Learning Activity Worksheets

COOKERY
Grade 10
FOURTH QUARTER

NAME: __________________________ GRADE & SECTION: ___________SCORE: ______

COOK MEAT CUTS

WEEK 1

ACTIVITY 1. Matching Type

DIRECTIONS: Match the types of meat in Column A from its sources in Column B.

Column A Column B

_____ 1. Pork a. sheep

_____ 2. Veal b. deer/goat

_____ 3. Lamb c. pigs

_____ 4. Beef d. young calf

_____ 5. Chevon e. cattle

ACTIVITY 2. Identify the market forms of meat

DIRECTIONS: Read the following statements and identify what is being referred to in
each sentence.

______________1. The market forms of meat which is preserved by salting, smoking, or

aging.

______________2. Meat that undergoes chemical processes to modify its flavor, color
and improve its juiciness and tenderness.

______________3. These are meat cuts that store to an eternal temperature of 20°C(-
40°C).

______________4. Meat that is recently slaughtered and has not been preserved or
frozen.

______________5. This is meat that has been cooled to a temperature just above
freezing within 24 hours after slaughter.
LEARNING ACTIVITY WORKSHEETS
Grade 10 – COOKERY

ACTIVITY 3. True or False

DIRECTIONS: Read and analyze the following sentences. Write TRUE if the statement
is correct and FALSE if it is incorrect. Write your answer in the space provided.

__________1. The part of beef includes the six up to twelve ribs and the blade bones.
__________2. Tenderloin is said to be the most tender meat which is found in each side
of the vertebral columns.
__________3. The beef foreshank is a very bony piece that contains a high percentage
of cartilage and connective tissue while the hind shank is a cut from the
top part of the front or back leg.
__________4. The lamb’s chop or rack is the cheapest cut of its meat because it is
incredibly delicious and tender.
__________5. The mini-T-bone steaks cut from the waist of the lamb are called rump.
__________6. The leg of the lamb is great roasted whole on the bone or boned and
barbecued because it has a good and strong flavor.
__________7. The remaining portion after removing the loin and spareribs which are
trimmed on all four sides to exclude the mammary glands and produce a
rectangular piece of meat is called belly.
__________8. The loin is the portion separated from the middle of the bone
perpendicular to the hind leg.
__________9. The pig’s shoulder is divided into two parts, the lower half is the Boston
butt, and the upper half is the picnic.
__________10. Spareribs is the small pieces of lean and fat removed from the wholesale
cuts.
__________11. The beef chuck contains the square cut shoulder and the top five ribs,
arm blade bones and neck bones.
__________12. The rib is a fatty cut whose meat is ground for hamburgers.
__________13. The flank cut is found in the lower back area of the carcass.
__________14. Round is also called hita or pierna corta y larga.
__________15. The pork’s head does not include all the parts and considered retail cut.

ACTIVITY 4. Performance Task

DIRECTIONS: Label the primary cuts of meat in the illustration below.
PORK CUTS
1. _____________________________________
2. _____________________________________
3. _____________________________________
4. _____________________________________
5. _____________________________________

Q4 - WEEK 1
Target Competency: Cook meat cuts. (TLE_HECK9-12PCM-IVb-g-31)
(This is a Government Property. Not For Sale.)
Page | 2
LEARNING ACTIVITY WORKSHEETS
Grade 10 – COOKERY

BEEF CUTS
1. _____________________________________
2. _____________________________________
3. _____________________________________
4. _____________________________________
5. _____________________________________

VEAL CUTS
1. _____________________________________
2. _____________________________________
3. _____________________________________
4. _____________________________________
5. _____________________________________

ACTIVITY 5. Scrambled Letters

DIRECTIONS: Rearrange the letters in each item to be able to identify the retail cuts
of Lamb. Write your answer in the box below.

1. R U D S E L O H 2. O C P H

3. K E N C 4. C R A K

Q4 - WEEK 1
Target Competency: Cook meat cuts. (TLE_HECK9-12PCM-IVb-g-31)
(This is a Government Property. Not For Sale.)
Page | 3
LEARNING ACTIVITY WORKSHEETS
Grade 10 – COOKERY

5. K N A S H 6. I O N L H O P C

7. G E L 8. M U R P

Q4 - WEEK 1
Target Competency: Cook meat cuts. (TLE_HECK9-12PCM-IVb-g-31)
(This is a Government Property. Not For Sale.)
Page | 4