FINAL-COOKERY12-Q4-MODULE 1.pdf

SHS Cookery NC ll Module 1 Tools and Equipment Used in Meat Preparation ABM - Organization and Management Grade 11 Quarter 1: Week 1 - Module 1 TVL – Cookery NC ll Grade 12:Quarter 4: Module 1:Tools and Equipment Used in Meat Preparation First Edition, 2020 Copyright © 2020 La Union Schools Division...

SHS Cookery NC ll Module 1 Tools and Equipment Used in Meat Preparation ABM - Organization and Management Grade 11 Quarter 1: Week 1 - Module 1 TVL – Cookery NC ll Grade 12:Quarter 4: Module 1:Tools and Equipment Used in Meat Preparation 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: Mary Grace Patricio-Biscocho, T-II 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 The success of preparing and cooking meat dishes partly depends on the proper selection and use of kitchen utensils, tools, and equipment. They should always be kept in good condition and it is important to clean them properly after using to prolong their use. This will make one’s cooking easier, faster and enjoyable. This module will guide you to acquire essential knowledge and competencies and develop your skills in preparing the tools equipment, ingredients, and other supplies based on the given recipe. After going through this module, you are expected to: Prepare the tools, equipment, ingredients, and other supplies based on the given recipe (TLE_HECK9-12PCM-IVa-30) Subtask: 1. Recognize the different tools, equipment and ingredients used in meat preparation. 2. Describe the principles in meat preparation. 1 Pre-Test Directions: Read the statements carefully. Choose the letter that best describes the statement. Write your answer on a separate sheet of paper. __________1. It is used to cut ham or pork legs and other big portions of meat and bones. A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife __________2. Which of the following cutting methods has a long thin sharp knife and used to cut meat into thin slices? A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife __________3. This tool test the tenderness of meat. A. Blending fork B. Colander C. Ladle D. Tong __________4. It is used for mixing. A. Blending fork B. Colander C. Ladle D. Tong __________5. This tool is used for handling hot foods. A. Blending fork B. Colander C. Ladle D. Tong __________6. This cooking equipment is used for deep frying meat. A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer __________7. What cooking equipment is used to make the meat tender? A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer __________8. This equipment is used for steaming. A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer __________9. Which of the following principles in meat preparation applies the browning of meat? A. High heat develops flavor. C. Cook meat according to meat cuts. B. Low heat preserves moisture. D. Carryover cooking. __________10. What principle in meat preparation needs cooking the meat in low or moderate temperature and retains juices and fats in meat? A. High heat develops flavor C. Cook meat according to meat cuts B. Low heat preserves moisture D. Carryover cooking __________11. These are acid (Lemon juice, yogurt and wine) oil, herbs and spices. A. Herbs and Spices B. Marinades C. Seasonings D. Vegetables ___________12. Which ingredient should be lightly used, because over using it will dominate the flavor of the meat dish? A. Herb and Spice B. Marinade C. Seasoning D. Vegetable ____________13. This temperature determines when to stop the cooking process of a medium rare in beef/veal. A.115°F B. 120°F C. 130°F D. 150°F ____________14. It is tenderizing meat by pounding with a meat tenderizer. A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing ____________15. It contains enzymes that help break down the tough fiber of the meat. A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing 2 Jumpstart Activity 1. FILL ME! Directions: Identify the following tools and equipment in preparing meat.Use separate sheet of paper for your answers. 1. __ a __ __ i __ g __ __ i __ e It is a long, thin sharp knife used to cut meat into thin Slices. 2. T__ __ g It is used for handling hot food. 3. __ __ o __ __ i n __ b __ __ r d It is used for cutting meat and other ingredients. 4. F__ y __ n __ p __ n It is used for frying and sautéing. 5. M __ __ t t __ n d __ r__ __ e __ It is used to tenderize meat by breaking down the collagen. 6. C __ e f __ __ __ i __ e It is an all-purpose knife, it is large, bladed sharp knife-like butcher’s knife but much thinner and lighter. 7. __ r __ __ s __ r __ c__ __ k __ r It is used to make tender. 8. __ e a __ G __ __ __ d e r It is used for grinding meat. 9. S t __ __ m __ r It is used to cook by steaming 10. S__ __ c __ p __ n __ n d __ o __ s It is used for cooking meat dishes. 3 Discover LEARNING INFORMATION 1: UTENSILS, TOOLS, AND EQUIPMENT USED IN MEAT PREPARATION Kitchen utensils, tools and equipment are classified as cutting tools, mixing and preparatory tools and cooking equipment. Cutting Tools Butcher’s knife Carving Knife amazon.com/Inch-Stainless-Steel-Chopper-Multipurpose/dp/B00R20CZR2 https://www.foodandwine.com/lifestyle/kitchen/best-carving-knife Chef’s Knife Kitchen Knife https://www.huffpost.com/entry/difference-cheap-expensive-chefsknife_l_5f7c904bc5b60c6bcc62ac2f https://www.gearpatrol.com/food/a469933/best-kitchen-knives/ Butcher’s knife- It is used to cut ham or pork legs and other big portions of meat and bones. Carving knife- A long, thin sharp knife used to cut meat into thin slices Chef’s knife- an all-purpose knife, it is large, Bladed sharp knife-like butcher’s knife but much thinner and lighter. Kitchen knife-It is bigger than paring knife used to cut slice meat 4 Mixing and Preparatory Tools Mixing bowl Colander https://foodal.com/kitchen/general-kitchenware/guides-general-kitchenware/bestcolanders/ https://en.wikibooks.org/wiki/Cookbook:Mixing_Bowl Grater Chopping board https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/cuttingboards/knife-friendly-hygienic/ https://www.allrecipes.com/longform/best-cheese-graters/ Soup Ladle Blending Fork https://www.galleon.ph/home-kitchen-c881/kitchen-utensils-gadgets-c974/meatcarving-forks-c6575/carving-fork-forged-full-tang-metal-rivets-p5648392 https://www.amazon.com/Chef-Kitchen-Tools-Soup-Ladle/dp/B01KJCNID4 Ladle (Kitchen) turner https://www.fouroakscrafts.com/make-wooden-spatula/ https://www.walmart.ca/en/ip/Kitchen-Plastic-Handle-Steel-Hanging-FryingCooking-Tool-Pancake-Turner-Spatula/PRD3GNDD9NWBF84 Tong Patty Molder https://www.hubert.com/product/23253/HUBERT-Stainless-Steel-Cool-Tong-withBlack-Silicone-Handle---9L https://www.dollartree.com/cooking-concepts-hamburger-patty-presses/197033 5 Meat Grinder Meat Tenderizer https://www.allrecipes.com/longform/best-meat-tenderizers/ https://shopee.ph/Heavy-Duty-Aluminum-Alloy-Meat-Grinder-32-(32-kilos-hr)i.14686315.1359490370 Mixing Bowl- used when preparing ingredients. Colander-A bowl shaped kitchen tool with holes used for draining food Grater-used in grating food/ingredients into fine pieces. Chopping Board- used for cutting meat and other ingredients. Soup Ladle- used for scooping soup Blending fork-used to test the tenderness of meat, combining big cuts and particles of meat. Ladle- used for mixing. Turner-Used for turning food, when frying for even cooking. Tong- Used for handling hot food. Patty molder- used for molding hamburger patties Meat Tenderizer- use to tenderize meat by breaking down the collagen. Meat Grinder-use for grinding meat. Cooking Equipment Deep Fryer -use for deep frying meat https://shopee.ph/Electric-Deep-Fryer-220V-Stainless-Steel-Frying-Machinei.50109257.1189351144 Frying pan -Used for frying and sauteing https://foodal.com/kitchen/pots-pots-skillets-guides-reviews/guides/best-fryingpans/ Double Boiler -used for preparing sauces. https://www.thekitchn.com/double-boilers-what-are-they-a-132018 6 Pressure cooker -used to make tender https://ansons.ph/product/asahi-pr-42-4-liters-pressure-cooker/ Oven -used for heating and baking. https://www.kyowa.com.ph/products/k-3315-electric-oven-45l-black Steamer -used to cook by steaming https://www.philips.com.sg/c-p/HD9120_56/steamer Saucepan and pots -used for cooking meat dishes. https://masflex.com.ph/product/platinum-induction-sauce-pan-with-lid/ LEARNING INFORMATION PREPARATION 2: INGREDIENTS USED IN MEAT Success in meat preparation depends on the ingredients used. The following are the important ingredients in meat preparation. 1. Meat The common types of meat available in the market are beef, pork, carabeef and chevon. Determine the grade and quality of meat to be used for certain meat dish or recipe. Consider the cut, forms and texture of the meat. 2. Marinades A good marinade adds flavor to a meat dish and make it more tender juicy. Marinades are acid (Lemon juice, yogurt and wine) oil and herbs and spices. They are used in marinating. 3. Seasoning They are added early in the cooking process to brighten the flavor of any meat dish. Sugar, salt fish sauce, pepper are seasonings commonly used in cooking. 4. Herbs and Spices 7 Parsely, Bay leafs, leeks, celery, peppercorns, clover, garlic and spring of thyme are the herbs and spices used in meat preparation. They should be lightly used, because overusing them will dominate the flavor of the meat dish. 5. Vegetable These add color, flavor, and texture to any meat dish. Vegetable may be used as raw or cooked. They are used to garnish the meat dish. They are also added to the meat and cooked in a shortest time t avoid losses of vitamins. LEARNING INFORMATION 3: PRINCIPLES IN MEAT PREPARATION In order to achieve a flavorful taste and excellent appearance of meat dishes, observe the following principles. 1. High heat develops flavor This is applied in browning meat creates a tremendous flavor to the meat. It is best obtained by quick cooking over high heat, 2. Low heat Preserves moisture. Cooking meat in low or moderate temperature retains juices and fats in meat. It keeps meat tender and retains the shape. 3. Cook meat according to meat cuts. Tough meats best cooked by slow cooking method to meet collagen in the connective tissue making tough meat into tender one and served well done. Pot roasting, stewing or barbecuing are used to cook tough met. 4. Carryover cooking. Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below the desired serving temperature. The following temperature should be used to determine when to stop the cooking process. Beef/Veal Rare 115°F (120 to 125°F after resting) Medium Rare 120 to 125 °F (120 to 130 °F after resting) Medium 130 to 135 °F ( 135 to 140 °F after resting) Medium Well 140 to 145 °F ( 145 to 150 °F after resting) Well Done 150 to 155 F(155 to 160 °F after resting) Pork 140 to 145 °F (150 °F after resting) 150 to 155 F(160 °F after resting) Rare done meat – dark red in color, juicy, soft and spongy with slight resistance. Medium rare done meat – more pink color with little pink flowing, a little bit soft, spongy and springy Medium done meat – pale pink in the middle with hardly juice flowing, firm and springy. 8 Well done meat – only a trace of pink color but not dry, spongy, soft and slightly springy 5. Rest cooked meat before slicing Cooked meat such as steaks, when rested before slicing are juicier, tender and grayish in color. Avoid slicing or carving cooked meat straight after cooking 6. Add Seasoning and flavoring To ensure and enhance the flavor of meat. Tenderizing Meat Tenderizing is breaking down the muscle fibers or collagen in meat to soften the texture and making meat easier to cook and palatable. There are ways to tenderize meat. Mechanical tenderizing- This is done by pounding with a meat tenderizer or meat mallet. Cut meat into 1 inch slices before pounding them. Commercial Powder- these contain enzymes that help break down the tough fiber of meat. Marinating- Marinade adds flavor as well as helps tenderize the meat. A proper marinade contains acid ingredients such as vinegar, wine, oil herbs and spices. Use of Rubs- A dry mix of herbs and spices are applied to raw meat over a period and placed in the refrigerator. Barding- this is used in roasting beef cuts. A thin layer of beef or bacon is wrapped around the beef cuts. During roasting process, it adds flavor and serves tenderizer. Explore Activity 2. CATEGORIZE ME! Direction: Classify the following kitchen tools, utensils and equipment. Write C for Cutting tool, MP for mixing tool and preparatory tool and CE for cooking equipment. ________________1.Chef’s knife ________________2. Butcher’s Knife ________________3. Mixing bowl ________________4.Grater ________________5. Meat grinder ________________6. Frying pan ________________7. Oven ________________8. Steamer ________________9. Pressure cooker ________________10. Tong Activity 3. SACHRUU OR FALSE! Direction: Write T if the stament is correct and F if the statement is incorrect. Use separate sheet of paper for your answers. ________________1. The common types of meat available in the market are beef, pork, carabeef and chevon. ________________2. Marinades make the meat tender and juicy but it will not add flavour. ________________3. Seasonings are added early in the cooking process to brighten the flavor of any meat dish. 9 ________________4. Herbs and spices should be lightly used because over using them will dominate the flavor of the meat. _________________5.Vegetable cannot be used as raw in meat preparation. Deepen Activity 4. DO ME! Direction: Using short bondpaper and art materials,create a meat recipe of your own. List down the ingredients and tools and equipment of preparing them. Your outputs will be evaluated by rubrics below: Criteria Score 10 Done creatively and neatly showing much relevance to the given task. The needed ingredients and tools and equipment are well appropriate. 7 Done creatively and neat enough with relevance to the given task The needed ingredients and tools and equipment are slightly appropriate. 5 Done creatively and neat enough but no relevance to the given task. The needed ingredients and tools and equipment are not appropriate. 3 Done simply and neat enough but not so relevance to the given task. Lack of ingredients and tools and equipment. 10 Gauge Directions: Read the statements carefully. Choose the letter that best describes the statement. Write your answer on a separate sheet of paper. __________1. It is used to cut ham or pork legs and other big portions of meat and bones. A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife __________2. Which of the following cutting methods has a long thin sharp knife and used to cut meat into thin slices? A. Butcher’s knife B. Carving knife C. Chef’s knife D. Kitchen knife __________3. This tool test the tenderness of meat. A. Blending fork B. Colander C. Ladle D. Tong __________4. It is used for mixing. A. Blending fork B. Colander C. Ladle D. Tong __________5. This tool is used for handling hot foods. A. Blending fork B. Colander C. Ladle D. Tong __________6. This cooking equipment is used for deep frying meat. A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer __________7. What cooking equipment is used to make the meat tender? A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer __________8. This equipment is used for steaming. A. Deep fryer B. Double boiler C. Pressure cooker D. Steamer __________9. Which of the following principles in meat preparation applies the browning of meat? A. High heat develops flavor. C. Cook meat according to meat cuts. B. Low heat preserves moisture. D. Carryover cooking. __________10. What principle in meat preparation needs cooking the meat in low or moderate temperature and retains juices and fats in meat? A. High heat develops flavor C. Cook meat according to meat cuts B. Low heat preserves moisture D. Carryover cooking __________11. These are acid (Lemon juice, yogurt and wine) oil, herbs and spices. A. Herbs and Spices B. Marinades C. Seasonings D. Vegetables 11 ___________12. Which ingredient should be lightly used, because over using it will dominate the flavor of the meat dish? A. Herb and Spice B. Marinade C. Seasoning D. Vegetable ____________13. This temperature determines when to stop the cooking process of a medium rare in beef/veal. A.115°F B. 120°F C. 130°F D. 150°F ____________14. It is tenderizing meat by pounding with a meat tenderizer. A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing ____________15. It contains enzymes that help break down the tough fiber of the meat. A. Barding B. Commercial powder C. Marinating D. Mechanical tenderizing Congratulations for a job well done! You are now ready to take the next lesson. Good luck! 12 13 Pre Test/Gauge 1.A 2. B ACTIVITY 3. 3. A 1. T 4.C 9. CE 5. MH 8. CE 4. DH 7. CE 3. MH 6. CE 2. MH 5. MP 1. DH 4. MP ACTIVITY 4. 3. MP 5. F 2. C 4. T 1. C 3. T ACTIVITY 2. 2. F 10. MP 9. A 4. frying pan 8. D 3. chopping board 7. C 2. tong 6. A 1. carving knife 5. D Jumpstart 15. B 10. sauce pots and pans 14. D 9. steamer 13. A 8. meat grinder 12. A 7. pressure cooker 11. B 6. chef’s knife 10. B 5. meat tenderizer Answer Key References: Books Department of Education (2016) (Module 2 of 2) Technical-VocationalLivelihood Home Economics, Cookery Manual (pp. 271) Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc Links: https://www.allrecipes.com/longform/best-cheese-graters/ https://foodal.com/kitchen/knives-cutting-boards-kitchen-shears/cuttingboards/knife-friendly-hygienic/ https://www.amazon.com/Chef-Kitchen-Tools-SoupLadle/dp/B01KJCNID4 https://www.galleon.ph/home-kitchen-c881/kitchen-utensils-gadgetsc974/meat-carving-forks-c6575/carving-fork-forged-full-tang-metal-rivetsp5648392 https://www.fouroakscrafts.com/make-wooden-spatula/ https://www.walmart.ca/en/ip/Kitchen-Plastic-Handle-Steel-HangingFrying-Cooking-Tool-Pancake-Turner-Spatula/PRD3GNDD9NWBF84 https://www.hubert.com/product/23253/HUBERT-Stainless-Steel-CoolTong-with-Black-Silicone-Handle---9L https://www.dollartree.com/cooking-concepts-hamburger-pattypresses/197033 https://www.allrecipes.com/longform/best-meat-tenderizers/ https://shopee.ph/Heavy-Duty-Aluminum-Alloy-Meat-Grinder-32-(32-kiloshr)- i.14686315.1359490370 https://shopee.ph/Electric-Deep-Fryer-220V-Stainless-Steel-FryingMachine-i.50109257.1189351144 https://foodal.com/kitchen/pots-pots-skillets-guides-reviews/guides/bestfrying-pans/ https://www.thekitchn.com/double-boilers-what-are-they-a-132018 https://ansons.ph/product/asahi-pr-42-4-liters-pressure-cooker/ https://www.kyowa.com.ph/products/k-3315-electric-oven-45l-black https://www.philips.com.sg/c-p/HD9120_56/steamer 14