Grade

10

TLE – HE (COOKERY 10)

QUARTER 4 – PREPARING AND
COOKING MEAT
MODULE 1- PERFORM MISE’EN PLACE
MELCS: Perform Mise’ en Place
(TLE_HECK10PCM-IVa-30)
Learning objectives:
a. identify the types of knives for meat preparation, the composition and structure of meat
b. discuss the basic preparation of meat
c. enumerate the kinds of meat and its sources

I. INTRODUCTION

Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).
Meat comprises water, protein, fat, and various amounts of minerals and vitamins.
Beef is divided into large sections called primal cuts. These beef primal cuts or “primal”
are then broken down further into individual steak and other retail cuts. A “side” of beef is
literally one side of the beef carcass that is split through the backbone. Each side is then halved
between the 12th and 13th ribs into sections called the forequarter and hindquarter.
Pork is divided into large sections called primal cuts. These primal cuts are then broken
down further into individual retail cuts.
Pork is another choice, as far as meat types are concerned. Pork is derived from pig
and is classified as red meat. However, this meat is less fatty than beef.
Beef is very popular and is used across the globe. This meat is obtained from cow and is
one of the much sought-after types of red meat.
Sheep meat is also a staple food in some parts of the world and is consumed in many
regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature
sheep) also classified as red meat.

II. MODULE CONTENT

Types of Knives and their Uses

1. French knife or chef’s knife – for general

purpose chopping, slicing, and dicing.

2. Utility knife – used for carving roast

chicken and duck.

3. Boning knife – used for boning raw meats and

poultry.

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 4. Slicer – used for carving and slicing cooked meats.

5. Butcher knife – used for cutting, sectioning, and trimming

raw meats in the butcher shop.

6. Scimitar or steak knife - used for accurate cutting of

steaks.

7. Cleaver – used for cutting through bones.

Composition of Meat
1. Water – 70% of muscle tissue.
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer
and loses moisture. When protein has coagulated to the desired degree, the meat is said to be
done.

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3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

A. Juiciness

Marbling is fat that is deposited within the muscle tissue. Surface fats protect the
meat from drying out during cooking. Adding surface fat is called barding.
B. Tenderness
Marbling separates muscle fibers, making meat easier to chew.
C. Flavor- Fat is the main source of flavor in meat.
4. Carbohydrates – it plays a necessary part in the complex reaction, called the maillard
reaction, which takes place when meats are browned by
roasting, broiling or sautéing. Without carbohydrates,
desirable flavor-appearance of browned meats would not be
achieved.

Structure of Meat
1. Muscle fibers

Lean meat is composed of long, thin muscle fibers bound

together in bundles. These 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 has large fibers.

2. Connective tissue
These are network of proteins that bind the muscle fibers together. Connective tissue is
tough. Meats are high in connective tissue if the muscles are more exercised like meat from
legs and the meat comes from older animals.
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Two Kinds of Connective Tissue

A. Collagen – white connective tissue that

dissolves or breaks down by long, slow
cooking with liquid. Moist-heat cooking
methods at low temperature are not effective
for turning a meat high in connective tissue
into a tender, juicy finished product. Acid
helps dissolve collagen.

B. Elastin – yellow connective tissue and

is not broken down in cooking. Tenderizing
can be accomplished only by removing the
elastin, by pounding and by slicing and
grinding.

Basic Preparation Methods of Meat

1. 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.
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.
3. Dicing
Meats are diced when it is cut into cubes for various types of casseroles, stems, curries, and
dishes such as steak, kidney pie and pudding.
4. 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 gristles and sinews as possible.

5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle fibers), and
cut across the grain. This is 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.

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6. 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 meat 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).
7. 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.

Different kinds of meat and its source

1. Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one year or
less of age to ensure tender cuts
.
.

2. Beef -meat from cattle over one year old

3. Lamb – meats of domesticated sheep. Its texture is a direct result of what it consumes and
the age at which it is slaughtered.

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4. Carabeef – meat from carabao.

5. Chevon – meat from deer/goat.

6.Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by
some to be the finest meat.

III. ACTIVITIES/EXERCISES
A. Match and Learn.
Directions: Match column A with column B. Write the letter of the correct answer in your
paper.
Column A Column B
1. Used for accurate cutting of steaks. A. Carabeef
2. Used for cutting through bones. B. 70 percent of muscle tissue
3. For general purposes. C. Beef
4. Meat from carabao. D. Chevon
5. Meat of cattle over one year old. E. Cleaver
6. Flesh of young calf 4-5 months old. F. Veal
7. This is from domesticated pigs. G. French Knife
8. It is used for carving roast chicken. H. Pork
9. Water content of meat. I. Scimitar or Steak knife
10. Meat from deer/ goat J. 20 percent
K. Utility Knife
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B. True or False
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.

1. Meat comprises water, protein, fat and various amounts of mineral and vitamins.
2. Pork and beef are divided into large sections called primal cuts.
3. Utility knife is used for cutting, sectioning and trimming raw meats in the butcher shop.
4. Connective tissue is tough.
5. Collagen is a yellow connective tissue and is not broken down in cooking.
6. Muscle fibers and connective tissue are the composition of meat.
7. A raw white meat chicken with skin contains 69 percent of water.
8. When protein has coagulated to the desired degree, the meat is said to be done.
9. The fat in meat contributes to the juiciness, tenderness and flavor.
10. Washing is the first basic preparation methods of meat.

Answer Key

10) True D 10)

9) True B 9)
8) True K 8)
7) True H 7)
6) False F 6)
5) False C 5)
4) True A 4)
3) False G 3)
2) True E 2)
1) True I 1)

Activity 2 Activity 1

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 IV. SUMMATIVE ASSESSMENT

I. Multiple Choice:
Directions: Read the following questions carefully and select the letter that best
describes the statement. Write your answer in your paper.

1. What is a term for the flesh of cattle, pig, goat and sheep.
a. Egg b. Meat c. Flesh d. Muscle tissue
2. The protein content of a muscle tissue is about ____ percent.
a.10 b. 70 c. 20 d. 5
3. Which of the following is the fat that is deposited within the muscle tissue?
a. Juiciness b. Marbling c. Flavor d. Fiber
4. Which of the following is composed of long, thin muscle fibers bound together in
bundles?
a. Fat meat b. Lean meat c. Marbling d. Grained meat
5. What kind of connective tissue that is white and dissolves or break down by long, slow
cooking with liquid?
a. Collagen b. Elastin c. Muscle tissue d. Muscle fiber
6. Which of the following is not the reason for trimming meat?
a. Improves the appearance of the meat cut or joint.
b. Leave as much of the meat intact as possible.
c. Leave an even thinness of fat.
d. Remove as much gristles and sinews as possible.
7. This red meat is less fatty than beef.
a. Pork b. Veal c. Chicken breast d. Carabeef
8. The following are classified as red meat except.
a. Lamb b. Pork c. Beef d. Chicken breast
9. What composition of meat is the main source of flavor in meat?
a. Protein b. Fat c. Carbohydrate d. Tenderness
10. It is the cutting of meat by determining the direction of grain and cut across the grain.
a. Dicing b. Slicing c. Mincing d. Grinding

II. Fill in the blank the correct word to complete the statement.

1. Surface ______ protect the meat from drying out during cooking.
2. Adding _______ before cooking will extract the juices of the meat to the surface.
3. ________ can be accomplished only by removing the elastin by pounding and by slicing
and grinding.
4. Meats are high in connective tissue if the muscles are more _____ like meat from legs.
5. ______ helps dissolves collagen.

III. Essay/Discussion

Make a research on the benefits of eating meat.

References:
Learning Module in Cookery Grade 10
www.healthline.com>nutrition
TLE/HE Cookery Curriculum Guide
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