Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV – A CALABARZON
Schools Division of Rizal

Baras - Pinugay Phase2 National High School

Phase 2, Southville 9, Brgy. Pinugay, Baras, Rizal

TLE 10 (COOKERY)

Name: _______________________________________ Date: ________________

Grade & Section: _______________________________ Week: 1 Quarter: 4

IDENTIFY THE MARKET FORMS OF MEAT

I. Learning Competency with Code

 Identify the market forms and cuts of meat
(K to 12 BECT CG H.E Cookery 10 p27 of 33) TLE_HECK10PCM-IVb-g-3
MELC – LO2-2.1
 Prepare meat cuts according to the given recipe
 Recognize the importance of having the knowledge on meat preparation.
II. References
K to 12 Basic Education Curriculum CG T.LE H.E. page 27 of 33
Technical-Vocational-Livelihood HE Cookery 10 Manual pages 332-364

III. Background Information

Introduction of Meat
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb), and pigs(pork). Meat
comprises water, protein, fat, and various amounts of minerals and vitamins.

Beef is divided into large sections called primal cuts. These beef primal cuts or“primal” are
then broken down further into individual steak and other retail cuts. A “side”of beef is literally
one side of the beef carcass that is split through the backbone. Each side is then halved
between the 12th and 13th ribs into sections called the forequarter and hindquarter.

Pork is divided into large sections called primal cuts. These primal cuts are then broken down
further into individual retail cuts. Pork is another choice, as far as meat types are concerned.
Pork is derived from pig and is classified as red meat. However, this meat is less fatty than
beef. Beef is very popular and is used across the globe. This meat is obtained from cow and
is one of the much sought-after types of red meat.

Sheep meat is also a staple food in some parts of the world and is consumed in many regions.
Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep)
also classified as red meat.

Market Forms of Meat

1. Fresh meat – meat that is recently slaughtered. It has not been preserved and frozen
2. Chilled meat – meat that is placed in chiller or slightly cold
3. Cured meat – meat that is preserved by salting, smoking or aging
4. Processed Meat – meat that is preserved by chemical process.

Directions/ Instructions
Read each statements carefully and write the correct answer on the space provided.

Activity 1:
Directions: Let us see if you can identify correctly the market forms of meat. Listed below are
ten of the common types of meat available in the market. Group them according to their
market forms using the table 1below.
1. Pork tocino 6. Frozen Beef chucks
2. Beef ham 7. Canned meat
3. Marinated Pork 8. Corned beef
4. Samgyeupsal meat 9. Steak
5. Fresh Pork chop 10. Pork Liempo

Fresh Meat Chilled Meat Cured Meat Processed Meat

Activity 2:
Directions: Arrange me. Re-arrange the letters in the box to form the correct word that best
describe each statement. Write your answer on your answer sheet.

_____________ 1. A term for the flesh of cattle, sheep, and pig ETMA

_____________ 4. Flesh of a young calf EVAL

_____________ 5. Meat from domesticated pigs O R P K

_____________ 7. Meat from cattle over one year old EFEB

_____________ 8. Meat from carabao BACAFREE

Activity 3: ART TIME! Prime learners!

Directions: Using the tools and materials listed below, make a picture collage of different
market forms of meat.
A. Needed materials: B. Needed Tools
* Colored magazines/print out materials * Scissors
* Bond paper * Table
* paste

To score your output, refer to the following criteria below;

RUBRICS
Accuracy(the learner shows targeted concepts regarding the 10
topic)
Following directions ( learner follows all the directions in making 10
collage)
Creativity and neatness (attractive in terms of colors and design) 10
TOTAL 30 pts.
 Activity 4: Prime Learners goes to market! (Safety First)

Ask the assistance of your parent/guardian to

visit the nearest market in Baras-Pinugay Phase 2 or
nearest Talipapa,on your behalf and make a short
recorded interview to meat vendors and ask them what
are the different market forms and meat cuts they are
selling. Write and note all the information given on space
provided below.
Guide Questions:
What are the different Meat cuts you are selling?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
What is the importance of having the knowledge on meat preparation?
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
IV. Reflection
Write your personal insights about the lesson using the prompts below.
I understand that
_________________________________________________________________________
_________________________________________________________________________
I realize that
_________________________________________________________________________
_________________________________________________________________________
I need to learn more about
_________________________________________________________________________
_________________________________________________________________________
ANSWER KEY:
Activity 1 Activity 2
samgeupsal
Canned meat Pork chops CARABEEF 5.
pork BEEF 4.
Corned beef Marinated steak PORK 3.
Beef ham Pork tocino Frozen beef Pork liempo VEAL 2.
Meat MEAT 1.
Processed Cured Meat Chilled Meat Fresh Meat

Prepared by Checked by:

DIVINA T. MARANAN KRISTINE JOY S. PEDROSO

TLE 10 Teacher Principal
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV – A CALABARZON
Schools Division of Rizal

Baras - Pinugay Phase2 National High School

Phase 2, Southville 9, Brgy. Pinugay, Baras, Rizal

TLE 10 (COOKERY)
Name: _______________________________________ Date: ________________
Grade & Section: _______________________________ Week: 2 Quarter: 4

IDENTIFY THE DIFFERENT CUTS OF MEAT

I. Learning Competency with Code

 Identify the different market forms and cuts of meat
(K to 12 BECT CG H.E Cookery 10 page 27 of 33)
II. References
K to 12 BECT CG H.E Cookery page 27 of 33 /LM Cookery G10 pages 332-364

III. Background Information

Nutrients Content of Meat
1. Protein – High quality protein is the major constituent of meat after water, accounting for
about 20 percent of its weight. Meat contains 7 grams of protein per ounce.
2. Fat – content fat can vary widely, according to the grade of meat and its cut.
3. Carbohydrates – Meat contains very little carbohydrates. Glycogen, found in liver and
muscle tissue, is present when the animal is alive, but the glucose that makes up the glycogen
is broken down to lactic acid during and after slaughter.
4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B1), riboflavin (B2),
pyridoxine (B6), cobalamin (B12), niacin (B3) and some folate.
5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other
trace minerals. Hence, meat is considered body building food because of its high and rich
protein content.
Meat is considered as the best body builder because of its high protein content. It will
help you to produce and build muscles and loosen excess fats on your body. Sheep meat is
also a staple food in some parts of the world and is consumed in many regions. Sheep meat
is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also
classified as red meat.
The illustrations below will provide you the idea about the common meat cuts and the
particular part of the carcass where the meat cuts are derived. Study very closely the division
of meat cuts shown in the pictures.

PRIMARY MEAT CUTS

A. BEEF B. PORK
Directions/ Instructions
Read each statements carefully and write the correct answer on the space provided.

Activity 1:
A. Directions: Matching Type. Match Column A with Column B that best describes the
answer about meat.
Column A Column B
____1. Young calf A. beef
____2. Goat B. carabeef
____3. Sheep C. veal
____4. Cattle over 1 year old D. lamb
____5. Carabao E. Chevron
B. Directions: Modified TRUE or FALSE. Write T if the statement is TRUE. Underline
the word that makes the statement incorrect and write the correct answer on the
space provided.
________ 1. Pork is derived from pig and is classified as white meat.
________ 2. Fresh meat is a form of meat after slaughter that has not undergone chilling.
________ 3. Fat is 5% of the muscle tissue.
________ 4. Meat is the excellent source of vitamin B.
________ 5. Meat contain high amount of carbohydrates.

Activity 2:
Directions: On the table below, write the meat cuts that found in the four primary parts of the
animal carcass. Refer on the illustrations below.
HEAD BELLY BACK FEET/LEG

Activity 3:
Directions: The next activity you will be engaging in will summarize the knowledge and skills
that you have acquired from the lesson.This will also enhance your English sentence
construction ability, thru this, communication skills and grammar will be practice
simultaneously. Before proceeding to the next activity, refer to the rubric below and be guided
on how your output will be scored.

RUBRICS Cleanliness of work

PUNCTUALITY 5 pts. 5 pts
(Submitted on time)
CRITERIA
CONSTRUCTION OF
Sentence 10 (Grammar and CONTENT 10 Points
number off sentences (ideas and opinion)

IV. Reflection: My X and Y’s

PERSONAL NOTES

Experience doing the task

_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Why some people having difficulty in identifying the different meat cuts?

_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________

Prepared by

DIVINA T. MARANAN
TLE 10 Teacher Checked by

KRISTINE JOY S. PEDROSO

Principal