Cookery 10

QUARTER 4 LAS Number 1

(Week 1-3)
Name of Learner: Grade/Section:
Teacher: Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Prepare and Cook Meat

WEEK 1-3: Most Essential Learning Competencies:
1. Identify the market forms and cuts of Meat.
2. Prepare meat cuts according to the given recipe.

Background Information for Learners

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.
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 72% 56%

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 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.
3. Fat – 5% of the muscle tissue. The fat in meat contributes to:
1. 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.
2. Tenderness Marbling separates muscle fibers, making meat
easier to chew.
3. 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.
 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 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, steams,
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.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 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 fi-
bers), and cut across the grain. This is particularly important with tougher cuts such as
steak, in which the grain is also quite obvious. You slice meat with―instead of against―the
grain.
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
reac- tions (which need high temperature and dry heat).
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.

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.
Hmft210425002418490

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

 Meat Dishes and Entrees
In the classical menu, the term entrée 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 preparation 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, meat 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
Meat consists of water protein and fat, with a few minerals and some B vitamins.
1. Protein – High-quality protein is the major constituent of meat after water,
accounting for about 20 percent 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 – Meat contains very little carbohydrates, glycogen, found in
liver and muscle tissue is present when the animal is alive, but the glucose
that makes up the glycogen is broken down to lactic acid during and after
slaughter.
4. Vitamins – Meat is an excellent source of certain B vitamins – 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.
Safe Cooking Temperatures for Various Meat

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

 Market forms of meat
a. Fresh meat – meat that is recently slaughtered, has not been preserved.
b. Frozen 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

Meat cuts Primary Cuts of Meat

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5

 VEAL

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6

LEARNING ACTIVITY 1:
Directions: Match Column A with Column B.
COLUMN A COLUMN B
1. Young Calf a. beef
2. Goat b. carabeef
3. Sheep c. veal
4. Cattle over 1 year old d. lamb
5. Carabao e. chevon

LEARNING ACTIVITY 2: Journal Writing

I learned that

I realized that

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 7

LEARNING ACTIVITY 3:

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 8