DETAILED LESSON PLAN IN GRADE 8 COOKERY

(1 hr)

I. OBJECTIVE
At the end of the lesson, the learners are expected to:
1. Identify the different meat and meat cuts
2. Choose the right type of meat cuts.
3. Value the importance of meat cuts in cooking.

II. SUBJECT MATTER

Title: Ingredients and Their Functions : MEAT AND POULTRY
Reference:
 TLE INSTRUCTIONAL MODULE
 https://ecampusontario.pressbooks.pub/meatcutting/chapter/introduction-to-
cutting-and-processing-meats/
 https://www.betterhealth.vic.gov.au/health/HealthyLiving/Meat-and-poultry
Materials: Laptop, cellphone, and pocket wifi.
Integration: ICT

III. Procedure

TEACHER’S ACTIVITY LEARNER’S AVTITY

A. Preliminary Activities

 Greetings
Good morning Class! “Good morning ma’am!”
Have you already eat your breakfast? “Yes ma’am.”

Very good!

 Checking of Attendance
Okay everybody make yourself
comfortable. I will start checking (Learners says present when there name
your attendance. Say present when are called)
your name is called.

 Review of the past lesson

Before we star our new lesson,
what is our last lesson all about?

(calls a learner) “ Ma’am it’s all about Cooking

Ingredients and their functions.”
Very good! Thank you.

Can someone enumerate the

ingredients that are dicussed last meeting?

(calls a learner) “Ma’am, meat and poultry, fish and

seafood, eggs, flour, fats, sugar, salt,
fruits and vegetables, herbs and spices,
 gelatine, chocolate,icings, dairy, baking
Very good! Thank you very much. soda and yeast.”

Do you have any clarifications about the

cooking ingredients and their functions? “None, ma’am.”

Are you sure? “Yes ma’am.”

Okay if there is no more question. Let’s

now proceed to our new lesson.

B. Presentation

1. Motivation
Shows picture about meat cutting.

Okay class look at the pictures. What

have you notice about the pictures?

(calls a learner)

Very good. Thank you.

What else class?

(calls a student)

Okay, thank you.

Do have an idea what is our lesson for

today class?

(calls a student)

Very good. Thank you.

2. Discussion “Ma’am, the pictures shows about

different meat cuts.”
Are you all a meat eater?

 Meat is animal tissue used as food.

Most often is used to describe
skeletal muscle and fat that is found “ A woman cutting a meat. And hanged
with it. Types of meat include beef meat, ma’am.”
and veal from cattle, pork, ham and
bacon from pigs, mutton from sheep,
 venison from deer, fish, insects, and
poultry from chickens, ducks and
turkeys.
 Meat is an important part of the diet “ Meat and meat cuts, ma’am.”
of many people because it contains
protein. Protein helps the growth and
healing of a body and gives energy.
Meat is a "high-protein" food, but
costs more than other foods like
bread and vegetables. People who “Yes, ma’am.”
cannot afford meat, or who do not
like to eat it need to find other ways
to get enough protein in their diet.
Beans and certain nuts are also high
in protein. People that choose not to
eat meat are called vegetarians, and
those who do not eat any animal
product are known as vegans.

Meat Cuts:
1. Beef is one of humankind’s favorite
dishes since the pre-historic times. Today,
it is still one of the most consumed types
of meat. But what are the different cuts of
beef on the steak chart and where do they
come from?

For most cuts you find at your local

butcher the animal is first divided into a
series of primal cuts. The primal cuts
form the basis from which the 'steaks' and
other subdivisions are cut. The term
primal cut is not to be confused with
prime cut‘ which is used to characterise
meat of a higher quality.

Beef cuts into primals(large section of the

animal) then primals are cut into
subprimal(butchered into steaks and
roasts into finished product.
 Skirt Steak
The outer and the inner skirt steak are cut
from the beef’s diaphragm. They are both
not particularly tender but very tasty. The
outer skirt steak is more tender and has
much more of an intense flavor than the
inner one.

 Tomahawk Steak
The tomahawk steak is a very manly cut.
It is marbled, moist and has an intense
flavor thanks to its intact rib bone. The
cut is a bone-in rib-eye steak from the
front rib of the beef. The thickness of the
cut depends on the thickness of the bone.

 Rib-Eye Steak
The rib-eye steak comes from the front
rib and is a typical American cut. It is
composed of four muscle strings. The
chunk of fat in the middle is often
described as its key characteristic, but in
fact, the name comes from one of the four
muscle ligaments which looks like an eye.

 T-Bone Steak
The T-bone steak is a true classic. It is
characterized by its T-shaped bone, which
separates the strip and the tenderloin
muscles. This most popular steak cut
comes from the short loin across the
spine. Compared to the porterhouse cut, it
is considered the less premium cut as it
has a smaller piece of fillet – this is
obviously a question of taste.

 Flat Iron Steak

The name of this rather thin cut comes
from its characteristic iron-like shape.
This cut comes from the front shoulder
and the large strip of sinew in the middle
is usually removed. Then, this cut of meat
is usually divided into two fillets.

 Skirt Steak
The outer and the inner skirt steak are cut
from the beef’s diaphragm. They are both
not particularly tender but very tasty. The
outer skirt steak is more tender and has
much more of an intense flavor than the
inner one.

 Brisket Beef
Brisket Beef comes from the chest and is
divided by a layer of fat. Due to its long
fibers, it needs to be cooked very slowly,
e.g. for corned beef, pastrami or Texas-
style BBQ.

 Porterhouse Steak
The porterhouse steak is the same cut as
the T-bone and has the same
characteristic T-shaped bone. It’s cut
from the far back containing a larger
portion of filet mignon.

 Sirloin Steak
The sirloin steak comes from the hip of
the animal. It is not particularly tender
nor tasteful. Therefore, it is often
combined with prawns and served as Surf
n‘Turf.

 Filet Mignon
Filet mignon is one of the most popular
and expensive cuts from the steak chart
because it is particularly tender. It is cut
from the long, cylindrical muscle, the
tenderloin, which runs below the spine
from the mid-body to the hind leg of the
animal. 

 Rump Steak
Rump steak comes from the rear part of
the hip and the same muscle as the sirloin.
It is well-marbled and has a thick strip of
fat, making it particularly flavorful. It has
a thick lining of fat which contributes to
its desireable taste and is a great cut for
any dish, especially for ramen.

 Flank Steak
The Flank Steak comes from the lower
belly of the animal. It is a large, flat
muscle with long fibers and little fat
which makes it a little bit chewy.
Regardless, it is a popular favorite from
the steak chart. It is mostly marinated,
grilled and cut against the fiber into thin
slices.
“Are the different meat cuts of beef are
clear?
“ Are you sure?”

3. Generalization
Do you have any questions about our
discussion?

Okay, it seems like everybody is on the

same page, but may someone please
define MEAT for me?

(Calls a learner)

How about beef?

“Yes, ma’am.”

Can someone enumerate the different “Yes, ma’am.”

beef meat cuts?

Okay very good. Those are the different

beef meat cuts.

““None, ma’am.”
4. Abstraction

Why is it necessary for you, as a student,

to know/understand different meat cuts of
beef?

(Calls a learner)

The importance to knowing the various

cuts of meat is to know where each piece
of meat comes from on the animal. 

Meat is muscle, and different muscles

perform various functions in the body.
One of the most fundamental concepts of
meat understanding is that muscles that
are used more often in the animal are
tougher than those that are used less
often. In general, the shoulder, spine, and
legs are the most active areas of the
animal. The sections of the animal that
perform the least are found in the back,
especially toward and including the small
of the back, from which we get T-bone
and porterhouse steaks.

5. Application

Miss Natalie will host a dinner with her

family. She is planning to buy a beef meat