Learning Area TLE - COOKERY Grade Level 10

W3 Quarter 4 Date
I. LESSON TITLE LO 2. Cook meat cuts
II. MOST ESSENTIAL LEARNING Prepare and use suitable marinades for a variety of meat cuts.
COMPETENCIES (MELCs) TLE_HECK9-12PCM-IVb-g-31
III. CONTENT/CORE CONTENT Types of Marinades
IV. LEARNING PHASES AND LEARNING ACTIVITIES
A. Introduction (Time Frame: 30 mins.)
In this lesson, you will learn the ingredients in preparing suitable marinades and the uses of the different types of
marinades for a variety of meat and meat cuts. Good marinade will add flavor to your favorite meat and make it more
tender and juicier. Making a marinade is very simple. All you need are three basic components. The first is an acid, such as
lemon juice, vinegar, yogurt, or wine. the second is oil. This protects and preserves the food while marinated and when being
cooked. The third is any herb and/ or spice.
Learning Task 1.
Link: https://docs.google.com/document/d/1L-h1jQr8wF7FCnsB8Asd_MpYIi_oB4ROGBgC-2bGsxY/edit?usp=sharing

Word hunt
A. Directions: Search and encircle for the following words and write a short definition or description.
1. Marinade 6. Coagulate
2. Flavor 7. Tender
3. Juicy 8. Acid
4. Oil 9. Herb
5. Teriyaki 10. Jamaican

J C O A G U L A T E
A A I M T E N D E R
E E M U L S I F R O
T J O A L B A R I V
A J U I I C Y O Y A
N U E D O C U Z A L
I I I Y O N A E K F
R C U B R E H N I R
A Y R T N E C H O E
M O I S T U R I Z E

All About Me
B. Write YES or NO on the following statements. Write your answer on your activity notebook.
____ 1. Have you experienced marinating a barbeque?
____ 2. Do you use or need lemon or calamansi juice as marinated sauce?
____ 3. Will marinated barbeque become tasty without marinating sauce?
____ 4. Can you make your own marinated sauce for barbeque?
____ 5. If you encounter problems while preparing marinated sauce like over taste of acid, can you reconstitute it?
____ 6. Have you tried eating marinated meat?
____ 7. It is easy to prepare marinated sauce.
____ 8. Chicken Inasal undergo first in marinated sauce before cooking.
____ 9. Did you already used lemon grass as herb for meat preparation?
____ 10. I already create/ made my own version recipe of marinades sauce.

B. Development (Time Frame: 60 mins.)

Different suitable marinades for a variety of meat cuts
Marinade `
A seasoned liquid, usually containing an acid, herbs and/ spices, in which meat is soaked to absorb flavors and
become tender before cooking.
Good marinade will add flavor to your favorite meat and make it more tender and juicier. Making a marinade is very
simple. You only need three basic components: First, is an acid, such as lemon juice, vinegar, yogurt, or wine. The acid is
important as it breaks down the meat and tenderizes it. Second, is oil. This protects and preserves the food while marinated
and also when it‘s being cooked. Third, is any herb and/or spice. This gives a marinade its unique flavor and zest. Feel free to
experiment by grouping one or more ingredients from each component.
Here are some general guidelines for marinating:
• Meat and poultry are generally marinated for 2 hours up to 2 days.
• Seafood and fish should be marinated no longer than one hour.
• Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
• Wait for your marinade to cool down before pouring over the meat of your choice.
• Always refrigerate your meat when marinating.
• Never reuse marinades!
Types of Marinades
Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken. What you get with this marinade is a great
Hawaiian Teriyaki flavor. Try this marinade when you are simply placing cut strips of pork or chicken over rice. You can make
extra marinade to use as a sauce as long as you keep it separate from the meat.
Pork Chop Marinade
This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops, reminiscent of a
Teriyaki marinade with a hint of heat from the chili sauce. You can, if you like, heat this up with some extra chili sauce or
perhaps a pinch of cayenne.
Jamaican Jerk Marinade
You have heard of Jerk seasonings and Jerk rubs; well, this is a jerk marinade that gets that jerk flavor deep into the
meat. You can use this marinade on all kinds of meat and poultry.
Pork Rib Marinade
It uses a pork rub for the seasoning with vinegar and water to turn it into a marinade.
Teriyaki Marinade
This marinade will surely add flavor to whatever you are grilling. This marinade works particularly well with pork and
poultry.
Pork Chop and Tenderloin Marinade
Doug Freeman sent in this marinade recipe for grilled pork. You may leave out the liquid smoke if you are so
inclined.
Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild marinade so you will want
several hours marinating time with it before you grill.
Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry.
Learning Task 2 Group Me
Link: https://docs.google.com/document/d/1LxZSmEL1GadhVfGjTAAmP9ZIiYvvmNJE6tiJr9TuoYo/edit?usp=sharing

Directions: Given are the different kinds of marinades that is used for different meat. Using the table below classify each
marinade sauce if it is suitable for pork, beef, or poultry meat.
Mustard-Vinegar Marinade Bourbon Marinade
Teriyaki Marinade Pork Rib Marinade
Jamaican Jerk Marinade Pork Chop Marinade
Pineapple Marinade
Pork Meat Beef Meat Poultry Meat

Learning Task 3: Complete Me

Link : https://docs.google.com/document/d/1KkfErTCMC_phwVSavKvYpPiGyLUIsY9f8ksxt4yXYYk/edit?usp=sharing

Directions: Supply the missing letter to identify the ingredients needed in preparing marinades.
A I D
1. This ingredient helps breaks down the meat and tenderizes it.
I L
2. This protects and preserves the food while marinated and when its being cooked.
H R
3. This gives a marinade its unique flavor and zest.
O E Y
4. This adds flavor and boost browning.
G R L C
5. It has an antioxidant effect on marinating pork and used to extend the shelf life of a meat product.
C. Engagement (Time Frame: 60 mins.)
Learning Task 4: Prepare a marinade for meat product.
Link : https://docs.google.com/document/d/1SGokzhMZOMymAvacpso-HWMwkX59BXEQ3IeebM1Rmk4/edit?usp=sharing
Directions: There are two options below, choose one based on your preference.
Option No. 1
Prepare any of the suggested recipes for marinade, or simply make your own recipe. Your performance will be rated using
the scoring rubrics below. You can use a cellphone to video or picture your performance.
Level Achieved Performance Level
100% Demonstrated skill in preparing marinade satisfactorily without supervision and with initiative
and adaptability to problem situations.
75% Demonstrated skill in preparing marinade satisfactorily without assistance or supervision.
50% Demonstrated skill in preparing marinade less satisfactorily with some assistance or
supervision.
25% Demonstrated skill in preparing marinade unsatisfactorily.

SUGGESTED RECIPES:
SWEET MARINADE
TOOLS AND EQUIPMENT INGREDIENTS
QUANTITY DESCRIPTION
knife 1 cup crushed pineapple
chopping board 1/3 cup soy sauce
measuring cup 1/3 cup honey
measuring spoon ¼ cup cider, vinegar
wooden spoon 2 cloves garlic, minced
mixing bowl 1 teaspoon ginger powder
¼ teaspoon powered cloves
PROCEDURE:
1. Mix all ingredients together and use immediately.
2. The marinade can be stored in airtight container for up to 7 days.
TASTY BEEF MARINADE
TOOLS AND EQUIPMENT INGREDIENTS
QUANTITY DESCRIPTION
knife ½ cup soy sauce
chopping board 4 tbsp. sugar green
measuring cup 2 stalk onions, minced
measuring spoon 2 tbsp. grated fresh ginger
wooden spoon 2 tbsp. sesame oil
½ tsp. ground pepper
¼ cup vinegar
2 tsp. sesame seeds, toasted and
5 large garlic cloves, minced fine crushed to a
paste

PROCEDURE:
1. Combine all ingredients with sugar in a jar with tight fitting lid.
2. Shake well before using.
3. Best for marinating or for grilled Korean (bulgogi).
Option No. 2
Write and compile at least 5 recipes all about marinades and suggest tips on how to enhance the flavor of your marinade.
Write your answer on your activity notebook.
SCORE CRITERIA
100 Properly compiled complete (5) recipes with 5 suggested tips on how to improve the flavor of marinades.
80 Properly compiled complete (4-5) recipes with 4 suggested tips on how to improve the flavor of
marinades.
60 Properly compiled complete (3-4) recipes with 3 suggested tips on how to improve the flavor of
marinades.
40 Properly compiled complete (2-3) recipes with 2 suggested tips on how to improve the flavor of
marinades.
20 Compiled less than 2 recipes but no suggested tips on how to enhance the flavor of marinades.
IV. LEARNING PHASES AND LEARNING ACTIVITIES
D. Assimilation (Time Frame: 30 mins.)
Learning Task 5: Matching Type
Link : https://docs.google.com/document/d/1AMlpbDR9eY5TGqiYxtnXSx0_Nr6fxLPSek445CHPvBI/edit?usp=sharing

Directions: Match Column A with Column B. Write your answer on the space provided before the number.

A B
___ 1. This marinade works particularly well with pork and a. Marinade
poultry.
___ 2. This is a great Hawaiian Teriyaki flavor. b. Bourbon marinade
___ 3. It uses a pork rub for the seasoning with vinegar and c. Pork rib marinade
water to turn it into a marinade.
___ 4. This is a mild marinade so you will want several hours d. Pineapple marinade
marinating time with it before you grill.
___ 5. A seasoned liquid, usually containing an acid, herbs e. Teriyaki marinade
and/ spices.
Learning Task 6: True or False
Link: https://docs.google.com/document/d/1ftKRDZQzcV5HOQHXonidQfyLFruUnk3z_FRimUmzC0A/edit?usp=sharing
Directions: Write True if the statement is correct, and False if it is wrong.
______ 1. Meat and poultry are generally marinated for 2 hours up to 5 days.
______ 2. Wait for your marinade to cool down before pouring over the meat of your choice.
______ 3. Marinade will add flavor to your favorite meat and make it more tender and juicier.
______ 4. Seafood and fish should be marinated for no longer than one hour.
______ 5. Making a marinade is very simple. You only need three basic components.

V. ASSESSMENT (Time Frame: 60 mins.)

Learning Task 7: Writing what is Learned
Link: https://docs.google.com/document/d/1wgwbWv9MMFjMxWxh_OfrR9eprzQML-K0RkRHHB5NAgw/edit?usp=sharing
Direction: Write a simple paragraph based on what you learned in types of marinades. Write your answer on your activity
notebook.

Percentages CRITERIA
25% Organization (well organized and unified ideas)
30% Content (insightfulness of the content directly relevant to the topic)
15% Cleanliness (minimal erasures and tidiness of paper)
30% Clarity and Style (clear and on point ideas, and variety of sentence structure)
100% Total

VI. REFLECTION (Time Frame: 60 mins.)

• Communicate your personal assessment as indicated in the Learner’s Assessment Card.
Personal Assessment on Learner’s Level of Performance
Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.

Learning Task LP Learning Task LP Learning Task LP Learning Task LP

Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8
VII. REFERENCES DepEd Learners' Material in Technical-Vocational-Livelihood, Home Economics Cookery Manual
2 First Edition 2016 for Grade 10 (pp. 279- 280)

Prepared by: Alvin C. Cipriano and Josephine H. Mangahas Checked by: Rachael D. Lusterio
Melinda C. Sili
Jennifer U. Cruz
Michelle B. Lopez