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Semi-detailed Lesson Plan in Grade 10
“Methods in cooking meat”
In partial fulfilment of
The Requirements for the
Teaching Certificate Program
Major in TLE
By
Kong, Jhey-Ann D.
TCP-2
February 21, 2020
Semi-detailed Lesson Plan in Grade 10
I. Objectives
At the end of the 60-minute session, students should be able to:
a. Identify different methods of cooking meat;
b. Create recipe using one or more methods of cooking; and
c. State the importance of understanding different methods of
cooking.
II. Subject Matter
Topic : Methods of cooking meat
References : CBLM III Food Trades. Module V. Lesson III.
Pp.347-353
Materials : PowerPoint Presentation, Laptop, Visual
Aids
Values Integration : They will value cooperation and appreciation.
III. Procedure
A. Daily Routine
Prayer
Greetings
Checking of Attendance
Classroom Management
B. Review
Input your topic to review here
C. Motivation (puzzle)
The learners will be group into 4, each group will be given
1 minute to assemble the pieces (photos showing different
methods of cooking). The first group to finish will be given
a reward.
What did you observed about the picture?
D. Lesson Proper
Based on the pictures you assembled, does anyone have
an idea what is our lesson for today?
What does method mean?
What does cooking mean?
How does dry heat cooking works?
How does moist heat cooking works?
Do you have any idea how roasting/grilling/sautéing/deep
frying/simmering/boiling/steaming/braising works?
Why is it important for us to choose the right cooking
method?
Why do we have to consider the cut of meat in cooking?
Why do we have to consider the fat content of the meat in
cooking?
Do you think it is important that we have a goal in cooking?
E. Application
Form a group of 10 and create a recipe that will utilize one
or more of the cooking methods.
Each group will be given 15 minutes to brainstorm and
write their recipe in a manila paper, 2 representatives of
the group will present their output in front.
They should be able to give a name for the recipe,
ingredients used, procedure, cooking method used, and
the reason why they choose the recipes.
Rubrics:
Criteria Percentage
Speed 25%
Presentation 25%
Teamwork 25%
Content 25%
F. Generalization
Do you have any questions?
What have you learned from our discussion?
How does knowledge about cooking method help us in our
everyday lives?
How will you describe moist and dry heat cooking?
IV. Evaluation
Directions: Choose the right method used in cooking the following
dishes.
Deep-frying Sautéing Simmering Grilling Steaming Boiling
Braising
Roasting
_________1. Pork Barbeque
_________2. Pork menudo
_________3. Crispy pata
_________4. Pork siomai
_________5. Bulalo
V. Assignment
Determine the cooking method used to cook the main dish for your
dinner later this evening. Write your answer on a ¼ sheet of paper.
