I.

OBJECTIVES GRADE LEVEL and

DAILY SCHOOL:
SECTION:
10

LESSON TEACHER:
The learners demonstrate an understanding basic conceptsLEARNING AREA: theories
and underlying TLE – COOKERY
in
TEACHING
preparingDATES &
and cooking meat dishes.
LOG TIME:
QUARTER: FOURTH
A. Content Standards:
B. Performance
The learners independently prepare and cook meat dishes.
Standards:
LO1. Perform Mise-en-Place (TLE_HECK10PCM-IVa-30)
C. Learning
a. Define Meat
Competencies/
b. Explain the composition and structure of meat
Objectives:
c. Emphasize the importance of learning meat cookery
II. CONTENT COMPOSITION AND STRUCTURE OF MEAT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
Cookery Teacher’s Guide/ Curriculum Guide
Pages
2. Learner’s Materials
Cookery Learning Module
Pages
3. Text book Pages
4. Additional Materials
from Learning
resources(LR) Portal
B. Other Learning
Resources
IV. PROCEDURES Teacher’s Activity Remarks/Indicators
A. Reviewing Previous PRELIMINARY ACTIVITES
Lesson or Presenting Prayer
New Lesson Checking of Attendance
Health and Safety Protocols
TLE Class Reminders

REVIEW
Give one topic from the previous quarter which you can still
remember well.
B. Establishing a WHAT MEAT IS THIS
Purpose for the Identify the picture being shown and tell what kind of meat it is.
Lesson

C. Presenting Discussion of the COMPOSITION AND STRUCTURE OF MEAT through

Examples/Instances a PPT presentation
of the Lesson

D. Discussing New LET’S DRAW

Concepts and Draw the structure of Meat and explain your work.
Practicing New
Skills#1
E. Discussing New ILLUSTRATE ME
Concepts and Creatively illustrate the Composition of Meat.
Practicing New
Skills#2
F. Developing Mastery Answer the following questions:
a. How do we define MEAT?
b. What are the composition and structure of meat?
c. As a student studying cookery, why is it important to learn
about the composition and structure of meat?

G. Finding Practical You are tasked to prepare a pork dish for family dinner, but the pork
Application of you bought has a large amount of elastin. What dish will you
Concepts and Skills in prepare and why?
Daily Living
H. Making How will you summarize our lesson using only five sentences?
Generalization and
Abstractions about
the lesson
I. Evaluating Learning Short Quiz:
I. Identify the term being defined. Write your answer on a ¼ sheet
of paper.
1. It is the fat deposited within the muscle tissue.
2. Composition of meat which is about 5% of the muscle
tissue.
3. Meat compost of ___ % water.
4. It is the main source of flavor in meat.
5. This takes place when meats are browned by roasting,
broiling or sauteing.
6. It is composed of long, thin muscle fibers bound together in
bundles.
7. These are a network of proteins that bind the muscle fibers
together.
II. Define MEAT (3 pts.)
II. Additional
Activities for
Application or
Remediation
V. REMARKS

VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
required additional
activities for remediation
C. Did the remedial
lessons work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
used/discover which I
wish to share with other
teachers?

Prepared by:

Teacher III

Checked/Reviewed/Observed by:

__
Master Teacher I Principal I