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Tle 10 Cookery Q4 Module 8
Tle 10 Cookery Q4 Module 8
Objectives: At the end of the lesson, the learners independently prepare and
cook meat dishes. Choose 1 recipe
1. General Appearance
a. color combination is attractive _________ _________ ________
and appealing
b. ingredients cooked just right _________ _________ ________
c. correct consistency not mushy/
very thick/thin consistency _________ ________ ________
2. Palatability
3. Nutritive Value
II. Procedure:
4. Use of Resources: _________ _________ ________
a. kept working table orderly
while preparing the
ingredients
_________ _________ ________
b. used only the proper and
needed utensils and dishes
c. used time-saving
techniques and devices _________ _________ ________
5. Cleanliness and Sanitation
a. was well-groomed and _________ _________ ________
properly dressed for
cooking, use of clean
apron, hair nets, hand towel
and pot holders
b. observed sanitary handling
of food
6. Conservation of Nutrients
a. followed proper preparation
and cooking procedures
PROCEDURE:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips,
sliced eggs, pork fat and some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread
or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground
liver, grated cheese, chopped onions, bay leaves, ground black
pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer for another hour or until beef
is tender.
8. Slice the beef morcon, arrange on a platter, and top with the sauce/
gravy.
(Estimated cooking time: 2 to 3 hours.)
Cooking Tips:
• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster
cooking.
• Optional: Garnish with olives before serving.
Evaluate your finished product using the score sheet
2.Palatability
a. delicious _________ _________ ________
b. tastes just right _________ _________ ________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
1.Use of Resources:
b. kept working table
orderly while preparing _________ _________ ________
the ingredients _________ _________ ________
c. used only the proper
and needed utensils ________ ________ _______
and dishes
d. used time-saving
techniques and ________ ________ ________
devices
2. Cleanliness and Sanitation
a. was well-groomed and
properly dressed for
cooking, use of clean
apron, hair nets, hand
towel and pot holders
b. observed sanitary
handling of food
3. Conservation of Nutrients
a. followed proper
preparation and
cooking procedures
SCORE: (maximum of 42 pts.)
Directions: Read the following statements/questions carefully and choose the
letter with the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. bone C. flesh
B. fat D. ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
A. less tender C. tender
B. slightly tough D. tough
C.
6. What is a long – bladed hatchet or a heavy knife used by a butcher?
A. butchers knife C. cleaver knife
B. chopper knife D. set of slicing knife
7. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. Stewing
8. What do you call the cooking method when meat is cooked in steaming
liquid, and bubbles are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
9. What is an oil-acid mixture which is used to enhance the flavor of meat.
A. brine solution C. soy sauce and vinegar
B. marinade D. salt and calamansi
10. Which of the following tools is used for carving?
A. cleaver C. knife slicer
B. fork D. razor knife
11. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
12. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer
13. Which of the following is the tenderest cut of beef?
A. chunk C. sirloin
B. round cut D. tenderloin
14. When buying meat, what should you first consider?
A. brand C. quality
B. price D. round cut
15. What is your primary consideration when storing goods?
A. expiration date C. quantity
B. fragility D. size
16. These are taken from the internal organs of animals.
A. less tender cuts C. tough cuts
B. tender cuts D. variety cuts
17. A slaughtered animal is called ______________.
A. a carabeef C. a pork
B. a carcass D. a poultry
18. The most common method of preserving meat is________________.
A. curing C. refrigerating
B. drying D. salting
19. In this method, salt, sugar, potassium or sodium nitrate etc. are used in
preserving meat by drying
A. curing C. freezing
B. dehydration D. salting
20. The following are the characteristics of good quality pork, except ___.
A. breast is plump C. no foul odor
B. flesh is pink D. texture is fine and firm
21. A tool used for cutting through bones.
A. butcher knife C. cleaver
B. chef knife D. utility knife
22. Used for carving and slicing cooked meats.
A. butcher knife C. slicer
B. chef knife D. utility knife
23. A knife used for general purposes.
A. butcher knife C. cleaver
B. chef knife D. utility knife
24. It is used in carving roasts chicken and duck.
A. carving knife C. slicer
B. cleaver knife D. utility knife
25. Used for cutting, trimming raw meats.
A. butcher knife C. cleaver
B. chef knife D. utility knife
26. Meat of swine is called:
A. beef C. chevon
B. carabeef D. pork
27. Veal is the meat of:
A. cattle over 1 year old C. sheep
B. goat D. young calf
28. Deer meat is called:
A. beef C. chevon
B. carabeef D. pork
29. Meat of cattle over 1 year old
A. beef C. pork
B. carabeef D. chevon
30. Meat of sheep is called:
A. lamb C. pork
B. carabeef D. chevon
REFERENCE
Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4 th edition. Copyright by
Merriam and Webbster Bookstore, InC. pp. 299 – 322
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Written by ADORACION U. MONDALA, Supervising Science Research
Specialist
Tadle, Julieta D. Technology and Home Economics, Culinary Arts Fourth Year.
Phoenix Publishing House, InC. Copyright 1995 reprinting 2002 pp. 90-103