SESSION PLAN (Prepare and Cook Meat (PCM) )

School BAYOMBON HIGH SCHOOL Grade Level GRADE 10
COOKERY
SESSION PLAN SECTOR: HOME ECONOMICS
Learning
Teacher MILACEL M. BELTRAN
Area QUALIFICATION TITLE: COOKERY NC II
Class Schedule: (Days /Hours)
Total No. of No. of Students
Teaching Dates: Quarter FOURTH QUARTER
Students per Class
A. SESSION DESCRIPTION
UNIT OF COMPETENCY: PREPARE AND COOK MEAT (PCM)
MODULE TITLE: PREPARING AND COOKING MEAT (PCM)
CONTENT STANDARDS: The learners demonstrates an understanding preparing and cooking meat dishes
PERFORMANCE STANDARDS The learners independently prepare and cook meat dishes
At the end of the lesson, 100% of the ___ students shall be able to achieve 80% of preparing and cooking cereals and starch dishes.
LO1. PERFORM MISE EN PLACE CODE: TLE_HECK9-12PCM-IVa-30
1.1 Prepare the tools, equipment, ingredients and other supplies based on the given recipe
- Principles in meat preparation
- Market forms of meat
- Different kinds of meat
a. Beef
b. Pork
c. Carabeef
d. Others
- Different types of meat cuts
LEARNING COMPETENCIES AND - Tools, utensils, and equipment for meat preparation
CONTENT: 1.2 Techniques in meat tenderizing
LO2. COOK MEAT CUTS CODE: TLE_HECK9-12PCM-IVb-g-31
2.1. Identify the market forms and cuts of meat
- Variety of meat dishes
2.2. Prepare meat cuts according to the given recipe
- Cooking specialty cuts
2.3. Prepare and use suitable marinades for a variety of meat cuts
- Types of marinades
2.4. Identify appropriate cooking methods for meat cuts
2.5. Apply the different techniques in meat preparation
- Methods of cooking meat
a. Dry-heat cooking
b. Moist-heat cooking
- Cooking frozen meat
2.6. Cook meat-cut dishes according to the given recipe
LO3. PRESENT MEAT DISHES CODE: TLE_HECK9-12PCM-IVh-32
3.1. Present meat dishes aesthetically, based on classical and cultural standards
- Methods of presenting meat dishes
3.2. Select suitable plate according to standard in serving meat dishes
- Plating
- Garnishing
3.3. Present meat dishes hygienically and sequentially within the required timeframe
- Portion control for cooked meat.
LO4. STORE MEAT CODE: TLE_HECK9-12PCM-IVi-33
4.1. Utilize quality trimmings and garnishes, and leftovers in storing meat
- Techniques in storing meat
a. Types of containers
b. Temperature
c. FIFO requirements
4.2. Store fresh and cryovac-packed meat according to health regulations
4.3. Use required containers and store meat in proper temperature to maintain quality and freshness
4.4. Store meat in accordance with FIFO operating procedures and meat storage requirements
LO5. EVALUATE THE FINISHED PRODUCT CODE: TLE_HECK9-12PCM-IVj-34
5.1. Rate the finished products using rubrics
- Evaluation of the finished product using rubrics
DURATION: Week 1 –Week 10 (40 hours)
B. LEARNING ACTIVITIES
LO 1: Perform mise en place

Learning Content Methods Presentation Practice Feedback Resources Time
Test paper
Overview Answer sheet
Trainer will discuss the Ball pen
Trainees will answer Compare answers with the
Overview and distribute the 15 minutes
Pre-Test answer key
test paper afterwards. Learner’s Material in
Pre-Test Cookery
Pages 329 -331
1. Principles in meat preparation Trainer will discuss Information Learner’s Material in
Modular/Self-paced Sheet 1.1.1-1 on Principles in Cookery 30 minutes
Self-Check 1.1.1-1 answer key 1.1.1-1
meat preparation Pages 336 -337
Trainer will discuss Information
Lecture Sheet 1.1.1-1 on Principles in
meat preparation
2. Market forms of meat Trainees will be asked to read
Modular/Self-paced Information Sheet 1.1.1-2 on
Learner’s Material in
Market forms of meat Trainees will answer Compare answers with the
Cookery 45 minutes
Trainer will discuss Information Self-Check 1.1.1-2 answer key 1.1.1-2
Page 341
Lecture Sheet 1.1-2 on Market forms of
meat
3. Different kinds of meat Trainees will be asked to read
a. Beef Information Sheet 1.1.1-3 on
Modular/Self-paced
b. Pork Different kinds of meat: Beef,
c. Carabeef Pork, Carabeef and others
Cookery 45 minutes
d. Others Trainer will discuss Information
Page 337 - 339
Sheet 1.1-3 on Different kinds Trainees will answer Compare answers with the
Lecture
of meat: Beef, Pork, Carabeef Self-Check 1.1.1-3 answer key 1.1.1-3
and others
Trainees will view the Laptop, projector,
PowerPoint PowerPoint presentation on projector
10 minutes
Presentation Different kinds of meat: Beef, screen/white screen,
Pork, Carabeef and others photos
4. Different types of meat cuts Trainees will be asked to read Learner’s Material in
Modular/Self-paced Information Sheet 1.1.1-4 on Cookery 5 minutes
Different types of meat cuts Pages 342 - 343
Laptop, projector,
Trainees will view the Self-Check 1.1.1-4 answer key 1.1.1-4
PowerPoint projector
PowerPoint presentation on 10 minutes
Presentation screen/white screen,
Different types of meat cuts
photos
5. Tools, utensils, and equipment Trainees will be asked to read
for meat preparation Information Sheet 1.1.1-5 on
Modular/Self-paced Cookery 30 minutes
Tools, utensils, and equipment
Page 333
for meat preparation
Laptop, projector,
Trainees will view the Self-Check 1.1.1-5 answer key 1.1.1-5
projector
PowerPoint PowerPoint presentation on
screen/white screen, 10 minutes
Presentation Tools, utensils, and equipment
photos or actual tools
for meat preparation
and materials
6. Techniques in meat tenderizing Trainees will be asked to read Trainees will answer Compare answers with the Learner’s Material in
Modular/Self-paced 5 minutes
Information Sheet 1.1.1-6 on Self-Check 1.1.1-6 answer key 1.1.1-6 Cookery
Techniques in meat tenderizing
Lecture Sheet 1.1.1-6 on Techniques in 30 minutes
meat tenderizing
Trainees will view video on Laptop, projector and
Video Presentation presentation on Techniques in projector 5 minutes
meat tenderizing screen/white screen
LO 2: Cook meat cuts
7. Variety of meat dishes Trainees will be asked to read
Modular/Self-paced Information Sheet 1.2.1-7 on 25 minutes
Variety of meat dishes Trainees will answer Compare answers with the
Cookery
Trainer will discuss Information Self-Check 1.2.1-7 answer key 1.2.1-7
Page 340 -341
Lecture Sheet 1.2.1-7 on Variety of 1 hour
meat dishes
8. Methods of cooking meat Trainees will be asked to read
a. Dry-heat cooking Information Sheet 1.2.1-8 on
b. Moist-heat cooking Modular/Self-paced Methods of cooking meat 45 minutes
a. Dry-heat cooking
Cookery
Page 347 - 352
Sheet 1.2.1-8 on Methods of
Lecture cooking meat 4 hours
a. Dry-heat cooking
Trainees will view video on
presentation on Methods of Laptop, projector,
Video Presentation cooking meat projector 30 minutes
a. Dry-heat cooking screen/white screen
Observation with Oral Trainees will perform the Job Trainees will perform: Evaluate Performance using Learner’s Material in
Questioning Sheet 1.2.1-8 on Preparing and Job Sheet 1.2.1-8a - Performance Criteria Cookery
Cooking Meat: Roasted Meat Checklist 1.2.1-8a, 1.2.1-8b, Pages 354 – 364
Job Sheet 1.2.1-8a - Roasted Job Sheet 1.2.1-8b - 1.2.1-8c and 1.2.1-8d *Please refer to
Meat Braised Short Ribs Evaluate Finished Products Learner’s Material in
12 hours
Job Sheet 1.2.1-8b - Braised Job Sheet 1.2.1-8c - using Score Sheet Cookery
Short Ribs Broiling/Grilling Pages 354 – 364) Pages 354 – 364 for
Job Sheet 1.2.1-8c - Meats the tools, materials,
Broiling/Grilling Meats Job Sheet 1.2.1-8d – equipments and
Job Sheet 1.2.1-8d – Morcon Morcon ingredients needed
9. Cooking specialty cuts Trainees will be asked to read
Cooking specialty cuts CBLM for Cookery NC
Trainer will discuss Information II
Lecture Sheet 1.2.1-9 on Cooking 1 hour
specialty cuts
Trainees will view video on Laptop, projector,
Video Presentation presentation on Cooking projector 10 minutes
specialty cuts screen/white screen
10. Cooking frozen meat Trainees will be asked to read
Cooking frozen meat CBLM for Cookery NC
Trainer will discuss Information II
Lecture Sheet 1.2.1-10 on Cooking 1 hour
frozen meat
Video Presentation presentation on Cooking frozen projector 10 minutes
meat screen/white screen
11. Types of marinades Trainees will be asked to read
Types of marinades
Cookery
Trainees will answer Compare answers with the Pages 344 – 345 1 hour & 35
Lecture Sheet 1.2.1-11 on Types of
Self-Check 1.2.1-11 answer key 1.2.1-11 minutes
marinades
Video Presentation presentation on Types of projector 10 minutes
marinades screen/white screen
LO 3: Present meat dishes
12. Methods of presenting meat Trainees will be asked to read
dishes Information Sheet 1.3.1-12 on
Methods of presenting meat Learner’s Material in
dishes Cookery
Trainer will discuss Information Pages 365 – 366
Lecture Sheet 1.3.1-12 on Methods of 20 minutes
presenting meat dishes
13. Plating Trainees will be asked to read
Modular/Self-paced Information Sheet 1.3.1-13 on Trainees will answer Compare answers with the 5 minutes
Cookery
Plating Self-Check 1.3.1-13 answer key 1.3.1-13
Pages 373 – 374
Lecture Trainer will discuss Information 25 minutes
Sheet 1.3.1-13 on Plating
Laptop, projector,
Video Presentation projector 5 minutes
presentation on Plating
screen/white screen
Trainees will perform the Task Perform Task Sheet Evaluate Performance using Refer to the tools,
Sheet 1.3.1-13 on Plating 1.3.1-13 on Plating Performance Criteria materials, ingredients
Demonstration 1 hour
Checklist 1.3.1-13 and dishes to the
chosen recipe
14. Garnishing Trainees will be asked to read
Modular/Self-paced Information Sheet 1.3.1-14 on Learner’s Material in 5 minutes
Garnishing Cookery
Trainer will discuss Information Trainees will answer Compare answers with the Pages 367 – 373
Lecture 25 minutes
Sheet 1.3.1-14 on Garnishing Self-Check 1.3.1-14 answer key 1.3.1-14
Laptop, projector,
Video Presentation projector 5 minutes
presentation on Garnishing
screen/white screen
Trainer will demonstrate how Traineess will Evaluate Performance using Refer to the tools,
to garnish perform Task Sheet Performance Criteria materials, ingredients
Demonstration 1 hour
1.3.1-14 on Checklist 1.3.1-14 and dishes to the
Garnishing chosen recipe
15. Portion control for cooked meat Trainees will be asked to read
Information Sheet 1.3.1-15 on
Portion control for cooked Learner’s Material in
Traineess will answer Compare answers with the
meat Cookery
Trainer will discuss Information Pages 370
Lecture Sheet 1.3.1-15 on Portion 20 minutes
control for cooked meat
LO 4: Store Meat
16. Techniques in storing meat Trainees will be asked to read
1.1 Types of containers Information Sheet 1.4.1-16 on
Modular/Self-paced 1 hour
1.2 Temperature Portion control for cooked Learner’s Material in
1.3 FIFO requirements meat Cookery
Trainer will discuss Information Pages 378 -380
Lecture Sheet 1.4.1-16 on Portion 3 hours
control for cooked meat
LO 5: Evaluate the finished product
17. Evaluation of the finished Trainees will perform Job Sheet Trainees will perform: Evaluate Performance using Tools & Equipment:
Observation with oral
product using rubrics 1.5.1-17 on Preparing Pork Job Sheet 1.5.1-17 on Performance Criteria Knife 3 hours
questioning/interview
Tocino Preparing Pork Checklist chopping board
Tocino Evaluate Product using mortar and pestle
Score Sheet: strainer
2.2.7a, 2.2.7b & 2.2.7c measuring cup
measuring spoon
wooden spoon
mixing bowl
Ingredients:
Pork, slice thinly
Salt
curing salt
phosphate
water
sugar
Garlic
Anisado wine or Rhum
Meat enhancer
(optional)
Pineapple juice
Oyster sauce
Worcestershire sauce
Test paper
Post-Test Answer sheet
Trainees will answer
Ball pen
Trainer will distribute the test Post-Test & Compare answers with the
1 hour
paper Summative answer key
Summative Assessment Learner’s Material in
Assessment
Cookery
Pages 382 - 391
C. ASSESSMENT PLAN
Written Test: Written Test on the knowledge contents on Principles in meat preparation, Market forms of meat, Different kinds of meat, Different types of meat cuts, Tools, utensils, and
equipment for meat preparation, Techniques in meat tenderizing, Variety of meat dishes, Methods of cooking meat, Cooking specialty cuts, Cooking frozen meat, Types of marinades,
Methods of presenting meat dishes, Plating, Garnishing, Portion control for cooked meat, and Techniques in storing meat.
Performance Test: Preparing and cooking meat
Interview: To follow-up demonstration and the dimensions of competency
D. TEACHER’S SELF – REFLECTION ON THE SESSION

SESSION PLAN (Prepare and Cook Meat (PCM) )

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School BAYOMBON HIGH SCHOOL Grade Level GRADE 10

LO 1: Perform mise en place

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