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Lo1_basic Preparation Methods of Meat

This lesson plan for Technology and Livelihood Education 10 focuses on the basic preparation methods of meat, aiming for students to identify, present, and explain the importance of meat preparation. It includes learning objectives, content standards, performance standards, and various teaching activities such as group work and assessments. The plan emphasizes hands-on learning and critical thinking through activities like matching exercises and reflective writing assignments.

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lorin.mariel
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5 views4 pages

Lo1_basic Preparation Methods of Meat

This lesson plan for Technology and Livelihood Education 10 focuses on the basic preparation methods of meat, aiming for students to identify, present, and explain the importance of meat preparation. It includes learning objectives, content standards, performance standards, and various teaching activities such as group work and assessments. The plan emphasizes hands-on learning and critical thinking through activities like matching exercises and reflective writing assignments.

Uploaded by

lorin.mariel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
LAURETA NATIONAL HIGH SCHOOL
Brgy. San Miguel, Tagum City

LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION 10


Cookery

I. Learning Objectives
At the end of the lesson, 100 % of the learners can:
a. Identify the Basic Preparation Methods of Meat;
b. Present the Different kinds of meat and its source; and
c. Explain the importance of knowing the basic preparation of meat

A. Content Standards
The learners demonstrate an understanding preparing and
cooking meat dishes
B. Performance Standards
The learners independently prepare and cook meat dishes
C. Most Essential Learning Competencies
LO1: Perform Mise’en Place

1.1. Prepare the tools, equipment, ingredients, and other supplies


based on the given recipe TLE_HECK9- 12PCM-IVa-
30

Subject Matter

Topic: Basic Preparation Methods of Meat

Reference:
 Technical-Vocational-Livelihood (TVL) Track COOKERY NC II
Quarter 4 - Module 6 Prepare and Cook Meat
 TVL Cookery Manual Module 2of2 of pages 270-272
Materials: Self-Learning Module, Pictures, Laptop, Powerpoint

II. Learning Task:


A. Preparatory Activities
Prayer
Greetings
Checking of Attendance
Setting standard rules to be observed by the learners

B. Mood Setting
Review/recap: Students will recap the previous topic.

Motivation: JUMBLED LETTERS


The teacher will show a jumbled letters and the students will
arrange it according to its correct word.
PROK - PORK
FEEB - BEEF
SNICILG - SLICING
SNINOSAEG - SEASONING
DNICIG - DICING
CNITAOG - COATING

Presentation of the Lesson Standards expected from students.


Unlocking of Difficulties
a. Trimming to remove unwanted fat and bone
gristle, to maximize yields and margins and to
reduce food waste.
b. Coating to evenly cover food with crumbs, flour, or
a batter. Often done to meat, fish, and poultry
before cooking.

A. Lesson Proper

a. Activity: SAY MY NAME!


The teacher will be presenting various pictures and the student’s will
identify the picture according to its name from the jumbled letters.

b. Analysis
Process the activity to check students’ understanding by asking the
following questions:
1. Are you familiar with this things?
2. Was it’s hard for you to guess the given picture? Yes, or no? And
why?
c. Abstraction/Generalization
Discussions about the basic preparation methods of meat and
different kinds of meat and its sources.

d. Application: REFLECT ME !
The teacher will group the students into 4 groups and provide sets of
pictures and they will choose one of those picture and explain its
source and it importance.
III. EVALUATION/ASSESSMENT
The teacher will tell the students to match Column A with Column B and
write the letter of their answer in a separate sheet.

A. Column A Column B
_____1. Used for cutting through bones. A. Butcher knife
_____2. Used for carving and slicing
cooked meats B. Chef knife
_____3. For general purposes. C. Cleaver
_____4. Carving roast chicken and duck. D. Utility knife
_____5. Used for cutting, trimming raw meats. E. Slicer

B. Column A Column B
___1. Young calf A. beef
___2. Deer B. carabeef
___3. Sheep C. veal
___4. Cattle over one year old D. lamb
___5. Carabao E. chevron

IV. AGREEMENT/ASSIGNMENT
Directions: In a ½ crosswise, write a short paragraph on the importance
of knowing basic meat preparation techniques in their cooking practices.

Your answer will be rated using the scoring rubric below.


Excellent (4 points) Good (3 points) Needs Improvement
Criteria (2 points)

Clearly articulates Mentions the Struggles to explain


the importance of importance but lacks the importance or
Clarity of basic meat prep depth or specific offers vague
Importance: techniques. examples. statements.

Provides specific Mentions some Offers few or no


examples of techniques but lacks specific examples.
Examples & techniques and their detailed explanation of
Specificity: impact. their effects.

Explains how meat Touches on some of Minimally addresses


preparation the impacts but lacks the impact of
influences a comprehensive preparation on the
Impact on tenderness, flavor, explanation. final dish.
Cooking: and safety.

Paragraph is well- Paragraph is mostly Paragraph is difficult


written, clear with minor to understand due to
Overall grammatically grammatical errors. grammatical errors
Coherence & correct, and easy to and lack of
Grammar: understand. coherence.

Prepared by:

MARIEL D. LORIN
Pre-Service Teacher

Checked by:

RACHELLE MAE B. EGUNA


Cooperating Teacher

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