COOKERY

Fourth Quarter
Prepare and Cook Meat
Module 1: Perform Mise en Place
(Week 1 and 2)

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Technology and Livelihood Education– Grade 10
Home Economics–Cookery
Alternative Delivery Mode
Quarter 4 – Module 1: Perform Mise en Place
First Edition, 2020

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Development Team of the Module

Writer: ALBERT O. NUÑEZ
Editors Q/A:Josiephe Labra
Reviewer: MARIA GRETCHEN A. OMPAD
Grammarian: Sybil Bianca R. Bagol
Layout Artist: RUBEN S. DUTERTE JR.
Subject Area Supervisor: MARIA GRETCHEN A. OMPAD
Management Team: Ronald G. Gutay, Estela B. Susvilla, Mary Jane Powao
Aquilo A. Rentillosa, Cristina T. Remocaldo
ADM Coordinator: Ryan B. Redoblado

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TECHNOLOGY
AND
LIVELIHOOD
EDUCATION –
COOKERY
Fourth Quarter
PREPARE and COOK MEAT

Module 1: Perform Mise en

Place
(Week 1 and 2)

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Introductory Message

This Self-Learning Module (SLM) is prepared so that you, our dear learners, can
continue your studies and learn while at home. Activities, questions,
directions, exercises, and discussions are carefully stated for you to understand
each lesson. Each SLM is composed of different parts. Each part shall guide
you step-by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each
SLM. This will tell you if you need to proceed on completing this module or if
you need to ask your facilitator or your teacher’s assistance for better
understanding of the lesson. At the end of each module, you need to answer the
post-test to self-check your learning. Answer keys are provided for each activity
and test. We trust that you will be honest in using these. In addition to the
material in the main text, Notes to the Teacher are also provided to our
facilitators and parents for strategies and reminders on how they can best help
you on your home-based learning. Please use this module with care. Do not
put unnecessary marks on any part of this SLM.Use a separate sheet of paper
in answering the exercises and tests. And read the instructions carefully
before performing each task. If you have any questions in using this SLM or
any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator.
Thank you.

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 What I Need to Know

This module was designed and written with you in mind. It is here to
help you master the different ways to help improve your kitchen. The scope
of this module permits it to be used in many different learning situations.
The language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the text
book you are now using.

This module is focused on this competence:

You are about to learn the following from this lesson, namely:

 Principles in meat preparation

 Market forms of meat
 Different kinds of meat
3.1. Beef
3.2. Pork
3.3. Carabeef
3.4. Others
 Different types of meat cuts
 Tools, utensils, and equipment for meat preparation
 Techniques in meat tenderizing

After going through this module, you are expected to:

 prepare the tools, equipment, ingredients, and other supplies based on the
given recipe; and
 prepare the tools, equipment, ingredients, and other supplies based on the
given recipe.

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 What I Know

Directions: Read each of the following questions carefully and choose the
letter of the correct answer. Write your answer on a separate sheet of
paper.

1.Used for boning raw meats and poultry?

A. Slicer C. Boning knife
B. Utility knife D. Cleaver
2. For general purpose chopping, slicing, and dicing.
A. French knife C. Steak knife
B. Utility knife D. Cleaver
3. Used for carving roast chicken and duck.
A. French knife C. Steak knife
B. Utility knife D. Cleaver
4. Used for cutting, sectioning, and trimming raw meats in the butcher shop.
A. Slicer C. Boning knife
B. Utility knife D. Butcher knife
5. Used for carving and slicing cooked meats.
A. Slicer C. Boning knife
B. Steak knife D. Cleaver
6. Used for accurate cutting of steaks.
A. Slicer C. Boning knife
B. Steak knife D. French knife
7. used for cutting through bones.
A. French knife C. Steak knife
B. Utility knife D. Cleaver
8.White connective tissue that dissolves or breaks down by long, slow cooking
with liquid.
A. Elastin C. Fats
B. White muscles D. Collagen
9. Yellow connective tissue and is not broken down in cooking.
A. Elastin C. Fats
B. White muscles D. Collagen
10. Meat from cattle over one year old.
A. Beef C. Pork
B. Carabeef D. Lamb

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Lesson
Perform Mise en Place
1

What’s In

In the previous lesson, we learned how to store poultry and game bird.
If food is not stored properly, the bacteria in it can multiply to dangerous levels.

Activity # 1 “Let’s Recall”

Directions: Give the 8 Basics for Handling Food Safely. Write your answer on a
separate sheet of paper.

1. 2. 3.

4. 5. 6.
7. 8.

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 What’s New

Activity # 2 “Complete Me”

Directions: Complete the table below. The box below the table serves as your guide.
Write your answer on a separate sheet of paper.

Water Content of Meat and Poultry

Product Name Percentage of Water

Raw Cooked
Chicken fryer, whole 66%
White meat chicken, with skin 61%
Dark meat chicken, with skin 59%
Ground beef, 85% lean 60%
Ground beef, 73% lean 56%
Beef, eye of round 65%
Beef, whole brisket 71%

60% 66%
64% 55%
69% 56%
73% 59%

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Wha What is It?

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 12th 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.

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 of 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.

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

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.

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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.

J. 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
meets 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.

3. Dicing
Meat is 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 many gristles and sinews as possible.

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5. Slicing

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 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 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. Breadcrumbs – 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
breadcrumbs.

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

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 3. Lamb – meats of domesticated sheep. Its texture is a direct result of
what it consumes and the age at which it is slaughtered.

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 4. Carabeef – meat from carabao.

5. Chevon – meat from deer/goat.

5. Veal – flesh of a young calf, 4-5 months old. Because of its age, it is

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considered by some to be the finest meat.

What’s More

Activity # 3:

Directions: Give what is being asked. Write your answer on a separate sheet
of paper.

Basic Preparation Methods of Meat

1.
2.
3.
4.
5.
6.
7.

Different kinds of meat and its source

1.
2.
3.
4.
5.

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 What I Have Learned

Activity #4: “Match Me”

Directions: Match Column A with Column B. Write the letter of your answer
on a separate sheet.
A.

Column A Column B
1. Used for cutting through bones. A. Butcher knife
2. Used for carving and slicing cooked meats B. Chef knife
3. For general purposes. C. Cleaver
4. Carving roast chicken and duck. D. Utility knife
5. Used for cutting, trimming raw meats. E. Slicer

B.

Column A Column B
1. Young calf A. beef
2. Goat B. carabeef
3. Sheep C. veal
4. Cattle over one year old D. lamb
5. Carabao E. chevon

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 What I Can Do

Activity # 5: Photo Grid

Make an album (collage or scrapbook) of different kinds of meat

including its description. Use a short bond paper in accomplishing the task.
Your output will be evaluated using rubrics.

Your output will be rated using the scoring rubric below:

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 Assessment

Directions: Read each of the following questions carefully and choose the
letter of the correct answer. Write your answer on a separate sheet of
paper.

1.Used for boning raw meats and poultry?

A. Slicer C. Boning knife
B. Utility knife D. Cleaver
2. For general purpose chopping, slicing, and dicing.
A. French knife C. Steak knife
B. Utility knife D. Cleaver
3. Used for carving roast chicken and duck.
A. French knife C. Steak knife
B. Utility knife D. Cleaver
4. Used for cutting, sectioning, and trimming raw meats in the butcher shop.
A. Slicer C. Boning knife
B. Utility knife D. Butcher knife
5. Used for carving and slicing cooked meats.
A. Slicer C. Boning knife
B. Steak knife D. Cleaver
6. Used for accurate cutting of steaks.
A. Slicer C. Boning knife
B. Steak knife D. French knife
7. used for cutting through bones.
A. French knife C. Steak knife
B. Utility knife D. Cleaver
8. White connective tissue that dissolves or breaks down by long, slow cooking
with liquid.
A. Elastin C. Fats
B. White muscles D. Collagen
9. Yellow connective tissue and is not broken down in cooking.
A. Elastin C. Fats
B. White muscles D. Collagen
10. Meat from cattle over one year old.
A. Beef C. Pork
B. Carabeef D. Lamb

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 Additional Activities

NOTE:

(For Week 2)

Activity # 6 “Audio - Video Making”

Directions: Make an audio - video presentation about Basic Preparation Methods of

Meat. Just choose only one method. You will be rated from the preparation using the
scoring rubric below. Send it to me via Facebook Messenger.

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Module:
Technical-Vocational-Livelihood Home Economics COOKERY 10 Manual

NOTE: All pictures here are copied from the Technical-Vocational-

Livelihood Home Economics COOKERY 10 Manual.

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