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Lesson Plan Basic Preparation Methods of Meat
Lesson Plan Basic Preparation Methods of Meat
Lesson Plan Basic Preparation Methods of Meat
Level: Grade 10
I. OBJECTIVES
• Time 1 hour.
IV. PROCEDURES
(5mins.)
- Arranging chairs
- Pick up some pieces of trash
a2. Prayer
a3. Greetings
- What
LEARNING TASKS
6. Seasoning
It is the addition of salt and white or black pepper to
improve the flavor of food.
7. Coating
The two basic coatings are:
TRUE 1.) wash meat when it comes into contact with blood
during preparation. After washing, dry the food thoroughly
with absorbent kitchen paper.
FALSE, SKINNING2) Slicing is an act of skin removal.
FALSE, SLICING 3.) Trimming is the cutting of meat by
determining the direction of the grain (the muscle fibers),
and cut across the grain. This is particularly important with
tougher cuts such as steak, in which the grain is also quite
obvious.
TRUE 4.) Dicing Meat are diced when it is cut into cubes for
various types of casseroles, stems, curries, and dishes such
as steak, kidney pie and pudding.
FALSE, SEASONING 5.) Coating It is the addition of salt and
white or black pepper to improve the flavor of food.