INTERVENTION 1 INTERVENTION 1

A. Directions: Match Column A with Column B. Write A. Directions: Match Column A with Column B. Write
the letter of your answer in ¼ sheet of paper. the letter of your answer in ¼ sheet of paper.
Column A Column B Column A Column B
1. Used for cutting through bones. A. Butcher knife 1. Used for cutting through bones. A. Butcher knife
2. Used for carving and slicing cooked meats. B. French/Chef’s 2. Used for carving and slicing cooked meats. B. French/Chef’s
knife knife
3. For general purposes. C. Cleaver 3. For general purposes. C. Cleaver
4. Carving roast chicken and duck. D. Utility knife 4. Carving roast chicken and duck. D. Utility knife
5. Used for cutting, trimming raw meats. E. Slicer 5. Used for cutting, trimming raw meats. E. Slicer
6. Young calf F. beef 6. Young calf F. beef
7. goat G. carabeef 7. goat G. carabeef
8. Sheep H. veal 8. Sheep H. veal
9. Cattle over one year old I. lamb 9. Cattle over one year old I. lamb
10. Carabao J. chevon 10. Carabao J. chevon

B. Identify what composition of meat is being described. B. Identify what composition of meat is being described.
__________ 11. This causes the Maillard reaction which __________ 11. This causes the Maillard reaction which
takes place when meats are browned by roasting, takes place when meats are browned by roasting,
broiling, and sauteing. broiling, and sauteing.
__________ 12. It is 70% of muscle tissue. __________ 12. It is 70% of muscle tissue.
__________ 13. It is 20% of muscle tissue that also __________ 13. It is 20% of muscle tissue that also
coagulates when heated. coagulates when heated.
__________ 14. It is 5% of the muscle tissue that also __________ 14. It is 5% of the muscle tissue that also
contributes to the meat's juiciness, tenderness and flavor. contributes to the meat's juiciness, tenderness and flavor.
__________ 15. Without it, the desirable flavor- __________ 15. Without it, the desirable flavor-
appearance of browned meats would not be achieved. appearance of browned meats would not be achieved.

INTERVENTION 1
INTERVENTION 1
A. Directions: Match Column A with Column B. Write
A. Directions: Match Column A with Column B. Write the letter of your answer in ¼ sheet of paper.
the letter of your answer in ¼ sheet of paper. Column A Column B
Column A Column B 1. Used for cutting through bones. A. Butcher knife
1. Used for cutting through bones. A. Butcher knife 2. Used for carving and slicing cooked meats. B. French/Chef’s
2. Used for carving and slicing cooked meats. B. French/Chef’s knife
knife 3. For general purposes. C. Cleaver
3. For general purposes. C. Cleaver 4. Carving roast chicken and duck. D. Utility knife
4. Carving roast chicken and duck. D. Utility knife 5. Used for cutting, trimming raw meats. E. Slicer
5. Used for cutting, trimming raw meats. E. Slicer 6. Young calf F. beef
6. Young calf F. beef 7. goat G. carabeef
7. goat G. carabeef 8. Sheep H. veal
8. Sheep H. veal 9. Cattle over one year old I. lamb
9. Cattle over one year old I. lamb 10. Carabao J. chevon
10. Carabao J. chevon
B. Identify what composition of meat is being described.
B. Identify what composition of meat is being described. __________ 11. This causes the Maillard reaction which
__________ 11. This causes the Maillard reaction which takes place when meats are browned by roasting,
takes place when meats are browned by roasting, broiling, and sauteing.
broiling, and sauteing. __________ 12. It is 70% of muscle tissue.
__________ 12. It is 70% of muscle tissue. __________ 13. It is 20% of muscle tissue that also
__________ 13. It is 20% of muscle tissue that also coagulates when heated.
coagulates when heated. __________ 14. It is 5% of the muscle tissue that also
__________ 14. It is 5% of the muscle tissue that also contributes to the meat's juiciness, tenderness and flavor.
contributes to the meat's juiciness, tenderness and flavor. __________ 15. Without it, the desirable flavor-
__________ 15. Without it, the desirable flavor- appearance of browned meats would not be achieved.
appearance of browned meats would not be achieved.
 INTERVENTION 2 D. Teriyaki

Write the name of each cuts. INTERVENTION 2

Write the
name of
each
cuts.

9. It is a great Asian style marinade that works well on

all cuts of pork, particularly pork chops.
A. Bourbon Marinade
C. Pineapple Marinade
B. Mustard-Vinegar Marinade
D. Pork Chop Marinade 9. It is a great Asian style marinade that works well on
10. The oldest method of marinating meat uses this all cuts of pork, particularly pork chops.
agent. A. Bourbon Marinade
A. Salt C. Pineapple Marinade
B. Fish Sauce B. Mustard-Vinegar Marinade
C. Soy Sauce D. Pork Chop Marinade
D. Vinegar 10. The oldest method of marinating meat uses this
11. We should reuse our marinades to save money. agent.
A. True A. Salt
B. False B. Fish Sauce
C. Maybe C. Soy Sauce
D. I don’t know D. Vinegar
13. This marinade uses rum to enhance the depth of 11. We should reuse our marinades to save money.
flavor. A. True
A. Bourbon marinade B. False
B. Pineapple marinade C. Maybe
C. Teriyaki D. I don’t know
D. Mustard-vinegar marinade 13. This marinade uses rum to enhance the depth of
14. This marinade adds a tangy, slightly spicy, and flavor.
savory flavor to meats. A. Bourbon marinade
A. Pineapple Marinade B. Pineapple marinade
B. Pork rib marinade C. Teriyaki
C. Teriyaki D. Mustard-vinegar marinade
D. Mustard-vinegar marinade 14. This marinade adds a tangy, slightly spicy, and
15. Japanese-style sauce made with a balance of sweet, savory flavor to meats.
salty, and savory flavors. A. Pineapple Marinade
A. Jamaican Jerk B. Pork rib marinade
B. Pineapple Marinade C. Teriyaki
C. Pork rib marinade D. Mustard-vinegar marinade
15. Japanese-style sauce made with a balance of sweet,
salty, and savory flavors.
A. Jamaican Jerk
B. Pineapple Marinade
C. Pork rib marinade
D. Teriyaki