DAILY TLE LESSON PLAN
GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.
LEVEL 4th -TLE April 24, 2024 / 12:45PM - 1:45PM
10 1:45PM - 2:45PM _____
S
I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking meat dishes
A. Content Standards
B. Performance Standards The learners independently prepares and cooks meat dishes
C. Learning Competencies/ Apply the different techniques in meat preparation
Objectives TLE_HECK9-12PCM- IVb-g-31
Write the LC code for each
II. CONTENT
Types of
Tools,
Equipment,
and
Paraphernali
a
Cooking methods for meat cuts
III. LEARNING RESOURCES
References
Teacher’s Guide pages TLE 10 Cookery Page 30-44
2. Learner’s Materials pages
A. 3. Textbook pages
1. 4. Additional Materials
from Learning Resource
DAILY TLE LESSON PLAN
GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.
LEVEL 4th -TLE April 24, 2024 / 12:45PM - 1:45PM
10 1:45PM - 2:45PM _____
(LR) portal
Other Learning Resources Laptop, chalk, TV, Pictures
IV. PROCEDURES
INTRODUCTORY ACTIVITY
Recall
The teacher will ask the students of the previous lesson
Presentation of lesson objectives
ACTIVITY
Presentation
Activity:
1. Show students’ pictures and ask them to describe what they notice about the presentation.
2. Discuss their observations as a class
ANALYSIS
Developmental Activity 2: Bell-Ringer Activity
ABSTRACTION
****The teacher will discuss the topic
Meat Preparation Techniques
1. Present a brief overview of the different meat preparation techniques, such as:
- Marinating: Soaking meat in a seasoned liquid to enhance flavor and tenderness.
- Grilling: Cooking meat over an open flame or hot coals.
- Roasting: Cooking meat in an oven using dry heat.
- Braising: Slow-cooking meat in liquid to tenderize tough cuts.
- Searing: Browning the surface of meat at high heat to develop flavor.
- Stir-frying: Quickly cooking small pieces of meat in a hot pan with oil.
2. Discuss the purpose and benefits of each technique, emphasizing how they can transform the taste and texture of meat.
APPLICATION
Activity 3:
DAILY TLE LESSON PLAN
GRADE QUARTER/DOMAIN WEEK/DAY NO./DATE/TIME PAGE NO.
LEVEL 4th -TLE April 24, 2024 / 12:45PM - 1:45PM
10 1:45PM - 2:45PM _____
GENERALIZATION:
1. What is the importance of fish and seafood in culinary arts and the variety of dishes that can be created using these
ingredients?
2. How to present fish and seafood dishes in an appealing manner?
ASSESSMENT
Apply the different techniques in meat preparation by answering T if the statement is correct and F if the statement is
false.
1. Skinning is most of the meat you dealt with has been already skinned by the supplier.
2. Dicing meat are diced when it is cut into cubes for various types of casseroles,
3. Trimming is to improve the appearance of the cut or joint, leave as much of the meat intact as possible
4. Slicing is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.
5. Seasoning is the addition of salt and white or black pepper to improve the flavor of food.
6. Coating is the two basic coatings where the meat before cooking, otherwise the flour becomes sticky and unpleasant.
7. Dry heat cooking methods are used with more tender cuts. These methods are broiling, roasting, frying, and
barbecuing or grilling.
9. Frying- Tender cuts of meat are lean and best for frying. Oil, butter or shortening is added and the meat is cooked in
medium heat until both sides are golden brown.
10. Barbecuing or grilling- Smaller tender cuts such as chops and steaks are cooked by placing on a grill which require
higher temperature. Meat maybe seasoned or marinated before grilling.
ASSIGNMENT
Directions:
Research about the techniques in meat preparation.
V. REMARKS Section Jose Rizal Mabini
A. No. of learners who learned 75% in the evaluation
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 the learners who continue to require remediation
VI. REFLECTION
Prepared by: Checked by: Noted by:
AIRES M. ICHON RANDY J. CHAVEZ EMMA N. LOPEZ
T-I MT-II Principal-I
