Sample Study Guide

COOKERY NC II: PREPARE HOT MEALS (COC 1)

PREPARING MEAT DISHES
(5 Days)
STUDY GUIDE

Prepared by: Name of Instructor

INTRODUCTION

Welcome to Cookery NC II: Preparing Meat Dishes. This module is under the cluster COC 1 : Preparing
Hot Meals. In this module you will learn the types, characteristics, composition, and structure of meat.
This module will also present you the different cuts of meat together with the proper preparation and
presentation technique or each type of meat cut.

OBJECTIVES
At the end of this module, you should be able to:
1. Determine the different types and cuts of meats
2. Perform the basic meat fabrication techniques
3. Prepare and present Meat Dishes properly

KEY CONCEPTS
1. Types of meat
• Composition and structure of meat
• Beef, pork and lamb meat

2. Different cuts of meat

• Primal and sub-primal cuts of meat
• Variety meat cuts

3. Meat fabrication techniques

• Cleaning meat
• Tying roasts
• Marinating meat
• Preparing Frenched meat

4. Methods for cooking and presenting meat dishes

• Boiling, poaching, roasting, grilling, searing, sautéing, braising, and stewing
• Plating meat dishes

LEARNING RESOURCES
1. Competency Based Learning Materials
2. Online Learning Materials uploaded on LMS
3. Recipe Books and Actual Workshop

Capability Building of the Training Package Development Committee on the Online Courseware
Development Process
Sample Study Guide

STUDY QUESTIONS
1. What is the composition and structure of meat and how does it affect its flavor and texture?
2. What are the characteristics of the common types of meat?
3. What is the difference between Primal and Sub-primal cuts of meat? How does the meat cut affect
the preparation of meat dishes?
4. What are the safety measures in handling meat?
5. What are the ingredients of a standard marinade?
6. What are the different methods of cooking applied to different cuts of meat?
7. What are the common types of sauce paired with meat dishes?

ACTIVITIES (Include Online and Offline activities)

A. Online Activities
1. Enrollment to the Online Module for Cookery NC II: Preparing Meat Dishes
2. Participate in the Getting to Know You Discussion Forum and take the Pretest
3. Read lessons under Unit 1: Introduction to Meat
4. Complete Activity No. 1
5. Submit Assignment No. 1 and 2
6. Take the Unit Quiz for Unit 1
7. Read lessons under Unit 2: Meat Fabrication
8. Complete Activity No. 2 and 3
9. Watch Video No. 1 and 2
10. Answer Assignment No. 3,4,5 and 6.
11. Take the Unit Quiz for Unit 2
12. Take the Module Post-test

B. Offline Activities
1. Orientation to the blended learning program
2. Demonstration and assessment of task/job activities and oral questioning
3. Mentoring and coaching
4. Institutional Assessment (After passing all the modules under the cluster COC 1: Preparing Hot Meals)

STUDY SCHEDULE
Please refer to the schedule for your reference
DATE/PERIOD TOPICS ACTIVITY VENUE AND TIME NO OF
HOURS
Face to Face: Lecture Room 3 Hours
Orientation to • Lecture on Digital 08:00 AM
the blended Literacy
learning • Class Discussion
October 1,
program • Lecture on
2019
Netiquette
Online: Computer 2.5 Hours
Recognition of
• Registration to LMS Laboratory
Prior Learning
• Enrollment to Online 01:00 PM
Module
Capability Building of the Training Package Development Committee on the Online Courseware
Development Process
Sample Study Guide

• Watch Video: Basic

Navigation of LMS
• Watch “Module
Introduction Video”
• Participate in the
Discussion Forum
“Getting to Know
You”
• Take Pretest (Self-
assessment)
Face to Face: Lecture Room 1.5 Hours
• Feed backing 04:00 PM
Online: Home 4 Hours
• Read “Lesson 1:
Introduction to Meat
Dishes
• Complete “Activity 1:
Unit I:
October 2, Meat Match”
Introduction to
2019 • Read “Lesson 2:
Meat
Determining Types
and Characteristics of
Meat”
• Submit Assignment 1
and 2
Online: Home Home 6 Hours
• Read “Lesson 1
Determining the
Primal and Sub-
primal Cuts of Meat”
• Complete Activity
No. 2 Name that
Meat Cut
Unit 2: Meat
• Read Lesson 2:
October 3, Fabrication
Handling Meat Safety
2019
• Watch Video 1
Cleaning Meat
• Read Lesson 3:
Preparing Meat for
Cooking
• Watch Video 2: Tying
a Roast
• Answer Assignment
3, 4 and 5
Online: Computer 4 Hours
Unit 2 Meat
October 4, • Read Lesson 4 Laboratory
Fabrication
2019 Cooking Meat Dishes 08:00 AM/1st
(cont.)
Group
Capability Building of the Training Package Development Committee on the Online Courseware
Development Process
Sample Study Guide

• Read Lesson 5 Plating 01:00 PM/ 2nd

Meat Dishes Group
• Answer Assignment
No. 6 and 7
• Take Unit Quiz
Face to Face: Workshop Area 4 Hours
• Practice safety 08:00 AM/2nd
measures in handling Group
meat 01:00 PM/ 1ST
• Prepare meat using Group
the standard
marinade

Online: Computer Laboratory Computer 4 Hours

• Take Post Test Laboratory
08:00 AM/1st
Group
01:00 PM/ 2nd
October 5, Preparing Meat Group
2019 Dishes Face to Face : Workshop Area 4 Hours
• Prepare one (1) meat 08:00 AM/2nd
dish from the list of Group
meat recipes from 01:00 PM/ 1ST
your Assignment No. Group
6

REFERENCES:
1. Competency Based Learning Materials
2. ASEAN. (2013). Identify and Prepare Various Meats. Melbourne, Australia: William Angliss Institute of
TAFE.
3. Gisslen, W. (2007). Professional Cooking 6th ed. Hoboken, New Jersey: John Wiley & Sons, Inc.
4. Johnson & Wales University. (2010). Culinary Essentials. California, USA: Glencoe/McGraw-Hill
Companies Inc.

Capability Building of the Training Package Development Committee on the Online Courseware
Development Process