COOKING MEAT

Rigor Mortis-the stiffening of the muscle fibers which result to toughening of the meat.
Though Meat- has a strong and firm texture and not easily chewed.
Safflower Oil- a colorless, flavorless, and odorless edible oil extracted from the safflower plant.

Principles in Meat preparation

In order to achieve a flavorful taste and excellent appearance of meat dishes, observe the
following principles.
1. High heat develops flavor
This is applied on browning meat. Browning meat creates a tremendous flavor to the
meat. It is best obtained by quick cooking over high heat. To do this: first, make sure that
the meat is dry before putting it in a pan, pat it with paper towels. This is usually done to
frozen meat. Second, heat the pan over high heat, until the oil added is shimmering or
almost smoking. Lastly, do not overcrowd the pan. There should be spaces among the
pieces of meat, instead of browning the meat, it is steamed.
2. Low heat preserves moisture
Cooking meat in low or moderate temperature retains juices and fats in meats. It keeps
meat tender and retains the shape.
3. Cook meat according to meat cuts
Though meats are best cooked by slow cooking method, to meet collagen in the
connective tissue making though meat into tender one and served well done. Pot roasting,
stewing or barbecuing are used to cook tough meat. Tender cuts are cooked by quick dry
heat methods such as grilling or roasting. Prolonged cooking increases loss pf moisture
and makes tender cuts tough.
4. Carryover cooking
Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below the desired
serving temperature. The following temperature should be used to determine when to
stop the cooking process.

DONENESS TEMPERATURE
BEEF/VEAL PORK
RARE 115⸰F (120⸰F after resting)
MEDIUM RARE 120⸰ to 125⸰ F ( 120⸰ to 130⸰
F after resting)
MEDIUM 130⸰ to 135⸰ F ( 135⸰ to 140⸰ 140⸰ to 145⸰F ( 150⸰F after
resting)
 MEDIUM WELL 140⸰ to 145⸰F ( 145⸰ to 150⸰
F after resting)
WELL DONE 150⸰ to 155⸰F ( 155⸰ to 160⸰ 150⸰ to 155⸰F ( 160⸰F after
F after resting) resting)

 Rare done meat- dark red in color, juicy, soft, and spongy with slight resistance.
 Medium rare done meat- more pink color with little pink juice flowing, a little bit soft,
spongy and springy.
 Medium done meat- pale pink in the middle with hardly juice flowing firm and pringy.
 Well done meat- only a trace of pink color but not dry, spongy, and slightly sprinhy.
5. Rest cooked meat before slicing
Cooked meat such as steaks, when rested before slicing are juicer, tender and grayish in
color. Avoid slicing or carving cooked meat straight after cooking.
6. Add seasoning and flavoring to ensure and enhance the flavor of the meat.
METHODS OF COOKING MEAT
The tenderness and taste appeal of meat dishes are affected by the cooking method used.
Meat dishes are cooked by dry heat methods and moist heat methods.
Dry Heat Cooing Methods
Dry heat cooking methods are used with more tender cuts of meat. These methods are
broiling, roasting, frying and barbecuing or grilling. There is no liquid used but fat or oil is used
to add moisture.
 Broiling- this is cooking by direct heat over coals or
under an open flame. It is effective for it seals in the
meat juices by quickly searing the surface of the meat.
It is done at higher temperature so special care and
attention must be taken to avoid overcooking,
toughening or burning the meat. It can be best
achieved by controlling the distance between the heat
source and the meat. Thick cuts of meat are place
farther from the heat than thin cuts. Pan broiling is
cooking meat uncovered on a griddle or in skillet on
top of the range.
 Roasting- this is cooking meat uncovered by dry
heat, placed on a rack in an oven by dry heat,
placed on a rack in an oven with low
temperature. Tender beef and pork are usually
cooked by roasting.
  Frying- tender cuts of meat which are lean and are
best for frying. Oil, butter or shortening is added
and the meat is cooked in medium heat until both
sides are golden brown.
 Barbecuing or Grilling- smaller tender cuts such as
chops and steaks are cooked by placing on a grill
which require higher temperature. Meat maybe
seasoned or marinated before grilling.

Moist Heat Cooking Methods

Moist heat cooking methods include braising, poaching, stewing, boiling, and simmering.
The meat is simmered in liquids until the tough connective tissues are broken down and meat
is tenderized.
 Braising or pot roasting- it used to cook less tender cuts of pork or beef. This is cooking
meat in small amount of liquid with low heat for 2 to 3 hours, until meat is done. It is
browning meat with its own fat. Stewing is almost the same with braising.
 Poaching – it is cooking meat gently and slowly in a liquid with a temperature of 60⸰
degrees Celsius. The cut of meat is covered with liquid and is brought to boil and heat is
reduced to simmer. The pot is covered and cooking is done for 10 to 15 minutes or more.
 Boiling and Simmering – adequate amount of liquid to cover the meat is used in boiling.
The liquid is brought to boil using high temperature and heat is reduced to low heat to
simmer until doneness of meat is achieved.
TENDERIZING MEAT
Tenderizing is breaking down the muscle fibers or collagen in meat to soften the texture
and making meat easier to cook and palatable. There are ways to tenderize meat.
 Mechanical Tenderizing- this is done by
pounding with a meat tenderizer or meat
mallet. Cut meat into 1 inch slices before
pounding them. Using the meat tenderizer,
the muscle fibers and connective tissues are
broken down.
 Commercial powder- these contains enzymes
that help break down the tough fiber of the
meat. These enzymes are produced from
papaya and pineapple extracts.
 Marinating- marinade adds flavor as well as helps tenderize the meat. A proper marinade
contains acid ingredients such as vinegar, wine, oil, herbs and spices. Lemon or other
citrus fruit juices maybe used in case of vinegar or if wine is not available. Pineapple
 juice is best used ingredient for marinade because it contains bromine or an enzyme
which is very efficient in breaking down protein.
 Use of rubs- a dry mix herbs and spices are applied
to raw meat over a period of time of overnight and
placed in the refrigerator. It includes black pepper,
garlic powder, fresh, crushed or minced. Paste rubs
such as vinegar, wine or fruit juice maybe used.
 Barding – this is used in roasting beef cuts. A thin
layer of beef fat or bacon is wrapped around the
beef cuts. During roasting process, it adds flavor
and serves as tenderizer.
QUESTION
 How do you differentiate dry heat cooking method with the moist heat cooking method?
TYPES OF MARINADES
A good marinade adds flavor to meat and makes it more tender and juicy. Making
marinades is so simple. The three main type of marinades are:
1. Raw Marinade- oil, vinegar and yogurt are used for marinating tender meat for they
require short marination time. These raw marinades break down the meat to tenderize it.
2. Cooked Marinades- red and white are used to give meat a fairly strong flavor. They
protect and preserve the food while it is marinating. They should be cooled before
pouring over the meat, covered and refrigerated until meat is ready to cook.
3. Dry marinades- these spices and other flavoring mixed with little amount of liquid or oil
or vinegar or any juices that run out from the meat. Herbs and spices are dry marinades.
They simple add flavor and zest to the meat through prolonged marinating.
GUIDELINES IN MARINATING
1. Meat should be marinated for 2 hours up to days.
2. In marinating, use a non-reactive container. (steer clear of aluminum, copper or cast iron
may be used.)
3. Let marinade cool down before pouring over the meat.
4. Always refrigerate meat while it is marinating
5. Never reuse marinade.
Whatever type of marinades will be used in marinating meat, it is important to turn the food
frequently for even absorption of marinades.
COOKING FROZEN MEAT
When meat is not to be cooked right away, it needs to be stored in order to maintain its
freshness and overall quality. Proper storage prevents the growth of disease causing microbes in
food. Frozen meats are those that are stored in a long period of time at 0⸰F.
In cooking frozen meat, the following guidelines should be observed:
1. Cook the raw meat within 24 hours of defrost.
2. If frozen meat is to be cooked and eaten straight away, defrost it using the microwave
thawing method. Never use hot water to thaw out frozen meat. High temperature
promotes the growth of harmful bacteria on food.
3. Defrost raw meat and cook thoroughly, using any of the dry heat method or moist heat
method.
4. Never reheat cooked frozen meat dish more than once.
SAMPLE MEAT RECIPES
PORK STROGANOFF
Stroganoff is sautéd meat dish cooked with sour cream sauce, seasonings and mushrooms.
Ingredients:
500g pork fillet ( cut into strips, trimmed of fat)
1 ½ T safflower oil
1pc large onion ( quartered, thinly sliced)
175g button mushroom (sliced)
2 T flour
½ pint chicken stock (unsalted)
1 T tomato paste
1 T fresh lemon juice
¼ T salt
Pinch of black pepper
60g thick yogurt.
Procedure:
1. Heat oil in a frying pan, until it is smoking. Add pork and onion, stirring until pork is
browned.
2. Add mushroom and cook for 1 minute.
3. Add flour to the pan and mix well, gradually stirring in the stock and bringing to a boil.
Stir all the whole.
4. Reduce the heat and simmer for 2 minutes. Stir in tomato paste, lemon juice, salt and
pepper.
5. Simmer until tender. When done, stir in yogurt. Serve.
 PORK CHOP ALA POBRE
Ala-Pobre – An affordable dish using simple ingredients.
Ingredients:
1kg pork chop
3 tbsp calamansi juice
3 tbsp soy sauce
Cooking oil for frying
Gravy:
¼ C butter ¼ C evaporated milk
¼ C all purpose flour ¼ C garlic
1 C all purpose cream
Procedure:
1. Marinate pork chop with calamasi juice and soy sauce for at least 15 minutes. Set aside.
2. Heat oil. Fry marinated pork chops until golden brown.
3. Prepare the gravy: melt butter on a sauce pan add flour to make roux. Thin with all
purpose cream and evaporated milk, mix until desired consistency is achieved.
4. Place pork chops on a hot plate. Drizzle with gravy and top with fried garlic. Serve while
still sizzling.
BEEF SUKIYAKI
Ingredients:
1 C sotanghon noodles ( soaked in water)
¼ kg beef ( sirloin, thinly sliced)
1 pc small carrot ( cut into thick strips)
1 stack leeks ( cut into thick strips)
1 tube Japanese silken tofu ( sliced)
6-8 pieces button mushrooms ( sliced)
½ C cabbage ( sliced)
1 pc fresh egg ( optional)
Broth: combine all ingredients in a saucepan and bring to boil.
4 C water
2 tbsp Japanese soy sauce
¼ C white sugar
1 tbsp Japanese rice wine
Seasoning
Procedure:
1. Arrange all ingredients in a white pot or deep pan.
2. Pour simmering broth and allow ingredients to heat up for at least 2 minutes.
3. Serve while hot.
Optional
Pour egg in the middle of the arranged ingredients before pouring broth.
SCORE-SHEET EVALUATING MEAT DISHES
CRITERIA PERFECT SCORE EVALUATOR’S SCORE
(100%)
A. INGREDIENTS
AND TOOLS (20%)
1. Tools needed are 6%
complete.
2. Observed Mis-en- 7%
Place
3. Meat and other 7%
ingredients are good
quality and properly
cut.
B. PROCEDURE(20%)
1. Methods of 10%
cooking,
preparation and
correct procedure
has been followed.
2. Correct timing and 10%
temperature has
been observed.
C. PRESENTATION
(25%)
1. Meat dish and 10%
other ingredients
were neatly and
 creatively
arranged on a
plate.
2. Appropriate 7%
garnishes were
used.
3. Pleasing color 8%
combinations.
D. FLAVOR OR
TASTE AND
TEXTURE (25%)
1. Excellent flavor 13%
2. Tender and 12%
digestible
E. WORK HABITS
( 10%)
1. Observed safety 3%
measures in
handling tools and
equipment.
2. Observed sanitary 3%
measures in
handling
ingredients and
food items.
3. Used proper 4%
cooking outfit and
protective gadgets.
A SAMPLE PROJECT PLAN
Name:_____________________________________________ Grade and Section:__________
Date:_____________
I. Name of the Product: Pork Menudo
II. Objectives
1. To acquire knowledge and skills on how to cook pork menudo.
2. To produce quality and marketable pork menudo.
3. To gain profit in the production of pork menudo.
4. To observe safety measures while doing the job.
III. Tools, Utensils, and Equipment
Measuring spoon, knife, chopping board, ladle, carajay, gas stove
IV. Ingredients/Production Cost
A. Cost of Ingredients
QUANTITY UNIT DESCRIPTIO UNIT COST TOTAL
N
1 K Pork (kasim)- 190.00 190.00
cube
1/4 K Pork liver-cube 150.00 37.50
1 pc Carrot- 80.00 10.00
cube/diced
1 pc Bell pepper-cube 100.00 10.00
2 pcs Potato- 80.00 15.00
cube/diced
3 pcs kalamansi 3.00
1 sachet Tomato sauce 15.00
(200g)
1 pc Bay leaf 0.50
3 tbsp Soy sauce 2.00
1 tbsp Ground pepper 1.00
1 tbsp salt .25
1 pc onion 5.00
5 segments garlic 5.00
2 tbsp oil 5.00
Total 299.25

B. PACKAGING AND LABELING

__________________________________ = P __________
__________________________________ = P __________
Total Cost = P__________
C. OPERATING EXPENSES
I. Miscellaneous
 a. LPG/Fuel for cooking = P 50.00
b. Transportation = P 15.00
c. Water = P 5.00
Total Cost = P 70.00
Grand Total = P 369.25
II. Number of finished products = P 13
III. Net weight =P
IV. Mark-up price ( 25% of Grand Total) = P 92.35 + 369.25
GT = P 461.60
V. Selling Price = P 35.50
VI. Total Profit: P 92.35 SRP/serving = P 35.50
V. PROCEDURE
1. Wash pork and cut into cubes.
2. Prepare the marinade ( kalamansi juice, soy sauce, pepper and bay leaf). Marinate
the pork for 2 hours.
3. Heat the carajay. Pour in oil and sauté onion and garlic. Add the marinated pork.
Cover. Turn pork once in a while. Add tomato sauce.
4. When tender enough, add carrots, potato and bell pepper.
5. Season.
6. Serve while hot.
VI. CRITERIA FOR ASSESSMENT: RUBRIC

QUESTION
 Why is a project/production plan important in preparing a project?
CHECK THIS
A. Identify the cooking methods used in preparing meat dishes. Write DH, if it is a dry
heat method or MH if it is a moist heat method. Give examples of meat dishes using
these methods.
________1. Roasting - _____________________
________2. Stewing - ______________________
________3. Broiling - ______________________
________4. Frying - _______________________
________5. Simmering - ____________________
B. Identify the parts of a project/production plan.
 __________1. It refers to the miscellaneous expenses.
___________ 2. It indicates the steps in preparing the project.
___________3. It applies to the target of the day.
___________4. It covers the quantity, cost and description of ingredients.
___________5. An evaluation instrument used for the assessment of the finished project.

PRACTICUM
 If you are to cook menudo, what type of marinade would you use? Can you prepare the
marinade in front of the class?
 Prepare a project/production plan for your chosen recipe.

MIND YOUR OWN VOCABULARY

Garnishing - a sumptuous art consist of shaping and arranging foods. It pertains to the embellishing of
foods with some other food as meat with parsley.

PRESENTING MEAT DISHES

Proper presentation of meat dishes is a way of inviting diners to enjoy eating that the food
served appeals to all senses and not only the sense of taste. It make one’s eating a pleasurable,
pleasant and satisfying experience. This can be achieved by observing the following guidelines.
 In plating, use plain white plate to be in contrast with the color of the dishes and
garnishes to be used. The size and shape of the plate must be appropriate with the meat
dish to be served.
 Follow the clock method in arranging the food on a plate. If meat dish is to be served
with carbohydrates and vegetables, the meat is at 6 o’clock from the diner’s view, while
carbohydrates is at 11 o’clock and vegetables at 2 o’clock.
 Meat is the main ingredient, therefore it should be highlighted with the garnishes and
other ingredients used.. it should be the “on focus”.
 Use simple garnish. Do not overcrowd the plate with too many garnishes.
 Observe balance. The amount of carbohydrates and vegetable should be in proportion
with the meat dish, to have a well-balanced plate.
 Apply stacking or layering ingredients to add height to the plate and makes the portion of
the meat dish look bigger.
 Observe color combination as well as texture.
 Have food item presentation in odd numbers to make it appealing and more interesting.
CHECK THIS
Write True if the statement is correct if incorrect, change the word or group of words to make
the statement correct.
_________1. In plating, the garnishes should be the focus.
_________2. Presenting food items in odd numbers is more appealing and interesting.
_________3. The plate used in plating should be white to provide contrast.
_________4. Garnishes should be edible.
_________5. Garnishes are used to cover the poor quality of food.

PRACTICUM
 Bring to class any kind of vegetable used as garnishes. Present how it could be prepared
to garnish any meat dish.

STORING MEAT
Proper storage of meat prevents the growth of bacteria on food. After purchasing of the
meat, if it will not be used or cooked right away it should be stored to maintain its freshness and
quality. Cooking meat should be done well for safe eating.
The following are important guidelines in storing meat.
 Refrigerate or place in freezer the raw meat if it is not to be cooked right away. Place it in
a resealable plastic bag or plastic food keeper with tight fitting lids before storing in a
refrigerator or freezer.
 Keep the temperature of the refrigerator at 40 ⸰F or in freezer at 32⸰F to keep meat fresh
for longer period.
 Keep raw meat at the bottom shelf of the freezer to avoid the meat juice drip onto other
food items. Be sure to keep meat on a tray or plastic container for storage in the
refrigerator.
 When thawing frozen meat, refrigerator thawing method is best used. Do not use hot
water over frozen meat to thaw it, for it promotes the growth of harmful bacteria on
food. It is better to put meat in a container with lid that can contain liquid that comes out
from the meat while it thaws.
 Raw meat should be stored away from food items to avoid contamination.
 Observe the expiration date of the processed meat.
  Cured meat should be stored in cool, dry area. The cured raw meat should be refrigerated
or frozen.
 Any meat products which are refrigerated ahead of time should be cooked first, instead of
the newly purchased one. Observed the “ fist in, first out” method.

TYPES OF CONTAINERS FOR STORING MEAT

Keeping meat and meat dishes in freezer or refrigerator requires appropriate containers
and wrapping materials in order to prevent contamination.
The following are storage containers and wrapping materials to store food in freezer or
refrigerator.
 Aluminum foil – it is a versatile wrapping material used to cover pans and to wrap food
items to be placed in freezer.
 Freezer paper- it is a craft paper with thin and flexible plastic side, used to wrap sturdy
food items. It gives a nice tight wrap.
 Freezer wrap- is a plastic wrap that clings and becomes containers suited to the freezer.
 Aluminum pans- these are disposable freezer container, cheap enough to be given away
or thrown away. To use this pan, place sheet under it to be stable when filling and
moving.
 Glass bakeware containers- these are freezer graded containers used from the freezer
straight to the oven. They are reusable and environment friendly, heavy and break easily.
 Freezer bags- versatile type of freezer container, cheap and flexible. They should not e
used for keeping sharp items in freezer.
 Silicone pans- can be used in a very high and low temperature. Like the glass bakeware
containers, they are suitable for freezing food and go straight in the oven.
 Vacuum sealer- suited for long term storage with the bag used, a vacuum sealer is sed to
suck the air out of the package and results to a nice tight wrap. Meat in bulk can be stored
in the freezer using vacuum sealers.
TEMPERATURE
Safe frying and refrigeration time depends on the storage temperature. Freezers should be
kept to 0⸰F. This keeps meat and meat products fresh and retains its nutrients. Refrigerators
should be kept at around 34⸰F to prolong the shelf life of meat. This temperature is above the
freezing temperature.
Below is the cold storage chart for meat and meat products.
PRODUCT REFRIGERATOR DAYS FREEZER MONTHS AT
AT 40⸰F 0⸰F
FRESH MEAT
BEEF 3-5 DAYS 6-12 MONTHS
PORK 3-5 DAYS 4-8 MONTHS
 VEAL 3-5 DAYS 4-8 MOTHS
LAMB 3-5 DAYS 6-9 MONTHS
COOKED MEAT
MEAT DISHES 3-4 DAYS 2-3 MONTHS
GRAVY, BROTH 1-2 DAYS 2-3 MONTHS
PROCESSED MEAT
BACON 7 DAYS 1 MONTH
HOTDOG 7 DAYS 1-2 MOTHS
HAM 3-5 DAYS 1-2 MOTHS
LUNCHEON MEAT 3-5 DAYS 1-2 MONTHS

FIFO
Storing food following the “first in first out” method is essential to prevent food borne illnesses,
and ensure serving safe food eliminates spoilage. It is a food rotation system that is also essential
in storing food for catastrophes.
Below are steps in following the FIFO method:
 Identify the expiration date on food. Throwaway food that is past the expiration dates.
 Store items with the earliest expiration date in front of items with later dates.
 On shelving, use the items stored in front first.

QUESTION
 Why is it important to follow the FIFO method?

CHECK THIS
Identify the freezer containers and wrapping materials describe below.
_______1. It is suited for a long period of storage used to suck air out of the package.
_______2. They are freeze graded containers, heavy and environment friendly.
_______3. They can be used with a very high and low temperature.
_______4. It is a craft paper with thin and flexible plastic side.
_______5. It is not advisable to use this container for keeping sharp food items.

PRACTICUM
Check the food items stored in your refrigerator. Find out the FIFO method of storing food is
being followed. Report to the class your observation.
CHECK- UP
I. Complete each statement by supplying the missing word or group of words.
_______1. Pork is for the hog or swine ______ is for the cattle over one year old.
_______2. A slaughtered animal cut into larger pieces and reduced into retail cuts is _____.
_______3. The most expensive meat cuts that contain lean meat and little collagen are _____.
_______4. The animal glands and other internal organs for human consumption are _____
cuts.
_______5. The meat sold in the market after slaughtering and has not been chilled, frozen or
processed is _______ meat.
_______6. When meat is cooked and required rehearing, it is _______ meat.
_______7. A market form of meat which is chilled, packed and stamped with expiry date is
____ meat.
_______8. When a male cow is castrated at young age, it is called __________.
_______9. If the moist heat method of cooking meat uses liquid; _______ method of cooking
can be done.
_______10. When presenting prepared meat dish, _______color plate is used for clor
contrast.
II. Illustrate how plating done, following the clock method, number the drawn items as
follows. (10 pts.). Use a separate sheet for this test.
1. Plate
2. Meat dish
3. Rice
4. Vegetables dish ( side dish)
5. Garnish