Quarter 4 Module 1

Technology and Livelihood Education Quarter 4
Prepare and Cook Meat

Mise en Place
Module 1
PREPARE AND COOK MEAT

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.
BASIC PREPARATION 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, steams, curries, and dishes such as steak,
kidney pie, and pudding.
4. TRIMMING
Reasons for trimming:
a. Improves the appearance of the cut or joint
b. Leaves 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.
6. SEASONING
It is the addition of salt and white 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 highly beaten whole egg with a little water/milk) and finally with the bread crumbs.
MARKET FORMS OF MEAT
1. Fresh meat – is a form of meat after slaughter that has not undergone chilling. It is usually sold in public markets.
2. Chilled meat – as been kept cold above freezing point within 24 hours after slaughter for it to be sold in supermarkets
and meat shops.
3. Frozen meat – is meat stored in the freezer. It is sold in this appearance and is hard as a stone.
4. Cured or processed meat – are meat products that have been cured with preservative agents. Tocino, ham,
longganisa are cured or processed meat.
5. Canned Meat – are cooked meat products and only requires to be reheated.
6. Dried Meats – dehydrated meats. (beef jerky)
DIFFERENT KINDS OF MEATS
Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure
tender cuts
Beef – meat from cattle over one year old
Lamb and Mutton – meats of domesticated sheep. Its texture is a direct result of what is consumes and the age at which
it is slaughtered. Both lamb and mutton are very similar types of meat, with one fundamental difference;
• Lamb is from a sheep less than one-year-old
• Mutton is the meat of an adult sheep
Carabeef – meat from carabao
Chevron – meat from deer/goat
Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.
COMPOSITION OF MEAT
1. Water – 70% of muscle tissues.
Water Content of Meat and Poultry

Product Name Percentage of 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 muscles fibers, making meat easier to chew.
C. Flavor
Fat is the main source of flavor in meat.
4. Carbohydrates – plays a necessary part in the complex reaction called the maillard reaction, which takes place when
meats are browned by roasting, broiling or sauteing. Meat composition consists of approximately 1.2% of
carbohydrates. Without carbohydrates, desirable flavor-appearance of browned meats would not be achieved.
TYPES OF KNIVES AND ITS USES
1. French knife or Chef” knife – for general purpose: chopping, slicing and dicing.
A chef's knife (also called a French knife) has a broad, tapered shape and a fine sharp edge. Its blade ranges in length
from 6 to
12 inches and measures at least 1-1/2 inches at the widest point. It is designed for general purposes: chopping, slicing
and dicing
2. Utility Knife - A utility knife is any of various types of knives used for general or utility purposes. The utility knife was
originally a fixed blade knife with a cutting edge suitable for general work such as cutting hides and cordage, scraping
hides, butchering animals, cleaning fish, and other tasks
3. Boning Knife - kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the
bones of poultry, meat, and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut
in removing fish flesh from its bones.
4. Slicer - Similar to carving knives, slicing knives have long, thin blades with either a round or pointed tip. With a more
flexible blade than a carving knife, they are used to cut thinner slices of roast, fruits and vegetables
5. Butcher Knife - A butcher knife or butcher's knife is a knife designed and used primarily for the butchering or dressing
of animal carcasses.
6. A cimeter or scimitar is a large, curved butcher's knife, with a blade typically 8-14" (20-35 cm) long. It is used primarily
for cutting large pieces of meat into retail cuts such as steaks. ... When slicing meat, the grooves fill with fat and juices,
which permits less contact between the meat and blade.
7. Cleaver - mostly intended for splitting up large pieces of soft bones and through thick pieces of meat.
TYPES OF MARINADES :
- Pineapple Marinade - This sweet, fruity marinade works great on any cut of pork or chicken. What you get with this
marinade is a great Hawaiian Teriyaki flavor. Try this marinade when you are simply placing cut strips of pork or chicken
over rice. You can make extra marinade to use as a sauce as long as you keep it separate from the meat.
- Pork Chop Marinade - This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops,
reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce. You can, if you like, heat this up with some
extra chili sauce or perhaps a pinch of cayenne.
- Jamaican Jerk Marinade - You've heard of Jerk seasonings and Jerk rubs; well, this is a jerk marinade that gets that
jerk flavor deep into the meat. You can use this marinade on all kinds of meat and poultry.
- Pork Rib Marinade - BBQ Guru posted this marinade recipe to the forum. It uses a pork rub for the seasoning with
vinegar and water to turn it into a marinade.
- Teriyaki Marinade - Want to get that great Teriyaki flavor into your favorite dish? This marinade will surely add flavor
to whatever you're grilling. This marinade works particularly well with pork and poultry.
- Pork Chop and Tenderloin Marinade - Doug Freeman sent in this marinade recipe for grilled pork. You may leave out
the liquid smoke if you are so inclined.
- Bourbon Marinade - This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild
marinade so you will want several hours marinating time with it before you grill.
- Mustard Vinegar Marinade - This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork
or poultry.

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Technology and Livelihood Education Quarter 4

Prepare and Cook Meat

PREPARE AND COOK MEAT

Water Content of Meat and Poultry

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