SAN JUAN CAMPUS

San Jose, San Juan, Southern Leyte

Contact No: +63-935-519-2852
Email: cd_sj@southernleytestateu.edu.ph
Website: www.southernleytestateu.edu.ph
Excellence | Service | Leadership and Good Governance | Innovation | Social Responsibility | Integrity | Professionalism | Spirituality

Content Standard:
The learners demonstrate an understanding preparing and cooking meat
dishes.

Performance Standard:
The learners independently prepare and cook meat dishes.

Most Essential Leaning Competency (MELCs):

LO1 Perform mise en place

Topic Code:
TLE_HECK9-12PCM-Iva-30

I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. Identify the classification of meat;
b. Prepare a meat dishes according to enterprise standards; and
c. Value the importance of meat classification.

II. SUBJECT MATTER

Topic: Prepare and Cook Meat
Reference: Module Cookery 10
Materials: Laptop, TV

III. PROCEDURE
A. Prayer
B. Checking of attendance
C. Class rules
D. Review of the past lesson
E. Motivation
“4 pics, 1 word”
The teacher will show a pictures to the students.
Students will try to guess the pictures being presented by the
teacher.

F. Setting of objectives (refer to I)

G. Activity
The teacher will show a video presentation to the students.

H. Analysis
Who among you here has already tried cooking meat at home?
What kind of meat? Have you observed any differences while
preparing or cooking the different classification of meat?

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 SAN JUAN CAMPUS
San Jose, San Juan, Southern Leyte
Contact No: +63-935-519-2852
Email: cd_sj@southernleytestateu.edu.ph
Website: www.southernleytestateu.edu.ph
Excellence | Service | Leadership and Good Governance | Innovation | Social Responsibility | Integrity | Professionalism | Spirituality

I. Abstraction
The teacher will discuss and explain the topic to the students
and let them participate in the class.

J. Application

TASK SHEET

PERFORMANCE OBJECTIVES:
Prepare meat dishes
DIRECTIONS:
Each group will perform their own recipe. Finished product will be evaluated using
the given score sheet.

ASSESSMENT METHOD:

Criteria for Evaluating and Presenting Meat Dishes

I. PRODUCT: GOOD FAIR POOR

(3) (2) (1)
1. General Appearance
a. Attractive and appealing to appetite
b. Pleasing and good color combination
c. Ingredients cooked just right
d. Correct consistency
2. Palatability
a. Delicious
b. Taste just right
3. Nutritive Value
a. Highly nutritious
II. PROCEDURES:
1. Use of Resources:
a. Kept working table orderly while preparing the
ingredients.
b. Used only the proper and needed utensils and
dishes.
c. Used time-saving techniques and devices.
2. Cleanliness and Sanitation
a. Was well-groomed and properly dressed for
cooking, used clean apron, hair nets, hand
towel and pot holder.
b. Observed sanitary handling of food.
3. Conservation of Nutrients

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 SAN JUAN CAMPUS
San Jose, San Juan, Southern Leyte
Contact No: +63-935-519-2852
Email: cd_sj@southernleytestateu.edu.ph
Website: www.southernleytestateu.edu.ph
Excellence | Service | Leadership and Good Governance | Innovation | Social Responsibility | Integrity | Professionalism | Spirituality

a. Followed proper preparation and cooking

procedures.
b. Followed the recipe correctly
Score: (maximum of 42 points)
Comments:

K. Generalization

Why is it important to identify the different classification of meat in

preparing/cooking it?

IV. EVALUATION
Direction: Write down the classification of meat and give a brief description of each.

V. ASSIGNMENT

Write a reflection about the topic. Attach a documentation while

performing the task. Put it on an A4 bond paper.

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