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9 views

g10 Module 1 Tle

Uploaded by

xgbspgwzdh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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You are on page 1/ 40

TECHNOLOGY AND LIVELIHOOD

E D U C A T I O N
QUARTER 4: MODULE 1

Performing Mise’ en
Place
• Mise’en place is a French
term for having all your
ingredients measured, cut,
peeled, sliced, grated, etc.
before you start cooking.
• It is a technique chefs use
to assemble meals so
quickly and effortlessly.
Benefits of Practicing Mise’en Place

• any missing ingredients can be spotted


before it's too late for a quick trip to the
store

• There is time to clean the mixing area rather


than face a counter full of mixing equipment
when you're done.
Benefits of Practicing Mise’en Place

• You can group ingredients or place them in


the order of used to assure all recipe steps
are included.
Typ e s o f
Knives and
t h e i r U s e s
French Knife

• It is also called “chef’s knife”.


• This knife is for general use in chopping, slicing,
dicing and mincing a wide variety of items
Utility Knife

• It is used for coring, trimming fat from meat.

Boning Knife
• used to remove the bones and skin from meat and
fish.
Slicer Knife
• used for slicing smoked or cooked fish, poultry or any
meat.

Butcher Knife
• used to remove the bones and skin from meat and
fish.
Steak Knife

• It is also called “scimitar knife”.


• This knife is used to cut steak, chicken and pork
accurately.
Clever Knife

• This knife is used for slicing through thick meat


like ribs or cutting through thin bones like poultry
bones.
COMPOSITIONS OF MEAT
1. WATER- 70% of muscle tissue.
2. PROTEIN- 20% of muscle tissue.
• Protein coagulates when it is heated.
• This means it becomes firmer and loses moisture.
• Coagulation is related to doneness: 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 the:


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.
The fat in meat contributes to the:

TENDERNESS
• Marbling separates muscle fibers, making meat easier
to chew.

FLAVOR
• Fat is the main source of flavor in meat
4. 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
STRUCTURES OF MEAT
MUSCLE FIBERS

• Lean meat is made up of bundles of muscle fibers


held together by creamy white connective tissue.
These determine the texture or grain of a piece of
meat.
MUSCLE FIBERS

• Fine – grained meat is composed of small fibers


bound in small fibers.
• Course – textured meat has large fibers.
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.
TWO KINDS OF
CONNECTIVE TISSUE
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
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.
4 TRIMMING
REASONS FOR TRIMMING:
a. Improve the appearance of the cut or
joint
b. Leave as much of the meat intact as
possible.
4 TRIMMING
REASONS FOR TRIMMING:
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.
4 TRIMMING
REASONS FOR TRIMMING:
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.
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.
6 SEASONING
b. Add salt to roast and grill after the meat
has browned. Adding salt slows down the
browning reactions (which need high
temperature and dry heat).
7 COATING
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
PORK MEAT

• flesh from pig or hug that is slaughtered for meat.


It is commonly slaughtered one year or less of age
to ensure tender cuts
BEEF MEAT
• the culinary name for meat from cattle over 1 year old

CARABEEF MEAT
• meat from carabao.
VEAL MEAT
• meat from a calf or young beef animal, 4-5 months. Because
of its age, it is considered by some to be the finest meat.

CHEVON MEAT
• meat from deer or goat
LAMB MEAT

• the meat of young domestic sheep. Its texture is


result of what it consumes and the age at which it is
slaughtered.

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