Name: ________________________________________________________ Grade & Section: _________________________

TLE Cookery 10
Lesson 1. Prepare and Cook meat
Learning Outcome 2 Cook Meat Cuts

Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicier.
Marinade - is sauce in which food is soaked before cooking.
Marinate - means to soak food in a marinade.
Three basic components of marinades
1. Acid, such as lemon juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat and
tenderizes it.
2. Oil- This protects and preserves the food while marinated and also when it’s being cooked.
3. Any herb and/or spice- It gives a marinade its unique flavor and zest

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 for 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 while it's marinating.
 Never reuse marinades.

Examples of Marinades
Pineapple Marinade - This sweet, fruity marinade works great on any cut of pork or chicken.
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.
Jamaican Jerk Marinade - this is a jerk marinade that gets that jerk flavor deep into the meat, can
use 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 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.

Effects of Heat to Meat

1. It tenderizes connective tissue if moisture is present and cooking is slow.
2. It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at excessively
high heats for too long.
3. High heat toughens and shrinks protein and results in excessive moisture lost.
4. Roasts cooked at low temperature shrink less and loss less moisture.
5. Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled.

Methods of cooking meat

1. Dry heat cooking
Dry heat cooking refers to any cooking technique where the heat is transferred to the food item
without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or
hotter.

Examples of dry-heat methods include:

Roasting & Baking - use hot, dry air to cook food generally inside an oven and at temperatures of at
least 300°F and often much hotter, roasting and baking brown the surface of the food, which in turn
develops complex flavors and aromas. Grilling & Broiling- a method that rely on heat being conducted
through the air from an open flame. This type of cooking produces browning reactions on the surface of
the food, thus encouraging the development of complex flavors and aromas.
Sautéing & Pan-Frying- uses a very hot pan and a small amount of fat to cook the food very quickly.
Sautéing browns the food's surface as it cooks and develops complex flavors and aromas.
Deep-Frying - involves submerging food in hot, liquid fat.

Moist heat cooking - Moist heat cooking methods include any technique that involves cooking with
moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are
much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter
than that.
Examples of moist-heat cooking methods include:
Simmering - the cooking liquid is a bit hotter than poaching from 180°F to 205°F. Here we will see
bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil.
Boiling - The hottest of these three stages is boiling, where the water reaches its highest possible
temperature of 212°F. Steaming - it employs hot steam to conduct the heat to the food item. Steaming
can be done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer.
The item to be cooked is then placed in a basket suspended above the liquid and the pot covered.
Braising & Stewing - is a form of moist-heat cooking in which the item to be cooked is partially
covered with liquid and then simmered slowly at a low temperature.
 Factors Affecting Choice of Cooking Methods in Meat
1. Cuts of meat
 Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling
 Less tender cuts from leg or round are used for braising
 Tougher cuts from chuck or shoulder are usually braced
 Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat.
 Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat.
2. Fat content
 Meats high in fat are cooked without added fat, such as roasting or broiling
 Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or
braising.
3. Desired quality
 Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the
objectives to get the desired quality.

Activity 1. Instruction: List what is asked to complete the given graph below.

Methods of cooking meat Factors Affecting Choice

Examples of Marinade Basic components
of Cooking Methods
of in Meat
•1
•1 •1 •1
•2
•2 •2 •2
•3
•4 •3 •3
•5
•6
•7

Activity 2. Instruction: Classify whether the following methods of cooking meat is Dry method or Moist
method.
1. Braising 6. Grilling
2. Steaming 7. Simmering
3. Deep- Frying 8. Sautéing
4. Boiling 9. Broiling
5. Baking 10. Roasting

Activity 3. Instruction: Fill in the blanks. Choose your answer inside the box below.

braising fat marinade marinated protein

refrigerate simmered tender tougher trimmings

1. Ground meat and cubed usually made from can be cooked by dry heat or moist heat.
2. High heat toughens and shrinks and results in excessive moisture lost.
3. Meat and poultry are generally for 2 hours up to 2 days.
4. cuts like ribs and loin cuts are used for roasting, broiling and grilling.
5. Wait for your to cool down before pouring over the meat of your choice.
6. Always your meat while it's marinating.
7. cuts from chuck or shoulder are usually braced.
8. To avoid over cooking, meat should be , never boiled.
9. Meats high in are cooked without added fat, such as roasting or broiling.
[Link] tender cuts from leg or round are used for .
Assessment. Instruction: Identify the following. Choose your answer inside the box below.

Acid Braising Deep-frying Dry heat method Pan-frying

Herb/spices Marinade Marinate Moist heat method Oil

1. A sauce in which food is soaked before cooking.

2. This method of cooking use a very hot pan and a small amount of fat to cook the food very quickly.
3. Any cooking technique where the heat is transferred to the food item without using any moisture.
4. This protects and preserves the food while marinated and also when it’s being cooked.
5. Any technique that involves cooking with moisture, whether it's steam, water, stock, wine or some other
liquid.
6. It gives a marinade its unique flavor and zest.
7. Is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then
simmered slowly at a low temperature.
8. It means to soak food in a marinade.
9. It is important as it breaks down the meat and tenderizes it.
[Link] involves submerging food in hot, liquid fat.
 Name of Learner: Grade Level:
Section: Date:
TLE Cookery 10
Third Quarter,
Week 4-5
Lesson 1. Prepare and Cook
meat
Learning Outcome 3 Plate/Present Meat Dishes

Basic Principles of Platter Presentation

1. Presentation must have three elements.

 Centerpiece may be an uncut portion of the main food item.
 Slices or serving portions of the main food item, arrange artistically.
 Garnish, arranged artistically in proportion to the cut slices.
2. The food should be easy to handle and serve, so one portion can be removed without ruining the
arrangement.
3. Simple arrangements are easier to serve, and more likely to be still attractive when they are half
demolished by the guests
4. Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable for use with
food.
5. It must look attractive and appropriate not only by itself, but among other presentations on the table.

How to Present Food on a Plate

[Link] a monochromatic color scheme
 A plate of food looks most appealing when there’s a high level of contrast in colors.
 If you're about to serve several like-colored foods, like grilled chicken and mashed potatoes,
adding a serving or two of fruits and vegetables is a fantastic and easy way to add pops of color.
 If you're not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a
sprinkling of fresh chives, parsley, dill, or mint.
[Link] out vegetables' brightest colors.
 The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal
 Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful
 Roast or sauté them with a little oil or butter.
[Link] your meat and let it rest.
 Many meat dishes look most appetizing when the meat has been seared. The sight of a steak or
piece of grilled salmon with a brown, crispy sear will make your dinner guests' mouths start to
water. In addition to searing your meat, you should let it rest for several minutes before cutting
it. This allows the juices to absorb back into the meat, so that they don't end up running all over
the plate.
[Link] fried foods carefully.
 Underdone or overcooked fried foods are difficult to present in an appealing way. Fried foods can
look beautiful on a plate, but it's important to fry them well and have a plan for dealing with the oil
so it doesn't muck up the rest of the dish.
[Link] texture into account.
 Texture and color go hand in hand when it comes to how appetizing food looks on the plate. If your
food looks too oily, too dry, mushy, tough, or otherwise difficult to chew and swallow, it won't
matter how perfectly colorful it looks.
 Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry.
[Link] with interesting shapes.
 Cutting vegetables in interesting shapes can make the simple become special. You can
cook and serve vegetables, desserts, pot pies and other foods inside unique-shaped
dishes to create attractive shapes.
[Link] it with Care
 When in doubt, choose white plates. White plates don't compete visually with the food you're
serving. They provide contrast, making colors appear brighter and textures more interesting.
[Link] the finished plate.
 Consider how to present the main portion in relation to the side dishes. Consider where it will
look best on the plate with the other elements of the dish.
[Link] portion sizes.
 Only fill about two thirds of each plate with food. If the plate is loaded with food, the food
itself won't look as visually pleasing
 As a general rule, half of the food on the plate should comprise of vegetables, one fourth meat or
another protein, and one fourth starch.
9. Follow the rule of odds.
 Having an odd number of elements on a dish is more visually appealing than having an even
number. It creates the impression that piece of food is being framed by the others.
10. Play with different textures
 Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods on
a plate are unappealing, but a combination of both is delicious. Different textures harmonize
to create a pleasing dining experience
11. Layer foods to add height.
 Adding height to a dish can take it from ordinary to stunning. Don't be afraid to show off your
culinary skills by using stacking and layering methods to make your presentation more
professional.
 Aim to make foods look bigger, not smaller. Fluff up your salads.
12. Use sauce wisely
 If you're serving a curry, stew or soupy casserole, you might want to drain the food of its sauce
before serving, then pour on just the right amount when you plate the dish. That way you can
control the amount of sauce and use it to make the dish look decorative.
13. Keep up with food styling trends.
 Remember that styles change even within the space of a few years or even months, so keep
up-to-date by checking out cooking magazines, cooking or foodie websites and cooking
shows for current ideas.
14. Adding Appetizing Touches
 Use garnishes that enhance the flavor of the meal. No matter what you're serving, make sure the
garnish actually makes the dish better instead of just cluttering up the plate.
15. Employ drizzles and swirls.
 Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid.
 Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can
create a pretty swirl or pattern
 Don't overdo it. The key is to add a touch of color, flavor and texture without overpowering the
main part of the dish.
16. Make sure the plate is clean
 Examine the edges of the plate for fingerprints and smudges.

The 5 Basic Elements of Plating

1. Create a Framework
Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object.
2. Keep It Simple
Select one ingredient to focus on and use space to simplify the presentation.
3. Balance the Dish
Play with colors, shapes and textures to ensure diners are not overwhelmed.
4. Get the Right Portion Size
Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or too
small.
5. Highlight the Key Ingredient
Ensure that the main ingredient stands out and pay equal attention to the ‘support’. This refers to the
other elements on the plate such as garnishes, sauces and even the plate itself.

Activity 1. Instruction: Write YES if the statement is true and write NO if the statement is false.

1. Aim to make foods look smaller, not bigger.

2. Having an even number of elements on a dish is more visually appealing than having an odd number.
3. Many meat dishes look most appetizing when the meat has been seared.
4. Examine the edges of the plate for fingerprints and smudges.
5. Use garnishes that enhance the flavor of the meal.
6. Only fill about one thirds of each plate with food.
7. Select one ingredient to focus on and use space to simplify the presentation.
8. Keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking
shows for current ideas.
9. Boil vegetables instead of steaming, boiling vegetables makes them look appetizing and flavorful.
10. Use monochromatic color scheme in plating.
Activity 2. Instruction. Fill in the blanks. Choose your answer inside the box below.

drizzle foods height ingredients meal

portion shapes sprinklin texture vegetable
g s

1. Ensure that there is the right amount of and the plate complements the dish.
2. Another way to finish food is with a or swirl of a concentrated sauce or liquid.
3. Adding to a dish can take it from ordinary to stunning.
4. As a general rule, half of the food on the plate should comprise of .
5. Nearly any savory dish is well-served by a of fresh chives, parsley, dill, or mint.
6. Creating a contrast is a good way to draw the eye.
7. The way you cook your vegetables has a lot of bearing on the overall visual effect of a .
8. Underdone or overcooked fried are difficult to present in an appealing way.
9. Consider how to present the main in relation to the side dishes.
[Link] vegetables in interesting can make the simple become special.

Assessment. Instruction: Choose the letter of the correct answer.

1. In platter presentation uncut portion of the main food item is
A. garnish B. serving portions C. centerpiece
2. It is arranged artistically in proportion to the cut slices.
A. centerpiece B. garnish C. serving portions
3. The food should be easy to handle and .
A. arrangement B. garnish C. serve
4. Use attractive platter presentation made of metals, mirrors, plastic or wood, and .
A. china B. pan C. platter
5. What color of plates which don't compete visually with the food you're serving.
A. black B. green C.
white 6-10 Enumerate the Elements of
plating.

Week 5 Performance Task: With the help of your parents or older siblings prepare, cook and present
Meat dishes creatively. Copy the given format of template to present your output. You can use Meat dishes
recipe of your choice. Don’t forget to take some pictures while doing the activity for your job plan.

Your output will be rated using the rubric below: Fill out your Job Plan.
SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

Template for Job Plan (copy and answer the template in 1 whole sheet of paper)

Name: Section: Recipe Title: Procedure:

Objectives:

Tools/Equipment needed: Pictures while preparing/cooking:

Ingredients:
Quantity Unit Item Price

Ex. 2 pcs tomato 6.00

Pictures of output: