COMPETENCY BASED LEARNING
MATERIALS
Sector : TOURISM SECTOR ( COOKERY)
Qualification Title: COMMERCIAL COOKING NC II
Unit of Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
Module Title: CLEANING AND MAINTAINING KITCHEN
PREMISES
ANGELITA C. MAGPANTAY
TRAINER
UNIT OF COMPETENCY : PREPARE MEAT DISHES
MODULE TITLE : PREPARING MEAT DISHES
MODULE DESCRIPTOR : This module deals with the skills, knowledge
and attitude required in selecting, preparing,
presenting and storing meats.
NOMINAL DURATION : 24 hours
SUMMARY OF LEARNING OUTCOMES:
Upon completion of this module the students/trainees will be able
to:
LO1. Perform Mise en place
LO2. Cook meat cuts for service
LO3. Present meat cuts for service
LO4. Store meat
LO1. PERFORM MISE EN PLACE
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
CONTENTS:
Classifications of meat
Tools, equipment needed in preparing meat dishes
Applied safe and accurate cutting techniques
Prepared a range of meat dishes to enterprise standards
Characteristics of meats including type, cut, quality and fat content
Characteristics of different meat cuts including primary, secondary
and portioned cuts
Types of meat and its source
Components of meat
Prepare a variety of appetizers and salads from different
recipes and
CONDITIONS: The students/trainees must be provided with the following:
2.
EQUIPMENT 1. SUPPLIES &
L
MATERIALS
3. LCD 45. Types of meat 5
Projector Market forms 3.
(optional M
for lecture) - Live
4. Overhead - Fresh 5
Projector - Frozen 4.
(Optional - Cryovac B
for lecture) - Preserved
5. Television - Cuts 5
and o Whole carcass 5.
multimedia o Primal Vi
player o Sub-primal or
2.
EQUIPMENT 1. SUPPLIES &
L
MATERIALS
6. Whiteboar Secondary
d o Portioned cuts
7. Applicable o Variety or Offal
equipment - Fancy meats
as - Sources of meat
prescribed Swine or hog
by Training
regulations Cow
8. Electric, Calf
gas or
induction Carabao
ranges
9. Ovens, Goat
including
combi
ovens Sheep
10. Microwave
Lamb
s
11. Grills and Venison
griddles
12. Deep 46. Meat sundries
fryers 47. Liver
13. Salamande 48. Intestine blood
rs 49. Gizzard
14. Food 50. Heart
processors 51. Tongue
15. Blenders 52. ear
16. Mixers
17. Slicers
18. Pans
19. Utensils
20. Tilting fry
pan
21. Steamers
22. Baine
marie
23. Mandoline
24.
25. TOOLS
26.
27. pots and
pans
28. bowls and
29. Plastic
wrap
30. Aluminum
foil
31. measuring
cups
32. weighing
2.
EQUIPMENT 1. SUPPLIES &
L
MATERIALS
scales
33. cleaning
materials
and
34. linen
35. tea towels
36. serviettes
37. table cloth
38. aprons
39. uniforms
40. hair
restraints
41. toque,
42. caps,
43. hairnets
44.
METHODOLOGIES:
Lecture/ demonstration
Film viewing
On the job experience
ASSESSMENT METHODS:
Direct observation
Written or oral questioning
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
LO2. COOK MEAT CUTS FOR SERVICE
ASSESSMENT CRITERIA:
1. Appropriate cooking methods are identified and used for cooking
2. A variety of portioned meat cuts are cooked in accordance to standard
recipe specifications
3. A variety of offal dishes are cooked according to standard recipes
4. Meats are carved using the appropriate tools and techniques
5. Ingredients are adjusted to meet special requests of customers
6. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
7. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
CONTENTS:
Methods of cooking meat
Different cuts of meat
Uses and characteristics of various knives and equipment
Safe work practices
Logical and time efficient work flow
Appropriate preparation and cookery methods for various cuts and
types of meat
Meat cutting techniques
Knife care and maintenance
Organizational skills and teamwork
Principles and practices of hygienic handling and storage of meat
Costing, yield testing, portion control of meat
Waste minimization techniques and environment-friendly disposal
CONDITIONS: The students/trainees must be provided with the following:
5
EQUIPMENT 56. SUPPLIES & 7.
MATERIALS L
58. LCD Market forms 1
Projector 2
(optional - Live 6.
for lecture) - Fresh M
59. Overhead - Frozen
Projector - Cryovac 1
(Optional - Preserved 2
for lecture) - Cuts 7.
60. Television o Whole carcass B
and o Primal
5
EQUIPMENT 56. SUPPLIES & 7.
MATERIALS L
multimedia o Sub-primal or 1
player Secondary 2
61. Whiteboar o Portioned cuts 8.
d o Variety or Offal Vi
62. Applicable - Fancy meats
equipment - Sources of meat
as Swine or hog
prescribed
by Training Cow
regulations
Calf
63. Electric,
gas or Carabao
induction
ranges Goat
64. Ovens, Sheep
including
combi Lamb
ovens
65. Microwave Venison
s 100. Meat
66. Grills and sundries
griddles 101. Liver
67. Deep 102. Intestine
fryers blood
68. Salamande 103. Gizzard
rs 104. Heart
69. Food 105. Tongue
processors 106. Ear
70. Blenders 107.
71. Mixers 108. Types/kind
72. Slicers s of meat
73. Pans 109. Pork
74. Utensils 110. Beef
75. Tilting fry 111. Lamb
pan 112. Veal
76. Steamers 113. Game
77. Baine 114. Carabao
marie 115. Crocodile
78. Mandoline 116. Goat
79. 117. Water
80. TOOLS buffalo
81. 118. Deer
82. pots and 119. Free range
pans chicken
83. bowls and 120. Wild boar
84. Plastic 121. Exotic
wrap meat
85. Aluminum 122. Sausages
foil 123. Salami
5
EQUIPMENT 56. SUPPLIES & 7.
MATERIALS L
86. measuring 124. Cured or
cups smoked meats
87. weighing 125. Marinated
scales meat cuts
88. cleaning
materials
and
89. linen
90. tea towels
91. serviettes
92. table cloth
93. aprons
94. uniforms
95. hair
restraints
96. toque,
97. caps,
98. hairnets
99.
METHODOLOGIES:
Lecture/ demonstration
Film viewing
On the job experience
ASSESSMENT METHODS:
Direct observation
Written or oral questioning
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
LO3. PRESENT MEAT CUTS FOR SERVICE
ASSESSMENT CRITERIA:
3.1 Meat dishes are presented attractively according to classical, cultural and
enterprise standards
3.2 Meat dishes are presented hygienically, logically and sequentially within the
required timeframe
3.3 Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting poultry and game dishes
CONTENTS:
Present cooked meat attractively
Portion control for cooked meat
Creative presentation techniques
Hygienic food handling practices
Safe work practices on presenting
Suitable storage techniques to maintain optimum quality of
ingredients
Organizational skills and teamwork
Waste minimization techniques
CONDTIONS: The students/trainees must be provided with the following:
1
3
EQUIPMENT 129. SUPPLIES
0.
& MATERIALS
L
131. LCD 173. Types of 1
Projector meat 8
(optional Market forms 1.
for lecture) M
132. Ove - Live
rhead - Fresh 1
Projector - Frozen 8
(Optional - Cryovac 2.
for lecture) - Preserved B
133. Tele - Cuts
vision and o Whole carcass 1
multimedia o Primal 8
player o Sub-primal or 3.
134. Whit Secondary Vi
eboard o Portioned cuts
1
3
EQUIPMENT 129. SUPPLIES
0.
& MATERIALS
L
135. Appl o Variety or Offal
icable - Fancy meats
equipment - Sources of meat
as Swine or hog
prescribed
by Training Cow
regulations Calf
136. Elec
tric, gas or Carabao
induction
ranges Goat
137. Ove Sheep
ns,
including Lamb
combi
Venison
ovens
138. Micr 174. Meat
owaves sundries
139. Grill 175. Liver
s and 176. Intestine
griddles blood
140. Dee 177. Gizzard
p fryers 178. Heart
141. Sala 179. Tongue
manders 180. ear
142. Foo
d
processors
143. Blen
ders
144. Mix
ers
145. Slic
ers
146. Pan
s
147. Ute
nsils
148. Tiltin
g fry pan
149. Stea
mers
150. Bain
e marie
151. Man
doline
152.
153. TO
1
3
EQUIPMENT 129. SUPPLIES
0.
& MATERIALS
L
OLS
154.
155. pots
and pans
156. bowl
s and
157. Plas
tic wrap
158. Alu
minum foil
159. mea
suring
cups
160. weig
hing scales
161. clea
ning
materials
and
162. line
n
163. tea
towels
164. serv
iettes
165. tabl
e cloth
166. apro
ns
167. unif
orms
168. hair
restraints
169. toqu
e,
170. cap
s,
171.
hairnets
172.
METHODOLOGIES:
Lecture/ demonstration
Film viewing
On the job experience
ASSESSMENT METHODS:
Direct observation of the candidate while preparing meat
Written or oral questioning
Review of portfolios of evidence and third party workplace
reports of on-the-job performance by the candidate
LO4. STORE MEAT
ASSESSMENT CRITERIA:
1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Fresh and cryovac-packed meat are stored correctly according to health
regulations
3 Required containers are used and stored in proper temperature to maintain
freshness, quality and taste
4 . Meat is stored in accordance with FIFO operating procedures and
storage of meat requirements
CONTENTS:
Observed hygienic handling and storing of meat
Principles and practices of storing, freezing and aging of meats
Nutrition content and food values of meat
Culinary terms related to handling and storage of meat commonly
used in the enterprise and industry
Safe work practices
Logical and time efficient work flow
Organizational skills and teamwork
Principles and practices of hygienic handling and storage of meat
Costing, yield testing, portion control of meat
Waste minimization techniques and environment-friendly disposal
1
8
EQUIPMENT 184. SUPPLIES
5.
& MATERIALS
L
186. LCD 228. Types of 2
Projector meat 3
(optional Market forms 6.
for lecture) M
187. Ove - Live
rhead - Fresh 2
Projector - Frozen 3
(Optional - Cryovac 7.
for lecture) - Preserved B
188. Tele - Cuts
vision and o Whole carcass 2
multimedia o Primal 3
player o Sub-primal or 8.
189. Whit Secondary Vi
eboard o Portioned cuts
190. Appl o Variety or Offal
icable - Fancy meats
equipment - Sources of meat
as Swine or hog
prescribed
by Training Cow
regulations Calf
191. Elec
tric, gas or Carabao
induction
ranges Goat
192. Ove Sheep
ns,
including Lamb
combi
Venison
ovens
193. Micr 229. Meat
owaves sundries
1
8
EQUIPMENT 184. SUPPLIES
5.
& MATERIALS
L
194. Grill 230. Liver
s and 231. Intestine
griddles blood
195. Dee 232. Gizzard
p fryers 233. Heart
196. Sala 234. Tongue
manders 235. ear
197. Foo
d
processors
198. Blen
ders
199. Mix
ers
200. Slic
ers
201. Pan
s
202. Ute
nsils
203. Tiltin
g fry pan
204. Stea
mers
205. Bain
e marie
206. Man
doline
207.
208. TO
OLS
209.
210. pots
and pans
211. bowl
s and
212. Plas
tic wrap
213. Alu
minum foil
214. mea
suring
cups
215. weig
hing scales
216. clea
ning
materials
1
8
EQUIPMENT 184. SUPPLIES
5.
& MATERIALS
L
and
217. line
n
218. tea
towels
219. serv
iettes
220. tabl
e cloth
221. apro
ns
222. unif
orms
223. hair
restraints
224. toqu
e,
225. cap
s,
226.
hairnets
227.
