10

SPECIALIZATION

(COOKERY)

CHRISTINA B. ADA
Writer
Department of Education • Republic of the Philippines

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TLE 10-COOKERY
Quarter 4-Week 4
 Welcome to the Technology and Livelihood Education (TLE) 9 Alternative Delivery Mode
(ADM) Module on Cookery 10.
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.
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 Pretest 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!

Learning Outcome 1: Cook Meat Cuts

For this lesson, perform mise ‘en place and applying cooking techniques for meat dishes
will be introduced to you. Specifically, this module will help you to:
LO1. Cook Meat Cuts
1.4 identify appropriate cooking methods for meat cuts.

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Multiple Choices
Directions: Read each question carefully. Write your answer in the module.

1. It refers to any cooking technique where the heat is transferred to the food item
without using any moisture.
A. Maillard Reaction
B. Moist-heat Method
C. Dry-heat Method
D. Steaming
2. This methods include any technique that involves cooking with moisture — whether
it's steam, water, stock, wine or some other liquid.
A. Maillard Reaction
B. Moist-heat Method
C. Dry-heat Method
D. Steaming
3. The process by which meat is browned which can only be achieved through dry-heat
cooking.
A. Maillard Reaction
B. Moist-heat Method
C. Dry-heat Method
D. Steaming
4. It refers to cooking food in liquid, or even just cooking the liquid itself, at a temperature just
below the boiling point.
A. Boiling
B. Braising and Stewing
C. Simmering
D. Steaming
5. It is a cooking method that happens when the liquid's temperature reaches 212 degrees.
A. Boiling
B. Braising and Stewing
C. Simmering
D. Steaming
6. It is a cooking method in which the item to be cooked is partially covered with liquid and then
simmered slowly at a low temperature.
A. Boiling
B. Braising and Stewing
C. Simmering
D. Steaming

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TLE 10-COOKERY
Quarter 4-Week 4
7. It is cooking an item by enveloping it in hot, dry air, generally inside an oven and at
temperatures of at least 300°F and often much hotter.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling
8. It involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic
briquettes heated by gas flames.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling
9. It is a form of cooking that uses a very hot pan and a small amount of fat to cook the food
very quickly.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling
10. This process works by completely submerging food in hot liquid.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling

MARINATE TIME!

Directions: Make at least 5 marinades using the given ingredients.

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 MARINADE INGREDIENTS
1.
2.
3.
4.
5.

vinegar

pineapple
Mustard

Brown
sauce

sugar
oil
Soy sauce

bourbon
honey

ginger
garlic

Effects of Heat to Meat

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.

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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.
Methods of cooking meat
1. Dry heat cooking, such as roasting, broiling, or
sautéing.
2. Moist heat cooking, like braising, steaming, or
poaching.

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is a major
part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be
cooked slowly, at low heat, for a long time, and with plenty of moisture. Prepared properly,
these cuts can be incredibly tender and delicious. On the other hand, dry-heat methods
typically involve very high temperatures and short cooking times. A piece of brisket
cooked in this way — on a grill, let's say would be tough, chewy and largely inedible.
Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method
such as braising would also turn out tough, chewy and inedible.

Dry heat cooking refers to any cooking technique where the heat is transferred
to the food item without using any moisture. Dry-heat cooking typically involves high
heat, with temperatures of 300°F or hotter.
Baking or roasting in an oven is a dry heat method because it uses hot air to
conduct the heat. Pan-searing a steak is considered dry-heat cooking because the
heat transfer takes place through the hot metal of the pan.
Note: The browning of food (including the process by which meat is browned, called
the Maillard reaction) can only be achieved through dry-heat cooking.
Moist heat cooking methods include any technique that involves cooking with
moisture — whether it's steam, water, stock, wine or some other liquid. Cooking
temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because
water doesn't get any hotter than that.
DRY HEAT COOKING MOIST HEAT COOKING
Roasting & Baking Simmering
• Browns the surface of the food, • Refers to cooking food in liquid, or even
which in turn develops complex just cooking the liquid itself, at a
flavours and aromas. temperature just below the boiling point.
• cooking an item by enveloping it in
• It is a way to cook food gently and
hot, dry air, generally inside an oven
and at temperatures of at least slowly.
300°F and often much hotter. • Bubbles forming and gently rising to the
• Uses a convection oven, which surface of the water, but the water still
circulates hot air throughout the isn't at a full rolling boil.
oven, can enhance the browning • It's an excellent choice for culinary
reaction. preparations including stocks or soups,
starchy items such as potatoes or
pastas, and many others.

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 Grilling & Broiling Boiling
• Involves cooking food on a rack • It is a moist-heat cooking method that
over a heat source, usually a happens when the liquid's temperature
charcoal fire or ceramic briquettes reaches 212 degrees.
heated by gas flames.
• Food is completely submerged in water
• Produces browning reactions on the
surface of the food, thus for even heat distribution. The full boil is
encouraging the development of a vigorous one, where bubbles rapidly
complex flavours and aromas. and violently break over the entire
• Grilling cooks hot and fast, because surface of the water.
air is a poor conductor of heat.
• Require the food to be quite close to
the heat source, which in this case,
is likely to be an open flame.
Sautéing & Pan-Frying Steaming
• It is a form of dry-heat cooking that • It is a method of cooking that requires
uses a very hot pan and a small moist heat
amount of fat to cook the food very • The heat is created by boiling water
quickly.
which vaporizes
• Sautéing browns the food's surface
into steam. The steam brings heat to
as it cooks and develops complex
the food and cooks it.
flavors and aromas.
• The item to be cooked is then placed in
• When sautéing, it's important to heat
a basket suspended above the liquid
the pan for a minute, then add a
and the pot covered.
small amount of fat and let it gets
hot as well, before adding the food
to the pan.
• Another key is to avoid overloading
or overcrowding the pan.
Deep-Frying Braising & Stewing
• It is a dry-heat cooking method, • It is a form of moist-heat cooking in
utilizing fat or oil to cook pieces of which the item to be cooked is partially
food. covered with liquid and then simmered
• This process works by completely slowly at a low temperature.
submerging food in hot liquid.

Activity 1. Think and Write!

Objective: Identify the effects of heat to meat.
Materials: Ball pen and paper
Directions. Enumerate the effects of heat to meat by filling the blanks with the missing phrases.
1. It tenderizes connective tissue ________________________________.
2. It coagulates protein. ________________________________ and dry if cooked at
excessively high heats for too long.

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3. High heat __________________________ and results in excessive moisture lost.
4______________________________ less and loss less moisture.
5. Moist heat penetrates meat quickly. To avoid over cooking,
_________________________________.

Activity 2 – Think and Write

Objective: Identify appropriate cooking methods for meat cuts
Materials: Ball pen and paper
Directions: Write DH if the method is Dry-heat and MH if it is Moist-heat.
_____1. Steaming
_____2. Boiling
_____3. Simmering
_____4. Roasting and baking
_____5. Grilling and Broiling
_____6. Braising and Stewing
_____7. Pan-frying
_____8. Deep-frying

▪ Dry heat cooking refers to any cooking technique where the heat is transferred
to the food item without using any moisture. Oil, acid and herbs/spices are the
three basic components of marinade.
▪ Moist heat cooking methods include any technique that involves cooking with
moisture — whether it's steam, water, stock, wine or some other liquid.

HANDS-ON ACTIVITY
Direction: Complete the table by enumerating the methods of cooking meat, explain the
procedure and give example dishes.

Methods of Procedure Example Dishes

Cooking Meat (How to do the methods) (2)

1.

2.

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TLE 10-COOKERY
Quarter 4-Week 4
3.

4.

5.

6.

7.

8.

Multiple Choices
Directions: Read each question carefully. Write the answer in your answer sheets/notebook.

1. It refers to any cooking technique where the heat is transferred to the food item
without using any moisture.
A. Maillard Reaction
B. Moist-heat Method
C. Dry-heat Method
D. Steaming
2. This methods include any technique that involves cooking with moisture — whether
it's steam, water, stock, wine or some other liquid.
A. Maillard Reaction
B. Moist-heat Method
C. Dry-heat Method
D. Steaming
3. The process by which meat is browned which can only be achieved through dry-heat
cooking.
A. Maillard Reaction
B. Moist-heat Method
C. Dry-heat Method
D. Steaming
4. It refers to cooking food in liquid, or even just cooking the liquid itself, at a temperature just
below the boiling point.

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TLE 10-COOKERY
Quarter 4-Week 4
 A. Boiling
B. Braising and Stewing
C. Simmering
D. Steaming
5. It is a cooking method that happens when the liquid's temperature reaches 212 degrees.
A. Boiling
B. Braising and Stewing
C. Simmering
D. Steaming
6. It is a cooking method in which the item to be cooked is partially covered with liquid and then
simmered slowly at a low temperature.
A. Boiling
B. Braising and Stewing
C. Simmering
D. Steaming
7. It is cooking an item by enveloping it in hot, dry air, generally inside an oven and at
temperatures of at least 300°F and often much hotter.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling
8. It involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic
briquettes heated by gas flames.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling
9. It is a form of cooking that uses a very hot pan and a small amount of fat to cook the food
very quickly.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling
10. This process works by completely submerging food in hot liquid.
A. Sautéing
B. Roasting and Baking
C. Deep-frying
D. Grilling and Broiling

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TLE 10-COOKERY
Quarter 4-Week 4
LEARNING OUTCOME 1.3 – IDENTIFY APPROPRIATE COOKING METHODS FOR MEAT
CUTS

Directions: Answer the following questions briefly.

1. Discuss the differences between Dry-heat Method and Moist-heat Method of cooking
meat.

2. Explain the importance of choosing the right cooking technique.

LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A. GANNABAN
Validator
CHRISTINA B. ADA
Writer

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TLE 10-COOKERY
Quarter 4-Week 4
Key to Correction:

Pretest:
1. C
2. B
3. A
4. C
5. A
6. B
7. B
8. D
9. A
10. C
LOOKING BACK

MARINADE INGREDIENTS
1. Pineapple pineapple, soy sauce, honey, vinegar, garlic

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Quarter 4-Week 4
 2. Pork Chop soy sauce,vinegar,brown sugar, garlic, ginger
Marinade
3. Pork Rib soy sauce,vinegar,brown sugar, garlic, ginger
Marinade
4. Teriyaki soy sauce,vinegar,brown sugar, oil, garlic
5. Bourbon bourbon,,brown sugar, mustard,
Marinade

ACTIVITY 1
1. if moisture is present and cooking is slow.
2. Even meats low in connective tissue can be tough
3. toughens and shrinks protein
4. less and loss less moisture
5. meat should be simmered, never boiled.

ACTIVITY 2
1. MH
2. MH
3. MH
4. DH
5. DH
6. MH
7. DH
8. DH

CHECK YOUR UNDERSTANDING

Methods of Procedure Example Dishes

Cooking Meat (How to do the methods) (2)
1.Roasting & Browns the surface of the food, which in turn develops Roast Beef, Steak
Baking complex flavors and aromas.
Involves cooking food on a rack over a heat source, Barbeque, Grilled Liempo
2.Grilling & Broiling usually a charcoal fire or ceramic briquettes heated by
gas flames.
3.Sautéing & Pan- It is a form of dry-heat cooking that uses a very hot Stir-fried beef, Pan fried
Frying pan and a small amount of fat to cook the food very steak
quickly.

4.Deep-Frying This process works by completely submerging food in Pork Chop, Crispy Pata
hot liquid.
5.Simmering Refers to cooking food in liquid, or even Beef Caldereta, Menudo
just cooking the liquid itself, at a temperature just
below the boiling point.

6.Boiling It is a moist-heat cooking method that happens when Nilagang Baka, Sinigang
the liquid's temperature reaches 212 degrees. na Baboy

7.Steaming The item to be cooked is then placed in a basket Pork Siomai, Siopao
suspended above the liquid and the pot covered.

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Quarter 4-Week 4
 8.Braising and It is a form of moist-heat cooking in which the item to Pork Adobo, Braised
Stewing be cooked is partially covered with liquid and then Beef
simmered slowly at a low temperature.

Posttest:
1. C
2. B
3. A
4. C
5. A
6. B
7. B
8. D
9. A
10. C

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Quarter 4-Week 4