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 2______________________________
Learning Targets: Identify cooking meat using dry-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. 281-283.

Content
Cooking Meat Using Dry – Heat Method
Cooking is a way of life and an essential skill to learn because no one can survive without food. It brings
people together for the purposes of selling it, cooking and most importantly, eating it. Cooking in so many ways
will help you appreciate different cultures, traditions, and flavors. You will also learn life skills such as how to eat
healthy, how to budget your money, and how to manage your time.
Dry heat method is a process of heating food to a very high temperature like baking, roasting, grilling,
broiling, sautéing, pan frying, and deep frying. It involves the circulation of hot air or direct contact to fat to transfer
heat. It gives a crisp texture, brown color and pleasant flavor to the foods.

1. Roasting - is a browning of the meat surface that is cooked directly on a fire or charcoal.
Example: “Litson Manok”
2. Baking -is a method of cooking using an oven or improvised baking equipment. Example: “Beef Lasagna”
3. Grilling - is a method food placed above or in between a red hot surface. Example: “Chicken Barbecue”
4. Broiling - the food is turned to cook one side at a time, either directly on a fire or by exposing it to direct
heat, such as on a grill over live coals or under a gas or electric burner.Example: “Broiled Turkey”
5. Sautéing - is a method of cooking meat that involves the use of a little amount of oil. The food is tossed
occasionally or turned over with the oil and get cooked evenly.
Example: Sautéed Beef with mushroom
6. Pan frying - is a dry heat method of cooking in a pan by relying on oil or fat as the heat transfer.
Example: Pan-Fried Marinated Beef
7. Deep Frying-the meat is cooked with a large amount of hot fat or oil totally immersed (“isawsaw”/”ilubog”)
Example: “Fried Chicken”

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 meat that involves the use of a little amount of oil and tossed occasionally or
turned over with the oil and get cooked evenly.
________2. The meat is immersed in a large amount of oil or fat.
________3. A browning of the meat surface that is cooked directly on a fire or charcoal.
________4. A method food placed above or in between a red hot surface.
________5. A dry heat method of cooking in a pan by relying on oil or fat as the heat transfer.

Activity 2:

Directions: Identify what method of dry heat cooking are the following dishes. Write your answer on the
space provided.

_________1. Chicken barbecue

_________2. “Litson manok”
_________3. Sautéed Beef with mushroom
_________4. “Fried Chicken”
_________5. “Beef Lasagna”