Subject: Cookery TLE 10
Grade Level: Grade 10
Objective:
1. Identify the different types of knives, kind of meat and different parts of meat.
2. Explain the different types of meat.
3. Evaluate the importance of meat cuts.
Learning within the curriculum:
1. Food Safety and Sanitation: Understanding how to properly handle and prepare
meat is crucial for preventing foodborne illnesses. This topic connects with the
objective by emphasizing the importance of using the correct knife for different meat
cuts to ensure safety and hygiene.
2. Cooking Techniques: Different cooking methods, such as grilling, roasting, and
braising, require specific cuts of meat. This relates to the objective by highlighting
how knowing the types of meat and their cuts can influence the cooking technique
used.
Learning across the curriculum:
1. Nutrition: Discussing the nutritional value of different types of meat and their cuts
fosters an understanding of balanced diets and healthy eating habits. This connects
with the objective by explaining the importance of selecting the right cuts of meat for
health benefits.
2. Biology: Exploring the anatomy of animals helps students understand the different
parts of meat and the biological basis for meat classification. This ties into the
objective by providing scientific context for the types of meat and their cuts.
Review Motivation:
Teaching Strategy: Cooperative Learning
Instructional Materials: Pictures of various knives and meats
Energizer 1: Knife Matching Game
Students will work in pairs to match pictures of different types of knives with their
names and uses.
Energizer 2: Jumble words
Students will guess the jumbled words together with the picture.
Activities
Activity 1: Identifying and differentiating type of knives by watching video
Teaching Strategy: Experiential Learning
Materials: video presentation
Significance: This activity helps students develop practical knife skills while
understanding the importance of using the right knife for specific cuts.
Instructions:
1. Demonstrate the proper way to hold and use each type of knife.
2. Assign each student a specific type of meat to practice cutting.
3. Have students showcase their cuts to the class and explain which knife they used
and why.
Assessment Questions:
1. What knife did you use for your meat cut and why?
2. Describe the safety practices you followed while using the knife.
3. How does the type of knife affect the quality of the meat cut?
Activity 2: Meat Classification Discussion
Teaching Strategy: Discussion-Based Learning
Materials: power point presentation
Significance: This activity promotes critical thinking about different types of meat
and their culinary uses.
Instructions:
1. Lead a class discussion on the different types of meat (beef, pork, lamb, carabeef,
chevon and veal ) and their characteristics.
2. Ask students to share their experiences with different meats and their preferred
cuts.
3. Summarize the discussion by highlighting the importance of understanding meat
types for cooking.
Rubrics:
- Participation in discussion: 10 pts.
- Quality of contributions: 10 pts.
- Ability to connect ideas: 5 pts.
Assessment Questions:
1. What are the main characteristics of chicken as a type of meat?
2. Why is it important to know the different types of meat?
3. How do different cooking methods affect the choice of meat cuts?
Analysis:
Activity 1 - Students will demonstrate their knife skills and understanding of the
importance of using the correct knife for specific meat cuts. Evaluating their
techniques will show their grasp of safety and effectiveness in food preparation.
Activity 2 - The discussion will reveal students' understanding of meat types and their
relevance to cooking, reinforcing the objective of evaluating meat cuts and their uses
in culinary practices.
Abstraction:
Understanding the different types of knives and meat cuts is essential for effective
food preparation. Recognizing the characteristics of various meats allows for better
culinary decisions. Students can apply these concepts to improve their cooking skills
and food safety practices.
Application:
Teaching Strategy: Project-Based Learning
1. Task: Research and present a report on a specific type of meat, including its cuts,
cooking methods, and nutritional value.
2. Task: Create a visual guide (poster or digital presentation) on the different types of
knives and their uses in preparing various meats.
Discussion: Encourage students to share their findings and discuss how their
knowledge can influence their cooking choices.
Assessment:
Teaching Strategy: Formative Assessment
Questions:
1. What is the significance of choosing the right knife for meat preparation?
2. How can the type of meat influence the cooking method used?
3. Why is it important to understand the different cuts of meat?
For Higher Order Thinking Skills:
Questions:
1. How would you determine the best cut of meat for a specific recipe?
2. In what ways does understanding meat cuts enhance culinary creativity?
3. How can knowledge of meat cuts and types impact food sustainability?
Answers:
1. Consider the recipe requirements, cooking method, and desired flavor profile to
select the best cut.
2. Knowing different cuts allows for experimentation with flavors and textures in
dishes.
3. Understanding meat types can guide choices toward more sustainable and ethical
sourcing practices.
Assignment:
1. Choose a type of meat and create a detailed chart that includes its cuts, cooking
methods, and nutritional information to be presented in the next class.
