Cookery 10

QUARTER 4 LAS
Name of Learner: __Arnelleon Bruce Ferrer__ Grade/Section: __10-Paraluman __
Teacher: ____Beverly Jamerlan______ Date Submitted: _____April 15,2024_____

LEARNING ACTIVITY SHEET

Topic: Market Forms of Meat
Meat Cuts

Week 2: Most Essential Learning Competency

LO 2. Cook Meat Cuts
2.1 Identify the market forms and cuts of meat
2.2 Prepare meat cuts according to the given recipe

. Background Information for Learners

Market Forms of Meat

1. Fresh Meat- Meat that is recently slaughtered has not been preserved, or frozen.
Fresh meat products have not undergone a stage of microbiological stabilization like cooking or
drying.

2. Chilled Meat- Meat that is placed in chiller or slightly cold.

Chilled meat is packaged under modified or controlled atmospheres to preserve the product against
microbial deterioration and spoilage and also to control food-borne pathogens.

3. Frozen Meat- Frozen meat means meat which has been frozen after slaughter to a temperature of minus 8
degrees Celsius or below.
4. Cured Meat- Meat preserved by salting, smoking or aging.
The goal of curing is to slow spoilage and prevent the growth of microorganisms.

5. Processed Meat- Meat preserved by chemical process. They include bacon and hot dogs. Eating processed
meats increases your cancer risk.

6. Canned Meat- Canned meat products are prepared by hermetically sealing (preventing the escape or entry of
air) the product in a container (usually tin coated steel cans) and thermally processed to destroy spoilage
microorganisms.
Meat Cuts
LEARNING ACTIVITY 1
Directions: Look at the pictures shown on the screen. Identify what market forms of meat are
they.

___fresh meat__ ____cured meat____ __canned meat__ __chilled meat___

____frozen meat_____

LEARNING ACTIVITY 2
“Label Me-At”
Directions: Label the missing parts of the animal’s primal cuts.

1:Chuck
2:Rib
3:Short loin
4:Rump
5:Short plate

1:Boston Butt
2:Loin
 3:Spare rib
4:Foot
5:Ham

1:Rib
2:Loin
3:Flank
4:Breast
5:Leg
LEARNING ACTIVITY 3

1.Loin 5.Shoulder
2.Breast 6.Jowl
3.Brisket 7.Leg
4.Ribs 8.Flank