cookery

1. Q4_W3_D1
LO2-Cook Meat Cuts
2.1 Identify the market forms and cuts of meat

2. Lesson Objectives:
▪ At the end of this lesson,
the learners are able to
explain the difference of
each preparation method
of meat. 2

3. Review
Time 3

4. 4
______1. Meat from domesticated pigs, typically
high in fat, commonly slaughtered one year or
less of age to ensure tender cuts.
______2. Meat from cattle over one year old.
______3. A flesh of a young calf, 4-5 months old.
Because of its age, it is considered by some to
be the finest meat.
______4. Meats of domesticated sheep.
______5. This meat is from matured sheep.
______6. This meat is from carabao.
______7. This meat is come from goat and dear.
A. Pork
B. Beef
C. Veal
D. Lamb
E. Mutton
F. Carabeef
G. Chevon
Matching Type: Match the items in Column A with the items in Column B. Write
the correct letter only.

5. 5

6. 6
Enumerate the five (5) nutrient content of meat.
1.
2,
3.
4.
5.
Answer Key
1. Protein
2. Fat
3. Carbohydrate
4. Vitamins
5.Minerals

7. 7
1 2 3
4 5
6
BUTT LOIN
HAM
PICNIC RIB
BELLY

8. Fresh Meat- Meat
that is recently
slaughtered, has not
been preserved, or
frozen

9. Chilled Meat- Meat
that is placed in
chiller or slightly
cold.

10. Frozen Meat- Frozen
meat means meat which
has been frozen after
slaughter to a
temperature of minus 8
degrees Celsius or
below

11. 4. Cured Meat- Meat
preserved by salting,
smoking or aging.

12. Processed Meat- Meat
preserved by chemical
process. They include
bacon and hot dogs. Eating
processed meats increases
your cancer risk

13. Canned Meat- Canned meat
products are prepared by
hermetically sealing (preventing
the escape or entry of air) the
product in a container (usually tin
coated steel cans) and thermally
processed to destroy spoilage
microorganisms.

14. ▪ Why is it important to
know the different market
forms and cuts of meat?

15. 15

16. Given below is the list of the most common cuts of
beef, explained what these are and give best way on
how to cook them. Write your answer on your
notebook for checking
1. Blade Steak and Roast 9. Porterhouse
2. Chuck 10. Rump
3. Scotch Fillet
4. Rolled Rib And Standing Rib Roast
5. Point End Brisket
6. Sirloin
7. Fillet
8. T-Bone

17. ADDITIONAL ACTIVITY
(Performance Task)
Homemade Pork Tocino Recipe

18. 18