PREPARE AND COOK MEAT

TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10)

NNYNA LOU B. GULIMAN
AUTHOR
10
How are you these days? You are now about to start the lesson on Cookery 10
Specialization. I want you to be reminded of a few things so you will successfully finish the
task well.

1. Read and understand the instructions in every part of this module.

2. You are provided with various learning tasks. I hope you will diligently perform them all.
3. Ask your parents, guardians, or older siblings to help you assess your work.
4. I hope you will do your best in every activity most especially the Post-test.
5. Have fun while learning!

At the end of the lesson, you are expected to:

LO 1: Cook meat cuts

1.1 Identify the market forms and cuts of meat

Direction: Choose the letter of the correct answer. Write your answer on the space provided.
1. What animal produces veal meat?
A. calf B. deer C. Hog D. Sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone B. fat C. flesh D. ligaments

TLE 10- COOKERY

Quarter 4 -Week 3

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4. What part of the meat has the greatest amount of quality protein?
A. bone B. fat C. flesh D. ligament
5. A slaughtered animal is called
A. a carabeef B. a carcass C. a pork D. a poultry
6. Veal is the meat of
A. a cattle over 1 year old C. sheep
B. goat D. young calf
7. Meat of swine is called
A. beef B. carabeef C. chevon D. pork
8. Deer meat is called
A. beef B. carabeef C. pork D. chevon
9. Meat of cattle over 1 year old
A. beef B. carabeef C. chevon D. pork
10. Cured meat is preserved by the following except
A. aging B. smoking C. chemical process D. salting

LET’S DECODE!
Direction: Fill in the missing letters on each blank to form a word/s that will complete the
sentence.

1. Cooked poultry should be ___ ___ ___ ___ ___ ___ as quickly as possible.
3 15 15 12 5 4

2. It is not recommended to ___ ___ ___ ___ ___ ___ ___ ___ poultry it has been
thawed. 18 5 6 18 5 5 26 5

3. Cook or freeze fresh poultry within ___ ___ ___ ___ ___ ___ ___.
20 23 15 4 1 25 19

4. ___ ___ ___ ___ ___ ___ ___ any food left out at room temperature for more than
4 9 19 3 1 18 4 two hours.

5. Perishable food such as meat and poultry should be

___ ___ ___ ___ ___ ___ ___ securely to maintain quality and to prevent meat
23 18 1 16 16 5 4 juices from getting onto other food.

TLE 10- COOKERY

Quarter 4 -Week 3

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MEAT
-a term for the flesh of:
Cattle
Pigs
(beef and veal)
(pork)

Sheep
(lamb)
-is divided into large sections
-is divided into large sections
called PRIMAL CUTS or
called PRIMAL CUTS –
PRIMAL- are then broken
these are broken down into
down into individual steak -also known as MUTTON individual retail cuts. Pork
and other retail cuts
is less fatty than beef.

Beef, mutton and pork are classified as red meat.

There are other different kinds of meat: such as carabeef (meat from the carabao)
and chevon (meat from the deer or goat).

Water Meat is
(70 % of composed of:
Carbohydrates
muscle tissue)
(without it, desirable
flavor-appearance
of browned meats
Protein would not be
Fat
achieved )
(20 % of (5 % of the
muscle tissue) muscle tissue)

Minerals
Protein coagulates when it
is heated. It becomes firmer Fat contributes Vitamins (iron, zinc,
and loses moisture. When to: copper,
(meat is an phosphorous)
protein has coagulated to
-Juiciness excellent
the desired degree, the source of B
meat is said to be done. -Tenderness Vitamins)
-Flavor
TLE 10- COOKERY
Quarter 4 -Week 3

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STRUCTURE OF MEAT
1. Muscle Long, thin muscle fibers bound
Fibers 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
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has large fibers

2. Connective Are network of proteins that bind
Tissue 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 https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.smartkitchen.com
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

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2. Chilled Meat Meat that is placed in chiller or

slightly smoked

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3. Cured Meat Meat preserved by salting,

smoking or aging

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4. Processed Meat preserved by chemical
Meat process

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MEAT CUTS
Primary Cuts of Meat

A. Beef

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B. Veal

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C. Lamb

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D. Pork

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MEAT OVERLOAD. I-A. Direction: Identify the following meat cuts. Write your answer on the
space provided.
_____________ 1. _____________ 2. ____________3. _____________ 4.

_____________ 5.

___________ 6. _____________ 7. _______________8

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B. _________________ 1. _____________ 7.

_____________ 8.
_________________ 2. _____________ 9.
_____________ 10.

_________________ 3. _____________ 11.

_____________ 12
__________________ 4.
______________ 13.
__________________ 5.

_______________ 6.
II- Direction: Label the meat cuts. Choose your answer from the words below.

4
2 3

6
5
8
7

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Hock Belly Ham Lard and Loin

Picnic Ribs Head and Cheek Shoulder

I- Direction: Imagine you were asked by your mother to go to the market and buy the
following meat cuts. Can you identify each cut properly? Label them correctly by
choosing your answer inside the basket.

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1. __________________________ 2. _____________________________

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T-bone chop Loin joint Belly slices

Fillet Spare ribs

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3.__________________________ 4. _______________________________

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5.____________________________

FILL ME UP! Direction: Fill in the blanks.

Meat is a term for the 1.) __________________ of 2.) ________________, sheep and
3.) _______________. Meat comprises water, 4.) ______________, fat and various amounts of
5.) ________________ and vitamins. Fat contributes to 6.) ____________, 7.) ___________
and 8.) _______________ of meat. Beef and pork is divided into large sections called 9.)
___________________. They are classified as 10.) ________ meat.

List of words to ponder:

Carcass— a dead body of an animal that has been consumed or dressed for consumption.
Coagulate— change in the structure of protein.

TLE 10- COOKERY

Quarter 4 -Week 1

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Red meat— also known as dark meat is made up of muscles with fibres that are slow-twitch.
Slaughter— to butcher an animal for food
Tender Cuts— part of meat that requires less period of cooking.

Direction: Choose the letter of the correct answer. Write your answer on the space provided.
1. What animal produces veal meat?
A. calf B. deer C. Hog D. Sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured meat B. fresh meat C. frozen meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone B. fat C. flesh D. ligaments
4. What part of the meat has the greatest amount of quality protein?
A. bone B. fat C. flesh D. ligament
5. A slaughtered animal is called
A. a carabeef B. a carcass C. a pork D. a poultry
6. Veal is the meat of
A. a cattle over 1 year old C. sheep
B. goat D. young calf
7. Meat of swine is called
A. beef B. carabeef C. chevon D. pork
8. Deer meat is called
A. beef B. carabeef C. pork D. chevon
9. Meat of cattle over 1 year old
A. beef B. carabeef C. chevon D. pork
10. Cured meat is preserved by the following except
A. aging B. smoking C. chemical process D. salting

Direction: Explain the statement below:

“Let us chop meat and your problems…”
___________________________________________________________
___________________________________________________________
___________________________________________________________

TLE 10- COOKERY

Quarter 4 -Week 1

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Week 1 II-
KEY TO CORRECTION : 1. Head and cheek
2. Shoulder
Pre-test 3. Lard and Loin
1. A 4. Ham
2. B 5.Picnic
3. A 6. Ribs
4. D 7. Belly
5. B 8. Hock
6. D III-
7. D 1. Spare ribs
8. D 2. Belly slices
9. A 3. T-bone chop
10. C 4. Fillet
5. Loin joint
Looking Back: LET’S DECODE!
1. cooled Check your understanding: FILL ME UP!
2. refreeze 1. flesh
3. two days 2. beef
4. Discard 3. pork
5. Wrapped 4. protein
5. minerals
Activities: MEAT OVERLOAD. 6. juiciness
I- A 7. tenderness
1. chuck 8. flavor
2. rib 9. primal cuts
3. short loin 10. red
4. sirloin
5. breast and foreshank POST TEST
6. plate 1. A
7. flank 2. B
8. round 3. A
B 4. D
1. Silverside 5. B
2. Rump 6. D
3. Striploin 7. D
4. Blade (Clod) 8. D
5. Chuck 9. A
6. Chuck Tender 10. C
7. Topside
8. Thick Flank
9. Flank Steak
10. Tenderloin
LEIZLEE B. DAOWAG
11. Rib Set
Team Leader
12. Short Ribs
JOSEFINA A. GANNABAN
13. Brisket
Validator
TLE 10- COOKERY
Quarter 4 -Week 1

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TLE 10- COOKERY
Quarter 4 -Week 1

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