppercorns,
guessing what it is. garlic, cloves without looking
inside.)

Sir, This one smells familiar… I

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 think it’s bay leaf!

This has a strong aroma!

Maybe black pepper Sir?

Very good! These are some of

the essential spices used in
making stock.

Why do you think we add spices

and seasonings? To enhance the flavor, sir!
Some spices help remove the
bad smell from meat, like
ginger or bay leaf.
Class, Spices and seasonings
help balance flavors and
elevate a dish. Today, we will
learn how to use them properly
in making stock.

Before we proceed, let’s recall

what we discussed in our last
lesson. Who can name the
different types of stocks?

White stock, brown stock, fish

stock, and chicken stock.
Excellent! And what’s the main
difference between white and
brown stock?

White stock uses raw bones,

That’s correct! while brown stock uses roasted
bones.
Now, let’s move on to today’s
lesson: the proper guidelines
for preparing stock.

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B. Establishing a
purpose for the
lesson Imagine you’re working in a
restaurant, and a customer
orders a chicken soup.

However, when you taste the

stock, it’s bland, cloudy, and
oily. What do you think went
wrong?
Sir, Maybe they didn’t use the
right spices?

Maybe.... Or they boiled it too fast?

Sir, They might not have

skimmed the impurities.

Great observations! These are

common mistakes, and today,
we will learn how to avoid
them.

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C. Presenting Here are some key guidelines
examples/ for making stock.
instances of the
new lesson Guidelines for preparing
stock

1. Follow the correct

procedures for cooling and
storing stock and make sure
that any stock you use is
flavorful and wholesome.

2. Follow the cooking time for

stock

The following are approximate

cooking time for different
stocks; the time varies based
on numerous factors such as
ingredients quality, volume and
cooking temperature:

white beef stock - 8 to 10 hours

white and brown veal game

stock - 6 to 8 hours white
poultry and game bird stocks -
3 to 4 hours

fish stock - 45 minutes to 1

hour

vegetable stock - 45 minutes to

1 hour, depending on the
specific ingredients and the size
of vegetables cut

3. The stock ingredients are

boiled starting with cold water.
This promotes the extraction of
protein which may be sealed in
by hot water.

4. Stocks are simmered gently,

with small bubbles at the
bottom but not breaking at the

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 surface. If a stock is boiled, it
will be cloudy.

5. Salt is not usually added to a

stock, as this causes it to
become too salty, since most
stocks are preserved to make
soup and sauces.

6. Meat is added to the stock

before the vegetables and the Sir, Cold water?
"scum" that rises to the surface
is skimmed off before further
ingredients are added.

First, what should we always

start with? Skim the scum that forms on
top.
Yes! Cold water allows the
ingredients to release their
flavors slowly.

Now, what should we do while No, sir! It should only be

simmered.
the stock is cooking?

Right! If we don’t skim it, our

stock will become cloudy and
taste off. Lastly, should we boil
the stock rapidly?

Great answers! Now, let’s see

how this works in practice.

D. Discussing
new concepts
and practicing Teacher’s Demo
skills #1
(The teacher moves to the
demonstration table, where
a pot of cold water, chicken
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 bones, and aromatics are
prepared)

Watch closely as I prepare a

basic poultry stock. First, I’m Sir,so the flavors release
placing the bones in cold water. slowly.
Why am I not using hot water?

Correct! Now, I’m letting it

simmer notice the foam Skim it off to keep the stock
forming on top. What should I clear.
do with this?

Very good! Now, I’ll add

aromatics like onions, garlic, Sir, to enhance the flavor!
and peppercorns. Why do we
add these?

Excellent class.
E. Discussing the Now that we’ve learned the
new concepts guidelines for making stock, it’s
and practicing time to put them into action!
the new skills #2 We will be preparing a basic
poultry stock following the
correct procedures. Pay close
attention because you’ll be
doing this in small groups
afterward.

Step 1: Preparing the

Ingredients
Yes, sir! To remove excess
First, let’s prepare our blood and impurities.
ingredients. I have chicken
bones here should I wash
them?
Cold water, sir.
That’s right! Now, I’m placing
them in a pot. What type of
water should I use?

Good! Cold water allows the

proteins to release slowly,
making a clearer stock.

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 Step 2: Simmering the The scum that rises to the top,
Stock Properly sir.

Now, I’ll bring the water to a

gentle simmer. What should I
watch out for? Skim it off using a ladle to keep
the stock clear.
Correct! What should I do with
it?

Step 3: Adding Aromatics

and Spices
Vegetables, sir
Now that the scum is removed,
let’s add our aromatics. What
should I add first vegetables or
spices? Sir, To enhance the flavor of
the stock.

Right! I’m adding onions,

carrots, and celery. Why do we They add flavor, but they
add these? shouldn’t overpower the stock

Yes class.

Now, I’ll add some bay leaves,

black peppercorns, and thyme.
What’s the role of these spices? No, sir! Just a gentle simmer.

Step 4: Maintaining the

Simmer and Avoiding
Boiling It becomes cloudy, and the
flavors won’t develop properly.
Now, I need to maintain the
right temperature. Should I let
the stock boil?

Exactly! If we boil it, what

happens? Use a fine sieve to remove solid
particles

Sir, cool it quickly, then store it

Step 5: Straining and
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 Storing the Stock in the fridge or freezer.

After simmering for three

hours, the stock is ready. How
should I strain it?

Yes! And how do we store it

properly?
F. Developing Now, let’s test your knowledge.
Mastery I’ll describe a mistake, and you
tell me what went wrong.

1. I boiled my stock rapidly for

an hour.

(Answer: It became cloudy!)

2. I didn’t remove the scum on

top.

(Answer: The stock will be dirty

and taste bad!)

3. I used too much spice.

(Answer: The stock will have an

overpowering flavor!)

G. Finding Now that we’ve learned how to

Practical make a good stock, let’s
applications of discuss how this skill is useful in
concepts and our daily lives.
skills in daily
living

Class, what are your thoughts? Sir, If I know how to make

stock, I won’t need to use
artificial broth cubes anymore.

It’s useful when cooking soups,

stews, and sauces at home.

Yes, Stock is the foundation of

many dishes. Even professional

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 chefs rely on it.

That’s a great! Homemade

stock is healthier and has no
artificial preservatives.

As you can see, mastering this

technique is not just for school,
it’s a life skill that will benefit
you in many ways, whether at
home or in a professional
kitchen.
H. Making let’s summarize what we’ve
generalizations learned today. I want you to
and abstractions complete this statement: ‘To
about the lesson make a good stock, We must…
…always start with cold water
to extract flavors properly.

…simmer gently and never boil

to keep it clear.

…skim off the scum to remove

impurities.

…follow the correct cooking

time for different types of
stock.

…avoid adding salt so it

doesn’t become too salty when
reduced.

Well done! These key points …cool and store it properly to

summarize the essential prevent spoilage.
guidelines for making stock. If
you follow these steps, you’ll
always have a great foundation
for your soups, sauces, and
stews.

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 I. Evaluating Now, let’s see how well you
learning understood today’s lesson. I’ve
prepared a short assessment.
Answer the following questions
on your quiz notebook.

Written Assessment: (10

points total)

1. Why should stock be started

with cold water?

(2 points)

2. What is the difference

between simmering and boiling
in stock preparation?

(2 points)

3. Why is it important to skim

off the scum?

(2 points)

4. What happens if salt is added

too early in stock preparation?

(2 points)

5. List two proper ways to store

stock safely.

(2 points)
J. Additional
activities for
application or For those who need more
remediation practice, I encourage you to
make stock at home. Try using
different types of bones
chicken, beef, or even fish and
observe how their flavors differ.
If you had difficulty in today’s
practical activity, this will help

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 you improve your skills.

For those who already feel

confident, I challenge you to go
one step further. Use the stock
you made today to create a
simple soup or sauce at home
and document your process
with photos or a short video.
This will help you see how stock
enhances a dish.
V. ASSIGNMENT

For your assignment, I want you

to research different types
of stocks used in
international cuisine.
Choose one type of stock
that is commonly used in
another country, and write
a short reflection on how it
is prepared and how it
differs from the stock we
made today. Bring your
notes to class for
discussion.
VI.REMARKS

VII.REFLECTION

a. No. of learners who earned 80% in the evaluation

b. No. of learners who require additional activities for
remediation
c. Didi the remedial lessons work?
No. of learners who have caught up the lesson
d. No. of learners who continue to require remediation
e. Which of my teaching strategies work well?
Why did this work well?
f. Which difficulties which I encounter which my
principal r supervisor can be of help?
g. What innovation or localized materials which I use or
discover which I wish to share with other teachers?

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Prepared by: Noted by: Checked by:

KURT IAN L. LUNAG SHARMELYN A. BAYUCCA LOIDA W. BERNARDEZ

Practice Teacher Cooperating Teacher Master Teacher
1

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