MCSI HS | Page 1 of 11

MANDAUE CHRISTIAN SCHOOL, INC.

P. Burgos St. Alang-Alang, Mandaue City 6014
School ID 404573

Fourth Quarter
S.Y. 2023 – 2024

TLE – COOKERY
GRADE 10

Prepared by:
Ms. Grace P. Gequinto
 MCSI HS | Page 2 of 11

Course Description
This curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 10
student to develop the knowledge, skills, and attitudes to perform Cookery tasks. It covers core competencies as
follows: 1) preparation of egg dishes, 2) preparation of cereals and starch dishes, (3) preparation of vegetable dishes, (4)
preparation and cooking of seafood dishes, (5) preparation of stocks, sauces, and soups, (6) preparation of poultry and
game dishes, and (7) preparation of and cooking meat.

Content Standard

The learners demonstrate an understanding of preparing and cooking meat dishes.

Performance Standard

The learner Independently prepares and cooks meat dishes.

Biblical Integration

Now put you together, provide you with everything you need to please him, Make us into what
gives him most pleasure, by means of the sacrifice of Jesus, the Messiah. All glory to Jesus
forever and always! -Hebrews 13:21

QUARTER 4 | LESSON 1 |

Topic: PREPARE AND COOK MEAT

Competency
ü Perform Mise ‘En Place
ü Cook Meat Cuts
ü Plate/Present Meat Dishes

I. KINDS OF MEAT
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork). Meat comprises water,
protein, fat, and various amounts of minerals and vitamins.

a. Beef is the culinary name of meat for bovines, especially domestic cattle. Beef carcasses are classified according to its
age and sex.
Steer – a male cow, castrated when young
Heifer – a young female bovine which has not borne a calf
Cow - a female bovine that has borne more than one calf
Stag – make bovine castrated after maturity
Bull – a matured male bovine not castrated

CHARACTERISTICS OF A GOOD QUALITY BEEF

ü The flesh is red and clean.
ü The fat is white for carabeef and yellowish and creamy in cow’s meat.
ü The flesh is compact and does not separate when you hold it.
ü There is no foul odor.
ü The texture is fine and firm.
ü The bone is pinkish if young; grayish and coarse if old.
ü The flesh is evenly layered with fat.

b. Pork is the meat of domestic pig or swine. It contains high quality protein and provides Vitamin B complex such as B2,
B6, B12, and niacin. It is also good source of iron which necessary in producing red blood cells. Good quality pork
comes from young animals usually 7 to 12 months of age.
 MCSI HS | Page 3 of 11

CHARACTERISTICS OF A GOOD QUALITY PORK

ü The flesh is pink.

ü The meat is compact and does not separate when you touch it.
ü Texture is fine and firm.
ü The flesh is layered with fine fat which is soft and oily.
ü There is no foul odor.

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.
When protein has coagulated to the desired degree, the meat is said to be done.
3. 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.

Structure of Meat
1. Muscle fibers
Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or
grain of a piece of meat.
Fine – grained meat is composed of small fibers bound in small fibers.
Coarse – textured meat has large fibers.
2. Connective tissue
These are network of proteins that bind the muscle fibers together. Connective tissue is tough. Meats are high in
connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals.

2 Types of Connective Tissue

a. Collagen - white connective tissue that dissolves or breaks down by long, slow cooking with liquid. Moist-heat cooking
methods at low temperature are not effective for turning a meat high in connective tissue into a tender,
juicy finished product. Acid helps dissolve collagen.

b. Elastin – yellow connective tissue and is not broken down in cooking. Tenderizing can be accomplished only by
removing the elastin, by pounding and by slicing and grinding.

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.
 MCSI HS | Page 4 of 11

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).
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.

Different Kinds Of Meat And Its 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.
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.

Meat Dishes and Entrees

In the classical menu, the term entrée refers to the courses after the Grosse piece. Basically, entrees are divided
into cold entrees and hot entrees. Today, however, the entrees are usually served as the main dish with suitable
vegetable and salad garnishes. Both hot and cold entrees are frequently described as simple dishes on the menu, where
they appear in various categories, such as hot snacks garnishes for main dishes and specialties of the day. The main
difference between main grosses piece is that the entries are cut up before being cooked. They do not require the same
methods of preparation as the grosses pieces which are prepared in single large pieces. It is, therefore, not possible to
group the two types of dishes in the same category.

Five Kinds Of Doneness In Meat

1. Rare – when pressed with a finger, the meat is very soft with jelly like texture. It is dark red in color, juicy, soft and
spongy with slight resistance. Cooking steak is done 1 minute each side.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant. It is more pink in color with little pink
juice flowing, a little bit soft, spongy and springy. Cooking steak is done 2 minutes each side.
3. Medium – when pressed with a finger, meat feels firm and there is a definite resistance. It is pale pink in color in the
middle with hardly juice flowing, firm and springy. Cooking steak is done 3 minutes each side.
4. Medium Well – Just a hint of pale pink inside this steak will be mostly grey-brown throughout. Cooking steak is done
4 minutes each side.
5. Well Done – when pressed with a finger the meat feels hard and rough. Only a trace of pink color but not dry, spongy,
soft and slightly springy. Cooking steak is done 5 minutes each side.

Nutrient Content of Meat

Meat consists of water protein and fat, with a few minerals and some B vitamins.
1. Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its
weight. Meat contains 7 grams of protein per ounce.
2. Fat –content can vary widely, according to the grade of meat and its cut.
 MCSI HS | Page 5 of 11

3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when
the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after
slaughter.
4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin
(B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk.
5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals.

Market Forms Of Meat

Fresh meat – meat that is recently slaughtered, has not been preserved, frozen
Chilled meat – meat that is placed in chiller or slightly cold
Frozen meat – meat that has been chilled and frozen to a temperature of 20°C
Cured meat – meat preserved by salting, smoking or aging.
Processed meat –meat preserved by chemical process

MEAT CUTS
BEEF PORK

VEAL LAMB

The most common meat available for human consumption are beef and pork. A slaughtered animal is called carcass. It is
cut into larger pieces called wholesale cuts and reduced into retail cuts. Retail cuts are commonly found in the market
and they are classified as tender cuts, less tender cuts, tough cuts and variety cuts. The cost or price of meat depends on
the cuts.

Tender Cuts
These contain lean meat and little collagen. These are the most expensive cuts having the tenderest muscles for
they are the least exercised parts of the animal.

Less Tender Cuts

These consist of a more developed connective tissue. They are often ground to break and cut the muscle fibers
and connective tissues.

Tough Cuts
These cuts are usually those with muscles which get more exercise while the animal is alive. Muscles that are
exercised more often contain higher quantities of connective tissue.
 MCSI HS | Page 6 of 11

Variety Cuts
These are the animal glands and internal organs which include liver, kidney, tripe, lungs, tongue and tail. They
should be cooked until well done to minimize the danger of transmitting the organism found in them.

UTENSILS, TOOLS, AND EQUIPMENT USED IN MEAT PREPARATION

The success of preparing and cooking meat dishes partly depends on the proper selection and use of kitchen utensils,
tools, and equipment. They should always be kept in good condition and it is important to clean them properly after
using to prolong their use. This will make one's cooking easier, faster and enjoyable.

Kitchen utensils, tools and equipment are classified as measuring tools, cutting tools, mixing and preparatory tools and
cooking equipment.

MIND YOUR VOCABULARY

Measuring Tools - These are used to measure ingredients in small or large quantities
Cutting Tools - These are used to cut and slice ingredients particularly meat quantities of meat and other ingredients.

Measuring Tools

Measuring Cups - Usually made of plastic or metal. These are used to measure dry ingredients such as sugar and flour.
Measuring Spoons - These are used to measure small quantities of ingredients
Weighing Scale - It is used to measure larger quantities of meat and other ingredients.

Cutting Tools
1. It is also called chef ‘s knife and is for general
purpose like chopping, slicing, and dicing.
It is large, bladed sharp knife similar to butcher's French knife or chef‘s knife
knife but much thinner and lighter.

2. This is used for carving roast chicken and duck.

Utility knife

3. This is used for boning raw meats and poultry

Boning knife
4. This is used for carving and slicing
cooked meats.
Slicer
5.This is used for cutting, sectioning,
and trimming raw meats in the butcher shop.
It is used to cut ham or pork legs and other big Butcher knife
portions of meat and bones.

6. This is used for accurate cutting of steaks

Scimitar or steak knife

7. This is used for cutting through bones

Cleaver

Mixing and Preparatory Tools

Blending Fork - Used to test the tenderness of meat, combining big cuts an particles of meat.
Chopping Board or Cutting Board - Used for cutting meat and other ingredient
Colander - A bowl shaped kitchen tool with holes used for draining food.
Grater - Used in grating food/ ingredients into fine pieces. Ladle - Used for mixing.
Meat Tenderizer - Used to tenderize meat by breaking down the collagen.
 MCSI HS | Page 7 of 11

Meat Grinder - Used for grinding meat.

Patty Molder - Used for molding hamburger patties.
Mixing Bowl - Used when preparing ingredients.
Soup Ladle - Used for scooping soup. Tong - Used for handling hot food.
Turner - Used for turning food, when frying for even cooking.

Cooking Equipment

Deep Fryer - Used for deep frying meat.

Frying Pan or Carajay - Used for frying and sauteing.
Double Boiler - Used for preparing sauces.
Pressure Cooker - Used to make meat tender.
Oven - Used for heating and baking.
Steamer - Used to cook by steaming.
Saucepans and Pots - Used for cooking meat dishes.

Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicy. Making a marinade is
very simple. All you need are three basic components. The first, is an acid, such as lemon juice, vinegar, yogurt, or wine.
The acid is important as it breaks down the meat and tenderizes it. The second, is oil. This protects and preserves the
food while marinated and also when it‘s being cooked. The third, is any herb and/or spice. This is what gives a marinade
its unique flavor and zest. Feel free to experiment by grouping one or more ingredients from each component.

Here are some general guidelines for marinating:

ü Meat and poultry are generally marinated for 2 hours up to 2 days.

ü Seafood and fish should be marinated for no longer than one hour.
ü Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
ü Wait for your marinade to cool down before pouring over the meat of your choice.
ü Always refrigerate your meat while it's marinating.
ü Never reuse marinades!

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.
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

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.

Roasting and Baking

Forms of dry-heat cooking that use hot, dry air to cook food roasting and baking. Like other dry-heat cooking
methods, roasting and baking brown the surface of the food, which in turn develops complex flavors and aromas.
Both words describe a method of 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 convection oven, which circulates hot air throughout the oven,
can enhance the browning reaction.
 MCSI HS | Page 8 of 11

Grilling and Broiling

Dry-heat cooking methods that rely on heat being conducted through the air from an open flame are grilling and
broiling. This type of cooking produces browning reactions on the surface of the food, thus encouraging the
development of complex flavors and aromas. Grilling cooks hot and fast, because air is a poor conductor of heat. Broiling
and grilling require the food to be quite close to the heat source, which in this case, is likely to be an open flame.

Sauteing and Pan Frying

Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very
quickly. Like other dry- heat cooking methods, sautéing browns the food's surface as it cooks and develops complex
flavors and aromas. Sautéing requires a very hot pan. When sautéing, it's important to heat the pan for a minute, then
add a small amount of fat and let it gets hot as well, before adding the food to the pan. This hot fat helps brown the
surface of the food. Another key is to avoid overloading or overcrowding the pan.

Deep Frying

Since deep-frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea
that it's actually a form of dry-heat cooking. But if you've ever seen the violent reaction of hot oil to even a tiny drop of
water, you know that oil and water are a couple of opposites that has nothing to do with each other.

2. Moist 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.

Simmering
With simmering, the cooking liquid is a bit hotter than poaching from 180°F to 205°F. Here we will see bubbles
forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil. Because it surrounds
the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. It's an
excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many
others.

Boiling
The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F.
It's actually the least likely of the three to be used for cooking. That's because the violent agitation caused by the rolling
boil can be too rough on food and will often damage it.

Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached eggs,
because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas.

Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item. Steaming can
be done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer. The item to be
cooked is then placed in a basket suspended above the liquid and the pot covered.

Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then
simmered slowly at a low temperature. Though it can be done on the stovetop, braising is best done in the oven,
because the heat fully surrounds the pot and causes the food to cook more evenly than if it were only heated from
below.
Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals. The
connective tissues that are more prevalent in cuts like this, and which can make meats tough and chewy when
improperly cooked, are slowly dissolved through long, slow application of moist heat. So you end up with a tender piece
of meat.

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.
 MCSI HS | Page 9 of 11

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

Factors Affecting Choice of Cooking Methods in Meat

1. Cuts of meat
• Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling
• Less tender cuts from leg or round are used for braising
• Tougher cuts from chuck or shoulder are usually braced
• Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat.
• Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat.
2. Fat content
• Meats high in fat are cooked without added fat, such as roasting or broiling
• Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or braising
3. Desired quality
• Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectives to get
the desired quality

PRINCIPLES in MEAT PREPARATION

In order to achieve a colorful taste and excellent appearance of meat dishes, observe the following principles:
1. High heat develops flavor
This is applied in browning meat. Browning meat creates as tremendous flavor to the meat. It is best obtained
by quick cooking over high heat. To do this: first, make sure that the meat is dry before putting it in a pan, pat it with
paper towels. Second, heat the pan over high heat, until the oil added is shimmering or almost smoking. Lastly, do not
overcrowd the pan. There should be spaces among the pieces of meat, instead of browning the meat, it is steamed.
2. Low heat preserves moisture
Cooking meat in low or moderate temperature retains juices and fats in meat. It keeps meat tender and retains
the shape.
3. Cook meat according to meat cuts
Tough meats are best cooked by slow cooking method, to meet collagen in the connective tissue making tough
meat into tender one and served well done. Pot roasting, stewing or barbecuing are used to cook tough meat. Tender
cuts are cooked by quick dry heat methods such as grilling or roasting. Prolonged cooking increases loss of moisture and
makes tender cuts tough.
4. Carryover cooking
Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below desired serving temperature. The
following temperature should be used to determine when to stop the cooking process.

Doneness Temperature

Beef/Veal PORK
Rare 115°F (120 °F to 125 °F after resting)
Medium Rare 120 °F to 125 °F (120 °F to 130°F after resting)
Medium 130 °F to 135 °F (135°F to 140 °F after resting) 140°F to 145 °F (150 °F after resting)
Medium Well 140°F to 145 °F (145 °F to 150 °F after resting)
Well Done 150 °F to 155 °(155 °F to 160 °F after resting) 150 °F to 155 °(160 °F after resting)
 MCSI HS | Page 10 of 11

5. Rest cooked meat before slicing

Cooked meat such as steaks, when rested before slicing are juicier, tender and grayish in color. Avoid slicing or
carving cooked meat straight after cooking.

6. Add seasoning and flavoring to ensure and enhance the flavor of the meat.

PRESENTING MEAT DISHES

Proper presentation of meat dishes is a way of inviting diners to enjoy eating that the food served appeals to all senses
and not only the sense of taste. It makes one’s eating a pleasurable, pleasant and satisfying experience. This can be
achieved by observing the following guidelines.

1. In plating use plain white plate to be in contrast with the color of the dishes and garnishes to be used. The size and
shape of the plate must be appropriate with the meat dish to be served.

2. Follow the clock method in arranging the food on a plate. If meat dish is to be served with carbohydrates and
vegetables, the meat is at 6 o' clock from the diner's view, while carbohydrates is at 11 o' clock and vegetables at 2
o' clock.

3. Meat is the main ingredient, therefore it should be highlighted with the garnishes and other ingredients used. It
should be the "on focus."

4. Use simple garnish. Do not overcrowd the plate with too many garnishes.

5. Observe balance. The amount of carbohydrate and vegetable should be in proportion with the meat dish, to have a
well-balanced plate.

6. Apply stacking or layering ingredients to add height to the plate and makes the portion of the meat dish look bigger.

7. Observe color combination as well as texture.

8. Have food item presentation in odd numbers to make it appealing and more interesting.

PLATING

Plating is apportioning meat on a plate, presented with garnishes to make the presentation of food appealing to the
eyes of the diners.

The basic elements of plating are:

1. Create a framework. Have a sketch or drawing and visualize the plate to be used.

2. Keep plating simple. Select one ingredient to focus on. Use the space on the plate to simplify the presentation.

3. Balance the dish. Presentation of food should not overpower flavor and function. Play with the color, sizes, and
texture.

4. Get the right portion size. The right amount of ingredients and the plate used should complement the meat dish. Do
not use too big or too small amount of ingredients. Right proportion of protein, carbohydrates and vegetables
creates a nutritionally balanced meal.

5. Highlight the key ingredient. The main ingredient should stand out, but give equal attention to the plate, garnishes
and sauce used.
 MCSI HS | Page 11 of 11

GARNISHING

Garnishing makes the meat dish look good and eye appealing as it tastes. It complements the flavor of the dish.
Garnishes can be placed around, under or on the meat. Foods that are very colorful do not need garnishes.

Rules in Garnishing

1. The garnish should be edible.

2. Garnishes should be natural, fresh looking and clean.

3. It should be simple, not elaborate or overdone. Few small groups of garnishes are more attractive than a continuous
decorative scheme.
4. Garnishes should be suitable character, size and flavor to food adorned.
5. Garnishes should be neatly done or arranged to enhance the food.
6. Garnishes should not be expensive but interesting.
7. The color of the garnishes should harmonize with the food being garnished.
8. Garnishing should not be used to cover the deficiency of the food on the poor quality of the food.

Following are suggestions for garnishes.

bell pepper slivers, rings parsley springs tomatoes - sliced, wedged, stuffed

pickles - whole, sliced cucumber-slices, boats pineapple rings, chunks, tidbits

cabbage, lettuce shreds, heads onion flowers, rings lemon - orange slices and wedges

olives - plain or stuffed potatoes - mashed, french fried, carrots - julienne, curls, lattices,
nests shreds, flowers, cubes
celery - hearts, stalks
radishes - sliced or cut in roses

References: K-12 LM Cookery 10, Cookery Vol 2 (Technical-Vocational-Livelihood Track)