cookery lesson

2. Kinds Of
Doneness In Meat

3. a. Discuss the different kinds of doneness in
meat and meat nutrient content
b. Determine the importance of the nutrient
content of meat and its impact on overall
health and well-being
c. Perform the steps on how to cook and
achieve the doneness of meat by using
pictures

4. Springy - able to spring
back or bounce into shape
of meat
Resistance - it refers to
the level of firmness or
tenderness of meat
Firm - it means that
meat has a solid texture

5. When pressed
with a finger,
the meat is very
soft with jelly
like texture
RARE

6. MEDIUM RARE
When pressed
with a finger,
meat feels
springy and
resistant.

7. When pressed
with a finger,
meat feels firm
and there is a
definite
resistance.
MEDIUM

8. When pressed
with a finger the
meat feels hard
and rough.
WELL DONE

9. Meat Thermometer

10. Cuts of beef used for Steak

11. T-bone
The T-bone is known
for its strong, beefy
flavor, and the T-
shaped bone makes
for an attractive
presentation on a
plate

12. Rib-eye
The marbling of fat
throughout the ribe-
eye gives it a
buttery, melt-in-
your-mouth texture
and adds to the
depth of flavor.

13. Tenderloin
Tenderloin steak
is one of the most
tender cuts of
beef, with a soft,
chewier, and juicy
texture

14. Nutrient Content
of Meat

15. PROTEIN
When we eat meat, our body
breaks down the protein into
amino acids, which are then
used to build and repair
tissues in the body. Protein is
necessary for the growth and
repair of tissues in the body,
including muscles, and
bones.

16. FAT
Fat provides the body with
energy. Fat content in meat
can vary widely, it depends to
the types of meat and its cut.
While fat is an important
nutrient, it is important to
consume it in moderation and
to choose leaner cuts of meat
whenever possible.

17. CARBOHYDRATES
Most cuts of meat contain very
little to no carbohydrates,
although some processed
meat products may contain
added carbohydrates in the
form of sugars. Carbohydrates
are an important
macronutrient that provide the
body with energy.

18. VITAMINS
1. Thiamine: also
known as Vitamin B1,
is found in meat. It
helps to convert
carbohydrates into
energy and is essential
for the proper
functioning of the
nervous system

19. VITAMINS
2. Riboflavin: Riboflavin, also known
as Vitamin B2, is found in meat and is
important for the normal vision of eye.
help prevent cataracts, damage to the
lens of the eye.

20. VITAMINS
3. Niacin: also known as
Vitamin B3, is found in
meat and essential for
healthy skin. It also acts
as an antioxidant,
helping to protect cells
from damage caused by
free radicals.

21. VITAMINS
4. Pyridoxine: also
known as Vitamin
B6, is found in meat
and is important to
enhance mood,
improve sleep, and
fight stress to our
body.

22. VITAMINS
5. Cobalamin: also known
as Vitamin B12, helps
keep your body's blood and
nerve cells healthy and
helps. Vitamin B12 also
helps prevent anemia, a
blood condition that makes
people tired and weak

23. MINERALS
Iron: is essential for the formation of red blood
cells and the transportation of oxygen throughout
the body.
Zinc: important for immune function, wound
healing, and cell growth and division.
Phosphorus: important for the formation of
strong bones and teeth, as well as for energy
metabolism.

24. What are your take-aways
from today's lesson?
How can the learnings in this
lesson provide in your area of
specialization?

28. For your assignment, search and find
out more about the 12 B Vitamins,
including their names, and list the
foods from which we can obtain them.
Write your assignment on a one whole
sheet of paper.