Cookery 10

Quarter 3

Self -Learning Module 12

Prepare and Cook Meat

Types of Knives and their uses and

Composition of Meat
 PRE-TEST
Multiple Choice:
Directions: Read each of the following questions carefully and choose the letter
with the correct answer. Write your answer in your test notebook.
_____1. Which of the following cutting knives is used for cut, trim and section raw
meat?
A. Boning knife C. Cleaver knife B.
Butchers knife D. Set of slicing knife
_____2. What is used for accurate cutting of steak?
A. Boning knife C. Chef’s knife
B. Butchers knife D. Steak knife
_____3. Which of the following knives is use to cut meat through bones?
A. Carving knife C. French knife
B. Cleaver knife D. Utility knife
_____4. What part of meat has the great amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
_____5. What refers to white flecks and fat streaks that is stored within the lean
meat pieces?
A. Barding C. Ligaments
B. Fiber D. Marbling

LESSON
Types of Kitchen Knives and their uses
Knives used for cutting, chopping, slicing are the most
important tools in the kitchen.
1. Butcher’s knife- this is used to section and trimming raw
meat. It can be used as a cleaver to separate small joints
or to cut bones.

2. Chef’s knife or French knife- It’s one of the most flexible

tools similar to butcher’s knife but much thinner and
lighter. It is used to chopped, sliced, diced and cut other
ingredients such as beef, poultry, fish. Usually they are 8-
12 inches long.
3. Boning knife- it is used for more effective deboning of meat
cuts. It can cut through those hard connective tissues and
joints that fail with other knives. It has thin blade and
pointed tip.

4. Cleaver knife- it is a broad knife with a rectangular shaped

blade. It is used mainly for cutting through bones.

5. Steak knife-it is s sharp table knife used for cutting steak.

6. Carving knife- this is a long, thin sharp knife used to cut

meat into thin slices.

Composition of Meat

Meat refers to parts of the animals which are used as

food.
Meat muscle, which is what we eat, bound
together with connective tissues which are mainly
attached to the animal’s bone structure and other
muscle classes.
Water in meat is the most abundant factor
followed by protein and then fat. Carbohydrates,
minerals, and vitamins are present but are
nevertheless metabolically and nutritionally very
essential.

The muscle contains about 60-70 percent water, about 10- 20%
protein, 2.5-22% fat, 1.2 of carbohydrates and 1% ash depending on the
shape and species.

The fat in meat contributes to:

A. Juiciness
Marbling refers to white flecks and fat streaks that is
stored within the lean meat pieces. Surface fats when
cooking prevent the meat from drying out. Barding is
the term for adding surface fat.

B. Tenderness
Marbling keeps muscle fibers apart, making meat
easier to chew.

Well-marbled meat usually means that the cooked

meat is juicy and tender.

C. Flavor
Fat is the primary flavoring source in meat.

ACTIVITIES

Activity I: Matching Type

Directions: Match Column A to Column B. Write the letter of the correct answer in
your activity notebook.

Column A Column B

__________1. Used to slice meat through bones. A.

__________2. Used to section raw meat and to separate

small joints or to cut the bones.

__________3. Used to cut steaks. B.

__________4. Used to cut meat into thin slices. C.

__________5. Used to chopped, sliced, diced and cut

other ingredients such as beef, poultry, fish.
D.

E.
Activity II: Enumeration

Give the composition of meat

1.__________________________

2.__________________________
3.__________________________

4.__________________________

5.__________________________

WRAP–UP

Write something about the lesson that you just studied by completing the
statement below.
I have learned and understand that
__________________________________________________________________________________
_________________________________________________________________________________.

VALUING
In your own words, answer this question briefly.

As a chef or kitchen helper, how does knives help you in your day to day activities?
Why is it important to know the uses of its kind?

_________________________________________________________________________________

________________________________________________________________________________.

POST TEST
Multiple Choices:
Read and understand the statement. Choose the letter of the correct answer.
Write your answer in your notebook.
1. Refers to animal parts that are used for food?
A. Beef C. Pork
B. Meat D. Poultry
2. This contributes to the flavor of meat?
A. Fat C. Marbling
B. Ligament D. Connective tissues
3. The large percentage in the muscle tissue of an animal.
A. Carbohydrates C. Protein
B. Fat D. Water
 4. The white flecks and fat streaks that is stored within the lean meat pieces.
A. Barding C. Connective tissue
B. Marbling D. Muscle fiber
5. The term for adding surface fat.
A. Barding C. Marbling B. Carving D. Skinning
6. This knife is used to section and trimming raw meat.
A. Boning knife C. Cleaver knife
B. Butcher’s knife D. French knife
7. A flexible tool used to chop, dice, slice meat and other ingredients.
A. Boning knife B. Chef’s knife C. Butcher’s knife D. Cleaver knife
8. A table knife used to cut steak.
A. Boning knife C. French knife
B. Carving knife D. Steak knife
9. This is a sharp knife used to cut thin slices of meat.
A. Butcher’s knife C. French knife
B. Carving knife D. Steak knife
10. It has thin blade and pointed tip used to debone meat.
A. Boning knife C. Chef’s knife
B. Carving knife D. French knife

REFERENCES
Printed Materials

• Technical Vocational Livelihood Education-Cookery Module 2. 1st ed.

Philippines: Department of Education, 2016.
• CBLM, Food Trades, Technical Vocational Schools, Department of
Education; Republic of the Philippines

Images

• https://www.jessicagavin.com/types-of-kitchen
• https://ecampusontario.pressbooks.pub/meatcutting/chapter/composition-of-meat/
• https://www.google.com/search?sxsrf=ALeKk02wbpQjfyf3-
VBpDFuObT4dIzVN8w:1599487415970&source=univ&tbm=isch&q=Pictures+of+meat+fats