WEEK 3 Cookery NC II Past Paper PDF

NOTRE DAME OF TRECE MARTIREZ GRADE LEVEL:11 WEEK 3 rd SUBJECT: COOKERY NC II 3 Q...

NOTRE DAME OF TRECE MARTIREZ GRADE LEVEL:11 WEEK 3 rd SUBJECT: COOKERY NC II 3 QUARTER TOPIC: PREPARING MEAT DISHES UNIT 2.1 CONTENT STANDARDS The learners demonstrate an understanding preparing and cooking meat dishes Performance Standard The learners independently prepare and cook meat dishes Learning Competency identify the market forms and cuts of meat prepare meat cuts according to the given recipe UNIT 2: Meat Fabrication LESSON 1: Determining the Primal and Sub-primal Cuts of Meat Introduction This lesson is about the primal and sub-primal cuts of meat as well as the variety meats used in cooking. Before you proceed, take to make yourself familiar with the following terms you will encounter as you go further into this module. The carcass refers to the whole body minus the head, feet, entrails and hides (except for pork). This is rarely purchased though since it will require additional resources for butchering. Primal cuts are divisions of the sides, quarters, forelimbs and hindlimbs while sub-primal or fabricated cuts are trimmed versions of primal cuts and can even be cut ready for cooking. TOPIC 1: Beef Cuts The beef carcass is usually cut into two (forequarter and hindquarter) before it is divided into primal cuts. The following are the primal cuts of beef and some of the fabricated cuts you can get from each. The following are the common methods of cooking used for the sub-primal or fabricated cuts of beef: 1. Chuck (Tender chuck, Chuck ribs) Braised Stewed Roasted (Tender chuck, Ground beef) 2. Plate, Shank, Brisket and Flank Braised Stewed 3. Ribs and Loin (Shortloin, Sirloin) Broiled Roasted 4. Round (Eye round, Rump, Knuckle, Topside) Braised Stewed Broiled Roasted  NOTRE DAME OF TRECE MARTIREZ TOPIC 2: Pork Cuts Pork is a type of red meat coming from domesticated swine or hogs. Records say that the practice of domesticating hogs started in the Middle East but the earliest pork recipe found was a 2000-year- old Chinese dish. Same with beef, the carcass of pork is usually divided into two – forequarter and hindquarter before being sectioned into the following sub-primal cuts: The following are the common methods of cooking used for the sub-primal or fabricated cuts of pork: Picnic Shoulder (Shoulder hock, Blade steak), Spare Ribs and Side Braised Stewed Roasted Broiled Loin (Chops, Sirloin and Tenderloin) Roasted Braised (Country-Style ribs, Back ribs) Broiled Leg (Ham, Rump) Broiled Roasted TOPIC 3: Lamb Cuts Lamb is another type of red meat coming from sheep. As the sheep gets older, the meat gets a deeper color and becomes tougher. Here are the primal and sub-primal cuts of lamb. The following are the common methods of cooking used for the sub-primal or fabricated cuts of lamb: 1. Loin (Tenderloin, Sirloin) Roasted Broiled 2. Ribs (Lamb Rack, Rib chop) and Shoulder (Blade chop, Arm chop) Roasted Broiled 3. Leg (Leg Chop, Rump) and Breast (Spare ribs, Riblets) Broiled Roasted Braised (Spare ribs, Riblets) 4. Shanks (Foreshanks, Hind shanks) Braised Stewed  NOTRE DAME OF TRECE MARTIREZ TOPIC 4: Variety Meats Variety meats, also known as offals or fancy meats, are edible organs which are not included in the primary or secondary cuts. The common variety meat used in cooking are:  NOTRE DAME OF TRECE MARTIREZ COOKERY NC II LESSON: 2 WEEK 3 NAME: ___________________________________________________________________________________________________ STRAND/SECTION: ______________________________ TEACHER: __________________________________________ PERFORMANCE TASK: NAME THAT MEAT CUT Direction: In a bond paper, label the cuts indicated by the question marks. (10 points) 1.___________________ 2.___________________ 3.___________________ 4____________________ 5.___________________ 6.___________________ 7.___________________ 8____________________ 9.___________________ 10.__________________