This lesson is intended for Grade 10 and Cookery 11 and 12 learners for Quarter 4 - Prepare and Cook meat. Enjoy and feel free to browse this presentation!

1. Lesson 1
Prepare and Cook Meat
MARISSA C. COLLADO
Subject Teacher
Learning Outcome1:
Perform Mise’en Place

3. Objectives:
Learning Competency: Perform Mise ‘en
Place for Meat.
At the end of the lesson learners will be able to:
Identify the tools and equipment used in
cooking meat dishes
Classify the tools and equipment in cooking
meat.

7. Mise ‘en place
◻Mise en place (pronounced meez ahn
plahs)- The term used in professional
kitchens to describe the organizing and
arranging of the work space, ingredients
and equipment before beginning to cook.
It translates directly from French as, ”to
put in place".

8. ◻ Most utensils have been invented to make life
more convenient
◻ Some basic utensils make cooking fun
because less time is spent actually preparing
the food for cooking.

9. Preparation Tool
◻ Tenderizers are
usually in the form of a
mallet with a flat or point-
protruding shaped
surface and is used to
pound the meat in order
to break apart the tough
fibers.

10. Preparation Tool
◻Flipper is used
to turn or flip food
without piercing it.

11. Preparation Tool

12. Preparation Tool

13. Slotted Spoon
◻ Utensil for lifting solid foods such
as vegetables from liquid.

14. Ladle
◻ Cup or bowl shaped
spoon used from
transferring liquids
such as soups.

15. Turner
◻ It is used for lifting
and turning items
like pancakes and
meat.

16. Two-Tine Fork/Meat Fork
◻ A tool for lifting meat
or large pieces of
food from pans.

17. Tongs
◻ Safety pinchers to
easily and safely
grab or turn food
items.

18. Vegetable Peeler
◻ Thin blade to
remove the outer
surface of fruit and
vegetables.
◻ Always peel away
from you.

19. Grater
◻ Various holes and
blades which cut
cheese and
vegetables into thin
strips or slices.

20. Colander
◻ A bowl with holes
used to drain pasta
and other liquids
from food.

21. Strainer
◻ A fine wire mesh
used to drain liquids
from smaller
amounts of food.

22. Serving Tool

23. Cooking Tool

24. Saucepan
◻ A deep cooking pan
with a handle and lid
for boiling
simmering and
steaming foods.

25. Casserole Pot
 It is used to
cooked stew or
other moist food
dish, cooked slowly
at a low heat.

26. Grill Rack
It is used to hold the
food when grilling.
Food lying on a rack is
cooked by radiant heat
from below, as in a
barbecue.

27. Oven Mitts and Hot Pads
◻ Insulated fabric
gloves used to
protect hands when
handling hot items.

28. Cutting Tools

29. Chef’s Knife or French Knife
◻ Large knife for
chopping and
cutting large items
like meat and
vegetables.
◻for general purpose
chopping, slicing,
and dicing.

30. Boning Knife
◻ It is used for boning raw meats and poultry.

31. Slicer
◻ It is used for carving and slicing cooked
meats.

32. Butcher Knife
◻ It is used for cutting, sectioning and trimming
raw meats in the butcher shop

33. Cleaver
◻ It is used for cutting through bones.

34. Cutting Boards
◻ Wood or Plastic surface for
protecting counters when
cutting foods.
◻ Green: Fruits and Vegetables
◻ Yellow: Poultry
◻ Red: Raw meats
◻ Blue: Cooked foods
◻ Brown/Tan:Seafood
◻ White: Dairy

35. Sharpening Steel
◻ Flint type rod for
sharpening blades
of knives.

36. Measuring Tools

37. Measuring Glass
◻ Measuring device
for LIQUIDS ONLY!
◻ Remember to check
it at eye level!
◻ Come in various
sizes

38. Dry Measuring Cups
◻ Set of cups to assure
that the right amount
of dry ingredients are
used.
◻ Dry ingredients
include what food
items?
◻ Why shouldn’t liquid
go in these?
◻ Remember the standard set: ¼
cup, 1/3 cup, ½ cup, 1 cup.

39. Measuring Spoons
◻ Set of spoons to
assure the right
amount of a small
ingredient is used.
◻ Can be used for wet
OR dry ingredients
◻ Remember the standard set:
¼ teaspoon, ½ teaspoon,
1 teaspoon, 1 tablespoon

40. Equipment
Refrigerator and
Freezer
◻These are used to keep
food fresh, prevent food
spoilage and inhibit the
growth of bacteria

41. Stove
◻Stoves rely on the
application of direct heat
for the cooking process.

42. Equipment

43. Example

44. What’s More
A. Directions: Inside the box, there are jumbled words referring to
tools and equipment used in cooking a certain recipe. Arrange the
letters to form the correct word/s. Write your answers in your
answer sheet. Also, classify them using the table below.
zerefers veno seamingur upc
technik rashes paremtterue acsesl valerec
Cutting
Implements
Measuring
Device/Tools
Equipment

45. B. Directions: Write TRUE if the statement is correct and FALSE if the
statement is wrong. If it is FALSE write the correct word/s to make the
statement correct. Write your answer on your answer sheet.
1. French knife is used for carving roast
chicken and duck.
2. Butcher knife is used for cutting,
sectioning and trimming raw meats in the
butchers shop.
3. Utility knife is also known as chef’s knife.
4. Scimitar is used for accurate cutting of
steaks.
5. Slicer is used for carving and slicing
cooked meats.

46. Home-Based Activities
What I have Learned
- Match Column A with Column B. Write the letter
of your answer on your activity sheet.
What I Can Do
- Learners are task to visit their kitchen at home and list
down at least 15 tools and equipment that are needed in
preparing and cooking meat. Classify them according to
uses. Write each tools and equipment in the box provided
shown on page 8 of your SLM. Write your answer on your
answer sheet.

47. What I Can Do
Preparing
Tools
Serving
Tools
Cutting
Tools
Measuring
Tools
Equipment

48. Criteria
Category Scoring Criteria
Total
Points Score
Organization
(5 points)
The type of presentation is appropriate for the topic and
audience.
5
Information is presented in a logical sequence.
Presentation appropriately cites requisite number of
references.
Content
(15 points)
Introduction is attention-getting, lays out the problem
well, and establishes a framework for the rest of the
presentation.
10
Technical terms are well-defined in language
appropriate for the target audience.
Presentation contains accurate information.
Material included is relevant to the overall
message/purpose.
Appropriate amount of material is prepared, and points
made reflect well their relative importance.
There is an obvious conclusion summarizing the
presentation.
Score Total Points 15