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    Grade Level Quarter Prepared by Noted Learning Area Teaching Dates

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    Balagtas Vina
    This document outlines a lesson plan for a 10th grade cooking class on preparing and cooking meat. The objectives are for students to identify primary cuts of meat and wholesale and retail cuts. Content includes displaying pictures of meat cuts and discussing the differences between wholesale and retail cuts. An activity has students work in groups to identify unlabeled wholesale cuts and list retail cuts. They then discuss the importance of understanding meat cuts and creating a beef cuts chart. The reflection section evaluates student learning and the lesson's effectiveness.

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    Grade Level Quarter Prepared by Noted Learning Area Teaching Dates

    Uploaded by

    Balagtas Vina
    163 views2 pages
    This document outlines a lesson plan for a 10th grade cooking class on preparing and cooking meat. The objectives are for students to identify primary cuts of meat and wholesale and retail cuts. Content includes displaying pictures of meat cuts and discussing the differences between wholesale and retail cuts. An activity has students work in groups to identify unlabeled wholesale cuts and list retail cuts. They then discuss the importance of understanding meat cuts and creating a beef cuts chart. The reflection section evaluates student learning and the lesson's effectiveness.

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    tle-lesson exemplar

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    This document outlines a lesson plan for a 10th grade cooking class on preparing and cooking meat. The objectives are for students to identify primary cuts of meat and wholesale and retail cuts. Content includes displaying pictures of meat cuts and discussing the differences between wholesale and retail cuts. An activity has students work in groups to identify unlabeled wholesale cuts and list retail cuts. They then discuss the importance of understanding meat cuts and creating a beef cuts chart. The reflection section evaluates student learning and the lesson's effectiveness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    163 views2 pages

    Grade Level Quarter Prepared by Noted Learning Area Teaching Dates

    Uploaded by

    Balagtas Vina
    This document outlines a lesson plan for a 10th grade cooking class on preparing and cooking meat. The objectives are for students to identify primary cuts of meat and wholesale and retail cuts. Content includes displaying pictures of meat cuts and discussing the differences between wholesale and retail cuts. An activity has students work in groups to identify unlabeled wholesale cuts and list retail cuts. They then discuss the importance of understanding meat cuts and creating a beef cuts chart. The reflection section evaluates student learning and the lesson's effectiveness.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Grade Level 10 Quarter 4TH

    Prepared by PAZ R. BALAGTAS Noted ANGELITO S. MANALASTAS


    Learning Area TLE/COOKERY Teaching Dates

    I. OBJECTIVES
    A. Content Standards PREPARING AND COOKING MEAT
    B. Performance Standards
    At the end of the cycle, the students should be able to:
    C. Learning Competencies/
    Objectives  Identify the location of primary cuts.
    Write the LC code for  Identify the wholesale and retail cuts
    each

    II. CONTENT
    III. LEARNING RESOURCES
    A. References
    1. Teacher’s Guide pages Teacher’s Guide, pp. 81-83
    Learner’s Materials, pp. 330-342
    2. Learner’s Materials pages

    3. Textbook pages
    4. Additional Materials from
    Learning Resource (LR)
    portal
    B. Other Learning
    Resources
    IV. PROCEDURES
    A. Reviewing previous
    lesson or presenting the Show at least 5 different pictures of cut meets that can be seen in the market. Let the
    new lesson student identify each cut. Ask them which part they love the most.
    B. Establishing a purpose
    for the lesson
    Ask the student to share the differences between wholesale and retail cuts of pork
    C. Presenting ACTIVITY
    examples/instances of PROCEDURE
    the new lesson
    D. Discussing new concepts 1. Group the class.
    and practicing new skills 2. Have a volunteer in each group to distribute the copies of the unlabelled
    #1 wholesale cuts hand-outs. (Hand-outs 2, 4, 6,8)
    E. Discussing new concepts 3. Referring to the displayed Wholesale Cuts Charts (for each species), let the
    and practicing new skills
    member in each group have take turns selecting a wholesale cut to discuss.
    #2
    4. On the hand-out provided, have student write the correct wholesale cut
    name.
    5. On the same hand-out provided, have youth list at least two retail cuts from
    F. Developing mastery the wholesale cut identifying with a pesos sign the cuts that are more
    (leads to Formative expensive.
    Assessment 3) 6. Distribute copies of the labelled wholesale cuts hand-outs (Hand-outs 1, 3,7).
    7. Choose a group to share their results.
    8. Ask: Have youth share their favourite retail cut. Why?
    G. Finding practical 1. Have students report back about what they find. Let the representative of each
    applications of concepts group present their findings.
    and skills in daily living
    2. Answer the questions below
    GUIDE QUESTIONS
    1. Why is it important to know the difference between wholesale and retail
    cuts? How does this knowledge help them as a producer?
    2. How will this help you when you shop for meat at the grocery store?
    3. What can you share with other consumers to help them understand why
    Grade Level 10 Quarter 4TH
    Prepared by PAZ R. BALAGTAS Noted ANGELITO S. MANALASTAS
    Learning Area TLE/COOKERY Teaching Dates

    meat cuts have different prices?


    Meat, a good source of the nutrients we need, is an important part of most diets.
    People enjoy eating meat, and much of the enjoyment of mealtime comes from
    H. Making generalizations
    having tasty meat dishes on the table. Learning about meat, such as where it comes
    and abstractions about
    the lesson from, how it is processed for purchase, and how to select meats for different
    occasions, will make you a better consumer of meat. Understanding meat will help
    you prepare healthier and tastier meals.
    DIRECTION:
    Identify and label the following cuts.

    I. Evaluating learning

    J. Additional activities for


    application or Create a chart of Primary cuts of beef in an illustration board
    remediation
    V. REMARKS

    VI. REFLECTION
    A. No. of learners who earned 80% 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 learners who continue to require remediation
    E. Which of my teaching strategies worked well? Why did these
    work?
    F. What difficulties did I encounter which my principal or supervisor
    can help me solve?
    G. What innovation or localized materials did I use/discover which I
    wish to share with other teachers?

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