TLE – HE (COOKERY 10)

QUARTER 4 – MODULE 2
COOK MEAT CUTS
MELCS: Cook Meat Cuts
(TLE_HECK10PCM-IVb-g-31)
Learning objectives:
a. identify the market forms and cuts of meat
b. prepare meat cuts according to the given recipe
c. prepare and use suitable marinades for a variety of meat cuts

I. INTRODUCTION

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.

II. MODULE CONTENT

Four kinds of doneness in meat
1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant
3. Medium – when pressed with a finger, meat feels firm and there is a definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.

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.

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.

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 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.

Safe Cooking Temperatures for Various Meat

MEAT °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160

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
Cured meat – meat preserved by salting, smoking or aging
Processed meat –meat preserved by chemical process

Meat cuts
Primary Cuts of Meat
Beef

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Veal

Lamb

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Pork

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:

 Meat and poultry are generally marinated for 2 hours up to 2 days.
 Seafood and fish should be marinated for no longer than one hour.
 Use a non-reactive container - steer clear of aluminum, copper, or cast
iron.
 Wait for your marinade to cool down before pouring over the meat of
your choice.
 Always refrigerate your meat while it's marinating.
 Never reuse marinades!

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Types of Marinades

Pineapple Marinade - http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-Marinade-

Recipes.htm

This sweet, fruity marinade works great on any cut of pork or chicken. What you get with this
marinade is a great Hawaiian Teriyaki flavor. Try this marinade when you are simply placing cut
strips of pork or chicken over rice. You can make extra marinade to use as a sauce as long as
you keep it separate from the meat
Pork Chop Marinade

This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops,
reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce. You can, if you like,
heat this up with some extra chili sauce or perhaps a pinch of cayenne.

Jamaican Jerk Marinade

You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade that gets that jerk
flavor deep into the meat. You can use this marinade on all kinds of meat and poultry.
Pork Rib Marinade
BBQ Guru posted this marinade recipe to the forum. It uses a pork rub for the seasoning with
vinegar and water to turn it into a marinade.
Teriyaki Marinade

Want to get that great Teriyaki flavor into your favorite dish? This marinade will surely add flavor
to whatever you're grilling. This marinade works particularly well with pork and poultry.

Pork Chop and Tenderloin Marinade

Doug Freeman sent in this marinade recipe for grilled pork. You may leave out the liquid smoke
if you are so inclined.

Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild
marinade so you will want several hours marinating time with it before you grill.

Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or
poultry.
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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.

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III. ACTIVITY PROPER
Directions: Put / if the statement is correct and X if it is wrong. Write your answer on your
answer sheet.

_____ 1. Meat and poultry are generally marinated for 2 hours up to 2 days.
_____ 2. Seafood and fish should be marinated for no longer than one hour.
_____ 3. Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
_____ 4. Wait for your marinade to cool down before pouring over the meat of your choice.
_____ 5. Always refrigerate your meat while it's marinating.
_____ 6. You can reuse marinades.
_____ 7. High heat toughens and shrinks protein and results in excessive moisture lost.
_____ 8. To avoid over cooking, meat should be simmered, never boiled.
_____ 9. Roasts cooked at low temperature shrink less and loss less moisture.
_____ 10. Even meats low in connective tissue can be tough and dry if cooked at excessively
high heats for too long.

Directions: Match Column A with Column B. Write the letter of the correct answer on your
answer sheet.
Column A Column B
_____ 1. Meat that is recently slaughtered, has not been a. marinade
preserved or frozen.
_____ 2. Meat preserved by chemical process. b. fresh meat
_____ 3. Meat preserved by salting, smoking or aging. c. cured meat
_____ 4. Meat that is placed in chiller or slightly cold. d. processed meat
_____ 5. The meat is very soft with jelly like texture. e. chilled meat
_____ 6. The meat feels hard and rough. f. entrees
_____ 7. Meat feels firm and there is definite resistance. g. well done
_____ 8. Meat feels springy and resistant. h. medium
_____ 9. It will add flavor to your favorite meat and make i. medium rare
it more tender and juicy.
_____ 10. It is usually served as the main dish. j. rare

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Activity 1 Activity 2
1) / 1) b
2) / 2) d
3) / 3) c
4) / 4) e
5) / 5) j
6) X 6) g
7) / 7) h
8) / 8) i
9) / 9) a
10) / 10) f
Answer key
IV. SUMMATIVE EVALUATION

A. Directions: Circle each of the word from the list below. Words may appear vertical,
horizontal or diagonal.

A R M B R I S K E T
Q I D S V M L K F E
R B C H U C K F S N
S E T O P C V L H D
S H O R T P L A T E
G H W O Z F O N C R
T E A U G N I K B L
S I B N X Z N N I O
J R H D K R O V I I
L R H S I R L O I N

chuck rib loin round flank

short plate brisket shank sirloin tender loin

B. Directions: Complete the statement/phrases that shows nutrient content of meat and the
effects of heat on meat. Choices are on the box below.

1. Meat contains 7 grams of __________ per ounce.

2. ________ content can vary widely, according to the grade of meat and its cut.
3. Meat contains very little _______________.
4. Meat is an excellent source of B ___________.
5. Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace ______.
6. Meat consists of _______, protein and fat, with a few minerals and some B vitamins.
7. It tenderizes _________ tissue if moisture is present and cooking is slow.
8. Even meats low in connective tissue can be ________ and dry if cooked at excessively high
heats for too long.
9. High heat toughens and _________ protein and results in excessive moisture lost.
10. Roasts cooked at low temperature shrink less and loss less _________.

Protein Vitamins Minerals Tough

Fat Water Connective
Carbohydrates Shrinks Moisture

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C. Essay/Discussion

1. What are the three (3) basic components of marinating?

2. Why do we need to marinade meat?

References:

Learning Module in Cookery Grade 10

www.healthline.com>nutrition

TLE/HE Cookery Curriculum Guide

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