LESSON C.1

Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Discuss the tools, equipment, ingredients and other supplies based on a meat dish

b. Identify the process of preparing a meat dish; and

c. Prepare the given meat dish with the different kinds of meat

Directions: Watch and observe the attached video clip. Then answer the questions below.

Discussion (Analysis)

1. How regular do you eat meat at home?

2. Can you enumerate the utensils used in preparing and cooking the dish?

3. What are the composition structure of a meat?

4. What types of meat do you know?

5. Do you know how to cook Adobo?

6. How are you going to prepare the dish?

7. What are the basic ingredients in making Adobo?

8. What kinds of meat can we use in making Adobo?

Generalization (Abstraction)

1. Based on our discussion, what are the tools and equipment needed in preparing meat dishes?

2. Identify the composition of meat.

3. Enumerate the types of meat.

4. What are your ways in preparing Adobo?

5. What are the different kinds of meat?

As your application, based on your experience (if there is), what are you going to do if you're going to cook Adobo made of Chicken or Pork? Discuss thoroughly starting from the preparation of tools, utensils and ingredients.

Exercises

Enhancement

Concepts Review

Composition of meat

• Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates.

• Meat muscle, which is what we eat, is made of fibres, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animal’s bone structure.

• Muscle contains 60% to 70% moisture, 10% to 20% protein

• 2% to 22% fat, and 1% ash, depending on type and species.

Different kinds of meat

• Pork is a meat from domesticated pigs, typically high in fat.

• Beef is a meat from cattle over one year old.

• Chevon is a meat from deer/goat.

• Lamb comes from the meats of a domesticated sheep.

• Carabeef is a meat from carabao.

• Veal is a flesh of a young calf, 4-5 months old.

Essential tools for meat preparation

• Bowl is a round dish or container typically used to prepare and serve food.

• Plate is a broad, concave, but mainly flat vessel on which food can be served.

• Knife is used for cutting meat, dicing vegetables, disjointing some cuts and slicing herbs.

• Casserole is a variety of a large, deep pan or bowl used for cooking a variety of dishes.

• Measuring cup is used primarily to measure volume of liquid or bulk solid cooking ingredients.

• Chopping board is commonly used in preparing food.

• Wooden ladle is used for stirring sauces and for mixing ingredients in cooking.

Downloadable Lesson Plan