Name: __________________ Grade & Section: _____________________ Score: _________________

School: __________________ Teacher: __________________Subject: COOKERY 10-12__________

LAS Writer: ______JOAN B. OFAMIN_________ Content Editor: ROSELYN P. GAZO________________
Lesson Topic: Methods of Cooking Meat Quarter 4, Week 4: LAS 3______________________________
Learning Targets: Identify cooking meat using moist-heat method . (TLE_HECK9-12PCM-IVb-g-31)__
Reference(s): Kong, A., and Domo, A., 2016. Technical Vocational Livelihood Education-Cookery Module 2,
1st ed. Quezon City, Philippines: Sunshine Interlinks Publishing House, Inc., pp. 283-284.

Content
Cooking Meat Using Moist- Heat M
Moist-heat method refers to cooking various methods of food in the process that uses water, liquid, or
steam. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor
during the cooking process. Leftover liquids from the cooking process can also be used to make sauce or stock.
An example of moist heat cooking methods are simmering, boiling, steaming, poaching, braising, and stewing.

MOIST- HEAT METHOD

Simmering is a gentler way of Steaming is the process of Braising is a method of cooking
cooking food that uses higher continually boiling water to create a large cuts of meat completely
temperatures, typically between consistent volume of steam. Foods submerged in a hot water.
180 and 205 degrees Fahrenheit. are surrounded by steam, which Covering the braising dish helps to
This temperature range is below cooks uniformly while preserving retain moisture and enhance the
the boiling point, resulting in small moisture. A commercial steamer is flavors. Wine, stock, or the meat's
bubbles. To achieve a simmer, first the most effective choice for high- own juices are often used as
bring the water to a boil and then volume kitchens. At home, braising liquids.
reduce the heat. steaming can also be done in a pot
with a steamer basket, in the Example: Vinegar braised
Example: Beef cabbage roll microwave, or by wrapping foods in chicken and onions
foil and steam in the oven.

Example: Beef Siomai

Boiling is a method of cooking Poaching is a gentle cooking Stewing is a method of cooking

that involves immersing food in
water that has been heated to 212
degrees Fahrenheit. The big
bubbles created by boiling water
keep the food moving as it cooks.
At the boiling point, a full boil
occurs, resulting in fast-moving,
swirling bubbles as the water
heats, steam is released as well.
method that involves submerging
foods in a hot liquid between 140
and 180 degrees Fahrenheit. Low
heat is particularly good for
delicate products, and it preserves
moisture and flavor without the use
of fat or oil.
Example: Pouched chicken
generally involves smaller amount
of liquid that is retained and served
with the food as a sauce. Smaller
cuts of meat are used in a stew.
Stewing is great for softening tough
cuts of meat or fibrous vegetables.
Example: Lamb stew

Example: Boiled beef with

vegetables

Activity 1:

Directions: Read each statement carefully and identify the correct answer in the given statement. Write your
answer on the space provided.

________1. A method of cooking that involves immersing food in water that has been heated to 212 degrees
Fahrenheit.
________2. A method of cooking generally involves smaller amount of liquid that is retained and served with
the food as a sauce.
________3. A method that involves submerging foods in a hot liquid between 140 and 180 degrees Fahrenheit.
________4. The process of continually boiling water to create a consistent volume of steam.
________5. A way of cooking food that uses higher temperature, typically between 180 and 205 degrees
Fahrenheit.