DETAILED LESSON PLAN
IN T.L.E. 10 (COOKERY)
I. OBJECTIVES
Within the period students are expected to:
a. identify the ingredients used in preparing tocino;
b. demonstrate how to prepare tocino;
c. follow correct procedure in preparing tocino and observe safety and sanitation; and
d. relate the topic in a real life situation.
II. SUBJECT MATTER
Topic : Tocino
Skills : Listening, Observing, Teamwork
Reference : Cookery NC II Learners’ Module pages 276-303
Instructional Materials : Visual Aids, Marker, Board, Laptop, Projector
III. LEARNING ACTIVITIES
Teacher’s Activity Student’s Activity
A. Daily Routine:
1. prayer
2. cleaning
3. greeting
4. checking of attendance
B. Motivation:
Okay class, who wants prizes? (Students raised their hands)
So many of you want prizes. Well I have here a “Reddish, sweet and savor cured meat, usually
friend, Chef Piggy to join our activities today. By eaten during breakfast along garlic rice (sinangag)
the way he is holding a food tray (opening the tray). and fried sunny side up egg.
May I request everybody to please read?
What do you think is our lesson for today?
(Give the possible answer)
Who can give it a try? Ma’am I think, our topic today is about tocino.
Very good! It is Tocino
C. Activity:
1st Activity
I want to group you into 3 groups. Be seated with
your groupmates. (Same seating arrangement and
grouping during discussion and laboratory work.)
You are going to identify the basic ingredients that
can be used in preparing tocino. Just cross-out the
incorrect ingredients.
You 1 minute brainstorming starts now. (Students do the task quietly.)
(After 1 minute.)
Time is up!
Let us exchange your papers with the other groups.
Be honest please
Let us check your work.
(Opening Chef Piggy’s belly.) (Students checks honestly.)
Group 1…your answers are correct.
Group 2… you got 1 mistakes
Group 3… you got 2 mistakes
Nice! Let us give a clap to everybody (Do the clap)
2nd Activity
Teacher’s Demonstration
This morning I will show you how to prepare tocino.
First, let’s have a mise en place. As you can see
here, everything is set from measuring to
preparations. Same as tools are ready
So are you ready to witness how to prepare tocino? Yes ma’am. We are very much excited!
There are some important reminders. May I request IMPORTANT REMINDERS:
everybody to read; 1. OBSERVE cleanliness
2. REMOVE all your hand accessories
3. WASH your hands properly
4. WEAR complete working outfit
5. PROPER handling of tools should be
observed
Is that clear? Yes Ma’am.
Here’s the ingredients that we are going to use for:
Tocino
⅛ cup Brown Sugar
2 cloves Garlic, finely minced
½ Tbsp. Soy Sauce
1 Tbsp. Vinegar
⅛ cup Pineapple Juice
½ Tbsp. Salt
½ Tbsp. Pepper
½ Tbsp. Red Artificial Food Color
¼ kg. Pork
Now that you know already the ingredients of
tocino, we will proceed to the procedure in preparing
tocino.
Please read the steps? PROCEDURE:
(While the students read the steps, teacher does the 1. Combine all ingredients except for the pork
demonstration.) slices. Mix until well blended.
2. Add the pork and rub in the curing mixture.
Toss the pork to fully immerse it in the curing
mixture, mix for several minutes to an hour.
3. Transfer it on a zip lock bag.
4. Refrigerate and cure the pork for three days.
Can be frozen afterwards and stored longer.
(After 15 minutes.)
Here it is……… (Present the output.)
D. Analysis:
1. What are the ingredients of tocino? And why it is
important to measure all ingredients
appropriately?
2. What is the procedure in preparing tocino? And
why is it important to observe food safety and
sanitation?
3. How can you relate the topic into real life
situation? Or what will you do in order to earn
money?
E. Abstraction:
I will give each group an activity sheets to be
answered in 1 minute. All members should
participate, okay? And don’t make loud noises.
And time starts now!
(After 1 Minute.)
Time is up!
Representatives go in front and discuss your 1. The ingredients of tocino are brown sugar,
answers. garlic, soy sauce, vinegar, pineapple juice,
salt, pepper, red artificial color and pork. And
it is important to measure all the ingredients
appropriately so that the result is good, or it
will not be a failure.
2. The procedure in preparing tocino are;
Combine all ingredients except for the pork
slices. Mix until well blended. Add the pork
and rub in the curing mixture. Toss the pork
to fully immerse it in the curing mixture, mix
for several minutes to an hour. Transfer it on a
zip lock bag. Refrigerate and cure the pork for
three days. And it is important to observe food
safety and sanitation so that the food will not
be harm to serve or to our family.
3. We can relate our topic into real life situation
by selling it to our neighbors or to market. For
example, this Christmas vacation we can
prepare tocino so that we can earn money to
help our family and also to provide our own
needs.
Okay, very good! It seems you are all excited Yes we are!
F. Application:
Now it’s your turn to prepare tocino.
(The ingredients are in a tray.)
I have also here a rubric to be used in our lab. work. (Reading the rubric)
Is the rubric clear? Yes Ma’am
I will give you 15 minutes to do the task.
Your time starts now! (Students to the Laboratory work.)
(After 15 minutes.)
Time is up!
Okay class, show your output here in front (Presenting their output.)
(Checking the output)
What do you feel while doing your task? Ma’am we feel great
Very good! Another answer? We enjoy preparing tocino.
Okay thank you class for your participation Thank you Ma’am!
IV. EVALUATION:
GROUP #: _________________________________ DATE: ____________________________
RECIPE TITLE: __________________________________________________________________________
I. PERFORMANCE 25 20 15 10
A. Preparation
a. with complete ingredients and supplies
b. with clean-comfortable cooking outfit
B. Workmanship
a. follow the step procedure
b. uses proper techniques and strategies
c. practice proper handling and use of cooking utensils
d. organized and systematic during and after the activities
C. Work Habits
a. well-disciplined
b. enjoyed doing the work
c. proper disposal of waste/garbage
d. neat/clean working area
D. Speed/Accuracy
a. finish on time
TOTAL (Highest Possible Score = 100)
II. PRODUCT 50 45 40 35
A. Palatability
a. taste
b. texture
B. Presentation
a. garnishing
b. color
c. neatness
TOTAL (Highest Possible Score = 100)
PERFORMANCE TOTAL SCORE + PRODUCT TOTAL / 2 = OVERALL SCORE
COMMENTS / SUGGESTIONS:
V. ASSIGNMENT:
Direction: Copy and answer the following on your T.L.E. lecture notebook.
1. Research and copy 10 preservative ingredients used in processed meats. Define each.
2. Research and copy at least 3 recipes of processed meats.
Prepared by:
