Republic of the Philippines

Department of Education
Region III- Central Luzon
Schools Division of Tarlac Province
SAN ROQUE NATIONAL
–– HIGH SCHOOL
Bamban, Tarlac

Junior High School

10
TECHNOLOGY AND LIVELIHOOD EDUCATION
LEARNING ACTIVITY
SHEET (LAS)
COOKERY 10
LO1: Prepare and Cook Meat

Learning Activity Sheets (LAS)

 in Technology and Livelihood Education
Specialization: Cookery 10

Topic: Prepare and Cook Meat

I. Learning Competency with Code

TLE_HECK9- 12PCM-Iva-31

At the end of this LAS, you are expected to:

LO 1. 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.

II. 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%

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.
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.
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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

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
III. EXERCISES/ WRITTEN ACTIVITIES (30%)
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: PERFORMANCE TASK (70%)

DRAW AND IDENTIFY THE FOLLOWING PORK CUTS

IV. REFLECTION
I learned that _________________________________________________________________________________
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I realized that _________________________________________________________________________________

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V. REFERENCES
Technical- Vocational- Livelihood Home Economics- Cookery Manual

Prepared by:

EMMA R. URETA
Teacher III, TLE
Checked by: Reviewed by: Noted:

ARON N. NAPEÑAS JENNIFER L. TUAZON Dr. AMALIA D. LISING

Master Teacher I, TLE Teacher I, TLE Principal III