Quarter 4

Lesson 1. Prepare and Cook Meat

(PCM)

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 MEAT
- These includes all portions
of dressed carcass as muscle
tissues, connective tissues,
fat lymphatic glands, edible
organs and bones.

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 MEAT
- Is used to designate only
those portions of the
various animals used for
food like muscle, fatty
tissues and some glands
such as the liver, heart,
and spleen.
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 KINDS OF MEAT
1. Beef- carcass that comes from a cattle over one
year old
a. Stear- a male castrated when young.
b. Heifer- a young female which has not borne a calf.
c. Cow- a female that has born a calf.
d. Stag- a male castrated after maturity.
e. Bull- a mature male not castrated.
f. Veal- young calf ; meat from immature animals of bovine
species.
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 KINDS OF MEAT
2. Veal – young calf
3.Pork- is the meat comes from
swine. (7-12 mos.)
4.Carabeef- carcass obtained from
carabao.

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 KINDS OF MEAT
5. Chevon- meat that comes
from goat.
6. Lamb- is a carcass of an
immature sheep. ( 1 year or
less)

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 KINDS OF MEAT
7. Mutton- is derived from
mature sheep. ( 1 year or
above)
8. Venison- meat from deer.

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 KINDS OF MEAT
9. Poultry Meat- these are
domesticated fouls that are
raised for food consumption.
10. Rabbits Meat- meat that
should be 3 to 4 mos. old

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Rabbits Meat

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 Crocodile Meat
Crocodile Common Cuts
TAIL FILLET AND STRIPLOIN
Tail fillet and Striploin are the two best cuts from the
crocodile
Main cooking method: Ideal for pan frying or BBQ.
SATAY OR JOWEL MEAT
Suitable for stir frying Kebabs and wet dishes. Has a good
sweet flavour.
BODY MEAT BONELESS
Used mainly for wet dishes such as curries and casseroles.
LEGS BONE IN
Used mainly for soups and Asian dishes.
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Crocodile Meat

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STRUCTURE OF MEAT
 STRUCTURE OF MEAT
A. LEAN TISSUES
- Consist mainly of
muscular tissues.

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STRUCTURE OF MEAT
B. CONNECTIVE TISSUES
Are of two kinds:
1. Collagen (white)-usually found
in pork carcass;
2. Elastin ( Yellow)- usually
present in beef and goats meat.

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 STRUCTURE OF MEAT
C. FATS
- Occurs mainly in the
adipose tissues as visible
fats and is also present in
between the muscle as
intramuscular fats.

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STRUCTURE OF MEAT
D. BONES
- Is an essential part of te
gross structure of the meat.

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 DIFFERENT CUTS OF MEAT
A. TENDER CUTS
- These come from the fleshy
part which are not
frequently exercised like
sirloin, and tenderloin.

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DIFFERENT CUTS OF MEAT
B. LESS TENDER CUTS
- Cuts which come from shoulder
and neck of an animal which has
more developed connective tissues.
Examples are Boston Butt, Picnic
and neck bones for pork; for beef,
are round, rump, and chunk.
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 DIFFERENT CUTS OF MEAT
C. TOUGH CUTS
- Are usually those muscles
which get more exercised
while the animal is alive.
These are located at the
lower part such as shank,
flank, and brisket.
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DIFFERENT CUTS OF MEAT
D. VARIETY CUTS
- Are the animal glands and
other internal organs such as
liver, kidney, brain, tongue,
lungs. Skin, blood and tail are
also included.

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 EVALUATION
Direction : Match column A with column B.
Write the letters only.
B. Column A Column B
_____1. Young calf A. beef
_____2. goat B. carabeef
_____3. Sheep C. veal
_____4. Cattle over one year old D. venison
_____5. Carabao E. chevon
_____6. Deer F. lamb

Note: Printed copy were provided to students. 24

 EVALUATION
C. Enumerate the following:
7- 10 (4) Different Cuts of meat
11-14 (4) Structures of Meat

Note: Printed copy were provided to students. 25

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Nutritive value of meat :
Thiamine and Riboflavin
Vitamin B
Copper and Iron
Phosphorus and Niacin
Protein
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 Composition of Meat
1. Water – 70% of muscle tissue.
2. Protein – 20% of muscle tissue. Protein
coagulates when it is heated. It becomes firmer
and loses moisture.

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 Composition of Meat
3 . Carbohydrates – it plays a necessary part in
the complex reaction, called the maillard
reaction, which takes place when meats are
browned by roasting, broiling or sautéing.
Without carbohydrates, desirable flavor-
appearance of browned meats would not be
achieved.

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 Composition of Meat
4. Fat – 5% of the muscle tissue. The fat in meat
contributes to:
A. Juiciness - Marbling is fat that is deposited within the
muscle tissue. Surface fats protect the meat from drying out
during cooking. Adding surface fat is called barding.
B. Tenderness- Marbling separates muscle fibers,
making meat easier to chew.
C. Flavor- Fat is the main source of flavor in meat.
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 .

Types of Knives and Their Uses

1. French knife or chef’s knife – for general purpose
chopping, slicing, and dicing
2. Utility knife – used for carving roast chicken and
duck
3. Boning knife – used for boning raw meats and
poultry
4. Slicer – used for carving and slicing cooked meats.
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 .

Types of Knives and Their Uses

5.Butcher knife – used for cutting,
sectioning, and trimming raw
meats in the butcher shop.
6. Scimitar or steak knife - used
for accurate cutting of steaks
7. Cleaver – used for cutting
through bones
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 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.
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 Basic Preparation Methods of Meat
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.

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 Basic Preparation Methods of Meat
4. Trimming
Reasons for trimming:
◦ Improve the appearance of the cut or joint
◦ Leave as much of the meat intact as possible.
◦ 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.
◦ Remove as much gristles and sinews as
possible.
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 Basic Preparation Methods of Meat
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.
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 Basic Preparation Methods of Meat
6. Seasoning
It is the addition of salt and white or black
pepper to improve the flavor of food.
◦ Use white pepper or cayenne pepper on food
which you want to keep attractive with white
color.
◦ 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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 Basic Preparation Methods of Meat
7. Coating
The two basic coatings are:
◦ Flour – coat the meat before cooking,
otherwise the flour becomes sticky and
unpleasant.
◦ 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.
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 Meat Tenderizing
Techniques for breaking down collagens in
meat to make it more palatable and tender are
referred to as tenderizing or tenderization
There are a number of ways to tenderize
meat:
1. Mechanical tenderization, such
as pounding or piercing.
2. The tenderization that occurs through
cooking, such as braising
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 Meat Tenderizing
3. Tenderizers in the form of naturally occurring enzymes,
which can be added to food before cooking.
◦Examples of enzymes used for tenderizing: papain
from papaya , bromelain
from pineapple and actinidin from kiwifruit .
4. Marinating the meat with vinegar, wine, lemon
juice, buttermilk or yogurt.
5. Brining the meat in a salt solution (brine).
6. Dry aging of meat at 0 to 2 °C (32 to 36 °F).
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 Meat Tenderizing
3. Tenderizers in the form of naturally occurring enzymes,
which can be added to food before cooking.
◦Examples of enzymes used for tenderizing: papain
from papaya , bromelain
from pineapple and actinidin from kiwifruit .
4. Marinating the meat with vinegar, wine, lemon
juice, buttermilk or yogurt.
5. Brining the meat in a salt solution (brine).
6. Dry aging of meat at 0 to 2 °C (32 to 36 °F).
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 EVALUATION
Directions : Match Column A with Column B. Write the letter of your answer in
separate sheet.
A. Column A Column B
_____1. Used for cutting through bones. A. Butcher knife
_____2. Used for carving and slicing
cooked meats B. Chef knife
_____3. For general purposes. C. Cleaver
_____4. Carving roast chicken and duck. D. Utility knife
_____5. Used for cutting, trimming raw meats. E. Slicer

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 EVALUATION
B. Column A Column B
_____1. Young calf A. beef
_____2. goat B. carabeef
_____3. Sheep C. veal
_____4. Cattle over one year old D. lamb
_____5. Carabao E. chevon

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 EVALUATION
C. Enumerate the following:
Different Cuts of meat
11. _________________________
12. _________________________
13. _________________________
14. _________________________

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 EVALUATION
Four Composition of meat
15. __________________________
16. __________________________
17. __________________________
18. __________________________
19-20. Define meat tenderizing. (2pts.)
__________________________
__________________________
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