Learning Area TLE/HE-COOKERY 10 Grade Level 10

W3
Quarter FOURTH Date

I. LESSON TITLE LESSON 1 - PREPARE AND COOK MEAT (PCM)

II. MOST ESSENTIAL LO 2. Cook meat cuts TLE_HECK9-12PCM-IVb-g-31 2.2 Prepare meat cuts
LEARNING COMPETENCIES according to the given recipe
(MELCs)

III. CONTENT/CORE CONTENT -Different meat cuts according to the given recipe
REFERENCE:
∙ DEPED CURRICULUM IMPLEMENTATION AND LEARNING
MANAGEMENT MATRIX MELCs page 423
• https://opentextbc.ca/meatcutting/chapter/introduction-to-
cutting-and-processing-meats
∙ https://www.youtube.com/watch?v=mBT5O3OXXkY

IV. LEARNING PHASES Suggest Learning Activities

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A. Introduction In the previous lesson that you have, it was discussed that meat is a muscle
Panimula made up of fibers. And these muscle fibers are held together by a
connective tissue such as collagen and elastin. This amount of connective
tissue contained in the muscle (or meat) has to be acknowledged first
before
choosing the appropriate way to prepare the product. Now, another
lesson will be presented to you, so hang on!

Learning Task 1. SCRAMBLED LETTER.

Directions: Unscramble the following word/s that is being defined below.
Write your answer on the space provided:

1. S U T T E L C - Small round from the loin or tenderloin are also called

medallions or noisettes- ______________
2. C K R A S - Bones which have been trimmed using this process are
called frenched. - ________________
3. C I E E N M - used for stir-fry and similar dishes - _______________ 4. E M K
O S D - most common with pork, meat cuts that are cured using a dry or
wet cure (brine) - ________________
5. S T A S R O - boneless or bone-in large cuts that are meant to be
cooked whole and then sliced after cooking into portions -
_______________

B. Development In this week’s lesson, we will be focusing on the different meat

Pagpapaunlad cuts according to the given recipe.

General Cutting Procedures and Terms

Meat animals are generally broken down from large carcasses into primal
 and sub-primal cuts. These are large parts of the animal that are then
further broken down into retail or restaurant cuts. In some cases, primal
and sub primal are cooked whole, but for the most part they are broken
down into a number of different types of smaller portion cuts or fabricated
cuts. These includes:

Roasts – boneless or bone-in large cuts that are meant to be cooked

whole and then sliced after cooking into portions
Racks – most common with lamb and pork, these are a special type of
roast that contains the rib bones and has been trimmed to show the white
portion of the bone. Bones which have been trimmed using this process
are called frenched.
Steaks and chops – boneless and bone-in individual portion cuts that are
cooked and generally served whole or sliced. Chops always have a bone,
while steaks can be bone-in (such as a beef T-bone or pork shoulder blade
steak) or boneless (such as a tenderloin or sirloin).

IV. LEARNING PHASES Suggest Learning Activities

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Cutlets – thin slices of boneless meat, usually from the leg, which can be
mechanically tenderized or pounded. Small round cutlets from the loin or
tenderloin are also called medallions or noisettes.
Stew or cubed meat – cubes of meat used for stews and other similar
dishes Thinly sliced or emincé – used for stir-fry and similar dishes
Ground – usually made from trim, ground meat is a mixture of lean and
fatty trim that has been passed through a grinder. It can be graded
depending on fat content and can be finely or coarsely ground.
Cured and smoked – most common with pork, meat cuts that are cured
using a dry or wet cure (brine) and then may be smoked.

Learning Task 2. IDENTIFICATION.

Directions: Identify what is being describe in the following statement.
Choose your answer inside the box below and then write the word/s on
the line provided before each number:

STEAKS AND CHOPS GROUND THINLY SLICED OR EMINCE RACKS

CURED AND SMOKED ROAST

______________ 1. Used for stir-fry and similar dishes.

______________ 2. Common with pork, meat cuts are cured using a dry or
wet cure (brine)
______________ 3. Boneless or bone-in large cuts that are meant to be
cooked whole and then sliced after cooking into portions.
______________ 4. Chops always have a bone, while steaks can be bone-
in (such as a beef T-bone or pork shoulder blade steak) or boneless
(such as a tenderloin or sirloin).
 ______________ 5. Usually made from trim, ground meat is a mixture of
lean and fatty trim that has been passed through a grinder.

C. Engagement Learning Task 3. KITCHEN OBSERVATION

Pakikipagpalihan Directions: Observe home kitchen preparation your family is doing every
day. And then list down the techniques you will observe in preparing a
meat dish. You will be guided with the following guide question:

Note: For those who have access, you may check out the video link
provided for additional information and then answer the guide questions
below: https://www.youtube.com/watch?v=mBT5O3OXXkY

GUIDE QUESTION:

1. List down the techniques you have observed.

2. What are the things you consider in choosing the right cooking
technique as you have observed at home?
________________________________________________________________
_ _________________________________________________________________
3. How will you know what cooking techniques to use and when to use
it?
______________________________________________________________
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______________________________________________________________
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Note: Use additional paper anytime you feel it is needed in answering

these questions. /Or you may save it on Word File and send through email
or through any online platform assigned to you.

D. Assimilation Learning Task 4.

Paglalapat Directions: Among the techniques and guidelines presented to you,
choose any meat dish you like to prepare/cook. And then make a
narrative on it stating the cuts you choose for that particular dish and also
the cooking method you applied for it. Your output will be evaluated
using a performance score sheet.

IV. LEARNING PHASES Suggest Learning Activities

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Note: You may take pictures or video clips while doing this task and then
send it to our FB page, messenger, and other online platform accessible
for you. Or may directly chat your teacher for any options available for
you.

Evaluate your finished products using the score sheet.

V. ASSESSMENT
(Learning Activity Sheets for
Enrichment, Remediation or
Assessment to be given on
Weeks 3 and 6)
Learning Task 5. MULTIPLE CHOICE.
Directions: Read and understand the following questions. Choose the
letter of the best answer and then write it on the line provided before
each number. _____1. What determines the tenderness of a piece of
meat?
a. The cooking method used to prepare that piece of
meat. b. The diet of the animal before slaughter
c. How much exercise that part of the animal gets
d. How chewable the meat can be
_____2. What cooking method is used for TENDER cuts of
meat? a. Any method may apply c. Steamed method
b. Moist heat methods d. Dry heat methods
_____3. What cooking method is used for LESS TENDER cuts of
meat? a. Any method may apply c. Steamed method
b. Moist heat methods d. Dry heat methods
_____4. Primary divisions of quarters, foresaddles, hindsaddles,
and carcasses.
a. Primal cuts b. Minimal cuts c. Butchered cuts d. Cured cuts _____5.
Fabricated Cuts are:
a. Slices of meat made ready to eat.
b. Connective tissues broken down by aging.
c. Primal cuts made into smaller cuts.
d. Cuts of meat being aged.
_____6. Animals are initially processed into _________ cuts and broken
 down into _________ cuts

IV. LEARNING PHASES Suggest Learning Activities

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a. wholesale, retail c. large, small

b. retail, wholesale d. primal, sub-primal
_____7. These are thin slices of boneless meat, usually from the leg,
which can be
mechanically tenderized or pounded.
a. Steaks b. Cutlets c. Roast d. Cured _____8. This is usually made
from trim, and is a mixture of lean and fatty trim that has been passed
through a grinder.
a. Stew b. Cutlets c. Roast d. Ground ____9. The primal cuts of
beef are chuck, rib and _______.
a. Liver b. Loin c. Ground d. Roast ____10. Most common with pork,
meat cuts that are cured using a dry or wet cure (brine) and then may be
smoked.
a. Cubed Meat b. Racks c. Cured d. Roast

VI. REFLECTION ∙ The learner communicates the explanation of their personal

assessment as indicated in the Learner’s Assessment Card.
∙ From what you did in Learning Task 3, under the Engagement, rate
your experience as 5, 4, 3, 2, 1 where 5 is the highest and 1 is the
lowest. Write the number of the rate you have chosen inside the
box provided, then justify your answer.

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Prepared by: NENITA D. YUMOL Checked
SOUTHVILLE 8C NATIONAL HIGH SCHOOL by: