I.

Objectives
a. Identify the tools and equipment use in meat preparation.
b. Value the uses and importance of the tools and equipment in meat preparation.
c. Demonstrate the proper use of the tools and equipment.

II. Subject Matter

LESSON 1: Prepare and cook meat (PCM). TLE_HECK10PCM-Iva-30
Materials: visual aid, laptop, projector, video, pictures.
References: LM Cookery grade 10 pp 333, www.annaaandikristina.com
http://m.staples.com/sbd/restaurants/food-prep/meet
III. Procedure
Teachers Activities Students Activities
A. Preliminary Activities
1. Prayer
“Everyone, please stand student 1 “Prayer!”
Please lead the prayer
2. Greetings
“good morning class!
3. Checking of attendance
“for your attendance I have here a “good morning sir Mabubay”
piece of paper, write your name
indicated with a signature and a
date above the corner from the lef
side of the paper.”
( hands on the paper to the class)
4. Review
So class what we have discussed
last meeting?
5. Motivation

Class, I have here a material. Do (students answer to the question)

you know what materials are
these?
‘Sir those are the tools equipment use in the
kitchen.”

“yes very good, but these tools also can be

used in preparing meat.
 B. Presentation
1. Activity
Class, our topic for today is about the
tools and equipment use in meat
preparation.
This time we will have an activity.
On the board is a Word Search Puzzle.
What you are going to do is to find
words in the list to the right. The words
may appear horizontally, vertically,
diagonally (backward or upward).
When you find the word, circle it on the
puzzle, then cross it off on the list.
Volunteer students are highly
appreciated.
O K N I V E S K F D W XE CW 1. KNIVES
M 2. DIGITAL SCALE
D S E A A V N C X A ADQJ
I A V B N R A N G E H E R MN 3. MALLETS
G L P O E G L H W T L L I O K 4. CASSEROLE
I N G J P B L O l E O S G T Q 5. RANGE
T O N G S N E O F T O S G E E 6. OVEN
A T S D R K T P X R P D A WB 7. MEATMARKERS
L Y Z S T Y S D W B T WA J C 8. CHOPPING BOARD
S C H O P P I N G B O A R D M 9. MEATTHERMOMETER
C U Q Z A A H F Z U Y A E V T 10. TONGS
A M E A T M A R K E R S N C T
L C A S S E R O L E R E S X E
E H N Y E A H K A Q V I WA E
E
M E A T T H E R MO M T E R
D G I I O P L E S R V D Z O A

2. Analysis
Are you familiar with the words in the puzzle,
class?
Yes sir!
What is your idea about those words?
Very good! Sir those are the tools and equipment.

There are different types of knives. What are

those? Sir French knife, boning knife, knife slicer,
butcher knife, etc.
What else?
Sir digital scale.
 What about mallets? What are their uses?
Very good
Another tool?
How about the serving tongs? Are you familiar
that tool?
Another idea?
Last tool class give me one.
Very good!
3. Abstraction
For you as a student how it is
important to know the different
tools and equipment in meat
preparation in our daily life?
4. Application
The class will be divided into 3
groups. Each group will prepare a
short demonstration about the
proper use of tools and
equipment uses in meat
preparation in 3 minutes.
Mallet is used to flatten the meat for dishes
like beefsteak
Meat markers
Yes sir, serving tongs enables you to move
easily grab and transfer larger foods like meat
to a serving platter to a deep fryer or to a
plate.
Sir oven is a thermally insulated chamber used
for baking and cooking, it can be electric oven,
gas oven and microwave oven.
Sir chopping board is durable board on which
food meat may be cut and chopped.
As a student it is very important to know the
tools and equipment in our daily life because if
we know and familiar with the tools and
equipment and their uses then the food we
prepare will be finished in a short time.
(students answers may vary)
IV. Evaluation

Test I
Direction : choose the letter of the
correct answer.
1.it is an oval, four sided around dish or
pan made of stainless stell ceramic, or
glass where food may be cooked and
served.
a. casserole
b. tongs
c.chopping
board d.cleaver
2.it is a durable board on which
food may be cut and chopped.
a. meat thermometer
b. mallets
c. oven
d.boning knife
3. it is used to to lif, turn and transfer
food
a. tongs
b.range
c.mallets
d.cleaver
4. it is used to separarate meat from
bone, use to fillet fish
a.cleaver b.
mallets
c.boning knife
5.it is somewhat heavy and has
rectangular shape.
a. boning knife
b. cuuting
board c. tongs
d. cleaver.
Test II.
Give at least five types of knives.
V. Assignment
For your assignment have a research more tools and equipment in the internet and
read and study the next topic.