School San Isidro Integrated School
Teacher Katrina P. Dela Pena
GRADE 10
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teachers Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials form
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
1. Greetings
Grade Level 10
Learning Areas TLE- Cookery
Teaching Dates and Time April 18, 2022 Quarter 4th QUARTER
10:30 to 11:30 am
COOKERY 10
preparing and cooking meat dishes
Independently prepare and cook meat dishes
1. Classify the composition of meat and familiarize the different meat sources
2. Appreciate the relevance of meat
3. Perform mise en place; meat cuts
1. Principles in meat
preparation
2. Market forms of meat
3. Different kinds of meat (TLE_HECK10PCM-IVa-30)
TLE - Cookery Quarter 4- Module 2
TLE – Cookery Quarter 4-Module 2
TLE – Cookery LM pages 8-9
None
Learning Activity Sheets
Laptop, Internet/Data, Power Point Presentation, Pictures/ illustrations, Scaling Video, Cookery Module, Learning Activity Sheets
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
“Good afternoon class!” “Good afternoon, Sir!”m
“How’s your day so far?” “I’m Good/I’m fine Sir”
What makes you happy? “Ma’am my Nephew, because he loves to hug me”
 “Ma’am my dog because he’s so cute
“That’s good to hear so that we can start our day with a smile on our lips, and it will also
serve as an inspiration for us this morning. Now I’m expecting that you have the energy to
participate in our discussion today”

2. Prayer “Okay before we start the discussion, please close your eyes and feel the presence of the (The students will vow their heads and they will
Lord.) pray quietly)
(The prayer will be posted on the screen)

3. Classroom Management Rule no.1

Mute your microphone while listening to the discussion
and unmute it if you want to speak.
Yes Ma’am!
Rule no. 2
Press the “raise hands V” If you want to say something or you can also use the chatbox.

Rule. no.3
You can open your camera if you want to speak or if you have questions.

Rule #4 prepare your TLE notebook, module 4, and ballpen.

Are the rules clear to everyone?” Press the heart emoji if you understand”

4. Checking of attendance “I will be checking your attendance, kindly type your name, and section in the chatbox The students will type their names on the chat box
below. Later, I will check it and it will also serve as your attendance for today’s session. and open their cameras)
(The students will open their cameras and smile)
Please open your camera for a short picture taking.

5. Reviewing previous lesson “Before we start with our lesson for today let’s have a short review “

Last quarter we discussed seafood dishes right?

What do you remember in our previous lesson? “Ma’am during last time we tackled fish and
seafood dishes.
We also discussed the guidelines for buying fresh
fish and seafood, and how to properly handle it,
Yes, Very good!,
store, prepare, cook, and serve fish and shellfish by
Last quarter we discussed seafood, its importance and how to pick a good kind of fish and applying the different techniques.
shellfish, and how to handle, how to store, how to cook, how to prepare, and how to serve
it following the different guidelines and techniques. Its very important because food
contamination leads to food poisoning. We also discuss how to plate and serve different
kinds of seafood dishes and how to present it properly during plating.
“Ma’am it is important that we know how to
Okay! again why is it important to have skills and knowledge in plating and serving
properly plate and serve because sometimes we
seafood?
also need to be neat and presentable, even if we are
just at home and we can serve the food properly,
then it also gives an excitement to those who like
to eat.”

Yes Verygood!

“It is important to have knowledge on the proper way of plating and serving seafood
dishes, because even if we are just at home or even if we are not chefs, it is important that
we have knowledge and skills that we can apply every day especially in preparing and
presenting the food to our family

Okay! Thank you, for answering

“Since you already know some techniques for cooking fish and shellfish, we can now
move on to the next topic”

“Before we continue, I will share with you the learning objectives that we need to achieve
today”

“Will you please read (Name of the students) Learning Objectives

1. Classify the composition of meat and
explain the different meat sources
2. Discuss the relevance of meat cuts
3. Perform mise en place

Okay thank you!

Motivation “You will get hungry with our topic today”

(This picture will be flash on the screen)

(Localization)

“Have you ever tried to eat in a fast food chain or order to buy burger in a restaurant? “Yes, Ma’am”

We all know that it is one of our favorite in Jollibee and Mcdonalds, correct?”

“Yes, Ma’am”

“How about trying to eat samgyupsal with your friends?”

“We do that in restaurants or eateries, especially before the pandemic, but now it’s not the
case anymore since it is not that strict anymore compared to the previous year. but we still
need to be careful and avoid going out as much as possible if it’s not important. Okay?

“There are some that can buy and prepare and cook at home especially when there are
gatherings or celebrations in our family.
“Yes, Ma’am”
 Meat is always part of the occasion, and also part of our life, am I right?

(HOTS QUESTION) “Now, I have a question for you”

Ma'am because once the meat has become tender,
Why are Filipinos fond of eating meat, especially pork? it is delicious to eat, it is like a bubble gum when
we chewed, then it taste better when it have
“Do you agree with that?” condiments.”

“Yes, once the meat is cooked, it's like bubble gum. And it’s delicious to eat when we add
spices or condiments. That's why meat like Lechon is one of the favorites of Filipinos.”

“Another answer, who wants to share their idea?”

“Why are Filipinos eating different meats like pork?

“Yes Ma’am, because it is part of our culture and

usually serve as main dish, especially here in the
Yes, very good, that is because in our culture, way back in our history, even before we Philippines.”
were discovered by Ferdinand Magellan, the Filipinos eat meat. Meat is really part of the
lives of Filipinos because we are fond of eating meat.
(Integration-History)
We all know that Lechon is always present at the party when you are rich, while barbeque
(Contextualization)
and shanghai for those who are not so rich.

We also need to know what we need to buy in the market if we will prepare or cook meat
for our family.

I will show you a short video when I went to the famous Sangitan, Public market I here in
Cabanatuan.

Play the video

“Yes Ma’am”
“Did you miss going to the market?”

Yes! We all miss going to the market since during this pandemic we were not allowed to
go to the market without the quarantine pass. But this time since we are in level 1
according to AITF we can now go to the market or anywhere we want.
“Yes, Ma’am”
(Localization) “Have you been to Sangitan with your parents?”

Well “Sangitan is a Public Market here in Cabanatuan City. What you will see in this
video are the different types of meat. You will also see the prizes according to their cuts,
and market forms.

We will also discuss the different meat like fresh meat and processed meat and how to
prepare it.

So, what do you think is our topic today?

“Our topic for today is about Prepare and Cook
(Mise en Place).

Pre test Before we start with our lesson for today, let’s have a pretest, to assess what you already
know about this topic.

It is called “Can you guess it”

You will write the answer in your notebook, later on we will see how many correct
answers you got.

“Are you ready my dear students?” “Yes, Ma’am”

1. It refers to animal flesh that is eaten as food.

Answer
meat or meet 1. Meat
2. Red meat
3. 75 %
2. Classification of meat that turns dark when cooked white. 4. Chevron
meat or red meat 5. Process meat

3. Meat contains _____% of water

75 or 25%
 4. It is the meat of dear/goat.

chevron or veal

5. These are the meat products that have been cured with preservative agents like tocino,
ham, and longganisa.

chilled meat or processed meat

“Are you done answering?”

“Yes, Ma’am”
“Now let us check your answer and let’s see your score”
(Students click the raised hand button on their gadget based on their scores)

So, “Bata ikaw to kapag”

5- Ikaw na the best ka

4- Ginalingan
3- Angas ng batang ito
1-2- Tara beh! Aral

“For those who got a low score, that's okay, please listen carefully for you to know more
about our topic today”
“Yes, Ma’am”
“Is that clear to everyone?”

“These are the words that we need to unlock in order for you to understand more our
Unlocking words lesson for today.

1.Flesh – is the soft tissue of the body, found in muscle and fat of meat.

2. Coagulation – The heat causes the muscles fibers to lose water, solidifying them. If the
meat is cooked for too long the meat can become chewy.

3. Swine- contagious viral disease of animals that primarily affects swine.

 Ex. Swine flu

Presentation of the topic

So now lets start with our lesson.

Motivation mo mam nawawala…………………………….

This lesson will be presented thru powerpoint presentation

“Now, lets know the definition of meat”

Meat- refers to the animal flesh that is eaten as a food.

“Yes, if we talked about flesh, as we discussed earlier, flesh is any part of animal that can
be eaten as food, and can be eaten by us too. Though we have different culture and
religions and some are not allowed to eat pork because of their religion.

Is there anyone of you here who are not allowed to eat meat? Why? Answer here mam-----------------------------
Do you have any idea about Halal Food
None mam----------------------------
(Fun Facts) Add Fun fact about halal food mam Kat-----------------

Do you know that animal is commonly raised for meat worldwide example of these are
the beef, sheep, pig and poultry.
“No, Ma’am”
(mam kat add ka ng ilang % ang nako consume or nakakain ng bawat family ng meat)

“ So beef, pig, sheep and poultry like chicken was eaten by people all over the world.”

Did you know that Sheep is a worldwide largest sources of meat.

“Yes, because in other big countries like Mongolia, India, Pakistan, New Zealand and
many more. It is famous since meat of a sheep is delicious and that the skin can also be
utilized.

Is there anyone here who experience already eating sheep?

 How was the taste? How is it different from the meat of the pork or chicken? ----------------------------------answer here mam
(
“Here in the Philippines our favorite meat is the meat from the pork.”

Why do you think so?

Meat ----------------------------------answer here mam
Other mammalian Species are also used as food in various parts of the world according
Fun fact to the culture and availability.

“Yes, in different raises and cultures they have meat that is not acceptable for us, like in
other raises they like to eat other meat but for us we don't like to eat that.”

“What is the best example of this?

“Anyone? who wants to share their idea” -------------------------------------answer here mam

“We watch and hear on tv and radio about China, what kind of meat do they eat that
seems unacceptable in other cultures like in our country?” -----------------------------------answer here mam

“Yes, eating bat is part of their culture. And it's a very big issue for us, right? There are
even people who associated the Covid 19 with their practices, right?
But we can't blame them because that's their culture even eating dog meat. Some said that
it’s because it’s very cold in their country that’s why they eat this kind of animals. Though
it’s not acceptable for us, because for us dog is our pet, and we consider as man’s best
friend. We can’t accept that way but based on their culture that is acceptable and that it is
okay, again it depends on the culture and raises of every people in every country. So we
need to accept and respect that”

Meat
Meat has been considered a high-value food; nutrition studies indeed show that meats are
high-grade protein.

“The main source of protein is egg, right?”

“But meat can replace egg when it comes to protein content. That’s why meat belongs to
the food group, which is go, glow, and grow.

Again, what are go, grow and glow Foods?

(Integration Health) Go foods energy giving food
Go foods are the food that gives energy to the body, they are rich in carbohydrates while Grow foods Protein rich food
 Grow foods are the food that helps us grow and build, our body, that is why meat belongs Glow Foods rich in vitamins and minerals
to this group.
While Glow Foods contains vegetables and the Fruits Group foods that supply the body
with vitamins and minerals.
“Yes, Ma’am African Swine Fever where every
pigs died because of this disease of pig.”
Do you know the composition of meat?
Yes mam!
Composition of meat
1. Water – 70 %of muscle tissues
2. Protein - 20%
3. Fat – 5 %
4. Carbohydrates – 1.2 %

Do you still remember that ASF?

(Contextualization)
Yes, can you please read (name of the students)

African swine fever is a highly contagious and deadly viral disease affecting both
domestic and feral swine of all ages.

African Swine Fever (ASF) was first reported in the Philippines in July 2019, starting
with seven outbreaks in the province of Rizal, Region IV-A, adjacent to Metro Manila
(National Capital Region) in the Philippines.

During this time, when we limit eating meat because we are afraid that we might get
sick too. This swine fever originated in Rodriquez, Rizal in September 2019, because they
have a big farmhouse there with lots of hogs and they usually feed these pigs with
leftovers that contain bacteria (kanin- baboy). Maybe this is one of the reasons why this
ASF in Rodriguez, Rizal happened. the sad thing here is that it has spread into different
places already, and we too have been affected by this since the price of meat rises until
now.

Now let’s move on to our next topic which is the *Different Kinds of Meat
Answer:
Activity 1
1.pork
The Picture with the jumbled letters will be flashed to the screen and the students will 2. beef
identify what is the picture all about by supplying letters inside the box. 43.chevron
5.carabeef
6. venison
7. lamp

Now let’s go on with the Primary Cuts of Pork

*Preparation of meat
A video will be presented while students watch and observe.
(Playing 3 minutes video)

“What are the 6 preparations of meat as shown in the video?

Answer:

Let’s now continue with the Market Forms of Meat

1. Washing
“Here’s another video with the different market forms of meat” 2. Dicing
3. Trimming
4. Slicing
1. Fresh meat – is a form of meat after slaughter that has not undergone chilling. It is 5. Seasoning’
usually sold in public markets. 6. Coating
2. Chilled meat – as been kept cold above a freezing point within 24 hours after
 slaughter for it to be sold in supermarkets and meat shops.
3. Frozen meat – is meat stored in the freezer. It is sold in this appearance and is Students will watch and observe again for 2
hard as a stone. minutes.
4. Cured or processed meat – are meat products that have been cured with
preservative agents. Tocino, ham, longganisa are cured or processed meat.
5. Canned Meat – are cooked meat products and only require to be reheated.
6. Dried Meats – dehydrated meats.

HOTS
Why is important to learn the preparations of meat and the different kinds of meat?
“Ma’am it is important to understand the different
kinds of meat of animals for us to easily identify a
certain piece of meat and where it comes from.
And for us to be aware especially in buying and
eating meat.”

“Ma’am, it is important to know the different

preparation of meat to avoid making mistakes in
the preparation of dishes and especially not to be
contaminated by bacteria.”

“Ma’am, so that when we go to the market, we

How can we apply this new learning in our everyday life? know what meat to buy and the things that we
need to consider in buying meat.

“Ma’am when we are at home we will know how

to properly prepare and cook meat, also we can
help our parents in the kitchen.”

Activities A.
Directions: Modified TRUE or FALSE. Write T if the statement is TRUE. Underline
the word that makes the statement incorrect and write the correct answer on your
answer sheet
 ________ 1. Beef is derived from pig and is classified as white meat.
________ 2. Fresh meat is a form of meat after slaughter that has not undergone 1. False
chilling. 2. True
________ 3. Fat is 5% of the muscle tissue. 3. True
________ 4. Chilled meat is been kept cold above freezing point within 24 hours after 4. True
slaughter for it to be sold in supermarkets and meat shops. 5. False
________ 5. Trimming is the cutting of meat by determining the direction of the grain (the
muscle fibers), and cut across the grain.

B.
Directions: “Find Me”. Look and find the five (5) words associated different types of
meat. Write your answers on your TLE notebook.

A V Z C A T C F N N
Answer:
A L N O K R E G G O
B E E F G E C B B R
M R I E B K O M B V
S A F A A L F A V E
P O R K L A C L H H
D A O L C E E L O C
C A E E V E A L F H

Generalization Lets wrap up! Answer:

(Mam Kat this is not generalization …lagay mo nalang to sa activity mam 1.Pork
Isip ka iba sa generalization 2. beef
3.lamb
4.chevron
A. Identify their meat. 5.venison
1.pig

2. cow

3. sheep

4. goat

5. deer
 Answer:
B. What are the different market forms of meat? 1. Fresh meat
2. Chilled meat
3. Frozen meat
4. Cured or processed meat
5. Canned meat
6. Dried meats
Post test Directions: Read the following statements. Write only the letter of the correct
answer on your answer sheet
____1. Meat of sheep is called;
A. Lamb B. Carabeef C. Pork D. Chevron
____2. It is the meat of cattle over 1 year old.
A. Beef B. Carabeef C. Pork D. Chevron
____3. Deer meat is called:
A. Beef B. Carabeef C. Chevron D. Pork
____4. The meat of a young calf:
A. goat B. Sheep C. Veal D. Young calf
____5. Meat of swine is called:
A. Beef B. Carabeef C. Chevron D. Pork
____6. Cooked meat products and only requires to be reheated.
A. Chilled meats B. Frozen meats C. Canned meats D. process meat
____7. Meat products that have been cured with preservative agents.
A. Chilled meats B. Frozen meats C. Canned meats D. process meat
____8. It is a meat stored in the freezer. It is sold in this appearance and is hard as a stone.
A. Chilled meats B. Frozen meats C. Canned meats D. fresh meat
____9. Protein have ____ of muscle tissue.
A.70% B. 20 % C.5% D. 75%
____10. Water have___ of muscle tissues.
A.70% B. 20 % C.5% D. 75%

Assignment Ask for the assistance of your parent/guardian. Visit the nearest market in your place Rubric mam kat-----------------------
make a short, recorded interview to a meat vendor and ask him/her
1. What are the different market forms and meat cuts they are selling? whi
2. Which among the different cuts is the most salable and why?
3. How much is the kilo of meat at this moment?
Write all the information given on their TLE notebook.
 Closure
“Ma’am, I learned about different types of meat,
What have you learned in today’s lesson? and how to prepare the meat before cooking”
“Ma’am, I learned about the different market
forms of meat”
“Ma'am, I found out about the different processes
on how to properly prepare meat”

What have you discovered? “Ma'am I discover that meat is very healthy and
can be substituted for eggs”

“Ma’am I discover the different types of meat, like

the meat of goat is chevron”

“Okay Very Good Class, thank you that all for today it is obvious that we have all learned
something today.”

V. REMARKS
VI. REFLECTION

Prepared by:

Katrina P. Dela Pena

TLE Teacher Intern

Checked by:

Marilyn M. Soliman MAT.

Cooperating Teacher