TMDI Lesson Plan

In

TLE Cookery 12

I. OBJECTIVES: At the end of the lesson, students are able to:

1. Identify appropriate cooking methods for cooking meat dishes.

2. Choose a cooking technique for meat preparation.

3. Prepare meat-cut dishes according to the given recipe.

II. CONTENT: Cook Meat Cuts

A. Content Standard
The learners demonstrate an understanding preparing and cooking meat dishes.

B. Performance Standard
The learners independently prepare and cook meat dishes

C. Learning Competency
LC Code: TLE_HECK9-12SSS-IIIa-20
Identify the cooking methods for meat dishes.
Apply the right cooking technique when cooking meat-cut dishes.

III. LEARNING RESOURCES

REFERENCES: Cookery Book Manual pp. 276-285

MATERIALS: Laptop, TV, PowerPoint, Rubric

IV. PROCEDURES

Learning Episode 1
Teacher’s Activity Student’s Activity
A. Preliminaries
Classroom Management
Prayer
Greetings
Checking of attendance
Review/ Drill of previous topic
1. What have you still remember on our previous Students will answer.
lesson?

B. Motivation: Fact or Bluff Game

Students will be grouped into 2. Each group
will be given 2 flashcards (fact or bluff). The
 teacher will show or present a statement and
each group will determine whether it’s fact or
bluff. If their answer is either fact or bluff, they
must present a statement to support their
answer.

C. Presentation of Competency: Identify the

methods of cooking meat.
Skills: Cooking
Methodology: Discussion and
Demonstration
Context:

D. Importance

Soup can be a nutrition powerhouse, packed

with carbohydrates, protein, vitamins and
minerals, fiber, and antioxidants. Soup is easy to
prepare.  Eating a bowl of soup is an easy way to
fill up on your recommended servings of
vegetables for the day. Soup can help you lose
weight – warm soup can also make you feel full
so you aren’t tempted to overeat. An appetizer
soup can curb your hunger at the start of the
meal, so you eat less of the other offerings on the
table. Soup contains the very essence of all that is
nourishing and sustaining in the foods of which it
is made. 

Independent Practice:

Instructions:

1. Choose your favorite recipe where one of the basic cooking techniques is applied.

2. Take a 3-min video of the process (cooking demonstration).

3. Send it through messenger.

Rubrics:

Content: 50%

Presentation: 30%
Audio/Video Quality: 20 %

Total of: 100%