Technology and Livelihood Education, Cookery 10

1. PREPARE MEAT
COOKERY

2. PREPARE MEAT
EXERCISE
Identify the following pictures/images.

3. PREPARE MEAT
EXERCISE
Identify the following pictures/images.

4. PREPARE MEAT
EXERCISE
Identify the following pictures/images.

5. PREPARE MEAT
EXERCISE
Identify the following pictures/images.

6. PREPARE MEAT
Refers to the animal parts
used as food. Includes beef,
pork, lamb, goat meat and
carabeef or carabao meat.
MEAT

7. Fresh Meat
Meat without undergoing
chilling. Sold mostly in public
markets or wet markets in our
country.
Market Forms of Meat

8. Frozen Meat
Cured Meat
Meat cuts frozen at -18° C. Form
of imported meat.
Meat products treated with a
curing solution. Include beef,
ham, tapa, bacon, tocino, and
sausages.

9. Chilled Meat
Processed
Meat
Meat cooled to just above
freezing 24 hours after slaughter.
Sold in supermarkets and meat
shops.
Includes corned beef, luncheon
meat and other local food
preparations.

10. Beef
Meat of cows
Kinds of
meat that
are
popularly
consumed
Pork
Meat of hogs.

11. Carabeef
Meat of carabao.
Kinds of
meat that
are
popularly
consumed
Chevon
Meat of hogs.

12. MEAT CUTS

13. PREPARE MEAT
Wholesale
cuts
Otherwise known as prime cuts.
Large cuts of meat from the carcass
of the slaughtered animal.

14. COOKING 101 | MAY 2020
Secondary
cuts/
Retail cuts
Smaller cuts of meat. An example
is ham part.
PREPARE MEAT

15. PREPARE MEAT
Proportional
Cuts
Smaller proportions cut from a
specific part of the animal. Include
spareribs, pork chop, tenderloin.

16. PREPARE MEAT
Tender cuts
Tough cuts

17. TECHNIQUE
MEAT TENDERING

18. Use of
tools-knife
Make cuts across the muscle
fibers. Cuts should be long
and very deep.

19. Meat tenderizing
device

20. Heat
must heated at 71° C will
make the collagen
gelatinous giving the meat a
"fork tender" texture.
Cooking meat slowly in heat
will result in tender meat.

21. Age your meet
on a rack
Meat must be aged on a
rack. Not a plate to
dehydrate better.

22. Give time for
the meat to
become tender.
14 to 28 days is the average
time in restaurant for their
steak to age. 20 days
minimum.

23. Trim the meat
Trim the meat down before
cooking and eating.

24. Basic Preparation
Methods of Meat
COOKING 101 | MAY 2020

25. PREPARE MEAT
Generally, the only occasion in which you will have
to wash meat in when it comes into contact with
blood during presentation. After washing, dry the
food thoroughly with absorbent kitchen paper.
Washing

26. PREPARE MEAT
Most of the meat you dealt
with has been already
skinned by the supplier.
Skinning

27. PREPARE MEAT
Meat are diced when it is cut
into cubes for various types of
casseroles, stems, dishes such as
steak, kidney pie and pudding.
Dicing

28. PREPARE MEAT
Reason:
Improve the appearance of the
cut or joint. Level as much of
the meat intact as possible.
Leave an even thickness of fat.
Remove as much as gristles and
sinews as possible.
Trimming

29. PREPARE MEAT
It is the cutting of meat by
determining the direction of the
grain (the muscle fibers) and
cut across the grain.
Slicing

30. PREPARE MEAT
It is the addition of salt and
black pepper to improve the
flavor of food.
Seasoning

31. PREPARE MEAT
Two basic coating are:
a. flour
b. bread crumbs
Coating