10

Technology and Livelihood

Education
Cookery
Quarter 4 - Module 4
Cook Meat Cuts

AIRs - LM
Technology and Livelihood Education - Cookery 10
Quarter 4 - Module 4: Cook Meat Cuts
First Edition, 2021

Copyright © 2020
La Union Schools Division Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Gladys R. Baoas

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos, Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent
Vivian Luz S. Pagatpatan, Ph.D
Assistant Schools Division Superintendent
German E. Flora, Ph.D, CID Chief
Virgilio C. Boado, Ph.D, EPS in Charge of LRMS
Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL
Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

Meat takes on different properties when it is heated. The temperature of the

heat source has an important effect on how meat is cooked and how the final product
will taste. So, make sure to use the appropriate cooking method that is right for the
cut of meat you are preparing.
This module provides you the information you need to be competent in
preparing and cooking meat dishes using various cooking methods suitable to
different kinds of meat cuts.
After going through this module, you are expected to be equipped with
knowledge and skills from the Most Essential Learning Competencies (MELCS):
Cook Meat Cuts (TLE_HECK9-12PCM-IVb-g-31)

Subtasks:
1. identify appropriate cooking methods suitable to different meat cuts
2. identify factors affecting choice of cooking methods in meat
3. cook meat dishes according to doneness and desired quality

Pretest
Direction: Read each statement carefully and then select and write the letter of your
answer on a separate sheet of paper.
1. What cooking method is applied if you cook meat first in fat and then cooked with
the addition of moisture?
A. Braising B. Frying C. Simmering D. Stewing
2. What cooking method is employed if meat is submerged in hot, liquid fat?
A. Boiling B. Deep-frying C. Frying D. Sauteing
3. What method of cooking is suitable for tender cuts of meat such as sirloin,
porterhouse, T-bone, tenderloin and prime rib roast?
A. Dry heat method B. Dry roast method
C. Moist heat method D. Radiant heat method
4. What cooking method is decribed as cooking meat in a hot frying pan without
adding fat over the sources of heat?
A. Broiling B. Frying C. Pan broiling D. Roasting
5. Which of the following cooking method is suitable for meats high in fat?
A. Baking B. Frying C. Steaming D. Stewing
6. How done is your meat when pressed with a finger feels firm and has a definite
resistance?
A. Medium B. Medium Rare C. Rare D. Well done
7. Which of the cooking methods does NOT belong to dry heat method?
A. Baking B. Broiling C. Roasting D. Stewing

1
8. What cut of meat should be cooked by moist heat method?
A. Least exercised cuts B. Less Tender cuts
C. Retail cuts D. Tender cuts
9. Which of the following pork dishes is cooked by dry heat?
A. Adobo B. Dinuguan C. Inihaw D. Menudo
10. How should you avoid overcooking of meat?
A. Meat should be steamed to retain shape.
B. Meat should be fried and never to be boiled.
C. Meat should be simmered and never boiled.
D. Meat should be boiled and not to be simmered.
11. What cooking method is employed first in cooking the meat for Sweet and Sour
Pork Recipe?
A. Boiling B. Deep-frying C. Frying D. Sauteing
12. What happens when high heat is applied in cooking meat?
A. Meat will become tough and will shrink .
B. Meat will shrink less and become tender.
C. Meat will become moist, juicy and tender.
D. Meat will become dry, chewy and flavorful.
13. Michael sells Lechon Baboy for his business, what cooking method is employed to
cook the crispy lechon he is selling?
A. Broiling B. Grilling C. Roasting D. Stewing
14. What is the difference between grilling and broiling method?
A. Grilling uses radiant heat from a heat source below the food while broiling
uses heat source from above.
B. Grilling uses low heat from a heat source just below the food while broiling
uses low heat source from above.
C. Grilling is cooking meat over live coal while broiling is cooking food by
radiant heat source below the food.
D. Grilling is done by placing meat in a hot frying pan over the sources of heat
while broiling uses hot air to conduct heat in an oven.
15. What will happen if a piece of brisket is cooked on a grill?
A. It will become tough, chewy and largely inedible.
B. It will become tender, flavorful and retained its moisture.
C. It will become more tender, attractive and appealing to appetite.
D. Desired quality is achieved and cooked according to desired doneness.

2
 Jumpstart

ACTIVITY 1. MEAT COOKERY

Direction: Fill in the graphic organizer with the different methods on how to cook
meat. Write your answer in a separate sheet of paper.

Discover

Meat is cooked for various reasons. It improves the palatability, quality,

increase tenderness and for sanitary purposes. Cooking also enhance the flavor of
foods and the attractiveness of the original color, form, and texture; to destroy
harmful organism and substances to ensure that food is safe for human
consumption; and to improve digestibility.
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. If prepared properly, these
cuts can be incredibly tender and delicious.
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.

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METHODS OF COOKING MEAT:

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 and short cooking times.
This method of cooking is suitable for tender cuts of meat such as sirloin,
porterhouse, T-bone, tenderloin and prime rib roast.

a. Roasting – the meat is cooked over live coal or oven

b. Baking - It uses hot air to conduct heat in an oven and at

temperatures of at least 300 °F and often much hotter.
Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

c. Pan broiling – the meat is placed in a hot frying pan over the
sources of heat. The heat transfer takes place through the hot
metal of the pan.

https://www.food.com/how-to/cook-perfect-steak-53

d. Grilling – cooking food by radiant heat source below the food.

This type of cooking produces browning reactions on the surface
of the food, thus encouraging the development of complex
flavors and aromas.
http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

e. Broiling - uses radiant heat from an overhead source.

Food becomes brown on top.

https://www.culinarypro.com

f. 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. Like
other dry- heat cooking methods, sautéing browns the food's
surface as it cooks and develops complex flavors and aromas.
Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

g. Pan frying - Cooking in a moderate amount of fat in a pan

over moderate heat.

https://commons.wikimedia.org/wiki/File:Cooking_steaks_2.jpg

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h. Deep-frying - involves submerging food in hot, liquid fat.

https://image.shutterstock.com/image
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.
Less tender cuts of meat such as chuck, brisket, flank, rump, hock, neck, leg,
feet and shoulder can be cooked through moist heat method such as the following:

a. Simmering - the cooking liquid is a bit hotter than

poaching from 180°F to 205°F. Bubbles are forming and
gently rising to the surface of the water, but the water still
isn't at a full rolling boil.

https://en.wikipedia.org/wiki/Simmering

b. Boiling – Cooking food in a liquid that is bubbling raplidly,

the water reaches its highest possible temperature of 212°F.

https://thumbs.dreamstime.com

c. Steaming - employs hot steam to conduct the heat to the

food item.

Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

d. Braising - a method of cooking that combines

cooking in fat with the addition of moisture. Food is
browned in a small quantity of fat, and then cooked
slowly in liquid in a covered utensil. Braising is a good
choice of cooking method for cuts of meat that are
tougher or from older animals.
Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood
Begin by Searing
Because moist heat does not permit the various browning reactions that dry heat
produces, giving cooked meats the brown, outer crust that also helps to develop
complex flavors and aromas, it's customary to sear meat in a pan with a small
amount of hot fat before braising it. This step helps to develop flavors as well as
making the meat more appealing visually.

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e. Stewing – cooking in a small amount of water, either by boiling or simmering.
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 shrinks protein and results in excessive moisture lost.

4. Roasts cooked at low temperature

shrink less and loss less moisture.

5. Moist heat penetrates meat quickly. To avoid over

cooking, meat should be simmered, never boiled.

Source: Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

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 braised
 Less tender cuts from shanks, breast, brisket,
and flank are cooked by moist heat.
 Ground meat and cubed usually made from
trimmings can be cooked by dry heat or moist
heat.

Source: (Pictures and content) Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

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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.

Source: (Pictures and content) Cookery Manual, Module 2 of 2

Technical-Vocational- Livelihood

FOUR KINDS OF DONENESS IN MEAT:

Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color,
juiciness, and internal temperature.

1. Rare
- when pressed with a finger, the meat is very soft
with jelly like texture.
- red center, soft (125 – 130°F)
2. Medium Rare
- when pressed with a finger, meat feels springy
and resistant.
- warm red center, firmer (130 – 140°F)
3. Medium
- when pressed with a finger, meat feels firm and
there is a definite resistance.
- pink and firm (140 – 150°F)
4. Well Done
https://foodyoushouldtry.com
- when pressed with a finger the meat feels hard
and rough.
- gray-brown throughout, firm (160°F)

Safe Cooking Temperatures for Various Meat

MEAT °C °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

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Various meat dishes and cooking method applied:
PORK DISHES COOKING METHOD BEEF DISHES COOKING METHOD
Adobo Simmering Bistek Simmering
Crispy Pata Deep-frying Bulalo Boiling, simmering
Dinuguan Stewing, simmering Mechado Braising
Inihaw Grilling Morcon Braising
Lechon Roasting Pares Braising, stewing
Menudo Stewing Picadillo Pan frying
Source: https://www.wikipedia.com

SUGGESTED RECIPES:

BEEF STEAK
by Lalaine Manalo
Ingredients:
1 kg. top round or sirloin, sliced thinly
¼ cup lemon or calamansi juice
¼ cup soy sauce
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced
¼ teaspoon pepper
3 tablespoons oil https://www.kawalingpinoy.com/bistek/
1 cup water
Salt to taste
1 onion, peeled and sliced into rings

PROCEDURE:
1. In a bowl, combine beef, calamansi juice, soy sauce, sliced onions, garlic and
pepper. Massage marinade into the meat and marinate for about 30 minutes.
2. Remove meat, onions and garlic from marinade, squeezing and reserving excess
liquid.
3. In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per
side or until slightly browned. Spoon out and reserve released meat juices during
frying. Remove meat.
4. In the pan, add onions and garlic, and cook, stirring regularly until softened.
Return browned beef to pan.
5. Add reserved marinade and meat juices. Add water and bring to a boil.
6. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is
fork-tender and liquid is reduced. Season with salt to taste.
7. Turn off heat. Garnish with onion rings, if desired, and cover to allow onions to
cook slightly in the steam. Serve hot.

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 SWEET AND SOUR PORK
by Vanjo Merano

Ingredients:
½ kg. pork, sliced
1 piece red bell pepper, cut into square
1 piece green bell pepper, cut into square
3 tablespoons soy sauce
1 piece red onion, cut into wedges
1 piece carrot, sliced
½ cup all-purpose flour https://commons.wikipedia.org/wiki
3 tablespoons cornstarch /File:Sweet_and_Sour_Pork.jpg

Sweet and Sour sauce

1 ¼ cup water
3 ½ tablespoons vinegar
5 tablespoons tomato ketchup
4 tablespoons white sugar
Salt and pepper to taste

Procedure:
1. Place the pork loin in a bowl. Add soy sauce. Marinate for 10 minutes.
2. Pour the cooking oil in a pan then apply heat.
3. Combine the flour and cornstarch in a bowl then mix until both ingredients are
evenly distributed.
4. Dip the marinated pork in beaten egg then on the flour and cornstarch
mixture.
5. Deep-fry the pork (coated with cornstarch and flour) for 10 minutes or until
the color turns medium brown. Set aside.
6. Heat a separate pan then pour-in the sweet and sour sauce.
7. Add the carrots. Cook for 3 minutes.
8. Put in the onions and bell peppers (green and red). Cook for 4 minutes (add
extra water as needed)
9. Add the dep-fried pork loin and stir. Cook for 2 minutes. Season with salt and
pepper.
10. Transfer to a serving dish and serve hot. Share and enjoy!

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 Explore

ACTIVITY 2: WHAT TO CONSIDER

Direction: List down the required details of the following concept in meat cookery.
Write your answers on your answer sheet.

Activity 3: LOCAL MEAT DISHES

Direction: Complete the table by filling in local meat dishes popular in your locality.
Ask your parents / guardians / relatives to help you in accomplishing the task. Copy
the table format and write your answers on your answer sheet.

MEAT DISH / RECIPE TYPE OF MEAT CUT COOKING METHOD

USED APPLIED
1.
2.
3.
4.
5.

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 Deepen

ACTIVITY 4. I LOVE COOKING

Directions: Cook one meat dish (pork or beef) your family loves to eat. Cook it
according to doneness and desired quality and be guided by the following as you
perform your task:
-Use quality ingredients and follow the procedure in cooking while observing safety
practices during the preparation.
-Let one member of the family record your performance through a video or pictures
showing how you worked and organized everything.
-Include a picture of the finished product considering plating presentation and then
send it to the GROUP CHAT or MESSENGER for checking. Your task will be
evaluated using a scoring rubric.

RUBRICS
CRITERIA FOR EVALUATING FINISHED PRODUCT
Qualities Good (5) Fair (3) Poor (1)
 Tender texture / Doneness
 Attractive and appealing to appetite
 Pleasing and has good color combination
 Ingredients are cooked just right
 Palatability: Delicious taste
RATING PERFORMANCE LEVEL
4 Can perform the skill very satisfactorily without supervision and with
initiative and adaptability to problem situations.
3 Can perform the skill satisfactorily without assistance or supervision
2 Can perform the skill less satisfactorily and requires some assistance
or supervision
1 Can perform parts of the skill satisfactorily, and requires
considerable assistance or supervision
RATING

Gauge

Direction: Choose the most appropriate answer to each of the statement below. Write
the letter of your choice on a separate sheet of paper.
1. What cooking method is applied if you cook meat first in fat and then cooked with
the addition of moisture?
A. Braising B. Frying C. Simmering D. Stewing
2. What cooking method is employed if meat is submerged in hot, liquid fat?
A. Boiling B. Deep-frying C. Frying D. Sauteing

11
3. What method of cooking is suitable for tender cuts of meat such as sirloin,
porterhouse, T-bone, tenderloin and prime rib roast?
A. Dry heat method B. Dry roast method
C. Moist heat method D. Radiant heat method
4. What cooking method is decribed as cooking meat in a hot frying pan without
adding fat over the sources of heat?
A. Broiling B. Frying C. Pan broiling D. Roasting
5. Which of the following cooking method is suitable for meats high in fat?
A. Baking B. Frying C. Steaming D. Stewing
6. How done is your meat when pressed with a finger, feels firm and has a definite
resistance?
A. Medium B. Medium Rare C. Rare D. Well done
7. Which of the cooking methods does NOT belong to dry heat method?
A. Baking B. Broiling C. Roasting D. Stewing
8. What cut of meat should be cooked by moist heat method?
A. Least exercised cuts B. Less Tender cuts
C. Retail cuts D. Tender cuts
9. Which of the following pork dishes is cooked by dry heat?
A. Adobo B. Dinuguan C. Inihaw D. Menudo
10. How should you avoid overcooking of meat?
A. Meat should be steamed to retain shape.
B. Meat should be fried and never to be boiled.
C. Meat should be simmered and never boiled.
D. Meat should be boiled and not to be simmered.
11. What cooking method is employed first in cooking the meat for Sweet and Sour
Pork Recipe?
A. Boiling B. Deep-frying C. Frying D. Sauteing
12. What happens when high heat is applied in cooking meat?
A. Meat will become tough and will shrink .
B. Meat will shrink less and become tender.
C. Meat will become moist, juicy and tender.
D. Meat will become dry, chewy and flavorful.
13. Michael sells Lechon Baboy for his business, what cooking method is employed to
cook the crispy lechon he is selling?
A. Broiling B. Grilling C. Roasting D. Stewing
14. What is the difference between grilling and broiling method?
A. Grilling uses radiant heat from a heat source below the food while broiling
uses heat source from above.
B. Grilling uses low heat from a heat source just below the food while broiling
uses low heat source from above.
C. Grilling is cooking meat over live coal while broiling is cooking food by
radiant heat source below the food.
D. Grilling is done by placing meat in a hot frying pan over the sources of heat
while broiling uses hot air to conduct heat in an oven.
15. What will happen if a piece of brisket is cooked on a grill?
A. It will become tough, chewy and largely inedible.
B. It will become tender, flavorful and retained its moisture.
C. It will become more tender, attractive and appealing to appetite.
D. Desired quality is achieved and cooked according to desired doneness.

12
 13
Deepen
Activity 4: I LOVE COOKING
Performance Task to be evaluated using
a scoring rubric
Explore
Activity 3: Local Meat Dishes
MEAT DISH / RECIPE TYPE OF MEAT CUT COOKING METHOD
USED APPLIED
1.
2.
3. Answers may vary
4.
5.
Pre-test
/Gauge
1. A
2. B
Explore Jumpstart 3. A
Activity 2: What to consider Activity 1: Meat Cookery 4. C
5. A
Answers may vary
6. A
( Baking, Broiling, Grilling, 7. D
Deep-frying, Frying, 8. B
Pan-broiling, Roasting, 9. C
Sauteing) 10. C
11. B
(Boiling, Braising, 12. A
Simmering, Steaming, 13. C
Stewing) 14. A
15. A
Answer Key
References
Books
Cookery Manual, Module 2 of 2 Technical-Vocational- Livelihood

Competency-Based Learning Material Learner’s Guide Grade 10-

Commercial Cooking

Links
https://www.wikipedia.com

https://www.food.com/how-to/cook-perfect-steak-53

http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

https://commons.wikimedia.org/wiki/File:Cooking_steaks_2.jpg

https://en.wikipedia.org/wiki/Simmering

https://thumbs.dreamstime.com/b/vapor-over-boiling-beef-broth-pan-glass-ceram
ic-cooker-35319320.jpg

https://en.wikipedia.org/wiki/Doneness

https://foodyoushouldtry.com/wp-content/uploads/2019/01/Steak-Doneness-Ch
art-768x631.jpg

https://en.wikipedia.org/wiki/List_of_beef_dishes

htps://en.wikipedia.org/wiki/List_of_pork_dishes

https://panlasangpinoy.com/sweet-and-sour-pork-recip/#wprm-recipe-container-
50634

https://commons.wikipedia.org/wiki/File:Sweet_and_Sour_Pork.jpg

https://www.kawalingpinoy.com/bistek/

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