Scribd
Upload
10 views20 pages

Week 4_Meat

The document outlines a lesson plan for cooking meat, focusing on types, preparation, and cooking methods while adhering to health and safety standards. It covers meat selection, handling, various cooking techniques, and presentation methods, emphasizing the importance of proper sanitation and portion control. Additionally, it includes information on meat storage and evaluation criteria for finished dishes.

Uploaded by

Jay Gongora Jr.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
10 views20 pages

Week 4_Meat

The document outlines a lesson plan for cooking meat, focusing on types, preparation, and cooking methods while adhering to health and safety standards. It covers meat selection, handling, various cooking techniques, and presentation methods, emphasizing the importance of proper sanitation and portion control. Additionally, it includes information on meat storage and evaluation criteria for finished dishes.

Uploaded by

Jay Gongora Jr.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 20

Prepare and Cook

Meat (PCM)
Cookery NC II | Based on TESDA and DepEd Curriculum Guide
NESLIE V. MAMBAT, LPT
At the end of the lesson, the students are
expected to:

1. Identify different types and forms of meat used


in cooking.
2. Prepare and cook various meat dishes using
appropriate methods.
3. Perform proper handling and cooking of meat
while following health and safety standards.
Meat is a primary source of
protein and essential nutrients,
making it a key ingredient in many
cuisines worldwide. Proper
preparation and cooking methods
enhance its flavor, texture, and
safety. This presentation will guide
you through the principles of meat
selection, preparation, and cooking
techniques while ensuring food
safety and quality.
Principles in Meat Preparation
1. Proper selection of meat based on
quality and freshness
2. Correct handling and storage techniques
3. Importance of sanitation and hygiene in
meat preparation
4. Proper meat cutting techniques
Market Forms of Meat
 Fresh Meat – Meat that has not undergone any
processing
 Frozen Meat – Meat stored at freezing temperatures
to extend shelf life
 Cured Meat – Meat preserved with salt, sugar, and
curing agents
 Processed Meat – Meat that has been altered
through smoking, fermenting, or adding preservatives
Different Kinds of Meat
Beef: Derived from cattle, commonly used for
steaks, burgers, and stews
Pork: Meat from pigs, used in various cuisines
worldwide
Carabeef: Meat from carabao (water buffalo),
commonly used in Asian dishes
Others: Lamb, goat, venison, rabbit, etc.
Different Types of Meat Cuts

 Primal Cuts: Large sections of the animal (e.g., loin,


rib, shoulder)
 Retail Cuts: Smaller cuts sold in grocery stores (e.g.,
sirloin, chops, brisket)
 Specialty Cuts: Unique cuts based on cultural
preferences
Tools, Utensils, and Equipment for Meat
Preparation
1. Knives (boning, butcher, chef’s knife)
2. Cutting boards (preferably separate for raw and
cooked meat)
3. Meat thermometers
4. Meat tenderizers (mallets, marinades)
5. Grinders, slicers, and roasting racks
Techniques in Meat Tenderizing
 Mechanical Tenderizing: Using meat mallets or
piercing tools
 Marinating: Using acidic ingredients like vinegar,
lemon juice, or yogurt
 Slow Cooking: Cooking at low temperatures for
extended periods
 Aging: Allowing meat to rest for improved texture and
flavor
Variety of Meat Dishes
• Grilled steak
• Pork adobo
• Beef stew
• Roasted lamb
• Smoked ribs
Methods of Cooking Meat
• Dry-Heat Cooking: Grilling, roasting, pan-frying, and
broiling

• Moist-Heat Cooking: Boiling, braising, steaming,


and stewing
Cooking Specialty Cuts
How to prepare offal (liver, heart, kidney)

Slow cooking methods for tough cuts

Proper seasoning and marination techniques


Cooking Frozen Meat
Thawing methods (refrigerator, cold water, microwave)

Avoiding bacterial growth

Proper cooking techniques for frozen meat


Types of Marinades
1. Acidic marinades (vinegar, citrus, wine)
2. Enzymatic marinades (papaya, pineapple)
3. Oil-based marinades (olive oil, herbs, spices)
Methods of Presenting Meat Dishes

1. Arranging meat attractively on the plate

2. Using colorful vegetables for contrast

3. Choosing the right plate for the dish


Plating and Garnishing
1. Balance between meat, sauce, and sides

2. Use of fresh herbs, edible flowers, and sauces for


presentation

3. Creating appealing textures and colors


Portion Control for Cooked Meat
1. Standard portion sizes for different meats
2. Ensuring consistency in serving
3. Using weighing scales for accuracy
Techniques in Storing Meat
1. Types of Containers: Airtight bags, vacuum-sealed
packs, food-grade plastic
2. Temperature: Refrigeration (0-4°C), Freezing (-18°C
or lower)
3. FIFO Method (First In, First Out): Using older stocks
first to prevent spoilage
Evaluation of the Finished Product
Using Rubrics
1. Appearance: Color, presentation, and plating
2. Texture: Proper tenderness and doneness
3. Taste: Balance of flavors and seasoning
4. Creativity: Unique elements in preparation and
presentation
THANK YOU!

Prepared by
NESLIE V. MAMBAT, LPT

You might also like