School Nangka Integrated School Grade Level TEN

Teacher Salak A. Reskie Learning Area TLE-COOKERY

Grades 1 to 12
DAILY Teaching Date & May 24, 2023
Quarter IV
LESSON Time
PLAN

I. OBJECTIVES
A. Content Standards
The learners demonstrate and understanding preparing and cooking meat dishes.
B. Performance The learners independently prepare and cook meet dishes.
Standards
C. Learning LO 1. Perform mise en place. TLE_HECK9-12PGD-IIIj-28 Basic Preparation Methods
Competencies / of Meat.
Objectives At the end of the lesson the students are expected to:
Write the LC code 1.Identify the basic preparation methods of meat (Cognitive)
for each 2.Use the basic preparation methods of meat in cooking laboratory for meat preparation;
(Psychomotor)
3. Awareness of the seven basic preparation methods of meat. (Affective)
II. CONTENT
A. Subject
Basic Preparation Methods of Meat
Matter
III. LEANING
RESOURCES
A. References
1. Teacher’s Guide
Pages Page 35,

2. Learners’
Materials
Page 336-337
Pages

3. Textbook Pages
Page 336-337
4. Additional
Materials from
Learning
Resource
portal (LR)
B. Other Learning Powerpoint presentation, Pictures
Resources
IV. PROCEDURE TEACHERS ACTIVITY PUPILS ACTIVITY
A. Reviewing Good morning class. Good morning Sir.
previous
lesson or Who can define Meat? Meat is a term for the flesh
presenting new of cattle (beef and veal),
lesson Very good! Okay Meat comprises water, protein, fat, and various sheep (lamb) and pigs
amounts of minerals and vitamins (pork). .
B. Establishing a Let the students identify the basic preparation methods in meat. The basic preparation
purpose for the methods of meat are
lesson Washing, Skinning, Dicing,
Trimming, Slicing,
Trimming, Slicing and
Seasoning.
C. Presenting Washing
examples / Generally, the only occasion in which you will have
instances of to wash meat is when it comes into contact with
the new lesson blood during preparation. After washing, dry the food
thoroughly with absorbent kitchen paper.
D. Discussing new Skinning
concepts and Most of the meat you dealt with has been already
practicing new skinned by the supplier.
skills # 1

Dicing
Meat are diced when it is cut into cubes for various
types of casseroles, stems, curries, and dishes such as
steak, kidney pie and pudding.

Lesten silently

Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left).
How much fat you trim off will depend on the type of
meat, preference, and the cooking process to be used.
d. Remove as much gristles and sinews as possible.

E. Discussing new
concepts and Slicing
practicing new It is the cutting of meat by determining the direction of
skills #2 the grain (the muscle fibers), and cut across the grain. This
is particularly important with tougher cuts such as steak, in
which the grain is also quite obvious. You slice meat
with―instead of against―the grain.
 Lesten silently
Seasoning
It is the addition of salt and white or black pepper to
improve the flavor of food.

a. Use white pepper or cayenne pepper on food which you

want to keep attractive with white color.
b. Add salt to roast and grill after the meat has browned.
Adding salt before cooking will extract the juices of the
meat to the surface, and slows down the browning
reactions (which need high temperature and dry heat).

Coating
The two basic coatings are:

c. Flour – coat the meat before cooking, otherwise the flour

becomes sticky and unpleasant.
d. Bread crumbs – coat the meat in flour, then egg wash
(egg wash is made of lightly beaten whole egg with a
little water/milk) and finally with the bread crumbs.

F. Developing the teacher will ask the students individually to identify the seven Washing
Mastery basic preparation methods of meat. Generally, the only occasion
(Leads to in which you will have to
Formative and wash meat is when it comes
Assessment 3) into contact with blood
during preparation.

Skinning
Most of the meat you
dealt with has been already
skinned by the supplier.
Dicing
Meat are diced when
it is cut into cubes for
various types of casseroles,
stems, curries, and dishes
 such as steak, kidney pie
and pudding.
Trimming
Reasons for trimming:
a. Improve the
appearance of the
cut or joint
b. Leave as much of
the meat intact as
possible.
c. Leave an even
thickness of fat
(where fat is to be
left). How much
fat you trim off
will depend on
the type of meat,
preference, and
the cooking
process to be
used.
d. Remove as much
gristles and
sinews as
possible.
Slicing
It is the cutting of meat by
determining the direction of
the grain (the muscle fibers),
and cut across the grain.

Seasoning
It is the addition of salt
and white or black pepper
to improve the flavor of
food.

Coating
The two basic coatings
are:
A. Flour – coat the
meat before
cooking, otherwise
the flour becomes
sticky and
unpleasant.
B. Bread crumbs –
coat the meat in
flour, then egg
wash (egg wash is
made of lightly
beaten whole egg
with a little
water/milk) and
finally with the
bread crumbs.

G. Finding The teacher will divide the class into three group to apply the basic The students will show it to
practical preparation using vegestable as a meat to ensure that students will the class while doing it at
applications of understand the basic preparation methodes of meat the same with discussion.
concepts and skills
in daily living
H. Making Base from the activity the students will ask about their experience The students will answer
generalizations individually on how they apply the basic preparation methods of meat. individually.
and abstraction
about the lesson
I. Evaluating Flash Picture on the screen the screen or the Teacher will show I
Learning picture of basic prearation methods of meat and the students will
identify each picture. Answer:

Washing

Answer:

Skinning

Answer:

Dicing

Answer:

Trimming

Answer:

Slicing
 Answer:

Seasoning

Answer:

Coating

J. Additional Know the proper application of the basic preparation methods of meat.
Activities for
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners
who earned
80% on the
formative
assessment
B. No. of learners
who require
additional
activities for
remediation
C. Did the
remedial
lessons
worked? No.
of learners
who have
caught up with
the lesson.
D. No. of learners
who continue
to require
remediation
E. Which of my
teaching
strategies
worked well?
Why did these
work?
F. What __
difficulties did
I encounter
which my
principal or
supervisor can
help me solve?
G. What
innovation or
localized
materials did I
use, discover
which I wish
to share with
other teachers?