Technology and Livelihood Education

Cookery 10
QUARTER 4

Name of Learner: ___________________ Grade/Section: _____________

Teacher: _________________________ Date Submitted: ____________

LEARNING ACTIVITY SHEET NO. 2

I. Introductory Concept

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.
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.

II. Learning skills from the MELCs

LO 2. Cook Meat Cuts TLE-HECK9-12PCM-1Vb-g-31
2.1 Identify the market forms and cuts of meat
2.2 Prepare meat cuts according to the given recipe

III. Activities

Four kinds of doneness in meat

1. Rare – when pressed with a finger, the meat is very soft with
jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy
and resistant.
3. Medium – when pressed with a finger, meat feels firm and there
is a definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and
rough.
 Nutrient Content of Meat
Meat consists of water protein and fat, with a few minerals and
some B vitamins.
1. Protein – High-quality protein is the major constituent of meat
after water,
accounting for about 20 percent of its weight. Meat contains 7
grams of protein per ounce.
2. Fat –content can vary widely, according to the grade of meat and
its cut.
3. Carbohydrates – Meat contains very little carbohydrates,
glycogen, found in liver and muscle tissue is present when the
animal is alive, but the glucose that makes up the glycogen is
broken down to lactic acid during and after slaughter.
4. Vitamins – Meat is an excellent source of certain B vitamins –
thiamin (B1), riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin
and some folate. Niacin is obtained from tryptophan, an amino
acid plentiful in meats and milk.
5. Minerals – Meat is an excellent source of iron, zinc, copper,
phosphorous, and a few other trace minerals.

Safe Cooking Temperatures for Various Meat

MEAT C F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 16O
Ground beef 74 165
Pork 71 16O

Market forms of meat

1. Fresh meat – meat that is recently slaughtered, has not been

preserved, frozen
2. Chilled meat – meat that is placed in chiller or slightly cold
3. Cured meat – meat preserved by salting, smoking or aging
4. Processed meat –meat preserved by chemical process
Meat cuts

Primary Cuts of Meat

Beef

Veal
Put: internet source of this picture

Lamb Pork

Put: internet source of this picture

Put: internet source of this picture
Practice Task 1
In the Market
A. Directions: Match Column A with Column B. Identify to which
market form the given meat below belong. Write the letter of your
answer on your answer sheet.

Column A Column B

_______________1. a. Cured Meat

_______________2.
b. Processed meat

_______________3. c. Frozen chilled

meat

d. Fresh meat
________________4.
 Directions: Identify the correct pork primal cuts by labelling each letter.

V. Reflection
What insights have you gained from your activities?

What difficulties did you encounter and how did you overcome them?

IV. References
Kong, Aniceta S. and Domo, Aniceta P. (2016) Cookery Manual, Sunshine Publishing House,
Inc., 1st Edition.
Electronic References:

 https://www.google.com/search?q=pork+cuts+images&oq=pork+cuts+images&aqs=
chrome..69i57j0i22i30l2.12040j0j15&sourceid=chrome&ie=UTF-8
 https://www.google.com/search?q=beef+cuts+images&ei=bd5WYMLfCe2smAWD6a
3wCg&oq=beef+cuts+images&gs_lcp=Cgdnd3Mtd2l6EAMyBwgAEEcQsAMyBwgAE
EcQsAMyBwgAEEcQsAMyBwgAEEcQsAMyBwgAEEcQsAMyBwgAEEcQsAMyBwg
AEEcQsAMyBwgAEEcQsANQvL4DWPzWA2Cz4gNoA3ACeACAAeMQiAGRKpIBC
TYtMi4xLjAuMZgBAKABAaoBB2d3cy13aXrIAQjAAQE&sclient=gwsnwiz&ved=0ahU
KEwiCytSb2MDvAhVtFqYKHYN0C64Q4dUDCA0&uact=5
 https://www.google.com/search?q=lamb+cuts+images&hl=en-
PH&authuser=0&ei=rN5WYI3vE4mm5wL32rHIDg&oq=lamb+cuts+images&gs_lcp=
Cgdnd3Mtd2l6EAMyBggAEAcQHjIICAAQCBAHEB4yCAgAEAgQBxAeMggIABAIEA
cQHjoHCAAQsAMQQzoHCAAQRxCwAzoICAAQBxAFEB46CAgAEAcQChAeUPqjA
1j3yANgp_EDaAFwAngAgAG8BYgBwhaSAQ0wLjIuMy4xLjAuMS4xmAEAoAEBqgE
HZ3dzLXdpesgBCcABAQ&sclient=gwswiz&ved=0ahUKEwiN9eO52MDvAhUJ01kK
HXdtDOkQ4dUDCA0&uact=5
Prepared by:
WENIE T. ARCILLA
Teacher III - Bagamanoc RDHS