LEARNING GUIDE 2

SUBJECT: COOKERY GRADE LEVEL: GRADE 10

QUARTER/WEEK: Q4/WK2
PRELIMINARIES:

LEARNING OUTCOMES: Marinades and its basic ingredients

LESSON OBJECTIVES:
At the end of this lesson the students will be able to:
a. identify the different types of marinades;
b. discuss the recipes suitable for each type of marinade; and
c. value the importance of proper marinating of meat.

KEY QUESTION/S: What is the difference between the marinade and marinate?

SYNCHRONOUS CLASS:

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

1. INTRODUCTION/ MOTIVATION/
SETTING THE CLIMATE/ CHECK-IN:

Greetings:
Good morning class! Good morning Teacher Miriam! It’s nice to see
you!
Reminders:
Before we start, let me remind you of our
guidelines in our online class.
● Stay on mute and raise your hand
only if needed.
● Use kind words all the time such as
excuse me and please repeat.
● Turn on your camera throughout our
class.
● Dress appropriately in our online
class.
Happy virtual class!

Prayer:
Now, let us pray, and please all rise for the One student will lead the prayer and all the
opening prayer students will stand up

Attendance:
Now, I will send a link to the chatbox for your Yes, Ma’am.
attendance. Thank you!

Motivation:
Now, we are going to have a short game in Okay, Ma’am. (Students will join the game)
Kahoot.
For our game mechanics are the following:

1. Read the question carefully.

2. Choose the correct answer.
3. Answer each question in 30 seconds
4. One point each for the correct answer.

Now, are you ready?

Yes Ma’am.
*Start of the game
Number 1, “Meat and poultry are generally
marinated for 2 hours up to 2 days.”
Is it true or false? *Students will answer in Kahoot

*after 20 seconds
Okay times up!
For the correct answer is true

Number 2, “You can reuse marinades.”

Is it true or false?

*after 20 seconds *Students will answer in Kahoot

Okay times up!
For the correct answer is false

Number 3, “Wet marinating usually consists

of spices such as brown sugar, salt, paprika,
and cumin.”

Is it true or false?
*Students will answer in Kahoot
*after 20 seconds
Okay times up!
For the correct answer is false

Number 4, “Jacquarding is a process which

meat is pierced with needles attached to a
roller device in order to make it tender.”

Is it true or false? *Students will answer in Kahoot

*after 20 seconds
Okay times up!
For the correct answer is true

Number 5, “Protein contains very little in the

meat” *Students will answer in Kahoot

Is it true or false?

*after 20 seconds
Okay times up!
For the correct answer is false

That’s all for our motivation. I hope you are all

energized and ready for our discussion.
Are you ready? Yes Ma’am.

2. LESSON PRESENTATION/ LESSON

PROPER/ DIRECT INSTRUCTION:

Before we proceed to our lesson for today.

Let’s have a recap. What have you learned *student raised hand
from our past lesson?

Yes, Dianne Ma’am I learned about the different market

forms of meat

Very Good! Yes, Mikhael Ma’am I learned the basic preparation

methods of meat
Very Good! Yes, Yohan
Ma’am I also learned the composition of meat
Very Good! Yes, Kyla
Ma’am I also learned the different kinds of
meat
Great! It seems that you understand our
discussion well. Now let’s move to our next
lesson but before we go on to our new lesson
let’s hear the group presentation of the
activity in module 1.
*Each group presented their activity

Thank you Class!

Our lesson for today is all about “Marinades”.

Can you describe marinade? *student raised hand

Yes, Anna Marinades used judiciously can work to

tenderize meat, add moisture, and enhance
the flavor of food, making tough cuts of meat
much more palatable.
Very Good!

Now please allow me to mention our learning

objectives:
At the end of the lesson, student must be
able to:
a. identify the different types of
marinades;
b. discuss the recipes suitable for each
type of marinade; and
c. value the importance of proper
marinating of meat.

Are you okay with that? Yes, Ma’am.

Okay, Thank you!

From our past lesson we learned about the

composition of meat, Can you give the *student raising hand
different nutrient content of meat?
Maam high-quality protein is the major
Yes, Mark constituent of meat after water, accounting for
about 20 percent of its weight.

Chevon Ma’am
Great! Additionally, meat contains 7 grams of
protein per ounce. Other nutrient contents of *student raising hand
meat?
Fat ma’am which the content can vary widely,
Yes, Carl according to the grade of meat and its cut.
That’s right, Other nutrient contents of meat? *student raising hand

Ma’am meat contains very little

Yes, Bryan carbohydrates, glycogen, found in liver and
muscle tissue is present when the animal is
alive, but the glucose that makes up the
glycogen is broken down to lactic acid during
and after slaughter.
Very Good! Another one? *student raising hand
Yes, Megan Ma’am meat is an excellent source of certain
B vitamins – thiamin (B., riboflavin (B2),
pyridoxine (B6), vitamin (B12) niacin and
some folate. Niacin is obtained from
tryptophan, an amino acid plentiful in meats
and milk.
That's right! what is the last nutrient content *student raising hand
of meat?
Ma’am meat is an excellent source of iron,
Yes, Tyler zinc, copper, phosphorous, and a few other
trace minerals.
Great! Thank you!

So now, let’s find out the difference between

the word marinade and marinate. Do you
have any idea what are those? *students raising their hands

Yes, Miguel Ma’am marinade is a liquid mixture in which

meat is soaked before cooking while marinate
is the corresponding verb.

That’s right! Can you give an example of *student raising hand

sentence in marinade and marinate?

Yes, Michelle Example ma’am for the marinade

“Soak the chicken in a marinde

Very Good Michelle! How about the word *student raising hand
marinate?

Yes, Josie Ma’am “marinate the chicken”

Good Job Josie! Thank you

Okay Class now that we know the different

nutrient contents of meat and the difference
between the marinade and marinate. Can
you give the three components/ingredients of *student raising hand
meat?

Yes, Evanna Ma’am we have oil, acid, herb or spices.

Correct! What are the examples of an acid *student raising hand

Yes, Maine Lemon, vinegar, wine, and yogurt Ma’am.

Correct! What are the examples of herbs and *student raising hand
spices?

Yes, Nico Ma’am black pepper, cayenne pepper, and

salt.

Very good! Another example? *student raising hand

Yes, Raine Ma’am we also have star anise, lemongrass,

bay leaf, annatto and many more.

That’s right. Let’s proceed to the general

guidelines for marinating, Can you give any
guidelines of marinating that we should *student raising hand
follow?

Yes, Bryan Ma’am Meat and poultry are generally

marinated for 2 hours up to 2 days and
Very good! Another example? seafood and fish should be marinated for no
longer than one hour.
Yes, John
*student raising hand

Correct! Ma’am wait for the marinade to cool down

before pouring over the meat of your choice.
And make sure to use a non-reactive
container.
Thank you, John! Additionally, is to never
reuse marinades.
Let’s proceed to the different methods of
marinating meat. The first one is wet
marinating. How can you describe wet *student raising hand
marinating?

Yes, Carlo Ma’am wet marinating is a completely

immerses a piece of meat in a Marinade
liquid. This is done to enhance the flavor and
moisture of the meat, as well as to make it
more tender.

Correct! How about dry marinating? *student raising hand

Ma’am dry marinating is a dry rub has no

Yes, Francis liquid component and usually consists of
spices such as brown sugar, salt, paprika,
and cumin.

Correct! As you can see from the picture on

the screen, Did you know this? *student raising hand

Yes, Joaquin It’s jacquarding Ma’am

Great! How can you describe jacquarding? *student raising hand

Yes, Yvonne Ma’am In this preparation process, meat is

pierced with needles attached to a roller or a
stamp-like device in order to make it tender.
Commercially, this is done by a machine
known as Jacardi. Sometimes, the needles
inject the solution into the meat. This solution
tenderizes and enhances the flavor and
moisture of the meat.
That’s right, Thank you! How about barding? *student raising hand

Yes, Armando Wrapping lean meat with fat Ma’am

Great, What about Larding? *student raising hand

Yes, Jamielyn Ma’am inserting fat into lean

That’s right!
Moving on to the different types of marinade.
The first one is pineapple marinade. Can you
describe pineapple marinade? *student raising hand

Pineapple juice also helps to tenderize meat

Yes, Andrea while it marinates. It gives a tangy, fruity and
sweet flavor Ma’am.

Good, What about pork marinade? *student raising hand

Yes, Denise Ma’am this is a great 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.
That's right!
What about Jamaican Jerk Marinade? *student raising hand

Yes, Andrew Ma’am Jamaican jerk marinade used to

season the meats and consist of allspice,
onions, garlic, Scotch bonnet peppers, soy
sauce, brown sugar, ginger, cinnamon,
nutmeg, cloves, and thyme. These spices are
also commonly used as a dry rub known as
Jamaican jerk seasoning.
That’s right thank you! How about pork rib
marinade? *student raising hand

Yes, Nica Ma’am pork rib marinade uses a delicious

pork rub combined with corn syrup and
vinegar to create a flavorful pork rib marinade.

*student raising hand

Correct! What about teriyaki marinade?
Ma’am teriyaki sauce has four main
Yes, Maxene components: soy sauce, sake (or mirin, if
you're taking it easy on the booze), sugar and
ginger. It's more or less your basic Asian
seasoning/marinade.

*student raising hand

Good Job! How about Pork Chop and
Tenderloin Marinade? Ma’am this marinade has ingredients like
peanut oil (substitutions available) and soy
Yes, Miguel sauce that give it great flavor.

*student raising hand

Exactly! Can you describe the bourbon
marinade?
Ma’am bourbon marinade includes soy sauce,
Yes, Jamila brown sugar, ginger, and bourbon whiskey in
the base,

*student raising hand

Correct! What is mustard-vinegar marinade?

Yes, Kevin Ma’am consist of mustard and vinegar. It

tenderizes the proteins, which is great for
tougher cuts, and imbues the meat with a nice
tanginess.

That’s right! Thank you

3. MESSAGES/ SYNTHESIS/
APPLICATION/ ELABORATION/
CHECK-OUT:
Yes, Ma’am
Did you learn a lot students?

What have you learned today? *student raising hand

Yes, Merlene We learned about the nutrient contents of

meat Ma’am

*student raising hand

That’s right, Others?

Yes, Nikki Ma’am I’ve learned to differentiate the

difference between marinade and marinate.

Good! Others? *student raising hand

Ma’am I also have learned the 3 main

Yes, Mike
components of marinades.

Good! Others? *student raising hand

Yes, Nigel We also learned about the methods of

marinating
Nice one! Others? *student raising hand

Yes, Alicia We also learned about the different types of

marinades Ma’am
Good Job! Thank you all for listening!
Do you have any questions? None, Ma’am

4. EVALUATION/ ASSESSMENT TASKS:

Students will answer this quiz in Google Form

1.It is a nutrient content which about 20 percent of the weight of meat.
a. Carbohydrates b. Protein c. Fat d. Vitamins

2. It is a nutrient content which contains very little in the meat

a. Carbohydrates b. Protein c. Fat d. Vitamins

3. Iron, zinc, copper, and phosphorous is an example of vitamins

a.True b. False

4. Meat is an excellent source of certain B vitamins – thiamin (B., riboflavin (B2), pyridoxine
(B6), vitamin (B12) niacin and some folate.
a.True b.False

5. Making a marinade is very simple.

a.True b.False

6. This protects and preserves the food while marinated and also when it‘s being cooked.
a. Acid b. Oil c. Fat d. Herbs

7. Gives a marinade its unique flavor and zest.

a. Acid b. Oil c. Fat d. Herbs

8. A sauce in which food is soaked before cooking.

a. Marinate b. Marinade

9. A verb which means to soak food in a marinade.

a. Marinating b. Marinate c. Marinade d.Marinating

10. Meat is pierced with needles attached to a roller or a stamp-like device in order to make it
tender.
A.larding b. barding c. jacquarding d. inserting
ASYNCHRONOUS ACTIVITIES:
LESSON TOPICS TO STUDY:
Learning guide 3: Effects of heat on meat

LESSON OUTPUT/ TASK:

Group Presentation Activity
1. Give 10 meat recipes requiring marinating. Include the following:
● Title of recipe
● Picture
● Ingredients
● Procedure
2. What are the common ingredients used in marinating based on your given recipe.

OTHER NOTES:
NOTES FOR MODIFICATION:

RESOURCES & REFERENCES:

https://www.canva.com/design/DAE9P6jeYrI/1zClRi0_5yay2GJWLxjwpA/view?utm_content=DA
E9P6jeYrI&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton
Quiz: https://forms.gle/FE4hBUJA9mDq1vLK6

PREPARED BY: Miriam M. Donos DATE PREPARED: 4/19/2022

Signed and Approved by:

Nelita Arnar _
Cooperating Teacher