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    Learning Activity Sheets Tvl-He-Cookery-Grade 12: Embutido

    Uploaded by

    Ethan Andro Puno
    This document provides learning activities on preparing and cooking meat for grade 12 students. It includes recipes for embutido and pork binagoongan along with instructions. Students are asked to choose a marinated meat dish, write a narrative report on it, and have their family evaluate the dish. A multiple choice quiz follows on types of marinades and cooking methods like simmering, boiling, and dry heat vs moist heat cooking. Finally, students are to differentiate dry heat and moist heat cooking methods using a Venn diagram.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Learning Activity Sheets Tvl-He-Cookery-Grade 12: Embutido

    Uploaded by

    Ethan Andro Puno
    136 views4 pages
    This document provides learning activities on preparing and cooking meat for grade 12 students. It includes recipes for embutido and pork binagoongan along with instructions. Students are asked to choose a marinated meat dish, write a narrative report on it, and have their family evaluate the dish. A multiple choice quiz follows on types of marinades and cooking methods like simmering, boiling, and dry heat vs moist heat cooking. Finally, students are to differentiate dry heat and moist heat cooking methods using a Venn diagram.

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    12 Cookery

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    This document provides learning activities on preparing and cooking meat for grade 12 students. It includes recipes for embutido and pork binagoongan along with instructions. Students are asked to choose a marinated meat dish, write a narrative report on it, and have their family evaluate the dish. A multiple choice quiz follows on types of marinades and cooking methods like simmering, boiling, and dry heat vs moist heat cooking. Finally, students are to differentiate dry heat and moist heat cooking methods using a Venn diagram.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    136 views4 pages

    Learning Activity Sheets Tvl-He-Cookery-Grade 12: Embutido

    Uploaded by

    Ethan Andro Puno
    This document provides learning activities on preparing and cooking meat for grade 12 students. It includes recipes for embutido and pork binagoongan along with instructions. Students are asked to choose a marinated meat dish, write a narrative report on it, and have their family evaluate the dish. A multiple choice quiz follows on types of marinades and cooking methods like simmering, boiling, and dry heat vs moist heat cooking. Finally, students are to differentiate dry heat and moist heat cooking methods using a Venn diagram.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    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.)

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