SEMI- DETAILED LESSON PLAN

IN
TECHNICAL-VOCATIONAL LIVELIHOOD
(COOKERY 11)
Demonstrator: CHRISTINE C. RULONA
Date:

I. OBJECTIVES
At the end of the lesson, the learners are expected to:
a. identify the basic sauces for meat, vegetables and fish
b. value the importance of learning the basic sauces for meat, vegetables and fish
c. demonstrate on how to make basic sauces for meat, vegetables and fish

II. SUBJECT MATTER

Topic: BASIC SAUCES (5 MOTHER SAUCES)
Reference: Learning Material Grade 10
Materials: Visual Aids, Kitchen Tools and Personal Protective Equipment,
Ingredients

III. PROCEDURE
A. AWARENESS
o Prayer
o Greetings
o Checking of attendance
o Recall of the past lesson
o Presents pictures of some meat, vegetable and fish dishes
Questions:
1. Upon seeing these dishes, what else could you incorporate when eating
these dishes?
2. What kind of sauces we commonly see/found in food chains/
restaurants?
B. ACTIVITY
o The teacher will introduce the basic sauces or the 5 Mother Sauces

1. Veloute sauce- Its chief ingredients are veal, chicken and fish broth, thickened with
blonde roux.
Base: WHITE STOCK
Common Uses: Roasted Chicken & Potatoes

2. White sauce - Its basic ingredient is milk which is thickened with flour enriched with
butter.
Base: MILK
Common Uses: CROQUE MADAME

3. Hollandaise – It is a rich emulsified sauce made from butter, egg yolks, lemon juice
and cayenne.
Emulsion – (as fat in milk) consists of liquid dispersed with or without an
emulsifier in another liquid that usually would not mix together.
Base: EGG YOLK & BUTTER
Common Uses: EGG BENEDICT

4. Brown sauce / Espagnole – It is a brown roux-based sauce made with margarine or

butter, flavor and brown stock.
Base: BROWN STOCK
Common Uses: FRIED CHICKEN, ROASTED LAMB

5. Tomato – It is made from stock (ham/pork) and tomato products seasoned with
spices and herbs.
Base: TOMATO
Common Uses: PASTA

o The teacher will demonstrate first the steps in making the basic sauces.

C. ANALYSIS
o The teacher will ask the following questions:
1. Why do we need to properly pair the sauce to a certain dish?
2. What is the importance in learning the basic sauces for meat,
vegetables and fish ?
3. Why do we need to use the exact and proper amount of ingredients?
D. ABSTRACTION
o The teacher will ask the following questions:
1. How does our topic/discussion be of help for you as Cookery students?

E. APPLICATION
o The learners will be grouped with 3 members. The learners are to execute
how to make basic sauces. Each group may choose one of the 5 basic
sauces
IV. EVALUATION
Criteria for the students output
CRITERIA DESCRIPTION RATING
Color combination is attractive and appealing.
15
Presentation With proper and catchy plating that is pleasing to the
points
costumer’s eyes.
Promptness The student who finished the work in the given amount of 10
time. points
Preparation and Completeness of lab outfit, ingredients and utensils. As well as 10
Cleanliness groomed and observe sanitary handling of food. points

General Correct consistency not mushy/ very thick/very thin

15
Appearance consistency
points

Palatability Taste is just right. Not too salty nor bland. 10

points
TOTAL 60
points

V. ASSIGNMENT
o Identify the different classifications of Poultry and Game. Write it on a one
whole sheet of paper.