Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Rizal
District of Rodriguez

SOUTHVILLE 8B NATIONAL HIGH SCHOOL

San Isidro, Rodriguez, Rizal

WEEKLY LEARNING PLAN

Learning Area: TLE – FOOD PROCESSING Quarter 1, Week No. 7

Grade Level: Grade 10 October 3-7, 2022
MELCs: LO 2 Prepare the raw materials TLE_AFFP9-12SL- Id-f-2
Sort and grade raw materials are in accordance with specifications
Prepare meat for curing in accordance with approved specifications and standard procedures
CLASSROOM-BASED HOMEROOM-BASED
DAY OBJECTIVES TOPICS
ACTIVITIES ACTIVITIES
Day 1 1. Define grading. Grades of .
(October 3) 2. Identify the quality grade Meat A. INTRODUCTION
used in egg. Priming Activities:
3. Appreciate the 1. Prayer
2. Greetings
importance of grading of
3. Checking of Attendance
meats. MOTIVATION
The students will observe the pictures.

ABSTRACTION:
Grades of Meat
Quality Grades – Beef
Quality grades are reflective of the eating quality of beef. Beef
carcasses are cut between the 12th and 13th rib, making the ribeye
easy to view. United Sates Department of Agriculture (USDA)
Graders evaluate the distribution on marbling in the ribeye. The age
or maturity of the animal is also factored into the quality grade.
The USDA grading system breaks down the quality grades of beef
into Prime, Choice, Select, Standard, Commercial, Utility, Cutter
and Canner.

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.

Choice is still high-quality beef that has less marbling than Prime.
Consumers are going to receive a delicious and juicy eating
experience.

Pork Quality
The quality 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.
Lamb Grades
Lamb grades are based on age, conformation (carcass
muscling), and other lean quality factors such as color. There
are five quality grades: Prime, Choice, Good, Utility, and Cull.
More than 90% of lamb in the US will grade
USDA Prime or Choice.

Poultry Grading
Quality Factors for Carcasses
 Day 2 1. Define grading. Grades of Cutting Poultry Parts
(October 4) 2. Identify the quality grade Meat The USDA standards of quality apply to poultry parts cut in the
used in egg. manner described below. While most descriptions were developed
3. Appreciate the when parts were cut from a carcass by hand, most processors
today disjoint whole carcasses by machine. Machine-cut parts may
importance of grading of
be graded provided they are not misshapen and have nearly the
meats. same appearance as they had prior to cutting from the carcass.
Under certain conditions, parts cut in other ways may also be
officially identified when properly labeled. Only skin or fat normally
associated with a part maybe included unless stated on the label.
Poultry halves are prepared by making a full-length back and
breast split of the carcass to produce approximately equal right and
left sides. Portions of the backbone must remain on both halves.
The cut may be no more than one-fourth inch from the outer edge of
the sternum (breastbone).
Front poultry halves include the full breast with corresponding
back portion, and may or may not include wings, wing meat or
portions of wing.
Rear poultry halves include both legs and adjoining portion of the
back.
Quarters consist of the entire eviscerated poultry carcass which
has been cut into four equal parts, excluding the neck.
Breast quarters consist of half a breast with the wing and a portion
of the back attached.
Leg quarters consist of a thigh and drumstick, with a portion of the
back attached. It may also include attached abdominal fat and a
maximum of two ribs. A leg with a complete or entire rear back
portion attached may also be grade identified if certain criteria are
met.
Breasts are separated from the back at the shoulder joint and by a
cut running backward and downward from that point along the
junction of the vertebral and sternal ribs. The ribs may be removed
from the breasts, and the breasts may be cut along the breastbone
to make two approximately equal halves; or the wishbone portion
may be removed before cutting the remainder along the breastbone
to make three parts.
Breasts with ribs are separated from the back at the junction of the
vertebral ribs and back. Breasts with ribs maybe cut along the
breastbone to make two approximately equal halves; or the
wishbone portion may be removed before cutting the remainder
along the breastbone to make three parts.
Split breasts with back portion or breast halves with back
 portion are prepared by making a full-length cut of front poultry
halves without wings. If labeled “split breast/s,” centering of the cut
is not required to produce two approximately equal halves.
Legs consist of the attached thigh and drumstick, whether jointed or
disjointed. Back skin is not included. The patella (Kneebone) may
be included on either the drumstick or thigh.
Thighs are disjointed at the hip joint and may include the pelvic
meat, but not the pelvic bones. Back skin is not included. Thighs
may also include abdominal meat (flank meat), but not rib bones.
Thighs with back portion consist of a poultry thigh with back
portion attached.
Day 3 Grades of
(October 5) Meat A. GUIDED PRACTICE (WE DO)
Using a Table, the students will list down the in characteristics
1. Define grading. of a good quality of pork, beef and lamb and poultry.
2. Identify the quality grade
used in egg. PORK BEEF LAMB POULTRY
3. Appreciate the
importance of grading of
meats.

A. INDEPENDENT PRACTICE (YOU DO)

I. Direction: Choose the letter of the correct answer.
1. It is the highest quality grade available. They have the most
marbling and are sure to provide a wonderfully juicy and
extremely tasty eating experience.
a. Prime b. Choice c. Select d. Standard
2. It is still high-quality grade but has less marbling than prime.
Consumers are going to receive a delicious and juicy eating
experience.
a. Prime b. Choice c. Select d. Standard
3. A uniform and leaner quality grade. It is still tender and can
provide pleasurable eating experiences, tend to be less juicy
and tender than Prime.
a. Select b. Choice c. Select d. Standard
4. The following are considered as poultry EXCEPT ______.
a.) chicken b.) pork c.) turkey d.) duck
 5. The following are factors that must be considered when
determining the quality of poultry EXCEPT __.
a.) fleshing b.) fat covering c.) feathers d.) eggs
II. Write TRUE if the statement is correct and FALSE if not.
6. Select is a uniform, leaner quality of beef.
7. United Sates Department of Agriculture (USDA) Graders
evaluate the distribution on marbling in the ribeye
8. Fresh pork is more tender and juicy when it is dark , firm
and non- exudative.
9. There are five quality grades: Prime, Choice, Good, Utility,
and Cull.
10. The U.S. consumer grades for poultry are U.S. Grades A,
B, and C.
1. Define grading. II. Activity
2. Identify the quality grade Materials needed: Bond Paper, Coloring materials and pen.
used in egg. Make a slogan about the importance of grading meats.
Day 4 Grades of
3. Appreciate the
(October 6) Meat
importance of grading of
meats.

. REFLECTION
1. Define grading. Direction: Please write in
the blanks your thoughts
2. Identify the quality grade
and opinions briefly and
used in egg.
Day 5 Grades of clearly.
3. Appreciate the
(October 7) Meat
importance of grading of I learned that ________
meats. ___________________
I realized that ________
___________________.

Prepared by: Checked by: Noted by:

MAYLENE ARESGADO-GONZALES JAMIL L. VALDEZ WALTER C. CRISTOBAL

TLE 10 Subject Teacher TLE Chairperson School Head