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Emely Final Demo
Emely Final Demo
Emely Final Demo
Department of Education
Region VIII (Eastern Visayas)
Schools Division of Leyte
I. OBJECTIVE Annotations
Learning Competency:
4.2 store fresh and cryovac-packed meat according to health MELC-Based
regulations. (TLE_HECK9-12PCM-IVi-33) Contextualization
Learning Objective:
At the end of the session, the learners will be able to:
LO 4: Store meat (TLE_HECK9-12PCM-IVi-33)
Subtask: Determine the different methods of preserving meat.
B. Review
Students will answer the following review questions orally.
The students will
1. What topic did we discuss last week? recall the previous
2. Can you define what food plating is? topic.
3. What are some basic principles in Food Plating/Presenting
Share your learnings about this topic.
C. Motivation The teacher makes
Learning Task No. 1- 4 Pics 1 Word sure that the students
Guide Questions
1. What is preservation?
2. What are the different methods of preserving meat?
3. How these methods of preserving meat can be processed?
4. Give an example of meat products that undergo meat
preservation?
5. Why food preservation is important?
4. APPLICATION In this part of the
Learning Task No. 3 Picture Analysis lesson the student
Directions: Analyze the following pictures and identify which methods applies their
of preserving meats that the products have been undergo. Write your learning from the
answer in your paper. previous activity.
The Criteria in
Annex A will be used
for the rating of each
group.)
IV.GENERALIZATION
The teacher will summarize the topic and the key points.
Guide Questions
1. What is preservation?
2. What are the different methods of preserving meat?
Remarks:
EMELY R. CARRO
Applicant