Technology and Livelihood Education

Cookery 10
QUARTER 4
Name of Learner: ________________________ Grade/Section: _____________
Teacher: ________________________________ Date Submitted: ____________
LEARNING ACTIVITY SHEETS
Prepare and Cook Meat

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 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.
Pork- is another choice, as far as meat types are concerned. Pork is
derived from pig and is classified as 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

II. Most Essential Learning Competencies:

LO 1. Perform Mise ‘en Place
1.1 Identify the tools and equipment used in preparing meat dishes.
1.2 Prepare the tools, equipment, ingredients and other supplies
based on the given recipe

III. Activities

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, and trimming raw meats in the
butcher shop.

6.
Scimitar or steak knife - used for 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:

 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.
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 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
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 carabao.

5. Chevon – meat from deer/goat.

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

PRACTICE Task 1
Find 5 tools and equipment in this LOOP A WORD game used in preparing and
cooking a given recipe.

B L E N D E R B G
A E E D X V E C D
S D N R A E F F W
T Y B D R E D R R
E V G X E M S I A
R E A T R R A T T
N Q B E E M I T S
A M N G S E R I A
P F G N B U T R R
H L K I S V S C T
O I A O X C D L K
O P C T A L R E R
D P N V I E S A E

E E T R F A E V C

N R W E B V D E I
R R O S O E B R L
L T F O V E N F S
PRACTICE TASK 2

Market List
Directions: You are tasked to purchase different ingredients, tools and equipment
that will be used for preparing and cooking Garlic Butter Pork chop. Make a market
list of those ingredients, tools and equipment that you need to purchase for your
cooking purposes.

Market List

IV. Scoring Rubric

Your output will be rated using the following rubric:

CRITERIA SCORE
Accuracy 35%
Workmanship 30%
Completeness 35%
TOTAL 100%

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

What difficulties did you encounter and how did you overcome them?
 VI. References
Kong, Aniceta S. and Domo, Aniceta P. (2016) Cookery Manual, Sunshine Publishing
House, Inc., 1st Edition.

Electronic References:

o https://www.google.com/search?q=images+of+kinds+of+meat&tbm=isch&chips=q:images+of+kinds+of+
meat,online_chips:pork+meat&usg=AI4_-
kTReEobDvApr9xmBRWgSIKGD28u3A&sa=X&ved=2ahUKEwjugs-
y5ZDvAhWFHXAKHfnDD1EQgIoDKAR6BAgFEBM&biw=1034&bih=620
o https://www.google.com/search?q=beef+cuts&tbm=isch&hl=en&sa=X&ved=2ahUKEwimyPO55ZDvAhU
yx4sBHcvdB7oQrNwCKAB6BAgBEF8&biw=1017&bih=603
o https://www.google.com/search?q=images+of+lamb+meat&tbm=isch&ved=2ahUKEwjO3tD_5pDvAhUX
DZQKHXqdBpgQ2-
cCegQIABAA&oq=images+of+lamb+meat&gs_lcp=CgNpbWcQAzICCAA6BAgAEB46BggAEAUQHjoG
CAAQCBAeUJohWKsrYNGDAWgAcAB4AIAB-
QGIAeQGkgEFMC40LjGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=ecM9YI6-
HJea0AT6uprACQ&bih=620&biw=1034
o https://www.google.com/search?q=images+of+goat+meat&oq=images+of+goat+meat&aqs=chrome..69i
57j0j0i22i30l2.10085j0j15&sourceid=chrome&ie=UTF-8

Prepared by:

WENIE T. ARCILLA
Teacher III
Bagamanoc RDHS