LESSON PLAN

I. OBJECTIVES

At the end of the lesson, the student should be able to:

1. Identify the ingredients and utensils for preparing meat cuts
2. Follow the procedure in trimming, boning and portioning meat
3. Develop skills in trimming, boning and portioning meats
4. Apply safety precautions in cutting meat

II. SUBJECT MATTER

A. Topic: Food Trades NC II

Sub-topic: Preparing and Producing Variety of Portion Controlled Meat
B. References: Module “Preparing Cooking and Storing Meat”
C. Materials: Laptop, Power Point Presentation, and Video Presentation
D. Values Integration: Cooperation, Patience, Skills, Learning

III. LEARNING PROCEDURE

A. Activity
1. Preparatory Activities
1.1 Prayers
1.2 Greetings
1.3 Classroom Management
 Pick up the trash under your chair
 Properly align the chair
 Always wear your foot socks
 Attend class on time
 Pay attention to the Lesson
 Raise your hand if you have question
 Respect each and everyone
 Enjoy Learning
1.4 Checking of Attendance
1.5 Review of the past lesson
Give the title of the topic that is discuss last week.
- Purchasing Quality Meat
Give the four consumer aids that help customers to shop wisely.
- Advertising, Food labels, Unit Pricing, Open dating
2. Mood Setting
In the PowerPoint presentation there will be a slide of Jumbled word.
1. Meta – Meat
2. Ingcutt – Cutting
3. Mirtming – Trimming
4. Gninob – Boning
5. Noitrop Lortnoc – Portion Control
For the mechanics of the activity, there will be a flash of jumbled words
from PowerPoint presentation, and the teacher will call on a student based
on the number drawn at random from the piggy bank. The student chosen
will rearrange the words to match the corresponded words.

3. Lesson Proper
3.1 Unlocking Difficulties
 Emince – trim away thin pieces.
 Flank – the fleshy section of the side between the last rib and
hip
 Cured – to preserve meat as by salting, smoking and aging,

3.2 Power Point Presentation

Cutting Preparation - require skills. The meat cutter must know something
about the anatomy of animals and the methods of fabrication. The ability to
identify the characteristics of the muscles in the tissues between them, the
shapes and type of bones, the location and layer of fat will help.

Ingredients used for preparing meat cuts:

 Salt3
 Phosphate
 Black Pepper
 Pickies
 Praque Powder
 Oil of anise
 oregano
 Bayleaf
 Banana Catsup
 Anizado wine
Utensils, Machinery and Equipment Used:

 Slicers
 Knives
 Smokers
 Pickling rate
 Cleavers
 Saws
 Vacuum packer
 Robot coupe
 Sausage casing machine

Trimming and Boning Pork Loin

(In PowerPoint presentation teacher will play a video of trimming and boning
pork loin)
1. Remove all excess fat that covers the edge of the loin to expose the
tips of the rib’s bones.
2. Make smooth strokes along the bones to free the meat Pull the meat
away to make it easy to see.
3. When all the meat is freed from one side of the bones, turn the loin
over the free meat from the other side. Here, the tenderloin is being
gently cut from the bones.

Trimming and Cutting Beef Tenderloin

(In PowerPoint presentation teacher will play a video of trimming and cutting
beef tender loin)
1. Work the tip of a knife under the silver skin. Hold the end of the silver
skin tight against the meat and glide the knife blade just underneath.
Angle the blade upward slightly so that only the silver skin is cut away.
2. Cutting Emince. Slice meat into evenly shaped pieces that are
approximately two inches square. Use a sharp knife to trim away thin
pieces, known as emince.

Boning a Leg of Veal

(In PowerPoint presentation teacher will play a video of boning a leg of veal)
1. Pull the flank away from the leg. Use a boning knife to cut through the
tissue and fat connecting the leg.
 2. Turn the leg and probe with knife and fingers to locate the pelvic and
knuckle bone connecting joint. Cut down to the point and then
through the ligaments to separate these bones.
3. Follow the meat's natural seams and cut through the meat to the
bones. Cut and meat away from all the bones as clearly as possible.

Portion Control
1. Submit meat to a butcher's test to determine the maximum portions
2. Cuttings should be done in accordance with the standard portioning
specified in the menu.
3. Serve menu using standard portioning. Portion sizes will vary depending
on the restaurant and the price of the item.
Mechanics of Costing - Example
Test Tools in Recipe Costing
1. Price list/Inventory List
List of raw food items and their corresponding acquisition costs,
specifications, count or measure. This is the primary source of costs.
2. Raw Food Tests
Count measure, weight and yield per unit of specific food items.
How many Specifications Cost6
3. Canned Food Test Yield and actual cost of canned and bottled food items.
Ex. Sliced pineapple
1 can - Php 51.13
Specifications 10 cans
Yield - 66-70 slices
Cost - Php 0.75/slice
Identifying Meat Cuts
Meat cuts can be identified by the shape of the bones. These bones are your clue as
to which part of the animal the meat comes from, how tender it is, and how it should
be cooked. Tender cuts are cooked with dry heat such as broiling roasting, or grilling.
Less tender cuts must be cooked with moist heat such as stew (nilaga) or casseroles
with sauces.
 B. Analysis

1. Why is it important to use specified ingredients and utensils in producing

meat cuts?
2. Why is there a need to control portion of meat cuts for a specified
recipe?
3. What are the steps in the mechanics of costing in specified recipe?

C. Abstraction

Proper portioning can help determine the maximum portions for the
specified menu to be served.

D. Application
Group Demonstration (They will be divided into 3 groups)
Each group will prepare the ingredients, utensils and equipment’s that is used
in demonstrating of the following:
a. Boning meat
b. Trimming slicing meat
c. Portioning meat cuts

For the criteria of the activity:

Description Rate
Correctness of the procedure 40%
Quality of the product 40%
Observance of sanitation 20%
Total 100%

VI. EVALUATION
Enumeration: List down what are asked for each following.
1-5 Give at least five ingredients used for preparing meat cuts.
6-10 List at least five utensils, machinery and equipment used in meat
cutting
11-15 Enumerate some meat cuts of beef
Key to correction:
1-5 in any order
 Salt
 Phosphate
 Black Pepper
  Pickies
 Praque Powder
 Oil of anise
 oregano
 Bayleaf
 Banana Catsup
 Anizado wine

6-10 in any order

 Slicers
 Knives
 Smokers
 Pickling rate
 Cleavers
 Saws
 Vacuum packer
 Robot coupe
 Sausage casing machine
11-15 in any order
 Flank steak
 Skirt steak
 Flank steak rolls
 Ground beef
 Cube steak
 Arm steakR
 Loin chop
 Riblet
 Rib chop
 Blade steak

IV. ASSIGNMENT

Each group will prepare an ingredient that they going to make for laboratory of meat
products.