10

Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
Misamis Street, Bago-Bantay, Quezon City

UNIFIED SUPPLEMENTARY LEARNING MATERIALS

(USLeM)

(COOKERY 10)
QUARTER 4 – MODULE 1
Development Team of the Module

Writer: Mrs. Bernadette O. Corelo /Teovalda E. Francisco

Content Editors: Divina C. Aliscad
Language Editor: Dr. Valentina A. Ballesteros
Management Team: Wilfredo E. Cabral, Regional Director – NCR
Dr. Dominico C. Idanan, Schools Division Superintendent
Micah Pacheco, OIC-CLMD Chief – NCR. EPS Science NCR
Madeline Ann L. Diaz, CID Chief SDO MuntinlupaCity
James A, Roldan, EPS TLE – NCR
Dennis M. Mendoza, LR EPS – NCR
Nancy C. Mabunga, Librarian – NCR
Dr. Valentina A. Ballesteros, EPS-SDO Muntinlupa City
Dr. Gina U. Urquia, LR EPS SDO Muntinlupa City

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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PERFORM MISE EN PLACE

EXPECTATIONS
At the end of the module, you should be able to:
1. identify the different knives and their uses;
2. differentiate the composition, structure and sources of meat
3. explains the basic preparation methods of meat.

PRETEST
Directions: Choose and write the letter of the correct answer on a separate sheet of paper.

1. Which knife is used for general purposes?

A. butcher knife C. cleaver
B. chef knife D. utility knife

2. Which knife is used for cutting through bones?

A. butcher knife C. cleaver
B. chef knife D. utility knife
.
3. The fat that is deposited within the muscle tissue is called ____________.
A. barding C. marbling
B. maillard reaction D. tenderizing

4. Which connective tissue is not broken down in cooking?

A. carbohydrates C. elastin
B. collagen D. muscle fibers

5. is used for ___________________.

A. accurate cutting of steaks.

B. carving roast chicken and duck.
C. carving and slicing cooked meats.
D. general purpose chopping, slicing, and dicing.

6. Which meat comes from cattle over one year old?

A. beef C. chevon
B. carabeef D. pork

7. Pork are meats from domesticated _____________?

A. carabao C. pig
B. cattle D. veal

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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8. Lambs are meat of domesticated ______________?
A. cattle C. sheep
B. lamb D. veal

9. Which basic preparation methods of meat uses flour and bread crumbs?
A. coating C. seasoning
B. dicing D. slicing

10. This is the first method in preparing meat before cooking?

A. coating C. slicing
B. dicing D. washing

LOOKING BACK
Directions: Write Fact if the statement is correct and Bluff if it is wrong.

__________1. For faster thawing, place food in the refrigerator.

__________2. Always wash hands with warm water and soap for 20 seconds before and
after handling food.
__________3. Do not keep raw meat, poultry, fish, and their juices away from other food.
__________4. Hot food should be held at 40 °F or colder.
__________5. Discard any food left out at room temperature for beyond 2 hours

BRIEF INTRODUCTION

Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pig (pork). Meat
comprises water, protein, fat, and various amounts of minerals and vitamins. Beef is divided into
large sections called primal cuts. These beef primal cuts or ―primal‖ are then broken down
further into individual steak and other retail cuts. A ―side‖ of beef is literally one side of the beef
carcass that is split through the backbone. Each side is then halved between the 12th and 13th
ribs into sections called the forequarter and hindquarter.

As a new study in nature makes clear, not only did processing and eating meat come
naturally to humans. It’s entirely possible that without an early diet that included generous
amounts of animal protein , we wouldn’t even have become human -at least not the modern ,
verbal, intelligent humans.

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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TYPES OF KNIVES AND ITS USES:

2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer
and loses moisture. When protein has coagulated to the desired degree, the meat is said
to be done.

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

A. Juiciness
B. Tenderness
C. Flavor

DIFFERENT KINDS OF MEAT AND IT’S SOURCE

1. Pork – meat from

domesticated pigs, typically high
in fat, commonly slaughtered
one year or less of age to ensure
tender cuts
2 Beef -meat from cattle over
one year old

3.Lamb – meats of
domesticated sheep. Its texture
is a direct result of what it
consumes and the age at which
it is slaughtered.
4.Carabeef -meat from carabao

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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5.Chevon – meat from deer/goat

6.Veal – flesh of a young calf,

4-5 months old. Because of its
age, it is considered by some
to be the finest meat.

Basic Preparation Methods of Meat

1. Washing
Generally, the only occasion in which you will have to wash meat is when it comes into contact
with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen
paper.

2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.

3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and dishes such
as steak, kidney pie and pudding.

4. Trimming
Reasons for trimming:

a. Improve the appearance of the cut or joint

b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left).
How much fat you trim off will depend on the type of meat, preference, and the cooking process
to be used. d. Remove as much gristles and sinews as possible

5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle fibers),

and cut across the grain. This is particularly important with tougher cuts such as steak, in
which the grain is also quite obvious. You slice meat with―instead of against―the grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of food.
a. Use white pepper or cayenne pepper on food which you want to keep attractive with
white color.
b. Add salt to roast and grill after the meat has browned. Adding salt before cooking will
extract the juices of the meat to the surface, and slows down the browning reactions
(which need high temperature and dry heat).

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant.
b. 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.

ACTIVITIES

Activity 1
Directions: Identify what is described in each number. Find your answer from the wordsearch
puzzle below. Words are hidden

PERFORM MISE EN PLACE

L A M E B E E F O P G C

C A R A F O N A E O N O

O B R E A I N U N R I A

L P R O T E I N M K C T

L O T S O A P O R T I I

A B A L L E W V E A L N

G L A N D N I E A C S G

E L A S C O L M E A T I

N R E V A E L C O A T L

O I L G N I M M I R T L

S E A S O N I N G M G S

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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___________________1. white connective tissue that dissolves or breaks down by long, slow
cooking method
___________________2. yellow connective tissue and is not broken down in cooking.
___________________3. leave an even thickness of fat (where fat is to be left)
___________________4. It is the addition of salt and white or black pepper to improve the
flavor of food.
___________________5. 5% of the muscle tissue
___________________6. meat from cattle over one year old
___________________7. meats of domesticated sheep.
___________________8. meat from deer/goat.
___________________9. flesh of a young calf, 4-5 months old.
____________________10. meat from domesticated pigs, typically high
____________________11. 70% of muscle tissue.
____________________12. 20% of muscle tissue.
____________________13. used for cutting through bones.
____________________14. It is the cutting of meat by determining the direction of the grain
the muscle fibers and cut across the grain
____________________15. a term for the flesh of cattle (beef and veal), sheep (lamb) and
Pigs or pork.

Activity 2

Directions: Identify steps in the Basic Preparation Methods of Meat? Explain each process in a
separate sheet of paper.

3
4
2

1 5

7 6

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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REMEMBER

To make it more tender and flavorful , meat should be cooked . Meat is also cooked to
eliminate bacteria and germs ,meat cooking does not guarantee that bacteria can be totally
destroyed . Only fresh meat can be cooked .The dry method is used in cooking tender cuts of
meat , while the moist heat method is used in cooking the less tender cuts of meat.

CHECKING YOUR UNDERSTANDING

Directions: Answer the following questions.

Given the recipe below. Answer the following questions.

1. List all the tools and equipments needed in preparing meat.
_____________________________________________________________________
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2. What kind of meat is used in the recipe? other kind of meat can be used for this recipe?
_____________________________________________________________________
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3. What are the basic preparation method of meat used in preparing the dish? Explain your
answer.
_____________________________________________________________________
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POST-TEST
Directions: Choose and write the letter of the correct answer on a separate sheet of paper.
1. Lambs are meat of domesticated ______________?
A. cattle C. sheep
B. lamb D. veal

2. Which knife is used for general purposes?

A. butcher knife C. cleaver
B. chef knife D. utility knife
.

3. The fat that is deposited within the muscle tissue is called ____________.

__________________________________________________________________________________________

(This is a Government Property. Not for Sale.)

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
__________________________________________________________________________________
A. barding C. marbling
B. maillard reaction D. tenderizing

4. Which connective tissue is not broken down in cooking?

A. carbohydrates C. elastin
B. collagen D. muscle fibers

5. Which knife is used for cutting through bones?

A. butcher knife C. cleaver
B. chef knife D. utility knife

6. is used for ___________________.

A. used for accurate cutting of steaks.

B. used for carving roast chicken and duck.
C. used for carving and slicing cooked meats.
D. used for general purpose chopping, slicing, and dicing.

7. Which of the following meat comes from cattle over one year old?
A. beef C. chevon
B. carabeef D. pork

8. Which basic preparation methods of meat uses flour and bread crumbs?
A. coating C. seasoning
B. dicing D. slicing

9. This is the first method in preparing meat before cooking?

A. coating C. slicing
B. dicing D. washing

10. Pork are meats from domesticated _____________?

A. carabao C. pig
B. cattle D. veal

__________________________________________________________________________________________

(This is a Government Property. Not for Sale.)

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY)
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REFERENCES
LM Cookery 10, pages 333-361

ANSWER KEY
10. D 10. D

9. A 9. A

8. D 8. C

7. C 7. C

6. C 6. C

5. C 5. C

4. C 4. C
3. C 3. C

2. C 2. B
1. B 1. C

PRETEST POSTTEST

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