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    Detailed Lesson Plan in Tle 10..

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    KRISTIAN TOLENTINO
    The document provides a detailed lesson plan for teaching students about the five mother sauces in culinary arts. It includes learning objectives, materials, methods, and a lesson proper that begins with preliminary activities like prayer and attendance. The presentation section defines each of the five mother sauces - béchamel, velouté, espagnole, hollandaise, and tomato sauce. It discusses techniques like making a roux and its importance. Students are assessed through an online quiz and worksheet identifying the scrambled names of the five mother sauces.

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    Detailed Lesson Plan in Tle 10..

    Uploaded by

    KRISTIAN TOLENTINO
    453 views9 pages
    The document provides a detailed lesson plan for teaching students about the five mother sauces in culinary arts. It includes learning objectives, materials, methods, and a lesson proper that begins with preliminary activities like prayer and attendance. The presentation section defines each of the five mother sauces - béchamel, velouté, espagnole, hollandaise, and tomato sauce. It discusses techniques like making a roux and its importance. Students are assessed through an online quiz and worksheet identifying the scrambled names of the five mother sauces.

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    DETAILED-LESSON-PLAN-IN-TLE-10..

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    The document provides a detailed lesson plan for teaching students about the five mother sauces in culinary arts. It includes learning objectives, materials, methods, and a lesson proper that begins with preliminary activities like prayer and attendance. The presentation section defines each of the five mother sauces - béchamel, velouté, espagnole, hollandaise, and tomato sauce. It discusses techniques like making a roux and its importance. Students are assessed through an online quiz and worksheet identifying the scrambled names of the five mother sauces.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    453 views9 pages

    Detailed Lesson Plan in Tle 10..

    Uploaded by

    KRISTIAN TOLENTINO
    The document provides a detailed lesson plan for teaching students about the five mother sauces in culinary arts. It includes learning objectives, materials, methods, and a lesson proper that begins with preliminary activities like prayer and attendance. The presentation section defines each of the five mother sauces - béchamel, velouté, espagnole, hollandaise, and tomato sauce. It discusses techniques like making a roux and its importance. Students are assessed through an online quiz and worksheet identifying the scrambled names of the five mother sauces.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    DETAILED LESSON PLAN IN TLE

    I. LEARNING OBJECTIVES:
    At the end of the lesson, the student is expected to:
    a. Identify the types of mother sauces
    b. Know the importance of mother sauces
    c. Apply the concept of financial literacy in buying the
    ingredients of the sauce and
    d. Demonstration of classifying the different types of sauces
    SUBJECT MATTER
    A. Topic Five Mother Sauces
    B. Subtopic Bread and Pastry
    C. Materials PowerPoint and Quizzes
    D. References
    https://www.deped.gov.ph/k-to-12/about/k-to-12-basic-
    education-curriculum/
    https://quizizz.com/join/quiz/5c7766617eac1b001ce975ba/s
    tart
    E. Method Lecture-Discussion
    F. Value Knowing the importance of five mother sauces
    II. LESSON PROPER
    A. Preliminary Activities
    1. Prayer
    TEACHER’S ACTIVITY STUDENT’S ACTIVITY
    Good Morning Class. (The student will stand)
    Good Morning Mr. Tolentino
    Okay, let’s pray first (The students will stand)
    Please lead the prayer, Fundador leads the a. Opening Prayer
    prayer. (Fundador’s prayer)
    2. Classroom Management
    Before you take your seat, kindly pick (The students will pick the piece of trash
    up the pieces of paper under your under their chairs and arrange their chairs)
    chair and arrange your chairs properly.

    Okay, you can take your sit.


    3. Checking of Attendance
    May I know who is absent
    for today?
    Sir, we have no absentees for today.
    Okay, that’s great.
    4. Review of the Past Lesson
    Before we start our new
    lesson, what is our last
    lesson all about? (Students raise their hands)

    Yes, Alfonso? Sir, it’s all about Bread and Pastry

    Very Good, so can you


    give me the definition of
    Bread (Students raise their hands)

    Yes, Jack Daniels?


    Sir, baked food products are made of flour or
    meal that is moistened, kneaded and
    sometimes fermented..

    Very well said Jack


    Daniels, So now can you
    give me also the definition
    of Pastry?
    Sir, pastry is sweet baked goods made of
    dough having a high fat content

    Okay, that’s right. So let’s


    move on to our next lesson.
    B. Presentation
    TEACHER’S ACTIVITY STUDENT’S ACTIVITY
    1. Motivation
    Now, before I’ll start the discussion I’ll show
    you a picture that is related to our topic for
    today, if you got the correct answer you’ll
    have a plus points in your activity.

    Okay let’s start, here is the picture what


    have you noticed from the picture?

    (students raise their hands)


    Yes, Johnnie walker you’re raising your hand

    That’s right, reminder if you already got a Sir, I think that picture is all about
    plus points by answering correctly, you different kind of sauces
    can’t raise your hand again give chance to
    your other classmates.

    Next, did any of you have any idea about


    what are the different kind of sauces?
    Yes Sir
    Anyone in this class who wants to answer,
    please raise your hand.

    Yes, Emperador? What is your idea about


    the different types of sauces?

    (students raise their hands)

    Okay very good that you have an idea


    about this. • Sir, According to the picture I found
    that the different sauces are: Tomato
    Okay, let’s move on to our discussion so that sauce, Velouté and Béchamel
    you will know the five Mother sauces
    2. Discussion
    What is Mother Sauces?

    The term “mother sauces” dates back to the early


    nineteenth century when French chef Marie-Antoine
    organized sauces into four categories known as the
    four grand sauces of French cuisine. The 5 mother
    sauces include: Béchamel sauce,Velouté sauce,
    Espagnole sauce, Sauce Tomato,Hollandaise sauce

    Mother Sauces
     A mother sauce is a base liquid combined
    with a thickening agent and additional
    ingredients for flavor. Besides Hollandaise,
    which is thickened with egg yolks, all of the
    mother sauces start with a roux as their
    thickening agent. Once you’ve made a mother
    sauce, you can use it as a starting point for a
    myriad of other sauces.
    What Is a Roux and Why Is it Important?
    Roux is a classic thickening agent made by cooking
    equal parts flour and fat together until the raw flour
    cooks out and the roux has achieved a brownish
    color. It works as a thickener for sauces and stews,
    but also provides a silky-smooth texture and subtle
    toasty flavor to dishes.

    What Is Béchamel Sauce?


    Béchamel It’s simple and easy to master, made with
    only a few ingredients: butter, milk and flour (for a
    white roux), eggs, and salt. Roux is gradually
    whisked with milk and cooked with egg yolks added
    at the end—transforming the mixture it into a smooth
    and creamy sauce that clings to the back of a spoon.
    Béchamel sauce can be used alone smeared onto
    sandwich bread for a croque monsieur, as a base for
    scalloped potatoes, or used in the filling of a chicken
    pot pie.

    What Is Velouté Sauce?

    A velouté sauce features a white stock thickened with


    a blond roux, resulting in a velvety, smooth texture.
    While the most common type of velouté uses chicken
    stock as a base, you can make it with fish stock or
    veal stock, depending on the protein in your final
    dish.
    What Is Sauce Espangole?

    Sauce espagnole is a basic brown sauce that


    originated in Spain in the late nineteenth century. It
    was later popularized by chef Auguste Escoffier and
    became one of the five French mother sauces we still
    use today. It is a brown roux, to which veal stock and
    tomatoes are added and simmered until reduced.

    What Is Sauce Tomat?

    Sauce tomat is made by cooking tomatoes in a base


    of pork fat, aromatics, and stock until it reduces into
    a thick sauce. Traditionally, it was further thickened
    with a roux, but modern adaptations often skip this
    step. Sauce tomat can be served simply over pasta,
    spread over pizza dough, or as a flavorful base to
    simmer proteins like eggs and fish.
    What Is Hollandaise Sauce?

    Hollandaise sauce is an egg yolk mixture emulsified


    with unsalted butter and an acid, like fresh lemon
    juice or vinegar. It’s a delicate sauce that is pale
    yellow in color, smooth, and creamy. Hollandaise can
    be used to make a range of other sauces or served on
    its own as a finishing sauce for eggs Benedict,
    poached fish, and asparagus.

    3. Generalization
    Okay do you have any question
    regarding in our discussion?
    Nothing Sir
    Class, are you sure?
    Yes Sir

    Okay, it seems you all really understand our


    lesson, so to sum it up can you give me the
    Five Mother Sauces? (students raise their hands)

    Yes, Matador?
    Sir, the five mother sauces are
    Okay, very good Matador. Can anyone béchamel, velouté, espagnole,
    give me the definition of Mother sauces? hollandaise, and tomato.

    Yes, Heineken your raising your hand. (students raise their hands)

    Sir, A mother sauce is a base liquid


    combined with a thickening agent and
    additional ingredients for flavor.
    Okay, very good.
    4. Application
    Using Quizzizz, the teacher will present the activity. Students will answer the
    questions on the Quizzizz link provided by the teacher.
    https://quizizz.com/join/quiz/5c7766617eac1b001ce975ba/start
    III. EVALUATION
    On a one-whole sheet of yellow paper, answer the following.

    I. Arrange the jumbled letters and identify the types of mother sauces. Write your
    answer on ½ crosswise.

    LBEÉHCAMCEAUS
    1. is a versatile white sauce, and the base of a variety of comfort food dishes.

    EÉVOULTEAUSC
    2. features a white stock thickened with a blond roux, resulting in a velvety,
    smooth texture.

    SPEANGELOSUAEC
    3. is a basic brown sauce that originated in Spain in the late nineteenth century.

    UAECSOMTAOT
    4. is made by cooking tomatoes in a base of pork fat, aromatics, and stock
    until it reduces into a thick sauce

    OLLAHNASEDICEASU
    5. is an egg yolk mixture emulsified with unsalted butter and an acid,
    ike fresh lemon juice or vinegar.

    II. Using the word bank below, write the correct term on the blank next to the definition.
    Each word will be used only once.

    Mother Sauce Demi-Glace Béchamel Sauce Sauce Supreme


    Portuguese sauce Roux Tomato Sauce Mornay sauce
    Hollandaise Sauce Espagnole Sauce

    _____________________________1. Béchamel sauce with shredded or grated cheese


    added.
    ______________________________2. Is also known as a Brown sauce and is used as a base for
    many sauces
    ______________________________3. A mixture of flour and fat that, after being slowly
    cooked over low heat, is used to thicken mixtures such as soups and sauces.
    ______________________________4. A basic sauce used in the production of other sauces.
    ______________________________5 A classic French sauce made by finishing a velouté
    with cream, butter, and lemon juice.
    ______________________________6. A sauce made of butter, egg yolks, and flavorings
    (especially lemon juice).
    ______________________________7. A rich brown sauce that combines one part espagnole
    sauce with one part stock, and is finished with sherry wine.
    ______________________________8. Made with puréed tomatoes to give the sauce
    texture and flavor.
    ______________________________9. A rich cream sauce made from cream and a roux, with
    an onion pique
    _____________________________10. : A sauce of sautéed onions, chopped tomatoes, and
    cloves of garlic that's finished with chopped fresh parsley
    IV. ASSIGNMENT
    For your assignment:
    • Search about Sauces that can be made from the five mother sauces
    and their recipe.
    It should be handwritten, and write it to yellow pad
    Prepared by:
    KRISTIAN TOLENTTINO
    BTLED II

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