Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
Schools Division of Leyte

LESSON PLAN IN TECHNOLOGY LIVELIHOOD EDUCATION

Name of Teacher EMELY R. CARRO Date July 26, 2023

I. OBJECTIVE Annotations

At the end of the session, the learners will be able to: MELC-Based
LO 4: Store meat (TLE_HECK9-12PCM-IVi-33) Contextualization
Subtask: Determine the different methods of preserving meat.

Learning Competency:
4.2 store fresh and cryovac-packed meat according to health
regulations. (TLE_HECK9-12PCM-IVi-33)

II. SUBJECT MATTER Annotations

A. Topic: Methods of Preserving Meat
References Use of appropriate
 Curriculum Guide in TLE (pp. 36) teaching and
Cookery-NC-II-CG.pdf (deped.gov.ph) learning resources,
including ICT, to
A. Learning Materials address learning
 Laptop, Projector, PPT, Chalkboard goals

III. PROCEDURE Annotations

A. Preliminary Activities
1. Prayer
2. Checking of Attendance
3. Reminders
The teacher orients the students on the following classroom
rules:
 Arrangement of chairs
 Show respect to your teacher, classmates, and yourself.
 Raise your hand before you speak

B. Review
Students will answer the following review questions orally.
The students will
1. What topic did we discuss last week? recall the previous
2. Can you define what food plating is? topic.
3. What are some basic principles in Food Plating/Presenting
Share your learnings about this topic.
C. Motivation The teacher makes
Learning Task No. 1- 4 Pics 1 Word sure that the students
Mechanics: will spell the words
Analyze the four given pictures to depict one correctly.
 situation. Guess the word which correctly
shown by the pictures. Jumbled letters are
provided to give you a hint/clue.

D. Presentation of the Lesson The teacher let the

Present the learning objective. learner clearly read
the learning
objectives to the
class projected
through PPT
presentation.
Development of the Lesson
1. ACTIVITY This activity will
“Mystery Box” make use of the
Direction: Give your own idea in defining the word inside the mystery basic arithmetic
box. operations in
calculating their
accumulated points.

The mystery box contains

The following words:

2. ANALYSIS
The teacher will ask the following questions:
  How did you find the activity?
 What are your basis in defining the given words?
3. ABSTRACTION In this part of the
lesson, the teacher is
presenting the lesson
using a powerpoint
presentation and the
learners are
encouraged to ask
questions and share
ideas regarding the
discussion.

Guide Questions
1. What is preservation?
2. What are the different methods of preserving meat?
3. How these methods of preserving meat can be processed?
4. Give an example of meat products that undergo meat
preservation?
5. Why food preservation is important?
4. APPLICATION In this part of the
Learning Task No. 3 Picture Analysis lesson the student
Directions: Analyze the following pictures and identify which methods applies their
of preserving meats that the products have been undergo. Write your learning from the
answer in your paper. previous activity.

IV.GENERALIZATION
The teacher will summarize the topic and the key points.
Guide Questions
1. What is preservation?
2. What are the different methods of preserving meat?
3. How these methods of preserving meat can be processed?
4. Give an example of meat products that undergo meat
preservation?
Why food preservation is important?
V. EVALUATION Annotations
Multiple choice
Directions: Read the following questions carefully about different
methods of preserving meat and choose the letter that best describes the
statements.
1. In this method, salt, sugar, potassium or sodium nitrates and
other curing elements such as ascorbic acid, phosphate blend, and
spices are used in preserving meat
A. Curing
B. Dehydration
C. Freezing
D. Canning
2. The most common method of preserving meat is.
A. Curing
B. Drying
C. Freezing
D. Canning
3. The process involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas.
A. Curing
B. Freeze Drying
C. Smoking
Salting
4. In this method, meat is preserved at a temperature of 10ºC and below.
A. Refrigerating
B. Dehydration
C. Freezing
D. Canning
5. Meat is smoked to create a distinctive color and flavor, thus
helping its preservation.
A. Curing
B. Drying
C. Canning
D. Smoking
Link : Google Form
https://tinyurl.com/PreservationofMeat

VI. ASSIGNMENT Annotations

Directions: Choose one of the following main ingredients and create
your own innovative recipe and title. List down the ingredients and
procedures on how to do it.

• Cereal and Starch

• Vegetables
• Seafoods
• Poultry
Remarks:

Prepared by:
EMELY R. CARRO
Applicant