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Module 3 G10 (Q4)

This document is a study guide about marinades. It contains 3 main points: 1. It defines marinades as acidic sauces used to improve flavor and tenderize meat/fish/vegetables. The basic components of a marinade are an acid, oil, and herbs/spices. 2. It provides examples of different types of marinades including pineapple, pork chop, pork rib, and teriyaki marinades. 3. It gives students a homework assignment to prepare a simple marinade using the guidelines discussed and submit a photo of their marinade by a specified date. Students will be evaluated on clarity, use of components, timeliness, and following

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Meco Chica
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165 views4 pages

Module 3 G10 (Q4)

This document is a study guide about marinades. It contains 3 main points: 1. It defines marinades as acidic sauces used to improve flavor and tenderize meat/fish/vegetables. The basic components of a marinade are an acid, oil, and herbs/spices. 2. It provides examples of different types of marinades including pineapple, pork chop, pork rib, and teriyaki marinades. 3. It gives students a homework assignment to prepare a simple marinade using the guidelines discussed and submit a photo of their marinade by a specified date. Students will be evaluated on clarity, use of components, timeliness, and following

Uploaded by

Meco Chica
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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STUDY GUIDE

STUDY
TLE 10: Cookery GUIDE
Quarter 4: Week 3 Assessment: ____________

Acts. & Exers: ___________

LESSON 3: MARINADES
One thing that attracts us before eating the food is because of its aroma. The reason why
the food is appetizing is because of the marinades.
In this module, you learn the common example of marinades and also the difference
between marinades and marinate.

LEARNING OUTCOMES:

At the end of the module the students will be able to:


 Identify three basic component of marinade.
 Describe the different kinds of marinade.
 Prepare a simple marinade.

No part of this module may be reproduced in any form including photocopying without permission from the writer.
STUDY GUIDE
Abstraction
MARINADE

Marinade is a savoury acidic sauce in which meat, fish or vegetable is soaked to improve its
flavour or to tenderized meat. A marinade adds flavour to your meat making it tender and juicy.

Making a marinade is very simple you just need the following basic components:
1. Acid- it breaks down the meat and tenderizes it. Examples are lemon juice, vinegar,
yogurt or wine.
2. Oil- it protects and preserves the food while marinated and also when it’s being cooked.
3. Herb or Spices- It gives the marinade its unique flavour and zest.

General Guidelines in Preparing Marinade

 Marinate meat for 2 hours up to 2 days


 Seafood and fish should be marinated for no longer than 1 hour.
 Use a non-reactive container; Do not use aluminium, copper, or iron.
 Always refrigerate your meat while it is marinating.
 Never reuse marinades.

Example of Marinades that can be used:


1. Pineapple Marinade- It is a sweet fruity marinade that works great
on any cut of pork or chicken giving it a great Hawaiian Teriyaki
flavour. 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.

2. Pork chop Marinade- This is a great Asian style marinade that works well on all cuts of pork,
particularly pork chops.
3. Pork Rib Marinade- This uses a pork rub for the seasoning with vinegar and water to turn it
into a marinade.
4. Teriyaki Marinade- It works particularly with pork and gives it a sweet salty taste.

5. Mustard Vinegar Marinade- Simple mustard marinade that tenderizes


and adds flavor. It works well on pork.

A great pork chop marinade that will make your pork extra juicy with a terrific savoury
flavour and a gorgeous caramelised crust without overpowering the natural flavour of pork. Even 1
hour of marinating makes a remarkable difference
Ingredients needed:
 ¼ cup extra virgin olive oil
 2 large pork chops
 3 tablespoons dark brown sugar
 2 tablespoon lemon juice
 2 tablespoons spicy brown mustard
 4 cloves garlic, chopped
 2 teaspoons dried thyme
 1 teaspoon onion powder
 1 teaspoon Worcestershire sauce
 ½ teaspoon kosher salt
 ½ teaspoon freshly ground black pepper
Directions
Instructions Checklist
1. Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the
other side. Open the two sides and spread them out like an open book.

2. Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire
sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour
into a large resealable plastic bag.

3. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate
in the refrigerator, 6 to 8 hours.
STUDY GUIDE
Application
Prepare a simple marinade which you can do at home for your dinner. You can choose one
(1) with the given examples of marinade in this module or you can make your own style. Take a
clear picture of your final output and send it to my messenger account (Meco Chica) until March
26, 2020.

Your output will be evaluated using these criteria.

Criteria
Clarity of Picture 20 %
Uses the basic components of marinades 40%
Punctuality 20%
Follows the guideline in making marinade 20%
Total= 100%

“Thank you for putting effort on answering this module. You did a great job”

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