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COOK MEAT CUTS

(Preparing Meat Cuts
According to the Recipe)
Learner’s Module in Technology
and Livelihood Education
COOKERY NC II
Quarter 4 ● Module 2

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Cookery – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 2: Preparing Meat Cuts According to the Recipe
First Edition, 2020

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Published by the Department of Education

Secretary: LEONOR MAGTOLIS BRIONES
Undersecretary: DIOSDADO M. SAN ANTONIO

Development Team of the Module

Writer: Shannie A. Aluyen
Editors:
Reviewer: Jonalyn C. Ambrona PhD-EPS, EPP/TLE/TVL
Primo Aligo- EPS, EPP/TLE/TVL
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Layout Artist:
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Department of Education – Cordillera Administrative Region

Office Address: Wangal, La Trinidad, Benguet

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 What I Know
a. Multiple Choice
Directions: Read the questions carefully and select the letter of the correct answer
and write in your activity notebook.
1. What is the purpose of scoring the surface of meat?
A. Makes the cooking faster.
B. For presentation purposes.
C. Allows seasoning and flavorings to penetrate.
D. To bring out the flavor of the meat when cooked.
2. Every time Mila cooks fried pork in deep fryers, the pork pieces are always
burned. What should she do?
A. Use low heat temperature.
B. Skin the meat before frying.
C. Boil the meat first then cook in deep fryer.
D. Coat the pork pieces with flour, eggs, bread crumbs, and other coatings
as specified in the recipe prior to cooking.
3. After stuffing and rolling the meat, what meat preparation is done to secure
the meat? This also promotes even cooking and prevents loss of excess
juices and stuffing.
A. Barding B. Larding C. Skewering D. Trussing
4. What is the safest method for thawing meat?
A. Immerse the meat in hot water.
B. Thaw the meat in the refrigerator.
C. Thaw the meat using a microwave.
D. Thaw the meat at room temperature.
5. Which of the following preparation method allows the flavors to penetrate the
meat before cooking and helps to tenderize the meat?
A. Larding B. Marinating C. Scoring D. Skinning

b. Modified True or False

Directions: Read the statements carefully and write True if the statement is true,
and if False, change the underline word/s to make the sentence correct. Use your
activity notebook.
_______1. Skewering is tying and securing meat into a neat bundle or shape for
cooking.
_______2. Connective tissue(collagen) swell during the cooking process, making
the meat tough.
_______3. A pinch of baking powder in a marinade assists with the process of
tenderizing tougher meat cuts.
_______4. Coatings are used prior to cooking many dishes such as fried pork
pieces and crumbed veal to protect the meat from the high temperatures of deep
fat fryers.
_______5. Meat is scored to remove pieces of skin, fat, and sinew that could
spoil the meat.

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 What’s In
Welcome to what may sound the least exciting part about cooking, but which
professional chefs insist is one of the most important: meticulous planning, foresight
and careful preparation are what set apart a top-end kitchen from the rest. In the
previous lesson, you have learned the market forms of meat and the different cuts of
meat.

Directions: Identify the secondary cuts of meat. Copy the template in your
activity notebook and fill in with the required information.

A. Pork
B. Veal

C. Lamb

Secondary Cuts
Pork Veal Lamb
1. 1. 1.
2. 2. 2.
3. 3. 3.
4. 4. 4.
5. 5. 5.
6. 6. 6.
7. 7. 7.
8. 8. 8.
9. 9. 9.
10. 10. 10.

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 What’s New
Activity 1: Name Me
Directions: Identify the meat preparations as indicated by the images and write
your answers in your activity notebook.

1. _______________ 2. _______________ 3. _______________

4. _______________ 5. _______________ 6. _______________

7. ________________ 8. _________________ 9. __________________

10. _________________

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 What Is It

In this lesson, you will be able to know, learn, and develop your skills on
preparing meat cuts according to recipe. There are a variety of ways to prepare meat
for cooking. It is important that you use the correct equipment and techniques for
safety reasons and to prepare meats in suitable ways for the recipes chosen.

In the kitchen brigade organization, pro’s use the expression Mise’ En

Place which translates into "assembling everything in one place”. Ingredients and
kitchen tools are ready to hand at each workstation even before the cooking process
gathers momentum.

Correct preparation of meat should be regular step for any cook. Preparation
tasks are fundamental to the efficient operation of the kitchen. If you don’t do them
or fail to do them correctly, it creates chaos. Common causes of failure are poor
preparation and not reading the recipe. The steps in a recipe represent the most
logical, efficient and economical method of production. Make sure you follow them.

There are many meat preparation tasks you may need to perform. Among
these are the following:

1. Thawing
Refrigerator- The safest method for thawing meat is to remove from the
freezer well in advance of when you need it. Place the frozen meat in the refrigerator
at 1 to 30C until it is completely defrosted. This prevents the meat from getting into
the temperature danger zones (5 to 600C). How long meat takes to defrost in the
refrigerator depends on the thickness of the frozen item: the thicker it is, the longer
it takes to defrost. Make sure you plan ahead!

Microwave- If the meat is needed at short notice, you can thaw it in the
microwave as long as the meat is small enough or has been cut into portions.
Thawing meat in the microwave can sometimes partially cook or dry out the meat.
Food defrosted using this method must be cooked immediately.

Danger- Thawing meat under cold running water, in a sink full of warm water,
or on a bench at room temperature are very dangerous methods and can greatly
increase the risk of food poisoning. Avoid these methods at all costs.

2. Weighing and portioning of ingredients

Every recipe lists exactly how much you need of each ingredient. The amount
may be given in weight, volume or quantity depending on the ingredient type.

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3. Washing

Generally the only occasion in which you will have to wash

meat is when it has come into contact with blood during
preparation. After washing, dry the food thoroughly with
absorbent kitchen paper.

4. Skinning
Most meats will have had the skin removed prior to
purchase and only the fat will remain. Some ham and pork joints
may have skin. Skin may be removed with a sharp knife and
fingers. Insert the knife between the flesh and the skin and pull
the skin away with the fingers. Pork skin is usually removed before
cooking. Bacon or gammon joints may be cooked in the skin to
reduce shrinkage and have the skin removed after cooking.

5. Scoring
Scoring the surface of the meat allows seasoning and
flavorings to penetrate. Meat fat is often scored. On pork this is used
to form crackling. To score meat, you need to use the tip of a sharp
knife and make long cuts across the meat or fat. Depending on the
recipe, you may score the meat in a criss-cross pattern.

6. Trimming
Trimming is the process of cutting meat to the required size
and shape according to presentation standards.
Meat is trimmed to remove pieces of skin, fat, and sinew
that could spoil the meat. It is also trimmed to improve the size
and shape of the meat portion and the nutritional value of meat
by keeping the good bits (the lean meat) and getting rid of the
unhealthy bits (the fats). Trimming is done with a cook's knife or
boning knife (a boning knife is useful for bigger joints such as a leg of lamb).
When trimming you should only remove small pieces of meat. The main meat
should be left intact. When you finished cleaning and trimming meat, you will be left
with offcuts. Some will be thrown away, such as excess fat; others can be used.
Small meat trimmings can be minced and used for burgers, meatloaf, pasta sauce.
Large meat trimmings can be diced and sliced and used for sauté, stir-fry or mince.

7. Cutting
Cutting includes cutting meat into portions, dicing and
slicing. Remember that raw meat should be cut on a board reserved
for that purpose. Large pieces of meat can be cut with a meat cleaver
before being portioned, sliced or diced into smaller pieces.

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 • Portioning: portioning meat usually involves cutting the
meat into steaks or other single portion sizes. The meat
should be cut with a sharp cooks’ knife. Steaks should be
cut evenly so that the meat is the same thickness across
the steak or it will cook unevenly. The size and shape of
portions will depend on the dish being cooked.

• Dicing: dicing involves cutting meat into uniform pieces

(often rough cubes). The dice should be uniform to ensure
even cooking. The size of the pieces depends on the dish
being cooked. Dicing can be done with a cook's knife. Meat
can also be diced after cooking for use in hot or cold
dishes.

• Slicing: meat is sliced when raw or cooked, hot

or cold. Slicing can be done with a knife or a slicing
machine. A large carving knife and fork is used when
slicing hot cooked meats. A cook's knife is used to slice
raw meats.
Slicing machines should always be used in
accordance with the instructions and cannot be used by
anyone under the age of 18. Slices should be of similar thickness and even.
The meat must be held firmly and you should concentrate on slicing to avoid
injury.

8. De-boning
Many recipes and cooking methods require the meat to
be cut into smaller or individual portions, either on or off the
bone.
A boning knife with a straight or curved strong blade can
be used to bone meat. The tapered blade of a boning knife is
used to separate the meat from the bone. The knife should be
kept as close to the bone as possible, and the meat scraped off until the bone can be
removed.

9. Mincing
A mincing machine is used to mince meat.
Machines can be electric or manual operation. Meat
should be trimmed and cut into pieces before being put
into the mincer. How much fat is left on the meat will
depend on the recipe. Sausages, for example, have
quite a high proportion of fat.

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10. Seasoning/marinating
Basic seasoning is salt and pepper, but many herbs and
spices are also used to season and marinate meat. The seasoning
will depend on the recipe, but can range from sprinkling a little
seasoning on to the meat before cooking, to rubbing spices into
the meat and marinating the meat in a mixture of oils, wine,
vinegar or other liquids and herbs and spices for a length of time
before cooking (this can be several hours).
Marinating allows the flavors to penetrate the meat before cooking and helps
to tenderize the meat. Meat is placed in a container with herbs, spices and a liquid
and placed in the refrigerator for the required time. Herbs and spices and other
seasonings may need to be chopped, ground or crushed before use.
Herbs and other flavorings can be chopped using a sharp knife and chopping
board. To crush spices, herbs or other flavorings you may use a pestle and mortar,
a pepper grinder or the back of a wooden spoon. A suitable dish will be needed to
marinate meat, which is deep enough for the marinade to cover all the meat.

11. Tenderizing Meat

Marinades are not the only option for tenderizing meat.
Mechanical Tenderizers
Apart from breaking up the meat fiber using a mallet or
meat bat, wholesale and retail butchers pass some ’quick-to-
cook’ meat cuts, between a set of rotating rollers that contain
hundreds of needle sharp spikes on the roller surface. The
spikes perforate the meat, severing the connective tissues in the
process. Connective tissue(collagen) shrink during the cooking process, making the
meat tough. This tenderizing process marks the uncooked meat and is still visible
once the meat is cooked.

Chemical Tenderizers
There are a variety of powdered chemical tenderizers on
the market that dissolve or degrade the collagen and elastin in
meat. The most common are made from
proteolytic enzymes found in a variety of plants
such as pineapple, papaya, figs and kiwifruit.
The enzyme breaks down the peptide bonds
within the meat collagen, making the meat more tender.

Sodium Bicarbonate
Sodium Bicarbonate also known as bicarb soda, baking
soda or bicarbonate of soda is a water soluble mineral salt
originally obtained from natural mineral springs. It is now
produced artificially as a fine white powder with a slight alkaline
taste.
A pinch of sodium bicarbonate in a marinade assists with the process of
tenderizing tougher meat cuts. You can also mix it to a paste with water and paint
it on meat strips 20 to 30 minutes before stir frying to obtain the same tender texture

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often found in Asian restaurants. Thoroughly rinse the meat before cooking to
remove the coating and its alkaline salty taste.

12. Stuffing
Meat can be stuffed with a range of fillings, made up of fruit,
vegetables, herbs, spices or other meats. The stuffing is inserted into
a cavity in the meat; or under the skin; or the meat can be rolled
around the stuffing depending on the recipe. The flavors will then
enhance the meat during cooking.

13. Coating
Coating can mean covering with flour, egg and
breadcrumbs, with a sauce or glaze. What coating is used will
depend on the recipe. Coating should cover the whole meat evenly.
The flour is often placed in a dish large enough for the meat to be
placed in for coating. The flour coating helps to create a crisp
texture and seals the meat.
Coatings are used prior to cooking many dishes such as fried pork pieces and
crumbed veal to protect the meat from the high temperatures of deep fat fryers.

14. Rolling, Trussing and Tying/securing

Rolling and trussing are two separate preparation processes that are
sometimes used when roasting, poeling/pot roasting, or braising boned-out meat,
especially if it has been stuffed.

Rolling-the term used when meat is rolled into neat,

evenly shaped rolls after it has been boned-out. Stuffing is
sometimes placed in the meat before it is rolled. You truss the
meat after rolling.
Trussing – the term used for tying and securing meat
into a neat bundle or shape for cooking. Helps with even
cooking and prevents loss of excess juices and stuffing. It gives
the cooked item a more attractive appearance, especially when
presented whole carved in the dining room.
Some joints of meat, especially those that have been
boned, may need tying to prevent them losing their shape and to keep stuffing in
place during cooking. Tie around the meat securely with string at intervals along the
meat.

15. Larding and Barding

Too much fat in meat can make it greasy and unpleasant to eat and too little
can render the meat dry and unappetizing. I’s often necessary to add fat to the meat
in a controlled way. This keeps the meat succulent and moist throughout the
cooking process.

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Larding
-the process of inserting strips of pork back fat into the
muscle of uncooked meat using a large needle. This is done to
keep the meat moist during the cooking process. It is the best
method to use for larger cuts of meat that have been removed
from the carcass.
Strips of fat are inserted at regular intervals throughout
the entire muscle of the meat. Throughout the cooking process, the strips of fat in
the middle of the muscle melt down and release moisture throughout the meat,
preventing from drying out.

Barding-the process of laying thin slices of pork back fat over

lean meat to keep the meat basted and moist during cooking.
Tie thin slices of fat over the meat with butcher’s string
before cooking. The layer of fat provides a barrier to protect the
meat from radiant heat and reduces moisture evaporation from
the meat during cooking. As the fat partially melts, it
automatically bastes the meat.
The fat is usually removed towards the end of the cooking process so the meat
can gain a golden-brown surface color.

16. Skewering
Diced and strips of meat are sometimes skewered for grilling.
 Soak bamboo skewers in cold water for one hour so they don’t burn when
cooking.
 Cut meat into even strips or dice.
 Thread cut meat onto the end of a skewer.
 Marinade or season as per recipe or establishment requirements.
 Cover and refrigerate until required for cooking.

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 What’s More

Activity 2: Differentiate
Directions: In 1-2 sentences, differentiate the given preparations. Use your activity
notebook.

Larding and Barding Dicing and Portioning

Skinning and Trimming

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 What I Have Learned

Activity 3. Fill in the blank

Directions: Read the statements carefully and fill in the blank with the correct
word/s to complete the statement. Write your answers in your activity notebook.

It is important that you use the correct (1)________________ and (2)

______________________ for safety reasons and to prepare meats in suitable ways for
the recipes chosen.

Correct preparation of meat should be regular step for any cook. Preparation tasks
are fundamental to the efficient operation of the kitchen. If you don’t do them or fail
to do them correctly, it creates chaos. Common causes of failure are poor
(3)_____________________and not reading the recipe

A pinch of (4) _____________________________________ in a marinade assists with the

process of tenderizing tougher meat cuts.

(5)__________________________ are used prior to cooking many dishes such as fried

pork pieces and crumbed veal to protect the meat from the high temperatures of deep
fat fryers.

What I Can Do
Activity 4: My Preparations

Directions: Christmas is nearing so you bought a whole fresh pork leg(ham) from
your local butcher because you planned of serving ham for Christmas dinner. What
are the meat preparations needed to make the ham? Give the purpose of each
preparation. Copy the template in your activity notebook.

Preparations needed in making a Purpose

Pork HAM

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 Post-Assessment
A. Identification
Directions: Read and understand the statements. Identify the missing word/s to
complete the statements. Write your answer in your activity notebook.

1. Thawing meat under cold running water, in a sink full of warm water, or on
a bench at room temperature are very dangerous methods and can greatly
increase the risk of _____________________.
2. _____________Is the process of inserting strips of pork back fat into the muscle
of uncooked meat using a large needle.

3. ____________________ involves cutting meat into uniform pieces (often rough

cubes).
4. ____________________is the process of cutting meat to the required size and
shape according to presentation standards.
5. ____________________ the surface of the meat allows seasoning and flavorings
to penetrate.

B. Modified True or False

Directions: Read the statements carefully and write True if the statement is
true, and if False, change the underline word/s to make the sentence
correct. Use your activity notebook.

6. Trimming meat usually involves cutting the meat into steaks or other single
portion sizes. _________________

7. Trussing helps with even cooking and prevents loss of excess juices and
stuffing. It gives the cooked item a more attractive appearance, especially
when presented whole carved in the dining room. _______________________
8. Soak bamboo skewers in hot water for one hour so they don’t burn when
cooking. _____________________

9. Larding is the process of laying thin slices of pork back fat over lean meat to
keep the meat basted and moist during cooking. __________________

10. Marinating allows the flavors to penetrate the meat before cooking and helps
to tenderize the meat. ______________________

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 Additional Activity
Activity 5: Essay
Directions: Answer the question concisely. Write your answers in your activity
notebook.

1. Are all the meat preparations discussed in this module needed when
preparing a certain meat dish? Why? Justify your answer.

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What’s In
Pre Assessment Pork Veal Lamb
1. Hock 1. Shank 1. Neck
2. Ham 2. Shoulder 2. Shoulder
A. Multiple Choice 3. Tenderloin 3. Breast 3. Breast
1. B 4. Side bacon 4. Tenderloin 4. Shank
2. A 5. Spare ribs 5. Short loin 5. Rib
3. C 6. Belly/ 6. Rack 6. Loin
4. B liempo 7. Shoulder 7. Flank
7. Boston /blade 8. Sirloin
5. D
shoulder 8. Neck 9. Leg
8. Picnic 9. Shin 10. Shank
B. Modified True or False shoulder
1. Trussing 9. Neck
2. shrinks 10. foot
3. sodium bicarbonate
4. True What’s New
5. Trimmed a. Identification
1. Trussing
Post Assessment 2. Rolling
A. Fill in the blank 3. Scoring
1. Food poisoning 4. Slicing
2. Barding 5. Trimming
3. Dicing 6. Larding
4. Trimming 7. Barding
5. Scoring 8. Skinning
9. Tenderizing
B. Modified True or False 10. Seasoning
6. Portioning
7. True
8. Cold What’s More
9. Barding
10. True Answers may vary
What I Have Learned
1. equipment 2. techniques
3. preparation 4. Sodium bicarbonate
5. Coatings
What I Can Do
Answers may vary
Additional Activity
Answers may vary
Answer Key
 References

Basic Preparation Methods of Meat, accessed September 1, 2020

https://www.coursehero.com/file/37342016/TLEdocx/

Goldwyn, Meathead, “Pork Cuts Explained”, Accessed September 1, 2020

https://amazingribs.com/tested-recipes/pork-recipes/pork-cuts-explained

“How to Prepare Meat”, Accessed, Accessed August 5, 2020,

http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-
meat/preparing-meat/

Huston,Christine, “R o a s t e d P o r k B e l l y ” , S e p t e m b e r 9 , 2 0 1 3
https://burntmacaroni.com/2013/09/09/roasted-pork-belly/

Learning Module Cookery G10-Department of Education

McAulay, Sophie, “Slicing Meat” , Accessed September 1, 2020,
https://www.colourbox.com/image/slicing-meat-image-5302220

Meat & Fish Preparation, Accessed August 27, 2020

https://www.cookingwithfamily.com/meat-fish-preparation

“Meat Types and Cuts”, Accessed August 5, 2020

https://www.toothillschool.co.uk/data/uploads/design/files/Meat_types_and_cuts
.pdf

Prepare & Cook Meat and Offal, Accessed August 25, 2020
http://www.testsite.cmcnet.co.uk/awctraining/sites/default/files/Prepare%20&%
20Cook%20Meat%20and%20Offal.

Preparing Meat And Poultry, Accessed August 25, 2020

https://www.alimentarium.org/en/knowledge/preparing-meat-and-poultry

Olinchuk, Ruslan, “Washing and Cleaning Meat”,Alamy Stock Photo, January 17,
2014, https://www.alamy.com/stock-photo-washing-and-cleaning-meat-
136614632.html
The Daily Crisp, Trim Meat Fat, accessed September 1, 2020,
https://thedailycrisp.com/how-to-eat-in-eid-healthy-vs-unhealthy-meat-cuts/trim-
meat-fat/

Yovino, Kristen, “7 Recipes Transforming Your Meat Into Superbly Stuffed Dinner
Dishes”, January 3, 2015, https://www.cheatsheet.com/life/7-recipes-
transforming-your-meat-into-superbly-stuffed-dinner-dishes.html/

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Ground Floor, Bonifacio Bldg., DepEd Complex
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Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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