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COOKERY 10
4th Quarter
Week 4

LEARNING ACTIVITY SHEET

Division of Surigao del Sur
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Competency: Cook meat cuts

2.5 apply the different techniques in meat preparation

2.6 cook meat-cut dishes according to the given recipe

Code:(TLE_IACP9-12IFIIa-IVj-3)

Objectives: At the end of the week, you shall have

o Classified the appropriate cooking method for meats;

o Illustrated meat preparation of the given recipe ;
o Appreciated the importance of applying cooking method according to
meat cuts.

Learner’s Tasks

Lesson Overview

When it comes to cooking meat (using whichever method), understanding the

different cuts of meat is important. The different cuts of beef are determined by which
part of the cow they come from. Some parts are harder than others due to the way the
muscles in that part are exercised. For example, cuts from the neck and legs tend to be
the toughest due to these parts of the body being the hardest worked. This information
is crucial because each of the different types of meat has a different flavor and texture,
of which they determine cooking method and time.

The key to understanding the different cuts of meat is to understand where in the
animal a certain piece of meat comes from. That is why culinary students spend so
much time learning the anatomies of different animals. Meat is muscle
and different muscles do different things in the body.

The cooking process helps to break down tough proteins, making it

easier for humans to eat and process. Ground meats, such as beef and sausage,
generally need to be cooked to an internal temperature of at least 160º F (71.1º C).

Methods of cooking meat

1. Dry heat cooking, such as roasting, broiling, or sautéing.

2. Moist heat cooking, like braising, steaming, or poaching.

Dry heat cooking

Dry heat cooking refers to any cooking technique where the heat is transferred to
the food item without using any moisture. Dry-heat cooking typically involves high
heat, with temperatures of 300°F or hotter.
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Baking or roasting in an oven is a dry heat method because it uses hot

air to conduct the heat. Pan-searing a steak is considered dry-heat
cooking because the heat transfer takes place through the hot metal
of the pan.

Grilling & Broiling Dry-heat cooking methods that rely on heat being conducted
through the air from an open flame are grilling and broiling. This
type of cooking produces browning reactions on the surface of the
food, thus encouraging the development of complex flavors and
aromas.

Sautéing & Pan-Frying

Sautéing is a form of dry-heat cooking that uses a very hot pan

and a small amount of fat to cook the food very quickly.

Deep-Frying
Since deep-frying involves submerging food in hot, liquid fat, it might
take some time to get used to the idea that it's actually a form of dry-
heat cooking.

Moist heat cooking

Moist heat cooking methods include any technique that involves cooking with
moisture — whether it's steam, water, stock, wine or some other liquid. Cooking
temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because
water doesn't get any hotter than that. Examples of moist-heat cooking methods
include:

Simmering
With simmering, the cooking liquid is a bit hotter than poaching from 180°F to
205°F.
Boiling
The hottest of these three stages is boiling, where the water reaches its highest
possible temperature of 212°F.
Steaming
Steaming is a moist-heat cooking technique that employs hot steam to conduct
the heat to the food item.
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Cooking with Steam

Steaming can be done on a stovetop, with a pot containing a small amount of

liquid that is brought to a simmer.

Braising & Stewing

Braising is a form of moist-heat cooking in which the item to be cooked is
partially covered with liquid and then simmered slowly at a low temperature

Factors Affecting Choice of Cooking Methods in Meat

1. Cuts of meat

• Tender cuts like ribs and loin cuts are used for roasting,
broiling and grilling
• Less tender cuts from leg or round are used for braising
• Tougher cuts from chuck or shoulder are usually braced
• Least tender cuts from shanks, breast, brisket, and flank are
cooked by moist heat.
• Ground meat and cubed usually made from trimmings can
be cooked by dry heat or moist heat.

2. Fat content

• Meats high in fat are cooked without added fat, such as

roasting or broiling
• Meats low in fat are often cooked with added fat to
prevent dryness, like sautéing, pan frying or braising.

3. Desired quality

• Tenderness is not the only goal of cooking. To develop

flavor and appearance is also one of the objectives to get
the desired quality.
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Activity 1

Directions: List down the different cooking methods of meat, by classifying them either
dry cooking method or moist cooking method. Write your answer on a separate sheet
of paper.

Cooking Method of Meat

Dry Heat Cooking Method Moist Heat Cooking Method

Activity 2 Let’s Do It!

Directions: Write a recipe guide by listing down the tools, ingredients and procedure of
the following recipes given below. Write your answer on a short size bond paper.
- Pinoy Bistek
- Pork Chop
- Pork Caldereta

Activity 3.

Direction: Answer the question below and write it on a separate sheet of paper.

1. Why is it necessary to apply the correct cooking methods in a specific meat

cuts?
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Formative Test

Direction: Answer the following questions below white your answer in a separate sheet
of paper.

1. What cooking method refers to any cooking technique where the heat is transferred
to the food item without using any moisture?
A. Dry heat cooking method C. Dry cooking method
B. Moist heat cooking method D. Moist cooking method

2. The following are the example of moist cooking method except one?
A. Deep frying C. Boiling
B. Simmering D. Steaming

3. What dry heat cooking method that relies on heat being conducted through the air
from an open flame?
A. Roasting and baking C. Grilling and Broiling
B. Deep frying D. Sautéing and Pan Frying

4. What cooking method is applied when you are cooking ribs and loin cut?
A. boiling, broiling and grilling
B. boiling, broiling and grilling
C. simmering, broiling and grilling
D. braising, simmering and boiling

5. Steaming is a moist cooking method that employs hot steam to conduct the heat to
the food items, how about braising?
A. It is a moist heat cooking method in which the item to be cooked is
partially with liquid and then simmered slowly at a low temperature
B. It is a moist heat cooking method where liquid is a bit hotter than poaching
from 180°F to 205°F.
C. It is a moist heat cooking method hottest of these three stages is boiling, where
the water reaches its highest possible temperature of 212°F
D. It is a moist heat cooking method where in pot containing a small amount
of liquid that is brought to a simmer.

ANSWER’S KEY:

Activity 1, 2 & 3
Answer may vary