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TLE/TVE 10
Cookery /
Food Technology
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Cookery – Grade 10
Quarter 4 – Module 2: Methods of Cooking Meat (Moist Heat Cooking)
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Erlinda G. Ursolino
Editor: Jerwina V. See
Reviewers: Raneth A. Yago (technical)
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Manggahan High School

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Cookery 10
Quarter 4
Self-Learning Module 2
METHODS OF COOKING
MEAT
(MOIST HEAT COOKING)
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Introductory Message

For the Facilitator:

Welcome to the Cookery 10 Self-Learning Module on Methods of Cooking Meat (Moist

Heat Cooking)!

This Self-Learning Module was collaboratively designed, developed and reviewed by

educators from the Schools Division Office of Pasig City headed by its Officer-in-
Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in
partnership with the City Government of Pasig through its mayor, Honorable Victor
Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum
using the Most Essential Learning Competencies (MELC) in developing this
instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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. Moreover, 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 Cookery 10 Self-Learning Module on Methods of Cooking Meat (Moist

Heat Cooking)!

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 material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measure how much you have learned from the
entire module.
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EXPECTATIONS

At the end of this session you would be able to do the following:

1.Identify the moist heat cooking;

2.Determine the way of cooking food using different examples of moist heat method;

3.Understand the method of braising short ribs.

PRE TEST

Directions: Read and understand the following statement. Write the word TRUE is
the statement is correct and FALSE if it is incorrect. Write the answer in the
space provided.

____1.Moist heat cooking does not use steam or liquid.

___2. Simmering refers to cooking food in liquid that reaches the boiling point and at

its rolling boil.

___3. Boiling refers to cooking food in a gentle and slow manner.

___4. Pan searing is a technique that can be used in braising.

___5. Braising is a cooking method that cannot be used in larger

cuts of meat and tougher protein.

RECAP

Briefly discuss about the effect of heat to meat and dry heat cooking method.
__________________________________________________________________________________
________________________________________________________________.
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LESSON

METHODS OF COOKING MEAT (MOIST HEAT COOKING)

(MOIST HEAT COOKING)
Moist heat cooking uses steam, water, stock, wine, or some other liquid to
transfer heat to food. Cooking temperature is minimum of 140°F to a
maximum of 212°F.

EXAMPLES OF MOIST HEAT COOKING

• Simmering
• Boiling
• Steaming
• Braising and Stewing

1. SIMMERING
Refers to cooking food in liquid, gently and
slowly. It is a much hotter than poaching
just below the boiling point, thus, the
liquid is not at a full rolling boil. Its
temperature is from 180°F to 205°F.
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Simmering can be able to cook food

evenly. It is the best method for
culinary preparations including
stocks or soups, starchy items such
as potatoes or pastas, and many
others.

2. BOILING

It is a cooking of food where the water is

relatively at its highest temperature of
212°F in which it is at a full rolling boil.
Boiling is the hottest stage of cooking
liquid (simmering, poaching, and
boiling).

However, boiling is the least likely to be

used for cooking delicate food. The full
boil, where bubbles can violently break
over the surface of the liquid. This
process can cause damage to the food.
Boiling is best for more study food
products.

3. STEAMING
This method of cooking that involves
moist heat technique.
The steam conducts heat to the food
and cooks it.
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In steaming, the way of cooking is the

food is separate from the boiling water
and only comes into direct contact with
the hot steam.

4. BRAISING AND STEWING

In steaming, the way of cooking is the
food is separate from the boiling water
and only comes into direct contact with
the hot steam.
Stewing is a way of cooking food
that uses smaller pieces of meat
totally submerge in liquid.

Braising is relatively cooking bigger

pieces of meat or poultry partially
covered with liquid and then simmered
slowly at a low temperature.

BEGIN BY SEARING

Searing or pan searing is

a technique that culinary used in
grilling, baking, braising, roasting and
sauteing, in which the surface of food
is being cooked at high temperature
until a browned crust forms.
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HOW BRAISING WORKS?

Braising a combined cooking method
that begins with pan searing followed
by slow, gentle cooking in a liquid or
sauce. This is usually done in an oven
or a slow cooker until all ingredients
become tender.

Braising is a best cooking method for

big cuts of meat that are tougher or
meat from older animals.

Braised Short Ribs

with Mashed Potatoes Recipe
Tools and equipment needed:

Oven
String for tying
Pan
Ladle
Strainer

Ingredients needed for potatoes:

1 kilo cut into cubes peeled potatoes
2 medium size turnips (singkamas) optional
1 cup whole milk
6 tablespoons butter
1 tablespoon chopped fresh/ dried rosemary
(optional)
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Ingredients needed for ribs:

8 meaty beef short ribs (3- to 4-inch-long 1 cup of cubes peeled carrots

or about 2 kilos) 1 tablespoons of all- purpose flour

40 ml oil or 3 tablespoons butter 3 cups low-salt beef broth

2 cups onions 2 tablespoons tomato paste

5 cloves of garlic 2 pcs. Bay leaves

2 tablespoons of chopped celery Salt to taste

Pepper to taste

Procedure: Ribs
1. Tie the short ribs (do this to keep the meat stay on the bone during
cooking.
2. Wipe the meat with lint-free towel to dry the meat.
3. Heat the oil in a heavy metal cooking pot until very hot. Brown the meat
on all sides. Transfer browned meat to a browning pan. (pan searing
technique)
4. Sauté garlic, onions, celery and carrots to the cooking pot until lightly
browned.
5. Stir in the all-purpose flour to make a roux.
6. Add the beef broth and tomato paste. Simmer until thickens.
Procedure: Potatoes
7. Preparation of milk mixture
In a separate small saucepan bring milk, butter, and rosemary into
simmer for five to ten minutes. Stir constantly to avoid curdle or lumps.
Set aside for a while.
8. Cook potatoes and turnips in large pot of boiling salted water until
tender,
about 15 minutes.
9. Drain potato mixture and return to pot. Stir briefly over medium heat to
evaporate excess moisture.
10. Add milk mixture and mash well. Season to taste with salt and pepper.
11. Transfer ribs and sauce to a large bowl. Serve short ribs with mashed
potatoes.
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ACTIVITIES

ACTIVITY 1
Directions: Create your own pork adobo recipe or beef steak recipe applying the
moist heat cooking such as simmering, boiling, stewing and braising. You may
write recipe or attach your written recipe below.
_____________________________________________________________________________

__________________________________________________________________________.
Activity 2.
Directions: Match Column A to Column B. Match the correct description of each
item. Write the letter of your choice in the space provided.

A B
____1. reaches temperature at 212 degree
a. Poaching
Fahrenheit.
____2. cook food in slow and gentle manner. b. Broiling
____3. cooking method that conducts heat to the food
separate from the boiling water c. Boiling
____4. cooking is at high temperature until a d. Steaming
browned crust forms.
___ 5. cooking involved larger cut of meat or from e. Simmering
older animal meats. f. Pan searing

g. Braising

WRAP-UP

What have you learned about moist heat cooking? Briefly elaborate your answer
below.

_________________________________________________________________

___________________________________.

VALUING

What are the dishes you think you can cook at home for your family that requires
simmering, steaming, boiling, stewing and braising? Name at least 3 or 4 dishes

__________________________________________________________________________________

_________________________________________________________________.
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POST TEST

Directions: Read and understand the questions below. Choose the

best answer and write the letters only.

1.Which of the following liquid Ryzalyn should avoid to be used for moist heat
cooking?
a. a bowl of water
b. a cup of wine
c. a liter of stock
d. a liter of oil

2. Which of the following moist heat method Vivienne should not consider as example
of moist heat cooking?
a. boiling
b. broiling
c. steaming
d. stewing

3. What is the temperature Beverly should set in simmering to thicken the sauce of
her beef stew dish?
a. 160°F to 180°F
b. 180°F to 205°F
c. 200°F to 212°F
d. 205°F to 210°F

4. Which of the following is the hottest stage of cooking

liquid?
a. boiling
b. poaching
c. simmering
d. stewing

5. What technique will Cyril use if she has to brown the meat before braising it?
a. Braising
b. Searing
c. Steaming
d. Stewing
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6. What is the fourth step in braising short rib?

a. Add the beef broth and tomato paste. Simmer until thickens.
b. Sauté garlic, onions, celery and carrots to the cooking pot until lightly
browned.
c. Stir in the all-purpose flour to make a roux.
d. Wipe the meat with lint-free towel to dry the meat.

7. Which of the following moist heat method should Adriana use if she wants to cook
beef brisket stew cut into smaller cubes?
a. Braising
b. Simmering
c. Steaming
d. Stewing

8. What is the maximum temperature Chairo has to apply to moist heat cooking?
a. 202°F
b. 212°F
c. 222°F
d. 232°F

9. What do you think is the best moist heat method to use if Yumi has to cook tougher
protein or older animal meat?
a. Braising
b. Boiling
c. Steaming
d. Simmering

10. Which of the following ingredients should Kurdy avoid when making milk mixture
for mashed potatoes?
a. butter
b. herb
c. milk
d. yeast
 ACTIVITY 1
ANSWERS MAY VARY
ACTIVITY 2
1. C
RECAP (IN ANY ORDER)
2. E
Answers may vary
3. D
4. F
5. G
POST TEST
1. D
2. B
PRETEST
3. C
1. FALSE
4. A
2. FALSE
5. B
3. FALSE
6. D
4. TRUE 7. B
5. FALSE 8. C
9. A
10. B
KEY TO CORRECTION
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References
Printed materials:

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

Department of Education, 2016.

Images and websites:

• Turn the other side of meat while grilling - google search. (n.d.). Retrieved May 07,
2021, from https://tinyurl.com/2epbpuky
• Turn the other side of meat while grilling - google search. (n.d.). Retrieved May 07,
2021, from https://tinyurl.com/2epbpuky
• Simmering cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/dx7de6m8
• Simmering cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/dx7de6m8
• Simmering cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/dx7de6m8
• Simmering cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/dx7de6m8
• Steam cooking - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/5dczwb3m
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Steaming cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/532489bs
• Stewing cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/ec2xnd56
• Stewing cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/ec2xnd56
• Stewing cooking method - google search. (n.d.). Retrieved May 08, 2021, from
https://tinyurl.com/ec2xnd56
•