SHS

Cookery NC ll
Module 1
Tools and Equipment
Used in Meat Preparation

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12:Quarter 4: Module 1:Tools and Equipment Used in Meat
Preparation
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Mary Grace Patricio-Biscocho, T-II

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

Atty. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

The success of preparing and cooking meat dishes partly depends on the
proper selection and use of kitchen utensils, tools, and equipment. They should
always be kept in good condition and it is important to clean them properly after
using to prolong their use. This will make one’s cooking easier, faster and enjoyable.

This module will guide you to acquire essential knowledge and competencies
and develop your skills in preparing the tools equipment, ingredients, and other
supplies based on the given recipe.

After going through this module, you are expected to:

Prepare the tools, equipment, ingredients, and other supplies based on
the given recipe (TLE_HECK9-12PCM-IVa-30)
Subtask:
1. Recognize the different tools, equipment and ingredients used in
meat preparation.
2. Describe the principles in meat preparation.

1
Pre-Test

Directions: Read the statements carefully. Choose the letter that best
describes the statement. Write your answer on a separate sheet of paper.

__________1. It is used to cut ham or pork legs and other big portions of meat and
bones.
A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife
__________2. Which of the following cutting methods has a long thin sharp knife
and used to cut meat into thin slices?
A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife
__________3. This tool test the tenderness of meat.
A. Blending fork B. Colander C. Ladle D. Tong
__________4. It is used for mixing.
A. Blending fork B. Colander C. Ladle D. Tong
__________5. This tool is used for handling hot foods.
A. Blending fork B. Colander C. Ladle D. Tong
__________6. This cooking equipment is used for deep frying meat.
A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer
__________7. What cooking equipment is used to make the meat tender?
A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer
__________8. This equipment is used for steaming.
A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer
__________9. Which of the following principles in meat preparation applies the
browning of meat?
A. High heat develops flavor. C. Cook meat according to meat cuts.
B. Low heat preserves moisture. D. Carryover cooking.
__________10. What principle in meat preparation needs cooking the meat in low or
moderate temperature and retains juices and fats in meat?
A. High heat develops flavor C. Cook meat according to meat cuts
B. Low heat preserves moisture D. Carryover cooking
__________11. These are acid (Lemon juice, yogurt and wine) oil, herbs and spices.
A. Herbs and Spices B. Marinades C. Seasonings D.
Vegetables
___________12. Which ingredient should be lightly used, because over using it will
dominate the flavor of the meat dish?
A. Herb and Spice B. Marinade C. Seasoning D. Vegetable
____________13. This temperature determines when to stop the cooking process of
a medium rare in beef/veal.
A.115°F B. 120°F C. 130°F D. 150°F
____________14. It is tenderizing meat by pounding with a meat tenderizer.
A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing
____________15. It contains enzymes that help break down the tough fiber of the
meat.
A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing

2
 Jumpstart

Activity 1. FILL ME!

Directions: Identify the following tools and equipment in preparing meat.Use

separate sheet of paper for your answers.

1. __ a __ __ i __ g __ __ i __ e It is a long, thin sharp knife used to cut meat into thin

Slices.

2. T__ __ g It is used for handling hot food.

3. __ __ o __ __ i n __ b __ __ r d It is used for cutting meat and other ingredients.

4. F__ y __ n __ p __ n It is used for frying and sautéing.

5. M __ __ t t __ n d __ r__ __ e __ It is used to tenderize meat by breaking down the

collagen.

6. C __ e f __ __ __ i __ e It is an all-purpose knife, it is large, bladed sharp

knife-like butcher’s knife but much thinner and lighter.

7. __ r __ __ s __ r __ c__ __ k __ r It is used to make tender.

8. __ e a __ G __ __ __ d e r It is used for grinding meat.

9. S t __ __ m __ r It is used to cook by steaming

10. S__ __ c __ p __ n __ n d __ o __ s It is used for cooking meat dishes.

3
 Discover
LEARNING INFORMATION 1: UTENSILS, TOOLS, AND EQUIPMENT USED
IN MEAT PREPARATION

Kitchen utensils, tools and equipment are classified as cutting tools, mixing and
preparatory tools and cooking equipment.

Cutting Tools
Butcher’s knife Carving Knife

amazon.com/Inch-Stainless-Steel-Chopper-Multipurpose/dp/B00R20CZR2
https://www.foodandwine.com/lifestyle/kitchen/best-carving-knife

Chef’s Knife Kitchen Knife

https://www.huffpost.com/entry/difference-cheap-expensive-chefs-
knife_l_5f7c904bc5b60c6bcc62ac2f

https://www.gearpatrol.com/food/a469933/best-kitchen-knives/

Butcher’s knife- It is used to cut ham or pork legs and other big portions of meat and bones.
Carving knife- A long, thin sharp knife used to cut meat into thin slices
Chef’s knife- an all-purpose knife, it is large, Bladed sharp knife-like butcher’s knife but
much thinner and lighter.
Kitchen knife-It is bigger than paring knife used to cut slice meat

4
Mixing and Preparatory Tools
Mixing bowl Colander

https://foodal.com/kitchen/general-kitchenware/guides-general-kitchenware/best-
colanders/

https://en.wikibooks.org/wiki/Cookbook:Mixing_Bowl

Grater Chopping board

https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/cutting-
boards/knife-friendly-hygienic/

https://www.allrecipes.com/longform/best-cheese-graters/

Soup Ladle Blending Fork

https://www.galleon.ph/home-kitchen-c881/kitchen-utensils-gadgets-c974/meat-
carving-forks-c6575/carving-fork-forged-full-tang-metal-rivets-p5648392

https://www.amazon.com/Chef-Kitchen-Tools-Soup-Ladle/dp/B01KJCNID4

Ladle (Kitchen) turner

https://www.walmart.ca/en/ip/Kitchen-Plastic-Handle-Steel-Hanging-Frying-
https://www.fouroakscrafts.com/make-wooden-spatula/ Cooking-Tool-Pancake-Turner-Spatula/PRD3GNDD9NWBF84

Tong Patty Molder

https://www.hubert.com/product/23253/HUBERT-Stainless-Steel-Cool-Tong-with-
Black-Silicone-Handle---9L

https://www.dollartree.com/cooking-concepts-hamburger-patty-presses/197033

5
 Meat Tenderizer Meat Grinder

https://www.allrecipes.com/longform/best-meat-tenderizers/

https://shopee.ph/Heavy-Duty-Aluminum-Alloy-Meat-Grinder-32-(32-kilos-hr)-
i.14686315.1359490370

Mixing Bowl- used when preparing ingredients.

Colander-A bowl shaped kitchen tool with holes used for draining food
Grater-used in grating food/ingredients into fine pieces.
Chopping Board- used for cutting meat and other ingredients.
Soup Ladle- used for scooping soup
Blending fork-used to test the tenderness of meat, combining big cuts and particles of meat.
Ladle- used for mixing.
Turner-Used for turning food, when frying for even cooking.
Tong- Used for handling hot food.
Patty molder- used for molding hamburger patties
Meat Tenderizer- use to tenderize meat by breaking down the collagen.
Meat Grinder-use for grinding meat.

Cooking Equipment

Deep Fryer

-use for deep frying meat

https://shopee.ph/Electric-Deep-Fryer-220V-Stainless-Steel-Frying-Machine-
i.50109257.1189351144

Frying pan

-Used for frying and sauteing

https://foodal.com/kitchen/pots-pots-skillets-guides-reviews/guides/best-frying-
pans/

Double Boiler

-used for preparing sauces.

https://www.thekitchn.com/double-boilers-what-are-they-a-132018

6
 Pressure cooker

-used to make tender

https://ansons.ph/product/asahi-pr-42-4-liters-pressure-cooker/

Oven

-used for heating and baking.

https://www.kyowa.com.ph/products/k-3315-electric-oven-45l-black

Steamer

-used to cook by steaming

https://www.philips.com.sg/c-p/HD9120_56/steamer

Saucepan and pots

-used for cooking meat dishes.

https://masflex.com.ph/product/platinum-induction-sauce-pan-with-lid/

LEARNING INFORMATION 2: INGREDIENTS USED IN MEAT

PREPARATION

Success in meat preparation depends on the ingredients used. The following are the
important ingredients in meat preparation.
1. Meat
The common types of meat available in the market are beef, pork, carabeef and
chevon. Determine the grade and quality of meat to be used for certain meat dish or recipe.
Consider the cut, forms and texture of the meat.
2. Marinades
A good marinade adds flavor to a meat dish and make it more tender juicy.
Marinades are acid (Lemon juice, yogurt and wine) oil and herbs and spices. They are used
in marinating.
3. Seasoning
They are added early in the cooking process to brighten the flavor of any meat
dish. Sugar, salt fish sauce, pepper are seasonings commonly used in cooking.
4. Herbs and Spices

7
 Parsely, Bay leafs, leeks, celery, peppercorns, clover, garlic and spring of thyme
are the herbs and spices used in meat preparation. They should be lightly used, because
overusing them will dominate the flavor of the meat dish.
5. Vegetable
These add color, flavor, and texture to any meat dish. Vegetable may be used as
raw or cooked. They are used to garnish the meat dish. They are also added to the meat and
cooked in a shortest time t avoid losses of vitamins.

LEARNING INFORMATION 3: PRINCIPLES IN MEAT PREPARATION

In order to achieve a flavorful taste and excellent appearance of meat dishes, observe
the following principles.

1. High heat develops flavor

This is applied in browning meat creates a tremendous flavor to the meat. It is best
obtained by quick cooking over high heat,
2. Low heat Preserves moisture.
Cooking meat in low or moderate temperature retains juices and fats in meat. It
keeps meat tender and retains the shape.
3. Cook meat according to meat cuts.
Tough meats best cooked by slow cooking method to meet collagen in the connective
tissue making tough meat into tender one and served well done. Pot roasting, stewing or
barbecuing are used to cook tough met.

4. Carryover cooking.
Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below the
desired serving temperature. The following temperature should be used to determine when to
stop the cooking process.

Beef/Veal Pork

Rare 115°F (120 to 125°F after

resting)

Medium Rare 120 to 125 °F (120 to 130 °F

after resting)

Medium 130 to 135 °F ( 135 to 140 °F 140 to 145 °F (150 °F after

after resting) resting)

Medium Well 140 to 145 °F ( 145 to 150 °F

after resting)

Well Done 150 to 155 F(155 to 160 °F 150 to 155 F(160 °F after
after resting) resting)

• Rare done meat – dark red in color, juicy, soft and spongy with slight resistance.
• Medium rare done meat – more pink color with little pink flowing, a little bit soft,
spongy and springy
• Medium done meat – pale pink in the middle with hardly juice flowing, firm and
springy.

8
 • Well done meat – only a trace of pink color but not dry, spongy, soft and slightly
springy
5. Rest cooked meat before slicing
Cooked meat such as steaks, when rested before slicing are juicier, tender and
grayish in color. Avoid slicing or carving cooked meat straight after cooking

6. Add Seasoning and flavoring

To ensure and enhance the flavor of meat.

Tenderizing Meat
Tenderizing is breaking down the muscle fibers or collagen in meat to soften the
texture and making meat easier to cook and palatable. There are ways to tenderize meat.
➢ Mechanical tenderizing- This is done by pounding with a meat tenderizer or meat
mallet. Cut meat into 1 inch slices before pounding them.
➢ Commercial Powder- these contain enzymes that help break down the tough fiber
of meat.
➢ Marinating- Marinade adds flavor as well as helps tenderize the meat. A proper
marinade contains acid ingredients such as vinegar, wine, oil herbs and spices.
➢ Use of Rubs- A dry mix of herbs and spices are applied to raw meat over a period
and placed in the refrigerator.
➢ Barding- this is used in roasting beef cuts. A thin layer of beef or bacon is wrapped
around the beef cuts. During roasting process, it adds flavor and serves tenderizer.

Explore

Activity 2. CATEGORIZE ME!

Direction: Classify the following kitchen tools, utensils and equipment. Write C for
Cutting tool, MP for mixing tool and preparatory tool and CE for cooking
equipment.

________________1.Chef’s knife ________________6. Frying pan

________________2. Butcher’s Knife ________________7. Oven
________________3. Mixing bowl ________________8. Steamer
________________4.Grater ________________9. Pressure cooker
________________5. Meat grinder ________________10. Tong

Activity 3. SACHRUU OR FALSE!

Direction: Write T if the stament is correct and F if the statement is incorrect. Use
separate sheet of paper for your answers.
________________1. The common types of meat available in the market are beef, pork,
carabeef and chevon.
________________2. Marinades make the meat tender and juicy but it will not add
flavour.
________________3. Seasonings are added early in the cooking process to brighten the
flavor of any meat dish.

9
________________4. Herbs and spices should be lightly used because over using them
will dominate the flavor of the meat.
_________________5.Vegetable cannot be used as raw in meat preparation.

Deepen

Activity 4. DO ME!
Direction: Using short bondpaper and art materials,create a meat recipe of your
own. List down the ingredients and tools and equipment of preparing them. Your
outputs will be evaluated by rubrics below:
Score Criteria

10 Done creatively and neatly showing much relevance to the given

task. The needed ingredients and tools and equipment are well
appropriate.

7 Done creatively and neat enough with relevance to the given task
The needed ingredients and tools and equipment are slightly
appropriate.
5 Done creatively and neat enough but no relevance to the given
task. The needed ingredients and tools and equipment are not
appropriate.

3 Done simply and neat enough but not so relevance to the given
task. Lack of ingredients and tools and equipment .

10
 Gauge
Directions: Read the statements carefully. Choose the letter that best
describes the statement. Write your answer on a separate sheet of paper.

__________1. It is used to cut ham or pork legs and other big portions of meat and
bones.
A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife

__________2. Which of the following cutting methods has a long thin sharp knife
and used to cut meat into thin slices?
A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife

__________3. This tool test the tenderness of meat.

A. Blending fork B. Colander C. Ladle D. Tong

__________4. It is used for mixing.

A. Blending fork B. Colander C. Ladle D. Tong

__________5. This tool is used for handling hot foods.

A. Blending fork B. Colander C. Ladle D. Tong

__________6. This cooking equipment is used for deep frying meat.

A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer

__________7. What cooking equipment is used to make the meat tender?

A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer

__________8. This equipment is used for steaming.

A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer

__________9. Which of the following principles in meat preparation applies the

browning of meat?
A. High heat develops flavor. C. Cook meat according to meat cuts.
B. Low heat preserves moisture. D. Carryover cooking.

__________10. What principle in meat preparation needs cooking the meat in low or
moderate temperature and retains juices and fats in meat?
A. High heat develops flavor C. Cook meat according to meat cuts
B. Low heat preserves moisture D. Carryover cooking

__________11. These are acid (Lemon juice, yogurt and wine) oil, herbs and spices.
A. Herbs and Spices B. Marinades C. Seasonings D.
Vegetables

11
___________12. Which ingredient should be lightly used, because over using it will
dominate the flavor of the meat dish?
A. Herb and Spice B. Marinade C. Seasoning D. Vegetable

____________13. This temperature determines when to stop the cooking process of

a medium rare in beef/veal.
A.115°F B. 120°F C. 130°F D. 150°F

____________14. It is tenderizing meat by pounding with a meat tenderizer.

A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing

____________15. It contains enzymes that help break down the tough fiber of the
meat.
A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing

Congratulations for a job well done!

You are now ready to take the next lesson. Good luck!

12
 13
Pre Test/Gauge
1.A
2. B
ACTIVITY 3. 3. A
1. T 4.C
2. F ACTIVITY 2. Jumpstart 5. D
3. T 1. C 1. carving knife 6. A
4. T 2. C 2. tong 7. C
5. F 3. MP 3. chopping board 8. D
ACTIVITY 4. 4. MP 4. frying pan 9. A
1. DH 5. MP 5. meat tenderizer 10. B
2. MH 6. CE 6. chef’s knife 11. B
3. MH 7. CE 7. pressure cooker 12. A
4. DH 8. CE 8. meat grinder 13. A
5. MH 9. CE 9. steamer 14. D
10. MP 10. sauce pots and pans 15. B
Answer Key
References:
Books

• Department of Education (2016) (Module 2 of 2) Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 271)
• Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

• https://www.allrecipes.com/longform/best-cheese-graters/
• https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/cutting-
boards/knife-friendly-hygienic/
• https://www.amazon.com/Chef-Kitchen-Tools-Soup-
Ladle/dp/B01KJCNID4
• https://www.galleon.ph/home-kitchen-c881/kitchen-utensils-gadgets-
c974/meat-carving-forks-c6575/carving-fork-forged-full-tang-metal-rivets-
p5648392
• https://www.fouroakscrafts.com/make-wooden-spatula/
• https://www.walmart.ca/en/ip/Kitchen-Plastic-Handle-Steel-Hanging-
Frying-Cooking-Tool-Pancake-Turner-Spatula/PRD3GNDD9NWBF84
• https://www.hubert.com/product/23253/HUBERT-Stainless-Steel-Cool-
Tong-with-Black-Silicone-Handle---9L
• https://www.dollartree.com/cooking-concepts-hamburger-patty-
presses/197033
• https://www.allrecipes.com/longform/best-meat-tenderizers/
• https://shopee.ph/Heavy-Duty-Aluminum-Alloy-Meat-Grinder-32-(32-kilos-
hr)- i.14686315.1359490370
• https://shopee.ph/Electric-Deep-Fryer-220V-Stainless-Steel-Frying-
Machine-i.50109257.1189351144
• https://foodal.com/kitchen/pots-pots-skillets-guides-reviews/guides/best-
frying-pans/
• https://www.thekitchn.com/double-boilers-what-are-they-a-132018
• https://ansons.ph/product/asahi-pr-42-4-liters-pressure-cooker/
• https://www.kyowa.com.ph/products/k-3315-electric-oven-45l-black
• https://www.philips.com.sg/c-p/HD9120_56/steamer

14