GRADE 12 School Ifugao Technical

Vocational School
Teacher Kurt Ian L. Lunag
Teaching Date and Time March 05, 2025
Time: 2-3 PM
Grade Level Grade 12
SEMI-DETAILED LESSON Learning Area TVL-Cookery
PLAN Quarter Quarter 4
Learning Code (TLE_HECK12-IIIb-2)
I. Objectives At the end of the lesson, students should be able to:
a. differentiate the various methods of cooking meat;
b. value the importance of selecting appropriate
cooking methods for different meat cuts;
c. demonstrate an understanding of cooking methods
by watching the step by step process of each.
Topic: Cook meat cuts
Sub-topic: Methods of cooking meat
References: Cookery manual
II. Subject Matter
Materials: Smart TV, PowerPoint presentation,
instructional videos, images of different cooking
methods.
III. Procedure A. Preliminaries
1. Greetings and classroom management.
2. Prayer (to be led by a student).
3. Checking of attendance.

B. Review
• Ask students: What are the main components of meat?
• Recall the composition and structure of meat (muscle,
connective tissue, fat, bone).
• Discuss how these components affect cooking
methods.

C. Presentation
• Introduce the topic: Today, we will discuss the different
methods of cooking meat and their effects on texture,
flavor, and tenderness.
• Show an overview slide with two major categories of
cooking methods: Moist-heat cooking and Dry-heat
cooking.
• Play a short introductory video on cooking methods to
provide a general overview.

D. Activity Proper

a. Activity
• Show a video demonstrating different cooking
methods.
• Pause after each method and ask students to describe
what they observed.
• Reinforce learning by showing images of different
cooking techniques.

b. Analysis
• Discuss each method in detail:
 • Moist-Heat Cooking Methods (best for tough cuts of
meat):
• Boiling – Cooking meat in liquid at a high temperature.
• Simmering – Cooking meat in liquid at a lower
temperature to prevent toughness.
• Stewing – Cooking meat slowly in a small amount of
liquid.
• Braising – Cooking meat in a combination of dry and
moist heat (seared first, then simmered in liquid).
• Dry-Heat Cooking Methods (best for tender cuts of
meat):
• Roasting – Cooking meat in an oven using dry heat.
• Grilling – Cooking meat over direct heat (charcoal or
gas grill).
• Broiling – Cooking meat using high heat from above
(oven broiler).
• Sautéing – Cooking small pieces of meat quickly in a
small amount of oil.
• Frying – Cooking meat in hot oil (deep-frying or pan-
frying).
• After the discussion, play another short video
demonstrating the correct cooking techniques for each
method.

c. Abstraction
• Ask students: Why is it important to choose the right
cooking method for different meat cuts?
• Highlight key points:
• Tender cuts (like loin and rib) are best for dry-heat
methods.
• Tough cuts (like shank and brisket) benefit from slow
moist-heat cooking.
• Cooking methods influence texture, juiciness, and
flavor.
IV. Evaluation • Ask students to match cooking methods with
appropriate meat cuts in a short quiz.
• Provide scenario-based questions: What is the best
cooking method for a tough cut of meat?
• Conduct a short oral recitation: Explain why we braise
tough meats instead of grilling them.
V. Additional • Assign per group to research and bring a simple recipe
Activities using one of the cooking methods discussed.
• They will present the cooking method used and explain
why it is suitable for the selected meat cut in the next
meeting.
• Encourage students to watch additional videos related
to meat cooking techniques at home.

Prepared by: Checked by: Noted by:

KURT IAN L. LUNAG SHARMELYN A. BAYUCCA LOIDA W.