This lesson plan outlines the objectives, content, procedures, and resources for a Cookery class in Grade 10 on preparing and cooking meat. The objectives are for students to identify meat preparation tools and equipment, classify different meats and sources, and demonstrate basic meat preparation. The content will cover the composition and basic preparation of meat. Procedures will engage students, explore meat types and knives, explain preparation, elaborate on the preparation process, and evaluate learning with a quiz. The resources listed include textbooks, videos, and a commercial cooking learning module to support teaching students to properly prepare meat.

1. Republic of the Philippines
Department of Education
Division of Agusan del Norte
Carmen District II
CAHAYAGAN NATIONAL HIGH SCHOOL
LESSON PLAN in TLE Cookery 10
Quarter: Fourth Date: April 18, 2022
Time & Section: Edison: TTH 10:45-11:45 Learning Area: COOKERY
Einstein: MW 3:00-4:00 Grade Level: GRADE 10
Faraday: TTH 1:45-2:45
Annex1B to Dep Ed Order No 42, s. 2016
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding in the basic
concepts and underlying theories in preparing and
cooking meat dishes.
B. Performance Standards The learner independently prepares and cook meat
dishes.
C. Learning Competencies /
Objectives.
Write the LC Code for each
1.identify the tools and equipment in meat
preparation;
2. classify the different kinds of meat and its sources;
and
3. basic preparation of meat.
TLE_HECK10PCM-IVa-30
D. Subject & Code Integration MAPEH (Health) Grade 10
H10CH-Id-26
E. Consumer Welfare and Protection
8. Explains the importance of consumer laws to protect
public health.
LESSON 1. PREPARING AND COOKING MEAT
II. CONTENT PREPARING AND COOKING MEAT
(Perform Mise en place)
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
Cookery Grade 10 TG page 21
2. Learner’s Materials Pages Cookery Grade 10 LM pages 168 - 169
3. Textbooks Pages/WLAS Quarter 4, week 1, Self Learning Module

2. 4. Add’l Materials from Learning
Resources (LR) portal
Commercial Cooking NC II
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing the purpose for
the lesson
ENGAGE Ask the students what they have learned
from the previous quarter.
Answering the pre-test in the ULAS.
Answering word search.
Give the unlocking terms of difficulties.
C. Presenting examples/
instances of the new lesson
EXPLORE Present a video/picture of different
types and uses of knives. And different
types of meat.
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (Leads to
Formative Assessment 3)
EXPLAIN
Discuss the composition and the basic
preparation of meat.
Differentiate the different preparation of
meat.
Show a video presentation of the
different kinds of meat.
G. Finding practical applications of
concepts and skills in daily living
ELABORATE Articulate the process on basic
preparation of meat.
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
EVALUATE Value the importance of using
proper equipment for meat preparation.
Quiz (5 items)
J. Add’l activities for application or
remediation
Assignment
Value Infusion Proper Personal Hygiene and Sanitation
Utilizing local raw products.
V. REMARKS
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lesson work?
No. of learners who have caught up
with the lesson

3. D. No. of learners who continue to
require remediation
E. Which of the teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor
can help me to solve?
G. What innovation or localized
materials did I use/ discover which I
wish to share with other teachers?
VI. REFLECTION
Prepared by: Noted:
FLORY FE Y. PEPITO LYDIE GWEN G. ONATE
Teacher I School Head
.