10

10

SPECIALIZATION

(COOKERY)

REMEDIOS V. MONTEBON
Writer

TLE 10 - COOKERY
Department of Education • Republic of the Philippines
Quarter 4 -Week 7 Page 1
 TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10)
LO4: STORE MEAT - WEEK 7
REMEDIOS V. MONTEBON
AUTHOR

This module specifically crafted to focus on the different activities that will assess
your level in terms of skill and knowledge necessary for Grade 10 Cookery.
Before starting this module, I want you to set aside other tasks that will disturb
while enjoying the lessons. Read the simple instructions below to successfully enjoy
the objective of this module.
1. Follow carefully all the contents and instructions indicated in every page of this
module.
2. Write in your notebook the concepts about the lessons. Writing enhances
learning, that is important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with
an idea of having job opportunities and experience independently to set up a
business enterprise which will generate jobs for others.

At the end of the lesson, you are expected to:

LO4: Store Meat (Meat Preservation )

2.1 Identify different methods of preserving meat
2.2 Enumerate the importance of preserving meat
2.3 Present preserve meat dishes aesthetically, based on its process.

Find out how much you already know about the lesson by answering the test below:
I. Multiple Choice.

Directions: Answer the following questions and choose the letter of the best answer. Write your
answer in your answer sheet.

1. It refers to the process of adding to the length of time that the meat is fresh healthy and
bacteria free for human consumption.
A. Meat dehydration C. Meat Packaging
B. Meat butchering D. Meat Preservation

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 2
 2. What process involves the reduction of 70% of moisture content of meat to about 15%?
A. Canning B. Drying C. Salting D. Smoking
3. What can one use to remove water from the tissue of the meat and cells of spoilage
organisms that maybe present in meat?
A. Canning B. Drying C. Salting D. Smoking
4. When freezing meat, it should be at _____°C to deactivate enzymes and bacteria.
A. 10 B. 20 C. 30 D. 40
5. What method of drying meat uses sunlight to reduce the amount of moisture content of
meat?
A. Dehydrating B. Salting C. Smoking D. Sun drying
6. . What process of meat preservation uses salt, sugar and other curing elements to
prolong the qood quality of meat?
A. Canning B. Curing C. Salting D. Smoking
7. When using hot smoking process for meat, the temperature should be _______ to speed
up the drying process.
A. 51-59 % B. 61-69 % C. 71-79 % D. 81-89 %
8. . What process of meat preservation involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas?
A. Freeze drying B. Smoke drying C. Oven drying D. Sun drying
9. What temperature range is needed when meat is stored to retard mold and bacterial
growth for a limited period of time?
A. 2-10°C B. 3-10°C C. 5-10°C D. 8-10°C
10. What is the process that uses oven for drying to remove moisture from the meat?
A. Canning B. Dehydration C. Salting D. Smoking

I. FACT OR BLUFF
Directions: Analyze the following sentences and choose FACT if the statement is correct and
Bluff if it is wrong. Write your answer in your answer sheet.

1. Choose white plate when plating because the color of the food appears brighter and
interesting when serve.

2. Rule of odds in plating refers to the number of elements on a dish.

3. Layering meat when plating does not add height in arranging food on a plate.

4. The rim of the plate should be clean so that the food residue or prints are not visible.

5. Colors, shapes and textures of food is not considered when plating.

You learned from the previous lessons how to apply different techniques in meat
preparation and cook meat dishes according to the given recipe. This time you will know how to
the different methods of preserving meat and its importance.

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 3
Learning Outcome 4: Store meat
Meat preservation is the process of adding to the length of time that the meat is fresh,
healthy and bacteria free for human consumption.

Purpose of preserving meat

• it helps delay product spoilage
• it helps extends life of the product
• it helps improve the quality of the product.

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
https://image.shutterstock.com/imag
e-photo/there-lots-sundried-meat-
600w-749477494.jpg

2.9. 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.

https://earthfoodandfire.com/wp-
content/uploads/2019/01/beef-jerky-drying-in-a-
oven.jpg

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.
https://i.pinimg.com/originals/5b/81/4d/5
b814d70886659a655c013d2f25fdcf9.jpg

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 1
 • 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.

C. 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.

https://www.seriouseats.com/2019/0
4/20190416-pork-shoulder-vicky-
wasik-8.jpg
D. 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 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.
https://www.hiperbaric.com/wp-
content/uploads/2020/08/0.-
Gen%C3%A9rica_-carnicos_tabla-
embutidos-desde-arriba.jpg

E. Refrigerating – Meat is stored at a temperature range of 2

to 10ºC to retard mold and bacterial growth for a limited
period.

https://cf.shopee.ph/file/86f8762b5a7
75dbc297c9a472dbd637b

F. 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.

https://static.fanpage.it/wp-
content/uploads/sites/22/2018/04/m
eat-freezer.jpg
G. 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.
https://www.sbcanning.com/wp-
content/uploads/2020/08/Steps-
in-Meat-Canning.jpg

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 2
H. 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.
https://lh3.googleusercontent.com/prox
y/MnNre8IuuHnEcnzGdzXh52dsdoam
DYZVJxI3SHBHyKYLnONrJ4-
e3Aue8LeQOwCazXK26scBMvVKMw
AL5xw6cCd4B4k2AMcRH4wl_Q-
bUqqhrT90SFMmC1gZeD-
qvUlDuvbRM6_h

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.

https://cdn-a.william-
reed.com/var/wrbm_gb_food_pharma/storage/images/pu
blications/food-beverage-
nutrition/foodnavigator.com/article/2019/09/06/cutting-
meat-consumption-may-cause-serious-harm-academics-
warn/10121111-1-eng-GB/Cutting-meat-consumption-
may-cause-serious-harm-academics-warn.jpg

Activity 1. TRUE OR FALSE

Directions: Analyze the sentences and put a plus sign if the sentence is true and X
mark if the sentence is wrong. Write your answer in your answer sheet.

1.Meat preservation helps delay product spoilage.

2. Drying can reduce 30% of water content of the meat.
3. Artificial meat drying is done using an oven.
4. Curing meat can be done by using salt, sugar and other curing elements.
5. Freesing activates enzymes and bacteria in meat.

Activity#2 IDENTIFY ME!

Directions: Identify the different process use in preserving meat. Write your answer in
your answer sheet.

1.
2.

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 3
 3. 4. 5.

Critical Thinking Questions:

1. Why is it important to preserved meat?

________________________________________________________________
________________________________________________________________
________________________________________________________________
__________________

2. How can you preserve meat? Give one example and discuss its process.
________________________________________________________________
________________________________________________________________
________________________________________________________________
__________________

It is important to preserve the meat dishes because it adds to the length of

time that the meat is fresh and bacteria free for human consumption. There are
different ways of preserving meat namely :drying, salting, smoking, curing,
freezing, and canning. This process could delay the product spoilage, extends life
of the product, and helps improve the quality of the meat.

I. Multiple Choice.

Directions: Answer the following questions and choose the letter of the best answer.
Write your answer in your answer sheet.

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 4
1. The process of adding to the length of time that the meat is fresh ,healthy and
bacteria free for human consumption is called ___________?
A. Meat dehydration C. Meat Packaging
B. Meat butchering D. Meat Preservation
2. It is the process involve in the reduction of 70% of moisture content of meat to about
15%?
A. Canning B. Drying C. Salting D. Smoking
3. What can one use to remove water from the tissue of the meat and cells of spoilage
organisms that maybe present in meat?
A. Canning B. Drying C. Salting D. Smoking
4. When freezing meat, it should be at _____°C to deactivate enzymes and bacteria.
A. 10 B. 20 C. 30 D. 40
5. It is a method of drying meat that uses sunlight to reduce the amount of moisture
content of meat?
A. Dehydrating B. Salting C. Smoking D. Sun drying
6. It is a process of meat preservation uses salt, sugar and other curing elements to
prolong the good quality of meat?
A. Freeze drying B. Smoke drying C. Oven drying D. Sun drying
7. When using hot smoking process for meat, the temperature should be _______ to
speed up the drying process.
A. 51-59 % B. 61-69 % C. 71-79 % D. 81-89 %
8. . What process of meat preservation involves the removal of moisture from the meat
tissues by transforming the moisture content into ice and gas?
A. Canning B. Drying C. Salting D. Smoking
9. What temperature range is needed when meat is stored to retard mold and bacterial
growth for a limited period of time?
A. 2-10°C B. 3-10°C C. 5-10°C D. 8-10°C
10. What is the process that uses oven for drying to remove moisture from the meat?
A. Canning B. Dehydration C. Salting D. Smoking

Directions: Write a reflective learning about the different methods of preserving

meat by completing the statements inside the box below:

Upon learning the presentation of different methods of preserving

meat …………………….

I realized that __________________________________________________________.

I became aware that _____________________________________________________

The significance of this lesson in my life is ____________________________________.

LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A GANNABAN
Validator

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 5
References:

K to 12 Learning Module in Cookery 10. Department of Education. Pages 387 - 393

https://cdn-a.william-reed.com/var/wrbm_gb_food_pharma/storage/images/publications/food-beverage-
nutrition/foodnavigator.com/article/2019/09/06/cutting-meat-consumption-may-cause-serious-harm-
academics-warn/10121111-1-eng-GB/Cutting-meat-consumption-may-cause-serious-harm-academics-
warn.
https://lh3.googleusercontent.com/proxy/MnNre8IuuHnEcnzGdzXh52dsdoamDYZVJxI3SHBHyKYLnONrJ
4-e3Aue8LeQOwCazXK26scBMvVKMwAL5xw6cCd4B4k2AMcRH4wl_Q-bUqqhrT90SFMmC1gZeD-
qvUlDuvbRM6_h
https://www.sbcanning.com/wp-content/uploads/2020/08/Steps-in-Meat-Canning.jpg
https://static.fanpage.it/wp-content/uploads/sites/22/2018/04/meat-freezer.jpg
https://cf.shopee.ph/file/86f8762b5a775dbc297c9a472dbd637b
https://www.hiperbaric.com/wp-content/uploads/2020/08/0.-Gen%C3%A9rica_-carnicos_tabla-
embutidos-desde-arriba.jpg
https://www.seriouseats.com/2019/04/20190416-pork-shoulder-vicky-wasik-8.jpg
https://image.shutterstock.com/image-photo/there-lots-sundried-meat-600w-749477494.jpg

https://earthfoodandfire.com/wp-content/uploads/2019/01/beef-jerky-drying-in-a-oven.jpg

COOKERY 10
KEY TO CORRECTION
QUARTER 4 – WEEK 7

5. BLUFF
4. FACT
3. BLUFF
2. FACT
5. DEEP FREEZING
1. FACT
4. SALTING
3. CURING
Looking Back
2. FREEZING
1. DRYING
10. B
9. A
Activity # 2
8. A
7. C
15. FALSE
6. B
14. TRUE
5. D
13. TRUE
4. A
12. FALSE
3. C
11. TRUE
2. B
1. D
Activity #1
I. MULTIPLE CHOICE

Pre-test/Post test
Key to correction

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 6
 Technology and Livelihood Education
COOKERY 10
QUARTER 4 – WEEK 7
ANSWER SHEET

Name: Grade: _____________Section:_____________________________

Quarter: 4 Week: __7__ Teacher: __ School: ___________________

PRE- TEST POST TEST

1. 6. 1 6

2. 7. 2 7

3. 8. 3 8

4. 9. 4 9

5. 10. 5 10

LOOKING BACK (10 POINTS)

1. 3.
2. 4. 5.

Activity 1

1.
2.
3.
4.
5.
SCORE:

Activity 2

1.

.2.

3.

4.

5.

Score

TLE 10 - COOKERY
Quarter 4 -Week 7 Page 7