SHS

TLE
Cookery
Quarter 4 – Module 5
Principles in Meat Preparation
(Week 5)
 What I Need to Know

This module was designed and written to help you in your self-learning activity. It is
here to help you master the Principles of Meat Preparation. The scope of this module
is to have a thorough understanding of the types of knives to use in meat preparation
and market forms of meat. The language and activities prepared the diverse
vocabulary level and capacities of the students. The lessons are arranged to follow
the standard sequence of the course.

This module will discuss the following lessons:

• Type of Knives and Their Uses
• Market Forms of Meat

At the end of the module, you should be able to:

1. describe and classify the type of knives and their uses;
2. identify the market forms of meat;
3. differentiate the market forms of meat; and
4. explain the significance of using different knives in meat preparation.

What I Know

Instructions. Read and choose the correct answer by writing the letter of your choice
on a separate sheet of paper.

1. This is known as dehydrated meat. There is a limited amount of supply in the

market.
A. Chilled meat C. fresh meat
B. Dried meat D. Salted meat
2. The fat content of meat is about ____.
A. 1 % C. 5%
B. 3% D. 7%
3. This nutrient in meat is present and responsible for its complex reaction which
takes place when meats are browned by roasting, broiling, or sauteing.
A. Carbohydrates C. Juice
B. Fat D. Protein
4. This is available in the market as fresh chilled, frozen, cured, canned, or dried.
A. Eggs C. Live poultry
B. Fish D. Meat
5. Seventy percent (70%) of muscle tissue in meat is composed of _____
A. Fat C. Protein
B. Juiciness D. Water

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6. A long knife with serrated edges that resembles the cutting edges of saws, allows
you to slice through bread and carve without leaving crumbs.
A. Cleaver C. Bread knife
B. Scimitar D. Paring knife
7. When you need a versatile and efficient knife, this is ideal for you. It can handle
almost any cutting task with utmost precision.
A. Boning knife C. Cleaver
B. Chef’s knife D. Slicer
8. This type of knife is general-purpose it has a thinner Japanese blade. It is sturdy
and hard.
A. Boning knife C. Scimitar
B. SANTOKU D. Slicer
9. A type of knife with a sharp point and narrow blade. It is used in food preparation
for removing the bones of poultry, meat, and fish.
A. Boning knife C. Cleaver
B. Butcher knife D. Scimitar
10. This type of knife is used for cutting, sectioning, and trimming raw meats in the
butcher shop.
A. Bread knife C. Butcher knife
B. Boning knife D. Cleaver

Lesson
Types of Knives and Their Uses
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What’s New

Please read the information below. Enjoy reading!

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 broken down further into individual steak and other retail cuts. The
“side” of beef is one side of the beef carcass that is split through the backbone. Each
side is 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 retails cuts. Pork is another choice, as far as

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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 cows
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 lamb) also classified as red meat.

What Is It

In meat preparation, it is necessary to be familiar with the types of knives and their
uses. A knife is a kitchen tool with a cutting edge or blade used for cutting or slicing.
A knife is made according to its specific uses, and it comes in various types, shapes,
and sizes. Of all the different kitchen tools and utensils, knives are the most essential
ones. Without these tools, your options to prepare any dish like meats would be
greatly limited.

Did you know that there are different types of knives for different purposes? Although
using them interchangeably is possible but, each type of knife is specifically designed
for a specific need. So, you will work faster and more efficiently when you choose the
right knife for the task.

Do you want to see how these knives are used in the kitchen? Let me show you!

TYPES OF KNIVES AND THEIR USES

1. BREAD KNIFE A long knife with serrated edges that
resembles the cutting edges of saws. It
allows you to slice through bread and
carve it without leaving crumbs.
2. BONING KNIFE
A tool used for boning raw meats and
poultry.

3. BUTCHER KNIFE
A knife used for cutting, sectioning,
and trimming raw meats in the butcher
shop.

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4. CHEF’S KNIFE/FRENCH KNIFE
A knife ideal for general purposes, like
chopping, slicing, and dicing.

5. CLEAVER
This type of knife is ideal for cutting
through bones.

6. PARING KNIFE
This type of knife can handle almost any
cutting task with utmost precision. It is
smaller than any other knives.

7. SANTOKU
A knife used for general purposes, it has
a thinner Japanese blade. It is sturdy
and hard.

8. SCIMITAR

This type of knife is known as a steak

knife used to cut steak accurately.

9. SLICER

This knife is used for carving and slicing

work in cooked meats.

10. UTILITY KNIFE.

A knife used for carving roast chicken
and duck.

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 What’s More

Test I. Directions: Identify and Unscramble the letter to get the correct word. Write
your answers on a separate sheet of paper.

1. _____________ - is used to separate meat from bones. OINGNBIEFNK

2. _____________ - is used to fabricate raw meat. HBETRUCFKENI
3. _____________ - is used for chopping, slicing, and mincing. NFECHRIEFNK
4. _____________ - is an all-purpose knife that can cut through bones.
ALECREVFKENI
5. ____________ - is used to trim vegetables and fruits, about 2-4 inches.
RNACGIPIEFNK
6. ____________ - is a general-purpose knife. KATUNSOFKNIE
7. ____________ - is used to cut large cuts of raw meat, long and curved.
MAIRCIST
8. ____________ - is used to slice cooked meats, up to 14 inches. LIRCSE

Test II. Directions: Match the terms in Column A with the Pictures in Column B.
Write the letters of your answers on a separate sheet.

COLUMN A COLUMN B

1. SANTOKU A.

2. UTILITY KNIFE B.

3. SCIMITAR C.

4. BUTCHER KNIFE D.

5. BONING KNIFE
E.

6. FRENCH KNIFE
F.

7. SLICER
G.

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 What I Have Learned

Directions: Answer the following questions briefly on a separate sheet of paper.

1. When preparing a beef dish, which knife is ideal to use and why?
______________________________________________________________________________
2. In cutting the primal cuts of meat, butcher knife is the most ideal to use. Why or
why not?
______________________________________________________________________________
3. What is the difference between mutton and lamb? How does it affect an ingredient
in a dish?
______________________________________________________________________________
4. Briefly explain the words “primal cuts”
______________________________________________________________________________
5. As a student, which knife mentioned above have you tried using at home? Briefly
explain your experience.
______________________________________________________________________________

What I Can Do

Directions: List the different kitchen knives you have used in school and/or at home.
Write the names of the knives and their corresponding descriptions.
Descriptions should be specific to what ingredients you slice/chop or
cut the knives with. Copy the format below as your example on a
separate sheet to answer this activity.

TYPES OF KNIVES DESCRIPTIONS

1. BREAD KNIFE It is used in slicing and cutting bread to pieces. I had the
opportunity to use it in grade 9 when we prepared an appetizer.

2.

3.

4.

5.

6.

7.

8.

6
 9

10.

Lesson
Market Forms of Meat
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What’s New

Composition of Meat

1. Water - 70% of muscle tissue

WATER CONTENT OF MEAT AND POULTRY

PERCENTAGE WATER
PRODUCT NAME
RAW COOKED
1.Chicken fryer, whole 66% 60%
2.White meat chicken, with skin 69% 61%
3.Dark Meat chicken, with skin 66% 59%
4.Ground beef, 85% lean 64% 60%
5.Ground beef, 73% lean 56% 55%
6.Beef, eye of round 73% 65%
7.Beef, whole brisket 71% 56%

2. Protein – 20% of muscle tissue. Protein

coagulates when it is heated. It becomes firmer
and loses moisture. When a 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:
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 the meat easier to chew.
c. Flavor. Fat is the main source of flavor in
the meat.

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4. Carbohydrates play 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, the
desirable flavor appearance of browned
meats would not be achieved.

What Is It

Market Forms of Meat

1. Fresh Meat

This is meat immediately after slaughter,

without undergoing chilling or freezing.

2. Chilled Meat
Meat that has been cooled to the
temperature just above freezing within 24
hours after slaughter. It can also be placed
in a chiller or slightly cold.

3. Cured Meat
Cured meat is meat that has been
preserved through aging, drying, canning,
salting, brining, or smoking. The goal of
curing is to slow spoilage and prevent the
growth of microorganisms.

4. Frozen Meat
Freezing food preserves it from the time it
is prepared to the time it is eaten. Freezing
food slows down decomposition by turning
residual moisture into ice, inhibiting the
growth of most bacterial species.

5. Canned Meat Canned meat products are prepared by

hermetically sealing preventing the escape
or entry of air. The product in the container
usually tin-coated steel cans and thermally
processed to destroy spoilage
microorganisms. Canned meat product
includes whole muscles, meat stews,
luncheon meat, sausages, and sauces with
meat pieces.

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 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 networks 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 is a white connective tissue that

dissolves or breaks down by long, slow cooking
with liquid. Moist-heat cooking methods at low
temperatures are not effective for turning meat
high in connective tissue into a tender, juicy
finished product. The acid helps dissolve
collagen.

B. Elastin is a yellow connective tissue that is not

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

What’s More

Activity 1. TRUE or FALSE

Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.
1._____ Keep meats separate in the cooler to promote cross-contamination.
2._____ Wrap frozen meats well to prevent freezer burn.
3._____ Freezer burnt items are still considered good quality.
4._____ The recommended shelf life for beef, veal, and lamb: 12 months

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5._____ The recommended shelf life for pork is 4 months, pork fat turns rancid easily
in the freezer.
6._____ Use fresh meat as quickly as possible; fresh meats keep well for only two to
four days.
7._____ Frozen meats should be stored at 0 degrees Fahrenheit or one hundred 20
degrees Celsius or colder.
8._____ Defrost frozen meats carefully in the freezer or under running water.
9._____ Fresh meats should be stored at 32 degrees Fahrenheit or 0 degrees Celsius
to 36 degrees Fahrenheit or 2 degrees Celsius
10.____It is OK to refreeze thawed meats.

Activity 2. IDENTIFICATION
Directions. Identify the correct word/words that best describe or will complete the
sentence. Write your answer on a separate sheet.

1._____ A type of meat that has been cooled just above the freezing point.
2._____ A process that will slow spoilage and prevent the growth of microorganisms.
3._____ Collagen is a connective tissue that is hard to break down. What ingredient
4._____ In meat, these are considered network proteins that bind the muscle fiber
together.
5._____ When meat undergoes ______, it slows down decomposition since the
residual of moisture turns into ice, inhabiting the growth of most bacterial
species.

What I Have Learned

Directions: Answer what is being asked in each item. Write your answers on a
separate answer sheet.

1. In your understanding, explain the structure of the meat.

___________________________________________________________________________
___________________________________________________________________________
2. Discuss the similarities between cured meat and canned meat.
___________________________________________________________________________
___________________________________________________________________________
3. Explain the Maillard reaction in meat.
___________________________________________________________________________
___________________________________________________________________________
4. How important is Fat in meat?
___________________________________________________________________________
___________________________________________________________________________
5. Differentiate between “coagulate and marbling” in the meat.
___________________________________________________________________________
___________________________________________________________________________

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 What I Can Do

ADVANTAGES and DISADVANTAGES

Directions. As a student and a future chef, write some advantages and
disadvantages of the different market forms of meat especially as an ingredient in a
dish. Write your answers on a separate sheet following the given template.

MEAT ADVANTAGES DISADVANTAGES

e.g., a. can be used in the future - the cooking dish is
Salted Meat and longer shelf life limited
1.

2.

3.

4.

5.

Assessment

Instructions. Read and choose the correct answer by writing the letter of your choice
on a separate sheet of paper.

1. Most meat has ______ protein of muscle tissue.

A. 5% C. 15%
B. 10% D. 20%
2. This type of knife is known as a steak knife used to cut steak accurately.
A. Paring knife C. Slicer
B. Scimitar D. Utility knife
3. It is fat deposited within the muscle tissue. It also separates muscle fiber,
making the meat easier to chew.
A. Juiciness C. Flavor
B. Tenderness D. Marbling
4. A market form of meat that has been preserved through drying, canning,
brining, or smoking.
A. Frozen meat C. Canned meat
B. Cured meat D. Chilled meat

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5. To accomplish tenderizing, the yellow connective tissue needs to be removed by
pounding, slicing, and grinding. What is yellow connective tissue?
A. Collagen C. Fat
B. Elastin D. Protein
6. What kind of substance helps dissolve collagen?
A. Acid C. Salt
B. MSG D. Spices
7. This is used to separate meat from bones.
A. Boning knife C. Cleaver
B. Butcher knife D. Paring knife
8. This type of knife is used for carving chicken and duck.
A. Santoku C. Paring knife
B. Slicer D. Utility knife
9. This knife is used to cut large cuts of raw meat, long and curved.
A. Paring knife C. Slicer
B. Scimitar D. Utility knife
10. This process will show spoilage and prevent the growth of microorganisms.
A. Acid C. Cured
B. Chilled D. Freezing

Additional Activity

Directions: Write at least five (5) nutrients that our body can benefit from eating
meat. Explain how these nutrients work in the body. Write your answer in a
paragraph form at least two hundred (200) words on a separate sheet.

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 Answer Key

5. FREEZING
TISSUE 7. B
4.CONNECTIVE 6. E
3.ACID 5. G
2.CURED 4. F
1.CHILLED 3. A
Activity #2 2. D
10. FALSE 1. C
9. TRUE Activity #2
8. FALSE 8. Slicer
7. FALSE 7. Scimitar
6. TRUE 6. Santoku
5. TRUE 5. Paring Knife
4. FALSE 4. Cleaver Knife
3. FALSE 3. French Knife
2. TRUE 2. Butcher Knife
1. FALSE 1. Boning Knife
Activity#1 Activity#1
What’s more (L2) What’s More (L1)

References
K-12 Cookery 10 Module

Online Sources:

https://tinyurl.com/yyxaej4w

https://tinyurl.com/y4y66d2g

https://tinyurl.com/y6afksbm

https://tinyurl.com/y2m8axqc

https://tinyurl.com/y2duyga8

https://tinyurl.com/y5py5e8m

https://tinyurl.com/y52ug4pu

https://tinyurl.com/y2qy95ra

https://prezi.com/sj1eh1fewxvt/market-forms-of-meat/

http://www.cookingmypoundsoff.com/7-most-important-types-of-kitchen-knives-
for-every-home-cook/

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