Department of Education

Region VII, Central Visayas

DIVISION OF CITY SCHOOLS
City of Naga, Cebu
TUYAN NATIONAL HIGH SCHOOL
Tuyan,City of Naga,Cebu

Lesson Plan for

Grade 10 – Cookery

Date: ____________
Quarter 4- Week 2

I. LESSON OBJECTIVES:
Within the lesson at least 75% of the learners are expected to:
1. Identify the different types of marinating and cooking beef;
2. Cite procedures in cooking meat products;
3. Classify the different cooking meat cuts of beef.
II. Subject Matter/Content:
Topic: Cooking Meat Cuts (Beef)
Subtopic: Meat and Meat Cuts
Instructional Materials: Laptop, DLP, google classroom for online class
Teaching Strategies: Inquiry based learning, collaborative learning, and
Competency Based Training
III. PROCEDURE
A. PRELIMINARY ACTIVITIES
a. Prayer
b. Checking of Attendance
c. Energizer (skeleton dance)
d. Review of past lesson

B. Developmental Task

1. MOTIVATION: (Activity 1)
WORD SEARCH
 Arrange the scrambled letters to form the correct word/s. Each word will be
given a couple of second to show you and guess the correct word/s.
MEAT CUT
1. INLIORS _____________________________________
2. ITRBSEK _________________________________________________
3. FEBE _____________________________________________
4. HNOVCRE________________________________________________
5. BMAL _______________________________________
6. BCAAREFE ______________________________________
7. KCUCH __________________________________________
8. NLKAF __________________________________________
1
 9. NHKSA _________________________________________
10. BIR __________________________________________

2. Learning Activities -Lesson Proper

PowerPoint Presentation of Meat and Meat Cuts (ICT- integration)
Ask the learners to observe the video and answer the question in the google form
provided.
3. Analysis ( with values Integration)
What are compositions of meat?
How will you cut meat (beef)?
Why is it important to determine the cuts of meat before cooking?
4. Abstraction (English Integration)
Write the words on the map that relates to the focal word.

Nutrient
s
content
of meat

5. APPLICATION (Math and Mapeh Integration)

The learners will do their task at home and present the task through video presentation.
The learners will cook meat dish according to the given standard. The learners will be
given points according to the rubrics presented.

SCORING RUBRIC

Enter rubric title

Unsatisafactory Satisfactory Proficient Exemplary
1 pts 3 pts 5 pts 7 pts

Safety & Unsatisafactory Satisfactory Proficient Exemplary

Sanitation
1. Students do not have closed toe
shoes on
2. Did not wash hands
3. Hair is not properly restrained (tied
back)
4. Food contact surfaces are not
properly cleaned as food is being
prepared
5. Knives handled carelessly
6. Dish station not set up for dishes or
knifes
1. Closed toe shoes are worn
2. One or more team member
does not have hair restrained
3. Station is unorganized and
sloppy
4. Hygiene is unacceptable for
one or more team members
5. Dish station not set up for
dishes or knifes
1.Closed toe shoes
2. Hair properly restrained
3. Station is somewhat organized
4. Personal hygiene is regarded
(Handwashing)
5. Proper knife safety is
demonstrated
6. Dish station setup
1. Closed toe shoes are worn
2. Hair properly restrained
3. Station is organized neatly
4. Hygiene is highly regarded
(handwashing)
5. Station is organized neatly and
efficiently
6. Proper knife safety is
demonstrated, and small
equipment handled properly.
7. Dish station and knife cleaning
station setup properly

Organization Unsatisafactory Satisfactory Proficient Exemplary

1. Team does not have a written plan or
timeline
2. All members are unskilled in
individual tasks
3. Workload unevenly distributed
4. Mise en place is poor
5. Team has unacceptable time
management skills
1. Poorly written timeline
2. Some members are skilled at
individual tasks
3. Workload unevenly
distributed
4. Mise en place fairly organized
5. Marginal time management
skills
1. Team has a written and accurate
time plan
2.All members are adequately skilled
in individual tasks
3. Workload is evenly distributed
Mise en place is organized
4. Displays sufficient time
management skills
1. Team has a clearly written and
accurate timeline
2. Workload is evenly distributed,
members contribute equally
3. Mise en place is well executed
4. Displays excellent time
management skills

Food Unsatisafactory Satisfactory Proficient Exemplary

Production
1. Team uses inappropriate preparation
technique
2. Team does not demonstrate
knowledge and skill of fundamental
food handling technique
1. Most members use
appropriate technique
2. Team demonstrates
knowledge and some skill
3. Most procedures not
1. All team members use appropriate
preparation or techniques
2. Team demonstrates knowledge of
fundamental skill of food handling
or cooking techniques
1. All members use appropriate
preparation and cooking
techniques
2. Team demonstrates complete
knowledge of food handling and

2
IV. EVALUATION
Direction: Answer the test questions on the Google Form provided.

V. ASSIGNMENT
Make a documentary research of market forms of meat and saves it in our google shared
drive.

Prepare by: Annaliza C. Baronda

TLE-Teacher

Approved by:

RUBEN P. ALTUBAR, Ed. D

School Head