LESSO

N PLAN
February 22, 2017/WEDNESDAY
10-B, 10-C, 10-D, 10-F, 10-G, 10-H/10:00-12:02
TLE-HOME ECONOMICS - COMMERCIAL COOKING – (SPECIALIZATION)
I. OBJECTIVE:
Review concept in TLE 10 in Preparation for the Semi-Finals
II.CONTENTS AND MATERIALS
Topic: Plate/Present Meat Dishes
Reference: TLE-Cookery Grade 10 LM and CG
Materials: TLE-Cookery Grade 10 LM, CG, TG, visual aid

III. PROCEDURE
Review the following topic:
 Introduction of meat
 Types of knives
 Different kinds of meat and its sources
 Market forms of meat and cuts
 Marinades and types of marinades
IV. ASSESSMENT:
 Give the definition of meat
 Identify the different kinds of knives
 What are the market forms of meat and cuts and give its definition?
 What is marinades and types of marinades?
V. ASSIGNMENT:
 Review your notes in TLE 10 for the Semi-Finals Examination.
Remarks:

No. of Learners within mastery level:_____

No. of Learners needing remediation/reinforcement: _____

Prepared by: Checked by:

AILEEN I. NUEVAS CRISANTA V. LEONIDO

Teacher I Secondary School Head Teacher III