Samar State University

College of Education

Catbalogan City

I. OBJECTIVES
LO 2: PREPARE MEAT DISHES
At the end of the lesson, students should be able to:
a. Discuss the principles of cooking meat
b. Value the importance of fats in meat cookery
c. Identify the market forms of meat
TLE9_HECGVD9-12-IVf-J-10

II. CONTENT/SUBJECT MATTER

A. Topic: Meat Cookery
B. KBI: Teamwork, Cooperation, Initiative, Courage, Creativity

III. LEARNING RESOURCES

A. References: Caregiving Learning Module page 176
K to 12 Basic Education Curriculum Guide
B. Other Learning Materials: Visual aids, Chalk, Chalkboard, Coloured Paper, Manila Paper

IV. PROCEDURE

Teacher’s Activity Student’s Activity

A. Preliminary Activities
-Prayer
-“Please stand up and let’s begin our day with a
prayer. Please lead the prayer *name of “Dear God, Bless in our school today. Help us
student.” grow in Love and Kindness, more like Jesus every
day. Amen.”
-Greetings
-“Good morning Class!” -“Good morning Ma’am!”
-“Please be seated. How are you?” -“Good, ma’am.”
-“That’s great!”

-Attendance
-“Please say present if your name is called…..”
-“Yes, Ma’am.”
-Review/Recall
-“Class, what was our lesson last meeting?”
 -“Ma’am, last meeting our lesson is about the
preparation of vegetable dish and the common
-“Very good! What are the ingredients used in ingredient used.”
cooking vegetable dishes?”
-“Ma’am, garlic, onions, water, fats, and
vegetable fruits such as eggplant, squash,
-“I’m glad you can still remember our previous potato, bitter melon, and many more.”
lesson. Now, let’s move on to another. Are you
ready?”
-Motivation

-“Before we start our lesson, let’s have a game.”

-“The class will be divided into 2 groups. Each

group will have a representative to name one
type of meat and then name one dish that is
suited for that kind of meat. Are you ready?
-“Yes, Ma’am!”
-“You have to reach the goal of 5 met dish. A
‘Mara-Clara Instruction will be used in order to
get the points of the winning team. A ‘Mara-
Clara game is a Stand & Sit instruction’ in which
a group should follow the instruction in sync as
a team. Do you get me? Are you ready?” -“Yes, Ma’am!”

B. Developmental Activities

-Activity
-“What is the type of meat that is common in our
locality?” -“Ma’am, we have pork, carabeef, and cow’s
meat or simply beef.”
-“Good! What can you observe in the basic rule
of cooking meat?” -“Ma’am, I observe that tough meat have long
period of cooking.”
-“Good observation! How about the fats in
meat? Why does fats shouldn’t be remove or
much better to stick with the meat in preparing -“Ma’am, in my opinion, it is better if fats are not
a meat dish?” remove from meat because it makes meat dish
more flavourful.”
-“Nice answer!”
-“Now let’s move to another topic. Are you -“Yes, Ma’am!”
ready?”

-Analysis
-“So as we all know from our previous lesson the
importance of meat in our meal and the
nutrients that we need in it. Let us first head on -“Ma’am, the ideal temperature of cooking is
to the ‘principles of cooking meat. Please read.” from low to moderate heat.”
 (post visual aids)
-“Yes. To improve palatability texture and avoid
shrinkage and nutrient loss. Another principle?”
-“Very good! In order to make it soften.
Another.”
-“Correct! To avoid contamination or any
bacterial growth that may cause illness. Next.”
-“Ma’am, tough meat cuts should be cooked
over long period of time with low temperature.
-“Ma’am, defrosted meat should never be
refrozen.”
-“Ma’am, pork should be cooked thoroughly.”

-“Correct! Pork may contain high level of

pathogens and bacteria or parasites because of -“Ma’am, temperature must be maintained for
their feeds, so it must come from a good farmer roasting and broiling meat.”
or slaughterer. And for broiling and roasting
meat?”

-“Very good! In order for the meat not to get

burned.”
-“Ma’am, one is for tenderness.”
-“Let’s now move on to the importance of fats in
meat cookery. There 4 importance of fats in
meat cookery, name one.” -“Ma’am, for the meat to be juicy.”

-“Very good! In cookery fatty tissues separated

from the meat serves as tenderer. Another.” -“Ma’am, as a flavour.”

-“Very good! Because it prevents the meat to

lose its juiciness as it coats the surface. What
else?” -“Ma’am, for good appearance.”

-“Correct! Because there is a reaction of the

carbohydrates and protein components of food
that why there is unique flavours of every meat.
Another?”

-“Very good! We can’t deny that it makes the -“Ma’am, those are fresh, chilled, frozen,
meat look delicious. It creates a glossy canned and cured meat.”
appearance of meat when roasted because of oil
which comes from fat.” -“Ma’am, it does not undergone any process
such as chilling and freezing.”
-“Now, let’s tackle the 5 market form of meat.
What are those?” -“Ma’am, it has been cooled down to 1-3 degree
Celsius within 4 hours after slaughter.”
-“Nice! What is fresh meat?”
-“Ma’am, corned beef, meat loaf, and livers
-“Very good! We can find it in a wet market. spread are examples of canned meat.”
While frozen meat is frozen as the name says,
how about the chilled meat? ”
-“Very good! Another one is canned meat. Can -“Ma’am, the meat is using a preservatives such
you give me some example?” as salt, sugar, sodium nitrate, and spices.
Examples are tocino, hot dog, and longaniza.”

-“How about the cured meat? What is it?”

-“Very good!”
-“Now, let’s review what you have understand.”
-“Ma’am, we learn about the basic rules or
-Abstraction principles in cooking meat.”

-“What have you learned from our lesson?”
-“Very good! Can you give me one principle?”
-“Very good! What else have you learned?”
-“Ma’am, one is that pork must be cooked
thoroughly.”
-“Ma’am, we also learn about the importance of
fats in meat such as for tenderness, appearance,
juiciness and for flavor.”

-“Ma’am, the market forms of meat are fresh

-“That’s very nice! How about the market forms meat, chilled, frozen, cured and canned meat.”
of meat?”

-“Great! Well done! I’m glad that you have

learned everything on our lesson.”
-“So now, let’s check your learning through
application.”
CRITERIA:
-Application Presentable format -- 10
-“The class will be divided into 4 groups.” Cooperation -- 10
Grammar -- 20
Direction: Create a menu in which the principles Content -- 60
of cooking meat, and the importance of fats are 100 %
clearly indicated in writing the procedure.

-“You will be graded base on the criteria given.” Answer Key:

1-2.)
C. Assessment  Ideal temperature is from low to
Direction: Enumerate the following: moderate heat.
 Tough meat cuts should be cooked over
1-2.) 2 principles of cooking meat long period with low temperature
 Defrosted meat should never be
3-5.) 3 importance of fats in meat cookery refrozen.
 Pork should be cooked thoroughly
6-10.) the market forms of meat  Temperature must be maintained for
roasting and broiling
3-5.)
  Tenderness
 Fats
 Appearance
 Juiciness
6-10.)
 Fresh meat
 Frozen meat
 Chilled meat
 Canned meat
 Cured meat
D. Assignment

From the lesson today

Direction: Search for the different meat cuts of
beef and pork. Write in a ¼ sheet of paper.

For the next lesson

Direction: Searched for the types of heat
cooking methods in cookery and list the
techniques of each.”
-“Yes, Ma’am!”
-“That will be submitted next meeting, okay?”

V. REMARKS
VI. REFLECTION