COT 2 Lesson PLAN- Preseservation of Meats VHEA Alyssa M. Comia PDF

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School PINAMUKAN INTEGRATED SCHOOLGrade Level GRADE TENTeacher V. M. COMIA Learning Area TLE-COOKERY Teaching Date and TimeWeek 8 June 30, 2021Quarter Quarter 4Teaching Time No. of DaysI A. Most Essential Learning Competencies (MELC) (If available, write the indicated MELC)Cook Meat CutsLO 4: Store ...

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LESSON EXAMPLAR

Teacher Teaching Date and Time Teaching Time

I.OBJECTIVES A. Most Essential Learning Competencies (MELC) (If available, write the indicated MELC) B. Enabling Competencies (If available, write the attached enabling competencies) II.CONTENT

PINAMUKAN INTEGRATED SCHOOL V.A. M. COMIA Week 8 June 30, 2021

Grade Level

GRADE TEN

Learning Area Quarter

TLE-COOKERY10 Quarter 4

No. of Days

Cook Meat Cuts LO 4: Store meat (TLE_HECK9-12PCM-IVi-33) 1. Store fresh and cryovac-packed meat according to health regulations 2. Use required containers and store meat in proper temperature to maintain quality and freshness. Store meat

Methods of Preserving Meat III.LEARNING RESOURCES A. References e. Teacher’s Guide Pages f. Learner’s Material Pages g. Textbook Pages h. Additional Materials from Learning Resources B. List of Learning Resources for Development and Engagement Activities IV.PROCEDURES A. Review

B. Motivation

K to 12 MELC, pp. 423 LM Cookery G10, pp. 298-299 Learner’s Packet (LeaP) Week 8 Kong, A., & Domo, A. (2016). Cookery manual module (1st ed., Vol. 2). Seoul, Korea: Prinpia,ltd Laptop, worksheet, information sheet, Video presentation, Slide deck presentation, pictures

Students will answer the following review questions orally. 1. What topic we’ve been discussed last week? 2. Can you define what food plating is? 3. What are some basic principles in Food Plating/Presenting 4. Share your learnings about this topic. Learning Task No. 1- 4 Pics 1 Word Mechanics: Analyze the four given pictures to depict one situation. Guess the word which correctly shown by the pictures. Jumbled letters are provided to give you a hint/clue.

C. Activity

Learning Task No. 2 Vocabulary Check Direction: Give your own idea in defining the following words.

D. Abstraction

Slide deck and video lessons about Methods of Preserving Meats

Guide Questions 1. What is preservation? 2. What are the different methods of preserving meats? 3. How these methods of preserving meat can be processed? 4. Give an example of meat products that undergo meat preservation? 5. Why food preservation is important? E. Application

Learning Task No. 3 Picture Analysis Directions: Analyze the following pictures and identify which methods of preserving meats that the products have been undergo. Write your answer in your paper.

Learning Task No. 4 Fact or Bluff Directions: Read the statements carefully. Answer FACT if the statement is correct and BLUFF if the statement is incorrect. Using an online platforms Steps: Log in www.kahoot.com Encode the Game Pin of the game given by your teacher Write your Nickname as players Wait for other players and start the game. F. Assessment

Multiple choice Directions: Read the following questions carefully about different methods of preserving meats and choose the letter that best describes the statements. ____1. In this method, salt, sugar, potassium or sodium nitrates and other curing elements such as ascorbic acid, phosphate blend, and spices are used in preserving meat A. Curing B. Dehydration C. Freezing D. Canning ____ 2. The most common method of preserving meat is . A. Curing B. Drying C. Freezing D. Canning ____3. The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and gas. A. Curing B. Freeze Drying C. Smoking D. Salting

____4. In this method, meat is preserved at a temperature of 10ºC and below. A. Refrigerating B. Dehydration C. Freezing D. Canning ____ 5. Meat is smoked to create a distinctive color and flavor, thus helping its preservation. A. Curing B. Drying C. Canning D. Smoking Link : Google Form

https://tinyurl.com/PreservationofMeat V. Assignment

VI. Reflection

Submitted by:

VHEA ALYSSA M. COMIA Secondary School Teacher I

Approved by:

NIEVES A. MONTALBO Secondary School Principal III

Directions: Choose one of the following main ingredients and create your own innovation recipe and title. List down the ingredients and procedures on how to do it. • Cereal and Starch • Vegetables • Seafoods • Poultry • Meat Write your personal insights about the lesson using the prompts below. I understand that ___________________. I realize that ________________________. I need to learn more about __________...