Republic of the Philippines

Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

TLE/TVL DEPARTMENT
S.Y: 2022-2023
Teacher: Ms. Gabrielle Shanne P. Teaching Date April 11, 2024
Daluz and Time: 9:50-10:40 GMEMILINA
10:40-11:30
EUCALYPTUS
Learning Area: TLE-COOKERY Grade Level: GRADE-10

FOURTH QUARTER
I. OBJECTIVES At the end of the lesson, the students are expected to:
1. enumerate basic preparation methods of meat
2. specify the different kinds of meat and its source
3. elicit the importance of basic preparation and
different kinds of meat
II. CONTENT
a. Topic Learning outcome 1: Preparing and Cook Meat
Introduction of Meat
b. Reference K-12 Technical-Vocational-Livelihood Home Economics
Cookery Grade 10 Manual, Lesson Outcome 2 p. 270 & 271
c. MELC’s Prepare and Cook Meat Cuts
Content Standard The learners exhibit comprehension in their knowledge,
abilities, and attitudes as well as in their learning about
meats.
Performance The learners independently demonstrate their knowledge,
Standard abilities, and attitudes while determining meats.
Learning This lesson covers the skills, knowledge and attitudes
Competencies required in learning the determining meat.
d. Values Integration Understanding, Identifying, Discipline, and Cooperation.
e. Materials Laptop, PowerPoint presentation, HDMI, Instructional
materials.
f. Subject Health, English, Mathematics, and Art.
Integration
g. Pedagogical Collaborative Approach
Approaches Discussion and Demonstration
h. Strategies
 Visualization

Barangay Bulihan, Silang, Cavite

(046) 890-0133
[email protected]
 Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
 Cooperative Learning
III. STRATEGIES
a. Activity Activity 1.
1. Preparatory Activity
1.1 Prayer
1.2 Greetings
1.3 Classroom Management
1.4 Checking of Attendance
1.5 Review of the past lesson
1. What is the composition of meat?
2. What is the structure of meat?

Activity 1.
INSTRUCTIONS: “CHARADES!”

• The learners will engage in a game known as charades.

• The learners will be divided into 2 groups and will act based
on the paper they have chosen.
• The shortest time who finish the game is the winner.
b. Analysis ACTIVITY 2. DISCUSSION
The teacher will discuss about the basic preparation methods
of meat.
Vocabulary
Chevon – meet from deer or goat.
Skinning – meat you dealt with has been already skinned by
the supplies.
Basic Preparation Methods of Meat
Guide Questions:
1. What are the basic preparation methods of meat?
2. What are the different kinds of meat and its source?
3. Why do you have to know the basic preparation
methods and different kinds of meat?
4. How will you utilize the basic preparation and various
kinds of meat?
c. Abstraction Activity 4. Generalization

Barangay Bulihan, Silang, Cavite

(046) 890-0133
[email protected]
 Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
The teacher will assess the students understanding by
answering the following questions.
1. In what way do we usually used the basic preparation
method of meat?
2. Understanding the types of meat and where it comes
from. Do you think knowing this will make grocery
shopping easier for you?
d. Application Activity 5. “CREATIVE WRITING!”

 This is an individual activity.

 Their goal is to construct a creative writing about
today’s discussion.
 The materials they need are a pen and paper.
 Learners will be given 7 minutes to finish their task.
 Each learner will be graded based on the following
criteria.
KEY TRAITS PROFICIENT EMERGING BEGINNING
(5) (3) (1)
Writing demonstrates The writing Doesn’t show
CREATIVE AND a strong sense of demonstrates some originality and relying
ORIGINALITY creativity and originality in the work heavily on familiar
originality. but uses familiar themes or ideas.
themes.
The writing
STRUCTURE AND demonstrates a clear
ORGANIZATION understanding of The creative writing The writing lacks that
structure and demonstrates a basic resulting in a
organization, using understanding. disjointed narrative.
effective techniques to
develop ideas.
The creative writing The writing lacks
LANGUAGE AND The story shoes a shoes basic descriptive
STYLE strong command of understanding of language and
language and style. language and style.
creativity.
The writing makes a The writer’s work makes The writer’s work
OVERALL strong impression, a minimal impression leaves little
IMPRESSION ON leaving the reader leaving the reader with impression, leaving
engaged and mixed feelings. the reader unengaged.
READER impressed.
IV. EVALUATION Activity 6. Evaluation

MATCHING TYPE Direction: Match the following definition.

Write the letter of your answer on the blank provided before
each number.

_____1. Skinned by the supplier. A. Chevon

_____2. Cut into cubes for various types. B. Slicing
_____3. Cut across the grain. C. Skinning

Barangay Bulihan, Silang, Cavite

(046) 890-0133
[email protected]
 Republic of the Philippines
Department of Education
REGION IV-A
DIVISION OF CAVITE PROVINCE
BULIHAN INTEGRATED NATIONAL HIGH SCHOOL
_____4. Meat from deer or goat. D. Dicing
_____5. Meat from cattle over one year old. E. Beef
KEY TO CORRECTION

1. C
2. D
3. B
4. A
5. E
V. AGREEMENT/ ASSIGNMENT
ASSIGNMENT
Search and study the following questions.
1. Review the cook meat cuts.
Refer to the book of K-12 Technical-Vocational-Livelihood
Home Economics Cookery Grade 10 Manual, Lesson Outcome
1 p. 276 or look for other references.
VI. REFLECTION

REMARKS / NOTE:

Prepared by: Checked by:

GABRIELLE SHANNE P. DALUZ MRS. LOIDA F. PEREZ

Practice Teacher Cooperating Teacher

Barangay Bulihan, Silang, Cavite

(046) 890-0133
[email protected]