Ilocos

GRADES __ School Manjagao NHS Grade Level 10

LESSON EXEMPLAR Teacher Liezel C. Alipao Learning Area Cookery
Time Frame 1 hour Quarter 4th
Dsd

1. OBJECTIVES
A. Content Standards
The learners demonstrate an understanding preparing and cooking
meat dishes
B. Performance Standards The learners independently prepare and cook meat dishes
a. Identify the market forms and cuts of meat
C. Learning Competencies / Objectives
Write the LC code for each b. Prepare meat cuts according to the given recipe
c. Prepare and use suitable marinades for a variety of meat cuts.
2. CONTENT
Cook meat cuts
3. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Dep Ed Cookery Manual. Pages 271- 280.
3. Textbook pages

4. Additional Materials from Learning Resource Chavez, L. C., (2006). Meat Safety. Basic Foods for Filipinos 4th
(LR) portal Edition. Pp. 322- 350
B. Other Learning Resources Smart board/TV,PPT,Video,Illustration board,marker and pictures
4. PROCEDURES
● Strategies  Collaborative/Cooperative Learning
 ICT Integration/Powerpoint/Video Presentation

Start the day with a prayer.

Encourage the learners to pick up pieces of dirt whenever they see
● Priming one. (WINS Integration-Sanitation)
Check class attendance.
Ask students to move quietly their armchairs to the side.
Recapitulate the previous lesson about Work Ethics
With your experience visiting a nearby wet market or supermarket
and visiting the meat section. Do the following activities:

1. List down all kinds of meat present in their establishment.

A. Activity
Describe how it is being cut or chopped by the butcher.
2. What are the possible menu to be prepared in these kinds of
cuts?
3. Are there processed meat in their establishment?
Ask the students the following questions:

B. Analysis 1. Identify the different types of knives used in cutting meat and
identify also their uses.
2. What are the different kinds of meat and its sources?

C. Abstraction Meat As previously learned, meat is a term for the flesh of cattle,
sheep, and pigs. Meat comprises water, protein, fat, and various
amounts of minerals and vitamins. Beef is divided into large
sections called primal cuts. These beef primal cuts or “primal” are
then broken down further into individual steak and other retail cuts.
A “side” od beef is literally one side of the beef carcass that is split
through the backbone. Each side is then halved between the 12th
and 13th ribs into sections called the forequarter and hindquarter.
Pork is divided into large sections called primal cuts. These primal
cuts are then broken down further into individual retail cuts. Pork is
another choice, as far as meat types are concerned. Pork is derived
from pig and is classified as red meat. However, this meat is less
fatty than beef.
Beef is very popular and is used across the globe. This meat is
obtained from cow and is one of the much sought-after types of red
meat. Sheep meat is also a staple food in some parts of the world
and is consumed in many regions.
Sheep meat is otherwise known as mutton (meat of mature sheep)
or lamb (immature sheep) also classified as red meat.
Four kinds of doneness in meat
1. Rare – when pressed with 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 a finger, meat feels firm and there
is a definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and
rough.
Market Forms of Meat
1. Fresh Meat – this is meat immediately after slaughter, without
undergoing chilling or freezing.
2. Chilled Meat – is meat that has been cooled to a temperature just
above freezing (1-3 degrees) within 24 hours after slaughter.
3. Frozen Meat – are meat cuts frozen to an eternal temperature of
20 degrees Celsius (-40 degrees Celsius)
4. Cured Meat – are meat products that have been treated with a
curing agent solution like salt, sodium nitrate (salitre), sugar, and
spices.
5. Canned Meat – are cooked meat products and only requires to
be reheated.
6. Dried Meats – dehydrated meats.
7. Processed meat- meat preserved by chemical

A. BEEF

B. Pork
 Group into 5 groups.
1. Group into 5 groups.
2. Each group will make a slogan representing the value of
awareness to safety workplace environment.
2. Each group will be given 15 minutes to make a slogan and
5 minutes to present in class.

D. Application

Directions: Make a concept map about safety in the workplace.

5. EVALUATION

1. ASSIGNMENT (AGREEMENT) Study in advance the next lesson Workplace Rights and
Responsibilities.
2. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think
about your students’ progress this week. What works? What else
3. REFLECTION needs to be done to help the students learn? Identify what help your
instructional supervisors can provide for you so when you meet
them, you can ask them relevant questions.
A. No.of learners who earned 80% in the
evaluation.
B. No.of learners who require additional activities
for remediation who scored below 80%.
C. Did the remedial lessons work? No.of
learners who have caught up with the lesson.
D. No.of learners who continue to require
remediation
E. Which of my teaching strategiesworked well?
Why did these 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:

LIEZEL C. ALIPAO
Teacher I
Prepared by:

LIEZL L. CUDILLO
Teacher I