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Technology and Livelihood

Education
Quarter 4: Learner Module 8:
Evaluate the finish products
COOKERY

Department of Education . Republic of the Philippines

 Lesson 5 Evaluate the finish products
Rate the finish products using rubrics

Objectives: At the end of the lesson, the learners independently prepare and
cook meat dishes. Choose 1 recipe

Prepare and cook meat

Broiling/Grilling Meats

Purpose: To prepare and cook meat for broiling or grilling.

Tools/Equipment Needed:
Broiler or Griller
Brush for meat
Fork
Knife
Tong
Ladle
Ingredients Needed:
Meat ( pork or beef)
Oil
Salt and pepper to taste
Procedure:
1. Collect and prepare all equipment and supplies. Trim excess fat from
meats to avoid flare-ups.
2. Preheat the broiler or grill.
 3. Brush the meat with oil, or dip it in oil and let excess drip off. Place
the meat on the broiler or grill. The oil helps prevent sticking and
keeps the product moist.
4. When one side is brown and the meat is cooked halfway, turn it over
with a fork (piercing only the fat, not the meat, or juices will be lost)
or tongs.
5. Cook the second side until the meat is cooked to the desired
doneness. If the meat is to be brushed with a glaze or sauce, it is
usually best to wait until the product is partially cooked on each side
before applying the first coat. After the meat has been cooked on
both sides ½ to ¾ done, brush the top with a light coat of the sauce.
Turnover and repeat as necessary.
6. Remove from broiler or grill and serve immediately.

Direction: Evaluate your finished product using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)

1. General Appearance
a. color combination is attractive _________ _________ ________
and appealing
b. ingredients cooked just right _________ _________ ________
c. correct consistency not mushy/
very thick/thin consistency _________ ________ ________

2. Palatability

a. delicious _________ _________ ________

b. tastes just right _________ _________ ________

3. Nutritive Value

a. highly nutritious _________ _________ ________

II. Procedure:
4. Use of Resources: _________ _________ ________
a. kept working table orderly
while preparing the
ingredients
_________ _________ ________
b. used only the proper and
needed utensils and dishes
c. used time-saving
techniques and devices _________ _________ ________
5. Cleanliness and Sanitation
a. was well-groomed and _________ _________ ________
properly dressed for
cooking, use of clean
apron, hair nets, hand towel
and pot holders
b. observed sanitary handling
of food
6. Conservation of Nutrients
a. followed proper preparation
and cooking procedures

SCORE: (maximum of 42 pts.)

MORCON
TOOLS AND INGRIDIENTS
EQUIPMENT QUANTITY DESCRIPTION
Measuring spoon 1k beef, sliced 1/4 inch thick (3 pcs.)
Measuring cup ¼k ground beef liver
Knife 200 grams sliced sausages or ham
Weighing scale 200 grams pork fat (cut is strips)
Pot or pressure cooker 3 pcs. hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 pcs. bay leaf (laurel)
½ tsp ground black pepper
½ cup vinegar
2 tsp. salt
2 cups water
2 meters thread or string (for tying)

PROCEDURE:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips,
sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread
or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground
liver, grated cheese, chopped onions, bay leaves, ground black
pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer for another hour or until beef
is tender.
8. Slice the beef morcon, arrange on a platter, and top with the sauce/
gravy.
(Estimated cooking time: 2 to 3 hours.)
Cooking Tips:
• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster
cooking.
• Optional: Garnish with olives before serving.
Evaluate your finished product using the score sheet

I. Product: Good (3) Fair (2) Poor (1)

1. General Appearance
a. color combination is _________ _________ ________
attractive
and appealing
b. ingredients cooked just right _________ _________ ________
c. correct consistency not
mushy/
very thick/thin consistency
_________ _________ ________

2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
1.Use of Resources:
b. kept working table
orderly while preparing _________ _________ ________
the ingredients _________ _________ ________
c. used only the proper
and needed utensils ________ ________ _______
and dishes
d. used time-saving
techniques and ________ ________ ________
devices
2. Cleanliness and Sanitation
a. was well-groomed and
properly dressed for
cooking, use of clean
apron, hair nets, hand
towel and pot holders
b. observed sanitary
handling of food
3. Conservation of Nutrients
a. followed proper
preparation and
cooking procedures
SCORE: (maximum of 42 pts.)
Directions: Read the following statements/questions carefully and choose the
letter with the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. bone C. flesh
B. fat D. ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough
C.
6. What is a long – bladed hatchet or a heavy knife used by a butcher?
A. butchers knife C. cleaver knife
B. chopper knife D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. Stewing
8. What do you call the cooking method when meat is cooked in steaming
liquid, and bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
9. What is an oil-acid mixture which is used to enhance the flavor of meat.
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
10. Which of the following tools is used for carving?
A. cleaver C. knife slicer
B. fork D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
12. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
13. Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
14. When buying meat, what should you first consider?
A. brand C. quality
B. price D. round cut
15. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
16. These are taken from the internal organs of animals.
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
17. A slaughtered animal is called ______________.
A. a carabeef C. a pork
B. a carcass D. a poultry
18. The most common method of preserving meat is________________.
A. curing C. refrigerating
B. drying D. salting
19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in
preserving meat by drying
A. curing C. freezing
B. dehydration D. salting
20. The following are the characteristics of good quality pork, except ___.
A. breast is plump C. no foul odor
B. flesh is pink D. texture is fine and firm
21. A tool used for cutting through bones.
A. butcher knife C. cleaver
B. chef knife D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife C. slicer
B. chef knife D. utility knife
23. A knife used for general purposes.
A. butcher knife C. cleaver
B. chef knife D. utility knife
24. It is used in carving roasts chicken and duck.
A. carving knife C. slicer
B. cleaver knife D. utility knife
25. Used for cutting, trimming raw meats.
A. butcher knife C. cleaver
B. chef knife D. utility knife
26. Meat of swine is called:
A. beef C. chevon
B. carabeef D. pork
27. Veal is the meat of:
A. cattle over 1 year old C. sheep
B. goat D. young calf
28. Deer meat is called:
A. beef C. chevon
B. carabeef D. pork
29. Meat of cattle over 1 year old
A. beef C. pork
B. carabeef D. chevon
30. Meat of sheep is called:
A. lamb C. pork
B. carabeef D. chevon
REFERENCE

Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4 th edition. Copyright by
Merriam and Webbster Bookstore, InC. pp. 299 – 322
http://www.fnri.dost.gov.ph/index.php?option=content&task=view&id=916
Copyright © 2008 FNRI-DOST. All Rights ReserveD.
Updated January 2014
DOST Compound, Bicutan, Taguig City
Tel. Nos. (02) 837-2934/837-3164
Catch That Daily Egg Habit
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Written by ADORACION U. MONDALA, Supervising Science Research
Specialist

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Food Trades Level III
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PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
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Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, Third edition
copyright 1980 by McGraw-Hill, InC. pp. 353 -363
Bennion, Marion and Scheule, Barbara, Introductory Foods, Twelfth Edition
Copyright 2004 by Pearson education, InC., Upper Saddle River, New Jersey

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Chavez, Lilia C., Basic Foods for Filipinos-4th Edition, Meat Safety,2006, pp.
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Home Technology-Food Management and Service,Meat and Storage
of Food, pp. 62-113
Chavez, Lilia C., Basic Foods for Filipinos-4th Edition, Meat Safety, 2006,
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pp. 62-113
Chavez, Lilia C., Basic Foods for Filipinos-4th Edition, Meat Safety, 2006,
pp. 323-350
The professional Chef, 8th edition
The Culinary Institute of America
Copyright 2006 by the The Culinary Institute of America
Published by John Wiley and Sons, Inc, Hoboken New Jersey Pages 343-351
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