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Meat Preparation and Cooking Guide

The document provides an overview of a lesson plan on preparing and cooking meat. It includes 5 learning objectives that cover: 1) performing mise en place when preparing meat dishes, 2) cooking different cuts of meat using various methods, 3) plating and presenting cooked meat dishes aesthetically, 4) properly storing fresh and leftover meat, and 5) evaluating finished meat products using rubrics. The lesson will teach students about different types of meat, cuts, preparation techniques, cooking methods, plating, storage, and quality assessment of meat dishes.

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Van Tot
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1K views3 pages

Meat Preparation and Cooking Guide

The document provides an overview of a lesson plan on preparing and cooking meat. It includes 5 learning objectives that cover: 1) performing mise en place when preparing meat dishes, 2) cooking different cuts of meat using various methods, 3) plating and presenting cooked meat dishes aesthetically, 4) properly storing fresh and leftover meat, and 5) evaluating finished meat products using rubrics. The lesson will teach students about different types of meat, cuts, preparation techniques, cooking methods, plating, storage, and quality assessment of meat dishes.

Uploaded by

Van Tot
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Quarter 4

LESSON 1 - PREPARE AND COOK MEAT (PCM)


LO 1. Perform mise’en TLE_HECKPCM
 Principles in meat The learner demonstrates The learner independently place 9-IVa-30
preparation understanding in prepares and cooks meat  Prepare the needed tools,
 Market forms of meat preparing and cooking dishes. equipment, ingredients,
 Different kinds of meat meat dishes. and other supplies based
-Beef on the given recipe
-Pork
-Carabeef
-Others
 Different types of meat
cuts
 Tools, utensils and
equipment for meat
preparation
 Techniques in meat
tenderizing

 Variety of meat dishes LO 2. Cook meat cuts TLE_HECKPCM


 Methods of Cooking Meat  Identify the market forms 9-IVbg-31
-Dry Heat Cooking and cuts of meat
-Moist Heat cooking  Prepare meat cuts
 Cooking specialty cuts according to the given
recipe
 Cooking frozen meat  Prepare and use suitable
marinades for a variety
 Types of marinades of meat cuts
 Identify appropriate
cooking methods for meat
cuts
 Apply the different
techniques in meat
preparation
 Cook meat cuts dishes
according to the given
recipe

. LO3. Present meat dishes


 Present meat dishes TLE_HECKPCM
 Methods of presenting aesthetically based on 9-IVh-32
meat dishes classical and cultural
 Plating standards
 Garnishing  Select suitable plate
according to standard in
 Portion control for serving meat dishes
cooked meat  Present meat dishes
hygienically and
sequentially within the
required time frame

 Techniques in storing LO4. Store meat TLE_HECKPCM


meat 9-IVi-33
- Types of containers  Utilize quality trimmings
- Temperature and leftovers in storing
- First In First Out meat
requirements
 Store fresh and cryovac-
packed meat according to
health regulations

 Utilize required containers


and store meat in proper
temperature to maintain
its quality and freshness

 Store meat in accordance


with FIFO operating
procedures and storage
meat requirements

TLE_HECKPCM
LO5. Evaluate the 9-IVj-34
finished product

 Evaluation of the  Rate the finished


finished product products using rubrics
using rubrics

Quarter 4 LESSON 1 - PREPARE AND COOK MEAT (PCM)  Principles in meat preparation  Market forms of meat  Different
according to the given recipe  Methods of presenting meat dishes  Plating  Garnishing  Portion control f
meat requirements  Evaluation of the finished product using rubrics LO5. Evaluate the finished produ

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