LEARNING ACTIVITY SHEETS

TVL-HE-COOKERY-GRADE 12
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NAME:_________________________________STRAND/SEC:___________________
DATE:___________ SCORE:____________

LESSON 1 - PREPARE AND COOK MEAT (PCM)

LO 1. Perform mise en place.

Activity 1. Identify how your meat is done through the following gestures.

1.

2. 3.

4. 5.

Activity 2. Enumerate essential tools in meat preparation.

1._______________________________________
2. _______________________________________
3. _______________________________________
4. _______________________________________
5. _______________________________________
6. _______________________________________
7. _______________________________________
8. _______________________________________
9. _______________________________________

__________________________________________________________________________________________
Quarter 4 Week: 1 & 2
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 1. Perform mise en place.
(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY SHEETS
TVL-HE-COOKERY-GRADE 12
__________________________________________________________________________________

Activity 3. Label the primary beef cuts directly in its portion.

https://www.beststopinscott.com/a-guide-to-meat-the-8-cuts-of-beef/

Activity 4
Search for a traditional recipe of processing meat. Fill in the information needed below.

1. Menu item name: ____________________________________

2. Total Yield: _________________________________________
3. Portion size: ________________________________________
4. Ingredient list/quantity : ___________________________________________
___________________________________________
___________________________________________
___________________________________________
5. Preparation procedures: ___________________________________________
___________________________________________
___________________________________________
6. Special instructions: ______________________________________________
7. Mise en place : __________________________________________________
8. Service instructions, including hot/cold storage: _________________________
__________________________________________________________________________________________
Quarter 4 Week: 1 & 2
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 1. Perform mise en place.
(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY SHEETS
TVL-HE-COOKERY-GRADE 12
__________________________________________________________________________________
REFERENCE
https://www.beststopinscott.com/a-guide-to-meat-the-8-cuts-of-beef/
https://s3-ap-southeast-1.amazonaws.com/asean-
asia/documents/toolboxes/Identify%20and%20prepare%20various%20meats/TM_Identify_&
_prepare_various_meats_FN_070214.pdf
https://georgiapellegrini.com/2012/10/15/blog/pioneer-skills/10-most-useful-kitchen-tools-for-
cooking-meat/
Meat Activities Accessed on April 26, 2021
https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/388/388-746/388-746_pdf.pdf

ANSWER KEY
Activity 1
1. Raw
2. Rare
3. Medium Rare
4. Well Done
5. Medium
Activity 2.
1. A meat thermometer that takes out the guesswork.
2. A quality boning knife.
3. An extremely sharp butcher knife for carving and slicing.
4. A cast iron skillet that retains heat.
5. Kitchen twine.
6. Dutch oven.
7. Large plastic brining bags.
8. Meat mallet or heavy rolling pin.
9. Essential knives.

__________________________________________________________________________________________
Quarter 4 Week: 1 & 2
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 1. Perform mise en place.
(This is a Government Property. Not For Sale.)