LEARNING ACTIVITY SHEETS
TVL-HE-COOKERY-GRADE 12
___________________________________________________________________________
NAME:_________________________________STRAND/SEC:___________________
DATE:___________ SCORE:____________
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 2. Cook meat cuts
Activity 1. The following recipes are suggested in cooking activity. You have an
option for other recipes suited in your family budget.
Embutido
Ingredients Directions
2 lbs ground pork 1. Combine all ingredients in a bowl.
2 eggs, lightly beaten 2. Mix thoroughly.
2 hot dogs, chopped 3. Roll 1 cup of mixture in foil.
1 onion, chopped 4. Steam for 1 hour.
1 red bell pepper, chopped 5. Let cool.
1/2 cup sweet pickle relish 6. Chill for 4 hours or overnight.
1/2 cup tomato sauce 7. Slice diagonally
1 cup shredded bread
salt
pepper
soy sauce
1 stalk celery, chopped
2 tablespoons powdered milk (optional)
Pork Binagoongan
Ingredients Directions
1 lb. pork, cut into pieces Fry pork pieces in hot oil.
1/4 cup oil Saute garlic, onions and tomatoes after
1/2 head garlic, crushed pork has browned.
1 onion, sliced thinly Add the rest of the ingredients and let
1 large tomato, sliced simmer until pork is tender.
1/2 cup bagoong alamang If desired, let water reduce.
1/2 cup vinegar Serve with rice.
2 cups water
__________________________________________________________________________________________
Quarter 4 Week: 3 & 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 2. Cook meat cuts.
(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY SHEETS
TVL-HE-COOKERY-GRADE 12
___________________________________________________________________________
Prepare a narrative report.
Name: ________________ Date: ________________
Activity: Marinated Meat Dish
Recipe: _______________________ No. of servings: _____
Ingredients: Total Costs / Budget: _______
______________________________
______________________________
______________________________
Procedures:
Note: Include photo documents.
Evaluation / Remarks: Let you and your family members evaluate the dish. Prepare a
comment card for the evaluation and attached to your narrative report.
Activity 2: Multiple choice. Read each question carefully. Choose the letter
that corresponds to the correct answer. Write your answer on the blank.
_____1. This marinade works particularly well with pork and poultry.
A. Pork Chop Marinade C. Teriyaki Marinade
B. Pork Rib Marinade D. Bourbon Marinade
_____2. It is a simple mustard marinade that tenderizes and adds flavor. It
works well on pork or poultry.
A. Pork Chop Marinade C. Mustard Vinegar Marinade
B. Pork Rib Marinade D. Bourbon Marinade
_____3. It is a mild marinade so you will want several hours marinating time
with it before grilling.
A. Pork Chop Marinade C. Teriyaki Marinade
B. Pork Rib Marinade D. Bourbon Marinade
_____4. It uses a pork rub for the seasoning with vinegar and water to turn
it into a marinade.
A. Pork Chop Marinade C. Teriyaki Marinade
B. Pork Rib Marinade D. Bourbon Marinade
_____5. It adds flavor to the meat and make it more tender and juicy.
A. Spices B. Herbs C. Marinades D. Seasonings
_____6. It is a cooking method in which the item to be cooked is partially
covered with liquid and then simmered slowly at a low temperature.
A. Boiling C. Simmering
B. Braising and Stewing D. Steaming
__________________________________________________________________________________________
Quarter 4 Week: 3 & 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 2. Cook meat cuts.
(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY SHEETS
TVL-HE-COOKERY-GRADE 12
___________________________________________________________________________
_____7. It is a cooking method that happens when the liquid's temperature
reaches 212 degrees.
A. Boiling C. Simmering
B. Braising and Stewing D. Steaming
_____8. It refers to cooking food in liquid, or even just cooking the liquid
itself, at a temperature just below the boiling point.
A. Boiling C. Simmering
B. Braising and Stewing D. Steaming
_____9. The process by which meat is browned which can only be achieved
through dry-heat cooking.
A. Maillard Reaction C. Dry Heat Method
B. Moist-heat Method D. Steaming
______10. This method include any technique that involves cooking with
moisture whether it is steam, water, stock, wine or some other liquid.
A. Maillard Reaction C. Dry Heat Method
B. Moist-heat Method D. Steaming
Activity 3: Differentiate Dry-heat Method and Moist-heat Method of
cooking meat using Venn diagram.
Dry-heat Method Moist-heat Method
__________________________________________________________________________________________
Quarter 4 Week: 3 & 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 2. Cook meat cuts.
(This is a Government Property. Not For Sale.)
LEARNING ACTIVITY SHEETS
TVL-HE-COOKERY-GRADE 12
___________________________________________________________________________
REFERENCE
https://asian-recipe.com/philippines-meat-dishes
LM-Cookery Grade 10 pages 340-353
https://www.google.com/search?q=venn+diagram+template&tbm
__________________________________________________________________________________________
Quarter 4 Week: 3 & 4
LESSON 1 - PREPARE AND COOK MEAT (PCM)
LO 2. Cook meat cuts.
(This is a Government Property. Not For Sale.)
