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Department of Education-Region III

TARLAC CITY SCHOOLS DIVISION
Juan Luna St., Sto. Cristo, Tarlac City 2300
Email address: tarlac.city@deped.gov.ph/ Tel. No. (045) 470 - 8180

TLE
Quarter 4: Week 2
Learning Activity Sheets
 COOKERY NC II
Grade 10

Name of Learner: ______________________________ Quarter 4: Week 2

Section: _____________________________________ Date: _____________

COOK MEAT CUTS

I. Background Information:

In the classical menu, the term entrée refers to the courses after the Grosse piece.
Basically, entrees are divided into cold entrees and hot entrees.

Today, however, the entrees are usually served as the main dish with suitable vegetable
and salad garnishes. Both hot and cold entrees are frequently described as simple dishes
on the menu, where they appear in various categories, such as hot snacks garnishes for
main dishes and specialties of the day.

The main difference between main grosses piece 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.

A. FOUR KINDS OF DONENESS IN MEAT

1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant
3. Medium – when pressed with a finger, meat feels firm and there is a definite
resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.

B. Nutrient Content of Meat

1. 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.

2. Fat –content can vary widely, according to the grade of meat and its cut.

3. 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.

4. 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.

5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace
minerals.

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C. 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

D. Marinades
` Good marinade will add flavor to your favorite meat and make it more tender and juicy. Making a
marinade is very simple. All you need are three 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 marinated 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. Feel
free to experiment by grouping one or more ingredients from each component.

Here are some general 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!

E. Methods of cooking meat

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

Forms of dry-heat cooking that use hot, dry air
to cook food roasting and baking. 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. LM-Cookery Grade 10 p.348

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 Grilling and Broiling
Dry-heat cooking methods that rely on heat
being conducted through the air from an open
flame are grilling and broiling. 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 a
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 LM-Cookery Grade 10 p.348

Sautéing & 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, 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
LM-Cookery Grade 10 p.349
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. LM-Cookery Grade 10 p.349

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

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 temperatures 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.
https://www.google.com/search?q=simmering+meat+example&tbm=isch&ved

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 Steaming

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 is a moist-heat cooking technique
that employs hot steam to conduct the heat
to the food item. LM-Cookery Grade 10 p.351

Braising & Stewing

Braising is a form of moist-heat cooking in

which the item to be cooked is 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
LM-Cookery Grade 10 p.351
from below.

II. Learning Competency: TLE_HECK9-12PCM-IVb-g-31

LO 2. Cook meat cuts

2.1 identify the market forms and cuts of meat

III. Directions/Instruction
Each Activity has different directions. Read it very carefully as well as follow directions
correctly.

Exercises/ Activities

A. ACTIVITY NO. 1
Let’s Do It!
PREPARE AND COOK MEAT
This will be a home activity. Perform recipes using different methods of cooking meat in your
own choice. Your outputs will be evaluated using a performance score sheet.
Rubrics for scoring
I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. color combination is attractive and appealing
b. ingredients cooked just right
2. Nutritive Value
a. highly nutritious
II. Procedure:
3. Use of Resources:
a. kept working table orderly while preparing the
ingredients
b. used only the proper and needed utensils and dishes
c. used time-saving techniques and devices

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 4. Cleanliness and Sanitation
a. was well-groomed and properly dressed for
cooking, use of clean apron, hair nets, hand towel
and pot holders
b. observed sanitary handling of food
6. Conservation of Nutrients
a. followed proper preparation and cooking
procedures made
SCORE: (maximum of 42 pts.)

B. Activity NO. 2
Directions: Submit hand written copy of your recipe (ingredients and procedures) of
your activity 1 (prepares and cooks meat).

RUBRICS FOR SCORING

SCORE CRITERIA
5 Constructed precisely and showing much relevance to the topic.
4 Constructed precisely and with relevance to the given topic.
3 Constructed simply and with relevance to the given topic.
2 Constructed simply but not so relevant to the given topic.
1 Constructed poorly and irrelevant to the given topic.

IV. Reflections
1. Cite things that you have learned from this lesson.
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V. References for learners

 LM cookery grade 10 pp. 340-355

Answer Key
A. Activity No. 1
(Take note: Scores from activity 2 will be varied, it depends upon the output done of the
learners and it will be rated using the scoring rubrics.)

B. Activity No. 2
(Take note: Scores from activity 2 will be varied, it depends upon the output done of the
learners and it will be rated using the scoring rubrics.)

Prepared by:
NAME: AURORA F. TAN, Ph.D.
Position: Teacher- III
School: Baras- Baras High School