10

COOK MEAT CUTS

(Preparing and Using Suitable
Marinades for a Variety of
Meat Cuts)

Learner’s Module in Technology

and Livelihood Education
COOKERY NC II

Quarter 4 ● Module 3
 What I Know

A. Multiple Choice:
Directions. Read the following questions carefully, select the letter of the
correct answer and write on your activity notebook.

1. These are the only marinades that truly tenderize. The mild acids in these
products don't toughen meats, the way citrus or vinegar marinades do.
A. Acidic marinades C. Oil-based marinades
B. Dairy-based marinades D. Wet Marinades

2. What happens to meat if they are soaked in marinades for too long? A. The
meat will cook faster.
B. Nothing happens to the meat.
C. The meat will become mushy, tough, and dry.
D. The meat becomes more tender and flavorful.

3. You are to use the marinade as a sauce, after simmering for more than 7
minutes, the sauce is still runny, what should you do? A. Discard the sauce.
B. Thicken with cornstarch slurry.
C. Increase the heat for the sauce to boil.
D. Let the sauce simmer until it reaches the desired consistency.

4. Most marinade can be stored in the refrigerator for up to _____ in a glass or

plastic airtight container.
A. 1month B. 2weeks C. 2 Days D. 7 Days

5. Depending on the type of marinade recipe you’re using, most meats could
be marinated in the refrigerator for anything from
A. 30 Minutes to overnight. B. 24 Hours C. 1 Week D. 1 month

B. Fill in the Blank

Directions: Fill in the blank with the correct answer. Write your answer in your
activity notebook.

6-7. Marinades often use an (6) (like vinegar or citrus juice) or an (7)
(like mango, papaya, or kiwi fruit) to enhance flavors and change surface
texture.

8-10. A successful marinade has the right balance of (8) , (9) ,

(10) .

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 What’s In
How are you? Are you ready for the next lesson? In the previous module,
you learned the different ways to prepare meat cuts according to a recipe. Before
you proceed to our lesson, identify the different meat preparations, write your
answers in your activity notebook.

1. ____________ 2. _________ 3. ____________

4. ___________________ 5. ___________________ 6. _________________

7. _________________ 8. __________________ 9. _________________

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 10.__________________

Great! You are now ready to proceed to our new lesson.

In this lesson, you will learn suitable marinades for a variety of meat cuts.
Marinades are more than just a pretty face. In fact, this simple blend of
ingredients can work together to add flavor and moisture to almost anything.
Certain ingredients like salt penetrate beyond the surface of the meat and
adding a whole new level of deliciousness to what you’re cooking. Originally,
Marinades were always made of brine. Seawater could even be used. In Latin and
Italian, “Marinara” means “from or of the sea”. Our word Marinade is derived
from that.

Marinades used judiciously can work to tenderize meat, add moisture, and
enhance the flavor of food, making tough cuts of meat much more palatable.
However, different flavors of marinades are appropriate for different foods. You
wouldn’t use a red-wine based marinade for poultry or fish, and fruit flavorings
wouldn’t go with beef, for most people’s tastes.

There’s no easier way to make everyday food sparkle a little brighter and
taste a little bolder than by using a marinade. Once you’re familiar with the
fundamentals of marinating, you can ditch the store-bought stuff and make your
own with ingredients that are already in your pantry.

What’s New
Activity 1. Tell Me
Directions: Copy the template in your activity notebook and give the purpose and
ingredients of a marinade.

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 Marinade

What Is It
What is a marinade?

Marinating is a process of
soaking meats in a
seasoned liquid, called a
marinade, before cooking ,
usually by grilling on a
barbecue. Marinades
often use an acid
(like vinegar or citrus
juice) or an enzyme
(like mango, papaya, or
kiwi fruit) to enhance flavors and change surface texture. The acid or enzyme in
a marinade causes the meat’s tissue to weaken on the surface but must be used
minimally and not for extended periods of time. Otherwise, the meat will become
mushy, tough, and dry. A successful marinade has the right balance of acid, oil,
and seasonings.

Three types of Wet Marinades

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 1. ACIDIC MARINADES

This includes Marinades with bases such as wine or vinegar, or highly acidic
juices such as tomato juice or citrus juices. Although we have been taught that
acids, like vinegar, help to tenderize meats, they actually do the reverse, and
toughen the outer surface, without penetrating much below it. The acid loosens
bonds between proteins in the meat, causing them to unravel and loosen up.
After a while though, the bonds between the proteins form again, tightening up
the meat, and squeezing juices back out, actually toughening the meat.

2. ENZYMATIC MARINADES

Enzymes found in certain fruits aid in the tenderization process, and are used
to make tough cuts of meat more palatable. Papain, derived from papaya juice,
contains protein enzymes (proteases), a commonly marketed steak tenderizer.
These agents are also known to work too efficiently, and can make meat textures
mushy and dry. When using papain, a small amount goes a long way. An amount
equal to 0.05% of the weight of the product, is sufficient for most applications.
Other tropical fruits with similar properties include kiwi, raw pineapple,
honeydew melon, and figs.
Dairy-based marinades, such buttermilk or yogurt, are the only marinades
that truly tenderize. The mild acids in these products don't toughen meats, the
way citrus or vinegar marinades do. Calcium, a key ingredient in dairy products,
activates enzymes in meat to break down proteins, similar to the way aged
meats become tender.

3. OIL-BASED MARINADES

Simple marinades of oil, herbs, and spices, are great for raw vegetable
crudités, meat, fish, or poultry. Fresh herbs, dried chilies, garlic, and ginger are
some options for these types of marinades. Oil options include olive, sesame,
hazelnut, coconut, or oil blends.

Three Methods of Marinating

1. WET MARINATING

Wet Marinating completely immerses a piece of meat in a Marinade liquid.

The Marinade, covering the meat, protects it from going bad while it is
Marinating — but only for a short period of time. As a rule of thumb, you need
1/2 cup (4 oz / 125 ml) of Wet Marinade per pound (225g) of item being
marinated. Never Wet Marinate outside the fridge for more than an hour – let it
happen in the fridge.

Don’t use salt in Wet Marinades as the long soaking times gives salt a
wonderful opportunity to draw out all the juices from the meat. Unlike all the so-
called tenderization benefits of Marinades, this would have an actual real effect:
to toughen your cut of meat!

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 Never re-use Wet Marinades. Some say you can use the Marinade to baste the
meat with while its cooking, but to do this you must first bring it to a boil and
keep it there for at least 1 to 5 minutes to kill any bacteria it has picked up from
the meat; otherwise, you’re spooning uncooked meat juices onto meat and
dishing up food poisoning for your guests. A few people boil it then put it on the
table as a sauce for people to spoon onto their meat, but this is very unsafe:
some bacteria will create toxins that won’t go away no matter how long you boil
them. The better course of action is to set aside some of your Wet Marinade
sauce at the very beginning before using the rest for putting the meat in, or
make a bit extra. Never let this reserved portion of Marinade sauce come near
whatever it is you are Marinating.

Cubed meat tends to absorb more flavor than full cuts, as there is more
surface for the Marinade to get in through. Prepared, bottled vinaigrette salad
dressings can also be used as Wet Marinades.

Pat Wet Marinated meat dry first before putting on the bbq / grill to avoid
flare-ups.

2. DRY RUBS (DRY MARINATING)

These are also called “barbeque spices.” These rubs, made of dried herbs and
spices, usually use salt to break down proteins and draw other flavors in. The
downside is that the salt also draws out the meat’s juices.

The dry mixtures are rubbed onto the surface of a piece of meat. Oil or
dampen the surface of the meat first, then apply the rub, pressing it in so that it
will stick. The rubs give a flavor and texture contrast between the inside and
outside of the meat when it is cooked by letting the meat inside taste as it
normally would, while creating a flavorful, crunchy crust on the surface of the
meat. You apply these just before cooking.

Dry Rubs are easier to use, less fussing, and actually create a noticeable
effect, unlike Wet Marinades. These are what some real barbeque pros use.
Popular dry rubs include Cajun, Tex-Mex and Jamaican.

3. WET RUBS (PASTES)

This category includes Jerk seasoning and Berber spice paste. The pastes are
basically often the same idea as Dry Rubs, being spices and herbs, but mixed
together with an oil or other liquid to make a paste.

Basic ingredients in a marinade

• Fat: You need some fat in a marinade because it helps transfer fat-soluble
flavors onto the meat and also helps retain moisture. Fats help round out
flavor profiles and keep sharp or acidic flavors from dominating. This could
be olive oil, sesame oil, yogurt, buttermilk, tahini or mayonnaise.

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• Salt: Salt will help the water-soluble flavors in the marinade penetrate the
tissues and remain behind after cooking. Salt also restructures the protein
in the meat to create more gaps for moisture to fill in. It also loosens the
muscle fibers to make tough cuts easier to chew. Examples of salty stuff
include miso, pickle juice, sea salt, soy sauce, or fish sauce.
• Acid: Weakens the surface proteins in the meat and naturally boosts
flavors. This is a large family of ingredients such as citrus juice, pickle
juice, balsamic vinegar, apple cider vinegar, hot sauce, and buttermilk.
• Enzymes: Helps to break down the connective tissue in the meat, mostly
on the surface. Papaya or papain (a protein-digesting enzyme that used as
a common meat tenderizer) can be used.
• Seasonings: One word- flavor. That dry rub mix can be turned into a
marinade. Or add chili powder, adobo seasoning, peppercorns, ginger,
garlic, Worcestershire sauce, curry paste, tamarind paste, and mustards of
all kinds.

• Herbs: Adding herbs to your food, no matter what it is, can only be a good
thing. Used fresh or dry, herbs of every variety under the sun have the
power to up a marinade’s ante. Thyme, chives, basil, marjoram, tarragon,
dill, lovage, oregano, parsley, or mint are all good candidates.
• Sugar: Adding some type of sweetener adds to the complexity of the food
you’re making. Ketchup, honey, agave, barbecue sauce, molasses, even
soft drinks can be used to sweeten up a marinade.

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Advantages and disadvantages

Even though making a marinade is fun, easy and completely adaptable, there are
some things to keep in mind.

• Time: Marinating some food too long can result in tough, dry, or poor
texture.

• Adding Acid: Lime juice can do wonders for a pork tenderloin, but too
much acid in a marinade can dry out and toughen chicken or meat, so
finding the right oil/sugar/acid/salt balance is critical.

• Sugar: Marinades containing sweeteners like sugar, agave, honey, or

molasses will burn quicker, so keep an eye on the food and move whatever
you’re grilling to indirect heat if it starts to burn.

How to safely marinate meat

Because meat may contain harmful bacteria which could contaminate the
marinade, it’s important to take a few safety precautions:

1. Marinate in the Refrigerator: Keeping raw food cold while marinating

inhibits bacterial growth. Never allow the meat to marinate at room
temperature.
2. Do Not Reuse a Marinade: By all means, make extra marinade if you’d
like to serve a sauce alongside your grilled food, but put it in a separate
container and don’t use it to marinate the meat, seafood, or poultry. Never
serve marinade that has come into contact with uncooked meat, seafood,
or chicken.
3. Use Non-reactive Materials: Acid in marinades can react with some
metals and pottery glazes, therefore use glass or food-safe plastic to
marinate foods. Never marinate in aluminum cookware or aluminum foil,
and cast iron as it can create an off-taste.

How long to marinate foods

Depending on the type of

marinade recipe you’re using,
meats could be marinated in
the refrigerator for anything
from 30 minutes to overnight.
Vegetables should only be
marinated for up to 10 minutes
or so. With both acid and
enzyme marination, be careful
not to over-marinate meat, as
prolonged exposure to acid can

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cause it to become tough, or especially in the case of seafood, break down
entirely.

Best ways to cook marinated foods

• Grill: Go ahead and grill to your heart’s content! The heat of the grill can
caramelize the sugar in some marinades, so watch the
food carefully. Grilling is a perfect way to cook up some kabobs or flank
steak to slice up thin and enjoy in tacos.
• Broil: If you’re curious about the top feature inside your oven, by all
means, broil!
• Bake: Some meat parts can get very dry if baked all by themselves, so
this method works well with a marinade. Try a yogurt, turmeric, garlic, and
garam masala mixture slathered over the pieces.
• Roast: Roasted pork roast might taste fabulous in a marinade of apple
cider vinegar, coriander, honey, and garlic.

First thing’s first: Before you can even get to the marinades, there are
some general rules to remember no matter what type of meat you’re grilling to
always ensure you’re bringing out its primo properties.

1. Freshness and the right proportions are key.

2. Meat should always be fatty.
3. Never freeze meat as it can instantly suck the juiciness right out.
4. The cooking surface you use should be very hot when the meat is placed down
to sear the edges and lock in the juice. The flame itself should be low/lowered
so the meat doesn’t dry out while cooking.”

Beef and Pork: A steak marinade is ideal for tougher cuts like flank, skirt,
sirloin, round, and hanger. It also does wonders for pork tenderloin and pork loin,
if the loin is cubed into smaller pieces. These cuts can marinate up to 24 hours.
Flat cuts of meat benefit the most from tenderizing marinades. Stay away from
better-quality steaks, like porterhouse or ribeye, because marinating can ruin
them.

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Beef Marinades

For tough cuts like flank steak, chuck, brisket, and shoulder, good cooks know
the best way to achieve this tenderness is with a marinade—and some low, slow
cooking—which releases that rich, beefy flavor everyone loves.
For lean cuts like tenderloin, filet mignon, and steak, chefs look for a marinade
that can add much needed flavor and keep it moist during cooking. The recipe
ingredients should impart flavors that play up but don't overpower the delicious
natural umami flavors in beef. Balance is key to prevent meat from getting
mushy from too much acid or getting greasy from too much oil.
Hanger Steak
Marinate in a mixture of pineapple juice with Chinese [rice] wine and soy sauce.
The pineapple juice tenderizes and flavors the meat.

Strip Steak
A strip steak is great with a touch of fresh garlic and rosemary and marinated for
12 hours before grilling.

Rib-Eye
Marinate for 4-6 hours in 1⁄2 cup olive oil, 1⁄4 cup balsamic vinegar, and 2
tablespoons Worcestershire. Whisk all that together and before adding the
steaks, coat all sides with 1⁄2 cup minced fresh rosemary, and one tablespoon
coarse black pepper. Pat them dry after removing from marinade, coat with a few
pinches of kosher salt, and let air-dry one hour at room temperature before
grilling.

Best Ever Beef

Marinade This marinade recipe can easily be modified
• 1 cup vegetable oil by switching out some ingredients to make the
recipe fit a specific cuisine or cut of beef.
• ¾ cup soy sauce
• ½ cup lemon juice You can use it on any cut of pork, you can
• ¼ Worcestershire easily adjust the seasoning to fit the cuisine or
season.
sauce
• ¼ cup Dijon mustard
• 1 clove garlic, minced
• 1 pinch salt and ground black pepper to taste

Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon
mustard, and garlic. Season with salt and pepper.

How to Marinate Lamb & Mutton

Marinate boneless lamb top rounds for two days with toasted cumin, coriander,
fennel, onion, pimenton, and lemon and serve them with pickled shallots and
salsa verde.

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For mutton, use a marinade made by combining 1⁄2 cup olive oil, the juice of a
lemon, one tablespoon of minced garlic, and one tablespoon of oregano. Grill
mutton low and slow over indirect heat, and add some wood chips to your fire.

How to Marinate Pork

Pork is ideal to marinate in fresh orange slices, orange juice, honey, garlic,
olive oil, and fresh bay leaves. The citric acid does wonders to break down tough
micro-fibers, and the sweetness from both the honey and the oranges give the
cut a seriously delicious skin. Bay leaves are just good—always, and always good
with pork.

Whisk together 1⁄2 cup tamari or soy sauce, 1⁄2 cup white sugar, 1⁄2 cup
neutral oil, 1⁄4 cup hoisin sauce, two tablespoons rice wine vinegar, 1⁄2 teaspoon
Chinese five spice powder, one tablespoon fresh minced ginger, and 1⁄2
teaspoon sea salt. Reserve half of this marinade, then dunk your pork in the rest
of this in a bowl overnight. The next day, pat dry the pork, and put a coat of fresh
coarsely ground black pepper on all sides. Use low-and-slow indirect grilling. Use
the reserve as a finishing sauce at the table, but add the juice of 1 fresh lime,
and 1⁄4 cup of freshly minced cilantro before you do.

Pork also pairs naturally with apples, mustard, and thyme. When cooking
pork, it's important to remember that it's a lean white meat that can easily dry
out and become as unappealing as sawdust. A marinade that perks up the flavor
while keeping the meat juicy is essential.

Apple Cider Marinade

Ingredients

• 2 cups apple cider

• Zest and juice of 1 lemon
• 2 tablespoons Dijon mustard
• 3 to 4 sprigs thyme, leaves picked and chopped
• 3 to 4 tablespoons EVOO Extra Virgin Olive Oil
• Salt and pepper
• 2 pounds your favorite cut of meat, such as chicken breast or pork chops

In a large zipper-lock bag or shallow casserole dish, combine the cider, lemon
zest and juice, mustard, thyme, EVOO, salt and pepper. Add the meat to the
marinade and refrigerate at least 2 hours and up to overnight. Prepare the meat
to your liking.

Teriyaki Marinade
Ingredients

• 1 cup soy sauce

• 1/2 cup water
• 3/4 cup brown sugar (packed)
• 1 tablespoon distilled white vinegar
• 1 tablespoons vegetable oil

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 • 3 medium green onions (both white and green parts, finely sliced)  4
cloves garlic (minced)

Procedures:

1. Combine all ingredients in a medium bowl. Stir gently until sugar is

completely dissolved.
2. Use immediately or store in a refrigerator, covered for 6 to 7 days after
preparation.

Marinating Time

• Marinate beef, pork, and lamb for 4 to 24 hours.

• Chicken and other poultry for 2 to 12 hours.
• Fish, seafood and vegetable and meat substitutes for 1 hour.

Tips

• If using as a sauce. Bring ingredients to a medium simmer. Stir

occasionally and watch for burning. Reduce heat as needed. Let mixture
simmer for 5 to 6 minutes. If still runny, then thicken with cornstarch.
• Dissolve 2 teaspoons cornstarch in 2 tablespoons water. Turn heat up to
medium-high and add mixture, stir in for 30 seconds to activate the
cornstarch. Remove from heat, let mixture thoroughly cool, and use.

Classic Steak Marinade

Ingredients

• 1/4 cup red wine vinegar

• 2 tablespoons Worcestershire sauce
• 1/4 cup olive oil (or avocado oil)
• 1 1/2 teaspoons sea salt
• 2 teaspoons fresh oregano (finely chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh thyme (finely chopped)
• 1/4 teaspoon onion powder (or granulated onion)
• 1 to 2 cloves garlic (minced) Procedures:

1. Place red-wine vinegar and Worcestershire sauce in a bowl and whisk

together.
2. Slowly drizzle in olive oil or avocado oil, whisking constantly, until well
combined.
3. Add sea salt, oregano, pepper, thyme, onion powder, and minced garlic,
and stir until well combined. Let the mixture stand at room temperature
for 5 minutes or so before using.

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Place steak in a resealable plastic bag and pour the marinade over the top,
massaging it into the meat and making sure all surfaces are coated well.

Seal the bag, put it on a rimmed pan to catch any escaping juices or in a shallow
bowl and place in the refrigerator for about 2 1/2 hours. Marinating time for beef
depends on the cut and thickness.

Recipe Variations

• Balsamic vinegar can be used in place of the red wine vinegar, and teriyaki
sauce instead of Worcestershire sauce.
• Lemon, orange, or lime zest can be added for brightness, and whole black,
red, or pink peppercorns can be used in place of ground black pepper.
• The herbs can be adjusted according to your palate. For a Mexican flavor,
try using adobo instead of Worcestershire, cilantro in place of fresh thyme,
and adding a few sliced jalapeños.
Greek Lamb Marinade
Ingredients

• 2 lemons (juiced)
• 1/4 cup olive oil
• 2 to 3 cloves garlic (minced)
• 2 tablespoons fresh oregano leaves (finely chopped)
• 1 teaspoon fresh thyme (roughly chopped)
• 1 whole bay leaf
• 1 teaspoon sea salt
• 1/4 teaspoon coarse ground black pepper

Procedures:

1. Juice two lemons into a small bowl.

2. Slowly drizzle olive oil into the lemon juice while whisking. This will help to
emulsify the mixture.
3. Add the remaining ingredients and stir.
4. Allow the mixture to stand at room temperature for 10 minutes before
using.

Tips
• You can use this marinade on all cuts of lamb. Plan on marinating chops
and small cuts for about 4 to 5 hours. Large cuts (double recipe) like leg of
lamb should be marinated for 8 to 24 hours. Double or triple the recipe for
larger cuts.
• Store mixture in an airtight container in the refrigerator for up to 1 week
after preparation.

Pineapple Marinade
Ingredients

• 1 cup/240 mL crushed pineapple

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 • 1/3 cup/80 mL soy sauce
• 1/3 cup/80 mL honey
• 1/4 cup/60 mL cider vinegar
• 1 to 2 cloves garlic, minced
• 1 teaspoon/5 mL ginger powder  1/2 teaspoon/2.5 mL powdered
cloves

Procedures:
1. Mix all ingredients together in a non-corrosive (non-metal) bowl.
2. Let the mixture sit for 15 minutes before using or store in a glass or plastic
airtight container in the refrigerator for up to 7 days.

Tips
The marinade can be stored in the refrigerator for up to 7 days in a glass
or plastic airtight container.

To use: Add pork into the mixture for 2 to 8 hours. For chicken, marinate
for 2 to 4 hours. The mixture can also be used on vegetables, tofu, fish
and seafood with a 15 to 30 minute marinating time.

Jamaican Jerk Marinade

Ingredients

• 1 medium onion (finely chopped)

• 1/2 cup scallions (finely chopped)
• 1 hot pepper (finely chopped)
• 3 tablespoons soy sauce
• 1 tablespoon oil
• 1 tablespoon cider vinegar (or white vinegar)
• 2 teaspoons fresh thyme leaves
• 2 teaspoons sugar
• 1 teaspoon salt ( kosher or sea salt is preferable)
• 1 teaspoon Jamaican Pimento (or ground allspice)
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Optional: 1 dash hot sauce

Combine all ingredients in a blender and blend until smooth. Depending on size
of the blender, this process might need to be done in batches.

Use marinade right away or, if making ahead, simply store in an airtight
container and keep in the refrigerator for up to 7 days. We recommend making
this the day before using to let the flavors marry well; however, it is not required.

Use this mixture on beef, seafood, or poultry—it's also great on most vegetables.

For chicken, the suggested marinating time is two to four hours. Marinate your
pork a little longer, about two to eight hours. Vegetables and meat substitutes

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just need a short dip of roughly 30 to 40 minutes, and if using on fish and
seafood, marinate no more than 30 minutes.

What’s More
Activity 2. Crossword Puzzle
Directions: Accomplish the puzzle in your activity notebook.

ACROSS
5. A key ingredient in dairy products which activates enzymes in meat to
break down proteins, similar to the way aged meats become tender.
6. A protein-digesting enzyme found in certain fruits such as papaya that are
used as a common meat tenderizer.
7. A marinade ingredient used to weaken the surface proteins in the meat
and naturally boosts flavors.
8. A savory acidic sauce in which food is soaked to enrich its flavor or to
tenderize it.
9. These rubs, made of dried herbs and spices, usually use salt to break down
proteins and draw other flavors in.
10. A marinade ingredient which helps transfer fat-soluble flavors onto the
meat and also helps retain moisture.

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DOWN

1. This includes Marinades with bases such as wine or vinegar, or highly acidic
juices such as tomato juice or citrus juices.
2. An ingredient which should not be used in Wet Marinades as the long soaking
times gives this a wonderful opportunity to draw out all the juices from the
meat.
3. Marinating is a process of soaking meats in a seasoned liquid, called a
marinade, before cooking, usually by grilling on a barbecue.
4. A marinade ingredient which helps to break down the connective tissue in the
meat, mostly on the surface.

What I Have Learned

Activity 3. My Reflection

Directions: Complete the statement below in your activity notebook.

1. In this lesson, I learned that meat is marinated

to________________________________________________________________________________
__________________________________________________________________________________
____________________.

2. Wet marinades should never be reused to

__________________________________________________________________________________
__________________________________________________________________________________
______________________________________________________.

3. Meat should not be over-marinated in a marinade with acid and enzyme

because
__________________________________________________________________________________
__________________________________________________________________________________
________________________________________________________.

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 What I Can Do
Activity 4: My Marinade Recipe

Directions: Copy the template in your activity notebook and fill in with the
required information.

Your family planned to have a barbecue party. You are assigned to prepare the
pork barbecue marinade. What will be your recipe?

Name of Marinade:

Ingredients: Functions

What is good about your recipe?

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 Post-assessment
A. Multiple Choice:
Directions. Read the following questions carefully, select the letter of the
correct answer and write on your activity notebook.

1. Originally, marinades were always made of

A. Acid B. Brine C. Oil D. Salt

2. You are to use the marinade as a sauce, after simmering for

more than 7 minutes, the sauce is still runny, what should you
do? A. Discard the sauce.
B. Increase the heat to boiling.
C. Thicken with cornstarch slurry.
D. Let the sauce simmer until it reaches the desired consistency.

3. What happens to meat if they are soaked in marinades for too long?
A. The meat will cook faster.
B. The meat will become mushy, tough, and dry.
C. The meat becomes more tender and flavorful.
D. The meat will be no longer fir for consumption.

4. Which among the following statement is not true? A. Wet Marinades

can be re-used.
B. Don’t use salt in Wet Marinades.
C. Wet Marinating completely immerses a piece of meat in a Marinade
liquid.
D. Never Wet Marinate outside the fridge for more than an hour – let it
happen in the fridge.

5. Meat which is ideal to marinate in fresh orange slices, orange juice,

honey, garlic, olive oil, and fresh bay leaves.
A. Beef B. Lamb C. Pork D. Venison

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B. Fill in the Blank
Directions: Read the statement carefully and fill in the blank with the correct
word/s to complete the sentence.

6. Too much ___________in a marinade can dry out and toughen meat.
7. A ___________ is ideal for tougher cuts like flank, skirt, sirloin, round, and
hanger.
8. ___________ usually use salt to break down proteins and draw other flavors in.
9. _____________loosens the muscle fibers to make tough cuts easier to chew.
10.The marinating time for beef, pork and lamb is from 2hrs to ______.

Additional Activity
Activity 5: True or False
Directions: Write True if the statement is correct otherwise False. Write your
answer in your activity notebook.

_______1. When grilling marinated meat, the cooking surface you use should be
medium hot when the meat is placed down to sear the edges and lock in
the juice.
_______2. For tough cuts like flank steak, chuck, brisket, and shoulder, the best
way to achieve this tenderness is with a marinade—and some low, slow
cooking—which releases that rich, beefy flavor everyone loves.
_______3. Never Wet Marinate inside the fridge for more than an hour – let it
happen at room temperature.
_______4. Marinating time for beef depends on the cut and thickness.
_______5. Acid in marinades can react with some metals and pottery glazes,
therefore use aluminum cookware or aluminum foil to marinate foods.

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 References

Christensen, Darlene, “Marinating Meat Safely”, June 2020,

https://digitalcommons.usu.edu/cgi/viewcontent.cgi?
article=1307&context=extens ion_curall

Derrick, “Top 10 All-Purpose Marinade Recipes”, updated 06/19/20

https://www.thespruceeats.com/top-marinade-recipes-335322

Food & Home3, “Marinades That Will Make You a BBQ Hero”, accessed August
23, 2020. https://goop.com/food/entertaining/three-marinades-that-will-make-
you-abbq-hero/

Learning Module Cookery G10-Department of Education

Schlafhauser, Shelli Brawner, “Best Ever Beef Marinade”, accessed August 20,
2020, https://www.allrecipes.com/recipe/232837/best-ever-beef-marinade/

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