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Cookery 10: Technology and Livelihood Education Learning Activity Sheet (Q4 - Week 1)

This document provides information about meat preparation and cooking: 1. It discusses the composition of meat including water, protein, fat, and carbohydrates. It also describes the structure of meat including muscle fibers and connective tissues. 2. Different types of meat are defined such as pork, beef, lamb, and veal. Basic preparation methods like washing, skinning, dicing, trimming, slicing, seasoning, and coating are also outlined. 3. A quiz and crossword puzzle are included as learning tasks to test comprehension of meat composition, structure, types, and preparation methods.

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Angeline Cortez
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843 views4 pages

Cookery 10: Technology and Livelihood Education Learning Activity Sheet (Q4 - Week 1)

This document provides information about meat preparation and cooking: 1. It discusses the composition of meat including water, protein, fat, and carbohydrates. It also describes the structure of meat including muscle fibers and connective tissues. 2. Different types of meat are defined such as pork, beef, lamb, and veal. Basic preparation methods like washing, skinning, dicing, trimming, slicing, seasoning, and coating are also outlined. 3. A quiz and crossword puzzle are included as learning tasks to test comprehension of meat composition, structure, types, and preparation methods.

Uploaded by

Angeline Cortez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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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 1)
Name :_________________________________________________Date :________________
Grade and Section :______________________________Teacher :______________________

PREPARE AND COOK MEAT


LO1. Perform Mise en Place

Introduction to Meat
COMPOSITION OF MEAT
1. Water 70% of muscle tissue.

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 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 - Meat 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 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 obvious
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.
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.

It is important for us to learn the basic preparation of meat as well as the different kinds of
meat so we can be able to understand the proper cooking of meat which you will learn at
the next lesson.

Learning Task 1: Quiz 1


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

1. It is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs(pork).
A. Fish C. Poultry
B. Meat D. Seafood
2. It is a type of knife used for boning raw meats and poultry.
A. Boning Knife C. French Knife
B. Butchers Knife D. Steak Knife
3. Type of knife used for accurate cutting of steaks.
A. Boning Knife C. French Knife
B. Butchers Knife D. Steak Knife
4. How many percent of protein does muscle tissue of meat contained?
A. 5 % C. 70%
B. 20 % D. 100 %
5. Meat contains how many percent of water?
A. 5 % C. 70%
B. 20 % D. 100 %
6. What do you call the main source of flavor in meat?
A. Carbohydrates C. Protein
B. Fat D. Water
7. What are the network of proteins that bind the muscle fibers together?
A. Collagen C. Elastin
B. Connective tissue D. Muscle fiber
8. It is composed of long, thin muscle fibers bound together in bundles.
A. Collagen C. Elastin
B. Connective tissue D. Lean Meat
9. What do you call the white connective tissue that dissolves or breaks down
By long, slow cooking with liquid?
A. Collagen C. Elastin
B. Connective tissue D. Lean Meat
10.These are yellow connective tissue and is not broken down in cooking.
A. Collagen C. Elastin
B. Connective tissue D. Lean Meat
Learning Task 2: Crossword Puzzle
Directions: Solve the crossword puzzles answering the across and down clues.
Write the answer on your paper.

Learning Task 3:
Direction: Read the following statements/questions carefully and choose the letter with the
correct answer.

1. What animal produces veal meat?


A. calf C. hog
B. deer D. sheep
2. Which of the following market forms of meat does not undergo chilling?
A. cured C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
5. Which of the following meat cuts requires long and slow cooking temperature?
A. less tender C. tender
B. slightly tough D. tough

Learning Module in Cookery G10 Pages 333-339

Canva for the worksheet templates


https://www.canva.com/education/distance-education/

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