Quarter 4

LESSON 1 - PREPARE AND COOK MEAT (PCM)

LO 1. Perform mise’en TLE_HECKPCM
 Principles in meat The learner demonstrates The learner independently place 9-IVa-30
preparation understanding in prepares and cooks meat  Prepare the needed tools,
 Market forms of meat preparing and cooking dishes. equipment, ingredients,
 Different kinds of meat meat dishes. and other supplies based
-Beef on the given recipe
-Pork
-Carabeef
-Others
 Different types of meat
cuts
 Tools, utensils and
equipment for meat
preparation
 Techniques in meat
tenderizing

 Variety of meat dishes LO 2. Cook meat cuts TLE_HECKPCM

 Methods of Cooking Meat  Identify the market forms 9-IVbg-31
-Dry Heat Cooking and cuts of meat
-Moist Heat cooking  Prepare meat cuts
 Cooking specialty cuts according to the given
recipe
 Cooking frozen meat  Prepare and use suitable
marinades for a variety
 Types of marinades of meat cuts
 Identify appropriate
cooking methods for meat
cuts
 Apply the different
techniques in meat
preparation
 Cook meat cuts dishes
 according to the given
recipe

. LO3. Present meat dishes

 Present meat dishes TLE_HECKPCM
 Methods of presenting aesthetically based on 9-IVh-32
meat dishes classical and cultural
 Plating standards
 Garnishing  Select suitable plate
according to standard in
 Portion control for serving meat dishes
cooked meat  Present meat dishes
hygienically and
sequentially within the
required time frame

 Techniques in storing LO4. Store meat TLE_HECKPCM

meat 9-IVi-33
- Types of containers  Utilize quality trimmings
- Temperature and leftovers in storing
- First In First Out meat
requirements
 Store fresh and cryovac-
packed meat according to
health regulations

 Utilize required containers

and store meat in proper
temperature to maintain
its quality and freshness

 Store meat in accordance

with FIFO operating
procedures and storage
 meat requirements

TLE_HECKPCM
LO5. Evaluate the 9-IVj-34
finished product

 Evaluation of the  Rate the finished

finished product products using rubrics
using rubrics