DEPARTMENT OF EDUCATION

REGION III
DIVISION OF PAMPANGA
City of San Fernando
TOS in COOKERY 10 –QUARTER IV
Competencies No. of % No. of ITEM SPECIFICATION
days items
Remembering Understanding Applying Analyzing Evaluating Creating
Explain principle of meat preparation 3 7.5 3.75 1 2 3
Identify the composition of meat 3 7.5 3.75 4 5 6 7
Identify structure the of meat 3 7.5 3.75 8 9 10
Identify the market forms of meat 3 7.5 3.75 11 12 13 14
Identify the different kinds of meat 3 15 16 17 18
7.5 3.75
Identify the types of meat cuts 4 10 5 19,20 21 22 23
Familiarize the tools, utensils and equipment for 3 7.5 3.75 24,25 26 27
meat preparation
Select the correct techniques in meat tenderizing 3 7.5 3.75 28 29 30 31
Identify the correct cooking methods for meat cuts 4 10 5 32,33 34,35 36
Prepare and use suitable marinades for variety of 37 38 39 40
meat cuts 3 7.5 3.75
Present meat dishes aesthetically, based on 4 10 5 41,42 43,44 45
classical and cultural standards
Store meat in accordance with FIFO operating 4 10 5 46 47 48 49 50
procedures and meat storage requirement.
40 100 50 16 14 11 5 1 3

Noted by: Prepared by:

____________________________ _______________________________
RITCHIE C. LAPUZ JACQUELYN T. CALALANG
School Head Master Teacher I