Republic of the Philippines
Department of Education
National Capital Region
Schools Division Office of Caloocan
Cielito Zamora Junior High School
LESSON PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE TEACHING SCHEDULE
SCHOOL Cielito Zamora Junior HS LEVEL Grade 10 Grade & Days Time Remarks
Section (AM session)
LEARNING
TEACHER Luis Angelo L. Lumpayao AREA Cookery 10 – L
10 – B
M,T,W,TH,F
M,W,TH,F
6:00-6:50
7:40-8:30
10 – C M,W,TH,F 8:30-9:20
April 15, 2024 10 - D T,W,TH,F 9:50-10:40
DATE QUARTER 4th
(Monday) 10 - E M,W,TH,F 10:40-11:30
I. OBJECTIVES
The students should know the preparing and cooking meat
A. Content Standards
dishes.
The students should independently prepare and cook meat
B. Performance Standards
dishes.
LO 1 Cook Meat Cuts
C. Most Essential Learning
1.2 prepare the tools, equipment, ingredients and other supplies
Competencies (write the LC
based on the given recipe.
code)
TLE_HECK10PCM-Iva-30
At the end of the lesson, the learners should be able to:
a. identify different tools, utensils, and equipment for meat
preparation;
D. Learning Objectives b. illustrate different tools, utensils, and equipment for meat
preparation; and
c. share the importance of knowing the different tools,
utensils, and equipment for meat preparation.
II. CONTENT/SUBJECT MATTER
TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT PREPARATION
III. LEARNING RESOURCES
Technology and Livelihood Education – Learner’s Module
A. References
(Cookery)
PowerPoint Presentation
B. Other Learning
Cellphone
Resources
Television
IV. PROCEDURES
Prayer
Greetings
Preliminary activities
Cleanliness
Checking of attendance
Review Label Me
(Reviewing previous Label the missing cuts of the following of meat.
lesson)
Motivation 4-Pics, One-word
(Establishing purpose of Guess the one word name of the four pictures presented.
the lesson)
Tools, Utensils, and Equipment for Meat Preparation
Guide questions:
1. What are the words that you have formed?
2. What do you call those things that you have name out?
3. Do you have any experiences in using those things?
Presentation Tools
(Presenting examples/ Small hand-held tool used for food preparation.
instances of the new Equipment
lesson) These are appliances used in the preparation and cooking of food.
Discussion Tools, Utensils, and Equipment for Meat Preparation
(Discussing new concepts
and practicing new a. Scimitar – A type of butcher knife that is used for breaking down
skills) large pieces of meat.
b. Skinning – The process of removing skin from animals.
c. Dicing – The process of cutting food items into small blocks.
Discussion
Types of knives and their uses
Basic Preparation Methods of Meat
1. Washing – You have to wash meat when it comes into contact with
blood preparation. After washing, dry the food thoroughly with
absorbent kitchen paper.
2. Skinning – Remember that most of the meat you’ve dealt with has
been already skinned by the supplier.
3. Dicing – Cut the meat into cubes for various types of casseroles,
stems, curries and dishes such as steak, kidney pie and pudding.
4. Trimming – May improve the appearance of the cut or joint; leave
as much of the meat as possible; leave an even thickness of fat; and
remove as much gristles and sinews as possible.
5. Slicing – The cutting of meat by determining the direction grain
(the muscle fibers), and cut across the grain. (example in steaks)
6. Seasoning – Adding salt and white or black pepper to improve the
flavour of food.
7. Coating – The process that consists of applying a liquid or powder
into the surface of the food.
Four kinds of doneness in meat
1. RARE when pressed with a finger, the meat is very soft with jelly
like texture
2. MEDIUM RARE When pressed with a finger, meat feels springy and
resistant
3. MEDIUM When pressed with finger, meat feels firm and there is a
definite resistance.
4. WELL DONE When pressed with finger, the meat feels hard and
rough.
SAFE COOKING TEMPERATURE FOR VARIOUS MEAT
Reinforcement If you’re ready come and name it!
Activity/Drills and Name the following pictures of tools, equipment, utensils, methods
Exercises and doneness of meat.
(Developing mastery)
1. 2.
3. 4.
5.
Answer key:
1. Cleaver 3. Boning knife 5. Slicing
2. Trimming 4. Well done
Application Draw and Explain
(Finding Practical Draw at least 5 types of knives and explain their uses.
Applications of Concepts)
Generalization Guide Questions:
(Making generalizations 1. What have you learned on our discussion this morning?
and Abstractions about 2. Why is it important to know the different tools and equipment in
the Lesson) meat preparation and preparation methods of meat?
3. How can you apply this lesson in your daily living?
Knowledge Check
Evaluation
MULTIPLE CHOICE
(Evaluating Learning)
Directions: Read the questions carefully. Choose the letter of the best
answer and write it on your answer sheet.
1. A medium rare meat feels
A. hard and rough. C. springy and resistant.
B. very soft, like jelly. D. firm and resistant.
2. Adding salt and pepper on your meat may
A. improve its appearance. C. improve its colour.
B. improve its flavour. D. improve its temperature
3. It is used for cutting accurately the steaks.
A. Scimitar C. French Knife
B. Slicer D. Cleaver
4. What is the safe cooking temperature for ground beef in degrees
Celsius?
A. 71 C. 73
B. 72 D. 74
5. In preparing the meat, which of the following steps must come first?
A. Slicing C. Skinning
B. Washing D. Seasoning
Answer key: 1. A 2. B 3. B 4. D 5. B
Homework/Assignment Preparation for next meeting
(Additional activities for Prepare for a long quiz. Review the topic from lesson 1 and 2.
application or
remediation)
V. REMARKS
VI. REFLECTION
SECTION
L B C D E
Total number of learners =>
A. Number of learners who earned 80% in the evaluation
B. Number of learners who require additional activities for remediation
C. Did the remedial lesson works? No. of learners who have caught up with the lesson
D. No. of learners who continue to require remediation
E. Which of my teaching strategies worked well? Why did this work?
F. What difficulties did I encounter which my principal or supervisor can help me solve?
G. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Prepared by: Checked by:
LUIS ANGELO L. LUMPAYAO MATTHEW B. SUAVERDEZ
Intern, UCC-BTLED-HE Cooperating Teacher
