EXPLICIT LESSON PLAN

G10 TLE – COOKERY

Teacher: BARBARA LINDY T. OGERIO Date: May 23 & 25, 2022

I. OBJECTIVES:

At the end of the lesson, learners are expected to:

MELC’s: Store Meat (TLE_HECK9-12PCM-IVi--33)

Knowledge : Identify the different methods of preserving meat.

Skills : Draw an illustration of technique that can be used to store meat.
Attitude : Observe appropriate ways to store meat.

II. CONTENT: Store Meat

Learning Materials:
Ballpen, TV, Laptop, Printed materials, Videos & Pictures from Google
Reference:
Kong, Aniceta S., and Domo Anecita P. Technical-Vocational-Livelihood Home Economics
Cookery Manual. Quezon City: Sunshine Interlinks Publishing House, Inc., First Edition, 2016.
pp. 298-302.

III. PROCEDURES:
1. Preparatory Activities
a. Pagsasanay (Exercise)
FIX ME UP!
Below are the jumbled letters that can form a word. See pictures to have clue and to find the right
answers.

1. D R I Y N G

2. A S L I N G T
 3. C U I N R G

4. M O S K N G I

b. Balik-aral (Review)
DO YOU KNOW ME?
Directions: Identify each of the components of plating that shown at the picture.

c. Pagganyak (Motivation)
Directions: Give your insight about the quotes and explain the importance of storing food.
2. Pagsasagawa ng Itinakdang Gawain (Introduction)
In this video, you will learn about the different methods of preserving meat.

Video Link: https://www.youtube.com/watch?v=OyUh7dBbI88

Questions:
What have you saw in the video?
What are the different methods of preserving meat?

3. Paglalahad at Pagtalakay Pagmomodelo (Teaching/ Modeling)

 Food Storage Chart

 Techniques in Storing Meat

Safe Storage
- Meat is among the most perishable foods. This perishable ability makes it a potentially
hazardous food. At ambient temperatures, meat spoils so fast. It is therefore necessary to keep
it in chilled storage.

Storing
- Take time to store the food items. Store new purchases behind old ones and always use the old
stock first. It is easy to put new purchases at the front. However, older stocks are overlooked
and thus cause spoilage. This may include cereal and cereal products, sweeteners, oil,
seasonings, and unopened canned and jars. Do not use kitchen cabinets above the refrigerator,
stove or oven for food storage.
- Never use the area under the sink for storing food because openings around water and drain
pipes are impossible to seal. Pipes may leak and damage the food.
- If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This helps remove
any trace of odors that may remain.
 1. Refrigerator Storage
- A refrigerator provides cold temperature for storing perishable foods such as dairy
products, meat, fish, poultry, eggs fruits and vegetables.
- Protein foods should be stored in the coldest part of the refrigerator. Fruits and
vegetables can be stored in less cold sections or in a special compartment such as the
crisper.
- If refrigerated foods are not properly wrapped, they will dry out and lose nutrients and
flavors. Food should be well covered with plastic, foil, or wax paper, or should be put in
tightly covered containers. Garlic and sausages are strong flavored foods and should
be wrapped tightly in plastic or foil and stored in an air-tight container to prevent the
transfer of aromas to other foods.

2. Freezer Storage
- For proper freezing and storage, the temperature inside the freezer should be 18°C or
lower.
- Store frozen foods in their original packages. Foods to be frozen should be put in
moisture-vapor proof wrapping.
- If plastic containers are used, allow about 2.5cm of headspace at room temperature. At
this point, microorganisms will begin to grow,
- Our sanitary laws and regulations are so designed to safeguard and promote health.

 Bacteria
- Bacteria are all around us, but they are so small and they cannot be seen by the naked
eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful
and necessary such as those in preparing cheese. Other bacteria are essential in
agriculture and industry. However, many types of bacteria are dangerous and cause
diseases if allowed to multiply and transmitted to humans.

4. Ginabayang Pagsasanay (Guided Practice)

SOLVE IT, TO KNOW IT!
Directions: Identify the appropriate suggested maximum temperature needed in each food.

Mechanics: The teacher will give some mathematical problem that the students will solve, and which
will help them to find the right number of temperature needed in each food.

FOOD SUGGESTED MAXIMUM TEMP. (℃)

1. Canned products ?
_____________________
2. Sausage, Ground Meat 18 to ?
_____________________
3. Ham (tender cured) 3 to ?
_____________________
4. Ham (canned) ? to 4
_____________________
5. Fresh pork (not ground) ? to 29
_____________________
 5. Malayang Pagsasanay (Independent Practice)

KNOW MY TEMP.!
Mechanics: The teacher will flash some sample pictures of food and the students will identify its
required maximum temperature.

6. Paglalapat (Application)
DRAW WHAT YOU THINK!
Directions: Draw an illustration that shows some technique that you can use to store meat. Explain
your illustration at the back of your paper.

Criteria Excellent Average Needs Improvement

(30) (25) (15)
Work Quality It is evident that the It is evident that the It is evident that the
work was meet all activity was done activity was rushed.
expectations. with good effort.
Time Management Completed Completed Activity not
activity ahead of activity on time completed on allotted
time time.
Completeness of Task The task was There are few tasks More than half of the
completed omitted. tasks are missing.
according to task
description.

I. Evaluation (Pagtataya)

Directions: Select the best answer. Write the letter on your answer sheet.

1. It is just all around and small that cannot be seen by the naked eye.
a. virus b. bacteria c. salmonella
2. It is the best preventive measure against food-borne diseses.
a. sanitation b. sanitize c. cleaning
3. It can make people sick and some common illnesses are salmonellosis, perfringens poisoning, etc.
a. dirty food b. food contaminated by bacteria c. unwashed food
4. This bacteria are found not only in raw meat but in food handlers with poor personal hygiene.
a. perfringens poison b. samonellosis c. staphylococcus
5. Some bacteria are harmless and useful such as those essential in preparing _____.
a. cheese b. ham c. mayonnaise

II. Assignment (Takdang Aralin)

Answer the remaining activities in your TLE Cookery 10-Q4-W4 Learning Module.