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TLE Cookery 10 Activity Sheet: Meat Preparation

This document contains an activity sheet for a Grade 10 TLE-Cookery class. It includes 4 activities involving meat identification, cuts of meat, cooking methods and a matching activity. Activity 1 asks students to identify cooking tools used for meat. Activity 2 involves matching meat terms to their market forms or animal sources. Activity 3 has students classify cuts of meat by type and tenderness. Activity 4 is a completion activity involving cooking methods for meat like grilling, pan-frying, braising, roasting, poaching, simmering, stewing, baking and terms like tocino and lumpia. The activities were prepared by a teacher and checked by another staff member.

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MHAYLANI OTANES
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112 views3 pages

TLE Cookery 10 Activity Sheet: Meat Preparation

This document contains an activity sheet for a Grade 10 TLE-Cookery class. It includes 4 activities involving meat identification, cuts of meat, cooking methods and a matching activity. Activity 1 asks students to identify cooking tools used for meat. Activity 2 involves matching meat terms to their market forms or animal sources. Activity 3 has students classify cuts of meat by type and tenderness. Activity 4 is a completion activity involving cooking methods for meat like grilling, pan-frying, braising, roasting, poaching, simmering, stewing, baking and terms like tocino and lumpia. The activities were prepared by a teacher and checked by another staff member.

Uploaded by

MHAYLANI OTANES
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
  • Activity Instructions
  • Meat and Cooking Details

FOURTH QUARTER

Week 1 & 2

NAME: _____________________________________________________ _____ _____________________________


Grade & Section: ______________________ _ Parent’s Signature over Printed Name
Score
:
ACTIVITY SHEET IN TLE-COOKERY 10
ACTIVITY 1. TIC-TAC-GO
Directions: Identify the tools and equipment required in preparing meat based on the given clues.
Pick your answer from the box provided. Write your answers of on the other box beside it.
boning knife butcher knife oven meat turner cleaver
tongs
cast iron pan meat thermometer meat tenderizer meat grinder
baster

1. _______________ 3. 4.
2.

5. 6. 7 8.

9. 10.

ACTIVITY 2: Matching Type


Direction: Match Column A with Column B. Write the letter of the correct answer in the space provided.
No. Column A Column B
____1) Hogs/Pigs A. Beef

____2) Calves on young cattle B. Carabeef

____3) Cow (Adult) C. Chevon

____4) Deer D. Lamb

____5) Carabao E. Meat

____6) Goat F. Mutton

____7) Young sheep G. Chevaline

____8) Sheep (adult) H. Pork


____9) Horse I. Veal

____10) Edible flesh of animals J. Venison

(B. This is about the Market Forms of Meat)


No. Column A Column B
____1) 1. Meat products that has been cooked and packed in cans for reheating A. Chilled meat
____2) Meat that is stone hard and solid in form B. Dried Meat

____3) Meat that has been dried out C. Cured meat


____4) Meat that is placed in slightly cold temperature after slaughter D. Canned Meat
____5) Meat products that has been preserved and treated with curing agents. E. Frozen Meat

C. MATCHING TYPE: Match the English terms of meat cuts under Column A with the Filipino term in Column B.
COLUMN A COLUMN B
___ 1. Belly A. Pigi
___ 2. Ham B. Pata
___ 3. Spare Ribs C. Kasim
___ 4. Pork shoulder D. Liempo
___5. Hack/Leg E. Tadyang

ACTIVITY 3: KNOW MY CUT


Direction: Classify the following cuts of meat according to its type. In Column A, write PC for Pork Cut and BC
for Beef Cut. In Column B, write T if it is Tender and LT if Less Tender. Write your answers in each boxes.
Meat cuts A B
PORK CUT or BEEF CUT TENDER or LESS TENDER
1. Brisket
2. Belly
3. Porterhouse
4. Ham
5. T-bone
6. Butt
7. Flank
8. Chuck
9. Spareribs
10. Round
ACTIVITY 4: IDENTIFICATION:
Directions: The following terms are cooking method for meat. Complete the boxes below to complete the
word/s or term/s being described.
6. It is a fast, dry method of cooking tender cuts with radiant heat directed from below or above the meat.
G R L I G
7. A fast cooking method for small, tender cuts in a pan containing a small quantity of hot fat, oil, butter or
clarified butter over moderate heat.
A N - F Y N G
8. A method of cooing that combines cooking in fat with the addition of moisture.
B R I I G
9. A dry heat method that may use small amount of fat or oil as a baste. The meat is cooked over live coal or
oven.
R A T I G
10. It is very gentle, moist heat methods of cooking using a minimum amount of reduce liquid or stock that is
kept at just below simmering point, approximately bet. 90 to 94 ⁰C.
P A C H I
11. A slow, gentle, moist method of cooking in liquid or stock, that is best for cuts with higher amounts of
connective tissue which need long, slow cooking to tenderize them.
S M E R N
12. It is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method.
T E I G
13. A method of cooking food that uses prolonged dry heat, normally in an oven or in a hot surface.
B A I N
14. It is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. It is a cured
meat product native in the Philippines.
T C N
15. It is a Filipino Style of Meatloaf. It is composed of ground pork, vegetables, cheese, raisins, and seasonings.
M U T D O

Prepared by: Checked by:


MHAYLANI O. OTANES-FLORES REMEDIOS ELSIE P. APOSTOL, Ph.D.
T-III/Adviser G10-B SSP-III

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