Lesson Exemplar

Grade Level: 10 Learning Area: TLE Quarter: 3 Duration: 50 minutes

Learning Area/s Integrated: Mathematics and Science
Integration Approach Used: (Please tick.)
Multidisciplinary √ Interdisciplinary Transdisciplinary
* Theme-based
I. 21st Century Skills to be developed (Please tick.)
Communication Learning and Innovation √ Problem Solving
Critical Thinking √ Information Media and Technology √ Life and Career

II. Focused Learning Competency

TLE_HECK10SSS-IIIa-20 know ingredients in preparing Stocks
III. Focused GAD-based Principle to be Integrated
use gender-responsive language to reflect inclusion
IV. Intended Learning Outcomes
Knowledge describe ingredients used in preparing stocks

Skills identify ingredients for the preparation of stocks

Attitude display collaboration in working with others

Values show appreciation on the importance of being cooperative with others

V. Learning Content/s know ingredients in preparing Stocks

Concept Ingredients used for stocks

Themes Nutrition and Wellness

Learning Materials LM, CG, Cartolina, Pictures

differentiate safe and unsafe (danger) situations

DRRE Concepts

LM (244-245), Curriculum Guide http://1.bp.blogspot.com/-

3lQhBUSQkFU/TnihLsD8GbI/AAAAAAAAAIU/hw26OiyEPS4/s1600/
References DSC_4814.JPG,http://www.blisstree.com/2010/02/26/food/
cooking-essentialsmirepoix/,http://mouthyhousewives.com/
wendi/hey-cookingplanitspicegiveaway,http://
 www.amazon.com/b?node=16310281

VI. Learning Experiences (5 Es)

1. Engage Teacher present sample ingredients for stocks
(10 minutes)
( Vinegar, black pepper, salt, onions, carrots, leftover meat/bones,
celery)
Teacher asked the following question:
1.1 What have you observed with those ingredients?
Possible answer: they adds flavor to our foods
1.2 Which of the following belongs to seasonings?
Possible answer: black pepper, salt
1.3 Who among you have tried to make stocks at home?

2. Explore Group Activity

(10 minutes)
Each group will be given jumbled letters to form words.
(Inside the small envelope * Mirepoix, seasonings, left-overs, scraps)
After arranging the jumbled letters students will choose one
representative to present the word they formed. Students will
discuss the word they formed
Questions will be followed:
1. How do you feel during the activity?
Possible answer: I feel happy during the activity
2. Which do you think is the ingredients for mirepoix base on the
ingredients shown?
Possible answer: Carrots, Celery, onion
3. What is mirepoix?
Possible answer: Combination of carrots, celery and onion
usually used to add flavor to a stocks

4. Are scraps different from left-overs? Why do you say so?

Possible answer: Yes, because leftover are foods that are not
eaten while scraps are intended to left over.
5. Base on the activity given, what do you think is our topic for this
day?
Possible answer: ingredients for stocks
3. Explain The teacher will discuss the ingredients for stocks
(8 minutes)
 *bones
*Mirepoix ( as well as the basic formula for mirepoix * 2 parts onion, 1
part celery, 1 part carrot)
*acid products
*scraps and left-overs
*seasonings and spices
*bouquet garni
--Instead of vinegar you may also use lemon/ calamsi for more vitamins.
It contains vitamin C helps immune system to be stronger
( Individual work will follow)
Students will identify the following
1. This were mostly the flavour or the body of stocks are derived
Possible answers: bones
2. This helps to extract flavour from the bones
Possible answers: Acid products
3. A French term for the combination of chopped onions and
carrots
Possible answers: Mire poix
4. This can be used in stocks if they are clear.
Possible answers: Scraps and left-overs
5. Assortment of fresh herbs and spices
Possible answers: Bouquet garni
6. If there are 6 parts of onion and 3 parts of carrots, how many
parts are needed for celery?
Possible answers: 3 parts
7. You want to make a stock good for 12 people in which there is
10 parts of carrots and celery, how many parts of onion is
needed?
Possible answers: 5 parts
4. Elaborate
(5 minutes) By group
Each group will be given words/pictures to identify which it belongs
( Mire poix, acid products, Seasoning/ species)
*Teacher will provide pictures/words ad cartolina for posting

Mire poix Acid products Seasoning/ species

Onion Vinegar Salt

Celery Lemon Black pepper

 Carrots Calamansi Paprika

5. Evaluate By group ( image carrousel) with the given activity each group will
(15 minutes) choose 2 models to room around to show their answers from other
group. Each group will have a privilege to correct other work. After
rooming around each model will return to their groups
Checking of students work will be done.
Scores will base on the rubrics given
*rubrics

10 If there is no mistake in categorizing the items

9 If there is 1 or 3 mistakes in categorizing

8 If 4 or 5 mistakes are committed

7 If 6 and above mistakes is committed

VII. Learning Enablement *students will list down all the ingredients needed for stocks
(2 minutes)
* Students will fill in the given work sheet
______STOCKS________

Quantity Unit List and description Unit price Total

of materials price

*Teacher will provide the work sheet

Reflection (DepED Order No. 42, s. 2016)

A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for remediation
C. Did the remedial lessons work?
D. No. of learners who have caught up with the lesson
E. No. of learners who continue to require remediation
F. Which of my learning strategies worked well? Why did these work?
G. What difficulties did I encounter which my principal or supervisor can help me solve?