ONG CHE TEE- BACONG HIGH SCHOOL

Bacong District
Bacong, Negros Oriental

Session No. 4
School Ong Che Tee Bacong High School Grade Level Grade 10
Teacher Rubyrose P. Enovero Quarter 4th Quarter
Learning TLE Cookery 10 Teaching Dates & Duration February 19, 2025
Area 1 hour
I. LEARNING 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.
C. Learning oLO2. Cook Meat Cuts
Competencies/Code TLE_HECK9-12PCM-IVb-g-31
D. Objectives
 Knowledge Identify the different marinade types of marinade.
 Skills Differentiate the methods of cooking meat.
 Attitude/Values Value the importance of the three basic components of making a marinade.
II. CONTENT Marinades
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Curriculum Guide page 35-36
2. Learner’s Materials pages Cookery Learning Module Pg., 279-281
3. Textbook pages Cookery 10
4. Additional Materials from
Learning Resource (LR)
portal
[Link]
B. Other Learning Resources
[Link]
C. Supplies, Equipment, Tools, Laptop, slides presentation, projector or smart TV, Manila paper/cartolina, pentel pen, bond paper
etc.
IV. PROCEDURES
 Prayer
A. Introductory Activity  Checking of attendance
( 2 minutes)  Classroom Rules
 Review
“Can You Guess Me?”
In this activity, several pictures will be shown and your task is to identify the meaning behind those
pictures.

+ + = mustard-venigar marinade

B. Activity
( 3 minutes) + + = pork rib marinade

+ + = pineapple marinade

•Valuing: How did you find the activity?

• Evaluating: Did the words are familiar to you?
C. Analysis
• Transition Question: Based on your activity, what could be the title or the topic that we are going to
( 3 minutes)
discuss this afternoon?

Definition of Terms
D. Presenting Examples / Marinade - is a seasoned liquid that you soak food in before cooking. Marinades can add flavor and
instances of the new lesson help tenderize meat.
(2 minutes) Connective Tissue - is a type of tissue that connects, supports, and protects other tissues and organs
in the body. It's made up of cells, fibers, and a gel-like substance.
E. Abstraction Marinades
( 25 minutes)
Marinade will add flavor to meat and make it more tender and juicier.

Three basic components of a marinade

1. acid - is important as it breaks down the meat and tenderizes it (lemon juice, vinegar, yogurt, or
wine.)
2. oil - it protects and preserves the food while marinating and when it is being cooked.
3. herbs or spice - it will give the marinade its unique flavor and zest.

Here are some general guidelines for marinating:

 1. Meat and poultry are generally marinated for 2 hours up to 2 days.
2. Seafood and fish should be marinated for no longer than one hour.
3. Use a non-reactive container-steer clear of aluminum, copper, or cast iron.
4. Wait for your marinade to cool down before poring over the meat of your choice.
5. Always refrigerate your meat while it is marinating.
6. Never reuse marinades!

Types of Marinade

1. Pineapple Marinade
A type of marinade that works great on any cut of pork or chicken. The flavor is Hawaiian Teriyaki. To
use Pineapple Marinade is simply placing cuts of pork or chicken over rice. An extra marinade can also
be used as a sauce if it is kept separate from the meat.

2. Pork Chop Marinade

An Asian-style marinade that works well on all cuts of pork, particularly pork chops, reminiscent of a
Teriyaki marinade with a hint of heat from the chili sauce. It can be heated up with extra chili sauce and
a pinch of cayenne.

3. Pork Rib Marinade

A type of marinade that uses a pork rub for the seasoning with vinegar and water.

4. Teriyaki Marinade
This marinade works particularly well with pork and poultry. It adds Teriyaki flavor to whatever grilling is
made (sweet salty taste.)

5. Mustard-Vinegar Marinade
Simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry.

Effects of Heat on Meat

1. It tenderizes connective tissue if moisture is present, and cooking is slow.

2. It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at
excessively high heats for too long.
3. High heat toughens and shrinks protein and results in excessive moisture loss.
4. Roast cooked at low temperature shrinks less and loses less moisture.
5. Moist heat penetrates meat quickly. To avoid overcooking, meat should be simmered, never boiled.

Methods of Cooking Meat

1. Dry Heat Cooking

It refers to any cooking technique where the heat is transferred to the food item without using moisture.
- roasting, broiling, or sautéing

2. Moist Heat Method

Moist heat cooking methods include any technique that involves cooking with moisture-whether it is
steam, water, stock, wine, or some other liquid.
- braising, steaming, or poaching.

Direction:

 Individual Activity
 In this activity, you are going to differentiate the two methods of cooking, briefly explain each
method and give example. Write it in 1/2 crosswise.
F. Application
( 10 minutes)
Criteria:
Accuracy ---------------------------------20pts
Completeness ---------------------------15pts
Explanation-------------------------------15pts
TOTAL---------------------------------------50pts
• Why is marinating meat important before cooking?
-Marinating meat enhances its flavor, makes it more tender, and keeps it juicy during cooking.

• What are the three basic components of a marinade, and how does each contribute to the marination
G. Making Generalizations and process?
Abstractions about the - Acid – Breaks down the meat and tenderizes it (e.g., lemon juice, vinegar).
Lesson Oil – Protects and preserves the food while marinating and cooking.
(5 minutes) Herbs or Spices – Adds unique flavor and aroma to the meat.

• What is the difference between dry heat and moist heat cooking methods?
- Dry heat cooking uses direct heat without moisture while moist heat cooking involves cooking with
liquid like water, stock, or steam, which helps retain moisture and tenderize the meat.
Multiple Choice
Direction: Read each statement carefully and write the letter of your answer in a 1/4 sheet of paper.
H. Assessment
( 10 minutes) 1. What is the role of herbs and spices in a marinade?
A. To help tenderize the meat
 B. To preserve the meat for a long time
C. To give the marinade its unique flavor and zest
D. To prevent the meat from overcooking

2. Which of the following is an example of a dry heat cooking method?

A. Steaming
B. Poaching
C. Roasting
D. Braising

3. What happens if meat is cooked at excessively high heat for too long?
A. It becomes softer and juicier
B. It coagulates protein, making it tough and dry
C. It absorbs more marinade
D. It retains more moisture

4. What is the main purpose of an acid in a marinade?

A. To preserve the meat for a long time
B. To break down the meat and tenderize it
C. To add color to the meat
D. To give the meat a sweet flavor

5. Which of the following is true about marinating seafood and fish?

A. It should be marinated for no longer than one hour
B. It should always be marinated overnight
C. It requires more acid than other meats
D. It should only be marinated after cooking

6. Which marinade is known for using a pork rub with vinegar and water?
A. Pineapple Marinade
B. Pork Chop Marinade
C. Pork Rib Marinade
D. Teriyaki Marinade

7. What is a key characteristic of Teriyaki Marinade?

A. It has a sour taste from vinegar
B. It is best used for beef and lamb
C. It provides a sweet and salty flavor
D. It requires no refrigeration

8. Why should you avoid reusing marinades?

A. The flavor becomes too strong
B. It can cause bacterial contamination
C. It makes the meat too tender
D. It prevents the meat from cooking properly

9. Why is oil included in a marinade?

A. To dissolve the spices
B. To protect and preserve the food while marinating and cooking
C. To make the meat cook faster
D. To add a crunchy texture

10. What should be done to meat when using a moist heat cooking method?
A. It should be simmered instead of boiled
B. It should always be cooked at high heat
C. It should not be marinated beforehand
D. It should only be grilled or roasted

Answer Key:
1.C
2.C
3.B
4.B
5.A
6.C
7.C
8.B
9.B
10.A

 In ½ crosswise
 Why is it important to choose the right cooking technique?
I. Assignments
 20 points

V. REMARKS
VI. REFLECTIONS
A. No. of learners who earned 80% on the
formative assessment
B. No. of learners who require additional
activities for remediation.
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 strategies
worked 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: Rubyrose P. Enovero