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Self - Learning Grade 12 K: Cookery
Self - Learning Grade 12 K: Cookery
MODULE
FOR
GRADE 12 K
COOKERY
SUBJECT: COOKERY
TOPIC: Unit VI: MEAT - Lesson 1: Kinds and market forms of meat
MELCs: a. Identify the market forms and cuts of meat
b. Prepare meat cuts according to the given recipe
c. Prepare and use suitable marinades for a variety of meat cuts
I. INTRODUCTION
The edible flesh of different animals is known as meat, and it is available in various forms and cuts
in the market. Knowing the different cuts of meat to buy for a particular dish is important for all
cooks to know. This is especially helpful when purchasing meat to cook for people with special
dietary requirements. Moreover, this knowledge is valuable in preparing meat dishes for people
who observe certain religious and/or cultural practices.
II. MOTIVATION
III. INSTRUCTION
Please read and understand the context of your book on pages 223-234.
INFORMATION SHEET 1
Got meat? If so, you definitely want to use a marinade to cook the perfect dish.
Marinades have been used since ancient Roman cooks discovered they made meat juicy and
delicious, and if marinades were good enough for Caesar, they're good enough for plebeians like
us. Plus, once you see how easy the recipes are and how fabulous the food tastes, you'll want to
use marinades all the time.
1. BEEF - For the perfect beef marinade, the recipe below has a bit
of zest from spicy mustard, highlights the meat's natural beefiness by
combining fermented condiments like soy sauce and Worcestershire
sauce, and pairs perfectly with pungent, earthy garlic. A soupcon of
lemon juice cuts through the fat and brightens up all the taste of the
meat on your palate so you get a fantastic blend of textures, tastes,
and aromas. This marinade recipe, can easily be modified by
switching out some ingredients to make the recipe fit a specific
cuisine or cut of beef.
Ingredients
2 cloves garlic 1 tsp fresh thyme leaves
2 tbsp Dijon mustard 2 tbsp lemon juice
1 tbsp low-sodium soy sauce 1/4 c olive oil
4. VENISON - We don't like the 'gamey' taste of some meats, and
this marinade did the trick! It is best to have the meat marinate
overnight so it really takes in the flavors.
Marinated Venison
Ingredients
¼ c Worcestershire sauce
2 tbsp soy sauce Procedure:
½ lime, juiced
Whisk Worcestershire sauce, soy sauce, lime juice,
1 tbsp dried minced onion
onion, red pepper flakes, dry mustard, salt, thyme,
1 tsp red pepper flakes
black pepper, garlic, and hot pepper sauce together
1 tsp dry mustard
in a bowl; pour into a resealable plastic bag. Add
½ tsp Kosher salt
venison steaks, coat with the marinade, squeeze to
¼ tsp thyme
remove excess air, and seal the bag. Marinate in the
¼ tsp ground black pepper
refrigerator at least 1 hour.
¼ tsp dried, minced garlic
3 dashes hot pepper sauce or to taste
https://www.mashed.com/24805/perfect-marinades-every-type-meat/
https://www.allrecipes.com/recipe/231419/emilys-marinated-venison-steaks/
ACTIVITY 2 – I UNDERSTAND!
Description: Read, analyze and answer the questions below. This activity will test your understanding.
IV. PRACTICE
IV. EVALUATION
MARINADE RECIPE
NAME OF MARINADE:
INGREDIENTS:
PROCEDURE:
SUBJECT: COOKERY
TOPIC: Unit VI: MEAT - Lesson 2: Principles in Selecting, Handling, and Storing Meat
MELCs: a. Utilize quality trimmings and leftovers in storing meat
b. Use required containers and store meat in proper temperature to maintain quality and
freshness
c. Store meat in accordance with FIFO operating procedures and meat storage requirements
I. INTRODUCTION
Various types of bacteria and other microorganisms can grow on raw meat and animal products. For this
reason, it is important that meat is selected, handled, and stored properly to ensure that it will be safe for
consumption.
Quality ingredients make quality dishes. This is why it is of great importance to select and purchase only the
best and freshest ingredients. Once bought, these should be prepared and stored properly in order to preserve
their quality until the time that they are ready to be cooked and eaten.
II. MOTIVATION
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III. INSTRUCTION
Please read and understand the context of your book on pages 235-239.
INFORMATION SHEET 2
Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can
contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not
cooked thoroughly again.
Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods
below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked
food.
3. What is the effect of storing meat when not to be used right away? (5pts)
IV. PRACTICE
Green peas
Carrots
Potatoes
Bell pepper
Bay leaves
Meat bones trimmings
V. ENRICHMENT
EXAMPLE
ITEM CLASSIFICATION OF ITEM BOUGHT DATE PURCHASE ORDER
Green Bell Pepper Fresh November 2, 2020 2nd
Red Bell Pepper Ripe November 3, 2020 1st
Yellow Bell
Pepper Fermented November 4, 2020 3rd
ITEM/MEAT
MARKET FORMS DATE PURCHASE ORDER
CUTS
IV. EVALUATION
BOOK ACTIVITY (P. 238)
ACTIVITY 5 – STORING MEAT
Directions: Demonstrate how to properly store meat. Your task will be evaluated using the rubric. Record the
whole activity. Submit your output thru PM.
2. Demonstrated the skill but required some assistance like note peeking.
I. INTRODUCTION
The meat of different kinds of animals is prepared and cooked in different ways. People from
different countries cook meat in their own unique ways, leading to the creation of a wide meat
dishes that are now enjoyed worldwide.
Meat is cooked to make it palatable and easy to digest. Before it is cooked, it passes through a
preparation process. Preparation and cooking of the meat should be done with precision to come
up with a dish that is a joy to eat.
II. MOTIVATION
EXAMPLE:
NAME OF DISH KIND OF MEAT METHOD OF COOKING
Steak Beef Sirloin Braised
III. INSTRUCTION
Please read and understand the context of your book on pages 241-253.
ACTIVITY 2 – I UNDERSTAND!
Description: Read, analyze and answer the questions below. This activity will test your understanding.
1. How is preparing and cooking meat with precision affect the end result of the cooked dish? (5pts)
2. Why do we cook meat? (5pts)
5. Why do we need to strictly follow the cooking time and temperature in cooking meat? (5pts)
IV. PRACTICE
MEAT CUT:
NAME OF DISH:
INGREDIENTS:
PROCEDURE:
V. ENRICHMENT
NAME OF DISH:
COOKING METHOD:
INGREDIENTS:
PROCEDURE:
SAUCES/GARNISHES/
SERVING WARES PORTION CONTROL
ACCOMPANIMENTS
IV. EVALUATION
REVISED BOOK ACTIVITY (P. 254)
ACTIVITY 9 – MEAT DISH
Description: Cook the recipe you have created in the activities above. Present your dish taking the
plating, garnishing, and portion control into consideration. Your task will be evaluated using the rubric.
Record the whole activity. Submit your output thru PM.
Name of dish:
Date:
Time started: Time finished:
Mise en Place: 25pts
All ingredients measured correctly
All necessary tools and equipment gathered and ready.
Safety and Sanitation: 25pts
All equipment and surfaces cleaned and sanitized, hands washed, hair secured, proper
PPE.
Cooking Process: 25pts
Followed standard operating procedure in performing the task.
Final Product: 25pts
Final appearance of product demonstrates correct preparation