Complete Demonstration lesson ppt from preliminaries up to assignment

3. 1. It is a knife designed and
used primarily for the
butchering or dressing of
animal carcass
2. The most versatile knives
in the kitchen and can be
used for anything from
chopping to cutting,
include cutting meat,
dicing vegetables, slicing
herbs, and chopping nuts
3. It is a sharp table knife
designed to cut steak
efficiently and effectively
1.
2.
3.
 CHEF KNIFE
 BUTCHER KNIFE
 STEAK KNIFE

4. B
U
T
C
H
2. E
R
3. K
N
I
F
E
1. It is a knife designed and
used primarily for the
butchering or dressing of
animal carcass
2. The most versatile knives
in the kitchen and can be
used for anything from
chopping to cutting,
include cutting meat,
dicing vegetables, slicing
herbs, and chopping nuts
3. It is a sharp table knife
designed to cut steak
efficiently and effectively
 CHEF KNIFE
 BUTCHER KNIFE
 STEAK KNIFE

5. B
U
T
C
H
C H E F K N I F E
R
3. K
N
I
F
E
1. It is a knife designed and
used primarily for the
butchering or dressing of
animal carcass
2. The most versatile knives
in the kitchen and can be
used for anything from
chopping to cutting,
include cutting meat,
dicing vegetables, slicing
herbs, and chopping nuts
3. It is a sharp table knife
designed to cut steak
efficiently and effectively
 CHEF KNIFE
 BUTCHER KNIFE
 STEAK KNIFE

6. B
U
T
C
H
C H E F K N I F E
R
S T E A K K N I F E
N
I
F
E
1. It is a knife designed and
used primarily for the
butchering or dressing of
animal carcass
2. The most versatile knives
in the kitchen and can be
used for anything from
chopping to cutting,
include cutting meat,
dicing vegetables, slicing
herbs, and chopping nuts
3. It is a sharp table knife
designed to cut steak
efficiently and effectively

8. WO R D

9. PAIR
ME !

10. Think about how the first pair of words
are related to each other. Then, look at the
next word and find the word that is related
to it in the same way

11. Example:
WILD : UNTAMED
______ : CLUE
 HINT
 ANSWER
 PROBLEM
WILD and UNTAMED are synonyms, word that have
similar meaning. Therefore, the second pair of words must
be synonyms. HINT is a synonym for CLUE
HINT

12. 1. CARABAO : CARABEEF
CHEVON : _________
PORK
BEEF
GOAT
GOAT

13. 2. GOAT : CHEVON
PIG : ___________
BEEF
PORK
LAMB
PORK

14. 3. PIG : PORK
CATTLE : _________
LAMB
CHEVON
BEEF
BEEF

15. 4. CATTLE : BEEF
SHEEP : _________
CHEVON
LAMB
BEEF
LAMB

16. 5. SHEEP : LAMB
CARABAO : ______________
PORK
CARABEEF
BEEF
CARABEEF

18. 0
2
4
6
8
10
12
14
16
PORK POULRY BEEF SHEEP
15
14.32
3.17
0.5
CONSUMPTION
PER
KILOGRAM
MEAT CONSUMPTION IN THE PHILIPPINES IN 2022,by type
(in kilograms)
Series 1 Column1 Column2

21. the flesh or other edible parts of
animals usually domesticated cattle,
swine, and sheep used for food,
including not only the muscles and fat
but also the tendons and ligaments.

22. Different Kinds of
Meat and its Sources
1.Pork
2.Beef
3.Chevon
4.Lamb
5.Carabeef

23. 1. PORK
–
meat from domesticated pigs.
Pork remains one of the most
affordable options when
buying meat. It has grayish
pink in color, firm and fine-
grained, well-marbled, and
covered with an outer layer of
firm white fat.

24. 2. BEEF
Meat from Cow/Cattle over one
year old. It is also a rich source
of high-quality protein and
various vitamins and minerals.
As such, it can be an excellent
component of a healthy diet.
Fresh beef should be bright
cherry-red

25. 3. CHEVON
– meat from deer or goat. "Cabrito",
a word of Spanish and Portuguese
origin, refers to a young goat. It is
also known as chivo. Goat has a
reputation for having a strong flavor,
but the taste can also be mild,
depending on how it is raised and
prepared.

26. 4. LAMB
Meat from domesticated sheep.
Its texture is a direct result of
what it consumes and the age it is
slaughtered. It is light red to brick
red.

27. 5. CARABEEF
-A meat of a carabao. Carabeef is
considered by many as healthy food
because it contains less fat and
cholesterol making it safe to eat by
people with heart problems. Carabeef
had a slightly darker color than the
beef

28. Group Activity
With your groupmates, identify
the meat and its sources, then
think a recipe out of that meat.

29. Describe very clearly the meat and its sources.
5
Selected the right recipe for the given meat.
5
Worked extremely well with each other
5
15

31. Short
Story
Direction:
Read the short
story below
then answer
the question
that follows:

32. Grade 10 SPA of MNHS was given the task of
cooking a dish for their culminating activity
based on their preferred recipe and meat.
The budget was only P500 pesos for 20
students. At the end of the day, they
were finished the task and met the criteria set
by their teacher, which includes the following:
Palatability of the food
Appropriateness of meat for a recipe.
Reach the target pax of the menu.

33.  How did they meet the desired outcome of their food?
 What do you think is the meat that Grade 10 students chose to fit
in their purchased budget? And why?
 As a student, how does this lesson help you in your daily lives,
especially when your parents ask you to buy meat in the market

35. What concept
did I learn?
What values did
I gain?
How will I apply
my learnings in
real life?

36. Matching Type.
Directions: Given the meat identify its source by matching
column A to column B
1. Lamb a. Pig
2. Beef b. Goat
3. Pork c. Cow/Cattle
4. Carabeef d. Carabao
5. Chevon e. Sheep