Lesson Plan

Subject: Cookery 10 Date: February 18 & 21, 2020

Grade & Section: All Grade 10 Cookery Time: 1:00-3:00

I-Learning Objectives:

At the end of the lesson, the students shall be able to:

1. explain the principles and methods of meat preservation;
2. Hygiene practices in storing meat;
3. prepare tools, materials and ingredients in making Tocino, Chorizo
and Longganisa; and
4. follow accurately the procedures in making Tocino and Longganisa.

Learning Competency Store meat cuts

(TLE-HECK9-12PCM-IVi-33)

II-Subject Matter

Meat Preservation
(Tocino, Chorizo and Longganisa)
Learning resources
 References: Learning Module in Cookery pages 350-357,
www.youtube.com
 Materials: Laptop, projector, Cooking utensils, tools and equipments
 Skills: Preserving, creating homemade products
 Values: Interest in making homemade products for small business

III-Procedures

Classroom Routine:

a. Prayer by the class

b. Greetings and reminders
c. Checking of attendance
d. Checking readiness/cleanliness of the all materials
e. Review of past lesson
f. Motivation
 What are some cured products you have tasted?
 Do you like to eat cured or preserved meat?

Lesson Proper
A. Activity
 The class is divided into 4 groups.
 The teacher will present the questions for the Pause and Interact
activity. The questions are flash before each video.
 After viewing the first video the teacher will elicit answers for the first
question. It is done until all videos are being played and a question in each
video is being answered. The video is all about the principles and methods in
preserving meat.

Questions for first video

1. What are the types of preservatives?

2. Is there any side effects of using those preservatives?
3. What is the role of the salt sugar, acid, ethanol, sulfite, sodium nitrite,
alcohol

https://www.youtube.com/watch?v=bnGaOFataws

Questions for second video

1. Why does salt work as a preservative?

2. How long does salt preserve meat?
3. How to preserve meat with salt?

https://www.youtube.com/watch?v=g55zobFpHcA
  After viewing the videos about the principles and methods of meat
preservation, the students will view videos on how to make Tocino,
Longganisa and Chorizo.
 The group will identify the ingredients, tools and materials to be use in
making the 3 menu.
 They will make their own Project plan.
 They will compute or estimate their expenses.
 The students will calculate their budgetary requirement for the next
activity

B. Analysis
 Why preserve food or meat?
 Explain the relation of meat and preservatives.
 Explain the relationship of meat and freezing.
 What do you think the common method of preserving meat nowadays?
 Can we build business in preserving meat?
 How to store our cured meat? Salted meat? Dried meat?
 How to achieve standard sanitation?
 What causes spoilage?
 What are the principles in meat preservation?
 Which one is considered as the oldest method of preservation?
 List down the problems that might encounter in making your Tocino,
Longanisa, and Chorizo.
 How to solve it?
 Does your budgetary requirement enough for the project to make?

C. Abstraction
 PRESERVATION- any of the number of methods by which food is kept
from spoilage after harvest or slaughter. It also inhibit the growth of
microorganism.
 STAPHYLOCOCCUS BACTERIA- are found not only in raw meat but in
food handlers with poor personal hygiene.
 SMOKING- Meat is smoked to create a distinctive color and flavor, thus
helping its preservation.
 SANITATION- is the best preventive measure against food-borne
diseases.
 The teacher will discuss additional inputs.
 Students are asked to state in 3 sentences what they have learned from
the lesson.
 The teacher emphasizes that selling homemade Tocino and other
preserved meat is a fast growing industry in the country.


D. Application
 Students will perform mise en place to make their assigned
project.
 Students will make their assigned project based from their project
plan created after viewing the recipe from www.youtube.com.
 Students will follow proper sanitation while doing their activity.
 They will present their output.
IV-Evaluation

 The output will be graded based on the rubrics.

I.PRODUCT Excellent Satisfacto Unsatisfacto Poor

ry ry
(6) (1)
(4) (2)
1. General Appearance
a. size and shape is uniform
and appropriate
b. Eye appealing
c. Pinkish color
d. Pleasing aroma
e. Meat is juicy tender and
young
2. Nutritive value
a. Low- fat
b. Sugar-free sweetener
II. PROCEDURE
3. Use of resources
a. Clean containers
b. Orderliness
c. using the right tools at the
right job
d. Time saving technique

4. Cleanliness and Sanitation

a. Wearing complete PPC
b. Sanitary handling of foods
5. Communication
SCORE (MAXIMUM OF 82 pts)

V-Assignment

1. List down at least 3 other preserved foods.

2. Can we preserve fruits? How?