Las 2 Q4 Cook Meat Cuts
Las 2 Q4 Cook Meat Cuts
Las 2 Q4 Cook Meat Cuts
DEPARTMENT OF EDUCATION
Region III
SAPANG PALAY NATIONAL HIGH SCHOOL
City of San Jose del Monte 3024, Bulacan
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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.
Finger test to check the doneness of Meat
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Nutrient Content of Meat
Meat consists of water protein and fat, with a few minerals and some B vitamins.
1. Protein - Lean meat supplies great amount of high quality protein. The average value of meat
protein is about 22%.
2. Fat –content can vary widely, according to the grade of meat and its cut.
3. Carbohydrates – Meat contains a little amount of carbohydrates.
4. Vitamins – - Meat is an excellent source of B vitamins-thiamin (B1), riboflavin (B2), niacin (B3)
pyridoxine (B6), Cobalamin (B12) and some folate.
5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other
trace minerals.
Meat cuts
Primary Cuts of Meat
Beef
Veal
Lamb
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Pork
Marinades
` Good marinade will add flavor to your favorite meat and make it more tender and juicier. Making
a marinade is very simple. All you need are three basic components. 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. The second, is oil. This protects and preserves the food while marinated and when it’s
being cooked. 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.
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.
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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.
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
1. Dry heat cooking, such as roasting, broiling, or sautéing.
2. Moist heat cooking, like braising, steaming, or poaching.
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's actually a form of dry-heat cooking.
But if you've ever seen the violent reaction of hot oil to even a tiny drop
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of water, you know that oil and water are a couple of opposites that has nothing to do with each
other.
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.
Because it surrounds the food in water that maintains a constant
temperature, simmering cook’s food very evenly. It is an excellent
choice for culinary preparations including stocks or soups, starchy items
such as potatoes or pastas, and many others.
Boiling
The hottest of these three stages is boiling, where the water reaches its highest possible
temperature of 212°F. It is 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.
Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when
preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds
true for delicate fish as well as some pastas.
Steaming
Steaming is a moist-heat cooking technique that employs hot
steam to conduct the heat to the food item.
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. Though it can be done
on the stovetop, braising is best done in the oven, because the heat fully surrounds the pot and
causes the food to cook more evenly than if it were only heated from below.
Begin by Searing- Because moist heat does not permit the various browning reactions that dry heat
produces, giving cooked meats the brown, outer crust that also helps to develop complex flavors and
aromas, it's customary to sear meat in a pan with a small amount of hot fat before braising it. This
step helps to develop flavors as well as making the meat more appealing visually. Read more
about how to braise meat
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How Braising Works
Braising is a good choice of cooking method for cuts of meat that are tougher or from older
animals. The connective tissues that are more prevalent in cuts like this, and which can make meats
tough and chewy when improperly cooked, are slowly dissolved through long, slow application of
moist heat. So you end up with a tender piece of meat.
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.
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Learning Activity Sheet in Technology and Livelihood Education
Quarter 4 - LAS #2
Activity I. Identification Identify the pictures that describes the doneness of meat or write the
doneness temperature of meat.
Activity III: Multiple Choices: Choose the letter of the correct answer.
1. What is the right cooking temperature of a medium well-done meat?
A. 125 °F B. 140°F C. 150°F D. 160°F
2. What is the indication when the meat is well done?
A. when pressed with finger meat springy and resistant.
B. when pressed with a finger the meat feels hard and rough.
C. when pressed with a finger meat feels firm and there is a definite resistance.
D. when pressed with finger the meat is very soft, juicy and with jelly like texture.
3. Which of these provides meat a limited amount of nutrients?
A. Carbohydrates B. Fats C. Minerals D. Vitamins
4. What is soft, juicy and jelly-like texture of a roast meat when done?
A. Rare B. Medium C. Medium rare D. Well done
5. What are thiamin, riboflavin, pyridoxine, cobalamin, and niacin that can be derive from meat?
A. Carbohydrates B. Minerals C. Protein D. Vitamins
The temperature of a prime rib roast meat if the client needs medium rare.
A. 125-129 °F B. 130-134 °F C. 145-154°F D. 155- 164°F
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7. Which of the following vitamins and minerals are NOT present in meat?
A. Vit B B. Vit C C. Iron D. Zinc
8. What is the color of a well-done steak when cooked at internal temperature of 160 degrees?
A. Brown B. Pink C. Dark red D. Pale pink
9. This indicates when pressed with a finger meat feels firm and there is a definite resistance.
A. Rare B. Medium C. Medium rare D. Well done.
10.What nutrient differ according to the meat grade and cut?
A. Carbohydrates B. Fats C. Protein D. Vitamin
Activity IV: Directions: Identify the following terms for marinating. Write the answer in a space
provided.
. ________1. It is a mixture of acid, oil and seasoning.
________ 2. It gives flavor and zest to the meat.
________ 3. It protects and preserves meat for marinating.
________ 4. It helps to make the meat tender.
Activity V:Read and understand the following guidelines for marinating. Write the word TRUE
is the statement is correct and FALSE if it is incorrect.
____1. Keep the marinated meat refrigerated to avoid bacterial contamination.
____2. Frozen meat is recommended to marinate because it cannot absorb the marinade.
____3. Never reuse marinades.
____ 4. Never use non-reactive metal container to avoid acidic mixture to react the metal.
___ 5. Marinating time may vary on the type, cut and size of the meat.
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Reflection:
Why meat is very important in a meal?
Journal Writing
Date:
TOPIC:
I learned that:
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How does our lesson help you to recognize the doneness of meat?
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References for Learners
Department of Education Kto12 Curriculum Learners Module for Cookery 10 pages 271-284
Prepared by:
Note: Practice Personal Hygiene Protocols at all times. Please include this in All Learning Activity Sheets.
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