LESSON PLAN

Subject: TLE- Cookery

Quarter: 4

Level: Grade 10

I. OBJECTIVES

• Content Standards Preparing and cooking meat dishes

• Performance Independently prepare and cook meat dishes

Standards

• Learning LO1. Prepare the tools, equipment, ingredients, and other

Competencies (LC) supplies based on the given recipe.
TLE_HECK10PCM-Iva-30
At the end of the lesson the students will be able to:

• Specific Objectives  identify the following basic preparation methods of meat

(SO)  execute following basic preparation methods of meat
 value the importance of the following basic preparation
methods of meat in cooking meat dishes.

II. CONTENT

Topic: Basic Preparation Methods of Meat

III. LEARNING RESOURCES

• Reference Cookery learning module for Grade 10 (pgs.336-337)

• Other Learning
N/A
Resources

• Teaching Strategies Cooperative learning and behavioral management

• Values Obedience and cooperation

• Materials Instructional materials (manila paper, scotch tape) and laptop

• Time 1 hour.

IV. PROCEDURES
(5mins.)

1. The teacher will go over daily routine activities.

a1. Prepare students and classroom

- Arranging chairs
 - Pick up some pieces of trash

a2. Prayer

a3. Greetings

a4. Checking of attendance

a5. Recall/Short review of the previous topic

- What we do yesterday?

a6. Motivation – (crossword puzzle)

LEARNING TASKS

(This is the preparation for the lesson for today which is petit
fours)
A. ACTIVITY (3mins)

Teacher’s classroom
preparation for the topic
of the day.
 The teacher will be posting some pictures.
 Some students will need to identify the picture by the
picking words that is connected with the words they’ve
got from the crossword puzzle.
B. ANALYSIS (3mins.) The teacher will ask some random students to answer the
following questions.
Useful and meaningful
integration of lesson  Are you familiar with the things posted on the board?
Where? When?
 Was it hard for you to guess its description? Yes, or no?
why or why not?

Basic Preparation Methods of Meat

C. ABSTRACTION
1. Washing
(5 mins) wash meat when it comes into contact with blood during
preparation. After washing, dry the food thoroughly with
absorbent kitchen paper.
2. Skinning – act of skin removal.
3. Slicing
It is the cutting of meat by determining the direction
of the grain (the muscle fibers), and cut across the
grain.
4. Trimming- Improve the appearance of the cut or joint
5. Dicing
Meat are diced when it is cut into cubes for various
types of casseroles, stems, curries, and dishes.
6. Seasoning
It is the addition of salt and white or black pepper to
improve the flavor of food.
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking,
otherwise the flour becomes sticky and
111unpleasant.
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.
D. APPLICATION
 Divide the class into seven (7) groups.
(5mins.)
 The teacher will assign each group to present a role play
about the procedure in.
 After all the role play, each member will pick a number
from the teacher.
 They will ask questions to the group base on the number
that they have picked.

E. GENERALIZATION The teacher will ask the following questions to students:

(3mins.)  What are the Basic Preparation Methods of Meat?
 How important is those basic preparation methods of
meat in cooking meat dishes?

F. ASSESSMENT (5mins) Short Quiz: ¼ sheet of paper

Direction: Write TRUE if the statement is correct. Otherwise,
write FALSE if the statement is wrong and change it with the
correct answer. Write your answer directly.

TRUE 1) wash meat when it comes into contact

with blood during preparation. After washing, dry the food
thoroughly with absorbent kitchen paper.
FALSE, SKINNING2) Slicing is an act of skin removal.
FALSE, SLICING 3)Trimming is the cutting of meat by
determining the direction of 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.
TRUE 4) 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.
FALSE, SEASONING5) Coating It is the addition of salt
and white or black pepper to improve the flavor of food.

G. ASSIGNMENT (1min.) On a short bond paper

 Make a document regarding petit four (Have you
already try tasting petit four? State it and if not yet, state
your expectations on it.)

Prepared by: KRISTINE JOY B. ADAPTAR

 MRS. MARICOR BONGATOR
Submitted to: