Republic of the Philippines

Department of Education
Region IV – CALABARZON
Division of Tanauan City
District of Tanauan City North
MALAKING PULO INTEGRATED HIGH SCHOOL
Malaking Pulo, Tanauan City, Batangas

A SEMI-DETAILED LESSON PLAN IN T.L.E 7

Exploratory Course – Commercial Cooking

February 18, 2020

Grade 10 - Patience
7:15-8:15

I. LEARNING COMPETENCY
Identify appropriate cooking methods for meat cuts
OBJECTIVES:
At the end of the lesson, the students should be able to:
1. Identify appropriate cooking methods for meat cuts
2. Explain the different kinds of cooking methods
3. Value the importance of knowing the applicable method of cooking

II. LEARNING CONTENT

Lesson: methods of cooking meat
Materials: Laptop, Projector
Reference: K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Commercial Cooking

III. LEARNING TASK

A. Preliminary Activities
1. Prayer
2. Greetings
3. Checking of attendance
4. Checking and submission of assignment
5. Review of past lesson

B. Motivation
Task 1: 4 Pics 1 Word
(The teacher will present 4 pictures on the board. Then, the students will complete the
right word by guessing the pictures.)

B_OIL__G
Clue: cook by exposure to direct intense radiant heat

_ T _ A _ I _G
Clue: A moist heat cooking technique that employs hot steam to conduct the heat to the food .
 C. Activity
Task 2: Collaborative Thinking
The teacher will divide the class into two, each group will list down the meat in 10 min. they
will be given a manila paper and marker, in which they will write their answers.

C. Analysis
Task 3: Q & A
(The learners will answer the following questions)
1. What are types of meat are used in each recipe?
2. What do you consider in cooking meat?
D. Abstraction
The teacher will present a power point presentation and start discussion.
E. Application
Task 4:
The teacher will let the students to go back to their respected group. Then, the will group
their listed recipe that are cooked with the used of boiled water and meat that are cooked by fire only.

F. Evaluation
Directions: Choose the correct answer.
1.Which of the cooking methods does not belong to dry heat method?
A. baking B. broiling C. roasting D. stewing
2.What do you call the cooking method when meat is cooked in steaming liquid, and
bubbles are breaking on the surface?
A. boiling B. broiling C. roasting D. stewing
3. It refers to any cooking technique where the heat is transferred to the food item without using any
moisture
A. Moist heat cooking B. Dry heat cooking C. Roasting D. Steaming
4. it is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food
very quickly.
A. Sautéing B. Grilling C. Frying D. Broiling
5. It involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's
actually a form of dry-heat cooking.
A. Steaming B. Sautéing C. Deep Frying D.Grilling

G. Assignment
Make a research about the factors that affects the choice of cooking methods in meat.

Prepared by:

JHOAN D. CONTRERAS
Student - Teacher

Noted by:

MRS. DOROTHY GRACE AMBALONG

Cooperating Teacher

Checked by:

EDUARDO IGNACIO JR.

Principal I