Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III
SAPANG PALAY NATIONAL HIGH SCHOOL
City of San Jose del Monte 3024, Bulacan

TECHNOLOGY AND LIVELIHOOD EDUCATION(TLE)

Learning Activity Sheets in Technology and Livelihood Education(tle)
Quarter 4-LAS #3

STORE MEAT
Learning Competency with Code:PREPARE AND COOK MEAT
LO1: STORE MEAT (TLE_HECK10PCM-IVi-33)
LO2: EVALUATE THE FINISHED PRODUCT (TLE_HECK10PCM-IVj-34)

Background Information for Learners

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is a major part of the
culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for
a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and
delicious. On the other hand, dry-heat methods typically involve very high temperatures and short cooking
times. A piece of brisket cooked in this way — on a grill, let's say would be tough, chewy, and largely
inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as
braising would also turn out tough, chewy and inedible

Learning Outcome 1: STORE MEAT

1. Utilized quality trimmings and leftovers in storing meat

2. Used required containers and store meat at the proper temperature to maintain quality and
freshness.
3. Store meat following FIFO operating procedures and meat storage requirements.

Methods of Preserving Meat

There are different methods of preserving meat. These include drying or dehydration, smoking,
salting, curing, refrigerating, freezing, canning, and freeze-drying.
A. Drying – This is the most common method of preserving meat. Drying involves the reduction of the
original 70% of the water content of the meat to about 15%. The removal of the moisture content
does three things, namely:

 Enzymatic changes are retarded;

 The growth of microorganisms is much hampered
 Microbes lose water and become inert.

Ways of Drying Meat

1. Natural sun-drying – Natural sunlight is used to reduce the amount of moisture content of
meat. Portable solar dyers can provide sanitary means of drying meat. Dryers with screen
covers are recommended for outdoor use and lengthen the storage life of meat
2. Dehydration or artificial drying – Oven is used for drying the meat. Although this is more
expensive than sun drying, dehydration is a more efficient method of removing moisture from
the meat. Products dried in this way are of higher quality and can be sold at better prices.
1
 B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping its preservation.
The flavor, color, and attractive glaze on the surface of the meat are desired like in ham, bacon,
and tinapa. The heat generated during smoking destroys the enzymes and dries the product
artificially, thus preventing the growth of molds and vegetative bacteria on the surface. Cold and
hot smoking are the two types of smoking. Smoked meats include ham, bacon, and chicken.

 Cold Smoking – The temperature is held between 26 to 43ºC and the products are
smoked for days or weeks. The products thus pick up a strong smoked flavor and are
dehydrated as well.

 Hot Smoking – The temperature is higher, from 71 to 79ºC.The high temperature speeds
up the drying process, giving the product a mild smoked flavor.

2. Salting – Salt improves the keeping quality of meat. It removes the water from the tissue of
the meat and the cells of spoilage organisms that may be present in the meat.

C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such
as ascorbic acid, phosphate blend, and spices are used to prolong the keeping quality of meat.
Curing agents also help improve the flavor and appearance of meat and retain its original color.
Sugar minimizes the hardness of the straight cure process. It also makes the product more
appetizing and provides energy to the nitrate-reducing bacteria which gives the red color. Spices
give the desired flavor and aroma.

D. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial
growth for a limited period.

E. Freezing – Meat is preserved at a temperature of 10ºC and below. Freezing deactivates enzymes
and bacteria. Meat can be preserved for two months to one year using this method.

F. Canning – Meat preserved by canning is packed in sealed cans or jars which are subjected to a
temperature of 100ºC and above 5-7 kilo pressured for a specific period. This process destroys the
organism that causes spoilage. It maintains the high quality of meat products and extends its life
for about a year.

G. Freeze Drying – The process involves the removal of moisture from the meat tissues by
transforming the moisture content into ice and gas. The product to be dried is first frozen and the
ice is sublimed from the frozen mass, removing 98% of the water content. The remaining moisture
is further reduced to 0.5% or lower by subjecting the product to as high temperature as possible
without destroying it.
The texture, appearance, flavor, and nutritive value of freeze-dried products are comparable
to frozen foods. The products have a long shelf life and require no refrigeration. This method needs
special equipment such as a modern freeze dryer.
Evaluating the Quality of Preserved Meat Products
Good quality pork has less than 1 ¼ cm of golden brown fat that covers the surface of the meat and a
thoroughly cooked interior where meat has an even pinkish color. It has also a juicy and tender texture, a
pleasing aroma, and a tender seasoned, and pleasing taste with a slight hint of smoky flavor.
Sausages of good quality are uniform in size and length. Each sausage in a whole piece has no
rupture of casing even when pricked. The interior has a pinkish color when thoroughly cooked. A
combination of juicy meat with spicy seasoning marks their flavor.

2
Proper Storage of Preserved Meat
Food Storage Chart
Food Suggested Maximum Recommended Maximum Storage
Temperature
Canned Products 21 12 months
Frozen Products beef
poultry -18 to -29 6–12 months, in original package
Fresh Pork
(not ground) -18 to 29 3-6 months, in original package
Sausage,
ground meat 18 to 29 1-3 months, in original package

Cold cuts, Sliced 3 to 4 3-5 days, in semi-moisture proof paper

Cured bacon 3 to 4 1-4 weeks, tightly wrapped

Ham (tender cured) 3 to 4 1-6 weeks, tightly wrapped

Ham (Canned) 3 to 4 6 weeks, in the original container (unopened)

Dried Beef 3 to 4 6 weeks, tightly wrapped

Most canned foods can be stored at room temperature in a cold place and hold their eating quality
for several months. They are safe to eat as long as there is no bulge on the can. Below 24ºC is a good
temperature for storage. Canned ham and other perishable meats should be stored in the refrigerator
unless storage recommendations on the can state otherwise. These meats should not be frozen.
Hygiene Practices in Storing Meat products
To achieve high standards of sanitation, the following measures should be strictly observed:
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education in sanitation for
food service workers.
8. Make sure that food service employees are in good health, and are not carriers of
communicable diseases. The three principal groups of communicable diseases that must be
guarded against in public feeding operations are respiratory, intestinal, and skin diseases.
Require medical examinations for food service employees.
9. Provide a regular employee education on foodservice sanitation.

Techniques in storing meat

Storage Procedures for Meat Products

3
Safe Storage - Meat is among the most perishable foods. This perishable ability makes it a potentially
hazardous food. At ambient temperatures, meat spoils so fast. It is, therefore, necessary to keep it in
chilled storage.
Storing - take time to store the food items. Store new purchases behind old ones and always use
the old stock first. It is easy to put new purchases at the front. However, older stocks are overlooked and
thus cause spoilage. These may include cereal and cereal products, sweeteners, oils, seasonings, and
unopened cans and jars. Do not use kitchen cabinets above the refrigerator, stove, or oven for food
storage.
Never use the area under the sink for storing food because openings around water and drain pipes
are impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe them, and air-dry them before using them. This
helps remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods such as
dairy products, meat, fish, poultry, eggs, fruits, and vegetables.
Protein foods should be stored in the coldest part of the refrigerator. Fruits and vegetables
can be stored in less cold sections or a special compartment such as the crisper.
If refrigerated foods are not properly wrapped, they will dry out and lose nutrients and flavor.
Food should be well covered with plastic, foil, or wax paper, or should be put in tightly covered
containers. Garlic and sausages are strong-flavored foods and should be wrapped tightly in plastic
or foil and stored in an air-tight container to prevent the transfer of aromas to other foods.
2. Freezer storage. For proper freezing and storage, the temperature inside the freezer should be
18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen should be put in moisture-
vapor-proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace at the top between the food
and the lid so the food can expand when it freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At this
point, microorganisms will begin to grow.
Our sanitary laws and regulations are so designed to safeguard and promote health.
Bacteria are all around us, but they are so small that they cannot be seen by the naked eye.
There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and necessary
such as those essential in preparing cheese. Other bacteria are essential in agriculture and
industry. However, many types of bacteria are dangerous and cause diseases if allowed to multiply
and be transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the common illnesses are
salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism.
Sanitation is the best preventive measure against food-borne diseases. Sanitation means
keeping bacteria out of food through personal hygiene and proper handling procedures. It also
means keeping the food at proper temperatures so bacteria already present do not have much
chance to multiply.
Bacteria enter food in two ways. Some are naturally present in food when you buy them.
Others get in because of careless handling when food is prepared and served. Bacteria cannot
travel by themselves; they are carried about by people, animals, and insects as well as objects.

4
 Salmonella bacteria, for instance, can be found in food such as raw meat, poultry, eggs, and dairy
products. From these foods, the bacteria contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food handlers with poor
personal hygiene. The bacteria from food handlers can be transmitted to the food through sneezing
and coughing.
Bacteria thrive on the food, moisture, and the right temperature to grow. With careless
handling, these growing conditions can occur in any kitchen
Your output will be rated using the given rubric

Product Good(3) Fair(2) Poor(1)

1. General Appearance
A. Color combination is attractive and appealing _______ ______ _______
B. ingredients cooked just right _______ ______ _______
C. correct consistency not mushy/ very thick/thin consistency _______ ______ _______
2. Palatability ______ _______
A. delicious _______ ______ _______
B. tastes just right
3.Nutritive Value
A. highly nutritious _______ _____ ______
2.Procedure:
1. Use of Resources:
a. kept working table orderly while preparing the ______ _____ ______
ingredients
b. used only the proper and needed utensils and dishes ______ _____ ______
c. used time-saving techniques and devices ______ _____ ______
1. Cleanliness and Sanitation
a. observed well-groomed and properly dressed for
cooking, use a clean apron, hair nets, hand towel, and
pot holders ______ ______ _____
b. observed sanitary handling of food
______ ______ _____
2. Conservation of Nutrients
A. followed proper preparation and cooking procedures
Score: Maximum of 45
Comments;

ACTIVITY 1
Make your tocino following the given recipe. Your product and performance
will be evaluated using the rubric above.

Tocino ( Sweet Cured Pork)

Ingredients: ( Marinade)
½ kilo pork ham, pork shoulder, pork belly
1 tbsp sea salt
¾ cups brown sugar
¼ tsp black pepper
¼ cup crushed garlic
½ cup pineapple juice

Marinating Procedure:

1. Combined all dry ingredients in a mixing bowl and stir together.

5
 2. Pour in the pineapple juice and stir until fully incorporated2.
3. Add in the pork and mix until all pork is covered with the marinade. Stored in a covered
container and let them marinate in the fridge for at least 8hrs.

COOKING PROCEDURE:

1.Remove the tocino marinade from the fridge at least 20 minutes before cooking.
2.In a pan over medium heat, pour all the contents of tocino marinade. Spread the meat evenly throughout
the pan.
3. Pour enough water so that just about to cover the pork slices. Stir the meat so often to make sure all the
pieces cook evenly. Continue to braise the pork for about 10 minutes or until the water reduces
completely.
4. Continue to cook the pork for another 5-7 minutes or until the sugars in the marinade and meat begin to
caramelize in the pan-DO NOT leave the pan unattended at this point. This is how it looks midway through
cooking.
5. Stir constantly to prevent the pork from burning, and lower the heat if it’s browning too fast for you to
control.
6.Remove the meat from the pan when tocino is caramelized, golden reddish-brown, and slightly sticky.
Serve immediately.

ACTIVITY 2: Presentation of the finished product

Plate Present the cooked TOCINO by applying what you learn from the plating presentation

6
 Learning Activity Sheet in Technology and Livelihood Education
Quarter 4 - LAS #1

Plate Present Meat Cuts

Name of Learner: _____________________________Grade Level: _____________________

Section: ________________________Date: _____________Teacher:___________________

Activity 1
Multiple Choice: Choose the letter of the best answer.
1.Which of the following market forms of meat does not undergo chilling?
a. cured meat b. Fresh meat frozen meat d. Processed meat
2. Which of the cooking methods does not belong to the dry heat method?
a. Baking b. Broiling c. Roasting d. stewing
3.What do you call the cooking method when meat is cooked in steaming liquid, and bubbles are breaking
on the surface?
a. Boiling b. Broiling c. Roasting stewing
4.Where should meat products be stored?
a. Crisper section b. Cold shelf c. Dry shelf d. freezer
5.Which of the following is the tenderest cut of beef?
a. chunk b. Round cut c. Sirloin d. tenderloin.
6.When buying meat, what should you first consider?
a. Brand b. Price c. Quality d. Round cut
7.A slaughtered animal is called ______________.
a. carabeef b. carcass c. pork d. a poultry
8.The most common method of preserving meat is________________.
a. Curing b. drying c. refrigerating d. salting
9.In this method, salt, sugar, potassium, or sodium nitrate, etc. are used in preserving meat by drying
a. Curing b. Dehydration c. freezing d. salting.
10.Meat of swine is called:
a. Beef b. Carabeef c. Chevon d. Pork

Learning Activity 2: Directions: Write True if the statement is correct and False if it is not. Write
your answer in your activity notebook.

1. FIFO means First In First Out.

2. Safeguard the food during distribution and service.
3. Store the new purchase product in front of old ones.
4. You can use the area under the sink for storing food.
5. For proper freezing and storage, the temperature inside the freezer should be at
18oC or higher.
Activity 3:Directions: Supply the missing word to make each statement complete. Write your

7
answer on your activity notebook.
1. Never use the area under the _________ for storing food.
2. Wash and _________ dishes, glasses, utensils, and equipment.
3. If you reuse glass jars, _________ them thoroughly; wipe and air-dry before using.
4. Do not _________ kitchen cabinets above the refrigerator, stove, or oven for food storage.
5.Make sure that the foodservice employees are in good health and not carriers of communicable
_________.

Activity 4: Directions: Copy the table below on your activity notebook and classify the
mentioned products based on storing methods prescribed for the product. Put a check (√)
mark on the column provided. 
Products Methods of Storing Meat Products

Canning  Curing  Drying  Freezing  Salting  Smoking

1. corned beef

2. bacon

3. tocino

4. ham

5. tapa

Reflection:
Direction: Write what you have learned about selecting and purchasing poultry and game. To rate
your answer, please refer to the rubric for scoring.
Journal Writing
Date:
Topic:
I learned that
______________________________________________________________________________
______________________________________________________________________________
_____________________________________________________________
I realize that
______________________________________________________________________________
______________________________________________________________________________
________________________________________________________________________

References for Learners

Department of Education Kto12 Curriculum Learners Module for Cookery 10 pages 287-296

Prepared by:

MARLYN O. SAN DIEGO

8
 Name of Writer

Note: Practice Personal Hygiene Protocols at all times. Please include this in All Learning Activity Sheets.