SELF – LEARNING

MODULE
FOR

GRADE 12 K
COOKERY
SUBJECT: COOKERY
TOPIC: Unit VI: MEAT - Lesson 1: Kinds and market forms of meat
MELCs: a. Identify the market forms and cuts of meat
b. Prepare meat cuts according to the given recipe
c. Prepare and use suitable marinades for a variety of meat cuts

I. INTRODUCTION

Communicate Learning Objectives

a. Identify the market forms and cuts of meat
b. Prepare meat cuts according to the given recipe
c. Prepare and use suitable marinades for a variety of meat cuts

The edible flesh of different animals is known as meat, and it is available in various forms and cuts
in the market. Knowing the different cuts of meat to buy for a particular dish is important for all
cooks to know. This is especially helpful when purchasing meat to cook for people with special
dietary requirements. Moreover, this knowledge is valuable in preparing meat dishes for people
who observe certain religious and/or cultural practices.
II. MOTIVATION

BOOK ACTIVITY (P. 223)

ACTIVITY 1 – LOOK BACK
Description: In the chart below, write the different kinds of meat bought in your household and the form
that each comes in.
EXAMPLE:
MEAT MARKET FORM
Bacon Cured / Processed

MEAT MARKET FORM

1.
2.
3.
4.
5.

III. INSTRUCTION

Please read and understand the context of your book on pages 223-234.

INFORMATION SHEET 1

PERFECT MARINADES FOR EVERY TYPE OF MEAT

Got meat? If so, you definitely want to use a marinade to cook the perfect dish.
Marinades have been used since ancient Roman cooks discovered they made meat juicy and
delicious, and if marinades were good enough for Caesar, they're good enough for plebeians like
us. Plus, once you see how easy the recipes are and how fabulous the food tastes, you'll want to
use marinades all the time.
1. BEEF - For the perfect beef marinade, the recipe below has a bit
of zest from spicy mustard, highlights the meat's natural beefiness by
combining fermented condiments like soy sauce and Worcestershire
sauce, and pairs perfectly with pungent, earthy garlic. A soupcon of
lemon juice cuts through the fat and brightens up all the taste of the
meat on your palate so you get a fantastic blend of textures, tastes,
and aromas. This marinade recipe, can easily be modified by
switching out some ingredients to make the recipe fit a specific
cuisine or cut of beef.

Best Ever Beef Marinade

Ingredients:
1 c vegetable oil Procedure:
¾ c soy sauce
Whisk vegetable oil, soy sauce, lemon juice,
½ c lemon juice
¼ c Worcestershire sauce Worcestershire sauce, Dijon mustard, and garlic.
¼ c Dijon mustard Season with salt and pepper.
1 clove garlic, minced
salt and ground black pepper to taste

2. PORK - Experienced cooks know pork pairs naturally with apples,

mustard, and thyme. When cooking pork, it's important to
remember that it's a lean white meat that can easily dry out and
become as unappealing as sawdust. A marinade that perks up the
flavor while keeping the meat juicy is essential. This marinade is
sure to become a favorite because you can use it on any cut of
pork, you can easily adjust the seasoning to fit the cuisine or
season, and it works well with chicken, too. Add a pinch of allspice
and ground cinnamon to the marinade for fall and winter holiday
menus.

Apple Cider Marinade

Ingredients Procedure:
2 c apple cider
Zest and juice of 1 lemon In a large zipper-lock bag or shallow casserole
2 tbsp Dijon mustard dish, combine the cider, lemon zest and juice,
3-4 sprigs thyme, leaves picked and chopped mustard, thyme, EVOO, salt and pepper. Add
3-4 tbsp EVOO (Extra Virgin Olive Oil)
the meat to the marinade and refrigerate at
Salt and pepper
least 2 hours and up to overnight. Prepare the
2 lbs your favorite cut of pork meat
meat to your liking.

3. LAMB - Few cuisines have a repertoire of succulent, appealing

lamb dishes like the French and Middle Eastern cuisines. Borrowing
a bit from both cultures can be a fun way to make a fusion lamb
marinade, but for style, versatility, and taste, nothing is as fantastic
as lamb prepared a la Francaise. And for that, we rely on the
woman who made French cuisine famous: Julia Child.

Classic Mustard Marinade

Ingredients
2 cloves garlic 1 tsp fresh thyme leaves
2 tbsp Dijon mustard 2 tbsp lemon juice
1 tbsp low-sodium soy sauce 1/4 c olive oil
4. VENISON - We don't like the 'gamey' taste of some meats, and
this marinade did the trick! It is best to have the meat marinate
overnight so it really takes in the flavors.

Marinated Venison

Ingredients
¼ c Worcestershire sauce
2 tbsp soy sauce Procedure:
½ lime, juiced
Whisk Worcestershire sauce, soy sauce, lime juice,
1 tbsp dried minced onion
onion, red pepper flakes, dry mustard, salt, thyme,
1 tsp red pepper flakes
black pepper, garlic, and hot pepper sauce together
1 tsp dry mustard
in a bowl; pour into a resealable plastic bag. Add
½ tsp Kosher salt
venison steaks, coat with the marinade, squeeze to
¼ tsp thyme
remove excess air, and seal the bag. Marinate in the
¼ tsp ground black pepper
refrigerator at least 1 hour.
¼ tsp dried, minced garlic
3 dashes hot pepper sauce or to taste

https://www.mashed.com/24805/perfect-marinades-every-type-meat/
https://www.allrecipes.com/recipe/231419/emilys-marinated-venison-steaks/

ACTIVITY 2 – I UNDERSTAND!
Description: Read, analyze and answer the questions below. This activity will test your understanding.

1. How important is identifying meat cuts? (5pts)

2. Why do we need to know the market forms of meat? (5pts)

3. What is the effect of marinating meat? (5pts)

IV. PRACTICE

ACTIVITY 3 – NAME ME!

Description: In the chart below, give the name of the meat cuts given and identify its best dish.

MEAT CUTS NAME (2pts) BEST DISH (3pts)

Hint: The first letter is also the
first letter of the latest storm.
__________________
1. BEEF
Hint: The last letter is the first
letter of the Principal’s name.
__________________
2. PORK
Hint: This part is equivalent to
our Thigh.
__________________
3. LAMB
Hint: Its name sounds like one
of the popular exercise
position.
__________________
4. VENISON
V. ENRICHMENT

REVISED BOOK ACTIVITY (P. 233)

ACTIVITY 4 – WRITE WHAT YOU KNOW
Description: In the chart below, list down sample products under different market forms of meat.

FRESH (2pts) CURED (2pts) PROCESSED (2pts)

Pork bones Bacon Hotdog

IV. EVALUATION

ACTIVITY 5 – THE MARINADE RECIPE

Description: From the activity 4, choose 1 FRESH product and make a marinade recipe. Prepare that
recipe the next week.

MARINADE RECIPE

NAME OF MARINADE:

INGREDIENTS:

PROCEDURE:
SUBJECT: COOKERY
TOPIC: Unit VI: MEAT - Lesson 2: Principles in Selecting, Handling, and Storing Meat
MELCs: a. Utilize quality trimmings and leftovers in storing meat
b. Use required containers and store meat in proper temperature to maintain quality and
freshness
c. Store meat in accordance with FIFO operating procedures and meat storage requirements

I. INTRODUCTION

Communicate Learning Objectives

a. Utilize quality trimmings and leftovers in storing meat
b. Use required containers and store meat in proper temperature to maintain quality and
freshness
c. Store meat in accordance with FIFO operating procedures and meat storage requirements

Various types of bacteria and other microorganisms can grow on raw meat and animal products. For this
reason, it is important that meat is selected, handled, and stored properly to ensure that it will be safe for
consumption.

Quality ingredients make quality dishes. This is why it is of great importance to select and purchase only the
best and freshest ingredients. Once bought, these should be prepared and stored properly in order to preserve
their quality until the time that they are ready to be cooked and eaten.
II. MOTIVATION

BOOK ACTIVITY (P. 235)

ACTIVITY 1 – LOOK BACK
Description: On the space provided, describe how meat is selected, handled, and stored in your house.

_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
_________________________________________________________________________________________
____________________________________________________________________________________

III. INSTRUCTION

Please read and understand the context of your book on pages 235-239.

INFORMATION SHEET 2

STORE RAW FOOD SEPARATELY FROM COOKED FOOD

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can
contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not
cooked thoroughly again.

Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods
below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked
food.

Choose strong, non-toxic food storage containers

Make sure your food storage containers are clean and in good condition, and only use them for
storing food. Cover them with tight-fitting lids, foil or plastic film to minimize potential contamination.
Transfer the contents of opened cans into suitable containers.
ACTIVITY 2 – I UNDERSTAND!
Description: Read, analyze and answer the questions below. This activity will test your understanding.

1. How do we properly store meat? (5pts)

2. Why do we need to use required containers in storing meat? (5pts)

3. What is the effect of storing meat when not to be used right away? (5pts)

IV. PRACTICE

ACTIVITY 3 – LOVE YOUR LEFTOVERS!

Description: From the given left over ingredients, what meat dish can you make? Write its recipe.

LEFT OVER INGREDIENTS RECIPE

Green peas
Carrots
Potatoes
Bell pepper
Bay leaves
Meat bones trimmings

V. ENRICHMENT

ACTIVITY 4 – FIFO OR LIFO? FIRST IN FIRST OUT/LAST IN FIRST OUT)

Description: Make you own order sequence of meat that you bought using the FIFO or LIFO operating
procedure.

EXAMPLE
ITEM CLASSIFICATION OF ITEM BOUGHT DATE PURCHASE ORDER
Green Bell Pepper Fresh November 2, 2020 2nd
Red Bell Pepper Ripe November 3, 2020 1st
Yellow Bell
Pepper Fermented November 4, 2020 3rd

ITEM/MEAT
MARKET FORMS DATE PURCHASE ORDER
CUTS

IV. EVALUATION
BOOK ACTIVITY (P. 238)
ACTIVITY 5 – STORING MEAT
Directions: Demonstrate how to properly store meat. Your task will be evaluated using the rubric. Record the
whole activity. Submit your output thru PM.

GRADING RUBRIC FOR STORING MEAT

LEVEL ACHIEVED PERFORMANCE LEVEL

4. Demonstrated skill in storing meat in the refrigerator/freezer satisfactorily

with initiative and mastery.

3. Demonstrated the skill with minimal assistance and wrong points.

2. Demonstrated the skill but required some assistance like note peeking.

1. Demonstrated some of the skills but required considerable assistance.

SUBJECT: COOKERY
TOPIC: Unit VI: MEAT - Lesson 3: Cooking Meat Dishes
MELCs: a. Identify appropriate cooking methods for meat cuts
b. Apply the different techniques in meat preparation
c. Cook meat-cut dishes according to the given recipe
d. Select suitable plate according to standard in serving meat dishes
e. Present meat dishes aesthetically, hygienically and sequentially based on classical
and cultural standards and within the required timeframe
f. Evaluate the finished product

I. INTRODUCTION

Communicate Learning Objectives

a. Identify appropriate cooking methods for meat cuts
b. Apply the different techniques in meat preparation
c. Cook meat-cut dishes according to the given recipe
d. Select suitable plate according to standard in serving meat dishes
e. Present meat dishes aesthetically, hygienically and sequentially based on classical
and cultural standards and within the required timeframe
f. Evaluate the finished product

The meat of different kinds of animals is prepared and cooked in different ways. People from
different countries cook meat in their own unique ways, leading to the creation of a wide meat
dishes that are now enjoyed worldwide.

Meat is cooked to make it palatable and easy to digest. Before it is cooked, it passes through a
preparation process. Preparation and cooking of the meat should be done with precision to come
up with a dish that is a joy to eat.

II. MOTIVATION

REVISED BOOK ACTIVITY (P. 240)

ACTIVITY 1 – LOOK BACK
Description: In the chart below, write down the different meat dishes that you have eaten. Identify the
kind of meat used in the dish and the cooking method used.

EXAMPLE:
NAME OF DISH KIND OF MEAT METHOD OF COOKING
Steak Beef Sirloin Braised

NAME OF DISH KIND OF MEAT METHOD OF COOKING

III. INSTRUCTION

Please read and understand the context of your book on pages 241-253.

ACTIVITY 2 – I UNDERSTAND!
Description: Read, analyze and answer the questions below. This activity will test your understanding.

1. How is preparing and cooking meat with precision affect the end result of the cooked dish? (5pts)
2. Why do we cook meat? (5pts)

3. Why is the principles of plating and presenting meat important? (5pts)

4. How is stewing different from braising? (5pts)

5. Why do we need to strictly follow the cooking time and temperature in cooking meat? (5pts)

IV. PRACTICE

BOOK ACTIVITY (P. 254)

ACTIVITY 3 – HOME COOKED DISHES
Description: In the chart below, write down the different meat dishes that you usually cook at home.
Write down the recipe of the dishes and how the dish was cooked.

NAME OF DISH RECIPE PREPARATION

ACTIVITY 4 – THE COOK AT HOME

Description: Interview the person who usually does the cooking at home. Ask him/her if he/she has ever
cooked any specialty cuts of meat. If so, allow him/her to explain the process. If not, what specialty would
he/she like to cook?

MEAT CUT:

NAME OF DISH:
INGREDIENTS:

PROCEDURE:

V. ENRICHMENT

REVISED BOOK ACTIVITY (P. 254)

ACTIVITY 5 – MY ORIGINAL RECIPE
Description: Based on the learnings you have gained on this topic, make your own recipe for meat dish.
Specify the cooking method to be used.

NAME OF DISH:

COOKING METHOD:
INGREDIENTS:

PROCEDURE:

ACTIVITY 6 – THE MEAT CUTS

Description: Based in the Activity 5, cut the meat in accordance to the recipe that you have created. In
the table, check the kind of meat used and write the type of meat cut you have prepared. Take a photo of
you with the meat cuts.

KINDS OF MEAT Pork Beef Lamb/Mutton Venison

NAME OF MEAT CUTS

ACTIVITY 7 – THE MARINADE

Description: Perform the marinating of meat cuts you have prepared in the activity 6. Write the
preparation/process done for the task.

THE MARINATING PROCESS

REVISED BOOK ACTIVITY (P. 254)

ACTIVITY 8 – THE PLATING
Directions: Based on the recipe you have created, plan and prepare your plating ahead. Identify the
serving ware and specify the sauces, garnishes, and/or accompaniments to be used in the plating. Draw
the portion control using the clock style.

SAUCES/GARNISHES/
SERVING WARES PORTION CONTROL
ACCOMPANIMENTS

IV. EVALUATION
REVISED BOOK ACTIVITY (P. 254)
ACTIVITY 9 – MEAT DISH
Description: Cook the recipe you have created in the activities above. Present your dish taking the
plating, garnishing, and portion control into consideration. Your task will be evaluated using the rubric.
Record the whole activity. Submit your output thru PM.

Name of dish:
Date:
Time started: Time finished:
Mise en Place: 25pts
 All ingredients measured correctly
 All necessary tools and equipment gathered and ready.
Safety and Sanitation: 25pts
 All equipment and surfaces cleaned and sanitized, hands washed, hair secured, proper
PPE.
Cooking Process: 25pts
 Followed standard operating procedure in performing the task.
Final Product: 25pts
 Final appearance of product demonstrates correct preparation