Technology and

Livelihood
Education 10
COOKERY 10
Quarter 4

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Learning
Outcome 2
Cook Meat
Cuts

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 OBJECTIVES
Identify the market forms and cuts of meat
 Prepare meat cuts according to the given recipe
 Prepare and use suitable marinades for variety of
meat cuts
Identify appropriate cooking methods for meat cuts
Apply the different techniques in meat preparation
 Cook meat-cut dishes according to the given recipe
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 CONTENT
 Market forms of meat
 Variety of meat dishes
 Methods of cooking meat
 Dry-heat cooking
 Moist-heat cooking
Cooking specialty cuts
Cooking frozen meat
Types of marinades
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 Market Forms of Meat
1. FRESH MEAT
-Has not undergone
chilling, freezing, or
any processing
treatment.

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Market Forms of Meat
2. CHILLED MEAT
- Has been cooled to a
temperature range of 1 to 3
degrees within 24 hours
after slaughter.

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 Market Forms of Meat
3. CURED MEAT
- Is preserved meat acted
upon by curing agents such
as salt, sodium nitrate,
sugar, and sometimes spices
and vinegar with or
without refrigeration.
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Market Forms of Meat
4. CANNED MEAT
- Is cooked and
requires only to be
reheated.

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 Market Forms of Meat
5. DRIED MEAT
- Is also known as dehydrated
meat.

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Six Stages of Doneness

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 Six Stages of Doneness
1. Very Rare- Only a
thin portion around the
edge of the meat is fully
cooked. Red, almost
bloody juices ooze out.

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 Six Stages of Doneness
2. Rare- The raw, red portion
of the meat is small and
around is pink; there is good
brown outer surface . The
meat has a full, plump
appearance and gives in to
pressure; juices are red but
not bloody.
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 Six Stages of Doneness
3. Medium Rare- The
interior portion is rich
pink and exudes juice
of the same color. The
meat is still plump and
firm; the amount of
gray outer surface has
increased.
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 Six Stages of Doneness
4. Medium- the interior color
of the meat is a modified rose.
Pink juices are apparent but
less. The exterior portion is
well-browned. The surface
does not appear plump or full.
When pressed, there is
definite resistance.
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 Six Stages of Doneness
5. Medium Well- The pink color has completely
disappeared. Juiceness is still evident, but the juices are
clear or gray, not pink. There is no plumpness; the meat
is firm to touch.
6. Well- The meat is completely gray inside hard, flinty
and shrunken. Little or no juice appears on its surface
which is brown and dry.
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 Methods of Cooking Meat
A. Dry heat cooking
-refers to any cooking
technique where the heat is
transferred to the food item
without using any moisture.
Dry-heat cooking typically
involves high heat, with
temperatures of 300°F or
hotter.
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 Methods of Cooking Meat

1. Baking or roasting
2. Pan-searing
3. Grilling and broiling
4. Sautéing and Pan frying
5. Deep-frying

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 Methods of Cooking Meat
B. Moist heat cooking include any
technique that involves cooking
with moisture — whether it's
steam, water, stock, wine or some
other liquid. Cooking temperatures
are much lower, anywhere from
140°F to a maximum of 212°F,
because water doesn't get any
hotter than that.
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 Methods of Cooking Meat

1. Simmering
2. Boiling
3. Steaming
4. Braising
5. Stewing

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General guidelines for marinating:
1. Meat and poultry are generally marinated for 2 hours
up to 2 days.
2. Seafood and fish should be marinated for no longer
than one hour.
3. Use a non-reactive container - steer clear of
aluminum, copper, or cast iron.
4. Wait for your marinade to cool down before pouring
over the meat of your choice.
5. Always refrigerate your meat while it's marinating.
6. Never reuse marinades! 22
 Types of Marinade
1. Pineapple marinade
- sweet, fruity marinade works great on any
cut of pork or chicken. What you get with this
marinade is a great Hawaiian Teriyaki flavor.
2. Pork Chop Marinade
- 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.
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 Types of Marinade
3. Jamaican Jerk Marinade
-Jerk seasonings and Jerk rubs gets that
jerk flavor deep into the meat. You can
use this marinade on all kinds of meat
and poultry.
4. Teriyaki Marinade
- Teriyaki flavor marinade will surely add
flavor to whatever you're grilling. This
marinade works particularly well with
pork and poultry. 24
 Types of Marinade
5. 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.
6. Mustard-Vinegar Marinade
-This is a simple mustard marinade that
tenderizes and adds flavor. It works well on
pork or poultry.
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