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  • Assingment Tle-10

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    Ferlyn Quidoles
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    The document provides instructions for a written assignment on preparing and cooking meat. It outlines topics to be discussed such as different kinds of meat, commercial forms of meat, meat tenderizing techniques, cooking methods, meat preparation procedures, proper meat storage, and freezer storage containers. Students are asked to write answers in long bond paper and attach relevant pictures for topics indicated. The assignment is due on Thursday, January 12, 2023.

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    ASSINGMENT_TLE-10

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    The document provides instructions for a written assignment on preparing and cooking meat. It outlines topics to be discussed such as different kinds of meat, commercial forms of meat, meat tenderizing techniques, cooking methods, meat preparation procedures, proper meat storage, and freezer storage containers. Students are asked to write answers in long bond paper and attach relevant pictures for topics indicated. The assignment is due on Thursday, January 12, 2023.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    Assingment Tle-10

    Uploaded by

    Ferlyn Quidoles
    The document provides instructions for a written assignment on preparing and cooking meat. It outlines topics to be discussed such as different kinds of meat, commercial forms of meat, meat tenderizing techniques, cooking methods, meat preparation procedures, proper meat storage, and freezer storage containers. Students are asked to write answers in long bond paper and attach relevant pictures for topics indicated. The assignment is due on Thursday, January 12, 2023.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    PREPARING AND COOKING MEAT

    GENERAL INSTRUCTION: In a LONG BOND PAPER write your answers (HANDWRITTEN).

    Explained briefly what is being ask on the following:

    1. KINDS OF MEAT*attach pictures*


    A. Pork
    B. Beef
    C. Carabeef or carabao meat
    D. Veal
    E. Lamb

    2. COMMERCIAL FORMS OF MEAT*attach pictures*


    A. Fresh meat
    B. Chilled meat
    C. Frozen meat
    D. Cured meat
    E. Processed meat

    3. TECHNIQUES IN MEAT TENDERIZING


    A. Slicing meat
    B. Using marinades
    C. Using a dry rub

    4. METHODS OF COOKING MEAT


    A. Dry heat method
    B. Moist heat method

    5. PROCEDURE IN MEAT PREPARATION*attach pictures*


    A. Marinating
    B. Barding
    C. Larding
    D. Jacquarding
    E. Tumbling
    F. Needling

    6. PROPER STORAGE OF MEAT


    A. REFRIGERATING
    B. FREEZING

    7. (Storage containers) TYPES OF FREEZER STORGE CONTAINERS *attach pictures*


    A. Vacuum sealers
    B. Silicone pans
    C. Freezer bags
    D. Glass bakeware containers
    E. Aluminum pans
    F. Freezer wrap
    G. Aluminum foil
    H. Freezer paper

    NOTE: TO BE SUBMITTED ON THURSDAY (JANUARY 12, 2023).

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