Republic of the Philippines

Region XII
Department of Education
Division of Sultan Kudarat
ESPERANZA NATIONAL HIGH SCHOOL
Esperanza, Sultan Kudarat

Name:________________________________Grade/Section: _______________ Score: ________

Subject: T.L.E. 10 – Cookery Teacher: _____________________
Quarter: Four Week: 1
Learning Activity Sheet 1: Perform Mise’en Place
A. What’s New?
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.

B. What’s is it?

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 accurate cutting of steaks.
7. Cleaver – used for cutting through bones.
 Composition of Meat

1. Water – 70% of muscle tissue.

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.

C. Activity 1 Match me Up!

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

1. Used for cutting through bones. a. butcher knife

2. Used for carving and slicing b. chef knife
cooked meats c. fat
3. For general purposes d. water
4. Carving roast chicken and duck e. cleaver
5. Used for cutting, trimming raw f. utility knife
meats g. scimitar
6. main source of flavor in meat h. protein
7. plays necessary part in the i. carbohydrates
complex reaction j. slicer
8. coagulates when it is heated and it k. tenderness
becomes firmer and loses moisture.
9. used for accurate cutting of steaks.
10. 70% of muscle tissue

D.
References: K + 12 Technology and Livelihood Education Cookery 10 Learner’s
Material
Writer: Anafe P. Sardido,
Editor: Gina R. Abonado, MT-I
Evaluators: Estrella T. Nogra, Josephine R. Villahermosa
School: Esperanza National High School