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TLE - HE - COOKERY Quarter 4 – Module 2:

Week 3

Cook Meat Cuts Meat Cooking Method

TLE – Grade 10 Alternative Delivery Mode Quarter 4 – Module 2: Meat Cooking Method First Edition, 2021 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio

Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117 E-mail Address: negros.oriental@deped.gov.ph

Development Team of the Module

Writer: Elizabeth C. Saavedra

Editor: Rhea Q. Diaz

Reviewer: Rhea Q. Diaz

Typesetters: Rhea Q. Diaz, Ivah Mae C. Estoconing

Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera

Joelyza M. Arcilla EdD Maricel S. Rasid

Marcelo K. Palispis EdD Elmar L. Cabrera

Nilita L. Ragay EdD

Antonio B. Baguio, Jr. EdD

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TLE Quarter 4 – Module 2

Meat Cooking Method

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This course is designed for Grade 10 Junior high school students to

develop knowledge, skills, and attitude to master and perform the tasks on

COOKERY. It covers Learning Outcome “Cook Meat Cuts” with the core

competencies- “Identify appropriate cooking methods for meat cuts, apply the

different techniques in meat preparation, cook meat-cut dishes according to

the given recipe.

After going through this module, you are expected to:

Identify the appropriate cooking methods for meat cuts;

Apply the different techniques in meat preparation; and

Cook meat-cut dishes according to the given recipe.

What I Need to Know

2

What I Know

Direction: Identify the following statement and write your answer on your test

notebook.

1. Roasting, broiling or sautéing are examples of what cooking method?

2. Braising, steaming or poaching are examples of what cooking method?

3. It refers to any cooking technique where the heat is transferred to the food

item without using any moisture.

4. It is a dry heat method that use hot and dry air to cook food. It makes the

surface of the food brown which in turns develops complex flavors and

aromas.

5. It is a form dry-heat cooking that uses a very hot pan and a small amount of

fat to cook the food very quickly.

6. It involves submerging food in hot liquid fat.

7. It is a form of moist-heat cooking in which the item to be cooked is partially

covered with liquid and then simmered slowly at low temperature.

8-10. What are the factors affecting the choice of cooking methods in meat?

Note: If you get 100% correct in this pre- assessment, skip the lesson but if not and

only get 50% to 99% correct, then proceed with the lesson.

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Lesson

2 Meat Cooking Method

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is

a major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank

need to be cooked slowly, at low heat, for a long time, and with plenty of moisture.

Prepared properly, these cuts can be incredibly tender and delicious. On the other

hand, dry- heat methods typically involve very high temperatures and short cooking

times. A piece of brisket cooked in this way-on a grill, let’s say would be tough, chewy

and largely inedible. Interesting enough, a beef tenderloin steak cooked using a slow,

moist-heat method such as braising would also turn out tough, chewy and inedible.

What’s In

Direction. The following are the basic preparation methods of meat before cooking.

Give a sentence to best describe the given basic preparation methods of meat. Write

your answer on your notebook.

1. Skinning

2. Dicing

3. Trimming

Notes to the Teacher

This contains helpful tips or strategies that will

help you in guiding the learners. The following

are information that would lead to the activities

and assessment. Some activities may need your

own discretion upon checking, or you may use

rubric if provided. Please review the activities

and answer keys and amend if necessary.

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4. Slicing

5. Seasoning

6. Coating

In cooking meat, it is very necessary to be knowledgeable on the basic

preparation methods of meat washing.

Generally, the only occasion in which you will have to wash meat is when it

comes into contact with blood during preparation. After washing, dry the food

thoroughly with absorbent kitchen paper.

Different things to do before cooking meat:

Skinning

Most of the meat you dealt with has been already skinned by the

supplier.

Dicing

Meat are diced when it is cut into cubes for various types of casseroles,

stems, curries, and dishes such as steak, kidney pie and pudding.

Trimming

Reasons for trimming:

a. Improve the appearance of the cut or joint

b. Leave as much of the meat intact as possible.

c. Leave an even thickness of fat (where fat is to be left). How much

fat you trim off will depend on the type of meat, preference, and

the cooking process to be used.

d. Remove as much gristle and sinews as possible.

Slicing

It is the cutting of meat by determining the direction of the grain (the

muscle fibers), and cut across the grain. This particularly important with

tougher cuts such as steak, in which the grain is also quite obvious. You slice

meat with- instead of against- the grain.

Seasoning

It is the addition of salt and white or black pepper to improve the flavor

of food.

a. Use white pepper or cayenne pepper on food which you want to keep

attractive with white color.

b. Add salt to roast and grill after the has browned. Adding salt before

cooking will extract the juices of the meat to the surface, and slows

down the browning reactions (which need high temperature and dry

heat)

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Coating

The two basic coatings are:

a. Flour- coat the meat before cooking, otherwise the flour becomes

sticky and unpleasant.

b. 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.

What’s New

Direction: Answer the following questions and write your answer on your notebook.

1. Have you experienced placing a spoon in a boiled meat? What do you think is

a reason of putting metal spoon on it?

2. In frying meat, why is it necessary to adjust the heat into low temperature?

What happen to your fried meat if we put it in a high temperature?

What is It

In meat preparation and cooking, it is much more important to know the effects

of heat on meat to produce a perfect and delicious food product.

Effects of Heat on 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

1. Dry heat cooking, such as roasting, broiling, or sauteing.

2. Moist heat cooking, like braising, steaming, or poaching.

Choosing the Right Cooking Technique

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Using the appropriate cooking method for the type of food being prepared is a

major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank

need to be cooked slowly, at low heat, for a long time, and with plenty of moisture.

Prepared properly, these cuts can be incredibly tender and delicious. On the other

hand, dry-heat methods typically involve very high temperatures and short cooking

times. A piece of brisket cooked in this way- on a grill, let’s say would be tough,

chewy and largely inedible. Interestingly enough, a beef tenderloin steak cooked

using a slow, moist-heat method such as braising would also turn out tough, chewy

and inedible.

Dry Heat Cooking

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.

Baking or roasting in an oven is a dry heat method because it uses hot air to

conduct the heat. Pan-searing a steak is considered dry-heat cooking because the

heat transfer takes place through the hot metal of the pan.

Note: The browning of food (including the process by which meat is browned, called

the Maillard reaction) can only be achieved through dry-heat cooking.

Examples of Dry-heat Methods include:

Roasting and Baking

Roasting and baking are forms of dry-heat cooking that use hot, dry air to cook

food. Like other dry-heat cooking methods, roasting and baking brown the surface

of the food, which in turn develops complex flavors and aromas. Both words describe

a method of cooking an item by enveloping it in hot, dry air, generally inside an oven

and at temperatures of at least 300°F and often much hotter. A convection oven,

which circulates hot air throughout the oven, can enhance the browning reaction.

Grilling and Broiling

Grilling and broiling are dry-heat cooking methods that rely on heat being

conducted through the air from an open flame. This type of cooking produces

browning reactions on the surface of the food, thus encouraging the development of

complex flavors and aromas. Grilling cooks hot and fast, because air is poor

conductor of heat. Broiling and grilling require the food to be quite close to the heat

source, which in this case, is likely to be an open flame

Source: https://www.thespruceeats.com/grilling-and-broiling-an-overview-995495

Sauteing and Pan-Frying

Sautéing is a form of dry-heat cooking that uses a very hot pan and a small

amount of fat to cook the food very quickly. Like other dry-heat cooking methods,

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sautéing browns the food’s surface as it cooks and develops complex flavors and

aromas.

Sautéing requires a very hot pan. When sautéing, it’s important to heat the pan

for a minute, then add a small amount of fat and let it gets hot as well, before adding

the food to the pan. This hot fat helps brown the surface of the food. Another key is

to avoid overloading or overcrowding the pan.

Deep- Frying

Since deep-frying involves submerging food in hot, liquid fat, it might take some

time to get used to the idea that it’s actually a form of dry-heat cooking. But if you’ve

ever seen the violent reaction of hot oil to even a tiny drop of water, you know that

oil and water are a couple of opposites that has nothing to do with each other.

Moist heat Cooking

Moist heat cooking methods include any technique that involves cooking with

moisture- whether it’s steam, water, stock, wine or some other liquid. Cooking

temperature are much lower, anywhere from 140°F to a maximum of 212°F, because

water doesn’t get any hotter than that.

Examples of Moist-heat cooking methods include:

Simmering

With simmering, the cooking liquid is a bit hotter than poaching from 180°F to

205°F. Here we will see bubbles forming and gently rising to the surface of the water,

but the water still isn’t at a full rolling boil. Because it surrounds the food in water

that maintains a more or less constant temperature, simmering cooks food very

evenly. It’s an excellent choice for culinary preparations including stocks or soups,

starchy items such as potatoes or pastas, and many others.

Boiling

The hottest of these three stages is boiling. Where the water reaches its highest

possible temperature of 212°F. It’s actually the least likely of the three to be used for

cooking. That’s because the violent agitation caused by the rolling boil can be too

rough on food and will often damage it.

Steaming

Steaming is a moist-heat cooking technique that employs hot steam to conduct

the heat to the food item.

Steaming can be done on a stovetop, with a pot containing a small amount of

liquid that is brought to a simmer. The item to be cooked is then placed in a basket

suspended above the liquid and the pot covered.

Braising and Stewing

Braising is a form of moist-heat cooking in which the item to be cooked is

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partially covered with liquid and then simmered slowly at a low temperature.

Though it can be done on the stovetop, braising is best done in the oven,

because the heat fully surrounds the pot and causes the food to cook more evenly

than if it were only heated from below.

Begin by Searing

Because moist heat does not permit the various browning reactions that

dry heat produces, giving cooked meats the brown, outer crust that also helps to

develop complex flavors and aromas, it’s customary to sear meat in a pan with a

small amount of hot fat before braising it. This step helps to develop flavors as well

as making the meat more appealing visually.

How Braising Works

Braising is a good choice of cooking method for cuts of meat that are

tougher or from older animals. The connective tissues that are more prevalent in cuts

like this, and which can make meats tough and chewy when improperly cooked, are

slowly dissolved through long, slow application of moist heat. So you end up with a

tender piece of meat.

Factors Affecting Choice of Cooking Methods in Meat

1. Cuts of meat

Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling.

Less tender cuts from leg or round are used for braising.

Tougher cuts from chuck or shoulder are usually braced.

Least tender cuts from shanks, breast, brisket, and flank are cooked by moist

heat.

Ground meat and cubed usually made from trimmings can be cooked by dry

heat or moist heat.

2. Fat Content

Meats high in fat are cooked without added fat, such as roasting or broiling.

Meats low in fat are often cooked with added fat to prevent dryness, like

sautéing, pan frying or braising.

3. Desired quality

Tenderness is not the only goal of cooking. Flavor and appearance is also one

of the objectives to get the desired quality.

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What’s More

Let’s Do It!

Prepare and Cook Meat

Given the different ingredients in broiling/grilling meats, perform the

suggested activities below. Your product and performance will be evaluated using the

given rubric.

Let any member of the family to check your performance. Or you may take a

video if gadget is available. The said family member must check/monitor your

performance and accomplish the Scoring Rubrics provided after the activity.

BROILING/GRILLING MEATS

Tools and Equipment Needed:

Broiler or griller

Brush for meat

Fork

Knife

Tong

Ladle

Ingredients Needed:

Meat

Oil

Salt and pepper to taste

Procedure

1. Collect and prepare all equipment and supplies. Trim excess fat from

meats to avoid flare-ups.

2. Preheat the broiler or grill.

3. Brush the meat with oil, or dip it in oil and let excess drip off. Place the

meat on the broiler or grill. The oil helps prevent sticking and keeps the

product moist.

4. When one side is brown and the meat is cooked halfway, turn it over with

a fork (piercing only the fat, not the meat, or juices will be lost) or tongs.

5. Cook the second side until the meat is cooked to the desired doneness. If

the meat is to be brushed with a glaze or sauce, it is usually best to wait

until the product is partially cooked on each side before applying the first

coat. After the meat has been cooked on both sides ½ to ¾ done, brush

the top with a light coat of the sauce. Turnover and repeat as necessary.

Observe safety while working on the task.

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6. Remove from broiler or grill and serve immediately.

Evaluate your finished product and performance using the score sheet.

Very Good

4

Good

3

Fair

2

Poor

1

A. Products

1. General Appearance

a. The dish is attractive to look at and appetizing

b. The dish has good color

combination

c. The ingredients are cooked just

right

d. The dish has the correct consistency.

2. Palatability

a. The dish taste delicious

b. The dish taste just right

3. Nutritive Value

a. The dish is highly nutritious

B. Procedure

1. Use of Resources:

a. Learner keeps working table orderly while preparing the

ingredients.

b. Learner uses only the proper and needed utensils and dishes.

c. Learner uses time-saving technique and devices

2. Cleanliness and Sanitation

a. Learner is well-groomed and

properly dressed for cooking, uses a clean apron, hairnet, hand

towels and pot holders.

b. Learner observes propre sanitary

handling of food

3. Conservation of Nutrients

a. Learner follows proper preparation and cooking

procedures

b. Learner followed the recipe correctly.

Score: (maximum 46 points)

Comments:

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What I Have Learned

Direction: Write an essay about your learning on this lesson/module using the

following guide phrases.

I have learned that __________________________________________________________________________________

____________________________________________________________________________________________________________________________________________________________________

I have realized that __________________________________________________________________________________

__________________________________________________________________________________ __________________________________________________________________________________

I will apply

____________________________________________________________________________________________________________________________________________________________________

__________________________________________________________________________________

What I Can Do

Show that you learned something by doing this activity

Your family will be celebrating a birthday party of your grandmother of her

75th birthday. There is a problem on who will be in-charge of the food preparation.

Since you have acquired the knowledge and skills on meat preparation, you

confidently accepted the task.

The situation is; your family had butchered a 45 kilos of swine, and

acquiring the different cuts of meat pork. List down at least 6 dishes to be

prepared and identify the cuts of pork to be cooked on its specific meat cuts. If

possible, write a little description on what method of cooking/preparation of the

dishes is used.

Cuts of Meat Dishes to be Prepared Method of Cooking 1. ______________ ______________________ ____________________

2. ______________ ______________________ ____________________

3. ______________ _____________________ ____________________

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4. ______________ _____________________ ___________________

5. _____________ ______________________ ___________________

6. _____________ ______________________ ___________________

Assessment

A. Direction: Identify the following statement and write your answer on your test notebook.

1. Roasting, broiling or sauteing are examples of what cooking method?

2. Braising, steaming or poaching are examples of what cooking method?

3. It refers to any cooking technique where the heat is transferred to the food

item without using any moisture.

4. It is a dry heat method that use hot and dry air to cook food. It makes the

surface of the food brown which in turns develops complex flavors and

aromas.

5. It is a form dry-heat cooking that uses a very hot pan and a small amount of

fat to cook the food very quickly.

6. It involves submerging food in hot liquid fat.

7. It is a form of moist-heat cooking in which the item to be cooked is partially

covered with liquid and then simmered slowly at low temperature.

8-10. What are the factors affecting the choice of cooking methods in

meat?

11-15. Give the effects of heat on meat.

B. Multiple Choice. Direction. Write the letter of your answer on your notebook.

____1. What part of the meat helps you identify the less tender cuts?

a. Bone b. fat c. flesh d. ligament

____2. What part of the meat has the greatest amount of quality protein? a. bone b. fat c. flesh d. ligament.

_____3. Which of the following meat cuts requires long and slow cooking temperature?

a. Less tender b. slightly tough c. tender d. tough

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_____4. What cookery method is suitable for the less tender cuts? a. Boiling b. frying c. roasting d. stewing

_____5. Which of the cooking methods does belong to dry heat method?

a. Baking b. broiling c. roasting d. stewing

_____6. What cooking method is performed when meat is cooked in steaming

liquid and bubbles are breaking on the surface?

a. Boiling b. broiling c. roasting d. stewing

_____7. To which meat cut do internal organs belong? a. Less tender cut c. tough cut

b. Tender cuts d. variety cuts

_____8. Which of the following is the most tender cut of beef?

a. Chunk b. round cut c. sirloin d. tenderloin

Additional Activities

Direction: Make a recipe booklet in a form of scrapbook of different meat dishes

using the different cuts of meat. Please include a picture of the dishes you have.

Your output will be evaluated using rubrics below.

10 points 7 points 4 points

Structure Recipes written neatly And orderly

Some recipes written Neatly & orderly

Few recipes written Neatly & orderly

Variety of

Collected recipes

5 to 6 recipes written

3 to 4 recipes written

1 to 2 recipes written

Presentation Work beautifully presented

And completed well

Work completed

But clearly rushed

Little care and effort

Shown in the presentation

Description Each recipe comprises

description, ingredients, and procedures, storing procedures

and how it is reconstituted.

Some recipe comprises

Description, ingre- dients, and procedures,

storing procedures and how it is reconstituted.

Few recipes comprise

description, ingredients, and procedures and how

it is reconstituted,

TOTAL POINTS: 40.

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Answer Key

What I Know: What’s In

1. dry heat method Answers Vary

Answers Vary

2. Moist heat method

3. Dry heat

4. Roasting and baking What I have Learned

5. Sauteing and Pan-frying Answers Vary

6. Deep Frying

7. Braising and Stewing

8-10. Cuts of meat, Fat content, Desired Quality

Assessment:

A. B.

1. Dry heat method 1. b

2. Moist heat method 2. c

3. Dry heat 3. a

4. Roasting and baking 4. d

5. Sauteing and Pan-frying 5. d

6. Deep Frying 6.c

7. Braising and Stewing 7. d

8-10. Cuts of meat, Fat content, Desired Quality 8. a or d

References Kong, A S and Domo, A P.(2016 Edition), Methods of Cooking Meat,

Technical-Vocational- Livelihood Home Economics Cookery Manual, pp 281-285

http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm

http://culinaryarts.about.com/od/dryheatcooking/a/deepfrying.htm

http://culinaryarts.about.com/od/dryheatcooking/a/roasting.htm

http://culinaryarts.about.com/od/dryheatcooking/a/sauteing.htm

http://culinaryarts.about.com/od/dryheatcooking/a/boiling.htm

http://culinaryarts.about.com/od/dryheatcooking/a/braising.htm

http://culinaryarts.about.com/od/dryheatcooking/a/steaming.htm

For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117 Email Address: negros.oriental@deped.gov.ph Website: lrmds.depednodis.net