Annex 1B to DepEd Order No. 42, s.

2016

FRANCISCO OSORIO INTEGRATED

School Grade Level 10
SENIOR HIGH SCHOOL
GRADES 1 to 12 Teacher GRACE ANN L. CABANTA Learning Area TLE-COOKERY
DAILY LESSON LOG
MAY 18, 2023
Teaching Dates and Time Mt. Arayat – 8:30 – 9:30 (MTWF) Quarter FOURTH

I. OBJECTIVES
 Content Standards The learners demonstrate an understanding on basic concepts and underlying theories in preparing and cooking meat dishes.
 Performance
The learners independently prepare and cook meat dishes.
Standards
 Learning MELCs
Competencies/ LO 1. Prepare and present meat cuts
Write the LC code for 1.1 identify the market forms and cuts of meat
each 1.2 prepare meat cuts according to the given recipe 1.3 prepare and use suitable marinades for a variety of meat cuts
1.4 cook meat-cut dishes according to the given recipe
1.5 present meat dishes hygienically and aesthetically, based on classical and cultural standards
1.6 rate and evaluate the finished products using rubrics
TLE_HECK10PCM-IVa-d-13
 Objectives At the end of the session, the learners are expected to:

a. Identify moist-heat method of cooking and its kinds.

b. Perform the differentiated activities according to the various moist heat cooking methods.
c. Reflect on the importance of moist-heat method of cooking meat.

1. CONTENT
- Moist-Heat Method of Cooking
2. III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Updated MELC TLE Cookery for Grade 10 page 4
pages
2. Learner’s
Materials pages
3. Textbook pages Grade 10 Cookery Learning Material – pp. 350-352
 4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other Learning LUMI App
Resources PPT
Laptop
TV Monitor
Cut out pictures
3. PROCEDURES
INTRODUCTION A. Routinary Activities (2 minutes)

a. Prayer
b. Greetings
c. Reminder of the classroom health and safety protocols
d. Checking of attendance
e. Quick "kumustahan"

B. Review of the previous lesson (5 minutes)

Are You Smarter Than Your Classmates?
Directions: Divide the class into two groups. Each group should choose seven participants to play the game. Each player
will be given a raised hand cutout that they will use in answering the question.

Priming
C. Motivation (3 minutes)

WORD SEARCH
Directions: Find the words from the grid

AASA: ICT

Process Questions:
 What are the words you found in the grid?
 Which of the following are you familiar with?
 What do you think is our lesson for today?

D. Unlocking of Difficulties (3 minutes)

DECIPHERING THE CODE
Directions: Students will guess the word/s in the code to reveal the word being described.
 P O A C H I N G

1. Poaching is a culinary technique that involves cooking something in liquid with a temperature ranging from 140 F to
180 F.

A G I T A T I O N

2. The act or an instance of agitating something: a moving back and forth or with an irregular, rapid, or violent action.

S E A R I N G

3. Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of

the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms.

AASA: Arts, English

DEVELOPMENT Inquiry-Based Deductive Approach (5 minutes)
Moist heat cooking
Moist heat cooking methods include any technique that involves cooking with moisture — whether it's steam, water, stock,
wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because
water doesn't get any hotter than that. Examples of moist-heat cooking methods include:

1. Simmering
With simmering, the cooking liquid is a bit hotter than poaching from 180°F to 205°F. Here we will see bubbles forming
and gently rising to the surface of the water, but the water still isn't at a full rolling boil. Because it surrounds the food
in water that maintains a more or less constant temperature, simmering cooks food very evenly. It's an excellent choice
for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others.
2. Boiling
The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F. It's
actually the least likely of the three to be used for cooking. That's because the violent agitation caused by the rolling
boil can be too rough on food and will often damage it.

3. Steaming

Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item. Steaming can
be done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer. The item to be
cooked is then placed in a basket suspended above the liquid and the pot covered.

4. Braising
Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then
 simmered slowly at a low temperature. Though it can be done on the stovetop, braising is best done in the oven,
because the heat fully surrounds the pot and causes the food to cook more evenly than if it were only heated from
below.

Begin by Searing
Because moist heat does not permit the various browning reactions that dry heat produces, giving cooked meats the brown,
outer crust that also helps to develop complex flavors and aromas, it's customary to sear meat in a pan with a small amount of
hot fat before braising it. This step helps to develop flavors as well as making the meat more appealing visually.

ENGAGEMENT Collaborative Approach (Activity-Based) (20 minutes)

Group Activity

Group the students in to four. The leader from each group will be asked to pick between the task cards. Based on the task card,
each group will be given different instructional materials. The students will be encouraged to present their work creatively.

Presentation of Activity
Directions: Each group will present their work to the class. Groups will be rated using this rubric.

Learning Task 1: INFOGRAPHIC

SIMMERING
Directions: The group will create an online/offline infographic using Microsoft Word App with the use of pictures.

AASA: ICT

Learning Task 2: POSTER MAKING

BOILING
Directions: The group will draw a poster showing the boiling method of cooking.

Process Question:
 What could be the reason why the bubbles are emerging from the bottom to top?

Learning Task 3: JIGSAW PUZZLE

STEAMING
Directions: Arrange the parts of the puzzle to form the picture.

Process Question:
 Why do you think steaming as a method of cooking is arranged like this?
 How come the food from the upper level get cooked?

AASA: Science

Learning Task 4: SEQUENCING

Braising
Directions: Arrange the pictures following the correct sequence of the procedure.
 Process Questions:

We all know that we are still living in the pandemic at these times.
- Why is it important to follow the correct sequence of cooking food?

AASA: Math, Health

ASSIMILATION A. Generalization (5 minutes)

Graphic Organizer
To recap everything that we have talked about in this lesson, please do this activity that summarizes the lesson by completing
the Flower Grid

Simmering Boiling

Moist Heat
Method

Steaming Braising/Stewing

- Based on the flower grid, how can you describe the different examples of moist heat methods of cooking?
- Why is the moist heat method necessary in cooking meat?
- What moist heat method of cooking are you most familiar with? Why? (Localization)

B. Assimilation (5 minutes)
Assessment
Quiz
True or False: Read the statement carefully. Draw a happy face if the statement is correct and draw a sad face if it is
not.
1. Moist heat cooking methods include any technique that involves cooking with moisture — whether it's steam, water,
stock, wine or some other liquid.
2. The moist heat method of cooking where the bubbles forming and gently rising to the surface of the water, but the
 water still isn't at a full rolling boil is called simmering.
3. Braising is best done in the oven, because the heat fully surrounds the pot and causes the food to cook more evenly
than if it were only heated from below.
4. Boiling is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
5. Steaming is the hottest among the moist heat methods of cooking, where the water reaches its highest possible
temperature of 212°F.

Answer Key

1.

2.

3.

4.

5.
 REFLECTIONS Reflective Approach (2 minutes)

Reflect and Connect: DAILY DOZEN

Call some students and let him/her choose and complete each phrase with regards to the lesson.

AASA: ESP

ASSIGNMENT Assignment/Agreement
1. List down the Factors Affecting Choice of Cooking Methods in Meat

Reference:
Learning Module in Cookery 10 pages 352-353

Prepared and submitted by:

GRACE ANN L. CABANTA

Student-Teacher
Checked by:

MAY ANN F. GUINTO

Cooperating Teacher/Teacher III

YANNA E. APARICIO
Master Teacher I – TLE Department/Subject Coordinator

Noted by:

ANNALIZA D. BANGAY
Head Teacher III, TLE Department