Learning Area Techonology and Livelihood Education

Learning Delivery Modality Face to Face Modality

School Pagbilao National High School Grade Level 10

Daily Detailed Teacher Learning
Zhra Mae M. Ramos TLE
Lesson Area
Exemplar Teaching Dates March 06, 2024 Quarter 3
Teaching Time 7:30 - 8:30 Abueva
8:30- 9:30 Luna
11:00- 12:00 Santos No. of Day/s 1
1:00-2:00 Amorsolo
2:00-3:00 Tolentino

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding concepts and principles in
storing and reheating stocks, sauces, and soups.
B. Performance The learners independently demonstrates competencies in storing and
Standards reheating stocks, sauces, and soups.
C. Most Essential
Learning At the end of lesson you are expected to do the following:
Competencies(if 1.1 maintain optimum quality and freshness of stocks, sauces, and
available, write the soups
indicated MELC) 1.2 reconstitute stocks, sauces, and soups

D. Enabling
Competencies (if
N/A
available, write the
indicated MELC)
II. CONTENT
Store and Reconstitute Stocks, Sauces and Soups
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
Teacher’s Guide Cookery G10 pp. 33-44
pages
2. Learner’s Materials
Learner’s Materials pp.284-285
pages
3. Textbook pages
4. Additional Materials
from
Learning Resource (LR)
Portal
B. Other Learning Cookery Module (Grade 10)
Resources
IV. PROCEDURES
A. INTRODUCTION TEACHER ACTIVITY LEARNERS ACTIVITY
Preliminaries

Let us pray first… (One student will lead the prayer)

Good Morning Class! Good Morning Ma’am Ramos!

Before you take your seat, please (Students pick up the pieces of
pick up the pieces of paper under paper)
your chair.

You may take your seat!

 (Checking of attendance) (Students raise their hand and
Say present when I call your say present as the teacher calls
name in their name)

Very good! No one is absent

today.

Recall (5 minutes)

Last meeting, we discussed Yes, ma’am.

about, common problem of
sauces.

Class, can you give me 1 example Ma’am, poor texture is one of the
of common problem of sauces? problem in making sauces.

Okay, that is correct answer!

In your own opion, what is your Ma’am we need to follow the

advice to prevent a problem in recipe procedure how to make
making sauces? sauces. In that way we can make
a good sauces.

Very good!

Anymore question regarding to

common problem in sauces?

Now, before we proceed to our

next lesson, let us have a game None, ma’am

Activity

Let’s play
“ GUESSTURES”
First, we are going to split into
two groups, each group will have
one representative to guesses
while teammates give clues
through gestures. Guess the
word on a card within a time
limit. How to get points? Earn
points for correct guesses. The
group with the most correct
answer will got the higher points
and win.

Are you ready? Yes, ma’am

 REFRIGERATOR  REFRIGERATOR

 GLASS CONTAINER  GLASS CONTAINER

 STORING  HOT STOCK

 STOCK POT OR  STOCK POT OR

KASEROLA KASEROLA
 Class, do you have any idea Yes ma’am, it’s all about storings
about the words in the game? of sauces, stock and soup.

Very good!
It is all about store and
Reconstitute Stocks, Sauces and
Soups

B.DEVELOPMENT Class, do you have any idea what

is the right way of storing sauce,
stock and soup?
is by placing the containers in an
Okay very good!
Cooling is one of the way how to
store a sauce, stock, and soup.
Yes ma’am one of the example of
storing is cooling, this is
essentials to prevent bacterial
growth. The best way to do this
ice bath or dividing them into
smaller portions for faster
cooling.

Now, I’am going to share with

you about.

Store and Reconstitute Stocks,

Sauces and Soups

Storage of Stocks and Soups

 Stock is a clear, flavored

liquid that freezes well.

 Chilled stock can be

frozen in 1 gallon amounts
to be used for sauces.

 The stock should never be

put in the refrigerator
while it is hot.

Why freshly cooked stock, Ma’am placing hot food directly

soup or sauces can’t be into the refrigerator can raise the
put in the refrigerator? overall temperature inside the
refrigerator. Temperature can
also lead to condensation within
the container, promoting
bacterial growth and potentially
causing the food to spoil faster.
Correct
 A good way to cool the
stock is to place the hot
stock pot in a sink full of
cold water and ice cubes
until it is lukewarm but it
should not exceed one
hour.

Class,are you familiar in stock Ma’am, a stockpot is a large,

pot? deep pot that is usually used
for making stock and cooking
 healthy meals.
Very good answer!
 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.

 Refrigerated stock cools

better in shallow pans. If
covered, stock lasts up to
five days but it is best if
used in two days.

Storage of Starch and Sauces

 The sauce itself should

not be frozen. Sauces do
not freeze well and should
be made in amounts
needed on the day of
production.

Class, why sauces should Ma’am, Freezing and thawing

not be frozen?
 Sauces and starches
should be kept in airtight
container and stored in a
cool dry place away from
the moisture, oxygen,
lights, and pests.
Class, why sauces and starches
should be kept in airtight
container?
can sometimes affect the texture
of sauces. Ingredients like dairy
or eggs may separate or become
grainy upon thawing. To mitigate
this, it's essential to choose
sauces that freeze well and to
use proper thawing techniques.
Ma’am, because airtight
containers help prevent the entry
of moisture, oxygen, and pests,
which can spoil the food.

 Food made with starches

contains egg, milk, cream
of other dairy products all
of which make them prone
to bacterial contamination
and to food-borne
illnesses.

 Thickened sauce should

also be prepared, served,
and stored with caution.

 These products should be

stored in the refrigerator
and never left to stay for
long at room temperature.
 Why sauces are need to stored Ma’am because hot weather
immediately specially when hot provides ideal conditions for
weather? bacterial growth. Sauces,
especially those containing
ingredients like dairy or eggs, are
particularly susceptible to
bacterial contamination when left
at room temperature for
extended periods.
Very good answer!

Storing Equipment
Ma’am, plastic container po is
Class, can you give me an one of the example usually in
example of storing equipment? storing sauce or soup.

Okay very good! glass container

is also example of storing
equipment

1. Glass/Plastic Container

2. Stock pot

3. Refrigerator

Ways to Reconstitute Stocks

1. Skim the surface and

strain off the stock
through a china cup lined
with several layers of
cheesecloth.

2. Cool the stock as quickly

as possible as follows:

 Set the pot in a sink

with blocks, rack or some
other object under it. This
is called venting. This
allows cold water to flow
under the pot or around
 it.

 Run cold water into the

sink, but not higher than
the level of the stock.

 Stir the pot occasionally

so the stocks cool evenly
Cooling stock quickly and
properly is important.
Improperly cooled stock
may spoil in 6 to 8 hrs. 3.

3. When cool, refrigerate the

stock in covered
containers. Stock will keep
2 to 3 days if properly
refrigerated. Stock can
also be frozen and will last
for several months.

Ways to Reconstitute Stocks,

Sauce and Soup

1.by adding water

2.By using other liquid like

evaporating milk, coconut milk,
and fruit juices
None, ma’am
Class do you have any questions
or clarifications regarding to our
topic?

Okay let’s proceed to our group

activity…

C. ENGAGEMENT GROUPINGS (15 Minutes)

“FACT or BLUFF”
In this group activity, you will be
divided into 2 groups. Form a
letter F "FACT" if you believe the
statement is correct, and form a
B "BLUFF" if you believe the
statement is incorrect.

1. Soup is a clear, flavored Ma’am BLUFF

liquid that freezes well.

2. The stock should never be Ma’am FACT

put in the refrigerator
while it is hot.

3. Sauces do not freeze well Ma’am FACT

and should be made in
amounts needed on the
day of production.

4. Chiller is one of the Ma’am BLUFF

 example of storing
equipment.

5. Stock will keep 5 to 8 days Ma’am BLUFF

if properly refrigerated.

6. Run cold water into the

sink is way to
reconstitutes the stocks. Ma’am FACT

7. Refrigarator, plastic
containers and stock pot
are example of storing
ecquipment. Ma’am FACT

8. Dry place help starches

and sauces to prevent the
entry of moisture, oxygen,
and pests, which can spoil Ma’am FACT
the food.

9. Cooling stock quickly and

properly is not important. Ma’am BLUFF

10. Food made with starches

contains egg, milk, cream
and other dairy products
are prone to bacterial Ma’am FACT
contamination.
D.ASSIMILATION QUIZ:
1. The stock should never be
Give atleast 2 dont’s in storing put in the refrigerator
and reconstitute of stocks, soup while it is hot.
and sauces.
2. Sauces do not freeze well
1. and should be made in
2. amounts needed on the
day of production.
List down the 3 storing
equipment. 3. Refrigarator

3. 4. Glass/Plastic Container
4.
5. 5. Stock pot

V. REFLECTION Class, before we leave please

open your notebook and (The student write their reflection
complete the statement for your on their journal)
reflection.
I have understand, hot liquids
should be cooled quickly, using
methods like flash cooling or
refrigeration, to prevent the
growth of harmful bacteria before
storage. proper storage and
reconstitution techniques are
essential for maintaining the
safety, quality, and flavor of
stocks, sauces, and soups in
culinary practices.
Prepared by: Checked by:
ZHRA MAE M. RAMOS JASMIN L. JABRICA
Practice Teacher Cooperating Teacher

Noted : IRENE M. MARINO

Master Teacher I