Ketchup

LEARNING COMPETENCIES:

1.  comprehend various kinds of concept papers CS_EN11/12A-EAPP-Ig-j-22; and

2. explains and clarifies concepts in different fields CS_EN11/12A-EAPP-Ig-j-23.


MQ: What is your favorite sauce and why?


Unlocking Verbal Difficulties. 

1. distinct - not alike; different in nature or quality
2. exotic - strikingly strange or unusual
3. ingredient - food that is a component of a mixture in cooking or compound
4. mass-produce - to produce large numbers of goods, often by using machines in a factory
5. staples of the kitchen - a basic or necessary item of food: flour, salt, and other


Lesson Proper
Read the Essay and React to It
Concept Paper: "Ketchup"
                            EAPP LM pp. 93-94


Guide Questions:
1. What is the essay about?
2. How did the writer develop the definition? What technique/s of defining was/were used?
3. Write a paragraph Outline of the Essay following the Structural Analysis Format.


Structural Analysis Format: By Chronological Organization

1. Introduction: States the thesis
2. Body: Traces the development of the sauce from its Chinese origins.
3. Conclusion









Structural Analysis

Chronological Organization.

1. Introduction: 
States the thesis - Today’s tomato-based ketchup is different
from its Eastern ancestors.

2. Body: 
Traces the development of the sauce from its Chinese origins.

a. Chinese: The 17th century ke-tiap sauce was made of pickled fish, shellfish, and spices.
b. Indonesian: The dark ketjap consisted of fermented black soy beans, cooked and sweetened.
c. English recreations of the Malaysia- and Singapore-borrowed sauce in 18th century: included mushrooms and walnuts.
d. American version in mid 19th century – Thomas Jefferson’s addition of tomatoes to the ketchup.
e. Popular version since 1876 - Henry Heinz’s mass-production of the tomato-based sauce

3. Conclusion: 
Heinz’s improving the marketability of the sauce in 1880 through
a slogan and the creation of sixty-five other various products.