KASARINLAN HIGH SCHOOL

TECHNOLOGY AND LIVELIHOOD EDUCATION

ASYNCHRONOUS ACTIVITY IN COOKERY 2 Grade 10
THIRD QUARTER
NAME: _________________________________________________________GRADE/SECTION: ____________________

TEACHER: ______________________________________________________DATE: __APRIL 15,2024_(MONDAY)_______

TOPIC 1 PREPARE AND COOK MEAT
I. READ AND STUDY.
DIRECTION: Read and understand the various learning tasks and diligently perform them well.

MEAT- -a term for the flesh of Cattle (beef and veal), Pigs(pork), Sheep(lamb) -also known as MUTTON.

Cattle (beef and veal) is divided into large sections called PRIMAL CUTS or PRIMAL- are then broken down into individual
steak and other retail cuts.

Pigs (pork)-is divided into large sections called PRIMAL CUTS – these are broken down into individual retail cuts. Pork is less
fatty than beef.

The following are classified as red meat

a. Beef
b. mutton and
c. pork.
Other different kinds of meat:
a. carabeef (meat from the carabao)
b. chevon (meat from the deer or goat)

The Composition of Meat

a. Water-(70 % of muscle tissue)

b. Protein-(20 % of muscle tissue)
c. Fat-(5 % of the muscle tissue)- Fat contributes to:-Juiciness-Tenderness-Flavor
d. Carbohydrates-(without it, desirable flavor-appearance of browned meats would not be achieved )
e. Vitamins- (meat is an excellent source of B Vitamins)
f. Minerals-iron, zinc, copper, phosphorous)

THE MEAT STRUCTURE

1. Muscle Fibers-
-Long, thin muscle fibers bound together in bundles;
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
- Are network of proteins that bind the muscle
fibers together. This is tough.
Two kinds:
 Collagen- white connective tissue that dissolves or breaks down by long, slow cooking with
liquid. Acid helps dissolve collagen.
 Elastin- yellow connective tissue and is not broken down in cooking but by removing the elastin,
by pounding and by slicing and grinding.
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 smoked

3. Cured Meat Meat preserved by salting,

smoking or aging

4. Processed Meat preserved by chemical

Meat process
TASK 1. MY MEATY GRAPHIC ORGANIZER.
DIRECTION: What, in your opinion, comprises meat? Use the graphic organizer below to further explain your
response. You can explain its meaning, description, purpose, usage, or function.

_________________________________________________________________________________________________
_________
MEAT

______

TASK 2. MEAT ME AT THE MARKET

DIRECTION: In the following sentences, identify the market forms of meat.

_________1. Anna typically chooses meat that are kept in the freezer for several months.
_________2. To market its meat for a day, Mang Isko, the vendor closest to home, covered it with crushed ice.
_________3. I enjoy eating meat that has a salty and smoky flavor.
_________4. It's delicious to eat hamburger with bacon.
_________5. My uncle and father butchered a cow for my sister's wedding.

TASK 3. MEAT MY DISH

DIRECTION: Research three examples of meat dishes that can be made for any occasion, taking into account
the composition and structure of the dish. Add the preparation steps and ingredients.

DISH 1 DISH 2 DISH 3

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