SDO MALABON CITY

10
Supplementary
Learning Materials in
Technology and
Livelihood Education

Cookery
4th Quarter

1
 WEEK 1: COOK MEAT CUTS

EXPECTATIONS

At the end of the module, you should be able to:

1. give the different kinds of meat and its sources;
2. differentiate each kinds of doneness in meat; and
3. classify the market forms of meat.

PRETEST

Directions: Read each question carefully. Choose the letter of the best answer
and write it on your answer sheet.

1. How do you describe a medium rare meat?

A. Meat feels firm and there is a definite resistance.
B. Meat feels hard and tough.
C. Meat feels springy and resistant.
D. Meat feels soft and velvety in texture.
2. Mr. and Mrs. Lejano celebrate wedding anniversary in a fine dining restaurant. They
prefer to eat grilled beef that when pressed with a finger, the meat is very soft with jelly
like texture. What kind of doneness in meat is this?
A. Medium B. Medium Rare C. Rare D. Well-done
3. What do you call a meat sold in the market after it is recently slaughtered?
A. Cured B. Fresh C. Frozen D. Processed
4. If a pork’s meat is from domesticated pigs, then chevon is a meat from what animal?
A. Beef B. Carabao C. Goat D. Lamb
5. Pepperoni and sausages are example of what market form of meat?
A. Cured meat B. Fresh meat C. Frozen meat D. Processed meat

Directions: Complete the four fight BAC guidelines by filling up the missing
word/words.
1. - Wash hands and surfaces often.
2. SEPARATE - Don't
3. COOK - Cook to proper _
4. - Refrigerate promptly.

BRIEF
INTRODUCTION
Meat is a term for the flesh or other edible parts of animals (usually
domesticated) used for food, including not only the muscles and fat but also the

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tendons and ligaments. Meat comprises water, protein, fat, and various amounts of
minerals and vitamins.

Different kinds of meat and its source

Pork – meat from domesticated pigs, typically high

in fat, commonly slaughtered one year or less of

Beef -meat from cattle over one-year-old

Because of its age, it is considered by some to

Lamb – meats of domesticated immature sheep.

Mutton - meat of domesticated mature sheep.

Carabeef – meat from carabao.

Chevon – meat from deer/goat.

Four Kinds of Doneness in Meat

1. Rare – when pressed with a finger, the meat is very soft with
jelly like texture (52°C internal temperature)
2.

3.
there is a definite resistance. (68°C internal temperature)
4. Well Done – when pressed with a finger the meat feels

[Link]-lisaedeson-bbq-grubbin

Market Forms of Meat

Meat can be bought in different market forms and its important to know to
make sure that we are buying meat in a legal, safe, and fresh meats in the market.
a. Fresh meat – meat that is recently slaughtered, has not been preserved or frozen
b. Chilled meat – meat that is placed in chiller or slightly cold.
c. Cured meat – meat preserved by salting, smoking, or aging.
d. Processed meat –meat preserved by chemical process.

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ACTIVITY
Directions: Fill in the missing information on table that describes the
different doneness of meat.
Doneness of Meat Meat texture Meat Internal Temp. (°C)
Very soft with jelly like
1. 2.
texture
3. 4. 57°C

Medium 5. 6.
meat feels hard and
7. 8.
rough

REMEMBER

• Meat comprises water, protein, fat, and various amounts of minerals and
vitamins. We can obtain meat usually from domesticated animals.
• It can be bought in the market in fresh, chilled, cured, and processed
form.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. What are the nutrients that we can get from meat? _ _
2. Why is it important to know the different market forms of meat? _

Directions: Cite at least three (3) example of meat products usually bought in
local market/supermarket in the following Market Form list.

REFERENCES
Department of Education. (2015). Learner’s Material, Cookery 10. pp.337-341

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 WEEK 2: COOK MEAT CUTS

EXPECTATIONS

At the end of the module, you should be able to:

1. familiarize in the different cuts of meat;
2. discuss the primal cuts of pork, beef, and lamb; and
3. prepare meat cuts according to the given recipe.

PRETEST

Directions: Read each question carefully. Choose the letter of the best answer
and write it on your answer sheet.
1. You requested your mother to cook beef steak, what cut of meat your mother
should buy in the market?
A. Tender Cut B. Less Tender Cut C. Tough Cut D. Variety Cut
2. Which of the following animals is not classified as red meat?
A. Poultry B. Mutton C. Pork D. Lamb
3. Which meats come from an animal's weaker muscles, or any relatively low-activity
muscles that have fine-textured muscle fibers?
A. Tender Cut B. Less Tender Cut C. Tough Cut D. Variety Cut
4. Which is not belong to the variety cut of meat?
A. Brain B. Loin C. Liver D. Skin
5. What do you call to the trunk of a slaughtered animal such as a cow, sheep, or
pig, for cutting up as meat?
A. Carcass B. Forequarter C. Primal Cut D. Tough Cut

Directions: Identify the meat of the following animal sources. Write your answers
on the clue blanks provided.
1. Goat - __
2. Cow -
3. Hog -
4. Carabao - __ __ __
5. Mature Sheep - ____________

BRIEF
INTRODUCTION
Carcass is the trunk of an animal such as a cow, sheep, or pig, for cutting up as
meat. When prepared for the market, it is cut into larger pieces or wholesale cuts and
further reduced to retail cut.

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 Beef is divided into large sections called primal cuts. These beef primal cuts or
“primal” are then broken down further into individual steak and other retail cuts. A “side”
of beef is literally the one side of the beef carcass that is split through the backbone.
Each side is then halved between the 12th and 13th ribs into sections called the
forequarter and hindquarter.
Pork is divided into large sections called primal cuts. These primal cuts are then
broken down further into individual retail cuts.

Primary Cuts of Meat

[Link]-guide-to-meat-the-8-cuts-

A. PORK

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 B. BEEF

C. LAMB

Fundamentally, tender meats come from an animal's weaker muscles, or any

relatively low-activity muscles that have fine-textured muscle fibers with relatively
weak collagen. Beef tenderloin, pork chops, and lamb racks are all considered tender
meats.
Less tender cuts of meat – such as pork and lamb shoulder, chuck roast, and
beef brisket are best suited for slow cooking.
Tough cuts of meat, like chuck roast, brisket, hanger steak, and flank steak, are
not just cheaper than their leaner counterparts — when cooked just right, they deliver
even more flavor. In general, muscles that work harder will be tough.
Meat from an animal that is not cut from a standard muscle but is obtained from
organs is called variety meat. Variety meat includes muscular organs such as heart,
tripe (stomach lining), and tongue and other organ meat such as brains, liver, kidneys,
and sweetbreads (thymus glands of veal and lamb).

ACTIVITY
Directions: Name the primal cut of meat asked in each animal. Write the
answers in the space provided.

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 REMEMBER

Meat is prepared into cuts, joints, and mince to make it:

• convenient to buy in smaller amounts.
• convenient to buy in suitable portions sizes, e.g. chops, steaks.
• easier to prepare and quicker to cook.
• easier to store safely.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. What is the purpose of cutting primal cut into retail cuts?
_
2. Why is it important to consider the tenderness and toughness of meat before
cooking?
_

Directions: Classify the following meat cut. Write T for tender meat, LT for less
tender cut meat, TO for tough cut of meat and VT for variety cut of meat.

_1. Heart _6. skin

_2. Tenderloin _7. Flank
_3. Chuck _8. Picnic shoulder
_4. Loin _9. Lamb rack
_5. Liver _10. Pork chops

REFERENCES
• Department of Education. (2015). Learner’s Material, Cookery 10. pp.342-343
• [Link]
• [Link]

8
 WEEK 3: COOK MEAT CUTS

EXPECTATIONS

At the end of the module, you should be able to:

a. identifies the types of marinade;
b. discusses the general guidelines in marinating meat; and
c. makes use of the different types of marinade.

PRETEST

Directions: Read each question carefully. Choose the letter of the best answer
and write it on your answer sheet.
1. What type of marinade that gives sweet and fruity taste on any cut pork or chicken?
A. Pineapple B. Jamaican Jerk C. Mustard-Vinegar D. Bourbon
2. Which is not classified as non-reactive material for marinating?
A. Aluminum B. Cast Iron C. Copper D. Plastic
3. According to the general guidelines for marinating, meat is generally marinated for
a minimum of how many hours?
A. 2 hr. B. 2 1/2 hrs. C. 3 hrs. D. 4 hrs.
4. If you will prepare meat in which it is soak in an acidic sauce to add flavor or to
tenderize it, what method of preparing meat is being used?
A. Marinade B. Coating C. Roasting D. Stewing
5. Which of the following ingredients is considered as an acid component for
marinating?
A. Chili Sauce B. Soy Sauce C. Sugar D. Vinegar

BRIEF
INTRODUCTION

Marinades
A Marinade is a medium, often wet, used to prepare meat for cooking. Good
marinade will add flavor to your favorite meat and make it more tender and juicier.
Making a marinade is very simple. All you need are three basic components.
✓ The first, is an acid, such as lemon juice, vinegar, yogurt, or wine. The acid is
important as it breaks down the meat and tenderizes it.
✓ The second, is oil. This protects and preserves the food while marinated and
when it’s being cooked.
✓ The third, is any herb and/or spice. This is what gives a marinade its unique
flavor and zest. Feel free to experiment by grouping one or more ingredients
from each component.

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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!

Top Pork Marinades

Pineapple Marinade This sweet, fruity marinade works great on any cut of pork. You'll
get a great Hawaiian-teriyaki flavor, perfect for when you're serving a simple pork-
over-rice dish. Make extra marinade to use as a sauce, or to baste the meat as it's
cooking. Keep the basting sauce separate from the marinade to avoid cross-
contamination. Combine crushed pineapple, soy, spices, vinegar, and honey. Ready
to use in 20 minutes, after it has rested for 15 minutes.

Pork Chop Marinade This is a great Asian style marinade that works well on all cuts
of pork. Brown sugar, spices, and soy sauce give sweet and savory flavors, while the
fresh ginger adds a bit of pungency. If you really like the spice, you can heat this up
even more with some extra chili sauce or perhaps a pinch of cayenne. Mix up all of the
ingredients and have your marinade ready in 25 minutes.

Jamaican Jerk Marinade - Jamaican jerk seasonings and jerk rubs provide amazing
Caribbean flavors to the outsides of meats, but our marinade gets that great jerk flavor
deep into the meat. Let the pork rest in the mixture for up to 8 hours and cook as
preferred. You're going to love the delicious outer crust, but be amazed by the flavorful
meat inside.

Pork Rib Marinade This is a great way to add flavor to ribs, regardless of how they
are cooked. Choose any rub you like and make different versions of this marinade,
conserving the amounts for better results. Use Italian seasoning, Provence herbs,
curry mixtures, onion salt, or any combination of dry spices that you can think of.

Teriyaki Marinade - Avoid all the preservatives in store-bought Teriyaki sauces by

making your own in a snap. Because of the generous amount of salty soy sauce, keep
an eye on the amount of salt you're using when cooking the rest of the dishes that
you're serving with the pork. Mix soy sauce, water, sugar, garlic, vinegar, and green
onions. Add a dash of hot sauce for heat, or a tablespoon of molasses to thicken the
preparation and make it sweeter. Ready in 10 minutes.

Pork Chop and Tenderloin Marinade - Ideal for either chops or tenderloin cuts, this
Asian-inspired marinade combines the best of savory flavors (peanuts, soy, and

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Worcestershire sauce) with fresh ginger and earthy liquid smoke. Marinate your chops
for 4 to 6 hours and cook as preferred.

Bourbon Marinade - This sweet bourbon marinade is amazing on any type of meat.
Although it is comprised of strong flavors like bourbon, brown sugar, mustard, oil, and
Worcestershire sauce, the end result is actually somewhat mild. Use good quality
bourbon; like in any recipe that includes alcohol, if the liquor or wine isn't good, the
result can't be either. Make sure you marinate the pork for several hours to assure all
of the flavors sink into the meat you grill.

Mustard-Vinegar Marinade - Like a delicious mustard-based salad dressing, this

marinade is a nice break from the typical. The acidity of the vinegar and Dijon mustard
tenderize the meat, adding flavor while the pork marinates. Combine mustard, olive
oil, garlic, dry herbs, and spices to form a paste. Let stand for 10 minutes for the flavors
to develop. Marinate your meat and cook as preferred. Ready in 5 minutes.

ACTIVITY
Directions: Identify the 3 basic components of marinade. Give at least
two (2) examples in each and its function.

Examples Function

_
_
_

_
_
_

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 REMEMBER

• Marinade composes of three main components: the oil, acid and herbs
or spices.
• Follow guidelines and recipes in marinating to obtain the delicious and
flavorful meat.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. What is the advantage of learning the different types of pork marinades?
_

2. Why do we need to marinate meat before cooking?

_

Directions: Select one marinade from the given marinades in the lesson. Write
the recipe you used in the recipe paper below. Tell and describe your experiences in
preparing the meal for your family using any of the marinades. Ask any one of the
family to evaluate your finish product using the rubric below.

REFERENCES

Department of Education. (2015). Learner’s Material, Cookery 10. pp.344-345

[Link]

12
 WEEK 4: COOK MEAT CUTS

EXPECTATIONS

At the end of the module, you should be able to:

a. identifies the different methods for cooking meat cuts;
b. discusses each dry heat and moist heat methods of cooking; and
c. applies the different techniques in meat preparation.

PRETEST

Directions: Read each question carefully. Choose the letter of the best answer
and write it on your answer sheet.
1. In each of the following methods, which of the following is not included in dry heat
cooking?
A. broiling B. roasting C. sautéing D. steaming
2. If siomai needs steaming, what cooking method is used in menudo?
A. deep-frying B. broiling C. braising D. pan frying
3. What is the effect of heat to meat when it is boiled too long?
A. hard B. shrink C. tough D. all of these
4. What kind of dish is suitable for deep-frying?
A. Pork Hamonado B. Beef steak C. lechon kawali D. roasted beef
5. What cooking technique uses a very hot pan and a small amount of fat?
A. deep-frying B. searing C. sautéing D. frying

LOOKING BACK

Direction: Name five (5) PORK MARINADES and differentiate each.

MARINADES DESCRIPTION

BRIEF
INTRODUCTION
Choosing the Right Cooking Technique
Using the appropriate cooking method for the type of food being prepared is
a major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank
need to be cooked slowly, at low heat, for a long time, and with plenty of moisture.

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Prepared properly, these cuts can be incredibly tender and delicious. On the other
hand, dry-heat methods typically involve very high temperatures and short cooking
times. A piece of brisket cooked in this way — on a grill, let's say would be tough,
chewy and largely inedible. Interestingly enough, a beef tenderloin steak cooked using
a slow, moist-heat method such as braising would also turn out tough, chewy and
inedible.
Methods of cooking meat
1. Dry heat cooking, such as roasting, broiling, or sautéing.
2. Moist heat cooking, like braising, steaming, or poaching.
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.
Note: The browning of food (including the process by which meat is browned, called
the Maillard reaction) can only be achieved through dry-heat cooking. Examples of
dry-heat methods include:
Roasting & Baking
Forms of dry-heat cooking that use hot, dry air to cook food
roasting and baking. Like other dry-heat cooking methods,
roasting and baking brown the surface of the food, which in turn
develops complex flavors and aromas. Both words describe a
method of cooking an item by enveloping it in hot, dry air,
generally inside an oven and at temperatures of at least 300°F
and often much hotter. A convection oven, which circulates hot
air throughout the oven, can enhance the browning reaction.
Grilling & Broiling
Dry-heat cooking methods that rely on heat being conducted
through the air from an open flame are grilling and broiling. This type
of cooking produces browning reactions on the surface of the food,
thus encouraging the development of complex flavors and aromas.
Grilling cooks hot and fast, because air is a poor conductor of heat.
Broiling and grilling require the food to be quite close to the heat
source, which in this case, is likely to be an open flame.
Sautéing & Pan-Frying
Sautéing 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. Like
other dry-heat cooking methods, sautéing browns the food's
surface as it cooks and develops complex flavors and aromas.
Sautéing requires a very hot pan. When sautéing, it's
important to heat the pan for a minute, then add a small amount
of fat and let it gets hot as well, before adding the food to the pan.
This hot fat helps brown the surface of the food. Another key is to
avoid overloading or overcrowding the pan.
Deep-Frying
Since deep-frying involves submerging food in hot, liquid
fat, it might take some time to get used to the idea that it's actually
a form of dry-heat cooking. But if you've ever seen the violent
reaction of hot oil to even a tiny drop of water, you know that oil
and water are a couple of opposites that has nothing to do with
each other.

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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
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. Because it surrounds the food in water that
maintains a more or less constant temperature, simmering cook’s
[Link] food very evenly. It's an excellent choice for culinary preparations
including stocks or soups, starchy items such as potatoes or
pastas, and many others.
Boiling
The hottest of these three stages is boiling, where the
water reaches its highest possible temperature of 212°F. It's
actually the least likely of the three to be used for cooking. That's
because the violent agitation caused by the rolling boil can be
too rough on food and will often damage it.
Steaming
Steaming is a moist-heat cooking technique that 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
Braising 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. Though it can be done on the stovetop, braising is best
done in the oven, because the heat fully surrounds the pot and causes
the food to cook more evenly than if it were only heated from below.
ACTIVITY
Direction: Find the 13 methods of cooking inside the puzzle. Classify the
methods found if it is Dry Heat or Moist Heat methods of cooking.

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 Dry-Heat Method Moist-Heat
Method

REMEMBER

• Cooking techniques are classified into two methods, the dry-heat method and
moist-heat method.
• In choosing the cooking methods to used in meat always consider the cuts of
meat, fat content and desired quality.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. What is the difference between broiling and grilling?

2. How does cuts of meat affects the cooking methods to use in preparing your meat dishes?

Directions: Identify the word/words being ask and described in the following
statements. Write your answer on the space provided for.
1. In this type of method of cooking, 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.
2. Steaming, boiling and braising, are example under what cooking method?
3. Form of dry-heat cooking that uses a very hot pan and a small amount of
fat to cook the food very quickly.
4. It refers to any cooking technique where the heat is transferred to the food
item without using any moisture.
5. What cut of meat is suitable for braising?

REFERENCES

• Department of Education. (2015). Learner’s Material, Cookery 10. pp.347-353

• [Link]
• [Link]

16
 WEEK 5: COOK MEAT CUTS

EXPECTATIONS

At the end of the module, you should be able to:

1. perform mise en place;
2. follow procedures according standards; and
3. cook meat-cuts dishes according to the given recipe.

PRETEST

Directions: Choose the letter of the correct answer and write it on your answer
sheet.
1. Which of the following tools/equipment is needed for grilling meat?
A. Double boiler B. Griller C. Saucepan D. Steamer
2. What tool will you use to transfer soup of Sinigang na Baboy from the stockpot
to the serving bowl?
A. Ladle B. Soup Spoon C. Thongs D. Saucepan
3. It is a Filipino meat roll stuffed with sausage or hotdogs, carrots, pickles,
cheese, and egg. This is considered as a holiday dish and is usually served
during Christmas and New Year’s Eve.
A. Braised Beef B. Cordon Bleu C. Morcon D. Stir-fried Pork
4. Among these meat dishes, which undergoes braising/stewing?
A. Beef Caldereta B. Lechon Kawali C. Pork Sisig D. Nilagang Baka
5. Which cut of meat is usually used in cooking Lechon Kawali?
A. Collar joint B. Leg Joint C. Pork Belly D. T-bone Chop

Directions: Complete the crossword puzzle by identifying what cooking

method is being described.
Down:
2. Dry-heat cooking methods that rely on heat
being conducted through the air from an
open flame.
4. Moist-heat cooking technique that employs
hot steam to conduct the heat to the food item.
Across:
1. The cooking liquid is a bit hotter than
poaching from 180°F to 205°F.
3. 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.
5. A form of dry-heat cooking that uses a very hot pan and a small amount of fat to
cook the food very quickly.

17
6. Involves submerging food in hot, liquid fat.
7. Method of cooking an item by enveloping it in hot, dry air, generally inside an oven.

BRIEF
INTRODUCTION
Cooking is one of the most essential life skills which can be learned at any life
stages. As you go along this course, you have learned to cook from the very simple of
all ingredients – the eggs, to vegetables, to fish, and to chicken and other game and
poultry. At this point, you will be learning to cook different meat dishes.

BRAISED SHORT RIBS

Tools/Equipment Needed: Procedures:
Oven 1. Tie the short ribs so the meat will stay
String for tying on the bone during cooking.
2. Dry the meat so it will brown easily.
Pan
3. Heat the oil in a heavy skillet until very
Ladle hot. Brown the meat on all sides.
Strainer Transfer browned meat to a pan.
4. Sauté onions, celery and carrot to the
Ingredients Needed: skillet until lightly browned.
25 kg short rib sections 5. Stir in the bread flour to make a roux.
6. Add the brown stock and tomato
250 ml oil
Figure 1. Braised puree. Simmer until thickens.
300 g onions Short Ribs 7. Add bay leaf and season to taste with
150 g celery salt and pepper.
150 g carrots 8. Pour the sauce over the steaks.
150 g bread flour Cover and braise until tender.
25 l brown stock 9. Transfer the steaks in a serving plate.
150 ml tomato puree 10. Strain the sauce and pour over
steaks.
2 pcs. Bay leaves
Salt and Pepper to taste

GRILLED MEAT
Tools/Equipment Needed:
Broiler or Griller
Brush for meat
Fork
Knife
Tong
Ladle
Ingredients Needed:
Meat
Oil
Salt and pepper to taste

18
Procedures:
1. Collect and prepare all equipment and supplies. Trim excess fat from meats to avoid
flare-ups.
2. Preheat the broiler or grill.
3. Brush the meat with oil or dip it in oil and let excess drip off. Place the meat on the
broiler or grill. The oil helps prevent sticking and keeps the product moist.
4. When one side is brown and the meat is cooked halfway, turn it over with a fork
(piercing only the fat, not the meat, or juices will be lost) or tongs.
5. Cook the second side until the meat is cooked to the desired doneness. If the meat
is to be brushed with a glaze or sauce, it is usually best to wait until the product is
partially cooked on each side before applying the first coat. After the meat has been
cooked on both sides ½ to ¾ done, brush the top with a light coat of the sauce.
Turnover and repeat as necessary.
6. Remove from broiler or grill and serve immediately.

ACTIVITY
Adobo is said to be the one of the most popular dishes in Filipino Cuisine.
Cooking it involves meat, seafood, or vegetables marinated in vinegar, soy sauce,
garlic, bay leaves, and black peppercorns. However, there are numerous
variations of Adobo in the country. In your household, how do you prepare your
Adobo?

Directions:
1. Fill-up the boxes with the necessary details on your family’s Adobo
recipe. Pair with two or three of your classmates and compare and
contrast your recipe with them in terms of tools, ingredients and
procedure.
2. Prepare to present the results of your data using a graphic organizer.
Tools Ingredients Procedure:

REMEMBER

Always remember that cooking or cookery is the combination of art, science,

and craft of using heat to prepare food for consumption. Cooking techniques and
ingredients, as well as tools being used vary widely across the world, from grilling food
over an open fire to using electric stoves, to baking in various types of ovens, reflecting
unique environmental, economic, and cultural traditions and trends.

19
 CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. Were you able to cook for your family? _
2. What factors did you consider in accomplishing the task at hand?_ _

Directions: Look for five Filipino Meat Dishes aside from the ones mentioned
above. Complete the table by providing their name, region or place of origin,
ingredients, and procedures.

Filipino Meat Dish Region or Ingredients Procedures

Place of Origin

REFERENCES
Crossword puzzle:
[Link]
Department of Education. Learner’s Material, Cookery 10. 2015
Grilled Meat Picture:
[Link]
Inter-Agency Task Force (IATF) on Management of Emerging and Infectious Diseases
(2020). Publication. “Omnibus Guidelines on the Implementation of Community Quarantine in
the Philippines.”
Retrieved from: [Link]
Omnibus-Guidelines-on-the-Implementation-of-Community-Quarantine-in-the-
[Link]

20
 WEEK 6: PRESENT MEAT DISHES

EXPECTATIONS

At the end of the module, you should be able to:

1. present meat dishes aesthetically, based on classical and cultural
standards;
2. select suitable plate according to standard in serving meat dishes; and
3. present meat dishes hygienically and sequentially within the required
timeframe.

PRETEST

Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write it on your answer sheet.

1. What is the first step to achieve restaurant-quality presentation?

A. Garnish the plate with flavorful herbs or spices to take it to the next level.
B. Layer the food and play with contrasting colors and textures to increase its
visual appeal.
C. Sear your meat and let it rest.
D. Start with brightly-colored, well-cooked food.
2. What type of attractive platter can be used to present food?
A. China B. Metal C. Wood D. All of the above.
3. How can we bring out vegetables’ brightest colors?
I. By boiling. II. By roasting. III. By steaming. IV. By sauteing.
A. I only. C. II, III, IV.
B. II and III. D. I and IV.
4. “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.” What part of
presentation does this statement refer to?
A. Arrangement B. Color C. Garnish D. Texture
5. Which basic element of plating is being described? “Ensure that there is the
right amount of ingredients and the plate complements the dish, not too big or
too small.”
A. Balance the dish. C. Highlight the key ingredient.
B. Create a framework. D. Keep it simple.

Directions: Provide information on different ways of performing each cooking

method. The first one is done for you as an example.

21
 Baking Grilling Sauteing
• Baking using brick oven • • _
• Baking using electric oven • • _
• Baking using oven toaster • • _

BRIEF
INTRODUCTION
Food presentation refers to the arrangement of food on the plate in a way that
makes it appealing to the diner. By this time, you should know what food presentation
can do to even of the simplest of dishes. A well-presented plate can engage your
diner’s senses, and thus elevate his or her dining experience.

• 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
1. artistically.
• Garnish, arranged artistically in proportion to the cut slices.

• The food should be easy to handle and serve, so one portion can be
2. removed without ruining the arrangement.

• Simple arrangements are easier to serve, and more likely to be still

3. attractive when they are half demolished by the guests

• Attractive platter are made of metals, mirrors, china, plastic or

4. woods, presentable and suitable for use with food.

• It must look attractive and appropriate not only by itself, but among
5. other presentations on the table.

Figure 2. Basic Principles of Platter Presentation.

How to Present Food on a Plate?
When you're plating food, the goal is to create a dining experience that tempts
all of the senses, not just the palate. When food looks appetizing the body actually
produces more fluids that aid in nutrient absorption - so you might even say that
beautiful food is more wholesome than food that doesn't look appealing. To achieve
restaurant-quality presentation, follow these 3-easy steps:

22
 [Link] the food 3. Finally,
and play with garnish the plate
contrasting with flavorful
1. Start with colors and herbs or spices
brightly-colored, textures to to take it to the
well-cooked food. increase its next level.
visual appeal.

Starting with Beautiful Food

• Avoid a monochromatic color scheme.
• Bring out vegetables' brightest colors.
• Sear your meat and let it rest
• Cook fried foods carefully.
• Take texture into account.
• Experiment with interesting shapes.

Plating it With Care

• When in doubt, choose white plates.
• Visualize the finished plate.
• Limit portion sizes.
• Follow the rule of odds.
• Play with different textures.
• Layer foods to add height
• Use sauce wisely.
• Keep up with food styling trends.
Adding Appetizing Touches
• Use garnishes that enhance the flavor of the
meal.
• Employ drizzles and swirls.
• Make sure the plate is clean.

Figure 3. Tips on How to Present food on a Plate.

ACTIVITY
Directions: Pretend you are both an artist and a chef. On your answer sheet,
draw and color/paint to illustrate these three tips on presenting food on a plate. Use
grilled steak as your main dish.
Avoid a monochromatic Follow the rule of odds. Employ drizzles and
color scheme. swirls.

23
 REMEMBER

To sum it up, here are 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. Assemble a practice plate to work on executing
your vision.
2. Keep It Simple. Select one ingredient to focus on and use space to simplify the
presentation. Clutter distracts from the main elements of your dish that might confuse
the diners on what to focus on.
3. Balance the Dish. Play with colors, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavor and function.
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. Strike the right proportion
of protein, carbohydrates and vegetables to create a nutritionally balanced meal.
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.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. What are three simple steps to achieve restaurant-quality presentation?
2. Why is it important to choose the right plate?

Directions: Cite an example from your personal experience when you

appreciate the food that you ordered because of its presentation and taste. Inside
the like button, list down at least three (3) things you observed in their presentation
which you liked and will make you buy their food again.

1.
2.

3.

REFERENCES
Department of Education. Learner’s Material, Cookery 10. 2015
[Link]. The Art of Dining: How to Create a Beautiful Plate (Image)
Retrieved from:
[Link]
Pottery Barn. Great white traditional dinner plate. (image)

24
 WEEK 7: STORE MEAT DISHES

EXPECTATIONS

At the end of the module, you should be able to:

1. distinguish different methods of preserving meat;
2. utilize quality trimmings and leftovers in storing meat;
3. store fresh and cryovac-packed meat according to health regulations;
4. use required containers and store meat in proper temperature to
maintain quality and freshness; and
5. store meat in accordance with FIFO operating procedures and meat
storage requirements.

PRETEST

Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write it on your answer sheet.
1. What is the most common method of preserving meat?
A. Curing B. Drying C. Freezing D. Smoking
2. Smoked meats like ham, bacon, and chicken which undergoes cold smoking is held
under what temperature?
A. Between 26 to 43ºC. C. Between 35 to 60ºC.
B. Between 30 to 55ºC. D. From 71 to 79ºC.
3. What is the recommended maximum storage for canned meats like meatloaf and
corned beef?
A. 3-6 months, in original package C. 12 months
B. 6-12 months, in original package D. 24 months
4. To achieve high standards of sanitation, the following measures should be strictly
observed:
A. Clean floors walls, ceilings, counters, tables, and chairs regularly.
B. Handle, store, and refrigerate food properly to prevent spoilage and
contamination.
C. See to it that physical equipment and layout are conducive to sanitary
practices.
D. All of the above.
5. “Store new purchases behind old ones and always use the old stock first.” What
main storing principle is behind this statement?
A. CLAYGO B. FIFO C. SOP D. ROI

LOOKING BACK

Directions: On your answer sheet, write what food presentation tips is being
illustrated in each picture. You can choose your answer from the box.
-Use sauce wisely. -Use garnishes that enhances the flavor of the meal.
-Experiment with interesting shapes. -Layer foods to add height.
-Follow the rule of odds. -Make sure the plate is clean.

25
 1 2 3 4 5

BRIEF
INTRODUCTION

There are different methods of preserving meat. These include drying or

dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze
drying.
Methods of
Preserving Description Types
Meat
This is the most common method
of preserving meat. Drying
involves the reduction of the
original 70% of water content of □ Natural sun drying -
the meat to about 15%. The Natural sunlight is used to
removal of the moisture content reduce the amount of
Drying does three things, namely: moisture content of meat.
➢ Enzymatic changes are □ Dehydration or artificial
retarded; drying - Oven is used for
➢ Growth of microorganisms drying the meat.
is much hampered
➢ Microbes lose water and
become inert.
Meat is smoked to create a □ Cold Smoking - The
distinctive color and flavor, thus temperature is held
helping its preservation. The between 26 to 43ºC and
flavor, color, and attractive glaze the products are smoked
on the surface of the meat is over a period of days or
desired like in ham, bacon, and weeks.
Smoking tinapa. □ Hot Smoking - The
The heat generated during temperature is higher, from
smoking destroys the enzymes 71 to 79º[Link] high
and dries the product artificially, temperature speed up the
thus preventing the growth of drying process, giving the
molds and vegetative bacteria on product a mild smoked
the surface. flavor.

26
 Salt improves the keeping quality of meat. It removes the water
Salting from the tissue of the meat and the cells of spoilage organisms
that may be present in the meat.
In this method, salt, sugar, potassium or sodium nitrate, and
other curing elements such as ascorbic acid, phosphate blend,
and spices are used to prolong the keeping quality of meat.
Curing agents also help improve the flavor and appearance of
Curing meat and retain its original color. Sugar minimizes the
hardness of the straight cure process. It also makes the
product more appetizing and provides energy to the nitrate-
reducing bacteria which gives the red color. Spices give the
desired flavor and aroma.
Meat is stored at a temperature range of 2 to 10ºC to retard
Refrigerating
mold and bacterial growth for a limited period.
Meat is preserved at a temperature of 10ºC and below.
Freezing deactivates enzymes and bacteria. Meat can be
preserved for two months to one year using this method.
Meat preserved by canning is packed in sealed cans or jars
which are subjected to a temperature of 100ºC and above 5-7
kilo pressured for a specific period of time. This process
Canning
destroys the organism that causes spoilage. It maintains the
high quality of meat product and extends its life for about a
year.
The process involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas.
The product to be dried is first frozen and the ice is sublimed
Freeze Drying from the frozen mass, removing 98% of the water content. The
remaining moisture is further reduced to 0.5% or lower by
subjecting the product to high temperature as possible without
destroying it.
Table 1. Methods of Preserving Meat

Proper Storage of Preserved Meat

Many processed items prepared for future use may be stored in the freezer.
These should be wrapped in plastic or foil to prevent the occurrence of freezer burn
and avoid having a pulpy texture that comes from loss of moisture. Each item should
be labeled with the name of the product, date of expiry, and quantity.

Food Suggested Maximum Recommended Maximum

Temperature (°C) Storage
Canned Products 21 12 Months
Frozen Products (beef, -18 to -29 6-12 Months, in original
poultry) package
Fresh Pork (not ground) -18 to -29 3-6 Months, in original
package
Sausage, Ground Meat -18 to -29 1-3 Months, in original
package
Cold cuts, sliced 3 to 4 3-5 Days, in semi-moisture
proof paper

27
 Cured Bacon 3 to 4 1-4 Weeks, tightly wrapped
Ham (tender, cured) 3 to 4 1-6 Weeks, tightly wrapped
Ham (canned) 3 to 4 6 Weeks, in original
container
Dried Beef 3 to 4 6 Weeks, tightly wrapped

Table 2. Food Storage Chart

ACTIVITY

Directions: Draw a 😊 if the statement promotes hygiene practices in storing

meat products and ☹ if it does not.
1. Eliminate vermin and rodents from food areas.
2. Make sure that food service employees are in good health, and are not
carriers of communicable diseases.
3. Handle and store food and food products even if you have flu.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. See to it that physical equipment and layout are conducive to sanitary

REMEMBER

Meat is among the most perishable foods. This perishable ability makes it a
potentially hazardous food. At ambient temperatures, meat spoils so fast. It is
therefore necessary to keep it in chilled storage.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions:

1. What is the role of methods of meat preservation in our lives? Cite 3 specific
examples.
2. Look for five preserved meat locally produced in your town. Write the name of the
product and the method of preservation used.

Directions: Answer in a precise and concise manner.

Why is it important to store meat properly?
REFERENCES
Alamy. Refrigerated Meat Products High resolution (Image)
Retrieved from:
[Link]
Bruno, Antoinette. Chef Greg Engelhardt of Andre's - Las Vegas, NV (Image)
Retrieved from:

28
 WEEK 8: EVALUATE MEAT DISHES

EXPECTATIONS

At the end of the module, you should be able to:

1. Identify factors to evaluate in finished products;
2. Create own rubric;
3. prepare and cook preserved meat; and
4. rate the finished products using rubrics.

PRETEST

Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write it on your answer sheet.
1. Color and color combinations, sizes and shapes of ingredients, visual
attractiveness, eye appeal and signs of freshness are the things we evaluate in
.
A. Appearance B. Aroma C. Flavor D. Texture
2. refers to the combination of aroma, texture, temperature and taste
reacting with saliva.
A. Aroma B. Flavor C. Taste D. Texture
3. What do we evaluate when we look into the qualities felt with the finger, tongue,
palate or teeth?
A. Flavor B. Taste C. Temperature D. Texture
4. All of the following are what we evaluate for taste EXCEPT:
A. Salty B. Sweet C. Umami D. Visual Appeal
5. Why is it important to evaluate dishes in the menu?
A. To check if dishes meet restaurant standards for quality
B. To detect deviations from food quality standards
C. To identify ways to improve dish quality
D. All of the above.

LOOKING BACK

Directions: Complete the Food Storage Chart for fresh and preserved meat.

Suggested Maximum Recommended Maximum

Food
Temperature (°C) Storage
Fresh Pork (not ground) 1.? 3-6 Months, in original package
Cured Bacon 3 to 4 2.?
3.? 21 12 Months
Dried Beef 3 to 4 4.?
Frozen Beef and Poultry 5.? 6-12 Months, in original
package

29
 BRIEF
INTRODUCTION

What are the factors to evaluate in finished products?

By restaurant and industry standards, they evaluate the characteristics of food,
as perceived by the five senses – appearance, aroma, taste, texture and consistency.
You can define your own standards and expectations for each dish and check if the
prepared dish matches up.
Appearance: Color and color combinations, sizes and shapes of ingredients,
visual attractiveness, eye appeal, signs of freshness

Aroma: The smell or aroma such as tangy, herby, earthy, among others

Taste: The basic sweet, salty, sour, bitter and umami tastes

Texture and Consistency: The qualities felt with the finger, tongue, palate
or teeth

Temperature: Knowing the right temperature to serve dishes such as hot,

cold or room temperature

Flavor: Refers to the combination of aroma, texture and temperature and

taste reacting with saliva

Nutritive Value: An indication of the contribution of a food to the nutrient

content of the diet.

Figure 4. Factors to Evaluate in Finished Product.

ACTIVITY
Directions: Following the recipe below, prepare and cook your own
longganisa.
“SKINLESS LONGGANISA”
Standard recipe developed by Vanjo Merano of [Link]
Tools/Equipment Ingredients Procedure:
• knife • 800 g ground 1. Peel the skin off the garlic
• chopping board pork cloves. Crush thoroughly
• mortar and • 9 tablespoons using mortar and pestle.
pestle dark brown Mince the crushed garlic. Set
• measuring cup sugar aside.
• measuring • 1 tablespoon 2. In a large mixing bowl,
spoon smoked combine ground pork along
• wooden spoon paprika with all of the ingredients. Mix
• mixing bowl • 3 tablespoons well.
vegetable oil 3. Cover the bowl. Refrigerate
• wax paper
for 2 hours.
4. Shape the longganisa by
laying a sheet of wax paper

30
 • refrigerator / • 1¼ on a flat surface. Scoop
cooling tablespoons around 3 tablespoons of
mechanism coarse salt mixture and put over the wax
• 1 teaspoon paper. Fold the wax paper
ground black from top to down until the
pepper mixture covered. Hold the
• 2 head garlic edge of the paper with your
fingers and then slide the card
towards the mixture. Push a
bit more until a sausage
shape is formed. Do this step
until the entire mixture is
consumed.
5. Refrigerate overnight.
6. Cook and serve for breakfast.
Share and enjoy!

Note:
1. Ask your parents/adult family members to acquire necessary ingredients for
you.
Following the Inter-Agency Task Force (IATF) for the Management of
Emerging Infectious Diseases Omnibus Guidelines, those who belong to the
most vulnerable sectors including minors and senior citizens are not allowed
to go outside while a community is under a quarantine.

REMEMBER

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden-brown fat that covers the
surface of the meat and a thoroughly cooked interior where meat has even pinkish
color. It has also a juicy and tender texture, a pleasing aroma and a tender seasoned
and pleasing taste with a slight hint of smoky flavor.

CHECKING YOUR UNDERSTANDING

What are the factors you need to evaluate in any finished product?

31
Directions: Answer in a precise and concise manner.

Why is it important to evaluate dishes in the menu?

REFERENCES
Department of Education. Learner’s Material, Cookery 10. 2015
Inter-Agency Task Force (IATF) on Management of Emerging Infectious Diseases (2021).
Publication. RESOLUTION NO. 106-B Series of 2021
Retrieved from:
[Link]
Merano, Vanjo (2018). Skinless Longganisa Recipe.
Retrieved from:
[Link]
NAL Agricultural Thesaurus. Nutritive Value.
Retrieved from:
[Link]
Unilever Food Solutions (2021). Chefmanship Academy. Topic 4: Evaluating Your Dishes
Retrieved from:
[Link]
academy/module-3-the-importance-of-menu-planning/topic-4-evaluating-your-
[Link]

32
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