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    Cookery 12 Q4 LAS 1

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    RICARDO RAQUION

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    © All Rights Reserved
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    Cookery 12 Q4 LAS 1

    Uploaded by

    RICARDO RAQUION
    7 views3 pages

    Copyright

    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    7 views3 pages

    Cookery 12 Q4 LAS 1

    Uploaded by

    RICARDO RAQUION

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    LEARNING ACTIVITY SHEETS

    TVL-HE-COOKERY-GRADE 12
    __________________________________________________________________________________

    NAME:_________________________________STRAND/SEC:___________________
    DATE:___________ SCORE:____________

    LESSON 1 - PREPARE AND COOK MEAT (PCM)


    LO 1. Perform mise en place.

    Activity 1. Identify how your meat is done through the following gestures.

    1.

    2. 3.

    4. 5.

    Activity 2. Enumerate essential tools in meat preparation.


    1._______________________________________
    2. _______________________________________
    3. _______________________________________
    4. _______________________________________
    5. _______________________________________
    6. _______________________________________
    7. _______________________________________
    8. _______________________________________
    9. _______________________________________

    __________________________________________________________________________________________
    Quarter 4 Week: 1 & 2
    LESSON 1 - PREPARE AND COOK MEAT (PCM)
    LO 1. Perform mise en place.
    (This is a Government Property. Not For Sale.)
    LEARNING ACTIVITY SHEETS
    TVL-HE-COOKERY-GRADE 12
    __________________________________________________________________________________

    Activity 3. Label the primary beef cuts directly in its portion.

    https://www.beststopinscott.com/a-guide-to-meat-the-8-cuts-of-beef/

    Activity 4
    Search for a traditional recipe of processing meat. Fill in the information needed below.

    1. Menu item name: ____________________________________


    2. Total Yield: _________________________________________
    3. Portion size: ________________________________________
    4. Ingredient list/quantity : ___________________________________________
    ___________________________________________
    ___________________________________________
    ___________________________________________
    5. Preparation procedures: ___________________________________________
    ___________________________________________
    ___________________________________________
    6. Special instructions: ______________________________________________
    7. Mise en place : __________________________________________________
    8. Service instructions, including hot/cold storage: _________________________
    __________________________________________________________________________________________
    Quarter 4 Week: 1 & 2
    LESSON 1 - PREPARE AND COOK MEAT (PCM)
    LO 1. Perform mise en place.
    (This is a Government Property. Not For Sale.)
    LEARNING ACTIVITY SHEETS
    TVL-HE-COOKERY-GRADE 12
    __________________________________________________________________________________
    REFERENCE
    https://www.beststopinscott.com/a-guide-to-meat-the-8-cuts-of-beef/
    https://s3-ap-southeast-1.amazonaws.com/asean-
    asia/documents/toolboxes/Identify%20and%20prepare%20various%20meats/TM_Identify_&
    _prepare_various_meats_FN_070214.pdf
    https://georgiapellegrini.com/2012/10/15/blog/pioneer-skills/10-most-useful-kitchen-tools-for-
    cooking-meat/
    Meat Activities Accessed on April 26, 2021
    https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/388/388-746/388-746_pdf.pdf

    ANSWER KEY
    Activity 1
    1. Raw
    2. Rare
    3. Medium Rare
    4. Well Done
    5. Medium
    Activity 2.
    1. A meat thermometer that takes out the guesswork.
    2. A quality boning knife.
    3. An extremely sharp butcher knife for carving and slicing.
    4. A cast iron skillet that retains heat.
    5. Kitchen twine.
    6. Dutch oven.
    7. Large plastic brining bags.
    8. Meat mallet or heavy rolling pin.
    9. Essential knives.

    __________________________________________________________________________________________
    Quarter 4 Week: 1 & 2
    LESSON 1 - PREPARE AND COOK MEAT (PCM)
    LO 1. Perform mise en place.
    (This is a Government Property. Not For Sale.)

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