Cblm lg gr. 10 tle commercial cooking (cookery)

1
Unit of Competency: PREPARE STOCKS, SAUCES, AND SOUPS
Module No.: 1
Module Title: Preparing Stocks, Sauces, and Soups
Nominal Duration: 100 Hrs.
Republic of the Philippines
Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Module 4th
yr | Lesson 2 2
TABLE OF CONTENTS
TITLE PAGE
MODULE TITLE : Prepare Stocks, Sauces and Soups
Lesson 1. Preparing Stock Required for Menu Items 01-16
Lesson 2. Preparing Soups Required for Menu Items 17-29
Lesson 3. Preparing Sauces Required for Menu Items 30-36
Lesson 4. Storing and Reconstituting Stocks, Soup and Sauces 37-39
MODULE TITLE : Select, Prepare, Cook and Store Meat
Lesson 1. Selecting Meat 44-52
Lesson 2. Preparing and Portioning Meat 53- 59
Lesson 3. Cooking and Presenting Meat Cuts for Service 60-70
Lesson 4. Storing Meat 71-76
MODULE TITLE: Prepare Portions Controlled Meat Cuts
Lesson 1. Purchasing Quality Meat 81-87
Lesson 2. Preparing and Produce a Variety of Portioned and Controlled Meat 88-95
Lesson 3. Preparing and Producing Meat Products 96-108
Lesson 4. Storing Meat Cuts and Processed Meat Products 109-120
MODULE TITLE: Prepare and Cook Poultry and Game
Lesson 1. Selecting and Purchasing Poultry and Game 121-129
Lesson 2. Handling and Storing Poultry and Game 130-132
Lesson 3. Preparing, Cooking and Presenting Poultry and Game 132-141
MODULE TITLE: Prepare and Cook Seafood
Lesson 1. Selecting and Storing Seafood 146-152
Lesson 2. Preparing and Cooking Fish and Shellfish 153-162
Lesson 3. Presenting and Serving Fish and Seafood 163-166
MODULE TITLE: Prepare and Cook Vegetables, Fruits and Egg Dishes
Lesson 1. Preparing and Cooking Vegetable and Fruit Dishes 171-182
Lesson 2. Preparing and Cooking Starch Dishes 183-191
Lesson 3. Preparing and Cooking Egg-Based Dishes 192-200
Lesson 4. Storing Vegetables, Fruits, Eggs, Starch and Food Stuffs 201-205
MODULE TITILE: Prepare Hot, Cold and Frozen Desserts
Lesson 1. Preparing and Producing Desserts 208-221
Lesson 2. Decorating, Portioning, Presenting Desserts 222-224
Lesson 3. Preparing Sweet Sauces 225-230
Lesson 4. Preparing Accompaniments, Garnishes and Decorations 231-233
Lesson 5. Storing Desserts 234-236

Module 4th
yr | Lesson 2 3
PREPARE STOCKS, SAUCES AND SOUPS
Module Title: PREPARING STOCKS, SAUCES AND SOUPS
Module Introduction:
This module covers the skills, knowledge, and attitudes required to prepare
various stocks, sauces, and soup in a commercial kitchen or catering operation.
Expected Outcome
After completing the module, you should be able to:
1. Prepare stocks required for menu items.
2. Prepare soups required for menu items.
3. Prepare sauces required for menu items.
4. Store and reconstitute stocks, sauces and soups.
PRE-TEST
Direction: Read and understand the questions below. Choose the letter of the
correct answer and write it on your answer sheet.
1. What do you call the liquid in which meat, fish, and vegetable have been cooked?
a. glaze c. stock
b. sauce d. water
2. Which of the following stocks uses veal bone as its main ingredient?
a. brown stock c. prawn stock
b. ham stock d. white stock
3. What kind of stock uses fish as its main ingredient?
a. brown stock c. glace viande
b. fish stock d. ham stock
4. What stock uses chicken bone as its main ingredient?
a. fish stock c. prawn stock
b. ham stock d. white stock
5. What do you call the stock made from ham stocks?
a. ham stock c. master stock
b. glace viande d. vegetable stock
6. Among the different types of stock, which one is the easiest to prepare?
a. brown stock c. white stock
b. fish stock d. vegetable stock
7. What stock is made by boiling prawn shell?
a. fish stock c. prawn stock
b. ham stock d. vegetable stock

Module 4th
yr | Lesson 2 4
8. As a rule, this should not be added to the stock because it causes saltiness.
a. MSG c. spices
b. salt d. sugar
9. What flavoring agent gives aroma to the stock?
a. aromatic flavoring c. ginger
b. garlic d. smoke
10. What makes the stock tasty and appetizing?
a. appearance c. ingredients
b. color d. smell
11. Which of the following is a clear soup?
a. bouillon c. cream
b. bisques d. puree
12. Which of the following examples is a thick soup?
a. bisques c. consommé
b. bouillon d. fruit
13. Which of the following is not a dessert soup?
a. ginataan c. puree
b. oshiruko d. tong sui
14. Which of the following is an ingredient of soup?
a. curry powder c. soy bean
b. meat d. tomato
15. Which of the following is not a thickening agent?
a. flour c. rice
b. grain d. salt
16. Which of the four basic sauces whose basic ingredient is milk is thickened with
flour enriched with butter?
a. Hollandaise sauce c. white sauce
b. savory butter d. veloute sauce
17. Among the four basic sauces, what sauce has a chief ingredient of chicken broth
thickened with flour and enriched with butter seasoning?
18. Which of the four basic sauces has three basic ingredients like butter, egg yolk,
and lemon juice with seasoning for accent?
a. Hollandaise sauce c. veloute sauce
b. savory butter d. white sauce
19. Which of the four basic sauces has a basic ingredient like butter which is creamed
and blended with other ingredients to give individual flavor?
20. Which of the following is not a thickening agent?
a. dairy cream c. flour
b. egg d. spices

Module 4th
yr | Lesson 2 5
LESSON 1:
PREPARING STOCK REQUIRED FOR MENU ITEMS
INTRODUCTION
The lesson deals with the classification of ingredients used in the standard
recipes, culinary terms and stock, clarifying agents used in preparing stocks. It also
deals with the selection of stocks, conveniences and substitute products and the
common problems and how to identify and rectify them.
ASSESSMENT CRITERIA:
1. Ingredients and flavoring agents are used according to standard
recipes and enterprise standards.
2. Varieties of stocks are produced according to enterprise standards.
3. Clarifying agents are used appropriately in preparing stocks.
4. Convenience products are used appropriately.
DEFINITION OF TERMS
Information Sheet 1.1
STOCKS
Stocks are great enhancement of flavor in food. The most basic food
preparation is that of quality stocks. They are made by simmering meat, poultry,
seafood, and vegetables in liquid to attract flavor, color, body, aroma, and nutrient
values. A very flavorful liquid that is carefully and properly made can produce a
variety of products. It can be used as a basic in soups, sauces and other preparation.
Its taste should be definite to allow ready identification, but it should not be too
strong to compete with other dish.
stock – a liquid in which meat fish and sometimes vegetables have
been cooked
clarification – to make or become clear
fumet – the savory color of meat while cooking
savory – a hardy, annual aromatic culinary herb of the mint family
poach – to cook food in a hot liquid in such a manner that it retains its
original shape
aromatic – having a smell of fragrant spicy
simmer – to cook very gently in water just below the boiling point
skim – to remove floating water from the surface with a ladle
mirepoix – a mixture of vegetable, herbs, and spices with or without meat,
used to enhance flavor of meat, fish and shell fish.

Module 4th
yr | Lesson 2 6
A. Types of Stock
1. White stock or Fond Blanc is made by gently simmering poultry, beef or fish
bones. The aromatics in water are appropriate to extract the water-soluble
proteins that provide flavor and body. It is a clear and colorless liquid.
2. Brown Stock of Fond Brun is made by browning meat and bones of beef, veal,
or game through roasting with aromatic vegetables. It is an amber liquid.
3. Fumet is made with fish bones in which bones and mirepoix are allowed to
cook before the liquid is added. The technique is known as sweating method.
It is a highly flavored stock.
4. Court Bouillion is an aromatic vegetable broth that is commonly used for
poaching fish but it may also be used for cooking vegetables that are supposed
to be served chilled or “a la grecque.” It usually has wine or vinegar.
5. Remoullage is made from bones that have already been used. This stock is
less strong. It is a second stock which is usually reduced to make a glaze.
6. Broth or Bouillion is the liquid that is produced from simmering meat. It maybe
used as a basis for soup, stew, and braises, but it can also be used as a soup.
7. Jus – is a rich, lightly reduced stock used as a source for roasted meat. This
is done by deglazing the roasting pan, then reducing to achieve the rich flavor
desired.
8. Ham stock – made from ham hocks
9. Prawn stock –made from boiling prawn shells
10.Vegetable stock –made from vegetables
11.Master stock – a special Chinese stock used primarily for poaching meats,
flavored with soy sauce, sugar, vinegar, ginger, garlic and other aromatics.
12.Glace viande –a stock made from bones, usually from veal, that is highly
concentrated by reduction.
B. Rules for Preparing Stocks
1. The stock ingredients are boiled starting with cold water. This promotes the
extraction of protein which may be sealed in by hot water.
2. Stocks are simmered gently, with bubbles just breaking the surface, and not
boiled. If a stock is boiled, it will be cloudy.
3. Salt is not usually added to a stock, as this causes it to become too salty,
since most stocks are reduced to make soups and sauces.
4. Meat is added to the stock before the vegetables and the “scum” that rises
to the surface is skimmed off before further ingredients are added.

Module 4th
yr | Lesson 2 7
C. Ingredients of Stock
1. Bones – the flavor of the stock comes from the cartilage and connective
tissues.
2. Mirepoix – a combination of onion, carrots, celery and sometimes other
vegetables (carrot skins and celery end.)
3. Herbs and Spice – their use depends on availability and local traditions
(The bouquet garni for "garnished bouquet") is a bundle of herbs usually
tied together with string and mainly used to prepare soup, stock, and various
stews. The bouquet is cooked with the other ingredients, but is removed
prior to consumption. Example of this are parsley, bay leaves, and thymes).
D. Flavoring Agents
1. herbs
2. flavor enhancers
3. oil extract
E. Convenience and Substitute Products
1. bouillon cubes or powder
2. flavoring enhancer
3. flavoring packs – sinigang, ginisa mix
F. Clarifying Agent
1. chopped lean meat
2. egg whites
3. mirepoix
4. herbs and spices
5. acidic ingredients (tomatoes, wine, lemon juice)
6. egg shell
SELF CHECK
Direction: Read the following questions carefully and choose the letter of
the correct answer. Write your answer in your test notebook.
1. What do you call the liquid in which meat, fish, and sometimes vegetables
have been cooked?
a. glaze c. stock
b. water d. sauce
2. Which of the following stocks use veal bone as its main ingredient?
a. brown stock c. prawn stock
b. white stock d. ham stock
3. What kind of stock uses fish as its main ingredients?
a. brown stock c. glace viands
b. fish stock d. ham stock

Module 4th
yr | Lesson 2 8
4. What stock uses chicken bone as its main ingredient?
a. fish stock
b. ham stock
c. prawn stocks
d. white stocks
5. Which one is the easiest to prepare?
a. brown stock c. white stock
b. fish stock d. vegetable stock
REFERENCES
Chavez, Lilia L. & de Leon, Sonia; BASIC FOODS FOR FILIPINOS
4th Edition
POULTRY STOCK
TOOLS AND
EQUIPMENT
INGREDIENTS
QUANTITY DESCRIPTION
casserole
gas or electric stove
ladle
knife
chopping board
mortar and pestle
strainer
4lbs
1 large
2 - 3 large
3 - 4 pcs.
6 – 8 cloves
1tbsp
chicken or turkey parts or meaty
bones
onion
chopped carrots
chopped celery (the leafy top parts
are great for stocks as well)
chopped garlic gloves
whole black pepper corn
PROCEDURE:
1. Put all your ingredients into a pot and simmer to about two hours.
2. Periodically skim off the foam as it rises to the top of your pot.
3. When finished cooking, strain the broth and refrigerate for a few hours. Any
fat in the broth will congeal at the top and can be easily strained off.
4. Your stock is now ready for use or for the freezer.

Module 4th
yr | Lesson 2 9
VEGETABLE STOCK
TOOLS AND EQUIPMENT
INGREDIENTS
casserole
stock pot
ladle
knife
chopping board
mortar and pestle
strainer
1 large
2 medium
6 sticks
4 pcs.
2 tsp.
3 liters
carrot chopped
onions, chopped
celery, chopped
bay leaves
peppercorns
water
PROCEDURE:
1. Combine all ingredients in a stock pot.
2. Simmer uncovered 1 1/2 hrs.
3. Strain.
BEEF STOCK
TOOLS AND EQUIPMENT
INGREDIENTS
casserole
stock pot
ladle
knife
chopping board
mortar and pestle
strainer
2kg
2 bulb
2 sticks
2 large
1 bouquet garni
1pc.
1/8 tsp.
1 tsp.
3 pcs.
1 cloves
meaty beef bones
onions, chopped
celery, chopped
carrots, chopped
sachet con-training
bay leaf
thyme
peppercorns
parsley stem
garlic
PROCEDURE:
2. Simmer uncovered, 3 hours. Add extra water if needed.
3. Simmer further, uncover 1 hour, strain

Module 4th
yr | Lesson 2 10
4. Simmer uncover, 1 ½ hrs. Strain.
CHICKEN STOCK
TOOLS AND
EQUIPMENT
INGREDIENTS
casserole
stock pot
ladle
knife
chopping board
mortar and pestle
strainer
2kg
2 pcs.
2 pcs.
2 sticks
2pcs.
2 tsp.
5 liter
Leftover bones and skin from
a cooked or raw chicken
carcass
carrot chopped
onions, chopped
sticks celery
bay leaves
peppercorns
water
PROCEDURE:
2. Simmer uncover, 2 hours. Add extra water if needed.
Activity Sheet 1.5
STOCK
TOOLS AND EQUIPMENT
INGREDIENTS
casserole
stock pot
ladle
knife
chopping board
mortar and pestle
strainer
2kg
2 cloves
2 sticks
2 pcs.
3 liters
fish bones
onions, chopped
celery, chopped
bay leaves
water
PROCEDURE:
2. Simmer uncover, 20 minutes to 1 hour, strain.

Module 4th
yr | Lesson 2 11
Activity Sheet 1.6
BASIC BROWN STOCKS
TOOLS AND
EQUIPMENT
INGRIDIENTS
stockpot
stove
measuring cup
measuring spoon
wooden spoon
roasting pan
oven
5-6 kg.
10-12 liters
500 g.
250 g.
250 g
500 g
1 pc.
1 pc.
1 pc.
6-8 stems
2 pcs.
bones (veal or beef)
water (cold)
Mirepoix
onions chopped
carrots chopped
celery chopped
tomatoes
bayleaf
dried thyme
peppercorn
parsley
cloves
PROCEDURE:
1. Brown the bone in a roasting pan in a hot oven 400 °F .
2. Remove bones from pan and place in a stock pot.
3. Cover with water and bring to simmer. Skim and let stock
continue to simmer.
4. Drain and reserve the pot in a roasting pan. Deglaze the pan
with water and add to stock pot.
5. Toss the mirepoix with some of the reserve fat and brown well
in the oven.
6. Add the brown mirepoix to the stockpot
7. Continue to simmer, skimming the surface as necessary.
8. Strain to several layers of cheese cloth.
9. Cool the stock and refrigerate.

Module 4th
yr | Lesson 2 12
Activity Sheet 1.7
BASIC WHITE STOCKS
TOOLS AND EQUIPMENT
INGRIDIENTS
stockpot
stove
measuring cup
measuring spoon
wooden spoon
refregirator
strainer
5-6 kg.
10-12 liters
500 g.
250 g.
250 g
500 g
1 pc.
1 pc.
1 pc.
6-8 stems
2 pcs.
bones (veal or beef or chicken)
water (cold)
Mirepoix
onions chopped
carrots chopped
celery chopped
tomatoes
bayleaf
dried thyme
peppercorn
parsley
cloves
PROCEDURE:
1. Blanch the bone, place in the stock pot cover with cold water
bring to boil. Drain and rinse.
2. Place the bone on a stock pot and cover with cold water. Bring
to a boil and reduce heat to simmer, and skim the sum.
3. Add the mirepoix.
4. Simmer for the required length of time skimming the surface as
necessary.
5. Strain to several layers of cheese cloth.
6. Cool the stock and refrigerate.
SELF CHECK
Direction: Prepare a mis en place for the ingredients and utensils and perform
the following:
1. White stock
2. Brown stock
RESOURCES:
Tools and Equipment
stock pot with cover
knife
measuring spoon
soup ladle
cutting board
measuring cups
soup bowl

Module 4th
yr | Lesson 2 13
Ingredients of stocks
meat (pork, chicken, veal, beef)
fish
vegetables
flavorings (bouillon cubes, sinigang mix)
seasonings ( salt, spices)
herbs
REFERENCES
Chavez, Lilia L. & de Leon, SONIA; BASIC FOODS FOR FILIPINOS
4th Edition
Wayne, Gisslen; PROFESSIONAL COOKING 5TH Edition
LESSON 2
PREPARING SOUPS REQUIRED FOR MENU ITEMS
INTRODUCTION
This lesson deals with the preparation and presentation of soup using
vegetable garnishes and accompaniments, including the culinary terms used for
different kinds of soup, and criteria for evaluation.
1. Appropriate ingredients are selected and assembled to prepare soups
including stocks and prepared garnishing.
2. Varieties of soups are prepared according to enterprise standards.
3. Clarifying, thickening agents and convenience products are used whenever
appropriate.
4. Soups are evaluated for flavor, color, consistency and temperature.
5. Soups are presented at the right temperature in clean service ware without
drips and spills, using suitable garnishes and accompaniments.
DEFINITION OF TERMS
broth – a fluid food made by boiling meat and vegetable in water
consommé – a clear soup made of meat and sometimes vegetables
boiled in water.
chowder – a soup usually of clams or fish stewed vegetables often in
milk.
bouillon – a clear soup from beef, chicken, and other meat.
béchamel sauce – a white sauce made of cream, butter, flour and
flavored with onion and seasoning.

Module 4th
yr | Lesson 2 14
Soup
SOUP
Soups are gently simmered liquid with a major flavoring component from
meat, poultry, fish, shellfish and vegetables. It should also have herbs and spices to
enhance flavor and to reduce the use of salt.
Kinds of Soups:
1. Clear soups are clear, flavorful broths that are amber to brown in color.
They are very similar to stocks, except that broths are based on meats
rather than bones so they are richer and have a more defined flavor.
Broths can be used as a liquid in preparing broths. A good quality broth
should be clear, aromatic and rich-tasting with a very evident flavor of
the major ingredient. One strong and clear broth or stock is a consommé.
It is made by combining lean chopped meat, egg whites, mirepoix, herbs
and spices and an acidic ingredient like tomatoes, wine or lemon juice.
The combination is called “clarification” since the particles that make the
broth appear cloudy are trapped as it cooks. A good quality consommé
is crystal – clear, has a good body, amber to brown in color and completely
fat-free.
 Bouillon – a clear soup from beef, chicken or other milk
 Consommé – a clear soup made from chicken and veal and
sometimes boiled water.
 Broth – made from vegetables and meat stock
2. Thick soup is a cream soup based on béchamel sauce and is finished with
a heavy cream. A béchamel sauce is milk thickened with roux. But some
thick soups are veloute sauce-based, stock thickened with roux. A
veloute sauce base is usually finished with a liaison of heavy cream egg
yolk. A thick soup should have a velvety smooth texture and the
thickness of heavy cream. It is always essential to strain out the solids
and at times to puree and put back in the soup. Cream soups may be
served hot or cold.
A kind of cream soup based on crustaceans like shrimps and
lobsters is bisque. It is made by simmering a crustacean in a stock or a
fish fumet.
Another thick vegetable soup is the chowder made with broth, milk
or water as base, then thickened with roux. Cold, thick soups such as
scum – a firmly layer of impure matters on the surface of a liquid
veloutes – a rich white sauce made by thickening chicken or veal
stock with flour and water.
stew – to simmer or boil in a small quantity of liquid.

Module 4th
yr | Lesson 2 15
vichyssoise are simply cream soups served cold. Others like gazpacho or
a chilled cantaloupe soup are based on a puree of cooked or raw
ingredients brought to the correct consistency by adding fruits or
vegetable juice as a liquid
Thick soup (depends upon the thickening agent)
 Purees – vegetable soup thickened with starch
 Bisques – made from pureed shellfish thickened with cream.
 Cream soup – thickened with béchamel soup.
 Veloutes – soup thickened with egg, butter and cream.
 Chowder – soup made from fish, clam or vegetables like corn, potatoes;
and spinach thickened with butter milk and flour.
B. Other types of soup
1. Dessert soup
a. Ginataan – a Filipino soup made from coconut milk, milk, fruit, and
tapioca pearl serve hot or cold.
b. Osheriku – a Japanese asuki beans soup
c. Tonge sui – a Chinese soup
2. Fruit Soup can be served hot or cold depending on the recipe where dried
fruits are used like raisins and prunes. Fruit soup may include milk, sweet
or savory dumplings, spices or alcoholic beverages like brandy and
champagne.
3. Cold soup are variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
4. Asian soup is a traditional soup which is typical broth, clear soup, or starch
thickened soup.
C. Other thickening agents
1. rice
2. flour
3. grain
4. corn starch
D. Ingredients of soup
 Meat (chicken, beef, pork, lamp, fish)
 Salt
 Pepper
 Vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery,
leak)
 Onion
 Garlic
 Water
 Eggs
 Cornstarch
 Seasoning (MSG, convenience products)
 Butter
 Cream

Module 4th
yr | Lesson 2 16
 Garnishes (slices of lemon, egg, shredded vegetables,
pimiento strips)
SELF CHECK
Direction: Read the question carefully and choose the letter of the correct
answer. Write your answer in your test booklet.
1. Which of the following is a clear soup?
a. bouillon c. cream
b. bisque d. puree
2. What substance is added that gives taste to the food?
a. decoration c. seasoning
b. flavoring d. thickening
3. What type of soup can be served either hot or cold?
a. ancient soup c. dessert soup
b. cold soup d. fruit soup
4. What utensil is appropriate in serving hot soup?
a. bowl c. soup bowl
b. basin d. tray
5. What makes a soup appetizing?
a. garnish c. taste
b. ingredients d. all of the above
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE KITCHEN
pp. 50 – 60

Module 4th
yr | Lesson 2 17
Activity Sheet 2.1
CREAM OF POTATO SOUP
TOOLS AND EQUIPMENT
INGRIDIENTS
casserole
knife
chopping board
strainer
saucepot
measuring cup
measuring spoon
wooden spoon
soup ladle
½ cup
¾ kg
3 cup
2 bulb
1 whole
2 cup
¼ cup
¼ tsp.
2tbsp.
½ tsp.
1½ c
chopped bacon
potatoes
water
onions, chopped
chicken bouillon cube
hot water
butter
pepper
Gold Medal all-purpose flour
salt
all-purpose cream
PROCEDURE:
1. Cook bacon until crispy. Cool. Set aside, peel potatoes and cut into cubes,
place in a saucepot and add water and chopped onions. Bring to a boil and
cook until potatoes are tender. Remove potatoes and sere the broth.
2. Add chicken bouillon cube to the reserved potato broth to make potato chicken
broth and stir until dissolved. Add the hot water. Place cooked potatoes in
blender in 2 batches, adding ¾ cup of the potato-chicken broth with each
batch. Cover and blend for 1 minute or until smooth. Set aside.
3. Melt butter in a saucepan. Add flour, salt and pepper. Add cream all at once.
Cook stir until slightly thickened and bubbly. Cook 1 minute more. Stir until
heated through. If necessary, stir in additional milk to make the desired
consistency. Serve with sprinkled bacon bits.

Module 4th
yr | Lesson 2 18
Activity Sheet 2.2
CONSOMME A LA MADRILENE
TOOLS AND
EQUIPMENT
INGRIDIENTS
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
soup ladle
1kg.
½ kg
3 ½ liter
3 large
2 cloves
2 stalks
3
1½ tbsp.
6
2
1 clove
1pc
3 large
3
2 cup
2tbsp
½ tsp
Lean beef, cut in 3 portion
bone marrow
cold water
carrots, cut up
onion, stuck with 3 cloves
celery w/leaves.
leeks, sliced lengthwise and
wash salt
peppercorns
spring parsley
pinch thyme
clove garlic
bay leaf
egg whites, beaten
crushed eggshells
tomato puree
finely chopped onions
dried basil
PROCEDURE:
1. Combine the beef, bone and water in a stockpot and bring to a boil. Simmer
for 5 minutes and skim. Cover and simmer for 1 hour.
2. Add to the onion stock with cloves, the carrots, celery, leeks, salt peppercorns,
parsley, thyme, garlic and bay leaf. Cover and cook slowly for 4 – 5 hours.
3. Strain through a double thickness of cheesecloth and skim off fat. Use
absorbent paper towels, if necessary, to remove the remaining particles and
reserve the meat for another purpose.
4. To clarify the consommé, return it to the heat and add beaten egg whites and
eggshells.
5. Bring to a rolling boil and strain once more through 3 thickness of
cheesecloth.
6. Pour 6 cups of consommé into a saucepan and reserve the remainder for
another use.
7. Add the tomato puree, onion, and dried basil. Simmer for 20 minutes, remove
from the heat and strain through cheesecloth.
8. Serve hot.

Module 4th
yr | Lesson 2 19
Activity Sheet 2.3
EGG DROP SOUP
TOOLS AND
EQUIPMENT
INGRIDIENTS
casserole
stockpot with cover
knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
soup ladle
6 ½ cups
2 tbsp.
2 tbsp.
¼ tsp.
2 large
1 tbsp
2 tbsp
1/8 tsp
2 large
1 tbsp.
prepared basic chicken stock
light soy sauce
sherry
white pepper
salt
egg whites
sesame oil
Maya cornstarch
eggs
scallions , thinly sliced
PROCEDURE:
1. In a 2-quart soup pot, hear 6 cups of chicken broth to a simmer. Add the soy
sauce, sherry, pepper, and salt.
2. Beat the egg whites lightly. Drizzle into the chicken broth mixture
3. Mix the cornstarch with the remaining ½ cup chicken stock until lump free.
Add to the soup. Stir in the sesame oil garnish with scallions and serve hot.
Activity Sheet 2.4
CREAMY CARROT SOUP
TOOLS AND EQUIPMENT
INGRIDIENTS
casserole
stockpot with cover
knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
soup ladle
22 grams
1 medium
3 strips
600 grams
1 pc
½ cup
dash
butter
onion, chopped
bacon, chopped
carrots, cubed
small chicken cube
cream
salt/ pepper

Module 4th
yr | Lesson 2 20
PROCEDURE:
1. Melt butter in a large saucepan, add onion and bacon, stir constantly over
heat until onion is soft.
2. Add carrots to pan, then chicken stock and cube, bring to a boil, reduce heat,
cover, simmer for about 30 minutes or until carrots are tender. Remove
saucepan from heat.
3. Blend or process mixture in several batches until smooth.
4. Return mixture to pan, stir in cream, reheat, and stirring constantly without
boiling.
5. Season with salt and pepper. Serve hot
Activity Sheet 2.6
CHICKEN AND CORN CHOWDER
TOOLS AND EQUIPMENT
INGRIDIENTS
casserole
stockpot with cover
knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
soup ladle
200 grams
1 tsp.
1 pc
1 pc
6 cup
6 strips
½ cup
½ cup
½ cup
7 cup
½ cup
1 can
butter
salt
carrot
onion, sliced
water
bacon strips
chopped onion
cubed celery
cube carrot
chicken stock
gold medal all-purpose
flour
small corn kernels
PROCEDURE:
1. In a saucepan, put chicken breast, salt, carrot, onion, and water. Bring to a
boil. Cook for 20 minutes.
2. Strain out chicken stock. Set aside. Remove chicken breast. Slice meat into
cubes. Set aside.

Module 4th
yr | Lesson 2 21
3. In a sauté pan, put bacon strips. Cook until brown. Set aside cooked bacon
strips.
4. Retain about 2 tablespoons of the bacon drippings.
5. In a saucepot, using the bacon drippings, sauté onions until soft. Add
chicken meat. Mix well. Add flour. Stir well.
6. Add the chicken mixture. Let it simmer. Stir until thick.
To serve: Put soup in a bowl, top with chopped bacon. Serve while hot.
May be served with parley-garlic bread bacon at the side.
Activity Sheet 2.7
CLAM CHOWDER
TOOLS AND EQUIPMENT
INGRIDIENTS
casserole
stockpot with cover
knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
soup ladle
3 cup
4 tbsp.
½ cup
1 ½ cup
1 tsp.
½ cup
¼ tsp.
½ cup
1 cup
4 tbsp.
clams (halaan )
flour
milk (evaporated )
potatoes, diced
salt
onion chopped
ground peper
bacon, cut into small pieces
clam broth
margarine or butter
PROCEDURE:
1. Wash then steam clams (halaan). Set clam meat aside.
2. Put diced potatoes, chopped onions and bacon in a sauce pan. Add enough
water to cover. Cook potatoes until tender. Set aside.
3. Meanwhile, make a thick sauce by melting 4 tbsp margarine or butter in a
saucepan.

Module 4th
yr | Lesson 2 22
4. Add flour and blend well. Stir in milk and cook until thick. Combine potato
mixture white sauce and clams.
5. Thin mixture with clam broth. Season to taste.
Activity Sheet 2.8
THICK SAUCE
TOOLS AND
EQUIPMENT
INGRIDIENTS
casserole
measuring cup
measuring spoon
wooden spoon
wire whisk
4 tbsp.
1 ½ cup
4 tbsp
margarine or butter
evaporated milk
flour
PROCEDURE:
1. Melt butter or margarine in a saucepan.
2. Add flour and blend well
3. Stir in milk and cook until thick.
SELF CHECK
Direction: Plan a laboratory activity and evaluate your finished product, using
the given score sheet.
Criteria for Evaluating Soup
I. Products:
Good
(3)
Fair
(2)
Poor
(1)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious

Module 4th
yr | Lesson 2 23
II. Procedures:
1. Use of Resources:
a. working table is kept orderly while preparing the
ingredients
b. use only the proper and needed utensils and
dishes
c. use time-saving techniques and devices
2. Cleanliness and sanitation
a. well- groomed and properly dressed for cooking,
use of clean apron, hair nets, hand towel and
pot holder
b. Sanitary handling of food
3. Conservation of nutrients
a. proper preparation and cooking procedures
b. following the recipe correctly
Score: (maximum 42 points)
Comments:
RESOURCES:
Tools and Equipments:
soup kettle with cover
cutting board
measuring spoon
soup ladle
bowl
knife
measuring cup
wooden spoon
stove
Ingredients of Soup:
thin soup
thick soup
REFERENCES:
The Major Kitchen Culinary Arts Center; MANAGING A FOOD – SAFE
KITCHEN PP. 50 – 60

Module 4th
yr | Lesson 2 24
LESSON 3
PREPARING SAUCES REQUIRED FOR MENU ITEMS
INTRODUCTION
This lesson deals with the classification of sauces, common culinary terms on
sauces, different thickening agents for sauces, bases for a variety of sauces and
common problems on sauces.
1. Varieties of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items.
2. Derivations are made from basic sauces.
3. Variety of thickening agents and convenience products are used
appropriately.
4. Sauces are evaluated for flavor, color and consistency.
5. Problems are identified and solved in accordance with enterprise
policy.
DEFINITION OF TERMS
SAUCES
One of the important components of a dish is the sauce. Sauces serve a
particular function in the composition of a dish. These enhance the taste of the
food to be served as well as add moisture or succulence to food that are cooked dry.
Sauces also enhance the appearance of a dish by adding luster and sheen. A sauce
that includes a flavor complementary to a food brings out the flavor of that food. It
defines and enriches the overall taste and its texture.
Kinds of Sauces:
1. Brown – a roux-based sauce made with margarine or butter, flavor and
brown stock. (Romesco Sauce)
roux - a melted butter mixed with brown flour for thickening soup and
grains.
drippings - the juice that drips from roasting or baking meat or a sauce
made from it.
spice - an aromatic, pungent vegetable substance used to flavor food and
beverages.
seasoning - substance added to food that gives flavor and taste.

Module 4th
yr | Lesson 2 25
2. Butter – a sauce made from melted butter or margarine to which seasonings
are added. (Café de Paris)
3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such
as margarine, butter or salad oil and egg.
4. Tomato – a sauce made with tomatoes and seasoned with spices and herbs.
5. Vinaigrette – a sauce made from a blend of salad oil, vinegar and seasoning.
6. White sauce – a roux-based sauce made with margarine or butter, flour and
milk, cream or light stock.
A. Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled, covered and placed in the
refrigerator to chill.
B. Four Basic Sauces for Meat, Vegetables and Fish
1. White sauce - its basic ingredient is milk which is thickened with flour
enriched with butter.
2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour
and enriched with butter and seasoning and sometimes cream.
3. Hollandaise - It’s the three basic ingredients are butter, eggyolk and lemon
juice with seasoning for accent.
4. Savory butter- It’s the basic ingredient is butter which is creamed and blended
with some other ingredients such as lemon for lemon butter, pounded lobster
or shrimp for lobster and shrimp butter to give its individual flavor.
C. Thickening Agents
1. Starch 3. eggs 5. flour 7. cornstarch
2. cream 4. rice 6. grains 8. water
D. Common Problems in Sauce
1. discarding 3. poor texture 5. oil streaking
2. oiling-off 4. synersis (weeping)
SELF- CHECK
Direction: Answer the following questions on your test booklet.
1. Why are sauces important in a dish?
2. What are the differences and similarities of brown sauce and a white
sauce?
3. Enumerate and differentiate the kinds of sauces
REFERENCES:
pp. 50 -60

Module 4th
yr | Lesson 2 26
Activity Sheet 3.1
SUGGESTED RECIPE:
Sauces Blanches
(White Sauce)
Purpose Butter Flour Liquid: Milk or Stock or Cream
Light Sauce 1 tbsp. 1 tbsp. 1 cup
General Sauce 1½ tbsps. 1 ½ tbsp. 1 cup
Thick Sauce 5 tsps. 2 tbsps 1 cup
Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup
PROCEDURE:
1. Heat liquid (milk or stock or mixed) as you make the roux.
2. Melt butter over low heat. Then add flour stirring with a wooden spoon
or whisk for 2-3 minutes (Roux)
3. Take pan off the heat and add hot liquid gradually. Stir constantly with
a whisk until smooth. For a “golden” roux, roast flour lightly first before
adding butter.
4. Return to heat and simmer for 2 to 3 minutes, whisking constantly until
thickened.
5. Skim sauce made with stock, season with salt, white pepper and
nutmeg.
6. Put thin layer of milk, cream or butter on top. Cover.
Activity Sheet 3.2
SWEET AND SOUR SAUCE
TOOLS AND
EQUIPMENT
INGRIDIENTS
non-stick pot
wooden spoon
measuring spoon
measuring cup
1/3 cup
1/3 cup
¼ tsp.
1 tsp.
8 oz.
2 tbsp.
2 tsp.
white vinegar
white sugar
ginger
soy sauce
pineapple tidbits, drained
ketchup
cornstarch

Module 4th
yr | Lesson 2 27
PROCEDURE:
1. Stir together the vinegar and sugar in a small non-stick pot. Cook on high,
stirring constantly until all sugar has been dissolved.
2. In a small cup, mix the cornstarch with just a little water so that it is
dissolved.
3. Boil the sauce and then add the cornstarch and stir until thick.
4. Refrigerate and is ready to use in a stir-fry dish.
SELF- CHECK
Direction: Plan for a laboratory activity prepare white sauce,(thin, medium,
thick). Evaluate your finished products using the score sheet.
CRITERIA FOR EVALUATING SAUCES
I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. attractive and appealing to
appetite
b. pleasing and has a good color
combination
c. ingredients cooked just right
d. correct consistency not mushy/
very thick/thin consistency
_________
_________
_________
_________
_________
_________
_________
_________
________
________
________
________
2.Palatability
a. delicious
b. tastes just right
_________
_________
_________
_________
________
________
3.Nutritive Value
a. highly nutritious _________ _________ ________
II. Procedure:
1. Use of Resources:
a. working table is kept orderly
while preparing the
ingredients
b. used only the proper and
needed utensils and dishes
c. used time-saving techniques
and devices
2. Cleanliness and Sanitation
a. well-groomed and properly
dressed for cooking, use of
clean apron, hair nets, hand
towel and pot holders
b. sanitary handling of food
3. Conservation of Nutrients
_________
_________
_________
_________
_________
_________
_________
_________
_________
_________
________
________
________
________
________

Module 4th
yr | Lesson 2 28
a. proper preparation and cooking
procedures
_________
_________
_________
_________
________
________
SCORE: (maximum of 42 pts.)
COMMENTS:
RESOURCES:
Tools and Equipment:
sauce pan
rotary beater
wooden spoon
bowl
measuring cups
measuring spoon
Ingredients for Sauce
butter
flour
milk
salt
water
REFERENCES:
pp. 50 -60
LESSON 4
STORING AND RECONSTITUTING STOCKS, SOUP AND SAUCES
INTRODUCTION
The lesson deals on the storing and reconstituting of stocks, soup, and sauces.
1. Stocks, sauces and soups are stored properly to maintain optimum
freshness and quality.
2. Stocks, sauces and soups are reconstituted to appropriate standards
of consistency.

Module 4th
yr | Lesson 2 29
DEFINITION OF TERMS
Storage of Soup, Stocks and Sauces
The stock should never be put in the refrigerator while it is hot. The large
volume of hot liquid can raise the internal temperature of the refrigerator to the
point that the stock will cool sufficiently within two hours and may warm
everything else in the refrigerator. A good way to cool the stock is to place the hot
stock pot in a sink full of cold water and ice cubes until it is lukewarm but it
should not exceed one hour. After leaving it uncovered for the first half hour and
stirring occasionally to cool, it should be covered with an upside down plate to
prevent evaporation which would cause the stock to become too concentrated.
Refrigerated stock cools better in shallow pans. If covered, stock lasts up to five
days but it is best if used in two days.
Storage of Starch and Sauces
Sauces and starches should be kept in airtight container and stored in a cool
dry place away from the moisture, oxygen, lights, and pests. Food made with
starches contains egg, milk, cream of other dairy products all of which make them
prone to bacterial contamination and to food-born illnesses. Sauces made with
these ingredients should be kept out of the temperature danger zone. Thickened
sauce should also be prepared, served, and stored with caution. These products
should be stored in the refrigerator and never left to stay for long at room
temperature.
Storing Equipments
1. Glass/Plastic Container
2. Stock pot
3. Refrigerator
Ways to Reconstitute Stocks
1. Skim the surface and strain off the stock through a china cup lined with
several layers of cheesecloth.
2. Cool the stock as quickly as possible as follows:
 Set the pot in a sink with blocks, rack or some other object under it.
This is called venting. This allows cold water to flow under the pot or
as around it.
 Run cold water into the sink, but not higher than the level of the
stock.
reconstitute – to add appropriate amount of water to sauce or soup.
sauce – a thickened liquid used to flavor and enhance other food

Module 4th
yr | Lesson 2 30
 Stir the pot occasionally so the stocks cool evenly
Cooling stock quickly and properly is important. Improperly cool stock can
spoil in 6 to 8 hrs.
3. When cool, refrigerate the stock in covered containers. Stock will keep 2 to
3 days if properly refrigerated. Stock can also be frozen and will keep for
several months.
To reconstitute stock, water, and other liquid like evaporated milk,
coconut milk fruit juices may be added.
Ways to Reconstitute Stocks, Sauce and Soup
1. By adding water
2. By using other liquid like evaporating milk, coconut milk, and fruit juices
SELF- CHECK
Direction: On a separate sheet, answer the following questions
1. Why should we avoid placing hot stock and soups in the refrigerator?
2. What are some ways to reconstitute stocks and sauces?
REFERENCES:
Ingram, Gays G.; ESSENTIAL DICTIONARY OF CULINARY ARTS
pp. 190 - 195
Gisslen, Wayne; PROFESSIONAL COOKING, COPYRIGHT 2007
pp. 154

Module 4th
yr | Lesson 2 31
Unit of Competency: SELECTING, PREPARING, COOKING, AND STORING
MEAT
Module No.: 2
Module Title: Selecting, Preparing, Cooking, and Storing Meat
Nominal Duration: 50 Hrs.
HIGH SCHOOLS

Module 4th
yr | Lesson 2 32
SELECTING, PREPARING, COOKING, AND STORING MEAT
Module Title: SELECTING, PREPARING, COOKING AND STORING
MEAT
This module covers the knowledge, skills, and attitudes required in selecting,
preparing, cooking, and storing meat in a commercial kitchen or catering operation.
Expected Outcome:
1. select quality meat.
2. prepare and portioning of meat.
3. cook and present meat cuts for service; and
4. store meat
PRE-TEST
Direction: Read the following questions carefully and choose the letter with
the correct answer. Write your answer in your test note book.
1. What animal produces veal meat?
a. calf
b. deer
c. hog
d. sheep
2. Which of the following market forms of meat does not undergo chilling?
a. fresh meat
b. cured meat
c. frozen meat
d. processed meat
3. What part of the meat helps you identify the less tender cuts?
a. bone
b. fat
c. flesh
d. ligament
4. What part of the meat has the greatest amount of quality protein?
a. Bone
b. Fat
c. Flesh
d. Ligament
5. Which of the following meat cuts requires long and slow cooking
temperature?
a. less tender b. tender
b. slightly tough d. tough

Module 4th
yr | Lesson 2 33
6. A long – bladed hatchet or a heavy knife used by a butcher.
a. butchers knife
b. chopper knife
c. cleaver knife
d. set of slicing knife
7. Which of the cooking methods does not belong to dry heat
method?
a. baking
b. pan broiling
c. roasting
d. stewing
8. When meat is cooked in steaming liquid in which bubbles are
breaking on the surface, this cooking method is ____________.
a. boiling
b. broiling
c. roasting
d. stewing
9. An oil-acid mixture used to give flavor and to tenderize meat.
a. brine solution
b. marinade
c. soy sauce and vinegar
d. salt and calamansi
10. Which of the following tools is used for carving?
a. cleaver knife
b. fork
c. platter
d. razor knife
LESSON 1
SELECTING MEAT
INTRODUCTION
The lesson deals with the different classifications of meat, its market forms,
cuts and their characteristics, nutritive content and food values, the appropriate
trade names and culinary terms in accordance with standard meat cuts, handling,
and waste minimization of meat leftovers.
1. Primary, secondary and portioned cuts of pork, lamb, beef and veal
are selected as required for menu items.
2. Offal and fancy meats are selected as required for menus.
3. Leftovers are used to minimize waste.
4. Low cost cut meat products are selected when and where appropriate.

Module 4th
yr | Lesson 2 34
5. The best supplier for quality and price are selected according to
enterprise requirements.
6. Appropriate purchase and storage techniques are used to minimize
wastage.
DEFINITION OF TERMS:
MEAT
Meat refers to animal parts that are used as food. Edible organs and glands
of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe,
and small intestines. Meats should be loosely wrapped and stored under
refrigeration. They should be in a separate unit. Meats should always be placed on
trays to prevent drippings on the floor or on the food. The chef should separate the
different kinds of meat to prevent cross-contamination. Meats should be wrapped in
air-permeable paper such as butcher’s paper because air-tight containers promote
bacteria growth that could result in spoilage or contamination. Variety meats and
uncured pork products that have short shelf lives should be cooked as soon as
possible after they are received.
Meats that are stored at the proper temperature and under optimal conditions
will last without unnoticeable quality loss for several days.
Inspection of all meats is mandatory. After fresh meat has been inspected by
an authorized inspector or veterinarian and is declared wholesome and fit for human
consumption, it may already be classified into grades. Quality conformation and
finish of the carcass is the basis for grading. Quality includes tenderness, juiciness
and palatability. The shape, form or general outline of the side or the whole carcass
is the conformation. If there is a high meat to bone ration and a high percentage of
the tender cuts, it means a good conformation. Finish refers to the quality, amount,
and color of the fat within and around the muscle.
Market forms of meat are those cuts of meat that are ready for sale. Some
cuts are fully boned and trimmed before they are ready for sale. Meats can be sold
fresh, chilled, frozen, cured, and processed.
Pork, lamb, veal, and beef are almost structurally identical. Being four-legged
animals, they have the same number of bones mals, same number of bones with the
same shapes in the same plates.
slaughter – to butcher an animal for food.
wastage - loss by use
tender cut – part of meat that requires less period of cooking
tough cut – part of meat that requires longer period of cooking
vermin – small animals such as rats and mice which cause problems to
humans by carrying disease and damaging crops or food.

Module 4th
yr | Lesson 2 35
Tips on Buying the Right Kind of Meat
1. Buy meat where proper hygiene and sanitation is observed by the handler.
For instance, check the meal stall’s cutting table. The table must be smooth,
free from crevices and kept clean at all times. See that dust and vermin are
kept away from the meat stalls.
2. Look for the inspected-and –passed stamped marks, especially in big cuts of
meat. It pays to go to your favorite suki in the market while the butcher is
still cutting the beef carcass into retail cuts. This will more or less help in
the identification of the carcass, whether its really cow’s meat or carabao’s
or horse’s.
3. Know the different meat cuts that are needed in your menu. Select meat for
specific use. For example, shank and brisket for stew. The tender portion
is the tender cuts that lie along the back. The less tender cuts are those
involved in the excessive movements of the animal such as the leg, shoulder
and neck. Remember that young animals are porous and red while white in
older animals.
4. Check if the beef is fine, bright red in color with yellow fat and free from slime
and off-odor. Avoid brightly off-colored meat as this indicates the use of
artificial coloring like achuete.
5. When buying ground meat of good quality, select from a big cut and have it
ground by the butcher in your presence. Don’t buy pre-grounded beef or
pork.
6. Buy refrigerated meat in places where refrigeration facilities are available.
7. Meat should not be wrapped in newspaper, use plastic bags or other vapor
resistant wrapping materials.
8. Thawed meat must be cooked immediately.
9. When storing meat to be frozen, package in convenient family size units and
identify properly as to the kind of meat cuts and date of purchase.
10.Store packages correctly in the refrigerator. Refrain from overloading the
freezer and provide space for the air to circulate inside the freezer.
11.Freeze quickly at zero or lower temperature. Beef should not be kept frozen
for more that 12 months, while pork should not over 6 months. Frozen meat
is just as good as fresh meat provided it is properly handled.
12.The use of pressure cooker, if available, shortens cooking time thereby saving
fuel and improves the tenderness of the meat.

Module 4th
yr | Lesson 2 36
Different Classification of Meat
Sources Meat Age
1. Hog on pig Pork 4 to 6 month old
2. Calves on young cattle Veal 1 to 3 years old
3. Cow (adult) Beef 3 years old and above
4. Deer Venison -
5. Carabao Carabeef 3 years old above
6. Goat Chevon -
7. Young sheep Lamb Not less than 1 year old
8. Sheep (adult) Mutton 3 years old and above
Information Sheet 1.1Market forms and source of Beef Cuts

Module 4th
yr | Lesson 2 37
Market forms and Source of Pork Cuts
Market Forms of Meat
1. Fresh meat - meat taken immediately after slaughter without undergoing
chilling. It is the common form of meat sold in public markets.
2. Chilled meat –meat that has been kept to a temperature just above
freezing at 1-3°C within 24 hours after slaughter. This is available in
supermarkets and specially meat shops.
3. Frozen meat - meat cuts frozen to a temperature of -2°C. Imported meat
is sold in this form, and texture is stone hard.
4. Cured meat - are meat products that have been treated with curing agent.
Examples of this form are ham, bacon, tapa, tocino and sausage.
5. Processed meat - may include not only the processed canned meat, but
also preparations that are frozen such as frozen meat pies, rolled meats and
others in the convenience food shelves.

Module 4th
yr | Lesson 2 38
MEAT CUTS
Types of meat cuts and their characteristics
1. Tender cuts of meat - taken from the parts of the animal where the
muscles are not well-exercised and are fleshy. Example: sirloin,
porterhouse, t-bone, prime ribs, tenderloin.
2. Less tender - meat cuts which come from the most exercised muscle parts
of a live animal. Example: chuck, flank, rumps, hock, neck feet and
shoulder.
3. Tough cuts –meat that requires a longer cooking period over low heat.
Nutritive Content and Food Values of Meat
Lean meat supplies great amount of high quality protein with an average of
18% of the meat. It contains all the essential amino acids. It is also a good source of
phosphorous, iron, and vitamins A, B and B2. Unsaturated fatty acids are also
present in meat.
The amount of energy (calories) supplied by meat varies with the fat content
of animal species.
Handling of Meat
Fresh meat spoils quickly, so it must be stored immediately. If the animal is
slaughtered and handled in a sanitary manner, there is no need to wash its meat
before storing, wipe the surface with a damp cloth to remove dirt on surface. Make
sure it is dry before wrapping. It is a good idea to portion meat needed for one cooking
into individual wrap. This way, you avoid refreezing portions that will be cooked at a
later time and avoid bacteria to grow.
Waste Minimization of Meat
The correct way of purchasing or buying meat is important to minimize waste.
Here are some guidelines to consider:
1. Know the desirable characteristics of each type of meat.
2. Look for the stamp of BAI which indicates that it was inspected.
3. Consider the form or cut you need.
4. Check the thickness and distribution of fat inside and outside of meat.
5. Make sure it does not have foul odor.
6. Choose young animals for more tender meats.
7. Check whether the flesh of beef is red in color and pork is pink.
SELF- CHECK
Direction: In a whole sheet of paper answer the following questions
1. What is the significance of connective tissues to the live animal, cooking
method and eating quality of meat?
2. List common meat dishes and indicate the meat cuts used for each of these.

Module 4th
yr | Lesson 2 39
3. What are the factors that affect meat tenderness? Juiciness?
4. What are the safety concerns that should be addressed when purchasing
and preparing meat dishes
Direction: Visit a public market and observe each type of meat. Using the chart,
write the correct indicator of each type of meat. (Group Activity)
Criteria for Selecting Good Quality Meat
Characteristics Pork Beef
1. Color of Meat
2. Odor
3. Color of fat
4. Texture of Meat
5. Flesh
RESOURCES:
 Fresh pork
 Fresh veal
REFERENCES:
Sandoval, Maria Teresa G., CULINARY ARTS I AND II, 1993,
pp. 87-89
Navarro, Leticia S. et al., HOMEMAKING FOR YOU AND ME III; FOOD
MANAGEMENT AND CONSUMERISM, PP. 33-34
De Leon, Sonia Y., Ph.D et al., BASIC FOODS FOR FILIPINO, 1999,
PP. 231-253
LESSON 2
PREPARING AND PORTIONING MEAT
INTRODUCTION
The lesson deals with the uses and characteristics of various knives for cutting
meat, preparation techniques of meat cutting, and use of appropriate marinade.
1. Suitable knives and equipment are selected and used prior to meat
preparation.
2. Meat cuts are prepared and portioned according to menu
requirements.
3. Suitable marinades are prepared and used appropriately for a variety
of meat cuts.

Module 4th
yr | Lesson 2 40
DEFINITION OF TERMS:
Cutting Tools, Their Uses and Characteristics
Knives are used for cutting, chopping, slicing. They are the most important
tools in the kitchen.
1. Butcher’s knife – is used to
section raw meat.. It can be used as a
cleaver to separate small joints or to cut
bones. Butcher’s knives are made with
a heavy blade with a saber or flat grind.
2. French knife – is used to chop,
dice, or mince food. Heavy knives will
have a saber or flat grind.
3. Roast beef slicer – is used to
slice roasts, ham, and thick, solid cuts
of meats. The thin, light blade will have
a concave or hollow grind.
4. Boning knife – is used to fillet
fish and to remove raw meat from the
bone. It will have a concave grind on a
thin, light blade.
Butcher Knife with 10-inch
(25cm) blade and pointed tip
French Knife with 8-inch (20
cm) to 12-inch (30 cm) blade
and pointed tip.
Roast Beef Slicer with 12-inch
(30 cm) blade and rounded
tip.
Boning knife with 5-inch
(12.7 cm) to 6-inch (15 cm)
thin blade and pointed tip.
portion - a part of whole or to divide into parts
marinade – an oil-acid mixture used to give flavor and to tenderize
meat.
suitable – appropriate
seasoning – a spice for enhancing the flavor of food
butcher – a person who slaughters animals for food.

Module 4th
yr | Lesson 2 41
Cooking Methods Suitable to Different Meat Cuts
1. For Tender cuts of meat, sirloin, porterhouse, T-bone, tenderloin and prime rib
roast, the cooking method is dry heat method.
a. Roasting – the meat is cooked over live
coal or oven.
Roasting
Internal Temperature of Meat
Rare 140°F(60°C)
Medium155°F(70°C)
165°F(75°C)
Internal temperature of meat increase 2° to 3° Centigrade or 5° Fahrenheit during
roasting period.
High Heat Roasting:
1. Sear meat 240°C or 475°F for the first 15 minutes until crusted on the
outside.
2. Roast at 180°C or 350°F for remaining time.
Bone-in per 500g Boneless per 500g
Rare 10 – 12 mins 8 – 10 mins
Medium 12 – 15 mins 10 – 12 mins
Well done 15 – 18 mins 15 – 18 mins
For tenderloin roast whole fillet cook at 240°C (475°F) at seven
minutes per 500 g. for rare and 10 minutes 500 g. for medium
French standards for degrees of doneness of meats use slightly less
cooking times.
Low Heat Roasting:
This method uses the same cooking time for both boned and boneless roasts.
Roast at 150°C or 300°F.
Medium 20 – 25 per 500 g.
Well done 30 – 35 per 500 g.
b. Pan broiling – the meat is placed in a hot
frying pan over the sources of heat instead of
under it.

Module 4th
yr | Lesson 2 42
c. Broiling – Cooking by radiant heat. Food is
placed on a rack either below or between the gas
or electric heat source. The rack is positioned 3
to 6 inches from the heat source, depending on
the type and intensity of the heat
d. Pan frying – Cooking in a moderate
amount of fat in a pan over moderate heat.
Grilling or Pan Frying
Steak Names Thickness Rare Medium
Flank Steak ½ - 1” 3 – 4 mins/ side 4 – 5 mins
Top Round 1” 4 – 5 mins/ side 6 – 7 mins
Tenderloin 1 ½” 5 – 6 mins/ side 7 – 8 mins
Top Sirloin ¾ - 1” 3 – 4 mins/ side 6 mins
Ribeye 1” 3 – 4 mins/ side 6 mons
2. Less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet and shoulder
can be cooked through the dry heat method such as the following.
a. Boiling – Cooking food in a liquid that is
bubbling rapidly.
b. Braising – a method of cooking that
combines cooking in fat with the addition
of moisture. Food is browned in a small
quantity of fat, and then cooked slowly in
liquid in a covered utensil.
c. Stewing – cooking in a small amount of
water, either by boiling or simmering.

Module 4th
yr | Lesson 2 43
Meat Marinade
A seasoned liquid, usually containing an acid, herbs and/ spices, in which
meat are soaked to absorb flavors and become tender before cooking
A marinade makes meat better by adding moisture, increasing tenderness
and adding flavor. Here are loads of marinade for any meat; beef, lamb, pork,
poultry, fish or seafood.
SELF- CHECK
Direction: Answer the following:
1. Enumerate marinades for beef and their uses in various cuisines.
2. List marinades for pork and the cooking processes to be used.
REFERENCES:
Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237
Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29
Activity Sheet 2.1
SUGGESTED RECIPES:
SWEET MARINADE
TOOLS AND EQUIPMENT
INGRIDIENTS
knife
chopping board
measuring cup
measuring spoon
wooden spoon
mixing bowl
1 cup
1/3 cup
1/3 cup
¼ cup
2 cloves
1 teaspoon
¼ teaspoon
crushed pineapple
soy sauce
honey
cider, vinegar
garlic, minced
ginger powder
powered cloves
Prep Time: 6 minutes
PROCEDURE:
Mix all ingredients together and use immediately. The marinade can be
stored in airtight container for up to 7 days.
Activity Sheet 2.2

Module 4th
yr | Lesson 2 44
TASTY BEEF MARINADE
TOOLS AND EQUIPMENT
INGRIDIENTS
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
½ cup
4 tbsp.
2 stalk
2 tbsp.
2 tbsp.
½ tsp.
¼ cup
2 tsp.
5 large
soy sauce
sugar
green onions, minced
grated fresh ginger
sesame oil
ground pepper
vinegar
sesame seeds, toasted and
garlic cloves, minced fine
crushed to a paste
PROCEDURE:
Combine all ingredients with sugar in a jar with tight fitting lid. Shake well
before using. Best for marinating or for grilled Korean (bulgog).
SELF- CHECK
Direction: Below is the chart of beef cuts. Label each cut or part
correctly by using the beef chart
REFERENCES:
1. Lewis, Dora S. et al., FAMILY MEALS HOSPITALITY, 224-237
2. Navarro, Leticia S., HOMEMAKING FOR YOU AND ME III, 27-29
LESSON 3
COOKING AND PRESENTING MEAT CUTS FOR SERVICE
INTRODUCTION
The lesson deals with the preparation and cooking of meat for service,
carving using appropriate tools and techniques.
1. Appropriate cooking methods are identified and used for meat cuts.
2. A variety of primary, secondary and portioned meat cuts are cooked
and presented to standard recipe specifications.

Module 4th
yr | Lesson 2 45
3. A variety of offal are cooked and presented according to standard
recipes.
4. Meat cuts are portioned and served according to menu requirements.
5. Meats are carved using the appropriate tools and techniques
considering:
1. Meat structure
2. Bone structure
DEFINITION OF TERMS
Meat is cooked for various reasons. It improves the palatability, quality, increase
tenderness and for sanitary purposes. Cooking also enhance the flavor of foods and
the attractiveness of the original color, form, and texture; to destroy harmful
organism and substances to ensure that food is safe for human consumption; and
to improve digestibility.
Cooking Methods Using Various Meat Cuts and Meat Types
BEEF MEAT CUTS COOKING METHODS
Brisket
Chuck
Flank
Fore shank
Hind shank
Loin end
Plate
Neck
Ribs
Round
Rump
Short loin
Punta Y Pecho
Paypay
Kampto on kabilugan
Ken chi
Ken chi
Kadera
Tadyang on liempo
Leeg
Castillas
Pierna Corta
Tapadera
Kadera
Simmer, corned beef
Braise, simmer, pot
Roast
Stew
Stew, braise
Stew, braise
Broil, roast, steak
Stew, fry, broil
Fry, boil
Broil, roast
Braise, roast
Braise, roast
Broil, steak
PORK MEAT CUTS COOKING METHODS
Ham
Shoulder
Hock
Leg
Shank
Sirloin
Head
Picnic
Loin
Pigi
Butt
Pata
Ken chi
Ulo
Kasim
Lomo
Roast, broil, pan broil,
fry
Roast, broil, pan broil,
fry
Boil, stew, braise
Braise, stew, boil
Stew, braise, boil
Roast, broil, fry
Braise, stew
carve – to decorate with designs cut on the surface.
range – length of cooking
razor – a sharp–edged instrument used especially for shaving
platter – a large, shallow dish for holding and serving food.

Module 4th
yr | Lesson 2 46
Broil, roast, fry
Broil, roast, pan broil
LAMB MEAT CUTS COOKING METHODS
Fore shank
Loin
Shoulder
Rib
Hind Shank
Leg Chops
Ribs
Ken chi
Lomo
Butt
Costillas
Stew, braise
Roast, Broil
Roast
Stew, Braise
Roast
Steak
Roast
ORGAN LOCAL NAME SOURCE
SUGGESTED
RECIPES OF
COOKING METHOD
Tongue
Tripe
Librilyo
Liver
Brain
Heart
Lungs
Kidney
Blood
Ears
Skin
Dila
Tuwalya
Libro-libro or
tuwalya
Atay
Utak
Puso
Baga
Bato
Dugo
Tenga
Balat
Beef and Pork
Beef
Beef
Beef and pork
Beef and pork
Beef and pork
Beef and pork
Beef and pork
Pork and beef
Pork and beef
Pork and beef
Pastel de Lengua pie
Meudo, goto, callos
Kilawin
Sarsa ng lechon
Braise, kilawin,
batchoy
Misua soup
Kilawin, batchoy
Kilawin, bopis
Batchoy, bopis
Dinuguan
Tokwa, kilawin
Sitsaron
COOKING RANGE OF MEAT DISHES
APPROXIMATE BROILING TIME FOR SOME CUTS OF MEAT
CUT THICKNESS WEIGHT
TOTAL MINUTES
TO COOK AT
350°F
Beef
Club Steak
Porterhouse
Steak
T-bone Steak
Sirloin Steak
Ground Beef
Patties
1-1½ inches
1-1½ inches
1-1½ inches
1-2 inches
1-1¼ pounds
2-2½ pounds
1½-2 pounds
3-4¼ pounds
¼ pounds
15-30¹
20-35¹
20-30¹
20-35¹
15-25¹
Lamb
Chop
Ground Patty
1-1½ inches 3-5 ounces
4 ounces
12–22
18
Ham
Slice,
Untenderized
Slice, Tenderized
Bacon
½ - 1inches
½ - 1 inches
1-2 pouch
1-2 pouch
20-30
10-20
3-5
3-5

Module 4th
yr | Lesson 2 47
Canadian Bacon
Organ Meats
Liver ½ - ¾ inch 3-5 ounces 6
APPROXIMATE ROASTING TIME FOR SOME CUTS OF MEAT
CUT MINUTES PER POUND
Beef
Standing Ribs
Rare
Medium
Well-done
18 to 20 at 300°F.
22 to 25 at 300°F.
30 to 35 at 300°F.
Rolled Ribs
Rare
Medium
Well- done
28 to 32 at 300°F.
32 to 38 at 300°F.
40 to 48 at 300°F.
Veal
Leg
Loin
Shoulder
22 to 25 at 300°F.
30 to 35 at 300°F.
30 to 35 at 300°F.
Lamb
Leg
Shoulder-Roll
Shoulder-Cushion
30 to 35 at 300°F.
40 to 45 at 300°F.
30 to 35 at 300°F.
Pork
Cured Untenderized Ham
Cured Tenderized Ham
Fresh Loin
Fresh Shoulder
25 to 28 at 300°F.
15 at 300°F.
30 to 35 at 350°F.
35 to 40 at 350°F.
CARVING MEAT
Meat carving is the process and skill of cutting portions of meat, such
as roast and poultry, to obtain a maximum or satisfactory number of meat portions,
using a carving knife or meat-slicing machine. A meat carver disjoints the meat and
slices in uniform portions. Meat carving is sometimes considered a skill for the
private dinner table.
TOOLS IN CARVING
There are only few tools required for carving. A razon-sharped knife and a fork
are needed. The first platter should be large enough to hold the roast as well as the
carved meat and the second platter for the slicers.
TECHNIQUES IN CARVING
1. Select an appropriate meat cut. Choose larger cuts of meat such as roasts
since they are firmer, easier to carve, and loose fewer juices when cut. Meat
which has had some or all of the bones removed will generally be easier to
carve.

Module 4th
yr | Lesson 2 48
2. Cook to appropriate doneness. Beef roasts which are medium-rare or
medium are easier to carve than those which are well done. (See temperature
table in Cooking and Preparation)
3. Let rare roasts "set" for about ten minutes before carving. This will allow
the roast to become a little more firm and it will lose fewer meat juices when
carved.
4. Remove strings, skewers, etc. in the kitchen. However if you are carving
a stuffed roast or a rolled piece of meat which may fall apart when carving,
leave one or two of the strings tied around the roast while carving.
5. Allow elbow room at table for the carver.
6. Be comfortable - stand or sit. You may find carving easier while standing
as you will be able to apply greater pressure to the carving knife.
Carving
1. Anchor meat with a fork while carving. Try to avoid puncturing the roast
too many times as some of the meat juices will escape with each puncture.
2. Carve on a large plastic or wood carving board. If possible carve on a
board with a "well" or a "lip" to catch the meat juices
3. Carve with a thin bladed, sharp knife.
4. Carve uniform, attractive slices perpendicular to the grain of the
meat. Carving perpendicular to the meat grain may not be possible when
carving poultry. In general, meat slices should be 1/4 to 1/2 inch thick.
5. Finish carving then serve meat on hot plates.
SELF- CHECK
Direction: Answer the following questions
1. What are the cooking methods of the various cuts of beef?
2. What are the tools used in carving meat?
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999,
pp. 231-253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955
MANAGEMENT AND CONSUMERISM, pp. 33-36
Activity Sheet 3.1

Module 4th
yr | Lesson 2 49
SUGGESTED RECIPES:
BEEF CURRY
TOOLS AND
EQUIPMENT
INGRIDIENTS
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
2 pounds
½ cup
1 tbsp.
3 tbsp.
1 tsp.
2 cloves
1 cup
1 small
1 tbsp.
1 tbsp.
1/8 tsp.
1 tbsp.
1 tsp.
chuck, cut into 1” cubes
water or beef stock
vinegar
canola oil
cinnamon
garlic
coconut milk
onion, sliced thin
patis
grated ginger
pepper
curry powder
salt
PROCEDURE:
1. Heat oil in skillet, over medium high heat. Brown beef cubes on all
sides, a few pieces at a time. Set aside in a bowl.
2. In same skillet, brown garlic in remaining oil, add to beef cubes in bowl.
Add onion and leave alone until they are brown and caramelized, about 3
– 5 minutes. Stir in ginger and curry powder until mixture is well
browned.
3. Return beef cubes to the pan. Add water, vinegar and cinnamon; simmer
covered, and cook until broth thickens, about 5 minutes. Taste and
complete the seasoning.
Preparation and cooking time: 60 minutes
Activity Sheet 3.2
GRILLED MARINATED BEEF TENDERLOIN WITH SWEET POTATO PUREE AND
WARM CHIPOTLE SALSA
TOOLS AND
EQUIPMENT
INGREDIENTS
blender
refrigerator
knife
chopping board
mixing bowl
wooden spoon
oven
electric grill
measuring cup
2kg
60 g
1clove
30 ml
5 ml
2ml
1ml
0.5 ml
60 ml
30 ml
1 clove
Beef tenderloin
Onion, chopped fine
Garlic, chopped fine
Chile powder
Salt
Dried oregano
Ground cumin
Cinnamon
Lime juice
Olive oil
Garlic unpeeled

Module 4th
yr | Lesson 2 50
500 g
2 can
10-15 ml
1.5kg
to taste
Plum tomatoes or small tomatoes
Whole chipotle chiles in adobo
Sauce from the can chiles
Sweet potato
Salt
PROCEDURE:
1. Trim fat and membranes from the tenderloin.
2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin,
cinnamon, lime juice and oil.
3. Coat the meat with this mixture. Wrap and refrigerate several hours or
overnight.
4. Roast the garlic and tomatoes in an oven preheated to 450ºF (239ºC) for 10
minutes.
5. Remove the skin from tomatoes and garlic, place them in a blender.
6. Carefully cut open the chiles. Scrape out and discard the seeds. Chopped
the chiles.
7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to
make a coarse puree. Add more salt if needed.
8. Bake the sweet potatoes at 400ºF (200ºC) until soft. Cut in half and scoop
out the flesh. Pass through a food mill to puree. Season lightly.
9. Scrape the onions and garlic off the meat (they will burn if left on).
10.Grill the meat until just well done. Be careful not to overcook, or the meat
will be dry.
11.To serve, place 3oz (90g) sweet potato puree on the plate. Slice the meat
across the grain into medallions. Arrange 5oz (150g) meat on top of the
sweet potato. Drizzle with 1 ½ oz (45mL) tomato chipotle salsa.
Activity Sheet 3.3
BEEF STEW
TOOLS AND
EQUIPMENT
INGRIDIENTS
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
saucepan
2 pounds
1 cup
1/3 cup
2 pcs.
3 tbsp.
2 pcs
1 large
1 tsp.
1/8 tsp.
2 cloves
1 stalk
1 cup
1 tbsp.
2 tbsp
stewing beef, cubed
hot water, 1 bay leaf
flour
potatoes, diced
canola oil
carrots, diced
onion chopped
salt
pepper
garlic, minced
celery stalk chopped
canned of chopped fresh tomatoes
soy Worcestershire sauce
chopped parsley

Module 4th
yr | Lesson 2 51
PROCEDURE:
1. Coat beef cubes thoroughly with flour. In a heavy saucepan heat the oil over
medium high heat, brown beef on all slides, a handful at a time. Set aside
2. Sauté garlic, onions, and tomatoes for 5 minutes until mushy. Return beef
to saucepan, add water and bay leaf, cover tightly, simmer 1 to 2 hours until
beef is tender, stirring occasionally. Add ½-1 cup more water as needed.
3. Add potatoes, carrots, celery, salt pepper and soy sauce, simmer for 30
minutes until potatoes are done. Taste and correct seasoning.
4. Thicken broth with 2 tbsp flour dissolved in 4 tbsp water. If necessary. Stir
the solution into broth until well blended for about 5-7 minutes
Preparation and cooking time: 2 hours, 30 minutes
Serve 6 to 8
Cooking Tips: For stewing beef, coat the beef cubes lightly with flour before
cooking to increase the amount of browning and help thicken the broth.
Browning the beef cubes before adding liquid gives beef stew a rich color and
flavor. Brown beef in batches to avoid overcrowding the pan.
BEEF TAPA
(Fried Seasoned Beef)
TOOLS AND
EQUIPMENT
INGRIDIENTS
casserole
knife
chopping board
measuring cup
measuring spoon
wooden spoon
frying pan
mixing bowl
brush
pan
refrigerator
2 to ½
pounds
2 tsp.
2 tbsp.
¼ cup
¼ tsp.
3 cloves
flank steak
salt
brown sugar
vinegar
ground pepper
garlic, crushed
canola oil for frying
PROCEDURE
1. Cut flank steak in half lengthwise, cut each half crosswise into thin
slices. Pound slices, between wax paper, with a small iron skillet until
very thin.
2. In a large bowl, combine remaining ingredients, except oil, add beef slices
and marinate, covered, in the refrigerator for at least one day or
overnight.

Module 4th
yr | Lesson 2 52
3. To cook, place a large cast iron skillet over minute more. Place meat in a
single layer in skillet, well spaced so slices don’t touch each other, cook
for 30 to 60 seconds on each side or until browned. Keep heat on
medium high while frying meat so beef does not stew and become tough.
4. Transfer meat to plate, repeat with remaining slices. Brush pan with
small amount of canola oil before placing new layer of beef to prevent
meat from sticking to the pan. Cook until all the meat is fried.
Preparation and cooking time: 45 minutes
SELF- CHECK
Direction: Prepare and cook meat dishes and rate your finished products
using the score card below. ( Group Activity)
SCORE CARD
EVALUATION OF FINISHED PRODUCT
NAME OF RECIPE: ______________________________________
Good Fair Poor
(5) (3) (1)
1. Product
a. General Appearance: _____ _____
_____
 attractive and appealing to appetite
 pleasing and good color _____ _____ _____
 ingredients cooked just right; _____ _____ _____
b. Palatability:
 delicious taste _____ _____ _____
 moderately delicious _____ _____ _____
c. Nutritive Value
 highly nutritious _____ _____ _____
2. Procedure
a. Use of Resources:
 used complete utensils _____ _____ _____
 used only the proper ingredients _____ _____ _____
needed
b. Cleanliness and Sanitation
 well-groomed and properly dressed _____ _____ _____
c. Conservation of Nutrients
 preparation and cooking procedure _____ _____ _____
 following the recipe correctly _____ _____ _____
Comments: _____________________________________________________________

Module 4th
yr | Lesson 2 53
RESOURCES:
Tools and equipment
knives
oven
chopper
chopping board
frying pan
casserole
ladle
platter
Ingredients for the recipe
REFERENCES:
De Leon, Sonia Y. Ph. D. et al., BASIC FOODS FOR FILIPINO, 1999,
pp. 231-253
Lewis, Dora S. et al.., FAMILY MEALS AND HOSPITALITY REVISED EDITION, 1955
MANAGEMENT AND CONSUMERISM, pp. 33-36
LESSON 4
STORING MEAT
INTRODUCTION
The lesson deals with the proper storage and thawing of meat.
1. Fresh and plastic vacuum-packed meat are stored correctly according
to health regulations.
2. Fresh meats are aged and stored properly to maximize and maintain
quality.
3. Frozen meats are thawed in accordance with enterprise procedures.
DEFINITION OF TERMS
perishable – food that gets easily spoiled or decayed
freeze – to preserve meat by refrigeration below freezing point
frozen – subject to long and serve cold, chilly or cold manner
thaw – to become liquid or soft due to the temperature rising
above freezing point

Module 4th
yr | Lesson 2 54
Fresh meat spoils quickly so it must be stored immediately. If the meat is going to be
used within a few days (2-4days) it must be kept in the chiller section of the
refrigerator. If you intend to keep it longer, store in the freezer.
Principles and Practices of Storing, Freezing and Aging of Meat.
Because meat is a highly perishable food item, extra care and attention are
needed to ensure that a high quality, wholesome product is served. Unwholesome
and spoiled meat are caused by bacteria and other microorganisms. This
contamination generally occurs during cutting and processing. These bacteria
require three conditions for growth.
1. Low acidity (near neutral pH) level within the meat.
2. Inadequate supply of water or other moisture, such as meat juices;
3. A warm temperature – generally between 45 degrees and 127 F.
To prevent spoilage and the possibility of food borne illness, precautionary
measures must be taken to control these three factors.
The safety measures to be followed vary depending on the form or type of meat
product.
Fresh Meat. Keep fresh meat refrigerated at temperature of 38 degrees to 40F for as
much time possible. It is best to select fresh meat items last when shopping.
 Store fresh meat in the coldest part of the refrigerator.
 Use a thermometer to locate the best spot.
 Leave the meat in its original wrapping if it is to be used within two days.
 For a longer storage, rewrap the meat.
Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent
in the “warm” temperature range which is optimum for bacterial growth. This can be
done by:
 Providing plenty of air circulation around the meat.
 Placing the meat in a pot, or boiling and immersing it in cold water.
All cooked meat should be used within a week of the initial preparation, or
properly wrapped and frozen for later use.
Cured Meat. Cured, smoked, and ready to eat meats include ham, bacon, smoked
pork and sausage products. The heating, smoking and processing of these items
inactivate most bacteria and enzymes. Leave these products in their original
wrapping to prevent further contamination. Do not freeze luncheon meat.
Canned Meat. Canned meats come in two varieties- those that require refrigeration,
such as hams, and those that do not, such as chili con carne, corned beef and dried
meats. The best rule to follow for storage is to read the can label carefully and follow
instructions. Most canned meat that do not require refrigeration have relatively long
shelf life. Canned meat should never be frozen.

Module 4th
yr | Lesson 2 55
Frozen Meat. Meat can be stored for longer periods of time frozen at -10of or below.
After the meat is frozen, maintain the temperature at 0oF or lower. Most chest – type
and side by side freezers are able to maintain this temperature while most ice
compartments in refrigerators do not. Therefore, it is not recommended to store meat
in the ice compartments.
Limit freezer storage time on all meats to maintain their optimum quality and
freshness. Freezing meat will not improve its quality, but it will retain its natural
color, flavor, texture and nutritional value.
How to Freeze Meat
The first step in successful freezing is choosing a high quality product. Freezer
storage will not improve the quality of meats so it is advisable to choose cuts that are
brightly colored, well-marbled and fresh.
Before wrapping, trim away excess fat and bone to make a smaller package
that is less likely to tear. Select a wrapping material that is air and moisture proof,
such as a freezer type paper, aluminum foil, and plastic wrap or airtight casserole
dishes. Wrap only the amount needed per meal to help cut down leftovers. Place wax
paper between chops, steaks and patties so they can be separated while still frozen.
Use an air and moisture proof wrapping material, such as freezer paper,
aluminum foil or plastic wrap.
Wrapping instructions
1. Place meat in the center of wrapping material. With
several cuts, place an interleaf of waxed paper
between cuts for easier separation. Large cuts may
need to be divided for easier thawing and
preparation.
2. Bring the edges of the wrap together and fold at least
twice.
3. Smooth the wrapping material against the meat to
force air out. Smooth the ends of the wrap and fold
them into triangles. Ends may be double folded
toward the package to seal out air.

Module 4th
yr | Lesson 2 56
4. Fold the ends under the package and seal with
freezer tape. Label each package with the name of
the cut, date and numbers of servings or weight.
The last but most important step is to label all packages with the contents,
weight and/or number of serving and date. This will help in the use of a “First-in,
first-out” system.
Maximum Storage Recommendations for Fresh, Cooked and Processed Meats.
Thawing Frozen Meat
Thaw frozen meat slowly in the refrigerator, allowing approximately 3 to 7
hours per pound depending on the size and thickness of the cut. Frozen meats need
not to be thawed before preparation, but cooking time will increase it by 15 to 20
minutes per pound.
Aging Meat
Aging. Aging of meats, particularly beef is a time-honored practice improving
palatability in temperate countries. This practice improves the tenderness and flavor
of meat. There are two general methods of aging: dry and wet
Meat Refrigerator Freezer**
Beef (fresh) 2 to 4 days 6 to 12 months
Veal (fresh) 2 to 4 days 6 to 9 months
Pork (fresh) 2 to 4 days 3 to 6 months
Lamb (fresh) 2 to 4 days 6 to 9 months
Ground beef, veal, and lamb 1 to 2 days 3 to 4 months
Ground pork 1 to 2 days 1 to 3 months
Variety meats 1 to 2 days 3 to 4 months
Luncheon meats 1 week Not recommended
Sausage, fresh pork 1 week 60 days
Frankfurters 4 to 5 days 1 month
Bacon 5 to 7 days 1 month
Smoked ham, whole 1 week 60 days
Ham slices 3 to 4 days 60 days
Beef, corned 1 week 2 weeks
Leftover cooked meat 1 week 2 to 3 months
Sausage, smoked 3 to 7 days
Sausage, dry & semi-dry
(unsliced)
2 to 3 weeks
Meat pies (cooked) 3 months
Swiss steak (cooked) 3 months
Stews (cooked) 3 to 4 months
Prepared meat dinners 2 to 6 months

Module 4th
yr | Lesson 2 57
Dry Aging. Dry aging is the original method. This is carried out in controlled
environment with temperatures of 0° to 2°C, 80 to 85% relative humidity air
flow of 0.5 to 2.0 m per second for 3 to 4 weeks. The uncovered meat is hung
in rails in controlled rooms. During this time, enzymes within meat are
tenderer. Some disadvantage of this method is the time element, and the
weight losses from both the evaporated water and the trimming of the crust
that forms. However, this is the preferred method of most professional chefs
because of the flavor advantage.
Wet Aging. Wet aging is done when the meat cuts are vacuum packed in
waterproof-plastic materials and boxed for distribution. The package barrier
prevents moisture and weight loss. The aging happens during the
transportation and/ storage of the packed chilled meat.
There is a debate as to which is the better method. The answer is best
determined by analyzing the costs and the benefits of each of the methods.
Wet aging wins out in convenience and cost but dry aging is the method
preferred by fine dining customers who are capable of paying for the extra
cost.
Hanging Method. The Method of hanging the carcass during aging and or
chilling has been found to affect tenderness as well. The common practice is
to hang carcass by the heel of the hind leg. A method develop in New Zealand
is that of hanging by the pelvic girdle, so the carcass looks like it is standing
in its natural way. It was found out that this method leads to more tender
meat apparently due to the fact that the muscle fibers stretches and thins out
making them more tender.
SELF- CHECK
Direction: Answer the following questions in one half sheet of paper.
1. What is aging?
2. Why is aging applied to meat?
3. What are the two general methods of aging?
Direction: Demonstrate how to freeze meat. Follow the wrapping instructions
(Group Activity)
RESOURCES:
Raw Materials
 Fresh pork
 Fresh beef/ veal
Equipment
 Freezer
 Refrigerator
Supply and Materials

Module 4th
yr | Lesson 2 58
 Freezer type paper
 Aluminum foil
 Plastic wrap
 Airtight casserole dishes
REFERENCES:
1. De Leon, Sonia Y., Ph. D. et al., Basic Foods For Filipino, 1999, 231-253
2. Sandoval, Maria Theresa G., Culinary Arts 1 and 2, 1992, 87-89

Module 4th
yr | Lesson 2 59
Unit of Competency: PREPARE PORTION-CONTROLLED MEAT CUTS
Module No.: 3 Module Title: Preparing Portion-Controlled Meat Cuts
Nominal Duration: 5O Hrs.
HIGH SCHOOLS

Module 4th
yr | Lesson 2 60
PREPARE PORTION-CONTROLLED MEAT CUTS
Module Title: PREPARING PORTION-CONTROLLED MEAT CUTS
This module deals with the specialized skills, attitudes, and knowledge
required to select quality meats, to break down primary and secondary cuts into
portions, and to prepare a selection of meat products.
Expected Outcome
1. purchase good quality meat;
2. prepare and produce a variety of portion-controlled meats;
3. prepare and produce meat products; and
4. store meat cuts and meat products.
PRE-TEST
Direction: Answer the following questions. Write only the letter of the correct
answer.
1. To which meat cut do internal organs belong?
a. less tender cuts
b. tender cuts
c. tough cuts
d. variety cuts
2. Where should meat products be stored?
a. crisper
b. dry shelf
c. freezer
d. cold shelf
3. Which of the following is the most tender cut of beef?
a. chunk
b. tenderloin
c. sirloin
d. round cut
4. When buying meats, you should first consider its _____________.
a. price
b. quality
c. brand
d. round cut
5. What is your primary consideration when storing goods?
a. size
b. expiration date
c. fragility
d. quantity

Module 4th
yr | Lesson 2 61
6. These are taken from the internal organs of animals.
a. variety cuts
b. less tender cuts
c. tough cuts
d. tender cuts
7. A slaughtered animal is called ______________.
a. a carabeef
b. a pork
c. a poultry
d. a carcass
8. The most common method of preserving meat is________________.
a. salting
b. refrigerating
c. curing
d. drying
9. In this method, salt, sugar, potassium or sodium nitrate etc. are
used in preserving meat
a. drying
b. curing
c. freezing
d. salting
10.The following are the characteristics of good quality pork, except
_____________.
a. breast is plump
b. flesh is pink
c. no foul odor
d. texture is fine and firm
LESSON 1
PURCHASING QUALITY MEAT
INTRODUCTION
The lesson deals on purchasing meat in the market based on quality
specifications and request.
1. Meats are purchased based on quality specifications and standard.
2. Wastes are minimized through appropriate purchase and storing
techniques.
3. Meats are inspected for signs of parasitic infections and other
contamination.

Module 4th
yr | Lesson 2 62
DEFINITION OF TERMS
Purchasing of meat
Purchasing involves obtaining the necessary foods in the right quantity, and
quality, at the right time, the right place, and for the most economical price. A
quality-control program in food establishment should
ensure that only food which meet written specifications are purchased from
reputable vendors. The best purchaser considers price, supply, demand,
transportation and storage cost before placing an order. Food can easily become
contaminated during the various stages of the food flow from purchasing, storing,
preparation, holding, and serving. Time and correct temperature need to be
monitored closely.
The money paid for purchasing food items determine largely the costs that the
patrons have to pay. The quality of the food offered will depend upon the grades, type
and characteristics of the food item that is purchased. It is important that the ones
who buy food item and supplies has experience in the food business. He or she
should be knowledgeable on the basic cuts of meat. He or she must also be familiar
with the markets, crop conditions, and current trends.
Consumer Aids
A good shopper knows how to get better value for his or her money. There
are consumer aids available to help you shop wisely. These include advertising,
coupons, labels, unit pricing, and open dating.
Advertising. Is a form of communication used to persuade an audience
(viewers, readers or listeners) to take some action with respect to products, ideas, or
services. Advertising messages are usually paid for by sponsors and viewed via
various traditional media; including mass media such as
newspaper, magazines, television commercial, radio advertisement, outdoor
advertising or direct mail; or new media such as websites and text messages.
Food labels. Labels could help you identify the food, inform you about the
form, nutritional content, additives if any, and dietary properties. The name and
staple - a principal raw material or commodity
perishable – subject to decay or spoilage.
stamped – inspected the product for approval
contamination – unintended presence of a harmful substance or
disease-causing microorganisms in food.
HACCCP – a food safety system that focuses on the flow of food in
a food-service operation to reduce the risk of food borne
outbreaks.
Aerobic – microorganism that can live with air.
HACCCP – Hazard Analysis Critical Control Point.
NMIS – National Meat Inspection Service

Module 4th
yr | Lesson 2 63
address of the manufacturer or the packer-distributor should be printed clearly. The
net content of the product is usually given in metric units.
However, if the ingredients are not listed on the label, it means that a
standard of identity has been set up for that particular product.
Unit pricing. This is the cost per gram or item. This system helps you make
choices in terms of cost.
Open dating. This consumer aid helps the shopper judge the freshness of the
food. This refers to the date appearing on packaged foods, which can be easily read
and understood. Usually you find these dates on perishable products such as bread,
dairy foods, and refrigerated or ready-to –cook foods. Keep in mind that open dating
does not ensure freshness. Storage, handling, and temperature affect the quality of
the food.
Buying Meat
The most common fresh meat available in our markets are beef, pork, and
entrails. The entrails of a variety of meat include edible internal organs such as the
liver, heart, lungs, kidneys, spleen, tripe, intestines, and brain. These are usually
cheaper than other meats and can be cooked in many ways such as dinuguan,
bachoy, or callos.
Ways to Purchase Food
Food is purchased through open market, sealed-bid buying, contract buying,
and future buying.
Open market. Foods, particularly perishables are bought from one vendor to
another offering the lowest price. Open market purchasing may be done through
orders or by going directly to the market.
Sealed-bid buying. Government agencies and some institutions are
required to purchase goods or supplies under sealed bids. Sealed bids contain the
list of commodities and the prices requested by the purchasing institutions. Bids
come from two or more vendors. When bids are opened, award is given to the
lowest bidder. However, this type of purchase is not reliable. Red tape or a lot of
paper work is involved, prices are unreasonably raised, and there is a possibility of
favoritism.
Contract buying. Perishable goods and staples like bread, flour, spices,
condiments, and grocery items purchased under this method provide quality and
consistent prices.
Future buying. Large establishments buy their food supplies under a
contract that has been agreed upon. Prices are set when the orders are placed.
Contract is good for thirty days delivery. This type of buying is good for canned
goods and non-perishable items.

Module 4th
yr | Lesson 2 64
Where to shop
Food is sold in large and small grocery stores. Large shopping malls may
have a wide selection of food items you need.
Supermarkets. These operate on a self-service basis. They vary in size. Most
carry general merchandise ranging from drugs and beauty items to clothing.
Clubs and cooperatives. These associations are composed of neighborhood
residents who buy direct from wholesalers and, thereby, save money. This is an
economical way to buy food if well organized and run efficiently.
24-hour convenience stores. These are neighborhood self-service stores or
large supermarkets, open 24 hours a day for consumer convenience. Prices may be
slightly higher because of increased costs of staying open all day all night.
Specialty stores. These stores specialize in one type of food like dairy
stores, bakeries, meat shops, cheese stores, and ethnic food stores.
Delicatessens. These establishments sell ready–to-eat foods such as meat,
cheese, sausage, barbecues, and salads. Some may sell ethnic foods.
Wet markets. These are large markets selling products outdoors. There are
many different vendors, each with a separate counter or stall.
Roadside stands. These are stalls along the road selling products abundant
during harvest season only. Most products are picked fresh but are not refrigerated
so products may lose quality.
Pick-your-own. Some farms allow buyers to pick or harvest by themselves.
The strawberry farm in Baguio is an example of this.
Classification of Food Purchases:
1. Perishable foods – are usually bought in open markets.
2. Staple foods – are generally purchased under contract from supermarkets or
groceries under contract. Ex. Flour, sugar, etc.
3. Contract items – are purchased on a contractual, basis. Food items are
delivered as ordered and paid within the duration of the contract. Ex. Bread,
rice, etc.
Factors that Determine Quality of Meat:
1. The species of animals
2. The quality of animal feeds
3. The health of the animal
4. The treatment before slaughtering
5. The sanitation in the slaughter house, packing plant and food service facility
6. The bleeding and skinning process
7. The chilling process of the slaughtered carcass
8. The sanitation, temperature and the condition of meat cutting and
processing area
9. The sanitation of equipment and implements in the kitchen
10. The conditions of the distribution system
11. The temperature control all work, distribution and storage system

Module 4th
yr | Lesson 2 65
MEAT PRODUCT ACCEPT CRITERIA REJECT CRITERIA OTHER CRITERIA
Receive at 40°F or
lower
Beef Color:
Bright cherry red
Lamb Color:
light red
Pork Color:
pink lean meat
white fat
Texture:
Firm and springs
back when touch
Color:
Brown or greenish,
brown, green of
purple blotches;
white or green spots
Texture:
Broken cartons,
dirty wrapper, or
torn packaging
Meat must display
mandatory
inspection stamps
indicating that it
has been inspected
for sanitary
standards by the
Department of
Agriculture
Grading stamps on
the product indicate
the level of quality
and are not
mandatory
Meat Inspection and Grading
Inspection and grading of meat provide protection and many benefits to
consumers, farmers, processors and distributors.
Meat inspection is a requirement in every packing house or processing plant
throughout the world. Rigid standard and processing under sanitary conditions are
enforced. They are all stamped to indicate fitness for human consumption.
The examples are live animals prior to slaughter, as well as animal
carcasses.
The safety of meat supply in the Philippines is the responsibility of the
National Meat Inspection Service, an agency of the Department of Agriculture.
Republic Act 9296 signed into law in May 2004, embodies the protection of human
and animal health against hazards in meat from farm produce to processed meats.
The law specifically mentions the application of the HACCP approach to ensure
meat safety.
The NMIS has put in place a system of accrediting slaughterhouses and
dressing plants in the country. Those with AAA accreditation are allowed to export
their products; those with AA are allowed to bring the meat to other provinces and
regions in the country. Those with A rating are allowed to sell within the province.
Unfortunately, there are still many slaughterhouses that have not been accredited.
Furthermore, in many communities, animal may be slaughtered even without the
benefit of a sanitary inspector.
Sources of Contamination in Food
1. Botulism – is caused by aerobic bacteria
2. Staphylococcus – it is caused by facultative bacteria found in the nose, throat
and infection of human.
3. Porfringens – symptoms are diarrhea, nausea, cramps, possible fever and
vomiting
4. Salmonellosis – occur within 6- 48 hours
5. Streptococcus – occurs within four days. Symptom is nausea.

Module 4th
yr | Lesson 2 66
Key concerns of fresh meat safety are presence of parasitism, contamination
with pathogens due to improper slaughter methods and unsanitary handling. For
cooked meat, the issues may be the meat is not properly cooked.
Routing meat inspection looks for signs of parasitic infection so heavily infested
meats are condemned. Parasites undetected during such routine examination are
easily killed by adequate cooking.
Safe Cooking Temperatures for various meat
MEAT °C °F
Beef, rare 52 125
Beef, medium 57 135
Beef, medium well 68 155
Beef, well done 71 160
Ground beef 74 165
Pork 71 160
SELF-CHECK
A. Direction: On a separate sheet of paper, answer the following questions
1. What are the aids to consumers that can help them shop wisely?
2. What are the ways to purchase meat? Which do you think is the best place to
buy quality meat? Explain
3. How can you tell if the meat is in good conditions?
4. Why is meat considered hazardous when not properly handled?
5. Why should pork be well cooked?
B. Direction: Do the following activities
1. Prepare a market list of food items needed in the recipe. Classify your list
accordingly.
2. Do the marketing from your family. Record the cost of each item you bought.
Describe the quality of each.
RESOURCES:
Ingredients for the recipe
REFERENCES:
Lilia L. Chavez, Sonia Y. De Leon and Virginia S. Claudio; BASIC
FOODS FOR FILIPINOS 4th Editions
pp. 56 - 60

Module 4th
yr | Lesson 2 67
LESSON 2
PREPARING AND PRODUCING A VARIETY OF PORTIONED AND
CONTROLLED MEAT
INTRODUCTION
The lesson deals on how to select, prepare, and produce a range of portioned
controlled meat.
1. Suitable ingredients and utensils are specified and selected according
to recipes.
2. Meats are precisely cut to required portion size.
3. Portion-controlled meats are weighed, trimmed, and boned in
accordance with enterprise recipes.
DEFINITION OF TERMS
CUTTING MEAT
The process requires skills. The meat cutter must know something about the
anatomy of animals and the methods of fabrication. The ability to identify the
characteristics of the muscles in the tissues between them, the shapes and type of
bones, the location and layer of fat will help the meat cutter perform his task. He
must also know the preparation methods for the various cuts of meat. Proper use of
tools and equipment and knowledge of safety and sanitation practices will protect
both the workers and the customers.
Ingredients used for Preparing Meat Cuts
1. salt 6. anizado wine
2. black pepper 7. phosphate
3. praque powder 8. pickles
4. oil of anise 9. bayleaf
5. oregano 10.banana catsup
Utensils, Machinery and Equipment for Meat Preparation
1. Slicers 6. Smokers
2. Knives 7. Pickling rate
3. Cleavers 8. Vacuum packer
emince – trim away thin pieces
flank – the fleshy section of the side between the last rib and hip
cured - to preserve meat as by salting, smoking and aging.

Module 4th
yr | Lesson 2 68
4. Saws 9. Robot coupe
5. Sausage casing machine
Trimming and Boning Pork Loin
1. Remove all excess fat that covers the edge of the loin to expose the tips of the
ribs bones.
2. Make smooth strokes along the bones to free the meat. Pull the meat away to
make it easy to see.
3. When all the meat is freed from one side of the bones, turn the loin over the
free meat from the other side. Here, the tenderloin is being gently cut from the
bones.
Trimming and Cutting Beef Tenderloin
1. Work the tip of a knife under the silver skin. Hold the end of the silver skin
tight against the meat and glide the knife blade just underneath. Angle the
blade upward slightly so that only the silver skin is cut away.
2. Cutting Emince - slice meat into evenly shaped pieces that are approximately
two inches square. Use a sharp knife to trim away thin pieces, known as
emince.
Boning a Leg of Veal
1. Pull the flank away from the leg. Use a boning knife to cut through the tissue
and fat connecting the leg.
2. Turn the leg and probe with knife and fingers to locate the pelvic and knuckle
bones connecting joint. Cut down to the joint and then through the ligaments
to separate these bones.
3. Follow the meat’s natural seams and cut through the meat to the bones. Cut
and crape the meat away from all the bones as neatly as possible.
Portion Control
1. Submit the meat to a butcher’s test to determine the maximum portions that
could be sold.
2. Cuttings should be done in accordance with the standard portioning specified
in the menu.
3. Serve menu using standard portioning. Portion sizes will vary depending on
the type of restaurant and the price of the item.
Identifying Meat Cuts
How do you know which cut to buy? Meat cuts can be identified by the
shape of the bones. These bones are your clue as to which part of the animal the
meat comes from, how tender it is, and how it should be cooked. Tender cuts are
cooked with dry heat such as broiling, roasting, or grilling. Less tender cuts must
be cooked with moist heat such as stew (nilaga) or casseroles with sauces.

Module 4th
yr | Lesson 2 69
The more movement the muscle gets, the more it is developed and the
less tender it is. Muscle along the backbone gets very little movement. Meat
from that area is tender than meat from the shoulders, legs, breast, and flanks.
MECHANICS OF COSTING
(Example)
Test Tools in Recipe Costing
1. Price list/Inventory List
List of raw food items and their corresponding acquisition costs,
specifications, count or measure. This is the primary source of
costs.
2. Raw Food Tests. Count measure, weight and yield per unit of specific food
items.
How many
Specification
Cost

Cblm lg gr. 10 tle commercial cooking (cookery)

Cblm lg gr. 10 tle commercial cooking (cookery)

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