T.L.

E 8 | First Quarter Week 2 Module

 BASIC EDUCATION DEPARTMENT
ACADEMIC YEAR 2022 - 2023

UNIT TITLE: Food and Food Service

LESSON TITLE: Methods of Processing Meat and Poultry

ESTABLISHED GOALS

CONTENT STANDARD:

The learner demonstrates an understanding of/on:

1. the different cuts of meats
2. the different market forms of meats and poultry

GRADE 8
3. buying the right kind of meat and poultry
4. processing meat and poultry
5. marketing and packing processed meat and poultry

PERFORMANCE STANDARD:

TECHNO
The student:
1. identifies different cuts of meat
2. recognizes the different forms of meat and poultry
3. buys the right kind of meat and poultry
4. processes meat and poultry
5. markets and packages processed meat and poultry

TRANSFER:

Transfer Goal
Students will be able to independently use their learning on the principles and methods of cooking so
that they will be able to prepare delicious meals for family and for the livelihood.

MEANING

Understandings
Students will understand that:
1. processing meat and poultry demand the correct application of principles and methods.
2. effective methods, marketing, and packaging of processed meat and poultry mean success in business.

Essential Questions
Students will keep considering the following questions:
1. Do you eat meat or poultry products? Why?
2. How can you tell if meat and poultry are good?

T.L.E 8 | First Quarter Week 2 Module

 3. What makes a good quality processed meat?
4. Do you like your chicken or meat processed? Why?
5. How can you tell if the packaging is good?
6. If you were to sell a longanisa, how much do you think would you cost the product? Why?

ACQUISITION
Knowledge
Students will know
1. the different kinds of meat and poultry for processing
2. methods of processing meat and poultry
3. the marketing strategies and proper packaging for processed meat and poultry

Skills
Students will be skilled at
1. describing the different kinds of meat and poultry for processing.
2. recognizing the different cuts of meat and poultry
3. assessing good quality processed meat and poultry
4. applying the correct methods in meat and poultry processing
5. adopting appropriate packaging and marketing strategies
6. believing that processed meat and poultry will make a good business

LEARNING COMPETENCIES:

Leads the learner to know the different kinds of meat and poultry for processing particularly on the
methods, production, and marketing of these processed products in the market.

MATERIALS: None
REFERENCES: Lee, Estifania Gloria L. et.al, Learn Earn Achieve Productivity Series, T.L.E., Pages 8-12
LESSON PREVIEW

Topic: Methods of Processing Meat and Poultry

Processed meat is meat that has been preserved by methods such as canning, salting, drying or smoking,
chilling, freezing, and curing.

EXPLORE DAY 1
Present the first Essential Question (EQ): What do you usually crave for: ham or chicken tocino? Why?

FIRM-UP
T.L.E 8 | First Quarter Week 2 Module
 Meat Eater Reasons Poultry Eater Reasons

Process
1. What Questions
makes the processed meat and poultry delicious? Why do they have a longer storage life
compared to unprocessed meat and poultry?
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2. What makes a good quality processed meat?
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DAY 2
Questions:

1. Open your textbook to page 8. And answer the following questions:

a. What are food additives? What makes them maintain and improve the nutritional
quality of processed meat and poultry?
b. What measures are being done by producers to keep processed meat and poultry safe?
c. What other ingredients are used or added to aid in processing meat and poultry? How
does each function?
2. Open your textbook to page 9. Discuss the methods of processing meat and poultry. What
methods of processing meat and poultry are easy to follow? What methods are complicated? Why? What
processed meat and poultry products can you buy in markets? What methods do you think were applied?

DAY 3
T.L.E 8 | First Quarter Week 2 Module
PRACTICAL ACTIVITY
Look for processed meat in grocery stores. List the qualities that make them qualified for export.
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ASSESSMENT
Answer page 12 in your textbook. We will check this during our F2F class.

LEARNING TARGET CHECKLIST | Please shade the circle that corresponds

your answer.

I mastered this I can apply what I am pretty sure I could use more I do not know how to
skill and could I have learned. that I practice write a complete
trach it to understand the sentence.
someone else. skills.
I can
demonstrate
any methods
in meat
processing.

T.L.E 8 | First Quarter Week 2 Module