This will help learners to enhance their knowledge

1. Overview:
This lesson covers the skills, knowledge, and attitudes
required to prepare and cook meat.
Learning Outcomes:
At the end of the lesson you are expected to do the
following:
1. perform mise’n place;
2. cook meat cuts;
3. present and evaluate meat dishes; and
4. store meat.

2. Introduction of Meat
Meat is a term for the flesh of cattle (beef and veal), sheep (lamb)
and pigs (pork). Meat comprises water, protein, fat, and various
amounts of minerals and vitamins.
Beef is divided into large sections called primal cuts. These beef
primal cuts or “primal” are then broken down further into individual
steak and other retail cuts. A “side” of beef is literally one side of the
beef carcass that is split through the backbone. Each side is then
halved between the 12th and 13th ribs into sections called the forequarter
and hindquarter.
Pork is divided into large sections called primal cuts. These primal
cuts are then broken down further into individual retail cuts.

3. Pork is another choice, as far as meat types are concerned. Pork
is derived from pig and is classified as red meat. However, this
meat is less fatty than beef.
Beef is very popular and is used across the globe. This meat
is obtained from cow and is one of the much sought-after types
of red meat.
Sheep meat is also a staple food in some parts of the world
and is consumed in many regions. Sheep meat is otherwise
known as mutton (meat of mature sheep) or lamb (immature
sheep) also classified as red meat.

13. B

14. ACTIVITY 1.2
Directions: Give what is ask. Write your answer on your answer
sheet.
A. Structure of meat
b. Composition of meat
c. Types of knife