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)
Week 3

Name: _______________________________________ Date: ________________

Grade & Section: _______________________________ Week: 3 Quarter: 4

PREPARE AND COOK MEAT

I. Learning Competency with Code

 Cook meat cuts TLE_HECK9-12PCM-IVb-g-31
 Prepare meat cuts according to the given recipe

II. References
 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
III. Background Information
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.
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 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 cooked whole, but for the most
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).
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 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.

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:

_________________ 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.

STEAKS AND CHOPS GROUND THINLY SLICED OR EMINCE

RACKS CURED AND SMOKED ROAST

Learning Task 3. KITCHEN OBSERVATION

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?
_________________________________________________________________________
_________________________________________________________________________

Rubrics:
Shows wide Understanding of the topic ----------- 10%
Content ----------- 10%
Clarity of explanation ----------- 10%
TOTAL 30%

IV. Assessment
V.
Learning Task 4. 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
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.
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.
_____________________________________________________________

______________________________________________________________

______________________________________________________________

ANSWER KEY:
Learning Task 1 Learning Task 2
Roast 5. Ground 5.
Smoked 4. Steaks and chops 4.
Emince 3. Roast 3.
Racks 2. Racks 2.
Cutlets 1. Thinly slice or emince 1.

Prepared by:

DIVINA T. MARANAN
TLE 10 Teacher

Checked by:

KRISTINE JOY S. PEDROSO

Principal