XO8 VDfji R5 GKGRBJ 571

Republic of the Philippines
NUEVA VIZCAYA STATE UNIVERSITY

Bayombong, Nueva Vizcaya
INSTRUCTIONAL MODULE
IM – HPC 1 – SECOND SEM. 20 – 21
COLLEGE OF HUMAN ECOLOGY

Bayombong Campus
DEGREE PROGRAM BSHM COURSE NO. HPC 1

SPECIALIZATION NONE COURSE TITLE KITCHEN ESSENTIALS AND BASIC
FOOD PREPARATION
YEAR LEVEL 1st Year TIME FRAME 5 hrs. WK NO. 16 IM NO. 15
I. CHAPTER TITLE MODULE - XV

MEAT COOKERY
 Kinds of meat
II. LESSON TITLE
 Utensils, Tools and Equipment Used in Meat Preparation
 Ingredients Used in Meat Preparations
 Cooking Meat
 Presenting Meat Dishes
 Storing Meat
In many parts of the world, meat makes up a considerable portion of a typical diet.
III. LESSONRed
OVERVIEW
meat is a nutrient dense food that is an important source of complete protein with all
essential amino acids, highly bioavailable iron, zinc, selenium, and B vitamins, especially
vitamin B12 in the diet. Several of these nutrients are the most common shortfall nutrients in
the world that could be alleviated by the consumption of only a few ounces of beef per week.
However, some components of meat, such as saturated fats, can confer negative health
consequences.
In this module, basic information will be given about the principles in preparing and
cooking meat dishes, nutritional benefits, market forms, quality characteristics, storing, and
plating and presenting the finished products.
IV. DESIRED LEARNING OUTCOMES
At the end of this module, the students are expected to:

 Identify the different kinds of meat
 Differentiate the different market forms of meat
 Describe the different cuts of meat
 Apply the different methods of cooking meat dishes
 Show creativity and resourcefulness in presenting prepared meat dishes.
MEAT COOKERY
V. LESSON CONTENT
Meat is the edible portion of cattle, swine, goat, or sheep. It is a nutritious food and
should be a part of most diets. Meat is the entree of a menu. It dictates what other foods will
be served as accompaniment. It is an excellent source of protein and B complex vitamins,
iron, and phosphorus.
“In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for
educational purposes only and not for commercial distribution,”
NVSU-FR-ICD-05-00 HPC 1 – Kitchen Essentials & Basic Food Preparation | 1
Kinds of Meat
A. Beef
Beef is the culinary name of meat for bovines, especially domestic cattle. Beef
carcasses are classified according to its age and sex. The specific classes are:
 Steer - a male cow, castrated when young
 Heifer - a young female bovine which has not borne a calf
 Cow - a female bovine that has borne more than one calf
 Stag - a male bovine castrated after maturity
 Bull - a matured male bovine not castrated
Characteristics of Good Quality Beef
 The flesh is red and clean.

 The fat is white for carabeef and yellowish and creamy in cow's meat.
 The flesh is compact and does not separate when you hold it.
 There is no foul odor.
 The texture is fine and firm.
 The bone is pinkish if young grayish and coarse if old.
 The flesh is evenly layered with fat.
B. Pork
Pork is the meat of domestic pig or swine. Pork contains high quality protein and
provides Vitamin B complex such as B2, B6, B12, and niacin. It is also a good necessary
in producing red blood cells. Good quality pork animals usually 7 to 12 months of age.
Characteristics of a Good Quality Pork

 The flesh is pink.
 The meat is compact and does not separate when you touch it.
 Texture is fine and firm.
 The flesh is layered with fine fat which is soft and oily.
 There is no foul odor.
Market Forms of Meat
Meat is available in supermarkets, groceries or wet markets in various forms.

It can be bought fresh, chilled, frozen, cured or dried.
 Fresh Meat - Meat sold right after slaughtered and butchered. It has not undergone
chilling, freezing or any processing method. It is firm, no odor and somewhat pinkish in
color.
 Chilled Meat - Meat that has been cooled to a temperature ranging from 1 to 3 °C
within 24 hours after being slaughtered.
 Frozen Meat - Meat that has been chilled and frozen to a temperature of 20°C. Beef and
pork can be kept frozen from 4 to 12 months depending on the kind and cut of meat. It is
prepacked and should have expiry date stamped on the package
 Cured Meat - Meat that has been treated with curing agents such as salt, sodium nitrate,
sugar, sometimes spices and vinegar. These are preserved meat. Such examples of cured
meat are bacon, ham and tocino.
 Processed Meat - Meat which has been cooked and requires reheating. Processed meat
is preserved by adding chemical preservatives by curing, salting or smoking. These
processes modify meat flavor, color and improve its juiciness and tenderness.
 Dried Meat - This is known as dehydrated meat.
Different Cuts of Meat
The most common meat available for human consumption are beef and pork A
slaughtered animal is called carcass. It is cut into larger pieces called wholesale cuts and
reduced into retail cuts. Retail cuts are commonly found in the market and they are classified
as tender cuts, less tender cuts, tough cuts, and variety cuts. The cost or price of meat depends
on the cuts.
 Tender Cuts - These contain lean meat and little collagen. These are the most
expensive cuts having the tenderest muscles for they are the least exercised parts of the
animal.
 Less Tender Cuts - These consist of a more developed connective tissue. They are
often ground to break and cut the muscle fibers and connective tissues.
 Tough Cuts - These cuts are usually those with muscles which get more exercise while
the animal is alive. Muscles that are exercised more often contain higher quantities of
connective tissue.
 Variety Cuts - These are the animal glands and internal organs which include liver,
kidney, tripe, lungs, tongue and tail. They should be cooked until well done to minimize
the danger of transmitting the organism found in them.
Common Retail Cuts of Beef
Retail Cuts Tagalog Term

1. Chuck - contains the square cut shoulder Paypay
and the top five ribs, the arm, blade bones
and the neck bones.
2. Brisket - has layers of lean and fat and Punta y pecho
pieces of breastbones.
3. Ribs - include 6 to 12 ribs and the Kadera

blade bones.
4. Plate - is a fatty cut whose meat is Tadyang

ground for hamburgers.
5. Foreshank - a cut of meat from the top Kenchi sa

part of front or back leg. unahan
Retail Cuts Tagalog Term

6. Hindshank - a very bony piece that Kenchi sa
contains a high percentage of cartilage hulihan
and connective tissues.
7. Round - hita or pierna corta y larga hita
8. Rump - the rear part behind the upper tapadera

sirloin.
9. Short loin - cut of beef from the back of lomo

steer; contains the part of the spine.
10. Loin end - lies between the rump and the loma sa aguha
short loin and yield sirloin steaks, pin
bones, wedge bones and flat bones.
11. Tenderloin - the tender meat of the loin solomillo

muscle of each side of the vertebral
columns.
12. Flank - is lean and tough and contains a kamto

high percentage of fat.
13. Sirloin - a cut from the lower back area of baywang

the carcass.
Pork Cuts
Pork find its way into many uses and variety of recipes and processed products have
evolved out of it. It is more helpful and profitable if one properly utilizes the right cuts for the
products to be processed.
IM – HPC 1 – SECOND SEM. 20 –
“In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for educational purposes only and not for commercial distribution,”
“In accordance with Section 185, Fair Use of Copyrighted Work of Republic Act 8293, the copyrighted works included in this material may be reproduced for educational purposes only and not for commercial distribution,”

Different Pork Cuts
1. Head (ulo) - Includes all parts of the head, part of the jowl is left on, it may be considered
as either wholesale or retail cut and may be sold with or without bones.
2. Shoulder - Includes picnic (kasim) and boston butt (paypay).
a. Picnic (kasim) - The lower half of the shoulder separated from the boston
b. Boston butt (paypay) - The upper half of the shoulder.
3. Hind leg or ham (pique) - The portion separated from the middle of the bone
perpendicular to the hind leg. The tail is removed and the hind foot is cut on or about the
hock joint.
4. Loin (lomo) - Separated from the from the belly to the blade bone and as close as
possible to the side of the hip bone.
5. Belly (liempo) - The remaining portion after removing the loin and spa after removing
the loin and spareribs which is trimmed on all four sides to exclude the mammary glands
and include the mammary glands and produce a rectangular piece of meat.
6. Spareribs (tadyang) - Ribs which are separated from the belly.
7. Pig's feet (paa) - Includes the fore and hind feet.
8. Tail (buntot) - A cut made when the ham is separated from the loin.
9. Trimmings (pinagtabasan) - Small pieces of lean and fat removed from the wholesale
cuts which include:
a. Lean trimmings - Include the lean portion excluding fat and skin.
b. Fat trimmings - Include clear plate, back fat, skin and other fat portions.
o Clear plate (taba sa paypay) - Fat taken out of the shoulder.
o Back fat (taba sa likod) - Fat taken from the loin. Other portions may come from
the jowl, ham, and belly.
These different cuts vary in tenderness, amount of bones, fat, and lean meat but the
price varies depending on the kind of cut. The meatier cuts are expensive than the bony ones.
Different Retail Cuts of Pork
Retail Cuts Tagalog Name

Name
1. Boston Butt Paypay
2. Picnic Kasim
3. Belly Liempo

Retail Cuts Tagalog Name
Name
4. Loin Lomo
5. Ham Pigi/hita
6. Skin Balat
7. Back Fat Taba sa Likod
Utensils. Tools, and Equipment used in Meat Preparation
The success of preparing and cooking meat dishes partly depends on the proper
selection and use of kitchen utensils, tools, and equipment. They should always be kept in
good condition and it is important to clean them properly after using to prolong their use.
This will make one's cooking easier, faster and enjoyable.
Kitchen utensils, tools and equipment are classified as measuring tools, cutting tools,
mixing and preparatory tools and cooking equipment.
Measuring Tools
 Measuring Cups - Usually made of plastic or metal. These are used to measure dry
ingredients such as sugar and flour.
 Measuring Spoons - These are used to measure small quantities of ingredients.
 Weighing Scale - It is used to measure larger quantities of meat and other
ingredients.
Cutting tools
 Butcher's Knife - It is used to cut ham or pork legs and other big portions of meat
and bones.
 Carving Knife - A long, thin sharp knife used to cut meat into thin slices.

 Chefs Knife - An all-purpose knife. It is large, bladed sharp knife similar to
butcher's knife but much thinner and lighter.
 Kitchen Knife - It is bigger than paring knife used to cut and slice meat.
Mixing and Preparatory Tools

 Blending Fork - Used to test the tenderness of meat, combining big cuts and
particles of meat.
 Chopping Board or Cutting Board - Used for cutting meat and other ingredients:
 Colander - A bowl shaped kitchen tool with holes used for draining food.
 Grater - Used in grating food/ ingredients into fine pieces.
 Ladle - Used for mixing.
 Meat Tenderizer - Used to tenderize meat by breaking down the collagen.
 Meat Grinder - Used for grinding meat.
 Patty Molder - Used for molding hamburger patties.
 Mixing Bowl - Used when preparing ingredients.
 Soup Ladle - Used for scooping soup.
 Tong - Used for handling hot food.
 Turner - Used for turning food, when frying for even cooking.
Cooking Equipment
 Deep Fryer - Used for deep frying meat.
 Frying Pan or Carajay - Used for frying and sauteing.
 Double Boiler - Used for preparing sauces.
 Pressure Cooker - Used to make meat tender.
 Oven - Used for heating and baking.
 Steamer - Used to cook by steaming.
 Saucepans and Pots - Used for cooking meat dishes.
Ingredients Used in Meat Preparation
Success in meat preparation depends on the ingredients used. The following are the
important ingredients in meat preparation.
1. Meat
The common types of meat available in the market are beef, pork, carabeef
and chevon. Determine the grade and quality of meat to be used for a certain meat, dish or
recipe. Consider the cut, forms and texture of the meat.
2. Marinades
A good marinade adds flavor to a meat dish and make it more tender and juicy.
Marinades are acid (lemon juice, vinegar, yogurt, and wine) oil and herbs and spices.
They are used in marinating meat.
3. Seasonings
They are added early in the cooking process to brighten the flavor of any meat
dish. Sugar, salt, fish sauce, pepper are seasonings commonly used in cooking.
4. Herbs and Spices
Parsley, bay leafs, leeks, celery, peppercorns, clovers, garlic, and spring of thyme
are the herbs and spices used in meat preparation. They should be lightly used, because
overusing them will dominate the flavor of the meat dish.

5. Vegetables
These add color, flavor, and texture to any meat dish. Vegetables may be used as raw
or cooked. They are used to garnish the meat dish. They are also added to the meat and
cooked in a shortest time to avoid losses of vitamins,
Cooking Meat
Principles in Meat Preparation
In order to achieve a flavorful taste and excellent appearance of meat dishes, observe
the following principles.
1. High heat develops flavor
This is applied in browning meat. Browning meat creates a tremendous flavor to

the meat. It is best obtained by quick cooking over high heat. To do this: first, make sure
that the meat is dry before putting it in a pan, pat it with paper towels. This is usually
done to frozen meat. Second, heat the pan over high heat, until the oil added is
shimmering or almost smoking. Lastly, do not overcrowd the pan. There should be spaces
among the pieces of meat, instead of browning the meat, it is steamed.
2. Low heat preserves moisture
Cooking meat in low or moderate temperature retains juices and fats in meat. It
keeps meat tender and retains the shape.
3. Cook meat according to meat cuts
Tough meats are best cooked by slow cooking method, to meet collagen in the
connective tissue making tough meat into tender one and served well done. Pot roasting,
stewing or barbecuing are used to cook tough meat. Tender cuts are cooked by quick dry
heat methods such as grilling or roasting. Prolonged cooking increases loss of moisture
and makes tender cuts tough.
4. Carryover cooking
Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below the
desired serving temperature. The following temperature should be used to determine
when to stop the cooking process.
Doneness Temperature
Beef/Veal Pork
Rare 115°F (120° to 125°F after
resting)
Medium Rare 120° to 125°F (120° to 130°F
after resting)
Medium 130° to 135°F (135° to 140°F 140° to 145°F (150°F after
after resting) resting)
Medium Well 140° to 145°F (1450 to 150°F
after resting)
Well Done 150° to 155°F (160°F after 150° to 155°F (155° to 160°F
resting) after resting)

 Rare done meat - Dark red in color, juicy, soft and spongy with slight
resistance.
 Medium rare done meat - More pink color with little pink juice flowing, a little
bit soft, spongy and springy.
 Medium done meat - Pale pink in the middle with hardly juice flowing, firm and
springy.
 Well done meat - Only a trace of pink color but not dry, spongy, soft and
slightly springy.
5. Rest cooked meat before slicing
Cooked meat such as steaks, when rested before slicing are juicier, tender and
grayish in color. Avoid slicing or carving cooked meat straight after cooking
6. Add seasoning and flavoring to ensure and enhance the flavor of the meat.
Methods of Cooking Meat
The tenderness and taste appeal of meat dishes are affected by the cooking method
used. Meat dishes are cooked by dry heat methods and moist heat
Dry Heat Cooking Methods
Dry heat cooking methods are used with more tender cuts of meat. These methods
are broiling, roasting, frying, and barbecuing or grilling. There is no liquid used but fat or oil
is used to add moisture.
 Broiling - This is cooking by direct heat over coals or under an open flame. It is
effective for it seals in the meat juices by quickly searing the surface of the meat. It is
done at higher temperature so special care and attention must be taken to avoid
overcooking, toughening or burning the meat. It can be best achieved by controlling the
distance between the heat source and the meat. Thick cuts of meat are placed farther from
the heat than thin cuts. Pan broiling is cooking meat uncovered on a griddle or in a skillet
on top of the range.
 Roasting - This is cooking meat uncovered by dry heat, placed on a rack in an oven
with low temperature. Tender beef and pork are usually cooked by roasting.
 Frying - Tender cuts of meat which are lean and are best for frying. Oil butter or
shortening is added and the meat is cooked in medium heat until both sides are golden
brown.
 Barbecuing or Grilling - Smaller tender cuts such as chops and steaks are cooked by
placing on a grill which require higher temperature. Meat maybe seasoned or marinated
before grilling.
Moist Heat Cooking Methods
Moist heat cooking methods include braising, poaching, stewing, boiling, and
simmering. The meat is simmered in liquids until the tough connective tissues are broken
down and meat is tenderized.
 Braising or Pot Roasting - It used to cook less tender cuts of pork or beef. This is
cooking meat in small amount of liquid with low heat for 2 to 3 hours, until meat is done.
It is browning meat with its own fat. Stewing is almost the same with braising.
 Poaching - It is cooking meat gently and slowly in a liquid with a temperature of 60°
degrees to 80° degrees Celsius. The cut of meat is covered with liquid and is brought to
boil and heat is reduced to simmer. The pot is covered and cooking is done for 10 to 15
minutes or more.

 Boiling and Simmering - Adequate amount of liquid to cover the meat is used in
boiling. The liquid is brought to boil using high temperature and heat is reduced to low
heat to simmer until doneness of meat is achieved.
Tenderizing Meat
Tenderizing is breaking down the muscle fibers or collagen in meat to soften the
texture and making meat easier to cook and palatable. There are ways to tenderize meat.
 Mechanical Tenderizing - This is done by pounding with a meat tenderizer or meat
mallet. Cut meat into 1-inch slices before pounding them. Using the meat tenderizer, the
muscle fibers and connective tissues are broken down.
 Commercial Powder - These contain enzymes that help break down the tough fiber of
the meat. These enzymes are produced from papaya and pineapple extracts.
 Marinating - Marinade adds flavor as well as helps tenderize the meat. A proper
marinade contains acid ingredients such as vinegar, wine, oil, herbs, and spices. Lemon
or other citrus fruit juices maybe used in case of vinegar or if wine is not available.
Pineapple juice is best used ingredient for marinade because it contains bromine or an
enzyme which is very efficient in breaking down protein.
 Use of Rubs - A dry mix of herbs and spices are applied to raw meat over a period of
time of overnight and placed in the refrigerator. It includes black pepper, chili powder,
salt, crushed red pepper, garlic powder, fresh, crushed or minced. Paste rubs such as
vinegar, wine or fruit juice maybe used.
 Barding - This is used in roasting beef cuts. A thin layer of beef fat or bacon is wrapped
around the beef cuts. During roasting process, it adds flavor and serves as tenderizer.
Types of Marinades
A good marinade adds flavor to meat and makes it more tender and juicy. making
marinades is so simple. The three main types of marinades are:
1. Raw Marinades - Oil, vinegar and yogurt are used for marinating tender meat for they
require short marination time. These raw marinades break down the meat to tenderize it.
2. Cooked Marinades - Red and white wine are used to give meat a fairly strong flavor.
They protect and preserve the food while it is marinating. They should be cooled before
pouring over the meat, covered and refrigerated until meat is ready to cook
3. Dry Marinades. These spices and other flavoring mixed with little amount of liquid or
oil or vinegar or any juices that run out from the meat. Her and spices are dry marinades.
They simply add flavor and zest to the meat through prolonged marinating.
Guidelines in Marinating
1. Meat should be marinated for 2 hours up to 2 days.
2. In marinating, use a non-reactive container. (steer clear of aluminum or cast iron may be
used.)
3. Let marinade cool down before pouring over the meat.
4. Always refrigerate meat while it is marinating.
5. Never reuse marinade.
Whatever type of marinades will be used in marinating meat, it is important to turn

the food frequently for even absorption of marinades.

Cooking Frozen Meat
When meat is not to be cooked right away, it needs to be stored in order to maintain
its freshness and overall quality. Proper storage prevents the growth of disease causing
microbes in food. Frozen meats are those that are stored in a long period of time at 0°F.
In cooking frozen meat, the following guidelines should be observed:
1. Cook the raw meat within 24 hours of defrost.

2. If frozen meat is to be cooked and eaten straight away, defrost it using the mircrowave
thawing method. Never use hot water to thaw out frozen meat. High temperature
promotes the growth of harmful bacteria on food.
3. Defrost raw meat and cook thoroughly, using any of the dry heat method or moist heat
method.
4. Never reheat cooked frozen meat dish more than once.
Sample Meat Recipes
Pork Stroganoff
Stroganoff is sautéed meat dish cooked with sour cream sauce, seasonings and
mushrooms
Ingredients:
 500 g pork fillet (cut into strips, trimmed of fat)
 ½ T safflower oil
 1 pc large onion (quartered, thinly sliced)
 175 g button mushroom (sliced)
 2 T Flour 12 pint chicken stock (unsalted)
 1 T tomato paste 1
 1 T fresh lemon juice
 ¼ T salt
 Pinch of black pepper
 60 g thick yogurt
Procedure:
1. Heat oil in a frying pan, until it is smoking. Add pork and onion, stirring until pork is
browned.
2. Add mushroom and cook for 1 minute.
3. Add flour to the pan and mix well, gradually stirring in the stock and bringing to a boil.
Stir all the whole.
4. Reduce the heat and simmer for 2 minutes. Stir in tomato paste, lemon juice, salt and
pepper.
5. Simmer until tender. When done, stir in yogurt. Serve.
Pork Chop Ala Pobre
Ala-Pobre - An affordable dish using simple ingredients.
Ingredients:
 1 kg pork chop
 3 tbsp calamansi juice
 3 tbsp soy sauce
 Cooking oil for frying

Gravy
 ¼ C Butter
 ¼ C evaporated milk
 ¼ C garlic
 ¼ C All-purpose flour
 1 C All-purpose cream
Procedure:
1. Marinate pork chop with calamansi juice and soy sauce for at least 15 minutes. Set
aside.
2. Heat oil. Fry marinated pork chops until golden brown.
3. Prepare the gravy: Melt butter on a sauce pan add flour to make a roux. Thin with all-
purpose cream and evaporated milk, mix until desired consistency is achieved.
4. Place pork chops on a hot plate. Drizzle with gravy and top with fried garlic. Serve
while still sizzling.
Presenting Meat Dishes
Proper presentation of meat dishes is a way of inviting diners to enjoy eating that the
food served appeals to all senses and not only the sense of taste. It makes one's eating
pleasurable, pleasant and satisfying experience. This can be achieved by observing the
following guidelines.
 In plating, use plain white plate to be in contrast with the color of the dishes and
garnishes to be used. The size and shape of the plate must be appropriate with the meat
dish to be served.
 Follow the clock method in arranging the food on a plate. If meat dish is to be served
with carbohydrates and vegetables, the meat is at 6 o'clock from the diner's view, while
carbohydrates is at 11 o' clock and vegetables at 2 o'clock.
 Meat is the main ingredient, therefore it should be highlighted with the garnishes and
other ingredients used. It should be the "on focus."
 Use simple garnish. Do not overcrowd the plate with too many garnishes.
 Observe balance. The amount of carbohydrate and vegetable should be in proportion
with the meat dish, to have a well-balanced plate.
 Apply stacking or layering ingredients to add height to the plate and makes the portion
of the meat dish look bigger.
 Observe color combination as well as texture.
 Have food item presentation in odd numbers to make it appealing and more
interesting.
Plating
Plating is apportioning meat on a plate, presented with garnishes to make the

presentation of food appealing to the eyes of the diners.
The basic elements of plating are:

1. Create a framework. Have a sketch or drawing and visualize the plate to be used.
2. Keep plating simple. Select one ingredient to focus on. Use the space on the plate to
simplify the presentation.
3. Balance the dish. Presentation of food should not overpower flavor and function. Play
with the color, sizes, and texture.
4. Get the right portion size. The right amount of ingredients and the plate used should
complement the meat dish. Do not use too big or too small amount of ingredients. Right
proportion of protein, carbohydrates and vegetables creates a nutritionally balanced meal.

5. Highlight the key ingredient. The main ingredient should stand out, but give equal
attention to the plate, garnishes and sauce used.
Garnishing
Garnishing makes the meat dish look good and eye appealing as it tastes. It
complements the flavor of the dish. Garnishes can be placed around, under or on the meat.
Foods that are very colorful do not need garnishes.
Rules in Garnishing
1. The garnish should be edible.
2. Garnishes should be natural, fresh looking and clean.
3. It should be simple, not elaborate or overdone. Few small groups of garnishes are more
attractive than a continuous decorative scheme.
4. Garnishes should be suitable in character, size and flavor to the food adorned.
5. Garnishes should be neat Garnishes should not be expensive but interesting. neatly
done or arranged to enhance the food.
6. The color of the garnishes should harmonize with the food being garnished
7. Garnishing should not be used to cover the deficiency of the food on the poor quality
of the food.
Following are suggestions for garnishes.

 bell pepper slivers, rings
 pickles - whole, sliced
 cabbage, lettuce shreds, heads
 olives - plain or stuffed
 celery - hearts, stalks
 parsley springs
 cucumber-slices, boats
 onion flowers, rings
 potatoes - mashed, French fried, nests
 radishes - sliced or cut in roses
 tomatoes - sliced, wedged, stuffed
 pineapple rings, chunks, tidbits
 lemon - orange slices and wedges
 carrots - julienne, curls, lattices, shreds, flowers, cubes
Storing Meat
Proper storage of meat prevents the growth of bacteria on food. After purchasing of
the meat, if it will not be used or cooked right away it should be stored to maintain its
freshness and quality. Cooking meat should be done well for safe eating.
The following are important guidelines in storing meat.

 Refrigerate or place in a freezer the raw meat if it is not to be cooked right away.
Place it in a resealable plastic bag or plastic food keeper with tight fitting lids before
storing in a refrigerator or freezer.
 Keep the temperature of the refrigerator at 40°F or in freezer at 32°F to keep meat
fresh for longer period.
 Keep raw meat at the bottom shelf of the freezer to avoid the meat juice to drip onto
other food items. Be sure to keep meat on a tray or plastic container for storage in the
refrigerator.
 When thawing frozen meat, refrigerator thawing method is best used. Do not use hot
water over frozen meat to thaw it, for it promotes the growth of harmful

bacteria on food. It is better to put meat in a container with lid that can contain liquid
that comes out from the meat while it thaws.
 Raw meat should be stored away from other food items to avoid contamination.
 Observe the expiration date of the processed meat.
 Cured meat should be stored in cool, dry area. The cured raw meat should be
refrigerated or frozen.
 Any meat products which are refrigerated ahead of time should be cooked first.
instead of the newly purchased one. Observe the “first in, first out" method.
Types of Containers for Storing Meat
Keeping meat and meat dishes in freezer or refrigerator requires appropriate

containers and wrapping materials in order to prevent contamination.
The following are storage containers and wrapping materials to store food in freezer
or refrigerator.
 Aluminum foil - It is a versatile wrapping material used to cover pans and to wrap
food items to be placed in freezer.
 Freezer paper - It is a craft paper with thin and flexible plastic side, used to wrap
sturdy food items. It gives a nice tight wrap.
 Freezer wrap - Is a plastic wrap that clings and becomes containers suited for the
freezer.
 Aluminum pans - These are disposable freezer container, cheap enough to be
given away or thrown away. To use this pan, place sheet under it to be stable when
filling and moving.
 Glass bakeware containers - These are freezer graded containers used from the
freezer straight to the oven. They are reusable and environment friendly, heavy and
break easily.
 Freezer bags - Versatile type of freezer container, cheap, and flexible. They should
not be used for keeping sharp items in freezer.
 Silicone pans - Can be used in a very high and low temperature. Like the glass
bakeware containers, they are suitable for freezing food and go straight in the oven.
 Vacuum sealers - Suited for a long term storage with the bag used, a vacuum
sealer is used to suck the air out of the package and results to a nice tight wrap. Meat
in bulk can be stored in the freezer using vacuum sealers.
Temperature
Safe frying and refrigeration time depends on the storage temperature. Freezers
should be kept to 0°F. This keeps meat and meat products fresh and retains its nutrients.
Refrigerators should be kept at around 34°F to prolong the shell me on meat. This
temperature is above the freezing temperature.
Below is the cold storage chart for meat and meat products.
Product Refrigerator Days at 40°F Freezer Months at 0°F

Fresh Meat
• beef 3 - 5 days 6 - 12 months
• pork 3 - 5 days 4 - 8 months
• veal 3 - 5 days 4 - 8 months
• lamb 3 - 5 days 6 - 9 months

Product Refrigerator Days at 40°F Freezer Months at 0°F
Cooked Meat
• meat dishes 3 - 4 days 2 - 3 months
• gravy, broth 1 - 2 days 2 - 3 months
Processed Meat
• Bacon 7 days 1 month
• Hotdog 7 days 1 - 2 months
• Ham 3 - 5 days 1 - 2 months
• Luncheon meat 3 - 5 days 1 - 2 months
FIFO
Storing food following the "first in first out" method is essential to prevent food
borne illnesses, and ensures serving safe food and eliminates spoilage. It is a food rotation
system that is also essential in storing food for catastrophes.
Below are steps in following the FIFO method:

 Identify the expiration date on food. Throw away food that is past the
expiration dates.
 Store items with the earliest expiration date in front of items with later dates.
 On shelving, use the items stored in front first.
1. ACTIVITIES
VI. LEARNING Why is it important to cook meat well?
2. How are the quality of meat affects the finished products?
3. Why is proper storage important for meat and meat products?
VII. ASSIGNMENT
1. Make a recipe of meat dishes and include a simple recipe costing.
VIII. EVALUATION
Note : On line Evaluation
A. Book/Printed Resources
IX. REFERENCES
CORNELL, DARYL ACE V., & YAO, CLAIRE ANN M. 2020. Kitchen Essentials
and Basic Food Preparation, Rex Book Store, First Edition, Manila, Philippines.
LABENSKY, S., INGRAM, G. G., & LABENSKY, S. R. (2008). Prentice Hall
essentials dictionary of culinary arts. Pearson/Prentice Hall.

LAPID, FRANCISCO E. AND SOTTO, EFREN. 2010. How to start your own
Business. Philippines, National Bookstore.
PAWSEY, LINDA. 2000. Folds and Frills. Ann Wilson International Sales.
Singapore
HALL, C. M., & SHARPLES, L. (2004). The consumption of experiences or the
experience of consumption? An introduction to the tourism of taste. In Food
tourism around the world (pp. 13-36).
REYES, RUTH J. 2015. Culinary Arts. Manila, Philippines
REYES C, SIMON J. 2009. Food Selection and Preparation. Manila, Philippines
RONDILLA AIDA, AVENDANO EMMA, ROQUE ELSA. 2016. Cookery Volume I.
Manila, Philippines
RONDILLA AIDA, AVENDANO EMMA, ROQUE ELSA. 2016. Cookery Volume
II. Manila, Philippines
Rondilla, Aida H. et., al. Career Pathways for the New Century. Adriana Publishing Co.,
Inc. 2012.
SUBIDO, RORY C. 2004. Food Service and Catering management. A practical Guide.
Pasig City, Philippines. Anvil Publications.
Celebrating 100 years of Cooking with Nestle Copyright 2011 by Nestle Phil. Inc
B. Internet:
www.mrbreakfast.com
https://opentextbc.ca/meatcutting/chapter/pork/
https://www.google.com/search?q=back+fat+pork+cuts&tbm=isch&ved=2ahUKE
wiTy57FvrzwAhVsy4sBHQT2BKkQ2-
cCegQIABAA&oq=back+fat+pork+cuts&gs_lcp=CgNpbWcQAzoGCAAQBxA
eOggIABAIEAcQHjoGCAAQCBAeUIGqF1iTwxdgr_oXaABwAHgAgAGmAYg
BrAeSAQM2LjOYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=g
MaXYJOLJOyWr7wPhOyTyAo&bih=722&biw=1519&hl=en-
GB#imgrc=2iGzyvZqpuI4YM https://www.google.com/search?
q=importance+of+meat&oq=importance+of+
meat&aqs=chrome..69i57j0l9.8664j0j15&sourceid=chrome&ie=UTF-8
https://academic.oup.com/af/article/8/3/5/5048762
APPENDICES

XO8 VDfji R5 GKGRBJ 571

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

XO8 VDfji R5 GKGRBJ 571

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

NUEVA VIZCAYA STATE UNIVERSITY

IM – HPC 1 – SECOND SEM. 20 – 21

COLLEGE OF HUMAN ECOLOGY

DEGREE PROGRAM BSHM COURSE NO. HPC 1

I. CHAPTER TITLE MODULE - XV

IV. DESIRED LEARNING OUTCOMES

At the end of this module, the students are expected to:

IM – HPC 1 – SECOND SEM. 20 – 21

Characteristics of Good Quality Beef

 The flesh is red and clean.

Characteristics of a Good Quality Pork

Market Forms of Meat

Meat is available in supermarkets, groceries or wet markets in various forms.

IM – HPC 1 – SECOND SEM. 20 – 21

 Dried Meat - This is known as dehydrated meat.

Different Cuts of Meat

Common Retail Cuts of Beef

Retail Cuts Tagalog Term

3. Ribs - include 6 to 12 ribs and the Kadera

4. Plate - is a fatty cut whose meat is Tadyang

5. Foreshank - a cut of meat from the top Kenchi sa

IM – HPC 1 – SECOND SEM. 20 – 21

Retail Cuts Tagalog Term

7. Round - hita or pierna corta y larga hita

8. Rump - the rear part behind the upper tapadera

9. Short loin - cut of beef from the back of lomo

11. Tenderloin - the tender meat of the loin solomillo

12. Flank - is lean and tough and contains a kamto

13. Sirloin - a cut from the lower back area of baywang

IM – HPC 1 – SECOND SEM. 20 –

IM – HPC 1 – SECOND SEM. 20 –

IM – HPC 1 – SECOND SEM. 20 –

Different Retail Cuts of Pork

Retail Cuts Tagalog Name

IM – HPC 1 – SECOND SEM. 20 –

7. Back Fat Taba sa Likod

Utensils. Tools, and Equipment used in Meat Preparation

IM – HPC 1 – SECOND SEM. 20 –

Mixing and Preparatory Tools

Ingredients Used in Meat Preparation

4. Herbs and Spices

IM – HPC 1 – SECOND SEM. 20 –

Principles in Meat Preparation

1. High heat develops flavor

This is applied in browning meat. Browning meat creates a tremendous flavor to

2. Low heat preserves moisture

3. Cook meat according to meat cuts

IM – HPC 1 – SECOND SEM. 20 –

5. Rest cooked meat before slicing

Methods of Cooking Meat

Dry Heat Cooking Methods

Moist Heat Cooking Methods

IM – HPC 1 – SECOND SEM. 20 –

Whatever type of marinades will be used in marinating meat, it is important to turn

IM – HPC 1 – SECOND SEM. 20 –

In cooking frozen meat, the following guidelines should be observed:

1. Cook the raw meat within 24 hours of defrost.

Sample Meat Recipes

Pork Chop Ala Pobre

Ala-Pobre - An affordable dish using simple ingredients.

IM – HPC 1 – SECOND SEM. 20 –

Presenting Meat Dishes