Grade

School: Bacoor National High School – Garawan Annex 8

Level:
DAILY LESSON PLAN TLE – FOOD
Learning
Teacher: MICHELLE H. HAYAG PROCESSING (SALTING,
Area:
CURING AND SMOKING)
May 11, 2023 10:15-11:00 8-CHARITY
Teaching Dates and
7:45-8:30 8-DILIGENCE Quarter: 4th Quarter
Time: May 12, 2023
9:30-10:15 8-FAITH

LECTURE PLAN
I. Objectives
A. Content Standard The learner demonstrates understanding on processing food by salting, curing and smoking.
The learner demonstrates independently the procedures of processing food by salting, curing
B. Performance Standard
and smoking.
LO 2. Prepare the raw materials
2.1. Sort and grade raw materials are in accordance with specifications.
C. Learning Competencies (with CG Codes) 2.2. Prepare eggs for salting in accordance with approved standard procedures.
2.3. Prepare poultry for curing in accordance with approved specifications and standard
Procedures. TLE_AFFP9- 12SL-IIc-e
1. Differentiate beef from pork.
D. Learning Objectives (Sub tasked attainable for 1 day)
2. Identify the different grade of meat.
II. Subject Matter (Content)
A. Topic Preparing Raw Materials for Salting and Curing
B. Lesson Grades of Meat
III. Learning Resources
A. References
MELCs
1. For Teachers
p. 13
Technology and Livelihood Education (Food Processing) SALTING, CURING,SMOKING
2. For Learners
pp.
B. Other Resources
1. Web Beef quality grades explained | Beef Magazine
IV. Procedure
Process (Discussion)
a. Review or Presentation of the lesson Identify the following:
1. U.S Grade AA Eggs are nearly perfect. The whites are thick and firm and the yolks are free from
any defects. The shells are clean and without cracks.

b. Motivation
c. Presenting examples / Instances of the new lesson
d. Discussing new concept and practicing new skills
e. Developing mastery (leads to formative assessment)
f. Generalization and abstraction
2. U.S Grade A Same as Grade AA, but the difference is a slightly lower interior quality.
3. Grade B Have slight stains and be irregular in shape and size.
4-5 Two types of how to grade the eggs.
Meat Quiz
1. What cut of meat is used for making bacon?
A. Pork Ribs B. Pork Belly C. Loin Of Beef D. Leg Of Lamb
2. What is the correct term for meat that has a low fat content?
A. Skinny Meat B. Lean Meat C. Bland Meat D. Low Fat Meat
3. A rib-eye is a cut of which kind of meat?
A. Chicken B. Pork C. Turkey D. Beef
4. What cut of beef is traditionally used to make corned beef?
A. Brisket B. Short Ribs C. Skirt Steak D. New York Strip
5. What kind of round beef is in the song "On Top of Spaghetti"?
A. Steak B. Corned Beef C. Meatball D. Roast
a. Name the different kinds of meat that are acceptable for human consumption.
b. Why do we need to grade meat?
Quality Grades for Beef
United States Department of Agriculture (USDA) breaks down the quality grades of beef into
Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner.
1. USDA Prime is the highest quality of beef available. They have the most marbling and are
sure to provide a wonderfully juicy and extremely tasty eating experience. The high level of
marbling makes them great for grilling and other dry cooking methods.
2. USDA Choice is still high-quality beef that has less marbling than Prime. Consumers are going
to receive a delicious and juicy eating experience. Tender cuts are still great for grilling and
other dry cooking methods, while less tender cuts are more suitable for a liquid added type
of cooking.
3. USDA Select is a uniform, leaner quality of beef. It still is tender and can provide pleasurable
eating experiences, having less marbling Select beef is going to tend to be less juicy and
tender than Prime or Select. Most often select cuts are either marinated or braised to
achieve the most eating satisfaction.
4. Pork Quality grades of Pork depends on its color, texture and marbling which can be
determined by visual evaluation or scientific tests such as ultimate pH. Fresh pork is more
tender and juicier when it is reddish-pink, firm and non -exudative. Pork carcasses are not
ribbed, and grades of pork are determined by back fat thickness and carcass muscling.
When it comes to quality grade, it is all about the eating experience of beef. According to USDA,
quality grades are based on two main criteria: the degree of marbling or intramuscular fat in the
beef, and the maturity or estimated age of the animal at slaughter.

g. Evaluation (written test / rubric)
h. Additional activities for application or remediation
Identify the following:
1. USDA Prime is the highest quality of beef available. They have the most marbling and are
sure to provide a wonderfully juicy and extremely tasty eating experience. The high level of
marbling makes them great for grilling and other dry cooking methods.
2. USDA Choice is still high-quality beef that has less marbling than Prime. Consumers are going
to receive a delicious and juicy eating experience. Tender cuts are still great for grilling and
other dry cooking methods, while less tender cuts are more suitable for a liquid added type
of cooking.
3. USDA Select is a uniform, leaner quality of beef. It still is tender and can provide pleasurable
eating experiences, having less marbling Select beef is going to tend to be less juicy and
tender than Prime or Select. Most often select cuts are either marinated or braised to
achieve the most eating satisfaction.
4. Pork Quality grades of Pork depends on its color, texture and marbling which can be
determined by visual evaluation or scientific tests such as ultimate pH. Fresh pork is more
tender and juicier when it is reddish-pink, firm and non -exudative. Pork carcasses are not
ribbed, and grades of pork are determined by back fat thickness and carcass muscling.
1. Define quality in food processing.

V. Remarks

VI. Reflection
a. No. of learners who earned 80% in the evaluation.
b. No. of learners who required additional activities for
remediation who scored below 80%.
c. Did the remedial lessons work? No. of learners who have
caught up with the lesson.
d. No. of learners who continue to require remediation.
e. Which of my teaching strategies worked well? Why did
these works?
f. What difficulties did I encounter which my principal or
supervisor can help me solve?
g. What motivation or localized materials did I use/discover
which I wish to share with other teachers?
Prepared by: Checked by: Noted by:

MICHELLE H. HAYAG NANCY SM. GAWARAN MARICEL R. HERRERA

Teacher III TLE Coordinator OIC/Head Teacher III