12:13 PM
LEARNER'S PACKET [LEaP]
KS3
IV. LEARNING PHASES AND LEARNING ACTIVITIES
V. ASSESSMENT (Time Frome: Day 4, 15 mins)
(Leaming Activity Sheets for Errichment, Remedation, or Assessment to be given on Vieesis 3 and b)
(Modular) Learning Activity 6. On a one whole sheet of paper, identify the following statements,
1. It is a lem for the flesh of callle, sheep, and pigs. Meal comprises of waler, prolein, fal, and various amounls of minerals and vitamins.
2. A cut of meat taken from the breast of catile.
3. It is obtained from the part of the sheep's body between the forequarter and hindquarter.
4. A cut obtained from the back of deer.
5. Taken from the side of the deer's body.
6. A cut of pork that is obtained from the upper part of the pig's front shoulders.
7. It is the meat of the domestic pig that is used for food.
8. This beef cut is obtained from below the rib or at the front belly of the cattle.
9: A tough cut of beet that is below the short loin.
10. It is taken from the underside of the pig and around the stomach.
11. It refers to the cul of pork that is laken from the lop of the hind leg.
12. It refers to the meat of young sheep.
13. This cut extends below the butt towards the hock or shin of the pig.
14. It is the most tender cuts of beef.
15. Obtained from the flat lower portion of the pig, along the belly and breastbone.
(Blended/Online). Access the link below for Learning Activity 6.
VI. REFLECTION (Time Frame: Day 4, 10 mins)
- Comrrmicate your personcal assessment as indicated in the learner's A.ssessment
Using the symbols below, choose ore which besl describes your experience in working on each given lask. Drow it in the columin for Level of Performance (LP), Be guided by the deseriptions below:
\( \approx-1 \) was able to do/pertorm the fosk without any difficulty, The fosk helped me in understanding the farget content/ lesson.
? - I was not able to do/perform the task. It wias extremely difficult. I need additional enrichment activitics to be able to do/p crform this
tosk.
\begin{tabular}{|c|c|c|c|c|c|c|c|}
\hline Learning Task & LP & Learning Task & LP & Learning Task & LP & Learning Task & LP \\
\hline Number 1 & & Number 3 & & Number 5 & & Number 7 & \\
\hline Number 2 & & Number 4 & & Number 6 & & Number 8 & \\
\hline
\end{tabular}
Kong, Anecita P. Domo, Merlyn Lee, Maila A. Dogelio, Herry Allen M. Arcos, Ricardo Jose V. Santillan III, pages 342-343
Modules in Home Economics Cookery by: Joana C. Peralta, poges 226-233
- hiffs://www.thefreedictionary.com/cut+of+meat
\begin{tabular}{|l|l|l|l|}
\hline Prepared by: & Mary Joy P. PeƱaloza & Checked by: & \begin{tabular}{l}
Rachael D. Lusterio \\
Melinda C. Sili \\
Jennifer U. Cruz \\
Michelle B. Lopez
\end{tabular} \\
\hline
\end{tabular}
PIVOT
