Republic of the Philippines

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

Learning Activity Sheet in Technology and Livelihood Education

Quarter 4 - LAS #1

PERFORM MISE en PLACE

Learning Competency with Code:PREPARE AND COOK MEAT

LO1:PERFORM MISE en PLACE (Tle_Heck9-12PCM-IVa-30)

1. Name the different tools , equipment and other supplies needed in preparing meat;and
2. Identify the types of meat and its sources.
Background Information for Learners
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb), and pigs (pork). Meat
comprises water, protein, fat, and various amounts of minerals and vitamins.
Beef is divided into large sections called primal cuts. These beef primal cuts or “primal” are
then broken down further into individual steak and other retail cuts. A “side” of beef is one side of the
beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th
ribs into sections called the forequarter and hindquarter.
Beef is very popular and is used across the globe. This meat is obtained from cows and is one
of the much sought-after types of red meat.
Pork is divided into large sections called primal cuts. These primal cuts are then broken down
further into individual retail cuts.
Pork is another choice, as far as meat types are concerned. Pork is derived from pigs and is
classified as red meat. However, this meat is less fatty than beef.
Sheep meat is also a staple food in some parts of the world and is consumed in many regions.
Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also
classified as red meat.

Learning Outcome 1 Perform Mise’en Place

Types of Knives and their Uses

1. French knife or chef’s knife – for general

purpose chopping, slicing, and dicing.

2. Utility knife – used for carving roast

chicken and duck.

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 3. Boning knife – used for boning raw meats and
poultry.

4. Slicer – used for carving and slicing cooked meats.

5. Butcher knife – used for cutting, sectioning, and trimming raw meats
in the butcher shop.

6. Scimitar or steak knife - used for accurate

cutting of steaks.

7. Cleaver – used for cutting through bones.

Composition of Meat
1. Water – 70% of muscle tissue.
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and
loses moisture. When protein has coagulated to the desired degree, the meat is said to be done.

3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

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A. Juiciness - Marbling is fat that is deposited within the muscle tissue. Surface fats protect the
meat from drying out during cooking. Adding surface fat is called barding.
B. Tenderness - Marbling separates muscle fibers, making meat easier to chew.
C. Flavor- Fat is the main source of flavor in meat.
4. Carbohydrates – it plays a necessary part in the complex reaction, called the maillard
reaction, which takes place when meats are browned by roasting, broiling or sautéing. Without
carbohydrates, desirable flavor-appearance of browned meats would not be achieved
Structure of Meat
1. Muscle fibers

Lean meat is composed of long, thin muscle fibers bound together in

bundles. These determine the texture or grain of a piece of meat.

 Fine – grained meat is composed of small fibers bound in small

fibers.
 Course – textured meat has large fibers.

2. Connective tissue
These are network of proteins that bind the muscle fibers together. Connective tissue is
tough. Meats are high in connective tissue if the muscles are more exercised like meat from legs and
the meat comes from older animals.
Two Kinds of Connective Tissue
A. Collagen – white connective tissue that dissolves or breaks
down by long, slow cooking with liquid. Moist-heat cooking
methods at low temperature are not effective for turning a meat
high in connective tissue into a tender, juicy finished product.
Acid helps dissolve collagen.

B.Elastin – yellow connective tissue and is not broken down in

cooking. Tenderizing can be accomplished only by removing
the elastin, by pounding and by slicing and grinding.

Basic Preparation Methods of Meat

1. Washing
Generally, the only occasion in which you will have to wash meat is when it comes into contact with
blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.

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3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and dishes
such as steak, kidney pie and pudding.
4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat you trim off will
depend on the type of meat, preference, and the cooking process to be used.
d. Remove as much gristles and sinews as possible.
5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut
across the grain. This is particularly important with tougher cuts such as steak, in which the grain is
also quite obvious.You slice meat with―instead of against―the grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of food.
a. Use white pepper or cayenne pepper on food which you want to keep attractive with white
color.
b. Add salt to roast and grill after the meat has browned. Adding salt before cooking will
extract the juices of the meat to the surface, and slows down the browning reactions
(which need high temperature and dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of lightly beaten
whole egg with a little water/milk) and finally with the bread crumbs.

Different kinds of meat and its source

1. Pork – meat from
domesticated pigs, typically
high in fat, commonly
slaughtered one year or less of
age to ensure tender cuts
2. Beef -meat from cattle over
one year old
3.Lamb – meats of
domesticated sheep. Its
texture is a direct result of what
it consumes and the age at
which it is slaughtered.

4. Carabeef – meat from 5.Chevon – meat from 6.Veal – flesh of a young calf,
carabao. deer/goat. 4-5 months old. Because of its
age, it is considered by some
to be the finest meat.

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