Cabatuan National Comprehensive

School Grade Level 11

Highschool
Teacher Eulene May Coronado Learning Area TLE/TVL
February 12 Quarter Fourth Quarter
Teaching Date
1:00-3:00 PM
and Time Lesson 1

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking meat
A. Content Standards dishes

The learners independently prepare and cook meat dishes

B. Performance Standards

TLE_HECK9-12PCM-IVa-30
C. Learning Competencies LO 1. Perform mise en place
(Write the LC code for each) 1.1. prepare the tools, equipment, ingredients, and other supplies
based on the given recipe
At the end of the lesson, the students must have:
1. Enumerate different classifications and types of meat and
its source.
D. Learning Objectives 2. Illustrate the different characteristics of meat and their
meat cuts.
3. Appreciate the appropriate cut of meat required for a
menu.
ll. SUBJECT MATTER
A. Topic PREPARE AND COOK MEAT

B. Reference(s) CBML lll Food Trades. Module V. Lesson III

C. Materials Laptop, Smart TV, PPT, Pictures

D. Value Focus Critical thinking, Independent

III. PROCEDURE Teacher’s Activity Student’s Activity

Preliminary Activities
Good morning class, please Good morning, Teacher!!!
Rise for our prayer The students stand
Prayer Heavenly Father …. Amen! Amen

Please remain standing we will

Energizer Dance and be energized Students start to dance.
(Plays Video)

You may take your seat Seats

Called the Name Present Mam

Checking of attendance

Motivation (Pass the Cabbage)

I will give you a cabbage paper
with scrambled words within Students are Listening
then I am going to a play
music and have the students
pass the cabbage around the
classroom. When the music
stops, the student holding the Yes Maam

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity
cabbage must take off a piece
of paper and answer. Am I
clear, class?

Start the game and play the

music

The teacher stops the Music Student’s peel the paper

Ask the student what is word Lamb

is in there

Very Good! Pass again the

cabbage
Pork Maam
Stops the Music again

Correct

A. Activity I will be posting some pictures

and You will identify the
picture by picking words that Yes Maam
are connected with the words
you have got from the Pass
the Cabbage is it clear?

What do you think is this?

BEEF

LAMB

VEAL

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity

PORK

The teacher will ask some

random students to answer
the following questions.

 Are you familiar with

the things that flashed Yes, mam
on the screen Where?
When?

B. Analysis  Was it hard for you to No mam since we can seldom

guess its description? find it on Farms and even at
Yes, or no? why or why home
not?

C. Abstraction
Meat is muscle tissue. It is
the flesh of domestic
animals (cattle, hogs, and
lambs) and of wild game
animals (such as deer). As a
cook, chef, or food service
operator, you will spend
more of your time and
money on meats than on
any other food.

CLASSIFICATIONS OF
MEAT

BEEF

Beef is the culinary name

for meat from bovines,
especially cattle. Beef can
be harvested from cows, Students participate actively and
bulls, heifers, or steers. perform conducive interaction
with the teacher during
VEAL discussion

Veal is the meat of young

cattle (calves), in contrast to
the beef from older cattle.

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity
Though veal can be
produced from a calf of
either sex or any breed,
most veal comes from male
calves (bull calves) of dairy
cattle breeds.

LAMB

Lamb, hogget,
and mutton (UK, New
Zealand and Australia) are
the meat of domestic sheep
(species Ovis aries). The
meat of a sheep in its first
year is lamb; that of a
juvenile sheep older than
one year is hogget; and the
meat of an adult sheep is
mutton.

PORK

Pork is the culinary name

for meat from the domestic
pig. It is one of the most
commonly consumed meats
worldwide, with evidence of
pig husbandry dating back
to 5000 BC.Pork is eaten
both freshly cooked and
preserved. Curing extends
the shelf life of the pork
products. Hams, smoked
pork, gammon, bacon, and
sausage are examples of
preserved pork. Charcuterie
is the branch of cooking
devoted to prepared meat
products, many from pork.

COMPOSITION,
STRUCTURE, AND BASIC
QUALITY FACTORS

COMPOSITION

Muscle tissue consists of

three major components:
water, protein, and fat.
Water is about 75 % of
muscle tissue. Protein is an
important nutrient and the
most abundant solid
material in meat. About 20
% of muscle tissue is
protein. Protein coagulates
when it is heated. This
means it becomes firmer
and loses moisture.

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity

Fat accounts for up to 5 %

of muscle tissue. Of course, Students participate actively and
more fat may surround the perform conducive interaction
with the teacher during
muscles. A beef carcass
discussion
can be as much as 30% fat.
Marbling is fat that is
deposited within the muscle
tissue. The juiciness we
enjoy in well-marbled beef
is due more to fat than to
moisture. Surface fat
protects the meat –
especially roasts – from
drying out during cooking
as well as in storage.
Adding surface fats where
they are lacking is called
barding.

Meat contains a very small

amount of carbohydrates.
From the standpoint of
nutrition, its quantity is so
small that it is insignificant.
It is important, however,
because it plays a
necessary part in the
complex reaction, called the
Maillard reaction.

STRUCTURE

Lean meat is composed of

long, thin muscle fibers
bound together in bundles.
These determine the texture
or grain of a piece of meat.
Fine-grained meat is
composed of small fibers
bound in small bundles.
Coarse-textured meat has
large fibers.

Muscle fibers are bound

together in a network of
proteins called connective Students participate actively and
perform conducive interaction
tissue. Also, each muscle
with the teacher during
fiber is covered in a sheath discussion
of connective tissue. There
are two kinds of connective
tissue: collagen, which is
white in color, and elastin,
which is yellow.

AVAILABLE FORMS:
CARCASSES, PARTIAL
CARCASSES, PRIMALS,
AND FABRICATED CUTS

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity

CARCASSES

The carcass is the whole

animal, minus entrails,
head, feet, and hide (except
pork, from which only the
entrails and head are
removed). Whole carcasses
are rarely purchased by
foodservice operators
because of the skill and
labor required in cutting and
because of the problem of
total utilization.

PARTIAL CARCASSES
(SIDES, QUARTERS,
FORESADDLES,
HINDSADDLES)

These represent the first

step in breaking down a
carcass.

PRIMAL OR WHOLESALE
CUTS

These are the primary

divisions of quarters,
foresaddles, hindsaddles,
and carcasses. These cuts,
called primal cuts, are still
used, to some extent, in
food service, because they:

1. Are small enough to

be manageable in many
food service kitchens.
2. Are still large enough
to allow a variety of cuts for
different uses or needs.
3. Are easier to utilize
completely than quarters or
halves.

Each primal may be

fabricated, or cut up and
trimmed, in several ways.
Primal cuts are always the
starting point for smaller
cuts. Students participate actively and
perform conducive interaction
with the teacher during
FABRICATED CUTS discussion

Primal cuts are fabricated

into smaller cuts for roasts,

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity
steaks, chops, cutlets,
stewing meat, ground meat,
and so forth, according to
individual customer
requirements. Portion-
controlled cuts are ready-to-
cook meats cut according to
customer’s specifications.

Variety meats, also known

as offal, include various
organs, glands, and other
meats that don’t form a part
of the dressed carcass of
the animal.

Sweetbreads are the thymus

glands of calves and young
beef animals. They are
considered a delicacy and
are often expensive.
Sweetbreads are mild in
flavor and delicate in
texture.

Offal and fancy meats

are edible organs and items
from beef, calf, pork, and
lamb which are not included
in the primary or secondary
cuts; also called fancy
meats.

DECIDING WHICH FORMS

TO PURCHASE

Whether you buy whole

carcasses, fabricated cuts,
or anything in between
depends on four factors:

1. Skill - How much

meat-cutting skill you or
your staff has.
2. Work and Storage
Space - How much work and
storage space you have.
3. Menu - Whether or
not you can use all cuts and
lean trim on your menu.
4. Cost - Which form
gives you the best cost per
portion after figuring in
labor costs.

1. Give three
classifications of meat
Lesson Plan | ED 10 | MJEP | REF
III. PROCEDURE Teacher’s Activity Student’s Activity
2. What are the four Beef, Veal, Pork Mam
factors to consider in
purchasing meat?
Students Answer
“Skill, Work, and Storage, Menu,
Cost”

Everyone group yourselves

into 4 you will pick an animal
from the topic that we
discussed earlier. Draw and
write the characteristics of
meat and their meat cuts. I will
provide a manila paper for Group themselves
each group. Select a leader And starts to work
and presenter. I will give you
15 minutes to finish your work.
Leaders please write your
members in ¼ and pass it to
D. Application me.

Are you done? Yes mam

Group 1 present your work Discuss

Group 2 Discuss

Group 3 Discuss

Group 4 Discuss

Lesson Plan | ED 10 | MJEP | REF

 Short Quiz: ¼ sheet of paper

Direction: Write TRUE if the

statement is correct. Otherwise,
write FALSE if the statement is
wrong and change it with the
correct answer. Write your answer Get their papers and pen.
directly.

FALSE (BEEF)
1.) Veal is the culinary
name for meat from bovines
, especially cattle. It can be
harvested from cows, bulls,
heifers or steers
TRUE Starts to write down.
2.) Sweetbreads are the thymus
glands of calves and young
beef animals. They are
considered a delicacy and
are often expensive
TRUE
3.) Marbling is fat that is
IV. EVALUATION deposited within the muscle
tissue. The juiciness we
enjoy in is due more to fat
than to moisture.

FALSE (PRIMAL CUTS)

4.) Fabricated cuts are the
primary divisions of
quarters, foresaddles,
hindsaddles, and carcasses.
TRUE
5.) Pork is the culinary
name for meat from
the domestic pig. It is one of
the most commonly
consumed meats worldwide,
with evidence of
pig husbandry dating back
to 5000 BC

Pass your papers

Passing the papers

I want you to research Equipment Goodbye and Thank you Mam

for preparing meat.

Please arrange the chairs

ASSIGNMENT and clean the room before
leaving.
Goodbye Class

Remarks Mastery Level:

Instructional Decision:

Prepared by:
Eulene May Coronado BTVTED BCW 4-A
Program, Year, and Section Checked by:
MRS. GEMMALYN M. GUERRA
Cooperating Teacher

Lesson Plan | ED 10 | MJEP | REF