Prayer

Father God,
As we start this new day for new learning,
we ask for Your guidance.
Lead us all the way. May You let us see
through Your eyes, listen through Your ears,
and speak with Your Mouth.
Be with us as we explore the world.
Give us the heart to love and be kind to one
another. Please watch over all our teachers,
children, and families.
In Jesus’ name. Amen
Good
Morn
ing
Welcome to our Online class!
Attendance
Let us follow these rules to make learning interesting
and organized.

Online
Class Rules
 Be Prepared
Prepare your things on your desk before the
class starts.

Make sure you have your notebooks, books, and pencils

within your reach. So that you can easily follow and not miss
any information.
 Be On Time

Wake up early.

Set the alarm before you go to sleep. Eat your breakfast

before joining the class.
 Familiarize the terms
Make sure you know the online terms.

Listen attentively to your teacher. Always mute your

microphone and unmute if asked by the teacher.
 Stay Focus

Remove distractions.

Stay focus on the lesson and avoid opening other tabs and
playing while attending the class.
Let’s Answer
the
Assignment!
 Screenshot your
answer and send it
to me.
 EVALUATION:
MATCHING TYPE
 EVALUATION:
MATCHING TYPE
c
e
b
d
a
 EVALUATION:
MATCHING TYPE
 EVALUATION:
MATCHING TYPE

c
e
d
a
b
review yaRN?
Easyhan lang ang pagtype 

START >
ROUND 3

It is the white connective tissue that dissolves or

breaks down by long, slow cooking with liquid.

________
ROUND 3

It is the white connective tissue that dissolves or

breaks down by long, slow cooking with liquid.

Collagen
ROUND 3

Textured meat that has large fibers.

________
ROUND 3

Textured meat that has large fibers.

Course
ROUND 3

It is the main source of flavor in meat.

________
ROUND 3

It is the main source of flavor in meat.

Fat
ROUND 3

It is the 70% of muscle tissue.

________
ROUND 3

It is the 70% of muscle tissue.

Water
ROUND 3

It is the yellow connective tissue

and is not broken down in cooking.

________
ROUND 3

It is the yellow connective tissue

and is not broken down in cooking.

Elastin
AT ANG NAGWAGI
AY...

Thank you for playing! Talino nga yorn! CHAR!

QUARTER 4 Lesson 1 Learning
Outcome 2

Prepare and Cook

Meat:
Cook Meat Cuts
OBJECTIVES:
• Identify and discuss
appropriate cooking methods
for meat cuts;
• Explain the effect of heat on
meat during cooking
• Discuss factors affecting the
choice of cooking methods
in meat.
QUARTER 4 Lesson 1 Learning
Outcome 1

Unlocking
of Terms
Searing
-is a cooking technique that
exposes ingredients (typically
meat) to a high temperature to
create a crisp browning on the
outside.
Marinade
-is a liquid solution in
which you soak foods,
particularly meats, before
cooking.
Doneness
-is a gauge of how
thoroughly cooked a cut of
meat is based on its color,
juiciness, and internal
temperature.
Grosse Piece
vs
Entree
Grosse Piece
-A large joint of meat or poultry,
usually served as the main dish with
a meal.
Entree
- It is the main course, or sometimes
a dish before the main course.
 The main difference between the
main grosses pieces is that the entries
are cut up before being cooked. They
do not require the same methods of
preparation as the grosses pieces
which are prepared in single large
pieces. It is, therefore, not possible to
group the two types of dishes in
the same category.
 Kinds of
Doneness of
Meat
Rare
-when pressed with a finger, the meat is very soft
with jelly like texture. If you order your food rare,
the central portion of the meat will be a bright red
color.
Medium Rare
-when pressed with a finger, meat feels springy
and resistant. It should be warm through the
middle with most of the center pink in color with a
hint of red.
Medium
-when pressed with a finger, meat feels firm and
there is a definite resistance. The center of the meat
will display a light pink color with charred brown
outsides.
Well Done
-when pressed with a finger the meat feels hard
and rough. It is the “most cooked” and it's fairly
tough to chew through and has no pink in the
center.
Nutrient Content
of Meat
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.
Fat
Fat content can vary widely,
according to the grade of meat and its
cut.
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.
Vitamins
Meat is an excellent source of certain B
vitamins – thiamin (B., riboflavin (B2),
pyridoxine (B6), vitamin (B12) niacin,
and some folate. Niacin is obtained from
tryptophan, an amino acid plentiful in
meats and milk.
Minerals
Meat is an excellent source of iron,
zinc, copper, phosphorous, and a few
other trace minerals.
Safe Cooking Temperatures for
Various Meat
 Market
Forms of
Meat
 Fresh Meat
-meat that is recently slaughtered, has not been
preserved, frozen
 Chilled Meat
-meat that is placed in chiller or slightly cold
 Cured Meat
-meat preserved by salting, smoking or aging.
 Processed Meat
-meat preserved by chemical process.
Meat
Cuts
Beef
Veal
Lamb
Pork
Marinades
 3 Basic Components:
• The first, is an acid, such as lemon juice,
vinegar, yogurt, or wine. The acid is important
as it breaks down the meat and tenderizes it.
• The second, is oil. This protects and preserves
the food while marinating and also when it‘s
being cooked.
• The third, is any herb and/or spice. This is what
gives a marinade its unique flavor and zest.
Guidelines for Marinating:
• Meat and poultry are generally marinated for 2
hours up to 2 days.
• Seafood and fish should be marinated for no longer
than one hour.
• Use a non-reactive container - steer clear of
aluminum, copper, or cast iron.
• Wait for your marinade to cool down before
pouring over the meat of your choice.
• Always refrigerate your meat while it's marinating.
• Never reuse marinades!
 Types
Of
Marinades
Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken.
What you get with this marinade is a great Hawaiian Teriyaki flavor. Try
this marinade when you are simply placing cut strips of pork or chicken
over rice. You can make extra marinade to use as a sauce as long as you
keep it separate from the meat.
Porkchop Marinade
This is a great Asian-style marinade that works well on all cuts of pork,
particularly pork chops, reminiscent of a Teriyaki marinade with a hint of
heat from the chili sauce. You can, if you like, heat this with some extra
chili sauce or perhaps a pinch of cayenne.
Jamaican Jerk Marinade
You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade
that gets that jerk flavor deep into the meat. You can use this marinade on
all kinds of meat and poultry.
Pork Rib Marinade
BBQ Guru posted this marinade recipe to the forum. It uses a pork rub for
the seasoning with vinegar and water to turn it into a marinade.
Teriyaki Marinade
Want to get that great Teriyaki flavor into your favorite dish? This
marinade will surely add flavor to whatever you're grilling. This marinade
works particularly well with pork and poultry.
Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any food.
This is a mild marinade so you will want several hours marinating time
with it before you grill.
Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works
well on pork or poultry.
 Effects of
Heat to Meat
1. It tenderizes connective tissue if moisture is present
and cooking is slow.
2. It coagulates protein. Even meats low in connective
tissue can be tough and dry if cooked at excessively
high heats for too long.
3. High heat toughens and shrinks protein and results
in excessive moisture lost.
4. Roasts cooked at low temperature shrink less and
loss less moisture.
5 Moist heat penetrates meat quickly. To avoid over
cooking, meat should be simmered, never boiled.
Methods of
Cooking
Meat
Two Basic Coatings:
• Flour – coat the meat before cooking,
otherwise the flour becomes sticky
and unpleasant.
• 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.
Two Basic Coatings:
• Flour – coat the meat before cooking,
otherwise the flour becomes sticky
and unpleasant.
• 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
 Pork
– meat from domesticated pigs, typically high in fat, commonly
slaughtered one year or less of age to ensure tender cuts.
 Beef
-meat from cattle over one year old
 Lamb
– meats of domesticated sheep. Its texture is a direct result of
what it consumes and the age at which it is slaughtered.
 Carabeef
– meat from carabao.
 Chevon
– meat from deer/goat.
 Veal
– flesh of a young calf, 4-5 months old. Because of its age, it is
considered by some to be the finest meat.
Let Us Remember
Meats are the parts of animals that are
used as food.
Knives are the most important tool in
the kitchen.
Let Us Remember
Fresh meat spoils quickly, so it must be
stored immediately.
Generalization
• What have you
learned from our
lesson?
FOLLOW UP ASSIGNMENT:
 See you next time!
If you need anything, please don't hesitate to contact me.

Consultation Hours:
Anytime of the day! Chariz!