Cabatuan National Comprehensive

School Grade Level 11

Highschool
Teacher Eulene May Coronado Learning Area TLE/TVL
March 10 Quarter Fourth Quarter
Teaching Date
7:30-11:45
and Time Lesson 1

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking meat
A. Content Standards dishes

The learners independently prepare and cook meat dishes

B. Performance Standards

TLE_HECK9-12PCM-IVb-g-31

LO 2. Cook meat cuts

2.1 identify the market forms and cuts of meat
2.2 prepare meat cuts according to the given recipe
C. Learning Competencies
2.3 prepare and use suitable marinades for a variety of meat cuts
(Write the LC code for each) 2.4 identify appropriate cooking methods for meat cuts
2.5 apply the different techniques in meat preparation
2.6 cook meat-cut dishes according to the given recipe

At the end of the lesson, the students must have:

1. Identify the suitable marinades and appropriate cooking
methods for making meat dishes.
D. Learning Objectives 2. Select different marinades and cooking methods for
making meat dishes.
3. Appreciate the marinades and cooking methods for
making meat dishes.
ll. SUBJECT MATTER
A. Topic PREPARE AND COOK MEAT
https://www.webstaurantstore.com/article/454/types-of-cooking-
methods.html?srsltid=AfmBOopI6WGIxT-O4H6HSrs_si7G9Fpa-2A9-
4kfTbTXb-mEOOhaM6VB

https://www.bbcgoodfood.com/howto/guide/what-are-marinades
B. Reference(s)
CBLM III
Food Trades.
Module V.
Lesson III

C. Materials Laptop, Smart TV, PPT, Pictures

D. Value Focus Critical thinking, Independent

III. PROCEDURE Teacher’s Activity Student’s Activity

Preliminary Activities
Good morning class, please Good morning, Teacher!!!
Rise for our prayer The students stand
Prayer Heavenly Father …. Amen! Amen

Please remain standing we will

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III. PROCEDURE Teacher’s Activity Student’s Activity
Energizer Dance and be energized Students start to dance.
(Plays Video)

You may take your seat Seats

Called the Name Present Mam

Checking of attendance

Motivation (4 Pics One word)

I will divide you into two groups
each group will choose an animal
and use its sound in our game.
For example, I will show a picture
for you to answer the game the
two groups must imitate the
sound of the animal they have
chosen so the first group who
can do it will answer it if they fail
to identify the other group will
answer. Is it clear?
Yes Mam

meooowwww

SAUTEING

Aww awwwww

GRILLING MAM

ROASTING

STEWING MAM

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III. PROCEDURE Teacher’s Activity Student’s Activity

SIMMERING!!!!

In the same groups from our

game earlier we will be having
our activity I’ll provide you with
envelopes you will be going to
puzzle the pictures and paste
them in a cartolina. Based on
your prior knowledge you will be
going to write down the
definition of the assembled
puzzle. You will assign a leader
and reporter for this task. I'll
give you 15 mins to complete
your activity. Amarela and Brillo Mam

Who's the leader of groups A and

B?
Pick the envelopes
A. Activity Leaders you may get your
envelopes here

Since you have that material you Students start to do the activity
may start now.

Are you done now? Yes mam

Present your work group A Discuss

Thank you presenters

Next group B Discuss

Thank you Group B!

Are you familiar with the things Yes, mam!

that flashed on the screen?

Do you often use those Yes mam in our home when we

methods? cook our meals.

B. Analysis

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III. PROCEDURE Teacher’s Activity Student’s Activity
C. Abstraction

COOKING METHODS

DRY HEAT COOKING

Dry-heat cooking methods

subject food directly to the
heat of a flame (broiling and
grilling), hot air (roasting) or
heated fat (sautéing and pan-
frying). These cooking
methods firm proteins without
breaking down connective Students participate actively
tissue. They are not and perform conducive
interaction with the teacher
recommended for tougher
during discussion
cuts or those high in
connective tissue.

EXAMPLES
Baking
Baking and roasting use
indirect heat to surround
foods and cook from all sides.
However, roasting refers to
cooking meats or vegetables,
and baking indicates making
bread, rolls, and cakes.
Additionally, baking usually
uses lower temperatures than
roasting.
Grilling
Grilling is similar to broiling
because grills use radiant heat
to cook food quickly. Most
grilling equipment features an
open grate with a heat source
beneath the food. Flip food
items to cook on both sides
and adjust the grill's
temperature to get grill marks
from the hot grate or rack.
Roasting
Roasting is performed inside
an oven and uses indirect heat
that cooks from all sides for
even browning. This cooking
method works more slowly,
coaxing flavors out of meats
and vegetables. Choose low
temperatures of 200 degrees
to 350 degrees Fahrenheit to
roast tough cuts of meat, or
higher temperatures that
reach up to 450 degrees
Fahrenheit for more tender
cuts.
Sauteing
Originating from a French
word that means "to jump,"

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III. PROCEDURE Teacher’s Activity Student’s Activity
sauteing is performed over a
burner in a hot, shallow pan
and uses a small amount of oil
or fat to coat food for even
browning. This method cooks
food quickly, so keep the food
moving by tossing or flipping.
Heat the oiled pan before
adding food to achieve great
results with sauteing.
Additionally, stir or toss items
frequently without
overcrowding the pan with too
much food.
Frying
Frying is a popular cooking
method that involves
immersing food in hot oil or
fat. The hot oil cooks the food
quickly, creating a crisp
exterior while retaining
moisture. There are different
types of frying techniques,
including shallow frying, deep Students participate actively
frying, and stir-frying. Pan- and perform conducive
frying cooks food in a shallow interaction with the teacher
during discussion
layer of oil, while deep-frying
cooks food by completely
submerging it in hot oil. For
the best final product, use the
right oil, maintain the proper
temperature, and avoid
overcrowding the pan.

MOIST HEAT COOKING

Moist-heat cooking methods

subject food to heat and
moisture. Moist heat is often,
but not always, used to
tenderize tougher cuts of meat
through long, slow cooking.
Simmering is the only moist-
heat cooking method
discussed here, as it is the
only one frequently used with
meat.
Meat cooked by moist heat is
cooked well done and actually
beyond well done. Doneness
is indicated by tenderness,
not by temperature. Piercing
with a meat fork is the usual
test for doneness. When the
prongs of the fork go in and
slide out easily, the meat is
done.

Lesson Plan | ED 10 | MJEP | REF

III. PROCEDURE Teacher’s Activity Student’s Activity

EXAMPLES
Simmering
Simmering is a gentle method
of cooking food that utilizes
higher temperatures than
poaching, usually between
180 degrees and 205 degrees Students participate actively
Fahrenheit. This temperature and perform conducive
range lies below the boiling interaction with the teacher
point and produces tiny during discussion
bubbles. To achieve a simmer,
bring water to the boiling
point and lower the
temperature.
Steaming
To steam food, boil water
continuously to produce a
steady steam cloud. The
steam surrounds food and
cooks it evenly while retaining
moisture. For high-volume
kitchens, the most efficient
steaming method is a
commercial steamer or combi
oven. You can also use a pot
and steamer basket, a
microwave, or wrap food in
foil and cook it in the oven.
Boiling
This cooking technique
involves submerging food in
water heated to the boiling
point of 212 degrees
Fahrenheit. The boiling water
produces large bubbles,
which keep foods in motion
while they cook. The
expression slow boil means
that the water has just started
to bubble slowly but is not
quite heated to the boiling
temperature. A full boil occurs
at the boiling point, appearing
as fast-moving, rolling
bubbles. Steam is also
released from the water as it
boils.
Stewing
Stewing, like braising, is a
combination cooking method.
In many ways, the procedures
for stewing are identical to
those for braising, although
stewing is usually associated
with smaller or bite-sized
pieces of meat. There are two
main types of stews: brown
stews and white stews.

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III. PROCEDURE Teacher’s Activity Student’s Activity

Determining Doneness

Determining doneness is one

of the most difficult and
critical aspects of meat
cooking. Anyone can put a
steak on the grill or a roast in
the oven. But it takes
experience and skill to take it
off the fire at the right time.
The most reliable method of
determining the doneness of a
small piece of meat is by
pressing the piece of meat Students participate actively
and perform conducive
with a finger and gauging the
interaction with the teacher
amount of resistance it yields. during discussion
Very rare (bleu) meat will offer
almost no resistance and feel
almost the same as raw meat.
Meat cooked rare will feel
spongy and offer slight
resistance to pressure. Meat
cooked medium will feel
slightly firm and springy to the
touch. Meat cooked well done
will feel quite firm and spring
back quickly when pressed.

MARINADES
What do marinades do?
Depending on what’s in
your marinade and how it’s

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III. PROCEDURE Teacher’s Activity Student’s Activity
used, it can tenderize food as
well as add flavor to it. If a
marinade includes sugar or
salt, it will have a gentle
softening effect, but if there’s
an acid such as lemon juice,
vinegar, buttermilk, or yogurt
mixed in, the marinade will,
over time, transform the
surface texture of any meat
it’s used on.

Top 5 marinades
These marinade ideas are
inspired by food culture from
all corners of the globe.
 Mediterranean: combine
olive oil, garlic, lemon
zest and juice, dried
oregano, black pepper
and chili flakes
 Tandoori: mix yogurt,
ginger, garlic, finely
chopped chilies,
turmeric and garam
masala
 Jerk: stir together
garlic, chillies, ginger,
thyme, brown sugar,
soy sauce and allspice
 Teriyaki: mix together
honey or sugar with
mirin and soy sauce
 Barbecue: combine
garlic, brown sugar,
wine vinegar and
paprika

D. Application On your ideas or you may search

on the internet write a recipe of
meats that includes marination
with their cooking methods.
Write it on 1 whole sheet of
paper. I will give extra points to
those who can explain their
work.

Are you done? Onofre: “Yes Mam”

Who wants to volunteer? Quiamas “This is….”

Thank you quiamas

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III. PROCEDURE Teacher’s Activity Student’s Activity
Montano you are raising your
hand do you want to present Yes, mam so here is my recipe…
your work?

Anyone else? None

Thank to those who volunteer.

Short Quiz: ¼ sheet of paper

Direction:
Identity what is being asked
on the following question

1. This cooking Get their papers and pen.

technique involves
submerging food in
water heated to the
boiling point of 212
degrees Fahrenheit.
2. It can tenderize food as
well as add flavor.
3. Cooking methods that
Starts to write down.
subject food to heat and
moisture.
4. Similar to broiling
because grills use
radiant heat to cook food
quickly. Most equipment
features have an open
IV. EVALUATION grate with a heat source
beneath the food.
5. Originating from a
French word that
means "to jump,"
sauteing is performed
over a burner in a hot,
shallow pan and uses
a small amount of oil
or fat to coat food for
even browning.

ANSWER KEY:
1. Boiling
2. Marinade
3. Moist Cooking Method
4. Grilling
5. Sauteing

Passing the papers

ASSIGNMENT Each group will perform a meat

dish next meeting prepare your
recipe and ingredients.
Any clarification? None mam

Lesson Plan | ED 10 | MJEP | REF

 Please arrange the chairs
and clean the room before
leaving.
Goodbye Class

Remarks Mastery Level:

Instructional Decision:

Reflection 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 lesson

work?

D. No. of learners who have

caught up with the lesson?

E. No. of learners who continue

to require remediation?

F. Which of my teaching
strategies worked well?

G. Why did these work?

Prepared by:
Eulene May Coronado BTVTED BCW 4-A
Program, Year, and Section Checked by:
MRS. GEMMALYN M. GUERRA
Cooperating Teacher

Lesson Plan | ED 10 | MJEP | REF