DEPARTMENT OF EDUCATION

NATIONALCAPITAL REGION
SCHOOLS DIVISION OF PARAÑAQUE CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
COOKERY
SELF-LEARNING MODULE
QUARTER 4
PREPARE MEAT DISHES
MODULE 2
WEEK 2

Learning Competencies

 The learners are expected to acquire skills in cooking meat

Objectives
At the end of this module, the learner is expected to:

1. identify the nutrients found in meat

2. familiarize with market forms and cuts of meat
3. compile different meat recipe

Let’s recall

Directions: Rearrange the jumbled letter to form the word or words being describe.
FLAC 1. animal produces veal meat?
BALM 2. Meat of sheep is called
FEEB 3. Meat of cattle over 1-year old
SLINGCI 4. Cutting of meat by determining the direction of the
FEHC FEINK 5. knife used for general purposes

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 Let’s Understand (study the concept)

Meat Dishes and Entrees

In the classical menu, the term entree refers to the courses after the Grosse piece.
Basically, entrees are divided into cold entrees and hot entrees. Today, however, the
entrees are usually served as the main dish with suitable vegetable and salad garnishes.
Both hot and cold entrees are frequently described as simple dishes on the menu, where
they appear in various categories, such as hot snacks garnishes for main dishes and
specialties of the day. The main difference between main grosses piece is that the entries
are cut up before being cooked. They do not require the same methods of preparations as
the grosses pieces which are prepared in single large pieces. It is therefore, not possible to
group the two types of dishes in the same category

Four kinds of doneness in meat

1. Rare- when pressed with a finger, the meat is very soft with jelly like texture
2. Medium Rare- when pressed with a finger, meats feels springy and resistant
3. Medium- when pressed with a finger, meat feels firm and there is a definite
resistance
4. Well Done- when pressed with a finger the meat feels hard and rough

Nutrient Content of Meat

1. Protein- High quality protein is the major constituent of meat after water, accounting
for about 20% of its weight. Meat contains 7 grams of protein per ounce.
2. Fat- content can vary widely, according to the grade of meat and its cut
3. Carbohydrates- Meats contains very little carbohydrates, glycogen, found in liver and
muscle tissue is present when the animal is alive, but the glucose that make up the
glycogen is broken down to lactic acid during and after slaughtered
4. Vitamins- Meat is an excellent source of certain B vitamin, thiamin (B, riboflavin
(B2),pyridoxine(B6), vitamin (B12) niacin and some folate. Niacin is obtained from
tryptophan, an amino acid plentiful in meats and milk.
5. Minerals- Meat is an excellent source of iron, zinc, copper, phosphorous and a few
other trace minerals.

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Safe Cooking Temperature for Various Meat
MEAT ℃ °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160

Market Forms of Meat

1. Fresh Meat- meat that is recently slaughtered, has not been preserved, frozen
2. Chilled Meat- meat that is placed in chiller or slightly cold
3. Cured Meat- meat preserved by salting, smoking or aging
4. Processed meat- meat preserved by chemical process

Primary Cuts of Meat (Look for the pictures of primal cuts of Beef, Veal, Lamb and Pork)

Marinade

Good marinade will add flavor to your favorite meat and make it more tender and
juicy. Making marinade is very simple, all you need are three basic components. The first is
the acid, such as lemon juice, vinegar and yogurt or wine. The acid is important as it breaks
down the meat and tenderizes it. The second is oil. It protects and preserves the food while
marinated and also when it’s being cooked. The third is any herb and or spice, it gives a
marinade a 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
 Always refrigerate your meat while its marinating
 Never reuse marinades

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 shrink protein and results in excessive moisture lost
4. Roasts cooked at low temperature shrink less and loss moisture
5. Moist heat penetrates and meat quickly. To avoid over cooking, meat should be simmered,
never boiled.

Methods of Cooking Meat

 Dry heat cooking- It refers to any cooking technique where the heat is transferred to
the food item. Dry heat cooking typically involves high heat, with temperatures of 300 °F
hotter.

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 Baking or Roasting is a dry heat method because it uses hot air to conduct the heat
 Broiling and Grilling-This type of cooking produces browning reactions on the surface
of the food, thus encouraging the development of complex flavor and [Link] requires
the food to be quite close to the heat surface, which in this case, is likely to be an open
flame.
 Sauteing and Pan-Frying- Sauteing is a form of dry heat cooking that uses a very hot
pan and a small amount of fat to cook the food very quickly
 Deep- Frying- It involves submerging food in hot, liquid fat
Note:The browning of food(including the process by which meat is browned, called
the( Mailard reaction) can only be achieved through dry-heat cooking.
1. Moist heat cooking-include any technique that involves cooking with moisture-whether
its steam, water, stock,wine or some other liquid. Cooking temperatures are much lower,
anywhere from 140°F to a maximum of 212°F.
● Simmering- with 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- is cooking food at a relatively high temperature, 212°F in water or some
other water based liquid. Food is completely submerged in water for even heat
distributions.
● Steaming- is a moist -heat cooking technique that employs hot steam to conduct
heat to the food item.
● Braising & Stewing- is 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. Braising is a good choice of cooking method for cuts of meat that
are tougher of from older animals.

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, breasts, brisket, and flank are cooked by
moist heat method
● Ground meat and cubed usually made from trimming 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.

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 Let’s Apply

Directions: List down 10 dishes or recipes cooked in the different cooking method. Write
it on your answer’s sheet.

Dry Heat Method (10) Moist Heat Method (10)

Example: Example:
Fried Chicken Pork Nilaga

Let’s Analyze

Directions: Read and answer the following questions. Write your answers on your
answer sheet.

1. Differentiate dry heat method from moist heat cooking. ( 10 points )

2. Enumerate the market forms of meat.( 10 points )
3. Give the effects of heat to meat ( 5 points)

Let’s Try (Evaluation)

Directions: Identify the statement below. Write the appropriate answers on

your answer sheet.

1. It refers to any cooking technique where the heat is transferred to the food item.
2. It is a form of dry heat cooking that uses a very hot pan and small amount of fat to
cook the food very quickly.
3. It is a moist heat cooking technique that employs hot steam to conduct the heat to
the food item.
4. It is a form of moist heat cooking in which the item to be cooked is partially covered
with liquid and then simmered slowly at low temperature?
5. It includes any technique that involves cooking with moisture whether it is steam,
water, stock or some other liquid.
6. Cooking food at a relatively high temperature, 212°F in water or some other water
based liquid. Food is completely submerged in water for even heat distributions.
7. .It uses three basic components such as acid, oil and herb.
8. The cooking liquid is a bit hotter than poaching from 180°F to 205°F.
9. Cooked food especially meat by prolonged exposure to heat in an oven or over the
fire.
10. It is one of the market forms of meat wherein it is preserved by salting, smoking
and agin

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 Let’s Create

Goal To collect different meat recipe

Role as a chef or cook
Audience The audience are your TLE teacher and members of the family
Situation In your restaurant you want to add more recipes in your daily menu,
your task is to collect at least 10 different meat recipes in your list

Product Performance Submit compilation of 10 different meat recipes

Standard Your collected recipe will be graded according to the
scoring rubric

RATING CRITERIA
95 Able to collect 9-10 different recipes of meat, and presented
most artistically.

90 Able to collect 7-8 different recipes of meat, and presented

more artistically.

85 Able to collect 5-6 different recipes of meat, and presented

artistically.

80 Able to collect less than 4 different recipes of meat.