Welcome to

TLE 10
COOKERY
with Ma'am Jesha
Prayer
 How are you feeling today?

Checking of Attendance
Safety doesn't happen by
accident.
REYN O LD S T RA I N I N G SERVI CES
 What have you
learned from our last
session?
IDENTIFY THE
MARKET FORMS
OF MEAT

What market form of meat is

being shown in the picture?
What is our topic today?
Solve the picture equation.
Cook Meat Cuts
TLE_HECK10PCM-IVb-g-31

Cuts of Pork
 What cuts of pork do you commonly see in
What are the cuts of pork that are commonly
the market?
available in the local marketplace?
What is the
difference between
whole carcass, primal
cuts, and fabricated
cuts?
Why is it important
to learn the basic
primal and fabricated
cuts of pork?
In purchasing, how
will you determine the
quality of the meat?
What injuries might
occur while processing
meat? How can you
protect yourself against
them?
Activity No. 1

PIG
GAME
PIG GAME: Red Light, Green Light Mechanics
o Put the pork cut on its correct section to complete the
puzzle.
o Freeze as the music stops or you will be
ELIMINATED.
o Maintain physical distancing and do not harm others’
safety.
Pig Game
Red light, Green light
Complete the puzzle
 Let’s Check Tenderloin
Frenched
Pork Loin
Spare Ribs
Roast Pork Sirloin
Steak
Pork Denver
Ears Bone-In Pork Chop

Pork Belly Eye Round

Coppa Roast
Porchetta di
Testa Pork Button
Pork Brisket Round Roast
Secreto

Pig Game
Red light, Green light
Complete the puzzle
Activity No. 2

DISH IS IT
Dish Is It
Write the corresponding meat dishes
for each primal cut.
Dish Is It
Write the corresponding meat dishes
for each primal cut.

SHOULDER LOIN BELLY HAM

Activity No. 3

LET’S DOUGH
IT!
Let's Dough It!
Using clay dough, make a
model of a pig's whole carcass.
Cut it into primal cuts. Explain
what fabricated cuts could be
made from these primal cuts.
Let's Dough
It! V 2.0 Using whatever kind of materials,
make a 3D-model of a pig's whole
carcass. Divide into sections
(Primal Cuts). Ensure realistic
design and apply creativity in
making the model. Share it to the
class.
Rubric for Scoring
EXPERT COMPETENT NOVICE NEEDS IMPROVEMENT
CATEGORY (10) (8) (6) (4)
Craftmanship & Form is carefully planned, correct, Lacks one indicator Lacks two indicators Lacks three indicators or
Accuracy and realistic. Edges are smooth, more
refined. Joining is secure and
hidden. All surfaces are smooth,
without burrs or wobbles.

Creativity The model displays evidence of
outstanding detail and creativity.
Production/Effort Uses allotted time to the
maximum. Always on task. Time
and effort are evident.
The model displays The model displays Lacks details and creativity.
evidence of satisfying evidence of detail and
detail and creativity. creativity.
Uses allotted time for work Has difficulty focusing on Hardly evidences caring
but is sometimes distracted the project most of the about quality of the work.
by others. Work fails short time. Easily distracted by No additional effort is
for excellence. others. noted than to comply.

Work Respectful and open to positive
habits/attitude/ suggestions. Cleans work area
safety thoroughly. Maintains observance
of safety protocols.
Respectful and accepts Lacks openness for Leaves clean up to others.
suggestions. Cleans work suggestion for Has an “attitude” and is not
area. Observed safety improvement. Has observing safety protocols.
protocols most of the time. difficulty cleaning up and
observing safety protocols.
POUND FOR POUND
Questions to ponder…
 Oink?! No!
The Pork Adobo recipe
you're about to prepare
calls for a kilo of pork,
but one of your guests is
a vegan. What is the best
meat alternative you can
use?
 Some people do not
consume pork. How will you
show your respect to their
belief?
Why is it important to learn
about the different cuts of
pork?
 In your own perspective,
what is the best thing
you've learned from today's
lesson? Why?
LET’S ASSESS!
 B C
A
D
F
Label the primal cuts then write down at least three fabricated
cuts for each primal cut.
Additional Activity

THEIR KIND OF
PIG
Their Kind of Pork
Many in our society have the luxury of being able to
eat only the best cuts of meat. Traditionally, however,
people in most cultures would use as much of the
animal as possible. Research meat dishes in different
cultures that are made from parts of the animal we
normally not often use. Create a visual presentation to
show the recipe, and the meat cut it uses.