Welcome to

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

Checking of Attendance
Safety doesn't happen by
accident.
REYNOLDS TRAINING SERVICES
 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
What are the cuts of pork that are commonly available in
in the market?
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.
 Write the corresponding meat
Dish Is It 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
CATEGORY
(10)
Craftmanship & Form is carefully planned,
Accuracy correct, and realistic. Edges are
smooth, 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.
Work habits/ Respectful and open to positive
attitude/ safety suggestions. Cleans work area
thoroughly. Maintains
observance of safety protocols.
COMPETENT NOVICE NEEDS IMPROVEMENT
(8) (6) (4)
Lacks one indicator Lacks two indicators Lacks three indicators or
more
The model displays The model displays Lacks details and
evidence of satisfying evidence of detail and creativity.
detail and creativity. creativity.
Uses allotted time for Has difficulty focusing on Hardly evidences caring
work but is sometimes the project most of the about quality of the work.
distracted by others. time. Easily distracted by No additional effort is
Work fails short for others. noted than to comply.
excellence.
Respectful and accepts Lacks openness for Leaves clean up to others.
suggestions. Cleans suggestion for Has an “attitude” and is
work area. Observed improvement. Has not observing safety
safety protocols most of difficulty cleaning up and protocols.
the time. 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.