10

Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
Misamis Street, Bago-Bantay, Quezon City

UNIFIED SUPPLEMENTARY LEARNING MATERIALS

(USLeM)

(COOKERY 10)
QUARTER 4 – MODULE 2
(COOK MEAT CUTS)
Development Team of the Module
Writers: Sujen E.Barrato
Content Editors: Divina C. Aliscad, Bernadette O. Corelo
Language Editor: Dr. Valentina A. Ballesteros
Management Team: Malcolm S. Garma, Regional Director – NCR
Dr. Dominico C. Idanan, Schools Division Superintendent
Genia V. Santos, CLMD Chief – NCR
EXPECTATIONS Madeline Ann L. Diaz, CID Chief SDO Muntinlupa City
James A, Roldan, EPS TLE – NCR
At the end of the module, Dennis M. Mendoza,
you should be ableLRto:
EPS - NCR
Dr. Valentina A. Ballesteros, EPS-SDO Muntinlupa City
Dr. Gina U. Urquia, LR EPS SDO Muntinlupa City
2.1. Identify the market
Nancy C.forms and cuts
Mabunga, of meat
Librarian – NCR

This is a Government Property. Not For Sale

Sale
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Grade 10 – (COOKERY 10)
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2.2. Prepare meat cuts according to the given recipe.

PRE-TEST
Directions: Read the sentences carefully. Write the letter of the correct answer in
your notebook.

1. Which of the following animal produces veal meat?

A. calf B. deer C. hog D. sheep

2. What market form of meat does not undergo chilling?

A. cured meat B. fresh meat C. frozen meat D. processed meat

3. Which part of the meat helps you identify the less tender cuts?
A. bone B. fat C. flesh D. ligament

4. In what part of the meat has the greatest amount of quality protein?
A. bone B. fat C. flesh D. ligament

5. What type of meat cut requires long and slow cooking temperature?
A. less tender B. tender C. slightly tough D. tough

6. Which of the following type of knives is a long – bladed hatchet or a heavy knife
used by a butcher?
A. butchers knife C. chopper knife
B. set of slicing knife D. cleaver knife

7. What type of cooking method does not belong to dry heat method?
A. baking B. broiling C. roasting D. stewing

8. Which of the following cooking method is referred to, when meat is cooked in
steaming liquid in which bubbles are breaking on the surface?
A. boiling B. broiling C. roasting D. stewing

9. What do you call the process when an oil-acid mixture is used to enhance the
flavor of meat?
A. brine solution C. salt and calamansi mixture
B. marinade D. soy sauce and vinegar mixture

10. What type of tool is used for carving?

A. cleaver knife B. fork C. slicer D. razor knife

11. Which of the following meat cut does internal organs belong?
A. less tender cuts B. tender cuts C. tough cuts D. variety cuts
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12. In what place should meat products be stored?

A. crisper B. cold shelf C. dry shelf D. freezer

13. Which of the following meat cut is the tenderest cut of beef?
A. chunk B. round cuts C. sirloin D. tenderloin

14. Which of the following should be considered first when buying meat in the
market?
A. brand B. price C. quality D. round cuts

15. When storing goods, what is the best thing to consider?

A. expiration date B. fragility C. size D. quality

LOOKING BACK
Directions: Identify the items being described in the sentence. Choose your
answer from the given box. Write the word that corresponds to your answer
in your notebook.

Butcher knife Collagen Elastin Utility knife Lean meat

1. This is used for cutting, sectioning, and trimming raw meats in the butcher
shop.
2. This knife is used for carving roast chicken and duck.
3. This is composed of long, thin muscle fibers bound together in bundles.
4. These are white connective tissue that dissolves or breaks down by long, slow
cooking with liquid.
5. This is yellow connective tissue and is not broken down in cooking.

BRIEF INTRODUCTION

Meat refers to the edible flesh of animals. This is an animal flesh that is
eaten as food. The term used for the flesh of cattle is beef and veal, for sheep, it is
lamb and for pigs, it is pork. Meat comprises water, protein, fat, and various
amounts of minerals and vitamins. The four kinds of doneness in meat are rare,
medium rare, medium and well done.

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY 10)
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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

1. Protein – High-quality protein is the major constituent of meat after

water, accounting for about 20 percent of its weight.
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.
Safe Cooking Temperatures for Various Meat

Market forms of meat

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

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY 10)
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Meat Cuts
Primary cuts of meat

Veal

Beef

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Pork

Lamb

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY 10)
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ACTIVITIES

Activity 1
Directions: Fact or Bluff. Write FACT if the statement is correct and BLUFF if it
is NOT.

____________ 1. The entrees are usually served as the main dish with suitable
vegetable and salad garnishes.
____________ 2. Meat consists of water protein and fat, with a few minerals and
vitamins.
____________ 3. Rare is when pressed with a finger, the meat is very soft with
jelly like texture.
____________ 4. Medium rare is when pressed with a finger the meat feels hard
and rough.
____________ 5. Well done is when pressed with a finger, meat feels firm and
there is a definite resistance.
____________ 6. High-quality protein is the major constituent of meat after
water, accounting for about 20 percent of its weight.
___________ 7. Meat is an excellent source of certain B vitamins.
___________ 8. Meat is an excellent source of iron, zinc, copper, phosphorous,
and a few other trace minerals.
____________9. Niacin is obtained from tryptophan, an amino acid plentiful in
meats and milk.
____________ 10. Meat contains very little carbohydrates, glycogen, found in
liver and muscle tissue. It is present when the animal is alive.

Activity 2
Directions: Arrange the jumbled letters to form a word/s, then write a short
description of each word formed. Write the correct answer on a separate sheet of
paper.

1. EATM _______________ ____________________________________________

2. MABL _______________ ____________________________________________

3. NESSDONE _______________ ____________________________________________

4. ERAR TEAM _______________ ____________________________________________

5. MEDUIM ________________ ____________________________________________

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY 10)
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Activity 3

Directions: Write an essay on the significant learning that you learned from this
lesson. Write your answer on a separate sheet of paper.

Consider the following guide questions:

1. How will this lesson help you in preparing your food at home?
2. To whom will you share the information that you have learned? Why?
3. What entrepreneurial activity can you do to apply the learning that you
gained?

REMEMBER

In the classical menu, the term entrée refers to the courses after the
grosses 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 entrees are cut
up before being cooked. They do not require the same methods of preparation as
the gross pieces which are prepared in single large piece. It is, therefore, not
possible to group the two types of dishes in the same category.

CHECKING YOUR UNDERSTANDING

Directions: Complete the table below. First row is an example of your activity.

TYPE OF SOURCES IMAGES TYPE OF BEST RECIPE FOR

MEAT CUTS THE TYPE OF MEAT
CUTS
1.Chevon Deer/goat
Loin chops

2.Pork
Shoulder

3.carabeef

Back ribs

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY 10)
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4. veal
leg chops

5.lamb
Strips

POST-TEST
Directions: Choose and write the letter of the correct answer on a separate sheet of
paper.

1. Which of the following consists of water protein and fat, with a few minerals and
vitamins?
A. beef meat B. chicken meat C. frozen meat D. meat

2. What market forms of meat does not undergo chilling?

A. cured meat C. frozen meat
B. fresh meat D. processed meat

3. In what part of the meat helps you identify the less tender cuts?
A. bone B. fat C. flesh D. ligament

4. Which of the following part of the meat has the greatest amount of quality
protein?
A. Bone B. Fat C. Flesh D. Ligament

5. This type of meat cut requires long and slow cooking temperature.
A. less tender B. tender C. slightly tough D. tough

6.Which of the following meat that is recently slaughtered, has not been preserved
nor frozen?
A. chilled meat C. fresh meat
B. cured meat D. processed meat

7. What type of meat should be placed in chiller or slightly chilled?

A. chilled meat C. fresh meat
B. cured meat D. processed meat

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
Grade 10 – (COOKERY 10)
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8. Which of the following meat is preserved by salting, smoking or aging?
A. chilled meat C. fresh meat
B. cured meat D. processed meat

9. This type of meat is preserved by chemical process.

A. chilled meat C. fresh meat
B. cured meat D. processed meat

10. Which of the following refers to the edible flesh of animals that can be eaten as
food?
A. beef meat B. chicken meat C. frozen meat D. meat

11. What do you call the meat of swine?

A. beef B. carabeef C. chevon D. pork

12. Veal is the meat of what kind of animal?

A. cattle over 1 year old C. sheep
B. goat D. young calf

13. Which of the following is the meat of deer?

A. beef B. carabeef C. chevon D. pork

14. What do you call the meat of cattle over 1 year old?
A. beef B. carabeef C. chevon D. pork

15. Which of the following is the meat of sheep?

A. carabeef B. chevo C. lamb D. pork

REFERENCES
Willett-Wei, Megan. "Everything You Need To Know About Beef Cuts In One Chart."
Business Insider. October 02, 2014. Accessed March 17, 2021.
https://www.businessinsider.com/beef-cuts-chart-2014-
Ontarioporkrecipes (Director). (2016, May 02). Pork leg - ONTARIO pork Butchery demo
[Video file]. Retrieved March 17, 2021, from https://www.youtube.com/watch?v=J-
T4akLKu_0

"Pin on WildWoods Wildedtx.blogspot.com." Pinterest. February 03, 2021. Accessed March

17, 2021. https://www.pinterest.ph/pin/462744930434875996/.

"Goat Processing: Goat Cuts: Amery, WI." Goat Cuts | Amery, WI. Accessed March 17,
2021. https://www.amerymeatmarket.com/goat.

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 UNIFIED SUPPLEMENTARY LEARNING MATERIALS
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Alden, Lori. Cooks Thesaurus: Veal Leg Cuts. Accessed March 17, 2021.
http://www.foodsubs.com/MeatVealLeg.html.

LM Cookery 10

ANSWER KEY

VARYVARY
15. A UNDERSTANDING ANSWERS MAY
14. C 15.C
NOTE: CHECKING YOUR 14.A
13. D
12. D 10. TRUE 13.C
11. D 9. TRUE 12.D
10. D 5. ELASTIN 8. TRUE 11.D
9. B 10.D
4. COLLAGEN 7. TRUE
8. B 9.B
6. TRUE 8.B
7. B 3. LEAN MEAT
5. BLUFF 7.A
6. A
2. UTILITY KNIFE 4. BLUFF 6.C
5. D
4. C 3. TRUE 5.D
KNIFE 4.C
3. D 2. TRUE
2. D 1.BUTCHER 1. TRUE 3.D
1. D 2.D
BACK UNDERSTANDING 1.D
PRE-TEST LOOKING CHECKING YOUR POST-TEST

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