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Cookery 10: Technology and Livelihood Education Learning Activity Sheet (Q4 - Week 2)

This document provides information about cooking meat for a cookery class. It defines the different levels of doneness for meat based on texture when pressed. It also describes different market forms and primary cuts of meat. The document discusses marinades and their components as well as the effects of heat on meat. It outlines different cooking methods for meat including dry heat and moist heat techniques. Finally, it discusses factors that affect the choice of cooking method for different cuts of meat.

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Angeline Cortez
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1K views4 pages

Cookery 10: Technology and Livelihood Education Learning Activity Sheet (Q4 - Week 2)

This document provides information about cooking meat for a cookery class. It defines the different levels of doneness for meat based on texture when pressed. It also describes different market forms and primary cuts of meat. The document discusses marinades and their components as well as the effects of heat on meat. It outlines different cooking methods for meat including dry heat and moist heat techniques. Finally, it discusses factors that affect the choice of cooking method for different cuts of meat.

Uploaded by

Angeline Cortez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region IV-A CALABARZON
CITY SCHOOLS DIVISION OF DASMARIÑAS
LANGKAAN II NATIONAL HIGH SCHOOL

Technology and Livelihood Education


COOKERY 10
LEARNING ACTIVITY SHEET (Q4_WEEK 2)
Name :_________________________________________________Date :________________
Grade and Section :______________________________Teacher :______________________

PREPARE AND COOK MEAT


LO2. Cook Meat Cuts

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.

Market Forms of Meat


1. Fresh meat – meat that is recently slaughtered, has not been preserved, frozen
2. Chilled meat – meat that is placed in chiller or slightly cold
3. Cured meat – meat preserved by salting, smoking, or aging
4. Processed meat –meat preserved by chemical process

Primary Cuts of Meat


Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicier. Making a
marinade is very simple.

Three basic components.


1. 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.
2. The second, is oil. This protects and preserves the food while marinated and when it‘s
being cooked.
3. 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 is marinating.
• Never reuse marinades!

Effects of Heat to Meat


1. It tenderizes connective tissue if moisture is present, and cooking is slow.
2. It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at
excessively high heats for too long.
3. High heat toughens and shrinks protein and results in excessive moisture lost.
4. Roasts cooked at low temperature shrink less and loss less moisture.
5. Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never
boiled.

Methods of Cooking Meat


➢ 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.
1. Roasting & 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.
2. Grilling & 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.
3. Sautéing & Pan-Frying - 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.
4. 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 is actually a form of dry-heat cooking.
➢ Moist heat cooking - include any technique that involves cooking with moisture — whether it is
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 does not get any hotter than that.
1. 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 is not at a full rolling boil.
2. Boiling - The hottest of these three stages is boiling, where the water reaches its highest
possible temperature of 212°F. It is actually the least likely of the three to be used for
cooking. That is because the violent agitation caused by the rolling boil can be too rough on
food and will often damage it.
3. Steaming - is a moist-heat cooking technique that employs hot steam to conduct the
heat to the food item.
4. 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.
2
Factors Affecting Choice of Cooking Methods in Meat
1. Cuts of meat
• Tender cuts like ribs and loin cuts are used for roasting, broiling, and grilling.
• Less tender cuts from leg or round are used for braising.
• Tougher cuts from chuck or shoulder are usually braced.
• Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat.
• Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat.

2. Fat content
• Meats high in fat are cooked without added fat, such as roasting or broiling.
• Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or
braising.

3. Desired quality
• Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the
objectives to get the desired quality.

LEARNING TASK 1: CROSSWORD PUZZLE


Direction: Answer the crossword puzzle given below. Use your learning about
the methods of cooking meat. Write your answer on your paper.

LEARNING TASK 2: QUIZ


Directions: Multiple choice. Choose the letter of the correct answer.

1. It is doneness of meat when pressed with a finger, the meat is very soft with jelly like texture.
A. Medium C. Rare
B. Medium rare D. Well Done
2. It is doneness of meat when pressed with a finger, meat feels firm and there is a definite
resistance.
A. Medium C. Rare
B. Medium rare D. Well Done
3. What meat that is recently slaughtered, has not been preserved or frozen?
A. Chilled meat C. Fresh meat
B. Cured meat D. Processed meat
4. It is a meat preserved by salting, smoking, or aging.
A. Chilled meat C. Fresh meat
B. Cured meat D. Processed meat
5. What market form of meat that is placed in chiller or slightly cold?
A. Chilled meat C. Fresh meat
B. Cured meat D. Processed meat

PERFORMANCE TASK: DO NOT FORGET!


Direction: Identify/enumerate what is being asked.

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