GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts

Father God,
As we start this new day for new
learning, we ask for Your guidance.
Lead us all the way. May You let us see
through Your eyes, listen through Your
ears, and speak with Your Mouth.
Be with us as we explore the world.
Give us the heart to love and be kind to
one another. Please watch over all our
teachers, children, and families.
In Jesus’ name. Amen

Online
Class Rules
Let us follow these rules to make learning
interesting and organized.

Be Prepared
Prepare your things on your desk before
the class starts.
Make sure you have your notebooks, books, and pencils
within your reach. So that you can easily follow and not
miss any information.

Be On Time
Wake up early.
Set the alarm before you go to sleep. Eat your
breakfast before joining the class.

Familiarize the terms
Make sure you know the online terms.
Listen attentively to your teacher. Always mute your
microphone and unmute if asked by the teacher.

Stay Focus
Remove distractions.
Stay focus on the lesson and avoid opening other tabs
and playing while attending the class.

Let’s
Answer the
Assignment!

Screenshot
your answer
and send it to
me.

EVALUATION:
MATCHING TYPE
c
e
b
d
a

EVALUATION:
MATCHING TYPE
c
e
d
a
b

review
yaRN?
START >
Easyhan lang ang pagtype 

________
ROUND 3
It is the white connective tissue
that dissolves or breaks down by
long, slow cooking with liquid.

Collagen
ROUND 3
It is the white connective tissue
that dissolves or breaks down by
long, slow cooking with liquid.

________
ROUND 3
Textured meat that has large fibers.

Course
ROUND 3
Textured meat that has large fibers.

________
ROUND 3
It is the main source of flavor in
meat.

Fat
ROUND 3
It is the main source of flavor in
meat.

________
ROUND 3
It is the 70% of muscle tissue.

Water
ROUND 3
It is the 70% of muscle tissue.

________
ROUND 3
It is the yellow connective tissue
and is not broken down in cooking.

Elastin
ROUND 3
It is the yellow connective tissue
and is not broken down in cooking.

AT ANG NAGWAGI
AY...
Thank you for playing! Talino nga yorn! CHAR!

Prepare and
Cook Meat:
Cook Meat
Cuts
QUARTER 4 Lesson 1 Learning
Outcome 2

• Identify and discuss
appropriate cooking
methods for meat cuts;
• Explain the effect of
heat on meat during
cooking
• Discuss factors
affecting the choice of
cooking methods in
meat.
OBJECTIVES:

Unlocking
of Terms
QUARTER 4 Lesson 1 Learning
Outcome 1

Searing
-is a cooking technique
that exposes ingredients
(typically meat) to a high
temperature to create a
crisp browning on the
outside.

Marinade
-is a liquid solution in
which you soak foods,
particularly meats,
before cooking.

Doneness
-is a gauge of how
thoroughly cooked a
cut of meat is based on
its color, juiciness, and
internal temperature.

-A large joint of meat or
poultry, usually served as the
main dish with a meal.
Grosse Piece

- It is the main course, or
sometimes a dish before the
main course.
Entree

The main difference between
the main grosses pieces is that
the entries are cut up before
being cooked. They do not
require the same methods of
preparation as the grosses
pieces which are prepared in
single large pieces. It is,
therefore, not possible to group
the two types of dishes in
the same category.

-when pressed with a finger, the meat is
very soft with jelly like texture. If you order
your food rare, the central portion of the
meat will be a bright red color.
Rare

-when pressed with a finger, meat feels
springy and resistant. It should be warm
through the middle with most of the center
pink in color with a hint of red.
Medium Rare

-when pressed with a finger, meat feels firm
and there is a definite resistance. The center
of the meat will display a light pink color
with charred brown outsides.
Medium

-when pressed with a finger the meat feels
hard and rough. It is the “most cooked” and
it's fairly tough to chew through and has no
pink in the center.
Well Done

High-quality protein is the
major constituent of meat
after water, accounting for
about 20 percent of its weight.
Meat contains 7 grams of
protein per ounce.
Protein

Fat content can vary widely,
according to the grade of
meat and its cut.
Fat

Meat contains very little
carbohydrates, glycogen, found in
liver and muscle tissue is present
when the animal is alive, but the
glucose that makes up the glycogen is
broken down to lactic acid during and
after slaughter.
Carbohydrates

Meat is an excellent source of
certain B vitamins – thiamin (B.,
riboflavin (B2), pyridoxine (B6),
vitamin (B12) niacin, and some
folate. Niacin is obtained from
tryptophan, an amino acid
plentiful in meats and milk.
Vitamins

Meat is an excellent source of
iron, zinc, copper, phosphorous,
and a few other trace minerals.
Minerals

Safe Cooking Temperatures
for Various Meat

Fresh Meat
-meat that is recently slaughtered, has not
been preserved, frozen

Chilled Meat
-meat that is placed in chiller or slightly cold

Cured Meat
-meat preserved by salting, smoking or
aging.

Processed Meat
-meat preserved by chemical process.

3 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 marinating and
also when it‘s being cooked.
• The third, is any herb and/or spice. This
is what gives a marinade its unique
flavor and zest.

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's
marinating.
• Never reuse 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.

Porkchop 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 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.

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.

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.

Two Basic Coatings:
• Flour – coat the meat before
cooking, otherwise the flour
becomes sticky and unpleasant.
• Bread crumbs – 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 bread
crumbs.

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
– meats of domesticated sheep. Its texture is a direct
result of what it consumes and the age at which it is
slaughtered.

Carabeef
– meat from carabao.

Chevon
– 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.

Let Us Remember
Meats are the parts of animals that
are used as food.
Knives are the most important tool
in the kitchen.

Let Us Remember
Fresh meat spoils quickly, so it
must be stored immediately.

See you next time!
If you need anything, please don't hesitate to contact me.
Consultation Hours:
Anytime of the day! Chariz!

GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts

More Related Content

What's hot

Similar to GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts

More from KattieAlisonMacatugg1

Recently uploaded

In this document

GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts