Grade

12

TVL-HE
COOKERY NCII
QUARTER 4 – MODULE 2 - 3

Cook 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
preparation method as the grosses pieces 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 a 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.
4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B1), riboflavin (B2),
pyridoxine (B6), cobalamin (B12), niacin (B3) 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

o o
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

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Market Forms of Meat
1. Fresh meat – meat that is recently slaughtered, has not been preserved frozen
2. Chilled meat – meat that is placed in chiller or slightly cold
3. Cured meat – meat preserved by salting, smoking or aging
4. Processed meat –meat preserved by chemical process

Primary Cuts of Meats

BEEF

VEAL

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LAMB

PORK

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Marinades
A 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 is 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!

Examples of Marinades

Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken giving
it 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.

Pork Rib Marinade

This marinade uses a pork rub for the seasoning with vinegar and water to
turn it into a marinade.

Teriyaki Marinade
This teriyaki marinade works particularly well with pork and poultry and gives
it a sweet salty taste.

Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works
well on pork or poultry.
Source: http://bbq.about.com/od/marinaderecipes/tp/Top-10-Pork-MarinadeRecipes.htm

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Effects of Heat on 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 loss.
4. Roasts cooked at low temperature shrink less and lose less moisture.
5. Moist heat penetrates meat quickly. To avoid overcooking, 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 us 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
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. Examples of dry-heat
methods include:
Roasting and Baking
Roasting and baking are forms of dry-heat cooking that use hot, dry air to
cook food. 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.
Grilling and Broiling
Grilling and broiling are dry-heat cooking methods that rely on the heat being
conducted through the air from an open flame. This type of cooking produces
browning reactions on the surface of the food, thus encouraging 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.
Source: http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

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Sautéing 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 is 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 is actually a form of dry-heat cooking.
But if you have 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.
Moist heat cooking
Moist heat cooking methods include any technique that involves cooking with
moisture — whether it is 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 does not get any hotter than that. Examples of moist-heat
cooking methods include:
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 is not at a full rolling boil. Because it surrounds the food in
water that maintains a more or less constant temperature, simmering cooks the food
very evenly. It is an excellent choice for culinary preparations including stocks or
soups, starchy items such as potatoes or pasta, and many others.
Boiling
The hottest of these three stages is boiling, where the water reaches its
highest possible temperature of 212°F. It is actually the least likely of the three to be
used for cooking. That is 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 pasta.
Steaming
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 and Stewing

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.

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Begin by Searing
Because moist heat does not permit the various browning reactions that dry
heat produces, giving cooked meats the brown, outer crust that also helps to develop
complex flavors and aromas, it is customary to sear meat in a pan with a small
amount of hot fat before braising it. This step helps to develop flavors as well as
making the meat more appealing visually.
How Braising Works
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.

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. Flavor and appearance are also one of the
objectives to get the desired quality.

III. ACTIVITIES:
A. Perform recipes using different methods of cooking meat. Make a documentation of
your activity to be place in a short bond paper with captions. Let your
parents/guardians/siblings or relatives evaluate your work using the rubrics given.

Broiling/Grilling Meats
Tools and Equipment Needed:
• broiler or griller
• brush for meat Ingredients Needed:
• fork • Meat
• knife • Oil
• tong • Salt and pepper to taste
• ladle
Procedure:
1. Collect and prepare all equipment and supplies. Trim excess fat from meats to avoid flare-
ups.
2. Preheat the broiler or grill.
3. Brush the meat with oil, or dip it in oil and let excess drip off. Place the meat on the broiler
or grill. The oil helps prevent sticking and keeps the product moist.

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4. When one side is brown and the meat is cooked halfway, turn it over with a fork (piercing
only the fat, not the meat, or juices will be lost) or tongs.
5. Cook the second side until the meat is cooked to the desired doneness. If the meat is to
be brushed with a glaze or sauce, it is usually best to wait until the product is partially
cooked on each side before applying the first coat. After the meat has been cooked on both
sides ½ to ¾ done, brush the top with a light coat of the sauce. Turnover and repeat as
necessary.
6. Remove from broiler or grill and serve immediately.

B. MORCON
Tools and Equipment Ingredients Needed: • 100 grams grated cheddar cheese
Needed: • 1k beef, sliced 1/4 inch thick (3 • 2 onions, chopped
• measuring spoon pcs.) • 5 pcs. bay leaf (laurel)
• measuring cup • ¼ k ground beef liver • ½ tsp ground black pepper
• knife • 200 grams sliced sausages or ham • ½ cup vinegar
• weighing scale • 200 grams pork fat (cut is strips) • 2 tsp. salt
• pot or pressure cooker • 3 pcs. hard boiled eggs, sliced • 2 cups water
• 100 grams cheddar cheese in • 2 meters thread or string (for tying)
strips

Procedure:
1. Spread and stretch the sliced beef on your working table.
2. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and
some ground liver.
3. Roll the sliced beef with all the filling inside and secure with a thread or string.
4. Repeat the procedure for the two remaining beef slices.
5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese,
chopped onions, bay leaves, ground black pepper and salt.
6. Cover the pot and bring to a boil. Simmer for one hour.
7. Add the vinegar and continue to simmer for another hour or until beef is tender.
8. Slice the beef morcon, arrange on a platter, and top with the sauce/ gravy.

Estimated cooking time: 2 to 3 hours

Cooking Tips:
• A spoon or two of flour can be added to water to thicken the sauce.
• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
• Optional: Garnish with olives before serving.

Poor Fair Good Very Good

2 3 4 5
Products
General Appearance
a. The dish is attractive to look at and appetizing
b. The dish has good color combination.
c. The ingredients are cooked just right.
d. The dish has the correct consistency.
Palatability
a. The dish taste delicious.
b. The dish taste just right.
Nutritive Value
a. The dish is highly nutritious.
Procedures

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 Use of Resources:
a. Learner keeps working table orderly while
preparing the ingredients.
b. Learner uses only the proper and needed
utensils and dishes.
c. Learner uses time-saving techniques and
devices.
Cleanliness and sanitation
a. Learner is well-groomed and properly dressed
for cooking, uses a clean apron, hairnet, hand
towels and pot holders.
b. Learner observes proper sanitary handling of
food.
Conservation of nutrients
a. Learner follows proper preparation and cooking
procedures.
b. Learner followed the recipe correctly.
Total Score: (Maximum of 70 points)
Comments:

IV. SUMMATIVE ASSESSMENT

General directions: Write your answer on the answer sheet provided.
A. Read and understand the questions below. Choose the letter of the correct answer.
(10pts)
1. This nutrient that can be found in meat is accounting about 20% of its weight.
a. Fat b. Meat c. Protein d. Alkaline
2. This are examples of Dry Heat Cooking Method, EXCEPT:
a. Roasting b. Broiling c. Sautéing d. Boiling
3. The following are examples of Lamb cuts, EXCEPT:
a. Shank b. Leg c. Sirloin d. Bacon
4. Meat contains very little __________. Glycogen, found in liver and muscle tissue.
a. Protein b. Carbohydrates c. Fats d. Oil
5. __________ are forms of dry-heat cooking that use hot, dry air to cook food.
a. Roasting b. Baking c. Boiling d. Frying
6. This marinade works particularly well with pork and poultry and gives it a sweet salty taste.
a. Tepanyaki b. Teriyaki c. Ozumaki d. Suzuki
7. From the market forms of meat which is preserved by salting, smoking or aging?
a. Fresh b. Chilled c. Cured d. Processed
8. This doneness of meat can be checked by pressing it with a finger then meat feels firm and there
is a definite resistance.
a. Rare b. Medium Rare c. Medium d. Well-done
9. Good _________ will add flavor to your favorite meat and make it more tender and juicier.
a. Animal b. Marinade c. Juice d. Choice
10. Meat consists of water protein and fat, with a few minerals and some ___ vitamins.
a. A b. B c. C d. D

B. Explain the process of marinades and how it is important in the meat preparation. (5 pts.)
II. ESSAY: Read and analyze the situation. Write your answer in a separate sheet of paper. (10
points)
In a separate sheet of paper, create your own recipe of marinade and which kind of meat is
suitable for it. Explain your answer.

References: Department of Education, Technical Vocational Livelihood Education – Cookery Module 2 Manual First
Edition, 2016

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 TVL-HE COOKERY NCII
QUARTER 4 – MODULE 2 - 3
Cook Meat Cuts

ANSWER SHEET

NAME ______________________________________________ GRADE/SEC___________

SUBJ TEACHER ______________________________________ SCORE _______________

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