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COOKERY 10
4th Quarter
Week 1

LEARNING ACTIVITY SHEET

Division of Surigao del Sur
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Disclaimer: This Learning Activity Sheet (LAS) is based from the Self-Learning
Modules, Learner’s Materials, Textbooks and Teaching Guides released by
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For inquiries or feedback, please write or call:

Department of Education – Division of Surigao del Sur

Balilahan, Tandag City

Telephone: (086) 211-3225

Email Address: surigaodelsur.division@deped.gov.ph
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Competency: Perform mise en place (

1.1. prepare the tools, equipment, ingredients, and other supplies based
on the given recipe

Code: (TLE_HECK9-12PCM-IVa-30)

Objectives: At the end of the week, you shall have

o identified the types of knifes and their uses;

o recognized the different characteristic of the meat and its source; and
o Value the importance of basic preparation of meat.

Learner’s Tasks

Lesson Overview

Introduction of Meat
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs
(pork). Meat comprises water, protein, fat, and various amounts of minerals and
vitamins.
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 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.
Pork is another choice, as far as meat types are concerned. Pork is derived from
pig and is classified as red meat. However, this meat is less fatty than beef.
Beef is very popular and is used across the globe. This meat is obtained from cow
and is one of the much sought-after types of red meat.
Sheep meat is also a staple food in some parts of the world and is consumed in
many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or
lamb (immature sheep) also classified as red meat.

Types of Knives and their Uses

1. French knife or chef’s knife – for general

purpose chopping, slicing, and dicing.
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2. Utility knife – used for carving roast

chicken and duck

3. Boning knife – used for boning raw meats and poultry.

4. Slicer – used for carving and slicing cooked meats.

5. Butcher knife – used for cutting, sectioning, and trimming

raw meats in the butcher shop.

6. Scimitar or steak knife - used for accurate cutting of

steaks.

7. Cleaver – used for cutting through bones.

Composition of Meat

1. Water – 70% of muscle tissue.

Water Content of Meat and Poultry

Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

2. Protein – 20% of muscle tissue. Protein coagulates when it is

heated. It becomes firmer and loses moisture. When protein has
coagulated to the desired degree, the meat is said to be done.
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3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

A. Juiciness

Marbling is fat that is deposited within the muscle tissue. Surface fats protect
the meat from drying out during cooking. Adding surface fat is called
barding.

B. Tenderness

Marbling separates muscle fibers, making meat easier to chew.

C. Flavor- Fat is the main source of flavor in meat.

4. Carbohydrates – it plays a necessary part in the

complex reaction, called the maillard reaction, which
takes place when meats are browned by roasting,
broiling or sautéing. Without carbohydrates, desirable
flavor-appearance of browned meats would not be
achieved.

Structure of Meat

1. Muscle fibers

 Lean meat is composed of long, thin muscle

fibers bound together in bundles. These determine the
texture or grain of a piece of meat.

 Fine – grained meat is composed of small fibers

bound in small fibers.
 Course – textured meat has large fibers.

2. Connective tissue

These are network of proteins that bind the muscle fibers together. Connective
tissue is tough. Meats are high in connective tissue if the muscles are more exercised
like meat from legs and the meat comes from older animals.

Two Kinds of Connective Tissue

A. Collagen – white connective tissue that dissolves or

breaks down by long, slow cooking with liquid. Moist-
heat cooking methods at low temperature are not
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effective for turning a meat high in connective tissue into a

tender, juicy finished product. Acid helps dissolve collagen.

B. Elastin – yellow connective tissue and is not broken

down in cooking. Tenderizing can be accomplished
only by removing the elastin, by pounding and by
slicing and grinding.

Basic Preparation Methods of Meat

1. Washing
Generally, the only occasion in which you will have to wash meat is when it comes
into contact with blood during preparation. After washing, dry the food thoroughly
with absorbent kitchen paper.

2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.

3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems,
curries, and dishes such as steak, kidney pie and pudding.

4. Trimming
Reasons for trimming:

a. Improve the appearance of the cut or joint

b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat you
trim off will depend on the type of meat, preference, and the cooking
process to be used.
d. Remove as much gristles and sinews as possible.

5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle
fibers), and cut across the grain. This is particularly important with tougher cuts such
as steak, in which the grain is also quite obvious.

6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of food.

a. Use white pepper or cayenne pepper on food which you want to keep
attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt before
cooking will extract the juices of the meat to the surface, and slows down
the browning reactions (which need high temperature and dry heat).
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7. Coating
The two basic coatings are:

a. Flour – coat the meat before cooking, otherwise the flour becomes sticky
and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made
of lightly beaten whole egg with a little water/milk) and finally with the
bread crumbs.

Different kinds of meat and its source

1. Pork – meat from domesticated pigs, typically high in fat,

commonly slaughtered one year or less of age to ensure tender
cuts

2. Beef- meat from cattle over one year old

3. Lamb – meats of domesticated sheep. Its texture is a direct

result of what it consumes and the age at which it is slaughtered.

4. Carabeef – meat from carabao.

5. Chevon – meat from deer/goat.

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6. Veal – flesh of a young calf, 4-5 months old. Because of its age,
it is considered by some to be the finest meat.

Activity 1.

Name the pictures given below and write the uses of the knife. Write your answer on a
separate sheet of paper.

Types of knife Name Uses

1.

2.

3.

4.

5.

Activity 2.
Direction: Recognize the characteristic and sources of the following meats using the
diagram below. Write your answer on a separate sheet of paper.

Characteristics of meat Sources of meat Characteristics of meat Sources of meat

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Activity 3.
Direction: Answer the question below and write it on a separate sheet of paper.

1. What is the importance of knowing the type of meat and its source before
cooking?

Formative Test

Direction: Answer the following questions below white your answer in a separate sheet
of paper.

1. What knife is used for carving roast chicken and duck?

A. Clever knife C. Utility knife
B. Slicer D. Boning knife
2. What is the percentage of water in a raw beef, whole brisket?
A. 73% C. 65%
B. 71% D. 56%
3. What basic preparation methods of meat that needs an addition of salt and white or
black pepper to improve the flavor?
A. Coating C. Seasoning
B. Trimming D. Slicing

4. Why is it necessary to slice the meat according to its cut?

A. To determine the lines of the grains and across the grain
B. To determine the sources of the grains and across the grain
C. To determine the direction of the grains and across the grain
D. To determine the characteristics of the grains and across the grain

5. Why is it important to know the kind of meat and its characteristics?

A. To know on how to cook and to prepare the dish
B. To distinguish on how to cook and to prepare the dish
C. To plan on how to cook and to prepare the dish
D. To design on how to cook and to prepare the dish
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ANSWER’S KEY:
Activity 1:
1. French knife or chef’s knife – for general purpose chopping, slicing, and dicing.
2. Butcher knife – used for cutting, sectioning, and trimming raw meats in the
butcher shop.
3. Cleaver – used for cutting through bones.
4. Boning knife – used for boning raw meats and poultry.
5. Utility knife – used for carving roast chicken and duck

Activity 2:
Answers may vary
Activity 3:
Answers may vary

References
Technical-Vocational -Livelihood Home Economics Cookery Manual