NOT 10

Technology and
Livelihood Education
Home Economics
Cookery
Quarter 4 - Module 2
Cooking Meat Cuts

Photo Credit: Neri C. Lo

 Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 10

Home Economics - Cookery
Alternative Delivery Mode
Quarter 4 - Module 2: Cooking Meat Cuts
First Edition, 2020

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 Lesson

1 Market Forms of Meat

What’s New

Meat is the flesh or other edible parts of animals usually domesticated cattle (Beef
and veal) pig (pork), and sheep (lamb) used for food, including not only the muscles and
fat but also the tendons and ligaments. Generally meats consist of about 20 percent
protein, 5 percent fat, and 70 percent water. Meat also is a good source of vitamins and
minerals.
Beef is divided into large sections called primal cuts. These primal beef cuts, or
"primals," are then broken down further into subprimals, or "food-service cuts." These
are then sliced and chopped into individual steaks, roasts, and other retail cuts. Beef is
one of the most loved food items amongst meat lovers. Now, there is a variety of cuts of
meat, and it is quite useful to know each of them. When choosing your beef from either
your local butchers, or supermarket butchers, it is always worthwhile having a chat to
them about the cut of beef most suitable for use in the recipe you are going to cook.
Pork is the culinary name for the meat of a domestic pig. It is eaten both freshly
cooked and preserved. Pork is divided into large sections called primal cuts. These
primal cuts are then broken down further into individual retail cuts. It’s the most
commonly consumed red meat worldwide, especially in eastern Asia, but its consumption
is forbidden in certain religions, such as Islam and Judaism.
Sheep meat is used as a center for the sale or exportation of commodities in some
parts of the world. Sheep meats were one of the earliest staple proteins consumed by
human civilization after the transition from hunting and gathering to agriculture. Lamb,
hogget, and mutton, generically sheep meat, are the meat of domestic sheep.

What Is It

Meat Dishes and Entrees

The modern meaning of "entrée" on a restaurant menu is the small course that
precedes the main course in a three-course meal. It also refers to the courses after the
Grosse piece. Basically, there are two entrees the hot and cold entrees. Nowadays, the
 1
entrees are usually served as the main dish with suitable vegetable and salad garnishes.
Frequently on the menus hot and cold entrees are both simple dishes, 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.

Five Kinds of Doneness in Meat

1. RARE - It is typically seared quickly for it to remain mostly red in the

center. Once it is taken out of heat and left to rest, the steak should achieve
the perfect tenderness and juiciness.

2. MEDIUM RARE - Also seared and after doing so, it should be warm with
the center mostly pink and becoming red towards the center. This
condition will make the meat soft and juicy on the inside.

3. MEDIUM - This kind of ‘doneness’ has a mostly pink center, but it is said
that grayish-brown colors should be more prominent than the pinkish
color.

4. MEDIUM WELL - Only has a slight tinge of pink inside and will mostly be
grayish-brown.

5. WELL DONE - This is 100% brown with no signs of pink coloration and
usually has a slight char outside.

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.
 2
5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a
few other trace minerals.

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 and has not been preserved,
and 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

Beef
 3
Veal

Lamb

Pork

4
 What’s More

Directions: Label the following Meat cut.

1.

2.

What I Have Learned

Directions: Apply what you have learned during the discussion by writing a short
paragraph as an answer to the question below.

1. Is it important to know the different cuts of meat? Why? Explain.

5
 2. Give the parts of meat which is used in the following menus.

Ham

Humba

Crispy Pata

Menudo

Grilled pork

Bacon

What I Can Do

Directions: Prepare a certain dish using any parts of meat.

Evaluate your finished products using the score sheet.

I. Product: Good (3) Fair (2) Poor (1)
1. General Appearance
a. Color combination is attractive ___________
and appealing
b. ingredients cooked just right ___________ ____________ ___________
c. correct consistency not mushy/
very thick/thin consistency ___________ ____________

2.Palatability
a. delicious
b. tastes just right

II. Procedure:
1. Use of Resources:
a. kept working table orderly
while preparing the ingredients
6
b. used only the proper and
 needed utensils and dishes ___________ ___________ ___________
c. used time-saving techniques
and devices
2. Cleanliness and Sanitation
a. was well-groomed and properly __________ __________ ___________
dressed for cooking, use of
clean apron, hair nets, hand
towel and pot holders
b. used sanitary handling of food __________ __________ __________
3. Conservation of Nutrients
a. followed proper preparation
and cooking procedures
SCORE: (maximum of 42 pts.)

Assessment

Directions: Read the statement carefully and choose the letter that corresponds to
the word/words being described by the statement.

1. This is 100% brown with no signs of pink coloration and

usually has a slight char outside.
A. Well done C. Medium well
B. Rare D. Medium
2. Meat preserved by chemical process.
A. Cured meat C. Processed meat
B. Chilled meat D. Fresh meat
3. Only has a slight tinge of pink inside and will mostly be grayish-brown.
A. Medium well C. Well done
C. Rare D. Medium rare
4. The small course that precedes the main course in a three-course meal
A. Entrée C. Meat
B. Beef D. Pork
5. Meat is an excellent source of certain B _______.
A. Minerals C. Vitamins
B. Protein D. Carbohydrates
6. Meat that is recently slaughtered and has not been preserved and frozen.
A. Fresh meat C. Cured meat
B. Processed meat D. Chilled meat
7
7. High-quality _______ is the major constituent of meat after water,
accounting.
A. Vitamins C. Fats
B. Protein D. Carbohydrates
8. Meat that is placed in chiller or slightly cold.
A. Chilled meat C. Fresh meat
B. Processed meat D. Cured meat
9. An excellent source of iron, zinc, copper, phosphorous, and a few other trace
mineral.
A. Minerals C. Fats
B. Carbohydrates D. Vitamins
10. Meat preserved by salting, smoking or aging.
A. Fresh meat C. Cured meat
B. Processed meat D. Chilled meat
11. ______ content can vary widely, according to the grade of meat and its cut.
A. Protein C. Fat
B. Carbohydrates D. Vitamins
12. Found in liver and muscle tissue is present when the animal is alive.
A. Carbohydrates C. Vitamins
B. Protein D. Fat
13. This kind of ‘doneness’ has a mostly pink center, but it is said that grayish-
brown colors should be more prominent than the pinkish color.
A. Rare C. Medium rare
B. Medium D. Medium well
14. It should be warm with the center mostly pink and becoming red towards the
center.
A. Medium C. Medium rare
B. Medium well D. Well done
15. It is typically seared quickly for it to remain mostly red in the center.
A. Well done C. Medium rare
B. Rare D. Medium

Lesson Marinating Meat

 2
What’s New

Marination is the process of soaking foods in a seasoned, often acidic, and liquid
before cooking. The origin of the word alludes to the use of brine in the picking process,
which led to the technique of adding flavor by immersion in liquid. The marinade can be
either acidic or enzymatic and have natural ph. In addition to these ingredients, a
marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderized tougher cuts of meat.

Marination is similar to brining, except that brining generally does not involve significant
amount of acid. It is also similar to picking, except that pickling is generally done much
longer periods, primarily as a mean of food preservation, whereas marination is usually
only performed for a few hours to days, generally as a means of enhancing the flavor of
the food.

What Is It

Marinades use of brine in

Good marinade makes your favorite meat more flavorful, tender and juicy. There
are three basic components in making a marinade. First, is an acid, such as lemon juice,
vinegar, yogurt, or wine. The acid is important as it breaks down the meat and tenderizes
it. Second, is oil. This protects and preserves the food while marinated and also when it‘s
being cooked. Third are any herb and/or spice.

This is what gives a marinade its unique flavor and zest. You can create your own
marinade by experiment and grouping one or more ingredients from each component.

Here are some general guidelines for marinating:

 Meat and poultry are generally marinated for 2 hours up to 2 days.
 Seafood and fish should be marinated for no longer than one hour.
 Use a non-reactive container - steer clear of aluminum, copper, or cast
iron.
 Wait for your marinade to cool down before pouring over the meat of your
choice.
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 Keep your meat refrigerated while it’s marinated.
  Never reuse marinades!

Types of Marinades
Pineapple Marinade

This sweet, fruity marinade works great on any cut of pork or chicken. What you
get with this marinade is a great Hawaiian Teriyaki flavor. Try this marinade when you are
simply placing cut strips of pork or chicken over rice. You can make extra marinade to
use as a sauce as long as you keep it separate from the meat.

Pork Chop Marinade

This Asian-style marinade works well on all cuts of pork but yields particularly
moist and tasty pork chops. It is reminiscent of a teriyaki marinade with a hint of heat
from the chili sauce. Brown sugar, spices, and soy sauce give sweet and savory flavors,
while the fresh ginger adds a bit of pungency.

Jamaican Jerk Marinade

Jamaican jerk seasonings and jerk rubs provide amazing Caribbean flavors to the
outsides of meats, but our marinade gets that great jerk flavor deep into the meat. Let the
pork rest in the mixture for up to 8 hours and cook as preferred. You're going to love the
delicious outer crust, but be amazed by the flavorful meat inside.

Pork Rib Marinade

By using a pre-made pork rub and combining it with vinegar and water, the rub
turns into a marinade.

Teriyaki Marinade

Mix soy sauce, water, sugar, garlic, vinegar, and green onions. Add a dash of hot
sauce for heat, or a tablespoon of molasses to thicken the preparation and make it
sweeter. Simply cook it until it's thickened and use on top of your cooked pork or any
other meat.

Pork Chop and Tenderloin Marinade

Ideal for either chops or tenderloin cuts, this Asian-inspired marinade combines
the best of savory flavors (peanuts, soy, and Worcestershire sauce) with fresh ginger and
earthy liquid smoke. Marinate your chops for 4 to 6 hours and cook as preferred.

Bourbon Marinade

This sweet bourbon marinade is amazing on any type of meat. Although it is

comprised of strong flavors like bourbon, brown sugar, mustard, oil, and Worcestershire
sauce, the end result is actually somewhat mild. This is a mild marinade so you will want
several hours marinating time with it before you grill.

10
Mustard-Vinegar Marinade
 This Asian-style marinade works well on all cuts of pork but yields particularly
moist and tasty pork chops. The acidity of the vinegar and Dijon mustard tenderize the
meat, adding flavor while the pork’s marinates.

Effects of Heat to Meat

1. If moisture is present and cooking is slow, it tenderizes connective tissue.

2. It coagulates protein. Even meats low in connective tissue can be tough and dry if
cooked at excessively high heats for too long.

3. High heat toughens and shrinks protein and results in excessive moisture lost.

4. Moist heats penetrate meat quickly. To avoid over cooking, meat should be simmered,
never boiled.

11
 What’s More

Directions: Answer the following question. Write the answer in the box below.

1. Does marinating help preserved meat? In what way?

2. Why do we need to marinade meat?

3. Is marinated meat heathy? Explain

12
 What I Have Learned

Directions: Apply what you have learned by answering the following question.

1. What is the best way to marinade meat?

2. What does marinating do to meat?

What I Can Do

Directions: Think of a simple dish that can easily be prepared and to which
you can apply what you just learned about marinade. Prepare the dish
with the guidance of someone at home and write a report about the dish
prepared. Share the learning gained while experiencing the whole
process.

Criteria Score Good(5) Fair(3) Poor(1)

Quality The written The written The written
report has report has report lacks
detailed and semi detailed information on
complete information on the assigned
information on the assigned task
the assigned task
task
Quantity The written The written The written
report is report is report is
composed of composed of composed of
three pages two pages one pages
Work Attitude Focused on Focused on Not focused
the assigned the assigned on the
task all the task assigned task
time sometimes
Total Score

Assessment

Directions: Write T if the statement is correct and F if the statement is false.

Write your answer on the space provided before each number.

13
_______1. Jamaican Jerk Marinade is mix soy sauce, water, sugar, garlic, vinegar,
 and green onions.
_______2. If moisture is present and cooking is slow, it tenderizes connective tissue.
_______3. High heat toughens and shrinks protein and results in excessive
moisture lost
_______4. Meat and poultry are generally marinated for 2 seconds up to 2 hours.
_______5. Moist heats penetrate meat quickly
_______6. High heat toughens and shrinks protein and results in excessive moisture
lost.
_______7. Sweet bourbon marinade is amazing on any type of meat.
_______8. Keep your meat refrigerated while it’s marinated.
_______9. Good marinade makes your favorite meat more flavorless, elastic and
juicy.
_______10. Pork Chop and Tenderloin Marinade is ideal for either chops or
tenderloin cuts.
_______11. Pork Chop Marinade is sweet, fruity works great on any cut of pork or
chicken.
._______12. To avoid over cooking, meat should be simmered, never boiled.
_______13. Use a non-reactive container - steer clear of aluminum, copper, or cast
iron.
_______14. By using a pre-made pork rub and combining it with vinegar and water,
the rub turns into a marinade.
_______15. If moisture is present and cooking is slow, it tenderizes connective
tissue.

14
 Lesson
Cooking Methods
3
What’s New

The two types of cooking methods are dry heat cooking and moist heat cooking.
Each of these methods uses heat to affect foods in a different way. All cooking
techniques, from grilling to steaming, can be grouped under one of these three methods.
Understanding and mastering the different types of cooking methods is essential to
becoming a great chef or home cook. Knowledge of cooking techniques allows you to
work with a variety of ingredients and kitchen equipment to achieve consistent, flavorful
results in your cooking. Continue reading to learn about the three main types of cooking,
all the techniques that fall under those types, and the foods that are complemented by
these techniques.

What Is It

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

15
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. 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.

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.

16
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 dry-heat cooking methods,
sautéing browns the food's surface as it cooks and develops complex flavors and
aromas.

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
17
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. In steaming, water is boiled continuously to produce a steady
amount of steam. The steam surrounds foods and cooks evenly while retaining moisture.

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

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.
18
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.

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.

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.

19
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.

What’s More

Directions: Write T if the statement is correct and F otherwise.

____1. Meats low in fat are often cooked with added fat to prevent dryness, like
sautéing, pan frying or braising.
____2. Roasting is a form of moist-heat cooking in which the item to be cooked is
partially covered with liquid.
____3. Dry heat cooking is a method include any technique that involves cooking
with moisture.
____4. Sautéing requires a warm pan.
____5. Dry-heat cooking typically involves high heat, with temperatures of 300°F or
hotter.
_____6. With simmering, the cooking liquid is a bit hotter than poaching from 280°F to
305°F.
_____7. Ground meat and cubed usually made from trimmings can be cooked by dry
heat or moist heat.
_____8. Meats high in fat are cooked without added fat, such as roasting or broiling
_____9. To develop flavor and appearance is also one of the objectives to get the
desired quality
_____10. Less tender cuts from leg or round are used for braising
_____11. Steaming is a moist-heat cooking technique that employs hot steam to
conduct the heat to the food item.
_____12.Tender cuts like ribs and loin cuts are used for roasting, broiling and
grilling.
_____13.This hot fat helps brown the surface of the food.
_____14. Least tender cuts from shanks, breast, brisket, and flank are cooked by
moist heat.
____15. Dry heat cooking refers to any cooking technique where the heat is
transferred to the food item without using any moisture.

20
 What I Have Learned

Directions: Fill in the blank with correct answer.

1. ________ 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.
2. ________ a moist-heat cooking technique that employs hot steam to conduct the
heat to the food item.

3. ________ 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.
4. ________ refers to any cooking technique where the heat is transferred to the
food item without using any moisture.
5. ________form of dry-heat cooking that uses a very hot pan and a small amount of
fat to cook the food very quickly.
6. ________ cuts from chuck or shoulder are usually braced.
7. ________ methods that involves cooking with moisture — whether it's steam,
water, stock, wine or some other liquid.
8. ________is not the only goal of cooking.
9. ________cuts from leg or round are used for braising.
10.________cuts from chuck or shoulder are usually braced.

What I Can Do

Directions: Think of a simple dish that can easily be prepared and to which you can
apply what you just learned about Methods of cooking. List all the methods
you apply. Evaluate your output using the scoring rubrics
Good Fair Poor
Criteria (3) (2) (1)
1. Used appropriate tools, utensils and
equipment
2. Cut and measure the ingredients
accurately
3. Presented the product neatly and
attractively
4. Product has desired color, texture
and temperature.
5. Product is well flavored and
seasoned
6. Observe safety measures
7. Practice personal hygiene and
sanitation
Total Score
Maximum Points: 21
21
 Assessment

Directions: Read the statement carefully and choose the letter that
corresponds to the word/words being described by the statement.

1. Cooking liquid is a bit hotter than poaching from 180°F to 205°F.

A. Braising C. Simmering
B. Steaming D. Grilling
2. These cuts like ribs and loin cuts are used for roasting, broiling and grilling.
A. Tougher cuts C. Least tender cuts
B. Tender cuts D. Less tender cuts
3. The following are example of dry heat cooking EXCEPT.
A. Roasting C. Sautéing.
B. Broiling D. Poaching
4. Which of the following statement is not true?
A. To develop flavor and appearance is also one of the objectives to get the
desired quality.
B. Braising is a good choice of cooking method for cuts of meat that are
tougher or from older animals.
C. Meats high in fat are cooked without added fat, such as roasting or
broiling.
D. Baking or roasting in an oven is a dry heat method because it uses hot
air to conduct the heat.
5. Cooking methods that rely on heat being conducted through the air from an open
flame.
A. Grilling & Broiling C. Roasting & Baking
B. Braising & Stewing D. Boiling
6. It involves submerging food in hot, liquid fat.
A. Roasting C. Simmering
B. Sautéing D. Pan-frying
7. It refers to any cooking technique where the heat is transferred to the food item
without using any moisture.
A. Dry heat cooking C. Moist heat cooking
B. Broiling D. Deep-frying
8. The following are least tender cuts EXCEPT.
A. Shanks C. Brisket
. B. breast D. Ribs
9. Forms of dry-heat cooking that Use hot, dry air to cook food roasting and baking.
A. Roasting & Baking C. Grilling & Broiling
B. Sautéing & Pan-Frying D. Braising & Stewing
10. A form of dry-heat cooking that uses a very hot pan and a small amount of fat to
cook the food very quickly.
A. Grilling C. Boiling
B. Sautéing D. Roasting
11. Which of the following is not true about the method of braising cut meats?
A. Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling
B. Tenderness is not the only goal of cooking.
C. Less tender cuts from leg or round are used for braising
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 D. Tougher cuts from chuck or shoulder are usually braced
12. These cuts from chuck or shoulder are usually braced.
A. Less tender cuts C. Tougher cuts
B. Least tender cuts D. Tender cuts
13. This is 100% brown with no signs of pink coloration and usually has a slight char
outside.
A. Well done C. Medium well
B. Rare D. Medium
14. It can be done on top of a stove, with a pot containing a small amount of liquid that
is brought to a simmer.
A. Steaming C. Boiling
B. Roasting D. Grilling.
15. It is where the water reaches its highest possible temperature of 212°F.
A. Boiling C. Deep-frying
B. Poaching D. Steaming

Answer Key

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References

Kong, Aniceta S. 2016, Technical – Vocational – Livelihood Education – Cookery Module

2 Manual. Quezon, City, Sunshine Interlinks Publishing House, Inc.

Meat Definition – Retrieve from

https://en.wikipedia.org/wiki/Meat.
Five kinds of doneness in meat – Retrieve from
https://iamaileen.com/meat-steak-doneness-done-yet/

Marination Definition-Retrieve from

https://en.wikipedia.org/wiki/Marination.

Marinades Definition-Retrieve from

www.allrecipes.com/article/grilling-101-marinades-brines-and-rubs .

Articles about preparation of food-Retrieve from

https://en.wikipedia.org/wiki/Cooking#:~:text=There%20are%20very%20many
%20methods,and%20vary%20in%20cooking%20time.

Methods of Cooking-Retrieve from

https://www.webstaurantstore.com/article/454/types-of-cooking-
methods.html#:~:text=The%20three%20types%20of%20cooking,one%20of%20these
%20three%20methods.

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Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax: (088) 813-3634
E-mail Address: [email protected]
Website: depedbukidnon.net.ph

24

For inquiries and feedback, please write or call:

Department of Education – Learning Resources Management and

Development Center (LRMDC)

DepEd Division of Bukidnon

Sumpong, Malaybalay City, Bukidnon
Telefax: (08822)855-0048
E-mail Address: [email protected]