THE MOIST HEAT METHOD IN TLE - Copy.pptx

THIS DOCUMENT CONTAINS ABOUT MOIST HEAT METHOD IN GRADE 10

1. MOIST HEAT METHOD As discussed earlier in this lesson, chickens are categorized into classes. All classes of chicken and other poultry for that matter maybe cooked by moist heat cookery.

2. MOIST HEAT METHOD Common Filipino dishes are tinola , sinampalukang manok , manok na pinaupo and relyeno .

3. POINTs TO REMEMBER IN COOKRY Moist Heat Cookery may be applied to all classes and kinds of poultry but Dry Heat Cookery is reserved for tender birds.

4. GROUP ACTIVITY Give 3 dishes under each method.

5. FIND ME!!! Under your armchairs are strips of paper with a dish written in it. Your task is to look for it and paste it under the proper column where they belong.

6. APPLICATION How can you relate our lesson in everyday life? Cite examples on how we apply the lesson on our daily living.

7. generalization DRY HEAT METHOD MOIST HEAT METHOD Grilling Broiling Roasting Stir frying Deep frying Pan frying Steaming Boiling Simmering Braising Stewing

8. EVALUATION TEST 1: DIRECTIONS Write TRUE if the statement is true and write FALSE if the statement is faulty.

9. EVALUATION TEST 2: DIRECTIONS Write dry heat method if the term on the picture is categorized under dry heat method and write moist heat method if the term is a process of moist heat method

10. HOMEWORK Kindly surf the internet and watch videos on “STEPS ON FABRICATING A CHICKEN”

11. Thank you & god bless Cresilda Malas Student Intern