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Technology
Livelihood Education
Cookery
Quarter 1 – Module 21:
Quality Trimming
TLE–COOKERY Grade 9
Alternative Delivery Mode
Quarter 1 – Module 21: Quality Trimming
First Edition, 2020

Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to seek permission from copyright owners to use these
materials. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Jaesil C. Balacuit and Jona O. Mendoza
Editor: Alfie A. Lopez, Michell Potot, Norviña A. Tubongbanua, Ed. D.
Reviewers: Grace Beta D. Ledda, Rose Marie E. Diocares, Ed. D.,
Esteban F. Canones Jr. Ed. D., Ely B. Magallanes, Alma M. Beton, Ed. D.
Layout Artist: Jona o. Mendoza and Gemma B. Malicay
Management Team: Dr. Isabelita M. Borres, CESO III
Eugenio B. Penales, Ed. D
Sonia D. Gonzales
Dr. Jeanelyn A. Aleman, CESE
Evelyn F. Importante, Ed. D
Rose Marie E. Diocares Ed. D

Printed in the Philippines by ________________________

Department of Education – Region IX

Office Address: Regional Center, Balintawak, Pagadian City

E-mail Address: region9@deped.gov.ph
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Technology
Livelihood Education
Cookery
Quarter 1 – Module 21:
Quality Trimming
Introductory Message
For the facilitator:

Welcome to the TLE-Cookery 9 Alternative Delivery Mode (ADM) Module on Quality

Trimming!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

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For the learner:

Welcome to the TLE-Cookery 9 Alternative Delivery Mode (ADM) Module on Quality

Trimming!

The hand is one of the most important parts of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish tasks. Hence, the hand in this learning resource signifies that you are
capable and empowered to successfully demonstrate the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also enables retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to prepare a variety of appetizers. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with the
textbook you are now using.

The module contains only one lesson:

• Lesson 1- Quality Trimming
After going through this module, you are expected to:
1. explain what is quality trimming;
2. appreciate the value of quality trimming in every preparation; and
3. utilize quality trimming

What I Know

Direction: Read and understand each statement carefully. Choose the letter of the
correct answer and write it on a separate sheet of paper.
1. Which statement is CORRECT step in trimming meat for the appetizer dish?
a. Saw the meat.
b. Do not pat meat dry.
c. Sharpen knife first.
d. Unfreeze meat before cutting.

2. What do you call the process of removing something by cutting to enhance the
appearance of the appetizer?
a. garnishing b. trimming
c. designing d. presenting

3. What is the standard thickness of the vegetables when sliced for

garnishing?
a. 5mm b. 1mm
c. 10 mm d. 15 mm

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4. What type of vegetable cut will you make if you are planning to prepare a
vegetable relish?
a. chopping b. rondelle
c. julienne d. chiffonade

5. What will you do with your trimmed fats of meat?

a. Melt it over to become oil for frying.
b. Cook it for food of your fat animals.
c. Throw it to the garbage bin.
d. Just give it your neighbor.

6. What is the best cut of your cucumber, when you make cucumber tuna flakes?
a. bais b. dicing
c. jullian d. rondelle

7. What are very fine parallel cuts for your coleslaw salad?
a. mincing b. juliene
c. chiffonade d. pays anne

8. Which knife is good for trimming bread for canapé?

a. serrated b. butcher
c. clever d. zester

9. How many minutes will you freeze an appetizer before trimming?

a. 10 b. 20
c. 30 d. 15

10. Which type of slices below will cut in straight, downward cutting
motion?
I- Dicing
II- Chopping
III- Mincing
IV- juliene

a. I b. II
c. III d. IV

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 Lesson

1 Cookery: Quality Trimming

As you look for ways to knock out the fat on all our favorite foods, trimming meat is
one of the easiest places to start. By trimming off excess fat from the pieces of meat
you’re using, you start to knock out the fat from your food before you ever place it on
the grill. In addition, particularly for steaks and other cuts of beef, excess fat can
actually curl the edges of your meat up, so trimming before cooking keeps your
finished plate looking great.

What’s In

Activity1. Think and look back

This activity will give you an opportunity to review the past lesson.

Direction: Write a statement that best describse the words below.

1. Sanitizing
2. Appetizer
3. Kitchen tools
4. Cleaning agents
5. Kitchen equipment

Refer your answers to the answer key. Great! You have mastered already
the previous lesson. Let’s have another activity.

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 Notes to the Teacher
In this module you will facilitate ADM learners to go through a
series of learning activities in order to produce the desired learning
outcomes. This is a kind of flexible learning which allows the
learners to learn by considering their convenience for time and or
location. Hence, learning resource is aligned to the curriculum. It
is designed to meet the needs and circumstances of learners.

What’s New

Activity 2. Arrange Me!

Direction: Answer the following questions by imaginary encircling the correct word/s
written horizontally, vertically or diagonally in the table. Write the answer on a
separate sheet.

Q A P S L I C E K E S N
E R T Y Y S G H F O L F
A S F F T E I B J J M Y
E Y B M I F H A L J I G
E U O Z W V I S H N P H
W W I S E E N O L A D E
F B H J S E F T B M H Q
F I O F S H A R P E N K
C C B N P A T I H K L I
O P S N I M S M D F Q P
A F K M N S O M E A T M
W U N V G I E I L X F E
Q E C Z G N N N P L S N
X V B N E A T G I O B T
A A C V I U S O M T M R
E T B L O S R B Y B U I

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Motive Questions:

1. What do you think is the lesson all about from the words you formed?
2. Are these words familiar to you?

Refer your answers to the answer key. It’s a nice try! Let us
learn more about the lesson.

What is It

Sometimes it is necessary to trim meat in preparation for a specific recipe or cooking

method. Trimming involves the removal of unwanted pieces of meat such as fat and
sinew.

To make trimming meat easy, follow these simple steps:

• Always sharpen your knife first. Fat and fatty tissue can be extremely hard to
cut through. If you try to do it with a dull knife there’s a good chance that you’re
going to destroy your cut of meat as you try to trim. With a sharp knife, you don’t
have to worry about tearing up your meat as you trim the fat.

• Freeze meat for few minutes before trimming. By freezing the meat (only for
about 20 minutes), you’re making it easier to cut and trim. If you freeze the cut
that you’re using, you’ll be able to cut off the excess fat much faster.
Note: if you’re slicing meat for a salad, sandwich or other dish, freezing will also
make this much faster.

• Pat meat dry before placing on cutting board. There’s nothing worse than
trying to cut something, only than to have it slide as you slice. If you cut your
pats dry before you place them on the board, they are less likely to slide.

• Slice, don’t saw. You want to use smooth slicing strokes going away from your
body to easily remove the fat. Slicing away fronm your body will provide added
protection for you as you cut, and slicing is a lot less work than sawing at a piece
of meat. In truth, if a piece of fat won’t cut away easily, remove your knife and
reposition. Simply sawing on the same cut is just going to tear up the meat itself.

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 • Cut off small pieces of fat to avoid trimming off meat. By trimming off the fat
in smaller pieces, rather than trying to take it off in large sections, you’re less
likely to cut off actual meat with the fat you’re trying to trim. There’s nothing
worse than buying a 6 0z. steak, then ending up with 4 oz. because you trimmed
off a good bit of the meat with the fat.

Basic Techniques: How to Trim the Fat Off Meat.

Like many of you, we’ve been recently buying more whole cuts of meat to use in braises
and to stretch our food dollar a little further. These often come with a fair amount of fat
and gristle still attached, which can make the final dish unpleasantly greasy if left on.

As always when working with meat, use a sharp knife. Set the cut of meat on a cutting
board. Cut or pinch off a small tag of the fat toward the top.
Still holding onto the tag of fat, set your knife in between this fat and the meat. Pull the
tag of fat away from the meat so that it is taut and begin cutting downward in a slicing
motion. Tilt the knife slightly toward the fat as you slice. If you cut straight downward,
you’ll end up going into meat.

As you trim the fat off, keep it taut and almost parallel to the cutting board. This will
help pull it away from the meat and make it easier for you to cut accurately.
Go slow and work in clean, smooth strokes. Don’t try to remove all of the fat at once.
Work in strips, starting over at the top of the meat each time. Like most things in the
kitchen, practice makes perfect!

If you so desire, you can render the fat by melting it over medium heat and then straining
it. Rendered fat is good for cooking and frying.

Basic Knife Cuts

1 Chopping done with a straight, downward cutting motion.

Chiffonade making very fine parallel cuts.
2 (shredding)
3 Dicing producing cube shapes
4 Diamond thinly slicing and cutting into strips of appropriate
(lozenge) width
5 Mincing producing very fine cut usually for onions and garlic
Julienne and making long rectangular cut
6 baton
net
7 Pays Anne (Fermi making curved or uneven cuts of the same thickness
ere
8 Rondelle making cylindrical cut
9 Bias making diagonal cut
10 Oblique, or roll making diagonal cut by rolling the long cylindrical
cuts vegetables

Did you learn something? Very good! Now, let’s have more
activities to master
6 the lesson.
 What’s More

Activity 3: Check and correct!

Direction: Check if the statement related to trimming meat is easy. If it is correct draw
a smiley happy face , if it is wrong, write the correct statement.

1. Freeze meat for a few minutes before trimming.

2. Always sharpen your knife first.
3. Slice, don’t saw.
4. Pat meat dry before placing on cutting board.
5. Cut off small pieces of fat to avoid trimming off meat.

What I Have Learned

Activity 4: Fill Me In!

Direction: Read and understand the sentence carefully. Choose the right recipe of the
procedure being stated. Write your answer on a separate sheet of paper.

cutting board sharp

meat downward
melting

1. When working with meat, use a ____ knife.

2. Set the cut of _____ on a cutting board.
3. Pull the tag of fat away from the meat so that it is taut and begin cutting ____ in
a slicing motion.
4. As you trim the fat off, keep it taut and almost parallel to the _______.
5. If you so desire, you can render the fat by ________ it over medium heat and then
straining it.

It seems that you learned a lot from the previous activities. So, Let’s have
another activity.

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 What I Can Do

Activity 5: Collect and research!

Direction: Collect or search one picture of trimming meats and paste it on a bondpaper,
using any decorating materials, glue, and coloring materials. Present your output to
your teacher for final evaluation.
Rubric

CRITERIA 10 8 6 TOTAL
Relevance of the All 1-2 3 or more
photos/pictures photos/pictures photos/pictures photos/pictures
presented (50%) are relevant. are not are not
relevant. relevant.
Creativity and Show creativity Show It does not
resourcefulness and resourcefulness show
(40%) resourcefulness but not so resourcefulness
of the outputs creative and creativity of
the finished
output.
Neatness (10%) There are no There are few There are many
erasures. erasures. erasures and
dirt.
TOTAL

Note: Safety first in performing your task.

Refer this activity to your teacher for checking your output. Amazing! It’s
properly done. Congratulations!

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 Assessment

Direction: Read and understand each statement carefully. Choose the letter of the
correct answer and write it on a separate sheet of paper.
1. Which type of slices below will you cut in a straight, downward cutting motion?

I - Dicing
II - Chopping
III - Mincing
IV - Juliene

a. I c. III
b. II d. IV

2. How many minutes will you freeze an appetizer before trimming?

a. 10 c. 30
b. 20 d. 15

3. Which knife is good for trimming bread for canapé?

a. serrated c. clever
b. butcher d. zester

4. What are very fine parallel cuts for coleslaw salad?

a. mincing c. chiffonade
b. julienne d. pays anne

5. What is the best cut of your cucumber when you make cucumber tuna flakes.?
a. bais c. jullian
b. dicing d. rondelle

6. What will you do with your trimmed fat of meat?

a. melt it over to become an oil for frying
b. cook it for food of your fat animals
c. throw it to the garbage bin
d. just give it your neighbor

7. What is the standard thickness of the vegetables when sliced for garnishing?
a. 5mm c. 10 mm
b. 1mm d. 15 mm

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 8. What do you call the process of removing something by cutting to enhance the
appearance of the appetizer?
a. garnishing c. designing
b. trimming d. presenting
9. Which is a CORRECT step in trimming meat for the appetizer dish?
a. saw the meat c. sharpen knife first
b. do not pat meat dry d. unfreeze meat before cutting
10. What type of vegetable cut will you make if you are planning to prepare a
vegetable relish?
a. chopping
b. rondelle
c. julienne
d. chiffonade

Refer your answer to the answer key. What is your score? It seems that
you really mastered the lesson.

Additional Activities

Activity 6: True or False

Direction: Read and understand the statement carefully. Write T if the statement is
true and F if it is false. Write your answer on a separate sheet of paper.

1. If you try to do trimming with a dull knife there’s a good chance that you’re going
to destroy your cut of meat as you try to trim.
2. If you freeze the cut that you’re using, you’ll be able to cut off the excess fat much
faster.
3. If you cut your pats dry before you place them on the board, they are less likely
to slide.
4. If a piece of fat won’t cut away easily, remove your knife and reposition.
5. By trimming off the fat in smaller pieces, rather than trying to take it off in large
sections, you’re less likely to cut off actual meat with the fat you’re trying to trim.

Refer your answers to the answer key. Very good! Good luck to the
next lesson

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Assessment What have I learned?
1.a 1. Sharp
2.b 2. Meat
3.a 3. Downward
4.c 4. Cutting board
5.a 5. Melting
6.a
7.b
8.b
9.c
10.c
What’s More
1.
Additional What’s In 2.
activities 3.
1. s defined as 4.
1. T cleaning something I 5.
2. T to make it free of
3. T bacteria disease
4. T causing elements
5. T 2. A food/ drink that What I Know
stimulates the
appetite. 1. C
3. Is a small hand held 2. B
tool used for food 3. B
What's New preparation. 4. D
4. Are substances used 5. A
1. Slice 6. A
to remove dirt.
2. Sharpen 7. C
Refer to the larger items in
3. Fats 8. A
the kitchen that handle
4. Trimming 9. B
5. Meat the bulk of the prep and
cooking processes 10.b
Answer Key
References

• Kong, Anicita, S., Domo, Aniceta P., 2016. Technical-Vocational-Livelihood

Home Economics Cookery Manual 2, pp. 154 and 333.

• https://www.georgeforemancooking.com/blog/tips-and-tricks-meat-aspx

• https://www.scribd.com./document/439101313/ADM-LR-Standards-v-11-
083019-pdf

• MELC-Applied-and-MT-2.docx., pp. 95-96

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For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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