Department of Education

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Subject Technology and Livelihood Grade Level: 10

Education (TLE) – Cookery 10
Date: Duration: 1 hr
Content Standard: Code: TLE_HECK10PCM-IVi-33
Quarter 4 - PREPARE AND COOK MEAT (PCM)
Learning Competencies: LO 4. Store Meat
CONTENT Methods of Preserving Meat
Resources: CG, TG, LM in TLE – Cookery 10
LEARNING OBJECTIVES
Knowledge: Identify the different methods of preserving meat.
Skills: Provide the correct ingredients and procedures in Tocino making
Attitude: Value the significance of cleanliness and neatness in your workplace.
Value Focus: Patience, diligence, kindness, teamwork
PROCEDURES (COLLABORATIVE LEARNING)
Preparatory Activities 1. Prayer
2. Greetings
3. Checking of Attendance
4. Review of the past lesson
5. State the objectives of the lesson to the class
Activity 1 Name the pictures. Instruct the learners to get a piece of paper and pen.
Using the projector, pictures will be shown. In each picture there are scrambled
letters. They need to arrange the scrambled letters to get the names of each
picture.
Presentation 1. Present the different methods of meat preservation.
2. Discuss how these methods are done.
3. Discuss the hygiene practices in storing meat products.
Activity 2. 1. A video on Food Hygiene will be shown to the students.
2. Let them discuss what they have viewed from the video and its
implication to meat preservation.
Generalization Ask the students the following questions:
1. What are the different methods of preserving meat?
2. How do these methods prolong the keeping quality of meat?
3. What are the practices that must be consider in handling and storing meat
products?
Application The class will be divided into two groups. Arrange the correct procedure in
Tocino making.
Evaluation Direction: Identify what Meat preservation Method is being asked in the
following:
1. This method involves the reduction of the original 70% of water content of
the meat to about 15%.
2. In this method, salt, sugar, potassium or sodium nitrate, and other curing
elements such as ascorbic acid, phosphate blend, and spices are used to
prolong the keeping quality of meat.
3. Meat preserved is packed in sealed cans or jars which are subjected to a
temperature of 100ºC and above 5-7 kilo pressured for a specific period of
time.
4. Meat is preserved at a temperature of 10ºC and below to deactivate enzymes
and bacteria.
5. Salt is added to the meat as it removes the water from the tissue of the meat
and the cells of spoilage organisms that may be present in the meat.
ML – 25/26 Answer Key.
 ID - Proceed 1. Drying
2. Curing
TOOLS AND EQUIPMENT INGRIDIENTS
3. Canning
QUANTITY DESCRIPTION
4. Freezing
knife chopping board 1k Pork , slice thinly
mortar and pestle
5. Salting
1 tbsp. salt
strainer ½ tsp. curing salt
measuringAssignment
cup 1 tbsp. phosphate Bring the following
measuring spoon ¼ cup water ingredients in the
wooden spoon Second mixture given Tocino recipe.
mixing bowl 1 cup sugar
2 tbsp. Garlic PORK TOCINO
2 tbsp. Anisado wine or Rhum Standard recipe
tsp Meat enhancer (optional) developed by Calamba
¼ cup Pineapple juice Manpower
tsp. Oyster sauce
1 tsp Worcestershire sauce

Remarks:

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Prepared by:

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Teacher

Noted:

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School Principal