TECHNOLOGY AND

LIVELIHOOD
EDUCATION 10

COOKERY
LEARNING MODULE
QUARTER 4

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 QUARTER 4
PREPARING AND COOKING MEAT

EXPLORE

Introduction of Meat
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork). Meat comprises
water, protein, fat, and various amounts of minerals and vitamins.
Beef is divided into large sections called primal cuts. These beef primal cuts or “primal” are then
broken down further into individual steak and other retail cuts. A “side” of beef is literally one side of the beef
carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs into sections
called the forequarter and hindquarter.
Pork is divided into large sections called primal cuts. These primal cuts are then broken down further
into individual retail cuts.
Pork is another choice, as far as meat types are concerned. Pork is derived from pig and is classified as
red meat. However, this meat is less fatty than beef.
Beef is very popular and is used across the globe. This meat is obtained from cow and is one of the
much sought-after types of red meat.
Sheep meat is also a staple food in some parts of the world and is consumed in many regions. Sheep
meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red
meat.

FIRM- UP

Composition of Meat
1. Water – 70% of muscle tissue.
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses
moisture. When protein has coagulated to the desired degree, the meat is said to be done.

3. Fat – 5% of the muscle tissue. The fat in meat contributes to:

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 A. Juiciness
Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat
from drying out during cooking. Adding surface fat is called barding.
B. Tenderness
Marbling separates muscle fibers, making meat easier to chew.
C. Flavor- Fat is the main source of flavor in meat.

4. Carbohydrates – it plays a necessary part in the complex reaction, called the maillard reaction, which
takes place when meats are browned by roasting, broiling or sautéing.
Without carbohydrates, desirable flavor-appearance of browned meats
would not be achieved.

Structure of Meat
1. Muscle fibers

Lean meat is composed of long, thin muscle fibers bound together in

bundles. These determine the texture or grain of a piece of meat.

 Fine – grained meat is composed of small fibers bound in

small fibers.
 Course – textured meat has large fibers.

2. Connective tissue
These are network of proteins that bind the muscle fibers together. Connective tissue is tough. Meats
are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from
older animals.

Two Kinds of Connective Tissue

A. Collagen – white connective tissue that dissolves or
breaks down by long, slow cooking with liquid. Moist-heat
cooking methods at low temperature are not effective for
turning a meat high in connective tissue into a tender, juicy
finished product. Acid helps dissolve collagen.

B. Elastin – yellow connective tissue and is not broken down in

cooking. Tenderizing can be accomplished only by removing the
elastin, by pounding and by slicing and grinding.

Basic Preparation 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.
4. Trimming
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 Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the 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 grain 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 source

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.

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 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.

THINGS YOU NEED TO KNOW

 What temperature should ground beef be safely cooked to?

 Ground beef patties should be cooked to 160* to ensure a safe eating experience. Use a
meat thermometer to determine degree of doneness.
 How can I prevent cross-contamination?
 When grilling this summer, use different plates and utensils to transport or handle raw
and cooked meat from the grill to prevent cross-contamination.  
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-
safety-fact-sheets/safe-food-handling/be-smart-keep-foods-apart/ct_index

 How long can I refrigerate a product with a sell-by label?

 For products with a “Sell-By” date on the package, use or freeze the product within 3-5
days from purchase.
 How do I keep meat safe when transporting?

 When transporting raw meat, ensure it is in a sealed cooler with plenty of ice. Bacteria
can grow above 40*F so ensure the meat stays below 40*F to prevent bacteria growth.
When transporting cooked meat, ensure temperature stays above 140*. If temperature falls
below 140* reheat meat in the oven or on the stove to 165*
 What is the safest way to thaw meat?

 When defrosting meat, its best to plan ahead and place the product in the refrigerator
the day before you plan to cook the meat. Never defrost meat by leaving it on the counter or
another room temperature surface.
 How long can cooked meat be left out?

 Discard any cooked meat that has been left out for more than 2 hours. In hot weather
(over 90*) do not leave meat out for more than 1 hour.
 What is the shelf life of hotdogs?

 Hot dogs can be safely stored in the refrigerator for 2 weeks unopened and one week if
opened.
 How do I use a meat thermometer?

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  A thermometer is an important cooking utensil to ensure that meat is cooked
thoroughly and is safe to consume. Thermometers should be placed in the thickest part of
the meat, not touching bone or fat. Compare the reading on the thermometer with USDA
recommended safe minimum internal temperatures for the cut of meat being prepared.
 How long can I keep meat products in the refrigerator?

 Depending on the product, the storage expiration can range from one day to two
weeks. Refer to the USDA suggested refrigeration time table in the article below for more
information.
 http://www.fsis.usda.gov/wps/wcm/connect/934c2c81-2a3d-4d59-b6ce-
c238fdd45582/Refrigeration_and_Food_Safety.pdf?MOD=AJPERES

CHECK-UP

Directions: Read the following statements/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 C. hog
B. deer D. sheep

2. Which of the following market forms of meat does not undergo chilling?
A. cured meat C. frozen meat
B. fresh meat D. processed meat
3. What part of the meat helps you identify the less tender cuts?
A. bone C. flesh
B. fat D. ligament
4. What part of the meat has the greatest amount of quality protein?
A. Bone C. Flesh
B. Fat D. Ligament
5. Which of the cooking methods does not belong to dry heat method?
A. baking C. roasting
B. broiling D. stewing
6. What do you call the cooking method when meat is cooked in steaming liquid in which bubbles
are breaking on the surface?
A. boiling C. roasting
B. broiling D. stewing
7. The most common method of preserving meat is________________.
A. curing C. refrigerating
B. drying D. salting
8. The following are the characteristics of good quality pork, except ____
A. breast is plump C. no foul odor
B. flesh is pink D. texture is fine and firm
9. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
10. Where should meat products be stored?
A. crisper C. dry shelf
B. cold shelf D. freezer

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 THINK OF THIS

The importance of cooking meat correctly

If you’re a meat eater, then there must have been at least one occasion when you have eagerly cut into your
delicious piece of meat, only to be hit with the disappointing reality that it’s not cooked. One might eat it
regardless, though, as it may not always be obvious that it’s undercooked. However, there are serious health
risks associated with consuming undercooked meat, and with 27% of Americans responding that food borne
illnesses from bacteria is the most important food safety issue, it is something that can’t be ignored. Therefore,
it is much safer to always cook your meat properly, and there are various ways to ensure this.

Learning Outcome 2 Cook Meat Cuts

Meat Dishes and Entrees

In the classical menu, the term entrée refers to the courses after the Grosse piece. Basically,
entrees are divided into cold entrees and hot entrees. Today, however, the entrees are usually served
as the main dish with suitable vegetable and salad garnishes. Both hot and cold entrees are
frequently described as simple dishes on the menu, where they appear in various categories, such as
hot snacks garnishes for main dishes and specialties of the day. The main difference between main
grosses piece is that the entries are cut up before being cooked. They do not require the same
methods of preparation as the grosses pieces which are prepared in single large pieces. It is,
therefore, not possible to group the two types of dishes in the same category.

Four kinds of doneness in meat

1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant
3. Medium – when pressed with a finger, meat feels firm and there is a definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.

Nutrient Content of Meat

Meat consists 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 the 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 (B., riboflavin (B2),
pyridoxine (B6), vitamin (B12) niacin 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.

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 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

Market forms of meat

Fresh meat – meat that is recently slaughtered, has not been preserved,
frozen
Chilled meat – meat that is placed in chiller or slightly cold
Cured meat – meat preserved by salting, smoking or aging
Processed meat –meat preserved by chemical process

Meat cuts
Primary Cuts of Meat

VEAL

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 PORK

LAMB

Methods of cooking meat

1. Dry heat cooking, such as roasting, broiling, or sautéing.
2. Moist heat cooking, like braising, steaming, or poaching.

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is a major part of the
culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for
a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and
delicious. On the other hand, dry-heat methods typically involve very high temperatures and short cooking
times. A piece of brisket cooked in this way — on a grill, let's say would be tough, chewy and largely
inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as
braising would also turn out tough, chewy and inedible

Dry heat cooking

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 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.

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.
Note: The browning of food (including the process by which meat is browned, called the Maillard reaction)
can only be achieved through dry-heat cooking. Examples of dry-heat methods include:

Roasting & Baking

Forms of dry-heat cooking that use hot, dry air to cook food roasting and baking. Like other dry-
heat cooking methods, roasting and baking brown the surface of the food, which in turn develops
complex flavors and aromas.
Both words describe a method of cooking an item by enveloping it in hot, dry air, generally inside
an oven and at temperatures of at least 300°F and often much hotter. A convection oven, which
circulates hot air throughout the oven, can enhance the browning reaction.

Grilling & Broiling

http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

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. Grilling cooks hot and fast,
because air is a poor conductor of heat. Broiling and grilling require the food to be quite close to the
heat source, which in this case, is likely to be an open flame.

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. Like other dryheat cooking methods, sautéing browns the food's
surface as it cooks and develops complex flavors and aromas.
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 Sautéing requires a very hot pan.
When sautéing, it's important to heat the pan for a minute, then add a small amount of fat
and let it gets hot as well, before adding the food to the pan. This hot fat helps brown the surface
of the food. Another key is to avoid overloading or overcrowding the pan.

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.
But if you've ever seen the violent reaction of hot oil to even a tiny drop of water, you know
that oil and water are a couple of opposites that has nothing to do with each other.

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. Here we will see
bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil.
Because it surrounds the food in water that maintains a more or less constant temperature,
simmering cooks food very evenly. It's an excellent choice for culinary preparations including stocks or
soups, starchy items such as potatoes or pastas, and many others.

Boiling
The hottest of these three stages is boiling, where the water reaches its highest possible
temperature of 212°F. It's actually the least likely of the three to be used for cooking. That's because the
violent agitation caused by the rolling boil can be too rough on food and will often damage it.
Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when
preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds true for
delicate fish as well as some pastas.

Steaming

Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food
item.
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. The item to be cooked is then placed in a basket suspended above the liquid and the pot covered.

Braising & Stewing

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 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.

Though it can be done on the stovetop, braising is best done in the oven, because the heat fully
surrounds the pot and causes the food to cook more evenly than if it were only heated from below.

Begin by Searing
Because moist heat does not permit the various browning reactions that dry heat produces, giving
cooked meats the brown, outer crust that also helps to develop complex flavors and aromas, it's
customary to sear meat in a pan with a small amount of hot fat before braising it. This step helps to
develop flavors as well as making the meat more appealing visually. Read more about how to braise meat

How Braising Works

Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals.
The connective tissues that are more prevalent in cuts like this, and which can make meats tough and
chewy when improperly cooked, are slowly dissolved through long, slow application of moist heat. So you
end up with a tender piece of meat.

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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Learning Outcome 3 Plate/Present Meat Dishes

Basic Principles of Platter Presentation

1. .Presentation must have three elements.
• Centerpiece may be an uncut portion of the main food item.
• Slices or serving portions of the main food item, arrange artistically.
• Garnish, arranged artistically in proportion to the cut slices.

2. The food should be easy to handle and serve, so one portion can be removed without ruining
the arrangement.

3. Simple arrangements are easier to serve, and more likely to be still attractive when they are half
demolished by the guests

4. Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable
for use with food.

5 .It must look attractive and appropriate not only by itself, but among other presentations on the
table.

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 How to Present Food on a Plate
When you're plating food, the goal is to create a dining experience that tempts all of the senses, not
just the palate. When food looks appetizing the body actually produces more fluids that aid in nutrient
absorption - so you might even say that beautiful food is more wholesome than food that doesn't look
appealing. To achieve restaurant-quality presentation, start with brightlycolored, well-cooked food. Layer
the food and play with contrasting colors and textures to increase its visual appeal. Finally, garnish the plate
with flavorful herbs or spices to take it to the next level. See Step 1 and beyond to learn how to make the
next meal you will cook look irresistible.

Starting With Beautiful Food

Avoid a monochromatic color scheme. A plate of food looks most

appealing when there's a high level of contrast in colors.
When you're planning meals, think ahead about the colors you want to feature on the plate.
You might not be able to represent all the colors of the rainbow at every meal, but challenge yourself to have as
much color as possible.
• If you're about to serve several like-colored foods, like grilled chicken and mashed potatoes, adding a
serving or two of fruits and vegetables is a fantastic and easy way to add pops of color. The richest
greens, oranges, reds, purples, blues, pinks and yellows on your plate probably take the form of fruits
and vegetables.
• If you're not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a
sprinkling of fresh chives, parsley, dill, or mint. Lemon and lime wedges are welcome alongside
poultry and seafood dishes.

Bring out vegetables' brightest colors. The way you cook your vegetables has a lot of bearing on the overall
visual effect of a meal
• Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful, while
boiling creates the opposite effect.
• Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables look quite appetizing
when they're allowed to caramelize a little in oil or butter.
•
Sear your meat and let it rest. Many meat dishes look most appetizing when the meat has been seared. The
sight of a steak or piece of grilled salmon with a brown, crispy sear will make your dinner guests' mouths
start to water. In addition to searing your meat, you should let it rest for several minutes before cutting it.
This allows the juices to absorb back into the meat, so that they don't end up running all over the plate.
• There are exceptions to the rule of searing your meat. For example, if you're serving braised beef,
you'll have to think of creative ways to make the meat look appetizing even though it doesn't have a
crispy crust. Serving it with a sauce is a good way to add visual interest.

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Cook fried foods carefully. Underdone or overcooked fried foods are difficult to present in an appealing
way. Fried foods can look beautiful on a plate, but it's important to fry them well and have a plan
for dealing with the oil so it doesn't muck up the rest of the dish. Cook fried foods until they're
golden brown, then let them drain on a plate lined with paper towels to absorb the extra oil.
Otherwise, the food will leave streaks of grease on the plates.
• Fried foods often continue browning a bit after they've been removed from the hot oil.

Take texture into account. Texture and color go hand in hand when it comes to how appetizing food looks
on the plate. If your food looks too oily, too dry, mushy, tough, or otherwise difficult to chew and
swallow, it won't matter how perfectly colorful it looks. Take pains to cook food well so that it
comes out to the right texture.
• The way you handle the food just after it has been cooked, and before it is plated, can really affect
the texture. Pasta, for example, should be kept in water or tossed in a bit of oil just after cooking so
that it doesn't start to clump. Fried foods should not be covered with airtight lids, because the heat
from the food will end up steaming the breading and causing the food to get soggy.
• Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry.

Experiment with interesting shapes.

• Cutting vegetables in interesting shapes can make the simple become special. You can cook and serve
vegetables, desserts, pot pies and other foods inside unique-shaped dishes to create attractive
shapes.
Plating it with Care
• When in doubt, choose white plates. White plates don't compete visually with the food you're
serving. They provide contrast, making colors appear brighter and textures more interesting. . If you
have a set of special plates with a pattern or a certain color scheme, it's fine to use them. Just make
sure they complement the food you're serving instead of vying for attention.
• Don't forget to take the rest of the table into consideration, too. Cutlery, glasses and linens will
enhance the overall appearance of the dish upon the table.

Visualize the finished plate.

• Consider how to present the main portion in relation to the side dishes. Consider where it will look
best on the plate with the other elements of the dish. Consider also how to get best impact––the
appearance and symmetry are all affected by whether the food is sliced thinly, thickly or left whole.

Limit portion sizes.

• Only fill about two thirds of each plate with food. The rest of the plate should be left empty. The
negative space will provide contrast with the food, making it look more appetizing. If the plate is

15
 loaded with food, the food itself won't look as visually pleasing. Keep standard serving sizes in mind
and aim to serve just the right amount of each part of the dish.
• As a general rule, half of the food on the plate should comprise of vegetables, one fourth meat or
another protein, and one fourth starch.
• Start plating food in the center of the dish and work outward from there, so that the food is centered
in the middle of the plate.
•

Follow the rule of odds.

• Having an odd number of elements on a dish is more visually appealing than having an even number.
It creates the impression that piece of food is being framed by the others. Keep this in mind whether
you're serving different types of food or more than one piece of the same food.
For example, if you're serving scallops, serve either 3 or 5 instead of 4.

Play with different textures

• Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods on a plate
are unappealing, but a combination of both is delicious. Different textures harmonize to create a
pleasing dining experience. Leaving one of the elements out would result in a less appealing dish.
• To quickly add some crunch to a dish, try topping it with some crushed, roasted walnuts and almonds

Layer foods to add height.

• It's common to see food layering in restaurants, but home cooks don't usually try it. Adding height to
a dish can take it from ordinary to stunning. Don't be afraid to show off your culinary skills by using
stacking and layering methods to make your presentation more professional.
• An easy way to start layering food is to serve the protein on a bed of starch. For example, serve a
kabob on a heap of rice, or serve grilled swordfish on a pile of mashed potatoes.
• Aim to make foods look bigger, not smaller. Fluff up your salads. For example, instead of smooching
them down. Create a little crosshatched stack of cooked asparagus instead of presenting it in one flat
layer.

Use sauce wisely

• If you're serving a curry, stew or soupy casserole, you might want to drain the food of its sauce
before serving, then pour on just the right amount when you plate the dish. That way you can control
the amount of sauce and use it to make the dish look decorative.
Keep up with food styling trends.
• Remember that styles change even within the space of a few years or even months, so keep up-to-
date by checking out cooking magazines, cooking or foodie websites and cooking shows for current
ideas.
Adding Appetizing Touches

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 Use garnishes that enhance the flavor of the meal. No matter what you're serving, make sure the
garnish actually makes the dish better instead of just cluttering up the plate.
Employ drizzles and swirls.
• Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid. For savory
dishes, this might be a small squeeze of remoulade, pesto, or flavored oil. For sweet dishes, adding
chocolate sauce, fruit jam, or crème anglaise might be the most delicious way to add that finishing
touch.
• Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can
create a pretty swirl or pattern. If you don't have a squeeze bottle, put the sauce in a plastic food
storage bag, cut a small piece off one of the corners, and squeeze the sauce through the bag.
• Don't overdo it. The key is to add a touch of color, flavor and texture without overpowering the main
part of the dish.

Make sure the plate is clean

• Examine the edges of the plate for fingerprints and smudges. A great way to clean up the edges of a
plate is to dip a paper towel in a cup of water with a dash of white vinegar. Wipe the rim of the plate
so that no food residue or prints are visible. This gives your presentation a professional touch.

The 5 Basic Elements of Plating

1. Create a Framework
Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object.
Assemble a ‗practice‘ plate to work on executing your vision.
2. Keep It Simple
Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from
the main elements of your dish that might confuse the diners on what to focus on.
3. Balance the Dish
Play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation
should never overpower flavor and function.
4. Get the Right Portion Size
Ensure that there is the right amount of ingredients and the plate complements the dish, not too
big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a
nutritionally balanced meal.
5. Highlight the Key Ingredient
Ensure that the main ingredient stands out and pay equal attention to the ‗support‘. This refers to
the other elements on the plate such as garnishes, sauces and even the plate itself.

Review of Learning Outcome 3

Direction: Select the best answer. Write only the letter on your answer sheet
1. In platter presentation uncut portion of the main food item is
A. garnish B. serving portions C. centerpiece
2. It is arranged artistically in proportion to the cut slices.

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 A. slices B. serving portions C. garnish
3. The food should be easy to handle and
A. garnish B. serve C. arrangement
4. Use attractive platter presentation made of metals, mirrors, plastic or wood, and

A. china B. pan C. platter

5. The act of serving or arranging portions of the main food item artistically.
A. slicing B. garnishing C. setting

Learning Outcome 4 Store meat

Methods of Preserving Meat
There are different methods of preserving meat. These include drying or dehydration, smoking,
salting, curing, refrigerating, freezing, canning and freeze drying.
A. Drying – This is the most common method of preserving meat. Drying involves the reduction of
the original 70% of water content of the meat to about 15%. The removal of the moisture content
does three things, namely:
• Enzymatic changes are retarded;
• Growth of microorganisms is much hampered
• Microbes lose water and become inert.
Ways of Drying Meat
1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture content of
meat. Portable solar dyers can provide sanitary means of drying meat. Dryers with screen
covers are recommended for outdoor use and lengthens the storage life of meat
2. Dehydration or artificial drying – Oven is used for drying the meat. Although this is more
expensive than sun drying, dehydration is a more efficient method of removing moisture
from meat. Products dried in this way are of higher quality and can be sold at better
prices.
B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping its preservation.
The flavor, color, and attractive glaze on the surface of the meat is desired like in ham, bacon, and
tinapA. The heat generated during smoking destroys the enzymes and dries the product
artificially, thus preventing the growth of molds and vegetative bacteria on the surface. Cold and
hot smoking are the two types of smoking. Smoked meats include ham, bacon, and chicken.

• Cold Smoking – The temperature is held between 26 to 43ºC and the products are
smoked over a period of days or weeks. The products thus pick up a strong smoked flavor
and are dehydrated as well.

• Hot Smoking – The temperature is higher, from 71 to 79ºC.The high temperature speed
up the drying process, giving the product a mild smoked flavor.

2. Salting – Salt improves the keeping quality of meat. It removes the water from the tissue of
the meat and the cells of spoilage organisms that may be present in the meat.

C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such
as ascorbic acid, phosphate blend, and spices are used to prolong the keeping quality of meat.
Curing agents also help improve the flavor and appearance of meat and retain its original color.
Sugar minimizes the hardness of the straight cure process. It also makes the product more
appetizing and provides energy to the nitrate-reducing bacteria which gives the red color. Spices
give the desired flavor and aroma.

D. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial
growth for a limited period.

E. Freezing – Meat is preserved at a temperature of 10ºC and below. Freezing deactivates enzymes
and bacteria. Meat can be preserved for two months to one year using this method.
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 F. Canning – Meat preserved by canning is packed in sealed cans or jars which are subjected to a
temperature of 100ºC and above 5-7 kilo pressured for a specific period of time. This process
destroys the organism that causes spoilage. It maintains the high quality of meat product and
extends its life for about a year.

G. Freeze Drying – The process involves the removal of moisture from the meat tissues by
transforming the moisture content into ice and gas. The product to be dried is first frozen and the
ice is sublimed from the frozen mass, removing 98% of the water content. The remaining
moisture is further reduced to 0.5% or lower by subjecting the product to high temperature as
possible without destroying it.
The texture, appearance, flavor, and nutritive value of freeze dried products are
comparable to frozen foods. The products have a long shelf life and require no refrigeration. This
method needs special equipment such as modern freeze dryer.

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden brown fat that covers the surface of the meat and a
thoroughly cooked interior where meat has even pinkish color. It has also a juicy and tender texture, a
pleasing aroma and a tender seasoned and pleasing taste with a slight hint of smoky flavor.
Sausages of good quality are uniform in size and length. Each sausage in a whole piece has no rupture of
casing even when pricked. The interior has a pinkish color when thoroughly cooked. A combination of juicy
meat with spicy seasoning marks their flavor.
Proper Storage of Preserved Meat
Many processed items prepared for future use may be stored in the freezer. These should be wrapped in
plastic or foil to prevent the occurrence of freezer burn and avoid having a pulpy texture that comes from
loss of moisture. Each item should be labeled with the name of the product, date of expiry, and quantity.
Processed food held in storage should be well-covered or wrapped to keep them from absorbing odors and
flavors from other foods. They should be held below danger zone temperatures. Processed meat should be
packed in desired and easy to thaw market units. Thawing a 25kilo pack of ground meat, for example, will
be difficult. Systematic freezing of food in quantity for long-term storage requires special freezing
equipment.

Food Storage Chart

Food Suggested Recommended Maximum Storage
Maximum
Temperature (ºC.

Canned Products 21 12 months

Frozen Products
beef poultry Fresh -18 to -29 6–12 months, in original package
Pork
(not ground) -18 to 29 3-6 months, in original package
Sausage, ground
meat
18 to 29 1-3 months, in original package 3-5
Cold cuts, Sliced
3 to 4 days, in semi-moisture proof paper
1-4 weeks, tightly wrapped
Cured bacon
3 to 4
Ham (tender cured)
Ham (Canned) 3 to 4 1-6 weeks, tightly wrapped
3 to 4 6 weeks, in original container
Dried Beef (unopened)
3 to 4 6 weeks, tightly wrapped
Most canned foods can be stored at room temperature in a cold place and hold their eating quality
for several months. They are safe to eat as long as there is no bulge on the can. Below 24ºC is a good
temperature for storage. Canned ham and other perishable meats should be stored in the refrigerator
unless storage recommendations on the can state otherwise. These meats should not be frozen.

Hygiene Practices in Storing Meat products

To achieve high standards of sanitation, the following measures should be strictly observed:
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 1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education in sanitation for
food service workers.
8. Make sure that food service employees are in good health, and are not carriers of communicable
diseases. The three principal groups of communicable diseases that must be guarded against in
public feeding operations are respiratory, intestinal, and skin diseases. Require medical
examinations for food service employees.
9. Provide a regular employee education on food service sanitation.

Techniques in storing meat

Storage Procedures for Meat Products

Safe Storage - Meat is among the most perishable foods. This perishable ability makes it a potentially
hazardous food. At ambient temperatures, meat spoils so fast. It is therefore necessary to keep it in chilled
storage.

Storing - take time to store the food items. Store new purchases behind old ones and always use
the old stock first. It is easy to put new purchases at the front. However, older stocks are overlooked and
thus cause spoilage. These may include cereal and cereal products, sweeteners, oils, seasonings, and
unopened cans and jars.Do not use kitchen cabinets above the refrigerator, stove, or oven for food
storage.
Never use the area under the sink for storing food because openings around water and drain pipes are
impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This helps remove any trace of
odors that may remain.

1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods such as
dairy products, meat, fish, poultry, eggs, fruits, and vegetables.
Protein foods should be stored in the coldest part of the refrigerator. Fruits and vegetables
can be stored in less cold sections or in a special compartment such as the crisper.
If refrigerated foods are not properly wrapped, they will dry out and lose nutrients and
flavor. Food should be well covered with plastic, foil or wax paper, or should be put in tightly
covered containers. Garlic and sausages are strong-flavored foods and should be wrapped tightly
in plastic or foil and stored in an air-tight container to prevent the transfer of aromas to other
foods.

2. Freezer storage. For proper freezing and storage, the temperature inside the freezer should be 18ºC
or lower.
Store frozen foods in their original packages. Foods to be frozen should be put in moisture-
vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace at the top between the
food and the lid so the food can expand when if freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At
this point, microorganisms will begin to grow.
Our sanitary laws and regulations are so designed to safeguard and promote health.
Bacteria are all around us, but they are so small that they cannot be seen by the naked
eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and
necessary such as those essential in preparing cheese. Other bacteria are essential in agriculture
and industry. However, many types of bacteria are dangerous and cause diseases if allowed to
multiply and be transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the common illnesses are
salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism.

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 Sanitation is the best preventive measure against food-borne diseases. Sanitation means
keeping bacteria out of food through personal hygiene and proper handling procedures. It also
means keeping the food at proper temperatures so bacteria already present do not have much
chance to multiply.
Bacteria enter food in two ways. Some are naturally present in food when you buy it.
Others get in because of careless handling when food is prepared and served. Bacteria cannot
travel by themselves; they are carried about by people, animals, and insects as well as objects.
Salmonella bacteria, for instance, can be found in food such as raw meat, poultry, eggs, and dairy
products. From these foods, the bacteria contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food handlers with poor
personal hygiene. The bacteria from food handlers can be transmitted to the food through
sneezing and coughing.
Bacteria thrive on food, moisture, and the right temperature in order to grow. With careless handling these
growing conditions can occur in any kitchen.

REFLECT: Read and answer

1.What is the best thing to do to avoid contamination or food spoil?
2. Why is it needed to learn some styles of plating?
3. What is considered a classical style of food plating? Describe.

SYNTHESIS

Over the past years, a transition in cooking and food preparation skills has been observed. This
transition in cooking and food preparation skills involves the increased use of readily prepared or cooked
food, which require less preparation and time than the traditional way of cooking. But cooking is an
expression of creativity, happiness, magic, and culture. The satisfaction gained by the chef and other
persons preparing, cooking, serving and storing the food is unquestionable; not to mention the pleasure it
gives to the customer.

Different food products may come and go but the demand for food cooked in traditional way, in
restaurants, food chains, and others is indispensable. Varieties of foods such as egg, cereal and starch,
vegetables, seafood, red meat, poultry dishes and also stocks, soups and sauces are still made available to
meet the customer‘s satisfaction.

Taste is not the only sense that can motivate customers but touch also play with contrasts of
temperatures and textures, and so with smell and sight for colors, shapes and others, whereby the five
senses become one of the main points of reference in the creative cooking process.

Now, if you have a passion for delicious food and love for cooking gain applicable and practical
guidance that will teach you to become successful chef or businessman in the field of cookery someday.

TRANSFER:
A. Pictorial Report
Directions: Make a pictorial report with illustration showing the qualities of a meat in terms of market forms and
doneness

Your output will be rated using the scoring rubric below:

SCORE CRITERIA

5 Compiled pictures properly and illustrate the qualities of a meat in terms of market
forms and doneness in a very attractive manner.
4 Compiled pictures properly and illustrate the qualities of a meat in terms of market
forms and doneness in an attractive manner.
3 Compiled pictures properly and illustrate the qualities of meat in terms of market forms
and doneness in a less attractive manner.

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2 Compiled pictures properly and illustrate the qualities of a meat in terms of market
forms and doneness in a least attractive manner.

1 Improperly compiled pictures but were not able to illustrate the qualities of a meat in
terms of market forms and doneness in disorderly manner.

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