Republic of the Philippines

Department of Education
REGION VII - CENTRAL VISAYAS
SCHOOLS DIVISION OF CEBU CITY

DAILY LESSON GUIDE IN: Cookery 10

Quarter No. :4 Day and Date: 1

Week No. :1 Module Title: Prepare and Cook Meat
Module No. :1 Lesson/Topic: Types of Knives and their Uses & Introduction of Meat

I. Objectives
At the end of the lesson, the learners are expected to:
1. Identify the Different Types of Knives and their Uses.
2. Demonstrate proper use of specific knives
3. Appreciate importance of Meat and its benefits to consumers

II. Subject Matter

Lesson/Topic: Type of Knives and their uses & Introduction of Meat
Materials Needed: 4th Quarter TLE-Cookery 10 SLM, Laptop, PowerPoint
presentation

III. Procedure

A. Review/ Preparatory Activity/ Motivation

 Flash on screen the different types of knives and let them recognize its name.
 Flash on screen the different kinds of meat and its source.

B. Presentation and Discussion of the Lesson

 Different Types of Knives and their uses

 Composition of Meat
 Structure of Meat
 Two Kinds of Connective Tissues
 Basic Preparation Method of Meat Washing
 Different Kinds of Meat and its Source.
 C. Generalization
 Ask the learners questions about the topic.
1. What are the benefits you can get from eating meat?
2. What are the 2 kinds of Connective Tissues?
3. Enumerate the possible sources of meats.
4. What is the reason why we need to use a specific knife in cutting specific
meat?

D. Application:
 Direction: Match Column A with Column B

C 1. Used for cutting through bones. A. Butcher Knife

E 2. Used for carving and slicing cooked meats. B. Chef Knife
B 3. For general cutting purposes. C. Cleaver
D 4. Carving roast chicken and duck. D. Utility Knife
_A 5. Used for cutting, trimming raw meats. E. Slicer

 Direction: LIKE or DELETE, write LIKE if the statement is correct, and write
DELETE if the statement is incorrect.

1. Lean meat is composed of short, thick muscle fibers bound together in bundles.
(DELETE – long and thin muscle fibers)
2. Pork is divided into large sections called Primal Cuts. (LIKE)
3. Tenderness is the main source of flavor in meat. (DELETE – fat)
4. Collagen is a yellow connective tissue that does not broke down by cooking.
(DELETE – Elastin)
5. Chevon is a meat that comes from deer/goat. (LIKE)

E. Enrichment
 Video showing on Different Types of Knives and Sources of Meat

IV. Assessment/ Performance Assessment

 No assessment or Performance tasks are to be given this day

V. Agreement/ Assignment

 Answer the following question in a ½ crosswise.

1. What I have learned….
2. I want to learn…..