LESSON PLAN IN T.L.E.

(Cookery)

Applicant Code: MAK-JHS19-23006

Subject: TLE
Grade Level: Grade 10
Date and Time: May 18, 2023 | 7:30 a.m.

I. Objectives:
A. Content Standard: The Learners understand the Methods of cooking meat.

B. Performance Standard: The Learners independently choose the methods of cooking meat.

C. Learning Competencies/Specific Objectives:

Cognitive: Identify appropriate cooking methods for meat cuts.

Psychomotor: Select the proper methods of cooking meat.

Affective: Value the methods of cooking meat.

II. Content Subject Matter:

A. CONTENT: Methods of Cooking Meat

B. LEARNING RESOURCES:

Reference: TVL Home Economics Cookery Manual pp. 281-284

Other Learning Materials: Pictures, Visual Aids and Chalk

III.Procedure:

BEFORE THE LESSON:

Preliminaries:

1. Prayer: Anna delos Reyes please lead a prayer

2. Greetings: Good morning everyone!
3. Checking of Attendance: Who is absent today?
4. Setting of classroom standard: 1. Sit properly
2. Raise your hand if you want to answer.
3. Listen attentively
5. Checking of assignment: Everybody pass your assignment
6. Review:
 What are the ingredients needed in preparing open-faced sandwich?
 Butter, cheese, meat fillings, biscuits, cookies

Activity:

#1: A. Scramble Word

Group the students into two (2). Each group arrange the Scrambled Words to make it right.

 Cooking Meat Methods of --- Methods of Cooking Meat

 #2: B. Choose Me!
Group the students into two (2). Each group will be given set of pictures. Identify pictures
where it belongs.

Dry Heat Cooking Moist Heat Cooking

 Roasting/baking  Simmering
 Broiling/Grilling  Steaming
 Sauteing and Pan Frying  Boiling
 Deep-Frying  Braising and Stewing

#2: Lecture (through Projector)

“It’s My Turn”
 The teacher will teach the student about Methods of Cooking Meat through using
projector.

ANALYSIS:
#1: Choose Me!
1. How was your activity? Do you like it?
2. Why is it important to know the Methods of Cooking Meat?
#2: Lecture:
1. How important is Methods of Cooking Meat in preparing food?
ABSTRACTION:
1. What are the Methods of Cooking Meat?
2. How will you present your product attractively?
APPLICATION:
Is it necessary to have cleanliness and sanitation in preparing food using methods of
cooking meat? Why?

EVALUATION:
Multiple Choice: Read the statement carefully then choose the answer that best describes the
statement. Write your answer on the space provided for.

1. All of the following are belong to Dry Heat Cooking. Except one.
a. Roasting and baking c. Pan-Frying
b. Grilling and broiling d. Steaming
2. What are the two classification Methods of Cooking Meat?
a. Dry heat cooking and Moist heat cooking
b. Steaming
c. Deep-frying
d. Simmering/boiling
3. Why do we need the appropriate methods of cooking meat?
a. Easy when you cook
b. By using the appropriate cooking method for the type of food being prepared.
c. No wasting time and food
d. Easy to remember
4. It is a moist-heat cooking technique that employs hot steam to conduct the heat to the food
item.
a. Simmering c. Steaming
b. Grilling and broiling d. Braising and stewing
5. In preparing food using methods of cooking meat, it is important to have cleanliness and
sanitation?
a. Yes C. maybe
b. No D. Just a little bit