10 Technology and

Livelihood Education
Quarter 3 Module 1
Prepare Stocks Required for Menu Items
TLE_HECK10SSS-IIIa-20
Technology and Livelihood Education – Grade 10
Alternative Delivery Mode
Quarter 3 Module 1- Prepare Stocks Required for Menu Items
First Edition 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners.
The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education – Region III

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Author: Maria Liza G. Naguiat
Language Reviewer: Petronila T. Dela Torre
Content Editor: Lane V. Despabiladeras
Illustrator:Jean Marie B. Fidelino
Layout Artist: Carmina E. De Guzman

Management Team:
Gregorio C. Quinto, Jr., Ed.D.
Chief, Curriculum Implementation Division

Rainelda M. Blanco, Ph.D.

Education Program Supervisor - LRMDS

Agnes R. Bernardo, Ph.D.

EPS-Division ADM Coordinator

Joel I. Vasallo, PhD

EPS – EPP/TLE/TVE/TVL

Glenda S. Constantino
Project Development Officer II

Joannarie C. Garcia
Librarian II

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS)
Capitol Compound, Guinhawa St., City of Malolos, Bulacan
Email address: lrmdsbulacan@deped.gov.ph
 10

Technology and
Livelihood Education
Quarter 3 Module 1
Prepare Stocks Required for Menu
Items
TLE_HECK10SSS-IIIa-20
 Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Prepare Stocks Required for Menu Items.
This module was collaboratively designed, developed and reviewed by educators from public
institutions to assist you, the teacher or facilitator, in helping the learners meet the standards
set by the K to 12 Curriculum while overcoming their personal, social, and economic
constraints in schooling.
This learning resource hopes to engage the learners into guided and independent learning
activities at their own pace and time. Furthermore, this also aims to help learners acquire the
needed 21st century skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:

As a facilitator, you are expected to orient the learners on how to use this module. You also
need to keep track of the learners’ progress while allowing them to manage their own learning.
Furthermore, you are expected to encourage and assist the learners as they do the tasks
included in the module.

For the learner:

Welcome to the Technology and Livelihood Education 10 Project CAP-LRE Alternative
Delivery Mode (ADM) Module on Prepare Stocks Required for Menu Items.
This module was designed to provide you with fun and meaningful opportunities for guided and
independent learning at your own pace and time. You will be enabled to process the contents
of the learning resource while being an active learner.
This module has the following parts and corresponding icons:

1
At the end of this module you will also find:
References This is a list of all sources used in developing this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.We hope that through
this material, you will experience meaningful learning and gain deep understanding of the
relevant competencies. You can do it!

2
 What I Need to Know

This module provides discussion and series of activities that will you give
you a deep understanding about preparing stocks required for menu items.

At the end of this module you are expected to:

1. cite the different ingredients in stocks;

2. determine the contribution of each ingredients to stocks; and
3. make brown and white stocks.

What I Know
Hello! I hope that you are energized today. Make yourself physically and
mentally ready for our new lesson. But before that, let us check your prior knowledge
about our new lesson. Feel free to answer the following questions.

Directions: Read and understand the questions below. Choose the letter of the correct
answer and write it in your answer sheet.

____1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and
vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
a. glaze c. stock
b. sauce d. water
____2. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock c. prawn stock
b. ham stock d. white stock
____3. What kind of stock uses fish as its main ingredient?
a. brown stock c. glace viand
b. fish stock d. ham stock
____4. What stock uses chicken bone as its main ingredient?
a. chicken stock c. ham stock
b. fish stock d. prawn stock
____5. Among the different types of stock, which one is the easiest to prepare?
a. brown stock c. vegetable stock
b. fish stock d. white stock

3
____6. What stock is made by boiling prawn shell?
a. fish stock c. prawn stock
b. ham stock d. vegetable stock
____7. As a rule, which should not be added to the stock because it causes saltiness?
a. MSG c. spices
b. salt d. sugar
____8. Mrs. Sante will be having visitors for dinner. If she will prepare
stock for their dinner, which of the following flavoring agents will
she use to give aroma to the stock?
a. aromatic flavoring c. ginger
b. garlic d. smoke
____9. What makes the stock tasty and appetizing?
a. appearance c. ingredients
b. color d. smell
____10. It is a French term for the combination of coarsely chopped onions,
carrots and celery used to flavor stocks.
a. brown stock c. mirepoix
b. fish stock d. white stock
____11. The following are the approximate cooking time for fish stock.
a. 3-4hours c. 6-8hours
b. 45minutes-1hour d. 8-10hours
____12. The vegetable stock approximate cooking time depends on the
specific ingredients and the size of vegetable cut is .
a. 3-4hours c. 6-8hours
b. 45minutes-1hour d. 8-10hours
____13. This is used to flavor white stocks and soups, tomato paste, or puree
is often included for brown stock, gravy, stew or soup.
a. acid products c. seasoning and spices
b. mirepoix d. scraps and left-over
____14. The following are the different kinds of spices and seasoning in preparing
stocks except _______.
a. bay Leaf c. cajun Seasoning
b. bouquet garnish d. curry powder
____15. The kinds of used to determine the kind of stock, except
vegetable stock.
a. acid products c. brown stock
b. bones d. mirepoix

Are you done answering? Are the statements above are familiar to you? Well,
if you answered no this module will help you understand more about this lesson. So,
keep moving with the activities. Enjoy learning!

4
 What’s In
Welcome to Cookery 10. Before we proceed, let us try to recall the previous
lesson. Can you apply what you have learned in the previous module?

DIRECTIONS: Match Column A with Column B. Write the letter of your

answer in your answer sheet.

A B

___1. Remove viscera first a. fresh fish

before storing

___ 2.Stored for 1-2 days b. frozen fish

___3. Packed in moist c. lobster and shrimp

seaweed

___4. Wrapped to prevent d. shellfish

freezer burns

___5. Kept in cold, wet e. all of the above

cartons

Good job! The result of your activity showed how to really master the previous lesson.
Now, be ready for the new challenges that this module will give you. Good luck!

5
 What’s New

To give you a glimpse of the new lesson, answer this activity.

Directions: Find the tools and ingredients used in making stocks. Write your
answer in your answer sheet.

S L O T T E D S P O O N O T H U C
L I V E A N I N G A N U R T U R O
A T E M E A L S O G E N G E T A O
A C N E D R Y I N P O R K Y O L K
A L I G N M E N T O N Y I N G O I
C H I C K E N B O N E S E E D S N
P R O D C T I O S E A S O N D I G
E V A L U A T E A D E L O I S E P
F I S H B O N E S N O T H I N G O
O V E R A O O K O Y A C A R R O T
R O A D B A L B U R R U P A N T S
R O O F C E L E R Y A R N I N G T
D E E N I A L T R E O N E S O N G
O E R I E G I N A T I N G L A N D
B A S V E V E T A B L E P O R E E

What is It

Principles of Preparing Stocks

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.
- a clear, thin liquid flavored by soluble substances extracted from
meat, poultry, and fish, and their bones.

6
Classification of Stocks

1. Chicken stocks- made from the chicken bones.

2. White stock- made from beef or veal bones.

3. Brown stock- made from beef or veal bones that

have been browned in an oven.

4. Fish stock- made from fish bones and

trimmings left over after
filleting.

Ingredients in Preparing Stocks

Preparing Stocks
1. Bones- most of the flavor and body of stocks
are derived from the bones of beef, veal,
chicken, fish and pork. The kind of
bones used to determine the kind of
stock, except vegetable stock.

2. Mirepoix- is the French term for the

combination of Coarsely chopped
onion, carrot, and celery used to
flavor stocks.
Basic Formula for Mirepoix- used to flavor white
stocks and soup, tomato puree or paste is often
included for brown stock, gravy, stew, or soup.
• 2 parts onion
• 1 part celery
• 1 part carrot
3. Acid products- acid helps dissolve connective
tissues, and extract flavor and body from bone.

7
 4. Scraps and Left-over- scraps maybe used in
stocks if they are clear, wholesome, and appropriate
to the stock being made.

5. Seasoning and spices- add flavor to the stock.

6. Bouquet Garni- assortment of fresh herbs and

aromatic ingredients tied in a bundle with string
so it can be removed easily from the stock.

Guidelines for preparing stocks

1. Follow the correct procedures for cooling and storing stocks.

* Place the hot stock pot in a sink full of cold water and ice cubes until it is
lukewarm, but it is not exceeding one hour.
* After leaving it uncovered for the first half hour and stirring occasionally to
cool, it should be covered with an upside-down plate to prevent evaporation which
would cause the stock to become too concentrated.
* When cool, refrigerate the stock in covered containers.
* Stock will keep two to three days if properly refrigerated. Stock can also be
frozen and will last for several months.
2. Follow the cooking time for stock:
* white beef stock- 8 to 10 hours
* white and browned veal stock– 6 to 8 hours
* white poultry and game bird stock- 3 to 4 hours
* fish stock- 45 minutes to 1 hour
* vegetable stock- 45 minutes to 1 hour depending on the size of vegetable 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 simmer gently, with small bubbles at the bottom but not
breaking all the surface.
5. Salt is not usually added to the stocks, as this causes it to become too salty.
6. Meat is added to the stock before the vegetables and the “scum” that rises
to the surface is skimmed off before further ingredients are added.

Here are the tools and equipment, ingredients, and procedures of making white and
brown stocks:

8
 A. Basic White Stock
Tools and Equipment:
• stove
• stock pot
• chopping board
• knife
• skimmer/strainer
• ladle
• container
Ingredients:
• 4-5 kg bones; chicken, veal or beef
• 1 liter water, cold
Mirepoix
• 450 g onion
• 16 tbsp carrot, chopped
• 16 tbsp celery, chopped
Bouquet Garni
• 1 pc dried bay leaf
• ¼ tsp dried thyme
• ¼ tsp peppercorns
• 6-8 stems parsley
• 2 whole cloves

Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water to remove impurities that cloud the stock.
3. Place the bones in the stockpot and cover with cold water to speed extraction.
4. Bring water to a boil and then, reduce to simmer. Skim the scum that comes
from the surface for a clear stock. Do not let the stock boil because it makes the
stock cloudy.
5. Keep the water level above the bones because bones cooked while exposed
to air will turn dark and darken the stock. Also, bones will not release flavor into the
water.
6. Add the mirepoix.
7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:
✓ Setting the pot in a sink and allow cold water to flow under the
pot and around it.
✓ Stirring the pot occasionally so all the stock cools evenly.
10. When cooled, refrigerate the stock properly in covered containers for 2-3
days. If properly frozen, it will last for several months.

9
 B. Basic Brown Stock
Tools and Equipment:
• stove
• stock pot
• chopping board
• knife
• skimmer/strainer
• ladle
• container
Ingredients:
• 4 ½ kg bones; chicken, veal or beef
• 10-12 qtr. water, cold

Mirepoix
• 450 g onion, chopped
• 16 tbsp carrot, chopped
• 16 tbsp celery, chopped
• 450 g tomato puree
Bouquet Garni
• 1 pc dried bay leaf
• ¼ tsp dried thyme
• ¼ tsp peppercorn
• 6-8 stems parsley
• 2 whole cloves

Procedure:
1. Cut the bones into pieces, 3-4 inches long. Use veal or beef bones.
2. Do not wash or blanch the bones. The moisture would hinder browning.
3. Place the bones in a roasting pan in one layer, and brown in a hot oven at 375°F
(190°C. or higher. The bones must be well browned to color the stock sufficiently.
Bones may be oiled lightly before browning.
4. When the bones are well browned, remove from pan and place in a stockpot. Cover
with cold water and bring to simmer.
5. Drain and reserve the fat from the roasting pan. Deglaze the pan by adding water
and stirring overheat until all the brown drippings are dissolved or loosened. Add to
stockpot.
6. While the stock is getting started, place the mirepoix in the roasting pan with some
of the reserved fat and brown the vegetable well in the oven.
7. When the water in the stockpot comes to a simmer, skim the scum at the surface.
8. Add the browned vegetable and tomato puree to the stockpot.
9. Put the bouquet garni by tying it to the handle of the pot for easy removal.
10. Continue to simmer for recommended length of time, 6-8 hours.
11. Strain through several layers of cheesecloth.
12. Cool the stock and refrigerate properly in a covered container to keep for 2-3 days.
If properly frozen, it will last for several months.

10
 After completing the lesson about Preparing Stock Required for Menu Items, let’s
check the level of your understanding by answering series of activities and
assessments.

What’s More

Independent Activity 1

Directions: Write True if the statement is correct and False if not on the
space provided. Write your answers on your answer sheet.

1. Chicken stock are made from veal bones.

2. White stock is made from beef or veal bones that have been
browned in an oven.
3. Fish stock are made from fish bones and trimmings left
over after filleting.
4. Brown stock are made from beef and veal bones.
5. Stocks are among the basic preparations found in
professional kitchens.

Independent Assessment 1

Directions: List 5 ingredients in preparing stocks. Write your answers in

your answer sheet.

1.
2.
3.
4.
5.

11
Independent Activity 2

Directions: Identify the given description of Ingredients. Choose your

answer from the list of ingredients inside the box. Write your
answers on your answer sheet.

bones mirepoix acid products

scraps and leftover seasoning and spices bouquet garnish

_______________1. It is the French term for the combination of coarsely chopped

onions, carrots, and celery used to flavor stocks.
_______________2. Most of the flavor and body of stocks are derived from this
like of a beef, veal, chicken, fish, and pork.
_______________3. It helps dissolve connective tissues, and extract flavor and
body from bones.
_______________4. It is an assortment of fresh herbs and aromatic ingredients tied
in a bundle with string so it can be removed easily from the
stock.
_______________5. This scraps maybe used in stocks if they are clear,
wholesome, and appropriate to the stock being made.

Independent Assessment 2

Directions: Classify the following ingredients as spices and seasoning.

Write your answers in your answer sheet.

1. Bay Leaf
2. Curry Powder
3. Cinnamon
4. Salt
5. Pepper

12
Independent Activity 3

Directions: Group the following ingredients and place it inside the appropriate
POT. Choose the word from the box below. Write your answers in your answer
sheet.

BROWN STOCK WHITE STOCK

chicken veal or beef roasted beef carrot

onion celery bay leaf thyme

Independent Assessment 3

Directions: Give the characteristics of the stocks. Write your answers on

your answer sheet.

Classification of Stocks Characteristics

1. White stock

2. Brown stock

3. Chicken stock

13
 What I Have Learned
Directions: Answer the following questions, maximum of two (2) sentences.
Write your answers on your answer sheet.

1. What is stock in cookery?

2. What are the tools and equipment needed in making stock?

3. What are the different classification of stock?

What I Can Do
You are an awesome because you’ve come this far. In this stage, you will apply
what you’ve learned about the lesson.

Directions: Are you willing to share the knowledge you learned in

making stocks? Why and how? Tell us by writing a comic strip or making
a video clip send it to link provided by your teacher.

14
 Performance Task

Let’s Cook Together (COLLABORATION)

Directions: You are tasked to prepare White Stock. Let your parent evaluate it
according to the given rubric. Take a photo of your dish and the accomplished rubric
by your parent/guardian.
Before you start the laboratory. Please be reminded of the following
icons. Each icon represents the task you’re going to do. So, whenever you
see the icon… you know what to do!

You will wash your hands, wear your

Personal Protective Equipment (PPE)
and remove all the jewelries.

You will gather all the peels of vegetables you

used, crush them into fine powder and spread
them around the soil, it will create a natural
nutrient-rich mulch.

You will take a video and pictures of you and

your parent/guardian while doing the laboratory.
Picture of your final output will be graded
according to its rubric.

At the end of laboratory, you are tasked to

wash all the dishes and pots, clean the table
and sanitize it. Don’t forget to wash the rags
that you used.

15
 RUBRIC

CRITERIA 3 2 1 TOTAL

WORKMANSHIP White stock is White stock is White stock

prepared with prepared with is prepared
attention to attention to with
detail and detail and minimal
maximized maximized attention to
the use of the use of detail and
ingredients ingredients did not
excellently. adequately. maximize
the use of
ingredients.
APPEARANCE White stock White stock White stock
is prepared is prepared is prepared
excellently. adequately. poorly.

TIME Was able to Was able to Was able to

MANAGEMENT execute food execute food execute
preparation preparation food
from from preparation
preparation preparation from
to clean up to clean up preparation
on time on time to clean up
excellently adequately on time
poorly.

Legend:

RANGE DESCRIPTION GRADE

9 Excellent 95

7-8 Very Satisfactory 90

5-6 Satisfactory 85

3-4 Fair 80

1-2 Needs 75
Improvement

16
 Assessment

You are a smart student for reaching this stage. Now, let us test your learning for
the whole module. Answer this post assessment.

MULTIPLE CHOICE
Directions: Read each statement and choose the BEST answer. Write the letter of your
choice in the answer sheet.

____1. What stock is made by boiling prawn shell?

a. fish stock c. prawn stock
b. ham stock d. vegetable stock
____2. As a rule, which should not be added to the stock because it causes saltiness?
a. MSG c. spices
b. salt d. sugar
____3. Mrs. Sante will be having visitors for dinner. If she will prepare
stock for their dinner, which of the following flavoring agents will
she use to give aroma to the stock?
a. aromatic flavoring c. ginger
b. garlic d. smoke
____4. What makes the stock tasty and appetizing?
a. appearance c. ingredients
b. color d. smell
____5. It is a French term for the combination of coarsely chopped onions,
carrots and celery used to flavor stocks.
a. brown stock c. mirepoix
b. fish stock d. white stock
____6. Which of the following are the approximate cooking time for fish stock?
a. 3-4hours c. 6-8hours
b. 45minutes-1hour d. 8-10hours
____7. The vegetable stock approximate cooking time depends on the
specific ingredients and the size of vegetable cut is .
a. 3-4hours c. 6-8hours
b. 45minutes-1hour d. 8-10hours
____8. This is used to flavor white stocks and soups, tomato paste, or puree is
often included for brown stock, gravy, stew, or soup.
a. acid products
b. mirepoix
c. seasoning and spices
d. scraps and left-over
____9. These are different kinds of spices and seasoning in preparing stocks except
_________.
a. bay Leaf c. cajun seasoning
b. bouquet garnish d. curry powder

17
____10. The kinds of used to determine the kind of stock, except
vegetable stock.
a. acid products
b. bones
c. brown stock
d. mirepoix
____11. As a chef of a fine dining restaurant, Genie simmers meat, fish, and
vegetables. Which of the following liquids is a by-product after the
different food stuffs have been simmered?
a.glaze
b.sauce
c. stock
d. water
____12. Which of the following stocks uses veal bone as its main ingredient?
a.brown stock
b. ham stock
c. prawn stock
d. white stock
____13. What kind of stock uses fish as its main ingredient?
a.brown stock
b.fish stock
c. glace viand
d. ham stock
____14. What stock uses chicken bone as its main ingredient?
a. chicken stock
b. fish stock
c. ham stock
d. prawn stock
____15. Among the different types of stock, which one is the easiest to prepare?
a. brown stock
b. fish stock
c. vegetable stock
d. white stock

18
 Additional Activity

MAtchy-mATchy!

I. Directions: Match column A to Column B. Write the letter of your

answer on your answer sheet.

A B

1. Brown stocks a. made from beef or veal bones and chicken

bones
2. Stocks
b. made from fish bones and trimmings leftover
3. White stock after filleting

4.Chicken stocks c. made from the chicken bones

5. Fish stocks d. the foundation of cooking

e. made from beef or veal that have been

browned in an oven

19
 20
What’s New
S L O T T E D S P O O N O T H U C
L I V E A N I N G A N U R T U R O
A T E M E A L S O G E N G E T A O
A C N E D R Y I N P O R K Y O L K
A L I G N M E N T O N Y I N G O I
C H I C K E N B O N E S E E D S N
P R O D C T I O S E A S O N D I G
E V A L U A T E A D E L O I S E P
F I S H B O N E S N O T H I N G O
O V E R A O O K O Y A C A R R O T
R O A D B A L B U R R U P A N T S
R O O F C E L E R Y A R N I N G T
D E E N I A L T R E O N E S O N G
O E R I E G I N A T I N G L A N D
B A S V E V E T A B L E P O R E E
What I Know What’s In
1. c 6. c 11. b 1. a
2. a 7. b 12. b 2. e
3. b 8. a 13.b 3.c
4. a 9. c 14. b 4. b
5. c 10. c 15. b 5. d
Answer Key
 21
What I have Learned
1. Stock is the foundation of cooking
2. stove, stock pot, chopping board,
knife, skimmer/strainer, ladle,
container.
3. The different classification are:
chicken stock, white stock, brown
stock and fish stock
What’s New
Independent Independent Independent
Assessment 1 Assessment 2 Assessment 3
Additional Activity
Carrot, celery 1. spices 1. white stock- made
1. e from beef or veal
Beef/veal bones 2. spices bones
2. d
Chicken bones 3. spices 2.brown stock-made
3. a from beef or veal that
Fish bones 4. seasoning have been browned
4. c in an oven
Onion, parsley seasoning
5. b 3. chicken stock-
made from chicken
bones
Independent Activity 3 What’s New Assessment
Brown stock- roasted Independent Activity 1 Independent Activity 2 1. c 6. b 11. c
veal or beef, celery, bay
leaf, carrot, thyme, 1. False 1. mirepoix 2. b 7. b 12. a
onion
2. False 2. bones 3. a 8. b 13.b
White stock- celery, bay 3. True 3. acid product 4. c 9. b 14. a
leaf, carrot, thyme,
onion, chicken, beef or 4. False 4. bouquet garni 5. c 10. b 15. c
veal
5. True 5. scraps and leftover
 References

Kong, A. S. and Domo, A. P. Technical Vocational Livelihood Education-

Cookery Module 2 Manual. First Edition, 2016 pp 198-207

Tadle, J.D. )2002). Technology and Home Economics, Culinary Arts Fourth
Year. Manila: Phoenix Publishing House, Inc. pp. 90-103

LM Cookery 10 pp 287-294
Merriam Webster Dictionary
simple.m.wikipedia.org
theculinarycook.com
theculinarypro.com
Wikipedia
vocabulary.com
theculinarypro.com
thespruceeats.com
Cambridge.Dictionary
Brainly.com

Images References:
❖ thehealthyfish.com
❖ pressureluckcooking.com
❖ food.ndtv.com
❖ coolseptember.blogspot.com
❖ yummy.ph
❖ ajar.id.com
❖ mythicalmeadow.co
❖ canva app
❖ madhaviraispeaks.wordpress.com
❖ pepperscale.com
❖ daysoftheyear.com
❖ Dartmouth.edu
❖ mashed.com
❖ yourdictionary.com
❖ volteface.me
❖ dalefarm.uk
❖ youtube.com
❖ chrislovesjulia.com

22
For inquiries or feedback, please write or call:

Department of Education, Schools Division of Bulacan

Curriculum Implementation Division

Learning Resource Management and Development System (LRMDS)

Capitol Compound, Guinhawa St., City of Malolos, Bulacan