CURRICULUM MAP IN COOKERY 10

FIRST QUARTER- EGG, STARCH AND CEREAL DISHES

Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 1: PREPARE EGG DISHES Number of Days: 45

PREPARE CEREALS and STARCH DISHES

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
1. core concepts and principles in cookery 1. apply core competencies in cookery as prescribed in the TESDA
2. preparing and cooking cereals and starch dishes 2. independently prepare and cook cereals and starch dishes

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – The Learners 1. Tools, utensils, LO 1. Perform EXPERIENTAL Textbooks
demonstrate an and equipment mise en place Cleaning is very Presentation of cleaning LEARNING:
understanding on: needed in egg 1.1. clean, sanitize, essential for Kitchen Tools and Realia
PREPARE EGG preparing and preparation and prepare tools, cooking. It is the Equipment through ORAL
DISHES (ED) cooking egg dishes. 2. Cleaning and utensils, and process of removing presenting Real tools and From a previous Power Point
sanitizing tools and equipment needed in soil or residue by equipment
equipment preparing egg dished experience, what
the use of soap and
3. Nutritional value 1.2. identify an are the tool and
The learners detergents. DISCUSSION:
and components of egg’s components equipment needed
independently Why do we need to know
eggs and its nutritive in cookery.
prepare and cook ways on the cleaning the
4. Characteristics of value
egg dishes. tools and equipment?
quality fresh eggs 1.3. identify and CLASSIFICATION:
5. Ingredients for prepare
egg dishes ingredients Classify the tools,
according to
standard recipes
equipment and
 Materials.

6. Market forms of LO 2. Prepare and Eggs has 100% Socrates Method Quiz Text Books
egg cook egg dishes protein. Discussion about the True or False Pictures
7. Uses of eggs 2.1 identify the market forms of eggs, its Eggs
in culinary arts market forms uses in culinary and the
8. Varieties of of eggs different method of
egg dishes 2.2 explain the cooking.
9. Suggested uses of
projects: eggs in culinary arts
10. Various egg 2.3 cook egg dishes
dishes in accordance with
the prescribed
salad
11. Factors for LO 3. Present Plating is the Demonstration Activity: Tools
consideration in egg dishes arrangement of Demonstrate how to Based on the Equipmemt
presenting egg 3.1 select suitable food on a plate to plate the different egg learnings gained, Materials
dishes: plates according look appetizing. dishes. students will
11.1 Plating to standards
demonstrate how to
11.2 Garnishing 3.2 present egg
11.3 Side dishes hygienically do plating.
dishes 12 OHS and attractively
using suitable
garnishing and
side dishes
sequentially within
the required time
frame
13 Evaluation of the LO 4. Evaluate the Learning by doing Laboratory Laboratory Laboratory Room
finished product finished product is very effective Teacher will set the Each group will
using rubrics 4.1 rate the way to learn. schedule to perform the prepare an egg
finished products different method of dishes and present it.
using rubrics cooking eggs.
LESSON 2 What are the 1. Tools and LO1. Perform Discussion Collaborative Product Packaging
different product equipment needed mise en place Starch and Cereals The teacher will discuss Learning with starch and
PREPARE students can make 2. Quality of 1.1. prepare the are the sources for the different kinds of cereal cereals.
CEREALS and out of cereals and cereals and starch tools, equipment, native delicacies. and starch. By pair
STARCH DISHES starch? dishes and ingredients Brainstorming Textbooks
3. Nutritional value based on about cereals and
and components of prescribed starch, make your
cereals and starch standards own recipe.
4. Food sources 1.2. determine the Discuss its
and kinds of starch sources and kinds nutritional value
and cereals of starch and
5. Ingredients for cereals
starch and cereal 1.3. identify the
ingredients in
the
dishes preparation of
various types of
starch and cereal
6. Methods of LO2. Prepare Safety and hygienic Video Presentation Activity Video Clip
cooking starch and starch and cereal practices in the Video about different From the given Text Book
cereal dishes dishes kitchen is the key to types of starch and cereal different name of
7. Preparation of 2.1 cook various success in preparing dishes with sauces. the dishes, state if it
sauces and types of starch various types of is uses starch and
accompaniments for and cereal dishes starch and cereals Discussion cereals.
starch and cereal 2.2 prepare sauces dishes. Discuss the safety and
dishes and accompaniments hygienic practices while
8. Safety and of selected starch working in the kitchen.
hygienic practices and cereal products
in the kitchen 2.3 follow safety
9. Suggested and hygienic
projects: practices while
Cereal and starch working in the
dishes kitchen
10. Factors to LO 3. Present Demonstration Service Learning Realia
consider in starch and cereal When Plating the Demonstrate how to With their
presenting starch dishes arrangement of the plated starch and cereals groups, students
and cereal 3.1 present starch food and the food dishes. must prepare a
dishes dishes with suitable itself will be starch and cereal
10.1. Plating plating and complement. dishes. Present it.
10.2. Garnishing garnishing according
10.3. Sauces to standards
10.4.
Accompaniments
11. Techniques for LO4. Storing Storing Technique is Discussion Pen- and paper Textbooks
storing starch and starch and cereal very important in Discuss how to store test Internet
cereal dishes dishes cookery to avoid cereals and starches
12. FIFO 4.1 store starch and food contamination. properly. Make an essay
cereal at how to store cereals
appropriate and starches
temperature properly.
4.2 maintain
optimum freshness
and quality of
starch and cereal
dishes according to
standards
4.3 store starch
and cereal
according to
standard operating
procedures
 CURRICULUM MAP IN COOKERY 10

SECOND QUARTER- VEGETABLES DISHES and SEAFOOD DISHES

Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 2: PREPARE VEGETABLES DISHES Number of Days:

PREPARE AND COOK SEAFOOD DISHES

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
- preparing and cooking vegetable dishes - independently prepare and cook vegetable dishes
- preparing and cooking seafood dishes. - independently prepares and cooks seafood dishes

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – Vegetables have 1. Principles of LO 1. Perform Vegetables must be Textbooks
different variety preparing vegetables mise en place taking care of. Small Discussion ORAL Recitation
and uses. 2. Characteristics of 1.1. identify bruises of vegetable Identify the different Open- Ended Realia
PREPARE quality vegetables ingredients can loss a lot of types of vegetables. Question about
VEGETABLES 3. Thawing frozen according to nutrient. the topic. Power Point
DISHES vegetables standard Demonstration
recipe
Demonstrate how to
How to classify 1.2. prepare
thaw and wash
vegetables? ingredients
according to a given vegetables.
recipe, required
form, and
timeframe
1.3. thaw frozen
ingredients and
wash raw
vegetables
 following standard
procedures

What are the 4. Market forms of LO 2. Prepare Cooking Vegetables Socrates Method Activity ( by pair) Text Books
market forms of vegetables vegetable dishes is a crucial one. A Discussion about the Pictures
vegetables? 5. Factors in the 2.1 identify market chef need to select market forms of 1. From the given Power point
selection of forms of good quality vegetables, its uses in list of vegetables,
vegetables used vegetables vegetables. culinary and the different classify them
for culinary arts 2.2 select various method of cooking.
6. Methods of kinds of vegetables according to its
cooking vegetables according to a category.
dishes given menu 1.1 how will you
7. Preparation of 2.3 cook variety of going to market
sauces and vegetable dishes the vegetables.
accompaniment for following appropriate 1.2 State the
serving vegetable cooking methods to cooking method
dishes preserve optimum appropriate to the
8. Suggested quality and nutrition
vegetables.
projects: 2.4 prepare
Various vegetable suitable sauces and 1.3 Think a recipe
dishes accompaniment in of a sauce that will
serving vegetable serve as an
dishes accompaniment of
your vegetable
dishes.
9. Presentation of LO 3. Present Plating is the Laboratory Laboratory Each Tools
prepared vegetables vegetable dishes arrangement of Teacher will set the group will prepare Equipmemt
dishes. 3.1 present food on a plate to schedule to perform the an vegetable Materials
10. Factors in vegetable recipes look appetizing. different method of dishes and present
plating vegetable with appropriate cooking vegetables. it.
dishes sauces and
accompaniments
11. Techniques LO 4. Store Storing of Food will Discussion Reflection Text Book
in storing and vegetables always be hygienic Discuss the proper way What are the safety Power Point
vegetables 4.1 store and should follow of storing vegetables. and hygienic
12. FIFO vegetables based the kitchen SOP. practices in kitchen
13. Safety and on the prescribed laboratory?
hygienic practices location and
in the laboratory temperature
kitchen 4.2 demonstrate
vegetable storage
in accordance with
FIFO operating
procedures
4.3 follow standard
 safety and hygiene
procedures
14. Evaluation of the LO 5. Evaluate the Laboratory Laboratory Laboratory Room
finished product finished product Teacher will set the In presentation of the
using rubrics 5.1 rate the schedule to perform the dishes, teacher will
finished products different method of evaluate the product
using rubrics cooking vegetables. of the
learner.
LESSON 2 What are the 1. Types of Seafood LO 1. Perform Discussion Task:
nutrients we could 1.1. Shellfish Mise en Place Every part of a fish Interactive discussion of Group Activity: Visual aide/ Tools
PREPARE AND get from seafood? 1.2. Fin fish 1.1. prepare the is useful and has a the topic. Arrange the and equipment
COOK SEAFOOD 1.3. Others kitchen tools, specific uses and scramble words.
DISHES 2. Varieties of Fish equipment, and function. Power Point
2.1. Structure ingredients based
2.2. Body shape on required Textbooks
2.3. Market forms standards
How to clean fish 2.4. Fat contents 1.2. identify types,
2.5. Water source varieties, market Collaborative Learning:
properly?
2.6. Processed fish forms, nutritive Recipe serves as a Students will discuss Individual
2.7. Others value, and
What are the guide when cooking the different parts of the Activity:
3. Market forms of composition of
appropriate cuts of fish and seafood. fish and the proper way of Draw a fish and
4. Fish cuts fish and seafood
fish? 5. Composition and
cutting it. label its parts.
1.3. assemble
nutritive value of ingredients
fish according to recipes,
6. Processing Fish recipe card, or
6.1. Scaling enterprise standard
6.2. Cutting of 1.4. identify steps
tails and fins in processing fish
6.3. Eviscerating
6.4. Cleansing
6.5. Canning
7. Methods in LO 2. Handle Proper way of Video Presentation Video Clip
Three methods of thawing frozen fish and seafood thawing fish and Video Clip about Group Reporting
thawing: ingredients 2.1 handle seafood will methods of thawing about the methods Text Book
1. Ingredients will 8. OHS seafood ensure maximum frozen ingredients. of thawing.
enclose in plastic hygienically quality and
and immerse in 2.2 thaw frozen maintain its Discussion
water, change the seafood correctly to nutritional value. Discuss the safety and
water every 30 ensure maximum hygienic practices while
minutes. quality and
working in the kitchen.
maintain nutritional
2. Use the
value.
microwave oven.
3. Put in the
refrigerator

Standard 9. Principles of LO 3. Cook fish Discussion Service Learning Visual Aide

Operation cooking fish and sea and shellfish Cooking fish and Collaborative With their
Procedure is food dishes 3.1 clean, cut, shellfish involves discussion about the groups, students Tools, Equipment,
needed in 10. Dry-heat cookery and fillet seafood scientific methods. topic. must prepare Materials
preparing dishes. 11. Moist-heat 3.2 prepare . ingredients according
cookery ingredients to a given recipe.
12. Variety of according to a
shellfish and fish given recipe Demonstration
dishes 3.3 demonstrate demonstrate various
presenting starch various methods methods of cooking fish and
and cereal dishes of cooking fish and shellfish
10.1. Plating shellfish
10.2. Garnishing
10.3. Sauces
10.4.
Accompaniments
Are garnishes being 13. Presentation LO 4. Following the Discussion Demonstration Visual Aide
edible or not edible? of fish and Plate/Present guidelines in Discuss how to store demonstrate
seafood dishes fish and seafood preparing and fish and seafood. various methods of Tools, Equipment,
14. Plating 4.1 prepare and serving fish and cooking fish and Materials
15. Garnishing present fish shellfish. shellfish, how to do
16. Guidelines and seafood the plating with
in serving fish dishes garnishes and must Textbooks
and seafood 4.2 perform be follow the
dishes guidelines in guidelines in serving Internet
serving fish and fish and seafood
seafood dishes. dishes.
17. Factors in storing LO 5. Store fish Storing Technique is Discussion Individual Visual Aide
and handling and seafood very important in Collaborative Activity:
seafood 5.1 ensure that cookery to avoid discussion about the Tools, Equipment,
18. Storage trimmings, fish, food contamination. topic. Make your own Materials
requirements for and seafood are recipe of fish and
fish stored hygienically shell fish.
19. Minimization 5.2 check date Textbooks
Indicate there how
techniques in stamps and codes to store it properly.
relation to seafood where applicable
to ensure quality
control
5.3 store seafood in
 accordance with
FIFO operating
procedures and
standard storage
requirements
20. Evaluation of the LO 6. Evaluate the Rubric is used to Laboratory Laboratory Rubrics
finished product finished product rate the product Teacher will set the In presentation of the
6.1 rate the fairly and schedule to perform the dishes, teacher will Laboratory Room
finished products accurately. different method of cooking evaluate the product
using rubrics fish and shellfish. of the
learner.
 CURRICULUM MAP IN COOKERY 10

THIRD QUARTER-

PREPARE STOCKS, SAUCES AND

SOUPS PREPARE POULTRY AND GAME
DISHES
Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 3: PREPARE STOCKS, SAUCES AND SOUPS Number of Days:

PREPARE POULTRY AND GAME DISHES

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
- basic concepts and underlying theories in preparing stocks, sauces, and soups - prepares a variety of stocks, sauces, and soups used in different cultures
- concepts and principles in storing and reheating stocks, sauces, and soups - independently demonstrates competencies in storing and reheating stocks, sauces, and soups
- basic concepts and underlying theories in preparing poultry and game dishes - prepare a variety of poultry and game dishes found in different cultures

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – What are the 1. Principles of LO 1. Prepare There are two Textbooks
differences between preparing stocks stocks for menu major types of Discussion ORAL Recitation
stocks, sauces and 2. Classifications of items stocks; the brown Interactive Discussion Open- Ended Realia
PREPARE STOCKS, soup? stocks 1.1 use ingredients stock and white about the topic. Question about
SAUCES AND 3. Ingredients in and flavoring stock. the topic. Power Point
SOUPS preparing stocks according to Demonstration
4. Types and uses enterprise
Demonstrate how to
of convenience standards
products 1.2 produce prepare the stocks.
5. Methods of variety of stocks
preparing stocks according to
6. Suggested enterprise
standards
procedures
Projects:
6.1. White stock
6.2. Brown stock

7. Classifications of LO 2. Prepare Selecting good Socrates Method Library Work Text Books
soups soups required for quality ingredients Discussion about the
8. Ingredients in menu items in preparing soup. topic. Search 10 recipe Pictures
preparing soups 2.1 select and of soup. Compile it
9. Techniques in assemble correct
in long folder. Video Clip
presenting and ingredients in
evaluating soups preparing soups, Study the
10. Suggested soup including stocks procedure on how
Video Presentation
recipes and garnishes to make it.
Video clip on how to
11. Garnishes for 2.2 prepare variety prepare soup and how to
the presentation of soup recipes
present it.
soups according to
12. Techniques enterprise
in presenting and standards
evaluating soups 2.3 present and
13. Criteria in evaluate soup
presenting and recipes in
evaluating soup accordance with
recipes (e.g. right the criteria
flavor, color,
temperature, service
ware, and suitable
garnishes and
accompaniments)
14. Suggested
projects:
Various kinds of soup
15. Classification LO 3. Prepare Sauce derived Discussion Activity Task: Text Books
of Sauces sauces required from Latin word Interactive Discussion
16. Ingredients for menu items salsa meaning about the topic. Brainstorming with
in preparing 3.1 classify various salted. the group mates on
sauces types of sauces what sauces to be
17. Methods of and their prepared.
preparing sauces corresponding
18. Types of 3.2 prepare a
thickening variety of hot and
agents and cold sauces based
convenience on the required
products used in menu items
 preparing sauces 3.3 identify the
19. Role of types of thickening
thickening agents and
agents and convenience
convenience products used in
products in the preparing sauces
preparation of 3.4 use
sauces thickening agents
20. Criteria for and convenience
evaluating products
sauces appropriately
21. Common 3.5 evaluate sauces
problem in the for flavor, color,
preparation of and consistency
sauces 3.6 identify and deal
22. Suggested with problems in
project: the preparation of
Various type of sauces
sauces
23. Methods of LO 4. Store and Storing of Food will Demonstration Demonstration Text Book
storing and reconstitute always be hygienic
reheating stocks, stocks, sauces, and should follow Demonstrate how to store Students how to Power Point
sauces, and soups and soups the kitchen SOP. and reconstitute the soup, store and
24. OHS 4.1 maintain stocks and soups. reconstitute the Visual Aide
optimum quality Reconstitute the soup, stocks and
and freshness of stocks, sauce and soups
stocks, sauces, and Tools, Equipment
soups in hygienicc
soups and Materials
way.
4.2 reconstitute
stocks,
25. Evaluation of the LO5. Evaluate the Laboratory Laboratory Laboratory Room
finished product finished product Teacher will set the In presentation of the
using rubrics 5.1 rate the schedule to perform the dishes, teacher will Rubrics
finished products different method of evaluate the
using cooking stocks, soup and product of the
sauces. learner.
LESSON 2 What is poultry? 1. Preparation of LO 1. Performs Discussion Collaborative
poultry for cooking mise en place Mise en Place is a Interactive discussion of Learning Students Visual aide/ Tools
PREPARE 1.1. Slaughter 1.1. prepare the French term the topic. will perform the and equipment
POULTRY AND What are the steps in and bleeding tools, equipment, meaning to the activity on how to
GAME DISHES preparing poultry? 1.2. Scalding and ingredients arrange everything prepare poultry. Power Point
1.3. Defeathering based on before working in
1.4. Evisceration standards the laboratory. Textbooks
1.5. Deboning 1.2. identify the
2. Market forms of market forms of
poultry poultry
3. Poultry cuts 1.3. determine
poultry cuts in
 accordance with
prescribed dish

4. Types and causes LO 2. Cook poultry Food Spoilage and Video Presentation Video Clip
of food spoilage and and game bird cross contamination Video Clip about Oral recitation
cross- contamination dishes have different types methods of cooking Text Book
5. Methods of 2.1 prepare poultry and causes. poultry. Quiz
cooking poultry hygienically to
and game birds minimize risk of Discussion
5.1. Dry-heat food spoilage and Interactive Discussion
cookery cross- contamination about the topic.
5.2. Moist-heat 2.2 cook various
cookery poultry and
6. Nutritional value game bird dishes
of poultry and game
bird dishes

Standard 9. Principles of LO 3. Cook fish Discussion Service Learning Visual Aide

Operation cooking fish and sea and shellfish Cooking fish and Collaborative With their
Procedure is food dishes 3.1 clean, cut, shellfish involves discussion about the groups, students Tools, Equipment,
needed in 10. Dry-heat cookery and fillet seafood scientific methods. topic. must prepare Materials
preparing dishes. 11. Moist-heat 3.2 prepare . ingredients according
cookery ingredients to a given recipe.
12. Variety of according to a
shellfish and fish given recipe Demonstration
dishes 3.3 demonstrate demonstrate various
presenting starch various methods methods of cooking fish and
and cereal dishes of cooking fish and shellfish
10.1. Plating shellfish
10.2. Garnishing
10.3. Sauces
10.4.
Accompaniments
Are garnishes being 13. Presentation LO 4. Following the Discussion Demonstration Visual Aide
edible or not edible? of fish and Plate/Present guidelines in Discuss how to store demonstrate
seafood dishes fish and seafood preparing and fish and seafood. various methods of Tools, Equipment,
14. Plating 4.1 prepare and serving fish and cooking fish and Materials
15. Garnishing present fish shellfish. shellfish, how to do
16. Guidelines and seafood the plating with
in serving fish dishes garnishes and must Textbooks
and 4.2 perform
seafood dishes guidelines in serving be follow the
fish and seafood guidelines in serving Internet
dishes. fish and seafood
dishes.
17. Factors in storing LO 5. Store fish Storing Technique is Discussion Individual Visual Aide
and handling and seafood very important in Collaborative Activity:
seafood 5.1 ensure that cookery to avoid discussion about the Tools, Equipment,
18. Storage trimmings, fish, food contamination. topic. Make your own Materials
requirements for and seafood are recipe of fish and
fish stored hygienically shell fish.
19. Minimization 5.2 check date Textbooks
Indicate there how
techniques in stamps and codes to store it properly.
relation to seafood where applicable
to ensure quality
control
5.3 store seafood
in accordance with
FIFO operating
procedures and
standard storage
requirements
7. Factors in LO 3. Presentation of Discussion Demonstration Visual Aide
presenting/plating Plate/present menu must Collaborative Students will
poultry and game- poultry and game consider the discussion about the demonstrate how to Tools, Equipment,
bird dishes bird dishes following: topic. prepare and present Materials
8. Types of service 3.1 identify the type the poultry dishes.
ware of service ware to Customer
9. Plating be utilized in serving Textbooks
Environment
10. Garnishing poultry and game-
11. Sauces bird dishes
12. Accompaniment 3.2 present plated
poultry and game-
bird dishes with
appropriate sauces,
garnishes, and
accompaniments
13. Techniques in LO 4. Store Discussion Reporting Visual Aide
storing poultry and poultry and game Collaborative
game bird bird discussion about the Textbooks
4.1 store and topic.
maintain poultry and
game bird according
to standards
14. Evaluation of the LO 5. Evaluate the Rubric is used to Laboratory Laboratory Rubrics
 finished product finished product rate the product Teacher will set the In presentation of the
using rubrics 5.1 rate the finished fairly and schedule to perform the dishes, teacher will Laboratory Room
products using accurately. different method of cooking evaluate the
rubrics fish and shellfish. product of the
learner.
CURRICULUM MAP IN COOKERY 10

FOURTH QUARTER-

PREPARE AND COOK MEAT

Key Stage Standard: This course is designed for a Grade 10 student to develop the knowledge, skills, and attitudes to perform Cookery tasks.

Grade Level Standards: It covers core competencies as follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and game dishes, and (7) preparation of and cooking meat.

Unit 3: PREPARE AND COOK MEAT Number of Days:

Content Standard Performance Standards

The learners demonstrate an understanding of : The learners:
- preparing and cooking meat dishes - independently prepare and cook meat dishes

Lesson Number/ Key Understanding Knowledge Skills 21st Century Points of Teaching Assessment Resources
Title/Focus and Key Questions Skills Integration Strategies/Differentiated Strategies
Instruction
LESSON 1 – How to cook meat 1. Principles in LO 1. Perform Learning how to Textbooks
in different meat preparation mise en place cook will help Discussion ORAL Recitation
methods? 2. Market forms of 1.1. prepare the students to ensure Interactive Discussion Realia
PREPARE AND meat tools, equipment, that the way of about the topic. Open- Ended
COOK MEAT 3. Different kinds ingredients, and preparation will Question about the Power Point
of meat other supplies maintain the
3.1. Beef based on the given topic.
nutrients of the
3.2. Pork recipe meat.
3.3. Carabeef 1.2. prepare the Peer Review
3.4. Others tools, equipment, With Peer ( 3
4. Different types of ingredients, and member) brainstorm
other supplies
based
 meat cuts on the given recipe. about the topic on
5. Tools, utensils, the different types of
and equipment for meat.
meat preparation
6. Techniques in
meat tenderizing

7. Variety of meat LO 2. Cook meat Cooking of variety Socrates Method Multiple Choice Text Books
How to cook frozen dishes cuts meat dishes will Discussion about the Questions.
meat? 8. Methods of 2.1 identify the add the more eating topic. Pictures
cooking meat market forms experiences.
8.1. Dry-heat and cuts of meat
Video Clip
cooking 2.2 prepare meat
8.2. Moist-heat cuts according to
cooking the given recipe Video Presentation
9. Cooking 2.3 prepare and use Video clip on how to
specialty cuts suitable marinades prepare soup and how to
10. Cooking for a variety of
present it.
frozen meat meat cuts
2.4 identify
appropriate cooking
methods for meat
Demonstration
cuts Demonstrate how to
2.5 apply the cut meat
different
techniques in meat
preparation
2.6 cook meat-cut
dishes according
to the given
recipe.
12. Methods of LO3. Present meat Portion Controlling Demonstration Activity Task: Text Books
presenting dishes is needed for
meat dishes 3.1 present meat accurate Demonstrate how to Prepare a recipe Tools/ Equipment
13. Plating dishes measurement of the prepare, plating and on meat
14. Garnishing aesthetically, based ingredients. portion controlling for preparation. Video Clip
15. Portion on classical and cooked meat.
control for cooked cultural standards
meat 3.2 select Video Presentation
suitable plate Video Clip on
according to preparation, plating and
standard
garnishing of meat.
16. Techniques in LO4. Store meat Storing of Food will Discussion Role Playing Text Book
storing meat 4.1 utilize quality always be hygienic Interactive discussion Students will
1.1. Types trimmings and and should follow on how to select packaging demonstrate the Power Point
of containers leftovers in storing the kitchen SOP. materials and how to store techniques in
1.2. Temperature meat it properly. storing meat via Visual Aide
1.3. FIFO 4.2 store fresh and Utilization of the role playing.
requirements cryovac-packed appropriate Tools, Equipment
meat according to packaging materials
health regulations and Materials
for commercial and
4.3 use required for storing purposes.
containers and
store meat in
proper temperature
to maintain quality
and freshness
4.4 store meat in
accordance with
FIFO operating
procedures and
meat storage
requirements
17. Evaluation of the LO5. Evaluate the Laboratory Laboratory Laboratory Room
finished product finished product Teacher will set the In presentation of the
using rubrics 5.1 rate the schedule to perform the dishes, teacher will Rubrics
finished products different method of evaluate the product
using cooking meat. of the
learner.