LESSON EXEMPLAR DIVISION DAPITAN CITY GRADE 12

IN TLE
QUARTER 4th

I. OBJECTIVE :
A. perform mise’n place
B. Cook meat cuts;
C. present and evaluate meat dishes

LEARNING COMPETENCY:
Cook meat-cut dishes according to given recipe
CODE: TLE_HECK9-12PMC-IVb-G-31

II. CONTENT STANDARD

The learners demonstrate an understanding preparing and
cooking meat dishes.

SUBJECT MATTER:

 TITLE PREPARE AND COOK MEAT

 TEXT -Cook Meat Cuts-

MATERIALS
 REFERENCES TECHNICAL-VOCATIONAL-LIVELIHOOD HOME ECONOMICS
COOKERY BOOK

 MATERIALS MANILA PAPER, MARKER PEN, TV, PICTURES, BOND PAPER,

 ADDITIONAL FRYING PAN,OVEN, PORK OR BEEF MEAT OIL, , SPICES AND

INGREDIENTS SEASONING
/MATERIALS

III.PEDAGOGY: DIFFERENTIATED ACITVITY

VALUES INTEGRATION: PATIENCE, COOPERATION, HONESTY,CONSISTENCY
IV.LEARNING ACTIVITIES (4a’s)

A. REVIEW The teacher will give less than 5 minutes review on previous discussion.

B. MOTIVATION The class will be divided into 3 or 4 groups. Each group will be given manila paper
and pentil pen to answer and present their output.

INSTRUCTION: Match column A with B. Write the letter of your answer in manila
paper.
Column A Column B
_______1. used for cutting through bones A. butcher knife
_______2. used for carving and slicing cooked meats B. chef knife
_______3. for general purposes C. cleaver
_______4. carving roast chicken and duck D. utility knife
_______5. used for cutting, trimming raw meats E. slicer

Key Answers

1. C
2. E
3. B
4. D
5. A

A. PRESENTATION Each group will choose their leader to present their output.

Picture presentation through television.

 ACTIVITY

 ANALYSIS The teacher will call three students to answer the questions.
1. What can you see in the picture?
 2. Which part of the pork does not belong to the cuts?
3. How are the meats proportioned?

Based on the picture presented.

TOPIC: Cook Meat Cut

 ABSTRACTION In the classical menu, the term entree refers to the course after Grosse
piece.basically, entrees are divided into cold entrees and hot entrees. The main
difference between main grosses piece is that the entries are cut up before being
cooked.

Four kinds of doneness in meat:

1. Rare - when pressed with finger, the meat is very soft with jelly like texture.
2. Medium Rare - when pressed with a finger, meat feels springy and resistant
3. Medium - when pressed with a finger, meat feels firm and there is a define
resistance.
4. Well Done - when pressed with a finger the meat feels hard and rough/.

NUTRIENT CONTENT OF MEAT

Meat consists of water protein and fat, with a few minerals and
some B vitamin s.
1. Protein
2. Fat
3. Carbohydrates
4. Vitamins
5. Minerals

Market Forms of Meat

1. Fresh meat
2. Chilled meat
3. Cured meat
4. Processed meat
MEAT CUTS
 METHODS OF COOKING MEAT
1. DRY HEAT COOKING
2. MOIST HEAT COOKING

CHOOSING THE RIGHT COOKING TECHNIQUES

 Dry Heat Cooking
 Roasting and Baking
 Grilling ang Broiling
 Sueteing and Pan-Frying
 Deep-Frying

 Moist heat cooking
 Simmering
 Boiling
 Steaming
 Braising and Stewing
Factors Affecting Choice of Cooking Methods in Meat
1. Cuts of meat
2. Fat content
3. Desired quality

Question:
1. How does the cut of meat affects the cooking method?
 APPLICATION
GROUP ACTIVITY
Instruction:
1.Each group must perform the Mise’n Place .
2. They will be instructed to apply the different types of cooking methods using the
Sirlion Cut.

Group I- Grilling ( Medium Rare)

Group II- Frying ( Well Done)
Group - III - Baking (Medium)

Rubrics
 Very Good Fair Poor
Good
A. Products:
General Appearance
1.The dish is attractive to look
at and appetizing

1. Has good color combination

2. The dish has the correct
consistency
Palatability
1. The dish taste delicious.
2. The dish taste just right.
Nutritive value
1. The dish highly nutritious

B. Procedures

1. Use of Resources

a.. learner keeps working table

orderly while preparing the
ingredients.
b.Learner uses only the proper
and needed utensils and dishes.
C.Learner uses time saving-
techniques and devices.

2. Cleanliness and
Sanitation
a. Learner is well-groomed and
properly dressed for cooking,
uses a clean apron, hairnet, hand
towels and pot holders.
b. Learner observes proper
sanitary handling of food.
 3. Conservation of
Nutrients
a. Learners follows proper
preparation and cooking
procedures.
b. Learners followed the recipe
correctly.
Score: ( maximum 45 points)

Comments
;
V.ASSESSMENT Instruction:

Read the following questions carefully and choose the letter with the correct
answer.

1. What do you call the cooking method when meat is cooked in steaming liquid in
which bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing

2. Which of the cooking methods does not belong to dry heat method?

A. baking C. roasting
B. broiling D. stewing

3. Where should meat products be stored?

A. crisper C. dry shelf

B. cold shelf D. freezer

4. How do we consider fresh meat?

A. The meat should be firm and dry, never wet and wobbly.
B. less tender
C. The texture is not fine and firm.
D. breast is plump

5. When buying meat, what should you first consider?

A. brand C. quality
B. price C. round cut
 Key Answer:
1. C
2. B
3. D
4. A
5. C

Prepared by:

GLADYS Q. FERRAREN
TEACHER-I

Noted by:
JR SIMED JOSEPH O. SAGUIN RIZA A. PENASO JOSEPH D. BAES
SSP II SSP I MT-I

Reviewed by:
JERRY M. PERONG
EPS, EPP/TLE

Approved by:
ELLA GRACE M. TAGUPA, Ed.D
Chief Education Supervisor
Curriculum Implementation Division