Cookery10 Week3-5 - Q4
Cookery10 Week3-5 - Q4
Cookery10 Week3-5 - Q4
Department of Education
Region III – Central Luzon
SCHOOLS DIVISION OFFICE OF BALANGA CITY
Name of Learner: _____________________________ Grade Level: _______________
Section: ___________________________ Date: ________________
TLE Cookery 10
Third Quarter, Week 3
Lesson 1. Prepare and Cook meat
Learning Outcome 2 Cook Meat Cuts
Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicier.
Marinade - is sauce in which food is soaked before cooking.
Marinate - means to soak food in a marinade.
Three basic components of marinades
1. Acid, such as lemon juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat and tenderizes it.
2. Oil- This protects and preserves the food while marinated and also when it’s being cooked.
3. Any herb and/or spice- It gives a marinade its unique flavor and zest
Examples of Marinades
Pineapple Marinade - This sweet, fruity marinade works great on any cut of pork or chicken.
Pork Chop Marinade - This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops,
reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce.
Jamaican Jerk Marinade - this is a jerk marinade that gets that jerk flavor deep into the meat, can use on all kinds of
meat and poultry.
Pork Rib Marinade - It uses a pork rub for the seasoning with vinegar and water to turn it into a marinade.
Teriyaki Marinade - This marinade works particularly well with pork and poultry.
Pork Chop and Tenderloin Marinade - Doug Freeman sent in this marinade recipe for grilled pork. You may leave out
the liquid smoke if you are so inclined.
Bourbon Marinade - This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild marinade
so you will want several hours marinating time with it before you grill.
Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry.
Activity 1. Instruction: List what is asked to complete the given graph below.
Activity 2. Instruction: Classify whether the following methods of cooking meat is Dry method or Moist method.
_______1. Braising ________6. Grilling
_______2. Steaming ________7. Simmering
_______3. Deep- Frying ________8. Sautéing
_______4. Boiling ________9. Broiling
_______5. Baking _______10. Roasting
Activity 3. Instruction: Fill in the blanks. Choose your answer inside the box below.
1. Ground meat and cubed usually made from _________ can be cooked by dry heat or moist heat.
2. High heat toughens and shrinks _________ and results in excessive moisture lost.
3. Meat and poultry are generally _________ for 2 hours up to 2 days.
4. __________cuts like ribs and loin cuts are used for roasting, broiling and grilling.
5. Wait for your __________to cool down before pouring over the meat of your choice.
6. Always your __________ meat while it's marinating.
7. __________ cuts from chuck or shoulder are usually braced.
8. To avoid over cooking, meat should be ___________, never boiled.
9. Meats high in _____________ are cooked without added fat, such as roasting or broiling.
10. Less tender cuts from leg or round are used for _____________.
Assessment. Instruction: Identify the following. Choose your answer inside the box below.
Activity 1. Instruction: Write YES if the statement is true and write NO if the statement is false.
1. Ensure that there is the right amount of __________and the plate complements the dish.
2. Another way to finish food is with a __________or swirl of a concentrated sauce or liquid.
3. Adding _________to a dish can take it from ordinary to stunning.
4. As a general rule, half of the food on the plate should comprise of ____________.
5. Nearly any savory dish is well-served by a __________of fresh chives, parsley, dill, or mint.
6. Creating a _________contrast is a good way to draw the eye.
7. The way you cook your vegetables has a lot of bearing on the overall visual effect of a __________.
8. Underdone or overcooked fried_________ are difficult to present in an appealing way.
9. Consider how to present the main__________ in relation to the side dishes.
10. Cutting vegetables in interesting __________can make the simple become special.
Week 5 Performance Task: With the help of your parents or older siblings prepare, cook and present Meat dishes
creatively. Copy the given format of template to present your output. You can use Meat dishes recipe of your choice. Don’t
forget to take some pictures while doing the activity for your job plan.
Your output will be rated using the rubric below: Fill out your Job Plan.
SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt
Template for Job Plan (copy and answer the template in 1 whole sheet of paper)
Name:______________________ Procedure:
Section:_____________________
Recipe Title:_________________
Objectives:
_________________________________________
_________________________________________
Ingredients:
Quantity Unit Item Price
Pictures of output:
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