In this lesson, Grade 10 students will learn the essential skills and techniques for preparing and cooking meat. Understanding how to properly handle and cook meat is crucial for both culinary enthusiasts and aspiring chefs. The lesson will cover various aspects, including selecting quality cuts of meat, proper handling and storage techniques, as well as different cooking methods to enhance flavor and texture. Key Learning Objectives: Understanding Meat Selection: Students will learn how to identify quality cuts of meat, considering factors such as marbling, color, and freshness. Proper Meat Handling: Students will be taught proper techniques for handling raw meat to prevent contamination and ensure food safety. Meat Preparation Techniques: Students will learn basic meat preparation techniques, including trimming, portioning, and tenderizing. Cooking Methods: The lesson will cover different cooking methods such as grilling, roasting, braising, and pan-searing, along with appropriate seasoning and flavoring techniques. Food Safety Practices: Emphasis will be placed on maintaining proper hygiene and sanitation practices throughout the meat preparation and cooking process to prevent foodborne illnesses. Instructional Materials: Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods. Demonstration Videos: Videos showing step-by-step instructions for meat preparation and cooking methods. Recipe Cards: Simple yet flavorful recipes that students can follow to practice their skills. Safety Equipment: Aprons, gloves, and other safety gear to ensure safe handling of raw meat. Teaching Methodology: Lecture and Demonstration: The instructor will provide explanations and demonstrations of meat preparation and cooking techniques. Hands-On Practice: Students will have the opportunity to practice their skills in a supervised kitchen environment, preparing and cooking meat dishes. Group Activities: Collaborative activities such as recipe development or cooking competitions can encourage teamwork and creativity. Discussion and Reflection: Class discussions on food safety, flavor profiles, and cooking tips will allow students to deepen their understanding and reflect on their learning. Assessment: Practical Skills Assessment: Students will be assessed based on their ability to properly prepare and cook meat dishes, considering factors such as flavor, texture, and presentation. Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices. Participation: Active participation in class activities and discussions will be considered in the overall assessment of student engagement and learning. Overall, this lesson aims to equip Grade 10 students with the knowledge and skills necessary to confidently prepare and cook meat dishes while prioritizing food safety and culinary excellence.

1. LESSON 1 PREPARE
AND COOK MEAT
overview:
This lesson covers the skills, knowledge, and attitudes required
to prepare and cook meat.

2. Learning Outcomes.
• At the end of the lesson you are expected to do the following:
• perform mise‘n place;
• cook meat cuts;
• present and evaluate meat dishes; and
• store meat.

3. 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.
• 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.

4. Learning Outcome 1 Perform Mise’en
Place
French knife or chef‘s knife – for general purpose
chopping, slicing, and dicing.
Utility knife – used for carving roast chicken
and duck.
Boning knife - used for boning raw meats and
poultry
Slicer – used for carving and slicing cooked
meats.

5. Butcher knife – used for cutting, sectioning, and
trimming raw meats in the butcher shop
Scimitar or steak knife - used for accurate cutting
of steaks.
Cleaver – used for cutting through bones.

6. Composition of Meat
1. Water – 70% of muscle tissue.
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%
2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses
moisture. When protein has coagulated to the desired degree, the meat is said to be done.

7. 2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses
moisture. When protein has coagulated to the desired degree, the meat is said to be done.
Fat – 5% of the muscle tissue. The fat in meat contributes to:
A. Juiciness
Marbling is fat that is deposited within the muscle tissue.
Surface fats protect the meat from drying out during
cooking. Adding surface fat is called barding.
B.Tenderness
Marbling separates muscle fibers, making meat
chew.
C.Flavor- Fat is the main source of flavor in meat.

8. Carbohydrates – it plays a necessary part in the complex reaction,
called the maillard reaction, which takes place
when meats are browned by roasting, broiling or
sautéing. Without carbohydrates, desirable flavor-
appearance of browned meats would not be
achieved.
Structure of Meat
1. Muscle fibers

9. Lean meat is composed of long, thin muscle
fibers bound together in bundles. These
determine the texture or grain of a piece of meat.
 Fine – grained meat is composed of small fibers bound in small
fibers.
 Course – textured meat has large fibers.
2. Connective tissue
These are network of proteins that bind the muscle fibers together.
Connective tissue is tough. Meats are high in connective tissue if the
muscles are more exercised like meat from legs and the meat comes
from older animals.

10. Two Kinds of Connective Tissue
A. Collagen – white connective tissue that dissolves or breaks down by long, slow
cooking with liquid. Moist-heat cooking methods at low temperature are not
effective for turning a meat high in connective tissue into a tender, juicy finished
product. Acid helps dissolve collagen.
J. Elastin – yellow connective tissue and is not broken down in
cooking. Tenderizing can be accomplished only by removing the
elastin, by pounding and by
slicing and grinding.

11. Basic Preparation Methods of Meat
1. Washing
Generally, the only occasion in which you will have to wash meat is when
it comes into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.
3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles,
stems, curries, and dishes such as steak, kidney pie and pudding.
4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat you trim off will depend on the type of
meat, preference, and the cooking process to be used.
d. Remove as much gristles and sinews as possible.
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5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain. This is particularly
important with tougher cuts such as steak, in which the grain is also quite obvious.You slice meat with―instead of against―the
grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of
food.
a. Use white pepper or cayenne pepper on food which you want to keep attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt before cooking will extract the juices of the
meat to the surface, and slows down the browning reactions (which need high temperature and dry heat).
.

12. 7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little
water/milk) and finally with the bread crumbs.
Different kinds of meat and its source
1. Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
.
.
2. Beef -meat from cattle over one year old

13. 3. Lamb – meats of domesticated sheep. Its texture is a direct
result of what it consumes and the age at which it is
slaughtered.
4. Carabeef – meat from carabao.

14. 5. Chevon – meat from deer/goat.
6 . Veal – flesh of a young calf, 4-5 months old.
Because of its age, it is considered by some
to be the finest meat.

15. Directions : Match Column A with Column B. Write the letter of your answer in separate sheet.
A.
Column A Column B
1. Used for cutting through
bones.
2. Used for carving and
slicing cooked meats
3. For general purposes.
4. Carving roast chicken and
duck.
5. Used for cutting, trimming raw meats.
A. Butcher knife
B. Chef knife
C. Cleaver
D. Utility knife
E. Slicer
B.
1. Young calf
2. goat
3. Sheep
4. Cattle over one year old
5. Carabao
Column B
A. beef
B. carabeef
C. veal
D. lamb
E. chevon