School San Isidro Integrated School
Teacher JohnWally E. Eslaya
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 20, 2022 Quarter 4th QUARTER
1:00 to 2:30 pm
COOKERY 10
preparing and cooking meat dishes
independently prepare and cook meat dishes
2.1 identify the market forms and cuts of meat
2.2 prepare meat cuts according to the given recipe
2.3 prepare and use suitable marinades for a variety of meat cuts
2.4 identify appropriate cooking methods for meat cuts
2.5 apply the different techniques in meat preparation
2.6 cook meat-cut dishes according to the given recipe
Prepare and Cook Meat Cook Meat Cuts (TLE_HECK10PCM-IVb-g-31)
TLE - Cookery Quarter 4- Module 2 Prepare and cook meat,, Cook meat cuts
TLE -Cookery Quarter 4-Module 2 pp. 3-11
TLE -Cookery LM pages 3-11
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!”
 “How are you guys? “I’m Good/I’m fine Sir”

“That’s good to hear, so now I’m expecting that you have the energy to participate in our
discussion today”

So, are you all ready? Yes Sir!

Let’s start!

2. Prayer “Before we begin our lesson, let’s have a short prayer.” (The student will vow their head and pray
(The prayer will be shown on the screen) quietly)
3. Classroom Management “Before we start the class, make sure that you are all comfortable in your chosen place to
study well. Please open your camera and mute your mic to avoid distraction if you are not
speaking or answering any questions. If you have questions, kindly press the raise hand
button for you to be recognized.

‘Are the rules clear to everyone?”

Yes Sir!

4. Checking of attendance “Okay! Let me check your attendance”

(The students will open their camera and they
“Please turn on your camera and smile” will smile)

Please encode your name and section in the chat box provided below. The students will write their names and sections
in the chat box below the screen.
A. Reviewing previous lesson or presenting the Before we start our lesson, let’s have this short activity. The students will provide their answers.
new lesson
“Pre- Test” 1. D
2. A
“Try to answer this Pre- test shown on your screen. Please prepare your pen and notebook” 3. A
4. D
Directions: Read the following statements. Write the letter of the correct answer on 5. A
your answer TLE notebook.

____1. Which of the cooking methods does not belong to dry heat method?

A. baking
B. broiling

C. roasting

D. stewing

____2. What do you call the cooking method when meat is cooked in steaming liquid,

and bubbles are breaking on the surface?

A. baking

B. broiling

C. roasting

D. stewing

____3. Which of the following meat cuts requires long and slow cooking?

A. less tender cuts

B. slightly tough

C. tender

D. tough

____4. What cookery method will you use for matured poultry?

A. boiling

B. frying

C. roasting

D. stewing

____5. What kind of doneness test is being applied to meat when pressed with a finger,
when the meat is exceptionally soft with a jelly-like texture?
 A. rare

B. medium

C. medium rare

D. well done

Review

“ Class do you still remember our lesson last week?

Yes sir! Our lesson last week was about

___________________________________
“1. Washing
2. Skinning
3. Dicing
4. Trimming
5. Slicing
“What are the Market forms of meat if you still remember? 6. Seasoning
7. Coating

Sir the market forms of meat are

___________________________
“1. Fresh meat
2. Chilled meat
3. Frozen meat
4. Cured or processed meat
5. Canned meat
Very good my dear students. I think everyone deserves a Cookery clap
6. Dried meat
Ever body ready!
“Clap (3x), Trump (3x), Go( 3x) cookery.”
“Clap (3x), Move your feet (3x), Go( 3x) cookery.”

B. Establishing a purpose for the lesson Motivation

“Okay class before we proceed with our lesson, I prepared a song for you, this is in the tune
of “Kung ikaw ay masaya tumawa ka”
 “ I’ll sing first then you will follow me, okay! “Okay sir.”

“These are the different cuts of meat”(clap 2x) “These are the different cuts of meat”(clap 2x)
“ Look to the left, look to the right just listen carefully, these are the different cuts of meat.” “ Look to the left, look to the right just listen
carefully, these are the different cuts of meat.”
“ The first one on the list is casim, casim”
“The second one on the list is lomo, lomo” “ The first one on the list is casim, casim”
“The third one on the list is tenderloin, tenderloin” “The second one on the list is lomo, lomo”
“These are the meat we want to eat” “The third one on the list is tenderloin,
tenderloin”
“The fourth one in the list is pigue, pigue” “These are the meat we want to eat”
“The fifth one the list is pata, pata”
“The six one on the list is liempo, liempo.” “The fourth one the list is pigue, pigue”
“These are the meat we want to eat” “The fifth one the list pata, pata”
“The six one on the list liempo, liempo.”
“Go!Go!Go! Cookery. “These are the meat we want to eat”

“Go!Go!Go! Cookery.

C. Presenting example/instances of the new lesson The students will answer the following question:
“ Sir about the different meat cuts”
- Based on the song we just sang what do you think will be our lesson for today?

“ Okay! Very good.

D. Discussing new concepts and participating in Presentation of the lesson

new skills #1
“ Our lesson for this afternoon is Preparing and Cooking Meat, and different Meat Cuts”

“Meat dishes and entrees”

(sir unlocking of words mo Nawawala)

“In the classical menu, the term entrée refers to the courses after the Grosse

piece. Entrees are divided into cold entrees and hot entrees. “

“Cold entrees, Cold Carpaccio”

“ Examples of Hot entrees, is Grilled pork”

“Bacon – Meat from the pig that is treated with

smoke or salt and made into thin pieces.”
“The different food items that are made from various types of meat are as follows:

“Please read the number 1”

“I know that bacon is popular in the Philippines, and here’s the example of bacon.”
 “Sausage – Food usually made from ground meat with a skin around it and is cylindrical in
shape.”

Localization “Here in Cabanatuan we are known with our sausage which is calles Batutay as you can
see in the picture .
____________________________
When are we celebrating banatu Festival here in Cabanatuan?

Fun Fact:

“Did you know that here in Cabanatuan we are celebrating Banatu Festival every
_____________(sir write the exact date here) . During this same day we are also celebrating
Longganisa festival. During this time one of the activities is to show off the longest
longganisa. Whoever will present and bring the longest longanisa will be the winner of this
contest.

Now to continue…

“Ham – Ham is pork that has been preserved through salting and smoking.

Q1. What occasion here in the Philippines is ham always available in our table or part of the
HOTS festivity? “ Christmas and New Year”

“Very Good!”

“Please read then next one”( The Teacher call the name of Student)

“Pepperoni – Salami usually made from cured

pork and beef mashed together. It is soft, slightly
Q2. Who are you know and see the appearance of pepperoni?------paki edit to sir magulo po smoky and bright red in colour.”
HOTS
“Not sir”

“ Here’s an example pepperoni, we use it as toppings to the pizza.”

Fun Fact:

“The term "pepperoni" means “ borrowing of peperoni, the plural of peperone. It is an

Italian word for bell pepper:”

“Salami – Salami is flattened sausage made of fermented and air-dried meat from one of
several animals typically beef or pork.
 “Pepperoni is spicy flavor than salami. And
pepperoni is smoky and salami is air dried meat.”

Q3. What do think the is the difference between pepperoni and salami?
HOTS
“Steak – A steak is a cut of meat sliced perpendicular”

“Ribs – Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs

usually refer to the less meaty part of the chops, often cooked as a slab .”
Fun fact:

“Nutrient Content of Meat -Protein Fat, Carbohydrates. Vitamins” Sir paki edit po eto

Choosing the Right Cooking Technique

“Using the appropriate cooking method for the type of food being prepared is

a major part of the culinary arts.”

Let’s now discuss the Methods of Cooking meat

Methods of Cooking Meat

1. Dry heat cooking, such as roasting, broiling, or sauteing.

“ Roasting”

“ Broiling”
“Sauteing”

2. Moist heat cooking, like braising, steaming, or poaching.

“Braising”

”
 “Steam”

“ Roasting, Broiling, Sauteing”

“Steam. Braising, Poaching.”

“Poaching”

Q4. What are the different dry heat cooking method? What are the procedure in doing it?

Q5. What are the different moist heat cooking method? Give an example of it.
HOTS
Different cuts of meat
HOTS

1. Kasim or Shoulder

“is taken from the shoulder of a pig and can be

further cut into steaks, barbecue cubes, menudo,
and adobo.”

“Roasting method sir like barbecue, steaks.”

 “Please read.( The student will volunteer to read) “Sauteing also sir for menudo and adobo.

Q6. What cooking method is good for casim cut, Why?

HOTS “This cut is especially great for roasting since its layers of fat help to keep the meat moist
and tender.”

“Lomo”

“ The lomo or the pork tenderloin is the most tender meat cut on the pork.

“Pork chop is popular cut of meat”

 “ Pork chop is popular for roasting cooking technique like broiling or grilling”
“The term ribs usually refers to the less meaty
“Please read the next.( The student will volunteer to read) part of the chops”

Q7. What do you think is the cooking method appropriate for ribs cut?

“ Smoking method like rib barbecue”

HOTS
“Pigue”

“The pork cut pigue is also called ham.”

“ Ham is popular in the Philippines because________________________________. Add

ka sir ng reasons……

“Please read.(The Teacher call the name of his student)\

“Liempo is known as Grilled Pork Belly in

Filipino.”
 “Pata”

“Crispy Pata is the ultimate pork dish! Crunchy on the outside and moist on the inside, this
popular Filipino delicacy is sinfully delicious”

“ The next is marinating”

Q8. Do you have any idea on how to marinate? What are the steps in marinating?

“Thank you! Very Good!

Marinades

“A Marinade is a medium, often wet, used to prepare meat or vegetables for

HOTS
cooking, usually by grilling on a barbecue. Using a Marinade in the food we are preparing
is called “Marinating.”

“ Sir marinating can give a flavorful to the meat

like barbecue.

Fun Fact:

“The word marinate is directly derived from the French word 'mariner' meaning 'to pickle in
brine.” And to soak in a certain period.

“There are three goals that people have traditionally aimed for when Marinating:

There are three types of Wet Marinades designed to tenderize meat.

Acidic Marinades

“This includes Marinades with bases such as wine or vinegar, or highly acidic

juices such as tomato juice or citrus juices. “

• Enhance flavor by having the object being

 marinated absorb some of the

Marinade;

• Tenderize meat;

• Short-term meat preservation

“Acidic marinate appropriate for pork chop cut.”

“Second is please read.(The volunteer to read)

“ As the picture presented enzyme marinade is a tropical fruit that can give flavor tp the
meat, like pineapple chunk.” “Enzyme Marinades

Oil-Based Marinades Papain or bromelain, in fruits such as kiwi,

papaya leaves or fruit, pineapple,
“Simple marinades of oil, herbs, and spices, are great for meat.”
etc. actually break down muscle fiber
 “Acidic marinates, Enzyme marinates, oil -based
marinates”

“none sir”

“ oil-based marinate good for pork steak.

“Yes sir.”
“Once again, what are the three types wet marinates?

“Do you have questions? Clarification?

“I prefer a video presentation on how to cook pork menudo”

“ Are you ready for our next activity?

“Okay! Let’s proceed to our activity.

E. Developing mastery Activity ( The students answer)

The students will answer the following in their TLE notebook.
1. Steaming
Directions: Identify the following pictures. Choose the correct answer inside the box 2. Braising

and write on the corresponding number on your answer sheet. 3. Poaching

4. Sauteing

5. Broiling
Roasting

Poaching Sauteing

Broiling Braising Steaming

1. 2.
 3. 4.

5.

F. Finding practical applications of concepts and Localization and math integration Students answer
skills in daily living
“ I want to watch my video about meat, a prefer question here:

Guide Question:

1. You are preparing to cook pork adobo, where you want to buy on the palengke or mall? “ Student 1: I prefer to buy on palengke, because
Why? from the video sir in palengke is affordable to
buy than mall.”

“Student 2: Sir for me I go for mall. Because its

near to our house than palengke.
 “Clap (3x), Trump (3x), Go( 3x) cookery.”

“ Very good my dear students. Let’s give them a cookery clap.”

“Clap (3x), Trump (3x), Go( 3x) cookery.”

G. Making generalizations and abstractions about

the lesson “ Okay so before we end this session.”
“Liempo, Casim, Pata, Tenderloin, Pigue, Ribs,
“What are the different cuts of meat? Lomo.”

“What are the three types wet marinates? “Acidic marinates, Enzyme marinates, oil -based
marinates”

“Methods of cooking meat we have two the Dry heat and Moist heat method, so what are
the dry heat methods? “Roasting,broiling, or sauteing”

“In Moist heat methods, what are those? “braising, steaming, or poaching.”

H. Evaluating Learning Post-Test 1. D

Directions: Read the following statements. Write the letter of the correct answer on 2. A
3. B
your answer sheet. 4. B
5. D

1. Which of the coking methods does not belong to dry heat method?

A. baking
B. broiling

C. Roasting

D. stewing

2.What do you call the cookin method when meat is cooked in steaming liquid,

and bubbles are breaking on the surface?

A. boiling

B. broiling

C. roasting

D. stewing

3.What is an oil-acid mixture which is used to enhance the flavor of meat?

A. brine solution

B. marinade

C. soy sauce

D. salt and calamansi and vinegar

4.What cut of meat to make ham?

A. Pata

B.Pigue

C. Tenderloin

D. Lomo

5.What cut of meat to make bacon?

 A. Lomo

B. Pigue

C. Pata

D. Liempo

I. Additional activities for application Assignment: Rubrics

Creativity 10%
Using readily available materials like old magazines, make a 3-dimensional Effort/Craftsmanship 10%
Video Editing 5%
meat dish table presentation. Record the step by step procedure. Total 25%

J.Remediation Closure:
“ I learned about the methods of cooking meat
What have you learned in today’s lesson? and the different cuts of meat.”

What have you discovered? “ I discover that in palengke is affortable to buy

meat than mall.”
V. REMARKS
VI. REFLECTION

Prepared by:

John Wally E. Eslaya

Teacher Intern

Checked by:

Marilyn M. Soliman MAT.

Cooperating Teacher