GRADE 10

COOKERY
Teacher Jessy
Hello Grade 10 and
welcome to TLE 10
Cookery Class!
Preliminaries

• Prayer
• Covid-19 Safety protocols
• Checking of Attendance
 • Identify/ • Appreciate the
Recognize the importance of
different meat cooking meat
cuts. cuts.
Lesson
Objectives: • Assemble the
picture that
shows the
different meat
cuts.
 Can you identify PIG
the different kinds
of meat and its
sources?
PORK
Can you identify COW/CATTLE
the different kinds
of meat and its
sources?
BEEF
 Can you identify CARABAO
the different kinds
of meat and its
sources?
CARABEE
F
 Can you identify DEER/GOAT
the different kinds
of meat and its
sources?
CHEVON
 Can you identify YOUNG
the different kinds CALF
of meat and its
sources?
VEAL
Do you have any idea on
how to cooked meat?
 • RARE – the meat is very soft with jelly like
texture.

• MEDIUM RARE – meat feels springy

and resistant.

Doneness of meat • MEDIUM – meat feels firm and

there is a definite resistance.

• WELL DONE – the meat feels hard

and rough.
 Safe Cooking Temperature of Meat
BEEF
• RARE 52˚C /
125˚F
• MEDIUM 57˚C / • GROUND PORK
135˚F BEEF 71˚C / 160˚F
• MEDIUM WELL 74˚C / 165˚ F
68˚C / 155˚F
• WELL DONE
71˚C / 160˚F
 • Water – 70% of • Fat – 5% of
muscle tissue. muscle tissue.

Nutrient
Content of • Protein – 20%
of muscle tissue
• Carbohydrates,
Vitamins and
Meat and 7 grams of
protein per
Minerals –
remaining 5% of
ounce. muscle tissue.
Do you how to identify
fresh meat?
• Fresh Meat – is
recently slaughtered
and has not been
preserved or frozen.
• Do you have any idea
on what are those
market forms of meat?
 • Fresh Meat – it is • Chilled Meat –
recently is placed in
slaughtered and chiller or
not been preserved slightly cold.
or frozen.
Market Forms
of Meat • Cured Meat – is
preserved by
• Processed meat –
is preserved by
salting, chemical process.
smoking or
aging.
• What are those methods
you have tried in
cooking meat?
 •Dry Heat Cooking such as
roasting, broiling, or
Methods of sautéing.
Cooking Meat
•Moist Heat Cooking such
as braising, steaming, or
poaching.
• Attach video of
different methods of
cooking meat
 Its is time for our ACTIVITY!
Direction: You can see a piece of paper at
the top of your arm chair. Reveal what was
written in the paper and make a sound on
what animal you are in able to arrived to
your group mates.
 Its is time for our ACTIVITY!
Always remember to follow the Covid 19 health protocols and

you are not allowed to touch any of your classmates in moving

towards your group mates. Once you arrived to you destination.

Refrain from moving and wait the next direction. You are given

3 minutes to find your group mates. Are you ready now?

 For your ACTIVITY!
Direction: Each group will be given a puzzled picture. Paste
it on the board to form a wonderful picture. You need to
have one representative from each group to discuss what
insight you have understand from the picture. You will be
given 3 minutes to paste it on the board. Timer starts now.
Evaluation
 Always remember that the
secret in learning COOKERY is
to have constant practice
makes you an expert oink-oink
CHEF.
 Thank You for
listening and have a
wonderful day to all
of us!