Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Quezon
Guinyangan North District
GUINYANGAN NATIONAL HIGH SCHOOL
Guinyangan, Quezon

Detailed Lesson Plan in Technology and Livelihood Education

Cookery Grade 10
I. Objectives:
At the end of the lesson, the students are expected to:
 Identify the different types of meats and its sources;
 enumerate the recipes in which such meats are used; and
 show respect to animals.

II. Content:
A. Topic: Meat Dishes and Entrees & Four Kinds of Doneness in Meat

III. Learning Resources:

A. References:
LM, Cookery Grade 10, p. 340

B. Materials: Laptop, overhead projector

IV. Procedures:
Teacher’s Activity Students’ Activity
A. Preliminaries
1. Prayer
Please stand up. Who wants to lead the
opening prayer?
Me, Sir.
Okay, Mr./Ms. _______ lead the opening
prayer.
Amen!
2. Greetings
Good morning/afternoon, Class!
Good morning/afternoon, Sir.
How is everyone?
(The student/s will answer.)
3. Checking of Attendance
Is everybody here?
Yes, Sir.
Very good because no one is absent today.
Before we proceed to our new lesson, let’s
first have a recap of the topic that we have
discussed last meeting.

4. Review of the Past Lesson

Do you still remember topic last meeting?
Yes, Sir!
What’s our topic last meeting?
Different kinds of meat and its sources.
What are the different types of meat and in
which livestock are they obtained from?
Pork from domesticated pig, beef from
cattle, carabeef from carabao, lamb from
sheep, chevon from deer/goat, and veal
flesh of a young calf of 4-5 months of age.
What are the recipes in which those kinds
of meat are used?
(Students will answer.)
Do the way the animals are raised and fed
affect the textures and/or the taste of the
meat?
Yes.
Then what should we do?
Raise our livestock rightly.

B. Motivation

C. Leson Proper
1. Presentation of the Lesson
1. Activity

2. Analysis

3. Application

4. Abstraction

IV. Evaluation:

V. Assignment: