Reference: Learning Module of G10 Cookery (DepEd)

1. Our lesson for today is
all about …

2. M A S A A T A K I T
A T E R I Y A K I U
R E F H E V E N O U
I N I W A I A N D T
N C O L O C H Y I E
A S A P I I E C C N
D F L A V O R I A D
E D M D F A B U A E
A A Y I R E T J F R
J C O A G U L A T E
Find the following
words:
1.Marinade
2.Coagulate
3.Flavor
4.Tender
5.Juicy
6.Acid
7.Oil
8.Herb
9.Teriyaki
10.Jamaican

3. Marinades
Three Basic
Components
1. Acid
2. Oil
3. Herb and/or Spice

5. Here are some general guidelines for
marinating:
 Meat and poultry are generally marinated for 2
hours up to 2 days.
 Seafood and fish should be marinated for no longer
than one hour.
 Use a non-reactive container - steer clear of
aluminum, copper, or cast iron.
 Wait for your marinade to cool down before
pouring over the meat of your choice.
 Always refrigerate your meat while it's marinating.
 Never reuse marinades!

8. Types of
Marinades
Three types of Wet
Marinades
1.Acidic Marinade
2.Enzyme Marinade
3.Dairy Marinade
Three Methods of Marinating
1.Wet Marinating
2.Dry Rubs
3.Wet Rubs (Pastes)

9. Types of
Marinades
Pineapple Marinade
This sweet, fruity marinade works great on any cut of pork or chicken. What you
get with this marinade is a great Hawaiian Teriyaki flavor. Try this marinade when
you are simply placing cut strips of pork or chicken over rice. You can make extra
marinade to use as a sauce as long as you keep it separate from the meat.

10. Pork Chop Marinade
This is a great Asian style marinade that works well on all cuts of
pork, particularly pork chops, reminiscent of a Teriyaki marinade
with a hint of heat from the chili sauce. You can, if you like, heat this
up with some extra chili sauce or perhaps a pinch of cayenne.

11. Jamaican Jerk Marinade
You've heard of Jerk seasonings and Jerk rubs, well this is a jerk
marinade that gets that jerk flavor deep into the meat. You can use this
marinade on all kinds of meat and poultry.

12. Pork Rib Marinade
BBQ Guru posted this marinade recipe to the forum. It
uses a pork rub for the seasoning with vinegar and water
to turn it into a marinade.

13. Teriyaki Marinade
Want to get that great Teriyaki flavor into your favorite dish? This
marinade will surely add flavor to whatever you're grilling. This
marinade works particularly well with pork and poultry.

14. Pork Chop and Tenderloin Marinade
Doug Freeman sent in this marinade recipe for grilled pork.
You may leave out the liquid smoke if you are so inclined.

15. Bourbon Marinade
 This is a great, sweet bourbon marinade that works
perfectly on any food. This is a mild marinade so you will
want several hours marinating time with it before you grill.

16. Mustard- Vinegar Marinade
This is a simple mustard marinade that tenderizes
and adds flavor. It works well on pork or poultry.

17. Effects of Heat to
Meat
1. It tenderizes connective tissue if moisture is
present and cooking is slow.

18. 2.It coagulates protein. Even meats low in
connective tissue can be tough and dry if cooked
at excessively high heats for too long.

19. 3.High heat toughens and shrinks protein and results
in excessive moisture lost.

20. 4.Roasts cooked at low temperature shrink less and
loss less moisture.

21. 5.Moist heat penetrates meat quickly. To avoid over
cooking, meat should be simmered, never boiled.

22. ASSIGNMENT
1.Research methods in cooking meat.
2.The gathered information must be printed in a short
bond paper.
3.Observed neat format indicate your name and
section.
(Arial 12, Single Space, Justified)

23. True or False
Direction: Read each statement carefully. Write T if the statement is correct and F if
the statement is wrong.
1. Spice and herbs are the same.
2. Marinade is use to add flavors to meat.
3. Marinara means “from or of the sea”.
4. Meat and poultry should not be marinated for more than one hour.
5. Moist heat penetrates meat slowly.
6. Heat coagulates protein.
7. Herbs protects and preserves the food while marinated and also when it’s
being cooked.
8. Oil is what gives a marinade its unique flavor and zest.
9. The acid is important as it breaks down the meat and tenderizes it.
10. Marinade does not tenderize meat.

24. One Minute Essay
1.What is the importance of
marinade?
2.How can you determine the right
cooking method?

25. Enumeration
Direction: Read the statement and answer
it correctly.
1-3. The basic component of marinade.
4-11. Give types of marinades.
12-14. Three types of Wet Marinades.
15-17. Three methods of marinating.
18-20. Aims of marinating.

26. True or False
Direction: Read each statement carefully. Write T if the
statement is correct and F if the statement is wrong.
T 1. Spice and herbs are the same.
T 2. Marinade is use to add flavors to meat.
T 3. Marinara means “from or of the sea”.
F 4. Meat and poultry should not be marinated for more than
one hour.
F 5. Moist heat penetrates meat slowly.
T 6. Heat coagulates protein.
F 7. Herbs protects and preserves the food while marinated
and also when it’s being cooked.
F 8. Oil is what gives a marinade its unique flavor and zest.
T 9. The acid is important as it breaks down the meat and
tenderizes it.
F 10. Marinade does not tenderize meat.

27. CORRECTION KEY:
1. Acid
2. Oil
3. Herb/spices
4. Pineapple Marinade
5. Pork Chop Marinade
6. Jamaican Jerk Marinade
7. Pork Rib Marinade
8. Teriyaki Marinade
9. Pork Chop and Tenderloin
Marinade
10.Bourbon Marinade
CORRECTION KEY:
11.Mustard-Vinegar Marinade
12.Acidic marinade
13.Enzyme marinade
14.Dairy marinade
15.Wet Marinating
16.Dry Rubs (Dry marinating)
17.Wet Rubs (Pastes)
18.Enhance flavor of the meat
19.Tenderize meat
20.Short-term preservation