EXERCISE 7: MEAT, FISH, AND POULTRY

1. Introduction
Meat, fish, and poultry are flesh from animal which are source of high-quality protein. In general,
cooking meat results to coagulation of proteins, melting of fats, loss of moisture and flavor
development. Quality and cut, available facilities for preparation and amounts to be prepared are
some major determinants in cooking edible flesh of animals. This exercise will give actual
experience to the students in observing the changes that will occur in meat, fish, and poultry during
the application of dry and moist-heat cooking methods.
Learning objectives Activities

● describe the techniques on slaughtering, ● Video watching

trussing, carving, and deboning;

● identify meat cuts appropriate for the recipe ● Labelling of meat carcass with specific
retail cuts

● apply dry and moist heat cooking methods on ● Cooking experiment

meat, fish, and poultry

2. Procedure
I. Video Watching

A. Trussing and Carving Chicken

B. Deboning Fish

II. Assignment. Label the parts of the beef and pork carcass in your worksheet and give one recipe
for each. Give the English and local name for each cut.
III. EXPERIMENT: Dry and Moist Heat Cookery

Utensils needed
Measuring cups, solid and liquid Utility knives
Measuring spoons Colander
Dietetic weighing scale Turner
Wire rack and tray Tongs
Oven thermometer Utility plates
Deep fat fryer or saucepan Dinner plates
Skillet or non-stick pan Dinner forks
Carajay with cover Dinner spoons
Chopping boards

A. Beef Patties

1. Prepare two (300 g) patties of ground chuck approximately ½ inch thick.

2. Pan broil one patty, braise the other, following directions specified below:

Pan Broil Braise

1. Place meat in a hot, greased, non-stick pan 1. Brown meat in 1 tsp (5 ml) oil using a
and cook slowly over moderate heat on one skillet.
side for 7 minutes. 2. Add 1/3 cup (80 ml) hot water to
2. Pour off excess fat as it accumulates. skillet.
3. Turn and cook meat for an additional 7 3. Cover and simmer for 14 minutes.
minutes.

4. Weigh each patty after cooking and calculate cooking losses.

5. Evaluate both patties, assessing tenderness, juiciness, and flavor. Record your observations on
the worksheet provided.

B. Freezing and Thawing Chicken

1. Buy two chicken legs of equal sizes (5 gram-variance) and weigh.
2. Freeze both chicken legs. Thaw 1 piece before the laboratory session.
3. Prepare a deep fat fryer or 1 qt saucepan and heat 1 to 2 cups oil or just enough to submerge
the chicken legs.
4. Cook together for 8 minutes or until chicken is golden brown.
5. Remove from heat and slice the meat down to the bones.
6. Record your observations on the worksheet provided.

C. Baked Fish
Ingredients
2 pc Tanigue, steak cut, 1-inch thick
2T Vegetable/palm oil
4 pc Calamansi
¼ tsp Salt
¼ tsp Ground pepper
Wax paper

Procedure
1. Prepare two fish steak cuts of equal sizes sliced 1-inch thick and weigh.
2. Preheat the oven at 350°F for 10 minutes.
3. Top both fish with 1T oil and season with calamansi juice, salt, and pepper.
4. On a wax paper, put one fish on it and seal well by folding both ends of the paper together
(Fish en Papillote).
5. On a wire rack with a tray under it, put both the wrapped and unwrapped fish beside each other
and bake them for 10 minutes.
6. After 10 minutes, get the fish and allow them to rest for 5 minutes before evaluating.
7. Record observations on the worksheet provided.
RUBRICS
TOTAL POINTS: 165 points
Part 1. Table 1 (Beef cuts): 36 pts
Part 2. Table 2 (Pork cuts): 42 pts
Part 3. Beef patties:
• Table 3: 12 pts
• Conclusion: 5 pts
• Guide questions: 20 pts—5 pts each
Part 4. Freezing and thawing chicken
• Table 4: 8 pts
• Conclusion: 5 pts
• Guide questions: 10 pts—5 pts each
Part 5. Cooking lean fish
• Table 5: 12 pts
• Conclusion: 5 pts
• Guide questions: 10 pts—5 pts each

Guide questions and conclusion rubric (5 pts each; no cited reference, no point)
5 4 3 2 1 0

Criteria Key aspects of the Key aspects of the Key aspects of the Key aspects of the Key aspects No
topic are clearly topic are clearly topic are clearly topic are mostly of the topic answer.
presented with presented in presented. accurate. are incorrect.
excellent detail. detail. Concepts Concepts Concepts Concepts
Concepts presented presented are presented are presented are presented are
are highly applicable. mostly applicable somewhat not
relevant. applicable. applicable.