10

Technology and
Livelihood
Education Cookery
LEARNER’S ACTIVITY SHEET
Quarter 4 - Week 2
Cook Meat Cuts
TLE – Cookery – Grade 10
Learner's Activity Sheet
Quarter 4 – Week 2 Cook Meat Cuts
First Edition, 2021

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LEARNER’S ACTIVITY SHEET FOR COOKERY – 10
QUARTER 4, WEEK 2
Name of Student: Grade & Section:

School: Teacher:

Competencies:

Cook Meat Cuts

o identify the market forms and cuts of meat

o prepare and use suitable marinades for a variety of meat cuts
o prepare meat cuts according to the given recipe

TLE_HECK912PCM-IVb-g-31

Explore

In your previous lesson, you have learned the different types of knives and its
uses. Refresh your knowledge about them by answering the following questions.

o What are the different types of knives?

o How it will may differ from the other type of knife?

Learn

Market Forms of Meat

1. Fresh meat – meat that is immediately slaughtered, without

going through chilling and not even freezing and mostly sold in
the public market.

2. Chilled meat – meat that is placed in chiller and cooled to a

temperature within hours after slaughtered before it can be sold in the
meat shops.

3. Frozen meat – meat that is placed in freezer and is sold as hard as stone.

4. Cured meat – meat is treated or preserved by salting, smoking or

aging, with curing agent solution like salt, sugar, and spices.
5. Canned meat – a cooked meat preserved through packing in a tin
can and fully sealed, in which, requires to be reheated before
serving.

6. Dried meat – meat that has been preserved through the process
of dehydration.

MEAT CUTS

Primary Meat Cuts

BEFF MEAT (older cattle)

 c !h a c k
rib short loin sirloin
pot roeist,
r 11 b eye roeist n T- bo1n e> s:i rl 01n steaks
short r 1b s ,
top blade st eak d porterhouse,
m oic k tender, s t e ak , back tenderloin steaks
ground ribs

br,e,a s t 8ind
for-eshanlc
c o 1riri eij beef .
c r os$: c u 1t shank,
brisket,
ground round
ground f 1ank steak, tip steak
ski rt steak> rump roast>
steak rolls round steak
and r o,a s t

• LAMBMEAT

best end
neck cutl ets

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Kinds of Meat

Beef- is the flesh of a cow, cattle, or ox used as food.

Veal- meat of young cattle.

Pork- is the meat of domesticated pig or swine and is classified as read meat.

Carabeef- is the meat of carabao.

Chevon- meat of goat.

Lamb- meat of young sheep.

Mutton- meat of adult

sheep. Venison- meat of a

deer.

Characteristics of Good Quality Beef

• The flesh is bright red and clean.
• The fat is white for carabeef and yellowish and creamy in cow’s meat.
• The flesh is compact and does not separate when you hold it.
• There is no foul odor.
• The texture is fine and firm.
• The bone is pinkish if young; grayish and coarse if old.
• The flesh is evenly layered with fat.

Characteristics of a Good Quality Pork

• The flesh is pink.
• The meat is compact and does not separate.
• Texture is fine and firm.
• The flesh is layered with fine fat which is soft and oily.
• There is no foul odor.

Different Meat Dishes

Beef Dishes
Beef Steak- is a flat with parallel faces, usually cut perpendicular to the
muscle fibers. Beef steaks are usually grilled, pan fried, or broiled

Morcon- is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles, cheese,
and egg. This is considered as a holiday dish during Christmas and New Year.
Beef Stew- is a food dish that combines beef cubes with a variety of other ingredients
such as tomatoes, carrots, potatoes, herbs and spices, stock and broth to create a
savory dish rich in flavor and often serve as the main dish.

Pork Dishes

Roast Pork-Sometimes called Boston butt roast, this roast is from the shoulder primal cut. The
roast is tender and it contains a fair amount of fat which keeps the meat moist and provides
good flavor to the meat when it is cooked.

Sweet and Sour Pork- is a Chinese stir-fry dish made with juicy pieces of pork tenderloin,
bell peppers, onion, and pineapple.

Types of Marinade

1. Pineapple Marinade – It is a sweet, fruity marinade that works great on any cut of
pork or chicken. This marinade gives a great Hawaiian Teriyaki flavor. It is a mixture of
pineapple crush or bits, cider vinegar, honey, brown sugar, olive oil, garlic and soy
sauce. This is also a marinade for cut strips of pork or chicken over rice. Make an
extra marinade to use as a sauce but must keep it separate from the meat.

2. Pork chop marinade- It is an Asian style marinade that can work more on all cuts of
pork like pork chops, and it reminds of a Teriyaki marinade with a hint of heat from the
chili sauce. Tip: Heat this marinade up with extra chili sauce or perhaps a pinch of
cayenne. It is a mixture of cider vinegar (or can use ordinary vinegar), parsley, pepper,
brown sugar, (lemon juices optional), and corn syrup.
3. Jamaican Jerk Marinade – Jerk style of cooking native Jamaica, in which meat is
more of a Jerk rub for the seasoning. It is called a jerk marinade that gets that jerk
flavor deep into the meat. It is a mixture of cider vinegar, oil, and jerk rub made from
(thyme, scallion) and spice (nutmeg, Jamaican pimiento, black pepper, cinnamon, and
chili). This marinade can be used on all kinds of meat and poultry.

4. Pork Rib Marinade –This is using a pork rub for the seasoning with vinegar and
water to turn it into a marinade. Primary ingredients of dry pork rub seasoning are
made of paprika, brown sugar, salt, pepper, garlic powder, chili powder (cayenne, cumin
and onion powder are optional).
5. Teriyaki Marinade - This marinade adds flavor to what is grilling. It is basically a
mixture of rice wine, sesame oil, honey, brown sugar, spices like garlic and ginger, and
sesame seeds. These ingredients make a distinct flavor to the meat and can easily
identify the teriyaki type of marinade. This marinade works particularly well with
pork, beef, and poultry

6. Pork Chop and Tenderloin Marinade- a mixture of ketchup, honey, brown sugar,
soy sauce (oyster is an option), Worcestershire sauce, parsley, cinnamon, garlic, ginger,
and pepper. It uses a liquid hickory to give smoky flavor to the meat but may leave it
out if do prefer. There are some who apply the same ingredients or recipe for grilled pork
chop marinade or pork rib marinade.
7. Bourbon Marinade - This sweet bourbon marinade works perfectly on any food. This
is a mild marinade that requires several hours marinating time before grill. Its main
ingredient -Bourbon is an American whiskey, distilled and aged in a new charred oak
barrel made from corn. Ingredients for this marinade consists of bourbon,
Worcestershire sauce, olive oil, brown sugar, honey, mustard, and pepper
8. Mustard-Vinegar Marinade - This is a simple mustard marinade that tenderizes and
adds flavor. It has a mixture of Dijon mustard, white vinegar, olive oil, honey, sugar, dry
sage, bay leaves, garlic, salt, and pepper. It works well on pork or poultry.
 Practice Exercises/Activity

Activity 1
Directions: Match the Column A to Column B. Match the distinction of the marinades
according to their ingredients or descriptions. Write the correct letter of your answer at
the space provided.

A B

Activity 2.
Directions: Read the statements below that give you the clues and supply the
necessary letter in each box to find the hidden words in the puzzle.
 Engage

Cooking meat cuts should use appropriate cooking method, the type of food being
prepared is a major part of the cookery. There are various different ways to cook meat, it
is best to tailor the cooking to meet the needs of the meat. The Market forms of meat is
also necessary as to what the family’s preference in purchasing. Market form of meat
has different descriptions based on how they are available in the market. Different kinds
of meat acquire different kinds dishes depends on how it requires. Marinades is also
important in cooking meats, it has eight distinctive descriptions like for example the
pineapple marinade, it gives sweetness and fruity marinade.

Apply
Directions: (choose one as your output)

1. Make a cooking vlog of a meat dish. Record a minimum of 2 minutes vlog on the
meat dish of your choice Option
2. Perform a meat dish cooking vlog at home with your parents/guardians as
audience. Artistically write the script of your vlog, the recipe, procedure, and the
evaluation signed by your parents/guardians on your end product.
 Post Test
Test – I MULTIPLE CHOICE:
Directions: Read each item carefully and choose the letter that corresponds to the
correct answer.
1. Which of them is NOT considered an acid ingredient of marinade?
a. bourbon b. cider c. liquid hickory d. Worcestershire sauce

2. What type of marinade is using a jerk rub?

a. Hawaiian b. Jamaican Jerk c. Tenderloin d. Teriyaki

3. Which of the following must be avoided in making dry ‘pork rub’?

a. paprika and cayenne b. sugar and salt
c. garlic and onion powder d. soy sauce and cider

4. What do you call the marinade that used an American whiskey, distilled in
an aged oak barrel?
a. Bourbon b. Pineapple c. Pork chop d. Tenderloin

5. Which of them gives Hawaiian flavor?

a. Jamaican Jerk b. Mustard-vinegar c. Pineapple d. Teriyaki

6. What refers to the flesh of a cow, cattle, or ox used as food.

a. Beef b. Carabeef c. Pork d. Veal

7. Which of the following is the meat of domesticated pig or swine?

a. Beef b. Carabeef c. Pork d. Veal

8. The white flecks and fat streaks that is stored within the lean meat pieces.
a. Barding b. Marbling c. Connective tissue d. Muscle fiber

9. Which of the following is a meat immediately slaughtered without chilling and sold in
a public market?
a. canned meat b. chilled meat c. fresh meat d. frozen meat

10. Which of them is a meat placed or stored in a chiller within 24 hours before has
been sold in the meat shop?
a. chilled meat b. fresh meat c. frozen meat d. preserved meat

11. What do you call the meat that has been preserved through dehydration?
a. canned meat b. cured meat c. dried meat d. treated meat

12. Which of the following is a cooked meat placed in a tin can?

a. canned meat b. cured meat c. salted meat d. smoked meat

13. Which of them is stored in a freezer that is sold as hard as stone?

a. canned meat b. chilled meat c. frozen meat d. processed meat
14. Which of them is produced from older cattle?
a. beef meat b. lamb meat c. pork meat d. veal meat
15. Which of the following are examples of acid used for marinating EXCEPT?
a. lemon juice b. soy sauce c. vinegar d. wine 2

Answers Key

Activity 2 Post test

down 1. C
1. Chilled 2. B
2. beef 3. d
4. a
acro 5. c
ss 6. b
3. lamb 7. c
4. veal 8. b
5. dried 9. c
10.a
11.c
12.a
13.c
14.a
15.b