Semi-Detailed Lesson Plan

In
Cookery
 
Time: 10:30-11:30 AM
Subject: COOKERY
 
I.OBJECTIVES At the end of the lesson the students should be able to do the following;
Classify stocks
Identify the ingredients in preparing stock
Explain guidelines for preparing stock
 
 
II. SUBJECT MATTER
A.TOPIC: Prepare Stocks
Subtopics: 1. Classification of Stocks
     2. Ingredients in Preparing Stocks
     3. Guidelines for preparing stock
B.MATERIALS: Laptop, Projector
 
III. PROCEDURES
A. PRELIMINARY ACTIVITIES
1. OPENING PRAYER
2. PRE-TEST
3.  REVIEW OF THE PAST LESSON
  What is meat?
  What are the kinds of meat?
4. MOTIVATION
CHARADES
        Guessing the word by showing body gestures
a.       Cooking
b.      Chicken
c.       Bones
 
 
B.      LESSON PROPER
1.    Unlocking of difficulties
a.  Mirepoix
b. Herbs
c. Aromatics
d. Seasonings
e. Spices

2. Discussion of Preparing stocks, Classification of stocks and identifying the

ingredients used to prepare stocks.
3. Based on the previous activity, the class will now be divided into three groups.
Before doing the activity the teacher will demonstrate the proper way of preparing
stocks.
 The first group will work on White stock, the next group will work on Brown stock
and the last group will work on Vegetable stock.
After 5-7minutes of doing the activity one representative will go in front to present
their work.
The teacher will be having post test to see if the students have understand the
lesson.

C. GENERALIZATION
The teacher will asked some students to answer the following

1. What is stock?

2. What is the classification of stocks?

3. Give at least two mirepoix or ingredients that is added into the main ingredients
to make the stocks more flavorful.

D. ASSIGNMENT

The teacher will asked her students to at least search and list down five dishes that can be mixed
with stocks.