LESSON EXEMPLAR LAPAZ, GRADE 12
DIVISION
IN TLE TARLAC QUARTER 4th
I. OBJECTIVE :
A. Perform mise’n place
B. Cook meat cuts;
C. Present and evaluate meat dishes
LEARNING COMPETENCY
Cook meat-cut dishes according to given recipe
CODE : TLE_HECK9-12PMC-IVb-G-31
II. CONTENT STANDARD
The learners demonstrate an understanding preparing and cooking meat dishes.
SUBJECT MATTER:
PREPARE AND COOK MEAT
TITLE
-Cook Meat Cuts-
TEXT
MATERIALS:
REFERENCE
TECHNICAL-VOCATIONAL-LIVELIHOOD HOME ECONOMICS
COOKERY BOOK
MATERIALS
MANILA PAPER, MARKER PEN, TV, PICTURES, BOND PAPER
ADDITIONAL
FRYING PAN, OVEN, PORK OR BEEF MEAT OIL, SPICES AND
INGREDIENT
SEASONINGS
S/
MATERIALS
III. PEDAGOGY DIFFERENTIATED ACTIVITY
VALUES
PATIENCE, COOPERATION, HONESTY, CONSISTENCY
INTEGRATION:
IV. LEARNING ACTIVITIES (4a’s)
A. REVIEW The teacher will give less than 5 minutes review on previews
discussion.
The class will be divided into 3 or 4 groups. Each group will be given
manila paper and marker pen to answer and present their output.
INSTRUCTION: Match column A with B. Write the letter of your
answer in manila paper.
Column A Column B
1. Used for cutting a. Butcher knife
through bones b. Chef knife
2. Used for carving c. Cleaver
and slicing cooked d. Utility knife
meats e. Slicer
3. For general
purposes
A. MOTIVATION 4. Carving roast
chicken and duck
5. Used for cutting,
trimming raw meats
Key Answers
1. C
2. E
3. B
4. D
5. A
A. PRESENTATIO
Each group will choose their leader to present their output.
N
Picture presentation through television.
ACTIVITY
ANALYSIS The teacger will call three students to answer the questions.
1. What can you see in the picture?
2. Which part of the pork does not belong to the cuts?
3. How are the meat proportioned?
Based on the picture presented.
TOPIC: Cook Meat Cut
ABSTRACTION In the clasical menu, the term entree refers to the course after Grosse
piece. Basically, entrees are divided into cold entrees and hot entrees.
The main difference between main grosses piece is that the entrees are
cut up before being cooked.
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 the finger, meat feels
springly and resistant.
3. Medium – when pressed with a finger, meat feels firm and there
is a define resistance.
4. Well Done – when pressed with finger the meat feels hard and
rough.
NUTRIENT CONTENT OF MEAT
Meat consists of water protein and fat, with a few minerals and some B
vitamin s.
1. Protein
2. Fat
3. Carbohydrates
4. Vitamins
5. Minerals
Market Forms of Meat
1. Fresh meat
2. Chilled meat
3. Cured meat
4. Processed meat
Meat Cuts
METHODS OF COOKING MEAT
1. DRY HEAT COOKING
2. MOIST HEAT COOKING
CHOOSING THE RIGHT COOKING TECHNIQUES
Dry Heat Cooking
Roasting and Baking
Grilling and Broiling
Sueteing and Pan-Frying
Deep-Frying
Moist heat cooking
Simmering
Boiling
Steaming
Braising and Stewing
Factors Affecting Choice of Cooking Methods
in Meat
1. Cuts of meat
2. Fat content
3. Desired quality
Question:
How does the cut of meat affects the cooking methods?
APPLICATION GROUP ACTIVITY
Instruction:
1. Each group must perform the Mise’n Place.
2. They will be instructed to apply the different types of cooking
methods using the Sirloin Cut.
Group I – Grilling (Medium Rare)
Group II – Frying (Well Done)
Group III – Baking (Medium)
Rubrics
Very Good Fair Poor
Good
A. Products
General Appearance
1. The dish is attractive to
look
2. Has good color combination
3. The dish has the correct
consistency
Palatability
1. The dish taste delicious.
2. The dish taste just right.
Nutritive Value
1. The dish highly nutricious
B. Pocedures
1. Use of Resources
a. Learner keeps working
table orderly while
preparing the ingredients.
b. Learner uses only the
proper and needed utensils
and dishes.
c. Learner uses time saving-
techniques and devices.
2. Cleanliness and
Sanitation
a. Learner is well-groomed
and properly dressed for
cooking, uses a clean apron,
hairnet, hand towels and pot
holders.
b. Learner observes proper
sanitary handling of food.
3. Conservation of
Nutrients
a. Learners folloqs proper
preparation and cooking
procedures.
b. Learners followed the
recipe correctly.
Score: (maximum 45 points)
Comments
V. ASSESSMENT Instruction:
Read the following questions carefully and choose the letter
with the correct answer.
1. What do you call the cooking method when meat is cooked in
steaming liquid in which bubbles are breaking on the surface?
a. Boiling
b. Broiling
c. Roasting
d. Stewing
2. Which of the cooking method does not belong to dry heat
method?
a. Baking
b. Broiling
c. Roasting
d. Stewing
3. Where should meat products be stored?
a. Crisper
b. Cold shelf
c. Dry shelf
d. Freezer
4. How do we consider fresh meat?
a. The meat should be firm and dry, never wet and wobbly.
b. Less tender
c. The texture is not fine and firm
d. Breast plump
5. When buying mat, what should you first consider?
a. Brans
b. Price
c. Quality
d. Round cut
Answer key:
1. C
2. B
3. D
4. A
5. C
