March 6, 2018

Semi – Detailed Lesson Plan in Technology-Vocational and Livelihood

Home Economics: Cookery NC II (Grade 12-Sharp)
7:30 – 11:45
Prepared by: Ryan D. Bantinoy

I. Objective
At the end of the period, students should be able to:
 Store meat in accordance with FIFO operating procedures and meat storage
requirements.

II. Subject Matter

Topic: Prepare and cook meat
References:
K to 12 Curriculum Guide in Technology and Livelihood Education Pp. 37
K to 12 Learner’s Module in Technology and Livelihood Education pp. 378-380

Materials:
Visual Aids, Pictures, work sheets and rating sheets
Skills:
Storing

Values Integration:
The students will be aware of food management.

III. Procedures

Prayer
 The teacher and students will pray the Lords’ Prayer
Greetings
 The teacher greeted the students in a good mood and the students greeted back with
joyful faces.
Checking of Attendance
 The teacher monitored the attendance of the students by asking the class Biddle.
Classroom Rules
 The teacher reminded the students to their agreed classroom through recitation.

A. Review

 The teacher reviewed the previous topic entitled “Prepare and cook meat” with the
learning objective of using required containers and store meat in proper temperature
to maintain quality and freshness.
 The teacher will ask the students on the containers required and the temperature
needed in storing meat products through oral recitation.

B. Motivation
 The teacher conducted an activity called “Energizer”, wherein the students will mimic
the dance step in the video.
 C. Lesson Proper

 The teacher presented the topic entitled “Prepare and cook meat”, wherein the
students will read the said topic.
 The teacher presented also the learning objective “Store meat in accordance with FIFO
operating procedures and meat storage requirements”.

1. Group Activity

 The teacher divided the class into three (4) groups, wherein the students will pick a
piece of paper at the box that contains 4 different colors (Blue, green, yellow and
orange). The color they have picked indicates their group color.
 The teacher distributed the information sheet to be discussed each group in storing
meat in accordance with FIFO operating procedures and meat storage requirements.
 The teacher will give the activity sheet to every group wherein they will exercise on
what they have discussed.
 The students will choose their representative to present their work. Their performance
will be rated based on the criteria.

Group Performance rubrics

Needs
Excellent Good
Criteria Improvement Total
5 points 3 points
1 point
The student The student The student did not
consistently uses seldom uses use English in
Communication English throughout English throughout his/her
Skills his/her his/her presentation at all
presentation presentation
The student shows The student The student does
mastery in storing hesitates in not able to store
meat in storing meat in meat in accordance
accordance with accordance with with FIFO
Mastery
FIFO operating FIFO operating operating
procedures and procedures and procedures and
meat storage meat storage meat storage
requirements. requirements. requirements.
The presentation The presentation The presentation of
of the output is of the output is the output has no
Presentation
orderly and not orderly attempt at all to
effective explain

Total

2. Individual Activity
  The teacher will let the student to perform the task individually in storing meat in accordance
with FIFO operating procedures and meat storage requirements.. The performance will be
rated based on the criteria.

Group Performance rubrics

Needs
Excellent Good
Criteria Improvement Total
5 points 3 points
1 point
The student shows The student The student does
mastery in storing hesitates in not able to store
meat in storing meat in meat in
accordance with accordance with accordance with
Mastery
FIFO operating FIFO operating FIFO operating
procedures and procedures and procedures and
meat storage meat storage meat storage
requirements. requirements. requirements.

3. Generalization

 The teacher presented a flow chart wherein the students apply their knowledge about FIFO
operating procedures.

4. Evaluation

 The teacher conducted written exam determine the knowledge of the students if they have
mastered the task given and achieved the desired outcomes.

5. Assignment

 The teacher instructed the students to make an essay at least 20 words about the importance
of FIFO operating procedure in a long bond paper to be submitted next meeting.

Activity Sheet #37

Objective:

 Store meat in accordance with FIFO operating procedures and meat storage requirements.

Procedures:

 Review your information sheet.

 Make a list of food item and the date arrived.
 Make a flow chart and arrange the food item by applying FIFO operating procedures.
 Present your output.

Posing question:

Which among the food item must be consumed first?

SUMMATIVE TEST
QUARTER 4 – LESSON 1_LO4
TVL – HOME ECONOMICS NCII
Name: ___________________________Grade/Section:_______________ Score:_____________

Directions: Read the following statements/questions carefully and choose the letter with the
correct answer. Write your answer in your test note book.

1. Which of the following market forms of meat does not undergo chilling?
A. cured meat
B. fresh meat
C. frozen meat
D. processed meat

2. What is your primary consideration when storing goods?

A. expiration date
B. fragility
C. quantity
D. size

3. The most common method of preserving meat is________________.

A. Curing
B. drying
C. refrigerating
D. salting

4. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by
drying
A. curing
B. dehydration
C. freezing
D. salting

5. When buying meat, what should you first consider?

A. brand
B. price
C. quality
D. round cut

SUMMATIVE TEST
QUARTER 4 – LESSON 1_LO4
TVL – HOME ECONOMICS NCII
Name: ___________________________Grade/Section:_______________ Score:_____________

Objective:

 Utilize quality trimmings and leftovers in storing meat..

Procedures:

 Review your information sheet.

 List down the proper hygiene in storing fresh meat products..
 Perform the activity.
 Present your work.

Hygiene Practices in Storing Meat products