Podcast
Questions and Answers
What is the main topic of Mr. Jessica Kwan's last lesson for the week?
What is the main topic of Mr. Jessica Kwan's last lesson for the week?
- The methods of preserving meat (correct)
- The importance of paper fans and modules for students
- The national high school curriculum
- The live-streaming technology
Which learning competencies are covered in the lesson?
Which learning competencies are covered in the lesson?
- Using paper fans and modules
- Utilizing quality trainings and leftovers in storing meals (correct)
- Identifying missing words in sentences using pictures
- Understanding health regulations for meat storage
What is the purpose of preserving meat?
What is the purpose of preserving meat?
- To promote enzymatic activity
- To increase water content
- To control spoilage and inhibit bacterial growth (correct)
- To speed up bacterial growth
Which method is mentioned as the most common for meat preservation?
Which method is mentioned as the most common for meat preservation?
What is the purpose of the quick quiz mentioned in the text?
What is the purpose of the quick quiz mentioned in the text?
What is the traditional method of meat preservation mentioned in the text?
What is the traditional method of meat preservation mentioned in the text?
What is the primary purpose of salting and curing meat?
What is the primary purpose of salting and curing meat?
What is the main effect of refrigerating meat?
What is the main effect of refrigerating meat?
What is the purpose of freezing meat?
What is the purpose of freezing meat?
Which method is NOT mentioned for preserving meat?
Which method is NOT mentioned for preserving meat?
How does cold smoking differ from hot smoking in terms of time?
How does cold smoking differ from hot smoking in terms of time?
What is a common precaution against food contamination mentioned in the text?
What is a common precaution against food contamination mentioned in the text?
What are the main components of meat mentioned in the teaching session?
What are the main components of meat mentioned in the teaching session?
Which meat cut is known as 'Blade steak'?
Which meat cut is known as 'Blade steak'?
What is the recommended consideration for selecting the right meat for dishes?
What is the recommended consideration for selecting the right meat for dishes?
What health risk is mentioned in relation to consuming certain types of meat?
What health risk is mentioned in relation to consuming certain types of meat?
What is emphasized as important in relation to selecting meat for cooking?
What is emphasized as important in relation to selecting meat for cooking?
Which nutrient is mentioned as a component of meat?
Which nutrient is mentioned as a component of meat?
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Study Notes
- Mr. Jessica Kwan is conducting the last lesson for week eight of quarter four, marking the end of the school year.
- The lesson is about cookie retail and is being live-streamed for national high school students.
- Students should have their paper fans and modules ready for the discussion.
- The learning competencies to be covered are utilizing quality trainings and leftovers in storing meals, storing fresh and carried back meat according to health regulations, and using required containers and storing meat in proper temperature to maintain quality and freshness (learning outcomes 3.1, 3.2, and 3.3 respectively).- The text is a lesson about methods of preserving meat.
- Participants are asked to identify missing words in sentences using given pictures for a quick quiz.
- Previous lesson recap: identifying missing words in sentences using pictures.
- Test to determine understanding of statement: "Saltine proves the keeping quality of meat is true or false?" and "The excess mixed drops are called trimmings, true or false?"
- Preserving meat helps control spoilage by inhibiting microorganism growth, slowing enzymatic activity, and preventing rancidity.
- Drying is the most common method of meat preservation, reducing water content to about 15% and inhibiting bacterial growth.
- Natural sun drying is a traditional method of meat preservation using sunlight.
- Smoking meat creates distinctive flavor and color, with cold smoking taking days to weeks and hot smoking taking less time.
- Salting and curing improve meat's keeping quality and prolong shelf life using salt, sugar, potassium or sodium nitrate, and other curing agents.
- Refrigerating meat stores at low temperatures for limited mold and bacterial growth.
- Freezing meat deactivates enzymes and bacteria, preserving for 2 months to 1 year.
- Other preservation methods include canning, vacuum sealing, and pressure cooking.
- Proper storage of meat is essential for food safety and quality.
- Common foodborne bacteria include Staphylococcus, which can be transmitted from food handlers, and E. coli.
- Precautions against contamination include sanitation, keeping bacteria out of food through personal hygiene and handling procedures.
- Quiz: Meat is preserved at a temperature of 10 degrees Celsius and below, which method? (Answer: Freezing)
- Participants must create an album of foods that have undergone various preservation methods.
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