COOKERY 10

LEARNING ACTIVITY SHEET

BACKGROUND INFORMATION FOR THE LEARNERS:
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.
Good Knife skills help improve the quality of the food you cook by
ensuring uniform cooking times and making it look nicer. A sharp kitchen
knife not only performs better but is safer to use because less pressure is
required to cut through the food.
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.

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.
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.
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
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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
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
Meat is 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 many 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.
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. Breadcrumbs – 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 breadcrumbs.
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.
4. Carabeef – meat from carabao.
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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.
Meat Dishes and Entrees
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.
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. Nutrient Content of Meat
Meat consists of water protein and fat, with a few minerals and some B
vitamins.
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.
Safe Cooking Temperatures for Various Meat
MEAT °C °F

Beef, rare 52 125

Beef, medium 57 135

Beef, medium well 68 155

Beef, well done 71 160

Ground beef 74 165

Pork 71 160

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.
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Processed meat – meat preserved by chemical process.
Meat cuts
Primary Cuts of Meat
Beef

Veal
Lamb

ACTIVITY 1: Matching Type (10 points)

Directions: Match Column A with Column B. Write the letter of your
answer in separate sheet.
Column A Column B
_____1. Used for cutting through bones. A. Butcher
knife
_____2. Used for carving and slicing cooked meats B. Chef
knife
_____3. For general purposes. C. Cleaver
_____4. Carving roast chicken and duck. D. Utility
knife
_____5. Used for cutting, trimming raw meats. E. Slicer

_____6. Young calf F. Beef

_____7. Goat G.
Carabeef
_____8. Sheep H. Veal
_____9. Cattle over one year old I. Lamb
_____10. Carabao J. Chevon
ACTIVITY 2: MULTIPLE CHOICE (10 POINTS)
Direction: Read and understand the statement. Choose the letter of
the correct answer. Write your answer in a separate sheet of paper.
1. What is made up of mostly collagen.
A. Elastin C. Muscle
B. Gelatin D. Tendon
2. What connective tissue that turns into gelatin when combined with
moisture to make the meat tender?
A. Collagen C. Ligament
B. Elastin D. Tendon
3. What is in the ligaments and around tendon which should be
removed prior to cooking? A. Collagen C. Muscle
B. Elastin D. Connective tissue
4. Where to find the collagen and elastin in meat?
A. Ligament C. Muscle fiber
B. Tendon D. Connective tissue
5. What preparation should be made when cooking casseroles
 and curry dishes? A. Coating C. Slicing
B. Dicing D. Trimming
6. What is an important ingredient needed when coating meat aside from
flour and breadcrumbs?
A. Egg C. Salt
B. Milk D. Water
7. Which method is NOT recommended before cooking except when in
contact with blood during preparation?
A. Coating C. Slicing
B. Seasoning D. Washing
8. What method of preparation is required in order to enhance
the flavor of meat? A. Coating C. Seasoning
B. Dicing D. Trimming
9. Which of the following ingredients should NOT be added before grilling
as the juices on the surface of meat have been extracted?
A. Salt C. Black pepper
B. Cayenne pepper D. White pepper
10.What preparation process has the meat supplier perform
before dicing or slicing? A. Coating C.
Trimming
B. Skinning D. Washing
Activity 3: ENUMERATION (15 points)
Give the Basic Preparation Method in Meat Cookery
1. ________________________________
2. ________________________________
3. ________________________________
4. ________________________________
5. ________________________________
6. ________________________________
7. ________________________________
Four kinds of doneness in meat
8. ________________________________
9. ________________________________
10. ________________________________
11. ________________________________
Market forms of meat
12. ________________________________
13. ________________________________
14. ________________________________
15. ________________________________
Activity 4: DRAW AND TELL (20 points)
Directions: In a Short bond paper, draw the four different Primary Cuts
of beef and label each cut. Please be guided with the rubric.
RUBRIC:
Category Excellent Good Satisfactory Needs Scores
Improvement

Creativity 25 Points 20 Points 15 Points 10 Points

and Creativity Creativity Creativity Creativity

Accuracy of and the and the and the and the

Design accuracy of accuracy of accuracy of accuracy of

each each each each
PRIMARY PRIMARY PRIMARY PRIMARY
CUTS OF CUTS OF CUTS OF CUTS OF
MEAT are MEAT are MEAT are MEAT are
always sometimes rarely not
evidently evidently evidently
shown shown shown evidently
shown
Attractivene 25 Points 20Points 15 Points 10 Points
ss and Always Sometimes Rarely Does not
observed observed observed observed
Neatness attractivene attractivene attractivene attractivene
ss and ss and ss and ss and
neatness neatness neatness neatness