Lesson Presentation

1. TLE SPECIALIZATION IN
GRADE 10
COOKERY

2. LEARNING OBJECTIVES
1. Determine the correct procedure in preparing
stock.
2. Relate the importance of following the
procedures in preparing stock in their daily life.
3. Make a graphic organizer to summarize the
procedure in preparing a particular stock.

4. ACTIVITY 1: LIST ME!
Direction: Answer the questions below and write it on a
sheet of paper.
1. Based on the picture, what are the possible
ingredients included in it?
2. Name the various dishes.

5. UNLOCKING OF DIFFICULTIES
DEFINITION OF TERMS
 Stock – a clear, thin liquid flavored by soluble substances extracted from
meat, poultry, and fish; and their bones, and from vegetables and
seasonings.
 Simmer – a cooking method which produces small bubbles at the bottom
portion of the stock.
 Mirepoix – its basic formula is composed of 2 parts onion, 1 part celery
and 1 part carrot.
• Bouquet garni – assortment of fresh herbs and aromatic ingredients tied in
a bundle with string so it can be removed easily from the stock.

6. ACTIVITY 2: INDIVIDUAL
ACTIVITY
Direction: Answer the following questions below on a
separate sheet of paper.
1.What are the procedures in preparing stocks at
your own home?
2. In which particular occasions, celebrations or
seasons do you prepare stocks?

7. ANALYSIS
Direction: Answer the following questions below on a
separate sheet of paper.
1.What happen to a particular stock if you boiled it?
2. How will you develop a character needed in
observing safety procedure in preparing stocks?

8. CONCEPT TO REMEMBER
Methods of Preparing Stocks
White Stock
Tools and Equipment: Ingredients:
 Stove 4 -5 kg bones; chicken, veal or beef
 Stock pot 1 L water, cold
 Chopping board Mirepoix Bouquet Garni
 Knife 450 g onion, chopped 1 pc dried bay leaf
 Skimmer/Strainer 16 tbsp. carrot, chopped ¼ tsp Dried thyme
 Ladle 16 tbsp. celery, chopped ¼ tsp peppercorns
 Container 6-8 stems parsley
2 whole cloves

9. CONCEPT TO REMEMBER
Procedure:
1. Cut the bones into pieces, 3 to 4 inches long for easy extraction.
2. Rinse in cold water to remove impurities that cloud the stock.
3. Place the bones in the stockpot and cover with cold water to speed extraction.
4. Bring water to a boil and then, reduce to simmer. Skim the scum that comes
from the surface for a clear stock. Do not let the stock boil because it makes the
stock cloudy.
5. Keep the water level above the bones because bones cooked while exposed to
air will turn dark and darken the stock. Also, bones will not release flavor into
the water.

10. CONCEPT TO REMEMBER
6. Add the mirepoix.
7. Simmer for recommended length of time:
8. Strain through several layers of cheesecloth.
9. Cool the stock as quickly as possible by:
*Setting the pot in a sink and allow cold water to flow under the pot and
around it.
*Stirring the pot occasionally so all the stock cools evenly.
10. When cooled, refrigerate the stock properly in covered containers for
2-3 days. If properly frozen, it will last for several months.

11. PERFORMANCE TASK
Direction: Make a graphic organizer to
summarize the procedure in preparing a white
stock.

12. SAMPLE GRAPHIC ORGANIZER
PROCEDURE IN
PREPARING A
WHITE STOCK

13. REFLECTION
Write your own reflection about how
you can relate the importance of
following the procedures in preparing
stock in their daily life.

14. SHORT QUIZ
Directions: Determine the correct procedure in preparing white stock in each of the
following statements by filling up the missing appropriate word/s.
1. Cut the bones into pieces, ____________ long for easy extraction.
2. _________ in cold water to remove impurities that cloud the stock.
3. Place the bones in the ___________ and _________ with cold water to
speed extraction.
4. Bring water to a _________ and then, reduce to __________.
5. Keep the water level __________ the bones because bones cooked
while exposed to air will turn dark and _________ the stock.

15. SHORT QUIZ
6. Add the __________.
7. ___________ for recommended length of time.
8. _______ through several layers of cheesecloth.
9. __________ the stock as quickly as possible by ________ the
pot in a sink and allow ___________ to flow under the pot and
around it.
10.When cooled, ___________ the stock properly in covered
containers for 2-3 days. If _____________, it will last for several
months.

16. ASSIGNMENT/AGREEMENT
• Directions:
1.Prepare your own brown stock at home. Take
pictures of the procedures you use and label it
and paste the pictures on a long- sized bond
paper. Compile it in a long folder for
submission next meeting.