Grade level: 10

Quarter: 4th 1-3 weeks

Subject: Technology and Livelihood Education

MELC: Perform mise’en place

Identify the market forms and cuts of meat
Prepared meat cuts according to the given recipe

Introduction of Meat

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 literally one side of the beef carcass that
is split through the backbone. Each side is then halved between the 12 th and
13th ribs into sections called the forequarter and hindquarter.

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 pig and is classified as red meat. However, this meat is less fatty
than beef. Beef is very popular and is used across the globe. This meat is
obtained from cow and is one of the much sought-after types of red meat.
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.

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.

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, 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

Meat is mostly the muscle tissue of an animal. The muscle of most animals contains 75% water,
20% protein (amino acids), and 5% fat, carbohydrates, and a variety of vitamins and minerals
(Listrat et al., 2016).

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 carabao.

5. Chevon – meat from deer/goat.

Different cut of meats

Beef Pork
Lamb

Carabeef

Diagram of Pork cuts

PORK SHOULDER - is a relatively tough and inexpensive cut of meat layered with fat
that comes from the pig's shoulder region.

Cook: It's a versatile and economical cut that takes deliciously to roasting, braising,
stewing, and slow cooking. Low, moist heat turns the meat so tender and succulent; it
just falls away from the bone and practically melts in the mouth.

PICNIC HAM - the picnic ham is taken from the upper part of the foreleg and includes a
portion of the shoulder.

Cook: Braise or smoke to render the fat and make the meat tender and juicy. The
sizeable fat cap on the picnic ham is great for making cracklings.

COUNTRY STYLE SPARERIBS - Country-style pork ribs aren't ribs at all. They're cuts
of pork shoulder, which is the same meat you use to make pulled pork and carnitas.
Cook: Braise or stew.

FRONT HOCK- This cut usually comes already brined and smoked and sold as a “ham
hock” in the store.

Cook: Use the brined and smoked version for beans or collard greens.

LOIN - The pork loin comes from the pig’s back and is large, lean and tender.
Cook: Heat the oven to 375 degrees Fahrenheit (190° C). Heat the oil in a large oven-
safe skillet — such as a cast iron pan — over medium-high heat. As soon as the oil is
hot and looks shimmery, pat the pork dry, and then add the pork. Cook until golden, 2 to
3 minutes.

PORK CHOPS - Thick or thin, bone-in or bone-less pork chops are cut from meat
perpendicular to the spine, often from the loin.

Cook: Bake pork chops at 425° F. At this temperature, 1-inch thick boneless pork

chops take between 15-20 minutes to cook. After your pork chops have cooked for
about 12 minutes, you will want to check on them often.

BABY BACK RIBS - When you debone a pork loin, the ribs that come off of that are the
baby back ribs. 

Cook: Braise, barbecue or bake.

PORK BELLY - is the boneless cut that remains after the loin and spareribs are
removed. Bacon is pork belly cured, smoked, and sliced.

Cook: The belly itself is a great mid temp braising cut. Cook it at 300 or 325 degrees

SPARERIBS - are flatter and contain more bone than meat, but more fat that can make
the ribs more tender than back ribs.

Cook: Braising, smoking or low-temp grilling.

SIRLOIN - the Sirloin is home to popular fabricated cuts but is first separated into the

Top Sirloin Butt and Bottom Sirloin Butt.

Cook: The best way to cook top sirloin steak is on the grill. But pan-seared top sirloin
steak is also exceptional, and you can broil top sirloin steak in the oven as well.

LEG - the leg primal is the hog's hind leg. A large cut, it accounts for approximately 24%
of the carcass weight.

Cook: If you can get a whole fresh ham, with skin and the hock still on it, it’s a great
roasting joint – score the skin, rub with garlic herb paste and roast at 350 degrees for 3
or 4 hours. It’s a great roast pork, a little leaner. It’s usually cheaper than a pork loin,
and serves more people.

REAR HOCK - the rear hock is just like the shank of the front leg. It usually comes
cured and smoked.
Cook: If cured and smoked, use for beans or collard greens. If raw, braise it.

Let’s Learn

Activity 1: Matching type

Directions: Match column A with the corresponding item in column B. Write the letter of
your answer for each number.

Column A Column B

___1. flatter and contain more bone than meat, but more a. Cleaver
fat that can make the ribs more tender than back ribs

___2. tough and inexpensive cut of meat layered b. Pork shoulder

___3. thick or thin, bone-in or bone-less pork chops are cut

from meat perpendicular to the spine, often from the loin c. Boning knife

___4. comes from the pig’s back and is large, lean and tender d. Slicer

___5. taken from the upper part of the foreleg

and includes a portion of the shoulder e. Front hock

___6. this cut usually comes already brined and smoked and f. Loin
sold as a “ham hock” in the store

___7. used for carving roast chicken and duck g. Spareribs

___8. used for boning raw meats and poultry h. Picnic ham

___9. used for carving and slicing cooked meats I. Utility knife

___10. used for cutting through bones j. Pork chops

Activity 2: Label the pork

Directions: Identify the cut of pork. Place your answer in space provided below

1._________ 7._________

2._________ 8._________

3._________ 9._________

4._________ 10._________

5._________ 11._________

6._________ 12._________

Grade level: 10
Quarter: 4th 4-6 weeks

Subject: Technology and Livelihood Education

MELC: Prepare and use suitable marinades for a variety of meats cuts
Identify appropriate cooking method for meat cuts and apply the different
techniques in meat preparation cook of meat-cut dishes according to the
given recipe.

MARINADES
Marinades is the process of soaking foods in a seasoned, often acidic, liquid before
cooking. Great for tenderizing tough cuts of meat and imparting flavor to meats. Pork is a
meat that greatly benefits from a marinade. Tougher cuts of pork need a strong marinade
and time for it to work its way into the connective tissues. Tender cuts of pork may not
need help with tenderizing but can benefit from a dose of flavor enhancement. The
tough cuts of pork, like pork butt and shoulder, can greatly benefit from a marinade to
break down the connective tissues and help make the meat easier to chew. Tender cuts
of pork, like the loin, ribs, or belly, may not need to be marinated for tenderness, but these
parts absorb flavor well and can make a piece of meat come alive in your mouth. You can
plan on needing about 1/4 cup of marinade per pound of pork. This is a general rule and
largely depends on the container you are using to marinate the pork. When marinating in
a zip-top plastic bag, make sure to remove as much air as possible.

Types of Marinades

Pork Rib Marinade - BBQ Guru posted this marinade recipe to the forum. It uses a
pork rub for the seasoning with vinegar and water to turn it into a marinade.
Mustard-Vinegar Marinade - This is a simple mustard marinade that tenderizes and
adds flavor. It works well on pork or poultry.
Pork Chop and Tenderloin Marinade - Doug Freeman sent in this marinade recipe for
grilled pork. You may leave out the liquid smoke if you are so inclined.
Pork Chop Marinade - This is a great Asian style marinade that works well on all cuts
of pork, particularly pork chops, reminiscent of a Teriyaki marinade with a hint of heat
from the chili sauce. You can, if you like, heat this up with some extra chili sauce or
perhaps a pinch of cayenne.
Pork Marinating Times

The primal cuts of the pork, or the first cuts that a butcher makes to portion out the
carcass, are the shoulder, butt, loin, and ham. Those cuts are then broken down further
into roasts, ribs, chops, and pork belly. Marinating times depend on the toughness of the
meats and the sizes of the cut.

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.

Dry-Heat Methods

Grilling - involves cooking food on a rack over a heat source, usually a charcoal fire or

ceramic briquettes heated by gas flames. 

Broiling - cooking by exposing food to direct radiant heat, either on a grill over live
coals or below a gas burner or electric coil. Broiling differs from roasting and baking in
that the food is turned during the process so as to cook one side at a time.

Sautéing or sauteing is a method of cooking that uses a relatively small amount of oil

or fat in a shallow pan over relatively high heat.

Stir-Frying - is a Chinese cooking technique in which ingredients are fried in a small

amount of very hot oil while being stirred or tossed in a wok

Pan broiling - to cook in an uncovered frying pan over direct heat using little or no fat.

Roasting - is a cooking method that uses dry heat where hot air covers the food,
cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open
flame, oven, or other heat source.

Moist-Heat Methods

Stewing - is a combination cooking method that uses small, uniform pieces of meat that

are totally immersed in liquid and slowly simmered.

Braising - is a combination-cooking method that uses both wet and dry heats: typically,
the food is first sautéed or seared at a high temperature, then finished in a covered pot
at a lower temperature while sitting in some (variable) amount of liquid (which may also
add flavor).

Activity 3: Multiple Choice

Directions: Read each item carefully. Encircle the letter of the correct answer

1. Which of the following is the process of soaking foods in a seasoned, often

acidic, liquid before cooking?

a. Marinade c. Stewing
b. Grilling d. Braising

2. It involves cooking food on a rack over a heat source, usually a charcoal fire or

ceramic briquettes heated by gas flames?

a. Marinade c. Stewing
b. Grilling d. Braising
 3. Is a method of cooking that uses a relatively small amount of oil or fat in a
shallow pan over relatively high heat?

a. Braising c. Broiling
b. Sauteing d. Roasting

4. Is a combination-cooking method that uses both wet and dry heats?

a. Braising c. Broiling
b. Sauteing d. Roasting

5. To cook in an uncovered frying pan over direct heat using little or no fat?

a. Pan broiling c. Grilling

b. Sauteing d. Stewing

6. This is a simple mustard marinade that tenderizes and adds flavor. It works well
on pork or poultry?

a. Pork chop marinade c. Pork rib marinade

b. Mustard vinegar marinade d. Tender loin marinade

Let’s Learn

Activity 2: Word Hunt

Directions: Encircle the 8 cooking techniques inside the puzzle box. Write your answer
on the space provided below and put in the right place.

S G K I G K G N I S I A R B
J A Y I N Y R H G T U J K R
Y J U S U L I K R I Y J E O
W R Y T H F L J N R V D H I
A S D E E G L J J F K L W L
I P I W F I I V B R L L V I
P O J I G R N X C Y Q E R N
M N O N O Z G G V I R Q O G
Y L P G H B D Q G N J M K I
R O A S T I N G Y G N S G V
U U F Q U I J N F Y K B S B
P A N B R O I L I N G H N K
Dry-Heat Method Moist-Heat Method

1___________ 1. __________
2. __________ 2. __________
3. __________
4. __________
5. __________
6. __________