Name: _________________________________ Grade & Section: _____________ Score: ____________

School: ________________________________ Teacher: ________________________ Subject: Cookery 10-12

LAS Writer: SARAH MAE E. TRABADO Content Editor: ROSELYN P. GAZO
Lesson Topic: Market Forms Quarter 4 Week 3: LAS 3
Learning Targets: Identify the market forms and cuts of meats TLE_HECK9- 12PCM-IVb-g-31
c. To analyze which market form is best to use in preparing a particular recipe.
Reference(s): Kong, A. and Domo, A., 2016. Technical Vocational Livelihood Education - Cookery Module 2. 1st ed.
Quezon City Philippines: Sunshine Interlinks Publishing House, Inc. p. 277.
Content
Market Forms of Meat
The most popular meats on the market are beef, pork, and poultry. It is important for us to understand where these
meats originate in order to ensure that they are legal, fresh, and safe to consume. As we move on with our discussion, you
will learn about the different market forms of meat.

The following are the market forms of meat:

1. Fresh Meat – Meats that have been freshly slaughtered, separated into various cuts, and sent straight to market.
2. Chilled meat – these are meats that has been kept for several hours or days in a chiller or freezer with a required
temperature (i.e., temperature range of 1 to 3ºC (34-36ºF).
3. Cured meat/processed meat – meat that has been cured with salt, sodium nitrate, sugar, and sometimes spices. The
purpose is to keep meat available for a long period of time.
Example

Fresh Meats Cured/processed meats

Chilled Meat
Activity 1
Directions: Identify the market forms of meat used on the recipes listed below. Write your answer on the space
provided before each number.
____________________________ 1. Tocino
____________________________ 2 Tapa
____________________________ 3. Fried Chicken
____________________________ 4. Beef Steak
____________________________ 5. Lechong Baboy
Activity 2
Which of the three types of market forms of meat do you think is best for preparing a particular recipe to cook?
Please give at least 1 example.
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Scoring Rubric
Criteria Unsatisfactory 0 pts Needs Improvement 5 pts Satisfactory 15 Outstanding 25 pts
pts

Focus/Main Information has little Information relates to the It provides 1-2 It includes several
Point or nothing to do with main topic. No detail supporting supporting details
the main topic and/or examples are given details and/or and/or examples
examples

Organization The information Information is organized, Information is Information is very

appears to be but paragraphs are not organized with organized with well-
disorganized well constructed well-constructed constructed paragraphs
paragraphs and subheadings
Answer Key
1. beef/carabeef
2. Chicken
3. Chevon or venison
4. beef
5. pork