TLE LAS Cookery 10 Quarter 4 Week 2

LEARNING ACTIVITY SHEETS
TLE- Home Economics Cookery-10

Quarter 4, Week 2
Basic Preparations/Methods of Meat
Objectives
After going through this LAS, you are expected to:
1. enumerate basic preparation/methods of meat;

2. identify different kinds of meat and its source;
3. identify nutrients found in meat;
4. prepare meat cuts according to the given recipe.
Basic Preparations/Methods of Meat
1. Washing
Generally, the only occasion in which you will have to wash meat is when it
comes into contact with blood during preparation. After washing, dry the food
thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.
3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles,
stems, curries, and dishes such as steak, kidney pie and pudding.
1
4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint.
b. Leave as much of meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat you trim off
will depend on the type of meat, preference, and the cooking process to be used.
d. Remove as much gristles and sinews as possible.
5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle
fibers), and cut across the grain. This is particularly important with tougher cuts such
as steak, in which the grains is also quite obvious. You slice meat with- instead of
against-the grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of
food.
a. Use white pepper or cayenne pepper on food which you want to keep attractive
with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt before cooking
will extract the juices of the meat to the surface, and slows down the browning
reactions (which need high temperature and dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and
unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of
lightly beaten whole egg with a little water/milk) and finally with the bread crumbs.
Different kinds of meat and its sources
1. Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one
year or less of age to ensure tender cuts.
2. Beef – meat from cattle over one year old.
3. Lamb – meats of domesticated sheep. Its texture is a direct result of what it
consumes and the age at which it is slaughtered.
4. Carabeef – meat from carabao.
5. Chevon – meat from deer/goat.
6. Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by
some to be the finest meat.
2
Nutrient Content of Meat
Meat consist of water protein and fat, with a few minerals and some B vitamins.
1. Protein – high-quality protein is the major constituent of meat after water, accounting
for about 20 percent of its weight. Meat contains 7 grams of protein per
ounce.
2. Fat – content can vary widely, according to the grade of meat and its cut.
3. Carbohydrates – meat contains very little carbohydrates. Glycogen, found in liver
and muscle tissue, is present when animal is alive, but the glucose that
makes up the glycogen is broken down to lactic acid during and after
slaughter.
4. Vitamins – meat is an excellent source of certain B vitamins-thiamin (B1), riboflavin
(B2), pyridoxine (B6), cobalamin (B12), niacin (B3) and some folate. Niacin is
Obtained from tryptophan, an amino acid plentiful in meats and milk.
5. Minerals – meat is an excellent source of iron, zinc, copper, phosphorous, and a
few other trace minerals.
Activity 1:
Directions: In your another sheet, write how the basic preparations/methods of meat are
done.
Basic preparation Methods of Meat How it is done

Washing
Skinning
Dicing
Trimming
Slicing
Seasoning
Coating
Activity 2:
Directions: Briefly discuss the nutrients found in meat products. Write your answers on your
answer sheet.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
3
Activity 3:
Directions: Match the type of meat to the animal it comes from. Write the letter of your
answer on your answer sheet.
Column A Column B
_____1. Young calf . A. Beef
_____2. Goat B. Carabeef
_____3. Sheep C. Veal
_____4. Cattle over one year old D. Lamb
_____5. Carabao E. Chevon
Directions: Complete the 3-2-1 Chart about your discoveries on how to prepare
and cook meat dishes. Write your answers on a separate sheet of
paper.
4
Answer Key
Reflection:
Learners answer may vary.
B
A
D
E
C
Activity 3:
Activity 2 Activity 1
Learners answer may vary. Learners answer may vary.
5
Kong, Aniceta S., Anecita P. Domo. 2016, Technical-Vocational-Livelihood Home Economics
Cookery Manual Quezon City, Philippines: Sunshine Interlinks Publishing House. Pages
207-220
Published by the Department of Education, Caraga Region

Schools Division Office of Surigao City
Schools Division Superintendent: Karen L. Galanida
Assistant Schools Division Superintendent: Laila F. Danaque
Development Team of the Self-Learning Module (SLM)

Writer : Ester A. Escalante
Editor : Anielyn R. Miranda
Evaluators : Vilma L. Gorgonio, Rogely P. Armada
Lay-out Artist :
Management Team : Karen L. Galanida
Laila F. Danaque
Carlo P. Tantoy
Elizabeth S. Larase
Noemi D. Lim
Vilma L. Gorgonio
Venus M. Alboruto
Zosimo H. Lopez
Printed in the Philippines by the Schools Division Office of Surigao City

Office Address : M. Ortiz Street, Barangay Washington
: Surigao City, Surigao del Norte, Philippine
Telephone : (086) 826-1268; (086) 826-3075; (086) 826-8931
E-mail Address : [email protected]

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LEARNING ACTIVITY SHEETS

TLE- Home Economics Cookery-10

Basic Preparations/Methods of Meat

1. enumerate basic preparation/methods of meat;

Basic Preparations/Methods of Meat

Different kinds of meat and its sources

Basic preparation Methods of Meat How it is done

Learners answer may vary.

Learners answer may vary. Learners answer may vary.

Published by the Department of Education, Caraga Region

Development Team of the Self-Learning Module (SLM)

Printed in the Philippines by the Schools Division Office of Surigao City

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