A. Content Standard: The students demonstrate and understanding of the knowledge, skills, and I.

attitudes required in preparing appetizers.

B. Performance Standard: The student independently prepares appetizers.
C. Learning Competency: Keep appetizers in appropriate conditions to maintain their freshness,
quality, and taste.

Objectives: At the end of the lesson, the students must have:

1. understand the importance of utilizing quality trimmings
2.value the importance of being resourceful.
3. enumerated ways on how to use ingredients.
II. Subject Matter: Utilize Quality Trimmings
Textbook: Technical and Vocational Education (Cookery NC11)
Reference: Roast Beef with all the Trimmings
https://cookpad.com/pk/recipes/2127382-sunday-roast-beef-with-all-the-trimmings
III. Materials and Resources: PowerPoint Presentation, Visual aids
IV. Procedure: 4As Method
Teacher’s Activity Students’ Activity

Preparation
Review

Good morning, class! Good morning, teacher

Before we start our discussion, let us

have our opening prayer.

(Opening Prayer) Amen …

Once again, good morning! Before you

take your seats, arrange your chairs, and
pick up pieces of paper in 3, 2, 1. Please
take your seats.

How are you feeling right now, class? Happy, excited and teacher.
I am happy that most of you are in good
condition. I am so glad to know your
positive response.

Since, this is my first time teaching you

allow me to introduce myself. I am
teacher Jinky Jemoya. And you can call
me teacher Jinky. Teacher Jinky!
How do you call me again?

Just like your other teacher I also have

my own classroom rules that abbreviated
as
L- Listen
P- Participate
R-Respect Yes, teacher

Is my classroom rule clear to you class? None, teacher

Very Good! How about assignments to

be passed this morning?

Alright! Last meeting, we tackled about, Directions: Write TRUE if the statement is correct. If the
Small Kitchen Appliance Safety let us statement is FALSE, change the underlined word/phrase
have a quick review. To check whether with the correct one.
you have fully understood the discussion.
Expected answer:
Kindly read the title of our activity and
its mechanics, Jessa, begin! 1. TRUE

1. Having a dirty, unsanitary sink means 2. TRUE

contaminated food.

2. Sanitizing means killing all kinds of

3. TRUE
microorganisms that are present in the
kitchen. 4. Newer
3. Turn off the coffee maker when not in 5. means safe kitchen
use.

4. The older the crock pot is, the better.

5. Good cleaning practices in the

kitchen means unsafe kitchen.
Are you, done?
Let us check your papers.

Very good all of you got the passing

score. Keep it up!

Now, I have here picture. Please observe

because afterwards I will be asking some
questions.

Motivation
IMAGE A. IMAGE B. Ingredient Trimming Possible Dish to
be Used For
Pork Pork Fat Chicharon
Chicken Chicken Feet Adobo, Chicken
Feet Barbeque
(Adidas)
Beef Beef bones Beef Stew
Succulent Unwanted Veggie Lumpia
Now, what have you observe in the vegetables cuttings
picture? (assorted)
Fish Fish Head Fish Stew
What would you feel when you see your
(Tinola), Paksiw
garbage bin full of these?
na isda
As a cook/chef, how would you prevent
In the picture, I observe that there are lot of ingredients that
this from happening?
can be used.

Are you excited to know our topic this I feel bad knowing that there are lot of ingredients that can
morning? still be use.

Statement of the Subject Matter and If I were a cook/chef, I can prevent it by making sure that
the Aim every part of the ingredients is utilize.

Now! I want your full blast of attention,

as we discuss Utilize Quality Yes, mam.
Trimmings. Please be guided with our
classroom rules because at the end of the
lesson you are expected to attain the
following objectives.
Kindly read the objectives all together. At the end of the lesson, the students must have:
Begin! 1. understand the importance of utilizing quality trimmings.
2.value the importance of being resourceful.
3. enumerated ways on how to use ingredients.

Yes, mam.
Are the objectives clear, class?

To fully understand more about our

lesson for this afternoon, we will have
our activity.
 A. Activity

Mechanics:
1. Divide the class into 6 groups.
2. Name 1 viand, appetizer, or
dessert wherein the ingredients
can be use. (Refer to the picture
of ingredients presented)
3. Do brainstorming to come up Yes, mam.
with an idea.
Possible answer:
Is the mechanics clear to you, class? 1. Braised Pork

1. 2. Macaroni Salad, Spaghetti

3. Stir Fried Bitter Gourd

2. 4. Menudo

5. Vegetable Salad

3.

4.

5.

Trimming is the process of removing unwanted parts of

B. Analysis
ingredients.
Okay, before we proceed. What is
trimming, class?

To trim is a technical term in cuisine

which means to remove all unwanted or
inedible parts (i.e., sinews, skin, fat etc.)
from meat fish poultry or vegetables.
The removed parts are called trimmings
and are used for making stocks, soups,
and sauces.

Now, most likely we immediately throw

the trimmings since it is unwanted after
all., but if you really are an excellent
chef, you can still use these trimmings
and transform it into beautiful and
delicious dishes.

Now, I will show to you a video. I want

you to watch and examine the video
completely to
answer my questions later.

The video was all about cooking beef tapa.

Tasty Way to use leftover beef trimmings The main ingredient that was used in making beef tapa was
(https://www.youtube.com/watch? beef trimmings.
v=UzJyFJhrWmI)
The beef trimmings were marinated with spices like onion,
garlic, vinegar, soy sauce and black pepper.
Now class, what was the video all about?
It was dried until a few moistures is left and then fried until
What was the main ingredient used in it becomes crispy.
making beef tapa?

Now, how were the beef trimmings These qualities are:

processed to become a delicious dish?  proper knowledge of the ingredient
 good food cutting skills
 creativity
What else?

It is important that you know the ingredient from inside out.

In other words, even the most unusable
cut from an ingredient can still be used
and transformed into a delicious dish. To
make this possible, you need these three
qualities. Do you what are these
qualities?
First is proper knowledge of the
ingredient. What does this mean?
Next is good food cutting skills. What
does this mean?
We will know what parts can be used and what are the ones
to be thrown.
As a cook, he must be very skillful in using the knife to cut
different kinds of ingredients, to reduce the chances of
wasting ingredients.
A cook must be creative enough to use even the most
unusable part of an ingredient. That is to lessen the cost in
buying ingredients and at the same time, make that part
palatable and tasty.

Lastly, a cook must be creative. Why?

 First is proper knowledge of the ingredient.

All of you are correct! To put it simply,

every ingredient counts. With the rising It is important to know the parts of the ingredients, the parts
prices of ingredients, it is important to that are usable and those that are not.
utilize even the trimmings of the best
ingredients if you want to produce the
best dish. Good food cutting skills.

It’s all about cutting different kinds of ingredients, to reduce

III. Abstraction the chances of wasting ingredients.

Again, what are those qualities that we Cook must be creative.

need to consider?
To be creative enough to use even the most unusable part of
What is it all about? an ingredient. And to lessen the cost in buying ingredients
and at the same time, make that part palatable and tasty.

Indeed! Another?
Ingredient Trimming Possible Dish
to be Used For
What is it all about?
Pork Pork Fat Chicharon
Chicken Chicken Feet Adobo,
Very good! And lastly? Chicken Feet
Barbeque
Why do you think it is important? (Adidas)
Beef Beef bones Beef Stew
Succulent Unwanted Veggie
vegetables cuttings Lumpia
(assorted)
IV. Application Fish Fish Head Fish Stew
(Tinola),
Table Completion Paksiw na isda
Directions: Complete the table below by
supplying it with necessary information.

Ingredient Trimming Possible

Dish to be
Used For
Pork Pork Fat
Chicken Chicken It implies how to be resourceful.
Feet
Beef Beef bones
Succulent Unwanted
vegetables cuttings
(assorted)
Fish Fish Head
Value Integration

What does the first picture trying to

imply?

Bravo! Bear in mind that it is important

for us to be resourceful and creative in
everything we do. Because being
resourceful doesn’t requires amount of
money its all about your creativity.

Evaluation
Essay
Directions: Answer what is asked in the
following questions as precise as
possible.

1. Why do we need to use

trimmings in cooking? (10 pts)

2. How can a cook be able to create

tasty dishes using only trimmings
as ingredients? (10 pts)

V. Assignment: Research about Common Materials Used for Packaging.

SCORING RUBRIC:

10 pts
- the main idea of the statement answers the question
- idea is clearly expressed
- correct spelling and grammar
- no erasures
7 pts
- the main idea of the statement somewhat answers the question
- idea is somewhat clearly expressed
- some errors in spelling and grammar
- some erasures were made
5 pts
- the main idea of the statement does not answer the question
- idea is questionable
- lots of errors in spelling and grammar
- lots of erasures were made
Organized Board Work

UTILIZE OF QUALITY TRIMMINGS

I.OBJECTIVES

1. understand the
importance of utilizing
quality trimmings
2.value the importance of
being resourceful.
3. enumerated ways on how
to use ingredients

Prepared:
JINKY M. JEMOYA
Btled Intern

Approved by:
AIRENE JANE A. SIMENE
Teacher III- TECHVOC DEPARTMENT