Learning Area TLE/HE Cookery Grade Level 10

W7
Quarter Fourth Date

I. LESSON TITLE STORE MEAT

II. MOST ESSENTIAL LO4. Store Meat

LEARNING COMPETENCIES 4.1. Utilize quality trimmings and leftovers in storing meat.
(MELCs) 4.2. Store fresh and cryovac-packed meat according to health regulations.
4.3. Use required containers and store meat in proper temperature to
maintain quality and freshness.
4.4. Store meat in accordance with FIFO operating procedures and meat
storage requirements.
TLE_HECK10PCM-IVi-33

III. CONTENT/CORE CONTENT Techniques in Storing Meat

References:
K to 12 Basic Education Curriculum Technology and Livelihood Education
Home Economics - Cookery Curriculum Guide pp.28
K-12 Basic Education Curriculum Technology and Livelihood Education
Learning Module Cookery Grade 10 pp. 375

IV. LEARNING Suggest Learning Activities

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A. 45 mins. STORING MEAT
Introduction Methods of Preserving Meat
dryi There are different methods of preserving meat. These include drying or
Panimula
ng.
dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze

A. Drying – It is the most common method of

preserving meat. It involves reduction of the original
70% of water content of meat to about 15%.
Ways of Drying Meat
1. Dehydration or Artificial Drying – Oven is used for
drying the meat.
2. Natural Sun Drying – Natural sunlight is used to
reduce the amount of moisture content of meat.
B. Smoking – It is the method where meat is smoked
to create a distinctive color and flavor, thus it
helping its preservation.
The heat generated during smoking destroys the
enzymes and dries the product artificially, thus
preventing the growth of molds and vegetative
bacteria on the surface.
Types of Smoking
a. Cold Smoking – In this method, the temperature is
held between 26 to 43ºC and the products are
smoked over a period of days or weeks. The
products thus pick up a strong smoked flavor and
are dehydrated as well.
b. Hot Smoking – In this method, the temperature is
higher, from 71 to 79ºC. The high temperature speed
up the drying process, giving the product a mild
smoked flavor.
C. Salting – Salt improves the keeping quality of
meat. It removes the water from the tissue of the
meat and the cells of spoilage organisms that may
be present in the meat.
D. Curing – In this method, salt, sugar, potassium or
sodium nitrate, and other curing elements such as
ascorbic acid, phosphate blend, and spices are
used to prolong the keeping quality of meat.
E. Refrigerating – In this process, the meat is stored at
a temperature range of 2 to 10ºC to retard mold
and bacterial growth for a limited period.

IV. LEARNING Suggest Learning Activities

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 F. Freezing – In this method, the meat is preserved at
a temperature of 10ºC and below. Freezing
deactivates enzymes and bacteria. Meat can be
preserved for two months to one year using this
method.
G. Canning – It is the process where meat preserved
by canning is packed in sealed cans or jars which
are subjected to a temperature of 100ºC and
above 5-7 kilos pressured for a specific period of
time. This process destroys the organism that causes
spoilage. It maintains the high quality of meat
product and extends its life for about a year.

H. Freeze Drying – This process involves the removal

of moisture from the meat tissues by transforming the
moisture content into ice and gas. The product to
be dried is first frozen and the ice is sublimed from
the frozen mass, removing 98% of the water content.
The remaining moisture is further reduced to 0.5% or
lower by subjecting the product to high
temperature as possible without destroying it.

Proper Storage of Preserved Meat

1. Many processed items prepared for future use may be stored in the freezer. 2.
These should be wrapped in plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss of moisture. 3. Each item
should be labeled with the name of product, date of expiry, and quantity.
4. Processed food held in storage should be well-covered or wrapped to keep
them from absorbing odors and flavors from other foods. They should be held
below danger zone temperature. Processed meat should be packed in desired
and easy to thaw market units.
5. Systematic freezing of food in quantity for long term storage requires special
freezing equipment.
Food Storage Chart

Food Suggested Maximum

Recommended
Temperature (ºC.
Maximum Storage
Canned Products
21
12 months
Frozen Products
-18 to -29
6–12 months, in original
Beef poultry
-18 to 29
package
Fresh Pork (not ground)

3-6 months, in original

Sausage, ground meat
package
18 to 29
1-3 months, in original
Cold cuts, Sliced
package
 3 to 4
3-5 days, in semi-moisture
Cured bacon
proof paper
3 to 4
1-3 weeks, tightly
Ham (tender cured)
wrapped
3 to 4
1-6 weeks, tightly
Ham (Canned)
wrapped
6 weeks, in original
3 to 4
container (unopened) 6
Dried Beef
weeks, tightly wrapped
3 to 4

It's important to store meat safely to stop bacteria from spreading and to avoid
food poisoning. You should: store raw meat and poultry in clean, sealed
containers on the

IV. LEARNING Suggest Learning Activities

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 bottom shelf of the fridge, so they can't touch or drip onto other food follow any
storage instructions on the label and don't eat meat after its 'use by' date. • When
you have cooked meat and you're not going to eat it straight away, cool it as
quickly as possible and then put it in the fridge or freezer
• Any leftover food should be put in the freezer or fridge within two hours of
being cooked. This is to prevent the spread of harmful bacteria.
• When it comes to red or white meat, storage in the fridge should never
exceed two days once cooked. Meats should always be reheated
above 75°C and should be served piping hot.
• The best way to freeze leftover meat is in sauce, such as pasta sauce or
soup. This enables the meat to keep its moisture and taste better
once defrosted.
• Keep cooked meat separate from raw meat.
Techniques in storing meat
• Store new purchases behind the old ones and always use the old stock first. This is
the FIFO method (First in, First out).
• Do not use kitchen cabinets above the refrigerator, stove, or oven for food
storage. • Never use the area under the sink for storing food because openings
around water and drain pipes are impossible to seal. Pipes may leak and damage
the food.
• If you reuse glass jars, wash them thoroughly; wipe and air-dry before using. This
helps remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing
perishable foods such as dairy products, meat, fish, poultry, eggs, fruits, and
vegetables. Protein foods should be stored in the coldest part of the
refrigerator. Fruits and vegetables can be stored in less cold sections or in a
special compartment such as the crisper.
If refrigerated, foods are not properly wrapped, they will dry out and lose
nutrients and flavor. Food should be well covered with plastic, foil or wax
paper, or should be put in tightly covered containers.
2. Freezer storage. For proper freezing and storage, the temperature inside the
freezer should be 18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen should be put
in moisture-vapor proof wrapping.

Guide Questions:
1. Based on the set of information that you read, why is it importance to know
the different methods in storing meat products?

2. What do you think will happen if we didn’t follow the required temperature
in storing meat?

3. Why First In First Out (FIFO) is required in storing meat? Why is it important?

B. 45 mins. Learning Task 1. Check Me!

Development Directions: Copy the table below on your answer sheet and classify the mentioned
products based on storing methods prescribed for the product. Put a check (√ )
Pagpapaunla
mark on the column provided.
d

Products Methods of Storing Meat Products

Canning Curing Drying Freezing Salting Smoking corn beef
tocino
ham
tapa
bacon

Learning Task 2. Identify Me

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A. Directions: Read the questions carefully and write the letter that corresponds
to the correct answer on your answer sheet.

_____1. How many days should a whole chicken be refrigerated?

a. 1 day b. 1 to 2 days c. 2 to 4 days d. 3 to 4 days _____2. Where
should meat products be stored?
a. crisper b. cold shelf c. dry shelf d. freezer
_____3. Which of the following market forms of meat does not undergo chilling? a.
cured meat b. fresh meat c. frozen meat d. processed meat _____4. What
equipment provides cold temperature for storing perishable foods such as dairy
products, meat, fish, poultry, eggs, fruits, and vegetables?
a. cabinet b. chiller c refrigerator d. freezer
_____5. What is the right temperature for proper freezing and
storage? a. 15° C b. 18°C c. 19°C d. 20°C

B. Directions: Identify the method of preserving meat that is being presented in

each illustration. Write the answers on your answer sheet.
C. 45 mins. Learning Task 3. Narrate Me
Engagement Directions: Read and understand the given situation and come up with a possible
solution.
Pakikipagpalih
an A birthday party was held at your place. When the visitors left, you noticed that
there were lots of leftover meat on the table. What method in preserving meat are
you going to use to maintain quality and freshness of the meat?

Write narrative report of your answer. Don’t forget to cite the importance of
storing meat in the said report. Your output will be graded based on score sheet
below.

Criteria Excellent
Good
Fair
Needs Improvement
4
3
2
1
Topic of insight
is clear
Content has
interesting
details
Expressed ideas
with
understanding
Writing was
very informative
and well
organized
Grammar,
usage and
mechanics
done correctly

D. 45 mins. Learning Task 4: Store Meat

Assimilation Directions. Demonstrate the proper procedures when storing meat. You may send
Paglalapat your video via messenger or you may also send a written narrative report in which
the entire process of storing meat can be observed. Wearing your Personal
Protective Equipment

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on the rubric. (PPE) while doing

Rubric
the said
task is highly encouraged.
Your output will be graded
Dimensi Performance level
on
Excell Very Satisfac Needs No Points
ent 4 satisfactory tor y improv Attempt Earned
3 2 em ent 0
1

1.Use of Uses Uses tools Uses tools Uses tools No

tools tools and and and attempt
and and equipme equipm equipm
equipm equip nt en t en t
ent me nt correctly correctl incorrec
correc and y and tly and
tly confiden but less
and tly most less confidentl
confid of the confidentl y most of
en tly times y the time
at all sometimes
times

2.Applic Manifest Manifests Manifests Manifests No

ation of s very clear understan less attempt
proce clear understa ding of understan
du res understa ndi ng of the ding of
nding of the step-by the
the step step by- step step- by
by-step step procedu step
procedu procedur re but procedu
re e sometim re
es seeks seeking
clarifica clarifica
tio n tio n
most of
the time

3. Works Works Works Works No

Safety indepen independ indepen indepen attempt
work dently en tly with d d
habits with ease and ently with ently but
ease confiden ease and with
and ce most confide assistan
confid of the nc e ce from
en ce time sometimes others
at all most of
times the time

Observe Observes Observes Most of No

s safety safety safety the time attempt
precauti precautio precauti not
ons at ns most o observi
all of the ns ng
times time sometimes safety
precautio
ns

4.Compl Task is Task is Task is ask is

eteness complet complet nearly started
of task ed ed complet but not
followi following e complet
 ng the the d e
procedu procedur following d
res in es in the the following
the project plan proced the
activit ure s in proced
y the ure s in
improve project the
ment/ plan project
inn plan
ovatio
n

V. ASSESSMENT 1 hr A. Word Hunt

(Learning Activity Directions: Find the different methods in preserving meat in the word hunt
Sheets for
puzzle. Write your answers on a sheet of paper.
Enrichment,
Remediation or
Assessment to be DRYINGSALFWR
given after week
8.)

IV. LEARNING Suggest Learning Activities

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 FFFEKGMGURSERVDDJBOHJEFFECSFHHKJJEGRESSALTI
NGZHIZSAFFJNKNIYG
ECURINGLYNKEDFDGSFROKGIRRDFHDDFPRGNAYSGJ
GSCTDHGTIABKGDVGGJGINAFSFDCANNFNGAEASCAN
NING

B. Share What You Know

Directions: Copy the charts on your answer sheet and write relevant
information, suggestions, or comments that are needed to make them
complete.

Information, suggestion, comments

Methods of preserving
meat

Information, suggestion, comments

Proper Storage of
Preserving meat

Information, suggestion, comments

Techniques in storing
meat

VI. REFLECTION • The learner communicates the explanation of their personal assessment as
indicated in the Learner’s Assessment Card.
• The learner, in their notebook, will write their personal insights about the lesson
using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: JENNIFER R. MARIANO Checked Mercedita L. Cu, Ed.D

by: Jenny Lou M. Calim