FINAL COOKERY 12 Q4 MODULE 2 PDF

SHS Cookery NC II Quarter 4: Module 2 Market Forms of Meat and Cuts of Meat ABM - Organization and Management Grade 11 Quarter 1: Week 1 - Module 1 TVL – Cookery NC ll Grade 12 Quarter 4: Module 2:Market Forms of Meat and Cuts of Meat First Edition, 2020 Copyright © 2020 La Union Schools Division Re...

SHS Cookery NC II Quarter 4: Module 2 Market Forms of Meat and Cuts of Meat ABM - Organization and Management Grade 11 Quarter 1: Week 1 - Module 1 TVL – Cookery NC ll Grade 12 Quarter 4: Module 2:Market Forms of Meat and Cuts of Meat First Edition, 2020 Copyright © 2020 La Union Schools Division Region I All rights reserved. No part of this module may be reproduced in any form without written permission from the copyright owners. Development Team of the Module Author: Gerlie C. Gubatan, MT-I Editor: SDO La Union, Learning Resource Quality Assurance Team Illustrator: Ernesto F. Ramos Jr., P II Management Team: ATTY. Donato D. Balderas, Jr. Schools Division Superintendent Vivian Luz S. Pagatpatan, Ph.D Assistant Schools Division Superintendent German E. Flora, Ph.D, CID Chief Virgilio C. Boado, Ph.D, EPS in Charge of LRMS Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL Michael Jason D. Morales, PDO II Claire P. Toluyen, Librarian II Target Meat is the edible portion of cattle, swine, goat or sheep. It is a nutritious food and should be a part of most diets. Meat is the entrée of a menu. It dictates what other foods will be served as accompaniment. It is an excellent source of protein and B complex vitamins, iron and phosphorus. The cut of meat you choose will have a unique amount of fat, tenderness and flavour depending on what part of the animal it is from. It is important to know which cooking technique to use so you can cook with confidence and utilise each cut of meat. After going through this module, you are expected to: TLE_HECK9- 12PCM-IVb-g-31. 2.1 identify the market forms and cuts of meat 2.2 prepare meat cuts according to the given recipe 2.3 prepare and use suitable marinades for a variety of meat cuts Pre-Test Directions: Read the statements carefully and then choose the letter that best describes the statement. Write your answer on a separate sheet of paper. 1. 2. 3. 4. 5. 6. Which of the following market forms of meat does NOT undergo chilling? A. Cured meat C. Frozen meat B. Fresh meat D. Processed meat It makes use of salt, sugar, potassium, or sodium nitrate, etc. in preserving meat by drying. A. Curing C. Freezing B. Dehydration D. Salting Which of the following market forms of meat requires reheating? A. Chilled meat C. Fresh meat B. Cured meat D. Processed meat It is known as dehydrated meat. A. Chilled meat C. Dried meat B. Cured meat D. Frozen meat What part of the meat helps you identify the less tender cuts? A. Bone B. fat C. flesh D. ligament This meat cut requires long and slow cooking temperature. A. Less tender B. slightly tough C. tender D. tough 1 7. They are the most expensive cuts because they have the tenderest muscles and have the least exercised parts of the animal. A. Less tender cuts C. Tough Cuts B. Tender Cuts D. Variety Cuts 8. Retail cuts are smaller than wholesale cuts. A. Partly false B. Partly True C. False D. True 9. A slaughtered animal is called ____________. A. carabeef B. carcass C. pork D. poultry 10. Which of the following cuts of beef is the chuck steak? A. B. C. D. 11. This cut is ready for making stews, kebabs and casseroles. A. Boneless cuts C. Lean minced meat B. Cubes of meat D. Lean and extra lean cuts 12. It is used to give meat a fairly strong flavor. A. Oil, vinegar and yogurt C. Red and white wine B. Lemon juice D. Soy sauce 13. It is used to marinate tender meat for they require short margination time. A. Oil, vinegar and yogurt C. Red and white wine B. Lemon juice D. Soy sauce 14. Which of the following cuts are trimmed cuts of meat which are lower in fat? A. Boneless cuts C. Lean minced meat B. Cubes of meat D. Lean and extra lean cuts 15. Which of the following cuts is economical and suitable for quick and easy methods of cooking? A. Boneless cuts C. Lean minced meat B. Cubes of meat D. Thin strips 2 Jumpstart Activity 1: Connect Me! Directions: Link the market forms of meat with the description. Use a separate sheet of paper for your answers. It is firm, no odor and somewhat pinkish in color. Fresh Meat It also known as dehydrated meat. Chilled Meat Cured Meat It is prepacked and should have expiry date stamped on the package Frozen Meat Such examples are bacon, ham and tocino. These processes modify meat flavor, color and improve its juiciness and tenderness Processed Meat Meat that has been cooled to a temperature ranging from 1-3 °C within 24 hours after being slaughtered Dried Meat Activity 2: Identify Me! Directions: Identify the cuts of meat being described below. Match the descriptions in Column A with the terms in Column B. Write your answer on a separate sheet of paper. ______ ______ ______ ______ ______ COLUMN A 1. The most expensive cuts containing lean meat and little collagen. 2. They are the internal organs and glands of the animals. 3. The contain higher quantities of connective tissue. 4. They contain more developed tissues, usually ground to break and cut the muscle fibers and connective tissue. 5. A slaughtered animal cut into larger pieces and reduced into retail cuts 3 COLUMN B A. Carcass B. Tough Cuts C. Retail Cuts D. Variety Cuts E. Tender cuts F. Less Tender Cuts Discover LESSON INFORMATION 1: MARKET FORMS OF MEAT AND MEAT CUTS Meat is available in supermarkets,groceries or wet markets in various forms. It can be bought fresh, chilled, frozen, cured or dried. Market Forms of Meat 1. Fresh meat Meat sold right after slaughtered and butchered. It has not undergone chilling, freezing or any processing method. It is firm, no odor and somewhat pinkish in color. https://www.slideshare.net/cristinagroup4/cooker-10-cook-meat 2. Chilled meat Meat that is placed in chiller or slightly cold. Meat that has been cooled to a temperature ranging from 1-3 °C within 24 hours after being slaughtered. https://www.slideshare.net/cristinagroup4/cooker-10-cook-meat 4 3. Cured meat Meat preserved by salting, smoking or aging. Meat has been treated with curing agents such as salt, sodium nitrate, sugar, sometimes spices and vinegar. These are preserved meat. Such examples of cured meat are bacon, ham and tocino. https://www.slideshare.net/cristinagroup4/cooker-10-cook-meat 4. Processed meat/ Canned Meat Meat which has been cooked and requires reheating. Processed meat is preserved by adding chemical preservatives by curing, salting or smoking. These processes modify meat flavor, color and improve its juiciness and tenderness. 5. Frozen Meat Meat that has been chilled and frozen to a temperature of 20°C. Beef and pork can be kept frozen from 4 to 12 months depending on the kind and cut of meat. It is prepacked and should have expiry date stamped on the package. https://www.slideshare.net/cristinagroup4/cooker-10-cook-meat 5 6. Dried Meat This is known as dehydrated meat. https://www.slideshare.net/cristinagroup4/cooker-10-cook-meat Different Cuts of Meat The most common meat available for human consumption are beef and pork. A slaughtered animal is called carcass. It is cut into larger pieces called wholesale cuts and reduced into retail cuts. Retail cuts are commonly found in the market and they are classified as tender cuts, less tender cuts and variety cuts. The cost or price of meat depends on the cuts. Tender Cuts These contain lean meat and little collagen. These are athe most expensive cuts having the tederest muscles for they are the least exercised of the animal. Less Tender Cuts These consist of a more developed connective tissue. They are often ground to break and cut the muscle fibers and connective tissues. Tough Cuts These cuts are usually those with muscles which get more exercise while the animal is alive. Muscles that are exercised more often contain quantities of connective tissues. Variety Cuts These are the animal glands and internal organs which include liver, kidney, tripe, lungs, tongue and tail. They should be cooked until well done to minimize the danger of transmitting the organism found in them. 6 Primary Cuts of Meat Beef https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ Lamb https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ 7 Pork https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ Boneless cuts (beef, pork and lamb) – economical and suitable for quick and easy methods of cooking, e.g. grilling. https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ Boned and rolled joints of meat – smaller joints to reduce cooking time and making it easier to carve. https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ Lean and extra lean cuts – trimmed cuts of meat which are lower in fat. https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ 8 Cubes of meat – sold cut into cubes, ready for making stews, kebabs and casseroles. https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ Lean minced meat – meat is trimmed of fat and minced. https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ Thin strips – meat is pre-cut into strips, suitable for quick cooking methods, e.g. stir-frying. https://www.foodafactoflife.org.uk/11-14-years/food-commodities/meat/meat-types-and-cuts/ LE S S O N IN F O R M A T I O N 3: MA R I N A D E S Go o d ma r i n a d e wi l l ad d fl a v o r to yo u r fa v o r i t e mea t an d ma k e it mo r e te n de r an d ju i cy. Ma k i n g ma r i n a d e is ve r y si m p l e. Al l yo u ne ed ar e th r e e ba si c co m p o n e n t s. Th e fi r st is an ac i d, su ch as le m o n ju i ce , vi n e g a r , yo g u r t or wi n e. Th e ac i d is im p o r t a n t as it br ea ks do w n th e mea t an d te n d e r i z e s it. Th e se co n d is oi l. Th i s pr o t e ct s an d pr es e r v es th e fo o d wh i l e ma r i n a t e d an d al so wh e n it ’ s be i n g co o k ed. Th e th i r d is an y he r b an d / o r sp i c e. Th i s is wh a t gi v e s a ma r i n a d e it s un i q u e fl a v o r an d ze s t. Fe e l fr e e to ex p e r i m en t by gr o u p i n g on e or mo r e in g r e d i e n t s fr o m ea c h co m p o n e n t. Her e ar e so m e ge n e r a l gu i d el i n es fo r ma r i n a t i n g : 9  Mea t an d po u l t r y ar e ge n e r a l l y ma r i n a t e d fo r 2 ho u r s up to 2 da y s.  Se a f o o d an d fi s h sh o u l d be ma r i n a t e d fo r no lo n g e r th a n on e ho u r.  Us e a no n - r e a ct i ve co n t a i n e r - st e er cl e a r of al u m i n u m , co p p e r or ca s t ir o n.  Wa i t fo r yo u r ma r i n a d e to co o l do w n be f o r e po u r i n g ov er th e mea t of yo u r ch o i c e.  Al w a y s ref r i g e r a t e yo u r mea t wh i l e it ’ s ma r i n a t i n g.  Ne v er reu s e ma r i n a d e s. Ex a m pl e s of Ma r i n a d e s: Pi n e a p pl e Ma r i n a d e  Th i s sw e e t, fr u i ty ma r i n a d e wo r ks gr e a t on an y cu t of po r k or ch i c k en gi v i n g it a gr e a t Ha w a i i a n Te r i y a k i fl a v o r. Tr y th i s ma r i n a d e wh e n yo u ar e si m p l y pl a ci n g cu t st r i p s of po r k or ch i c k en ov er ri c e. Yo u ca n ma k e ex tr a ma r i n a d e to us e as a sa u c e as lo n g as yo u ke e p it se p a r a t e fr o m th e me a t. Po r k Ch o p Ma r i n a d e  Th i s is a gr e a t As i a n st y l e ma r i n a d e th a t wo r ks wel l on al l cu t s of po r k pa r t i cu l a r l y po r k ch o p s , re m i n i sc e n t of a Te r i y a k i ma r i n a d e wi t h a hi n t of he a t fr o m th e ch i l l sa u ce. Yo u ca n , if yo u li k e , he a t th i s wi t h so m e ex tr a ch i l i sa u ce. Po r k Ri b Ma r i n a d e  Th i s ma r i n a d e us es a po r k ru b fo r th e sea so n i n g wi t h vi n e g a r an d wa t er to tu r n it in t o a ma r i n a d e. Te r i y a k i Ma r i n a d e  Th i s te r i y a k i ma r i n a d e wo r ks pa r t i c u l a r l y we l l wi t h po r k an d po u l tr y an d gi v es it a sw ee t sa l ty ta s t e. Mu s t a r d- V i n e g a r Ma r i n a d e  Th i s is a si m pl e mu s t a r d ma r i n a d e th a t te n ed e r i z e s an d add s fl a v o r. It wo r ks we l l on po r k or po u l tr y. 10 Explore Activity 3: Make Your Own Marinades! Directions: Make your own marinades. Document your output and send it to your teacher via messenger or email. Your performance in preparing marinades will be rated using the scoring rubric below: Criteria Very Satisfactory Satisfactory (S) Unsatifactory (VS) (US) 2 3 1 Workmanship Wear cooking outfit and always maintain cleanliness and orderliness in work area Wears cooking outfit and sometimes maintain cleanliness and orderliness in work area Wears cooking outfit and seldom maintain cleanliness and orderliness General Appearance Characteristics of vegetable dish prepared are evident Characteristics of vegetable dish prepared are partly evident Characteristics of vegetable dish prepared are slightly evident. Taste/Flavor Original taste of vegetable is present Original taste of vegetable is partly present Flavor ans taste poorly retained Proper Use of Tools and Materials Always use the proper tools Observed twice using improper tools Using improper tools at all times Safety Measures Always observe safety measures Sometimes observe safety measures Seldom observe safety measures Speed Finished less than the alotted time Finished within the allotted time Finished more than the allotted time 11 Deepen Activity 4: Provide Me! Directions: Using the table below, suggest 2 recipes which use the different cuts of meat. Name of meat cut Beef Pork Boneless cuts Bone and rolled joints of meat Lean and extra lean cuts Cubes of meat Lean minced meat Thin strips Activity 5: Make Me! Directions: From Activity 4, choose one (1) recipe and prepare it. Document your output and send it to your teacher via messenger or email. Use the rubrics for marinades (Activity 3) to assess your outputs. 12 Gauge Directions: Read the statements carefully and then choose the letter that best describes the statement. Write your answer on a separate sheet of paper. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Which of the following market forms of meat does NOT undergo chilling? A. Cured meat C. Frozen meat B. Fresh meat D. Processed meat It makes use of salt, sugar, potassium, or sodium nitrate, etc. in preserving meat by drying. A. Curing C. Freezing B. Dehydration D. Salting Which of the following market forms of meat requires reheating? C. Chilled meat C. Fresh meat D. Cured meat D. Processed meat It is known as dehydrated meat. A. Chilled meat C. Dried meat B. Cured meat D. Frozen meat What part of the meat helps you identify the less tender cuts? A. Bone B. fat C. flesh D. ligament This meat cut requires long and slow cooking temperature. A. Less tender B. slightly tough C. tender D. tough They are the most expensive cuts because they have the tenderest muscles and have the least exercised parts of the animal. A. Less tender cuts C. Tough Cuts B. Tender Cuts D. Variety Cuts Retail cuts are smaller than wholesale cuts. A. Partly false B. Partly True C. False D. True A slaughtered animal is called ____________. A. carabeef B. carcass C. pork D. poultry Which of the following cuts of beef is the chuck steak? B. B. C. D. 11. This cut is ready for making stews, kebabs and casseroles. A. Boneless cuts C. Lean minced meat B. Cubes of meat D. Lean and extra lean cuts 12. It is used to give meat a fairly strong flavor. A. Oil, vinegar and yogurt C. Red and white wine B. Lemon juice D. Soy sauce 13 13. It is used to marinate tender meat for they require short margination time. A. Oil, vinegar and yogurt C. Red and white wine B. Lemon juice D. Soy sauce 14. Which of the following cuts are trimmed cuts of meat which are lower in fat? A. Boneless cuts C. Lean minced meat B. Cubes of meat D. Lean and extra lean cuts 15. Which of the following cuts is economical and suitable for quick and easy methods of cooking? A. Boneless cuts C. Lean minced meat B. Cubes of meat D. Thin strips 14 Answer Key Jumpstart Activity 1 Fresh Meat It is firm, no odor and somewhat pinkish in color. Chilled Meat It also known as dehydrated meat. Cured Meat It is prepacked and should have expiry date stamped on the package Frozen Meat Such examples are bacon, ham and tocino. Processed Meat These processes modify meat flavor, color and improve its juiciness and tenderness. Dried Meat Meat that has been cooled to a temperature ranging from 1-3 °C within 24 hours after being slaughtered 15 References: Books   Department of Education (2016) (Module 2 of 2) Technical-VocationalLivelihood Home Economics, Cookery Manual (pp. 276-291) Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc Links:      https://www.slideshare.net/anasomoray/meat-meat-cookery-1402837 https://organicfoods.com.au/how-to-cook-different-cuts-of-meat/ https://www.slideshare.net/cristinagroup4/cooker-10-cook-meat https://www.foodafactoflife.org.uk/media/2909/cooking-considerations-p316.pdf https://www.foodafactoflife.org.uk/11-14-years/food commodities/meat/meat-types-and-cuts/ 16