The document outlines learning objectives and methods for cooking meat, emphasizing both dry and moist heat cooking techniques. It details various cooking methods such as barbecuing, grilling, pan frying, roasting, and steaming, and the importance of using appropriate techniques for desired doneness. Additionally, it includes classroom rules, evaluation activities, and references for further learning.

1. Methods of
Cooking
Meat
Learning Competency: Cook meat cuts
(TLE_HECK10PCM-IVb-g-31)

2. I. Objectives
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A.Content Standard: Preparing and cooking meat dishes.
B. Performance Standard: Independently prepare and cook meat
dishes.
C.Learning Competency: Cook meat cuts (TLE_HECK10PCM-IVb-g-31)
Learning Objectives
1. Identify/enumerate the methods of cooking meat
2. Present understanding of the different methods cooking of meat
3. Value the importance of appropriate cooking techniques in the
doneness of meat

3. 3 Presentation title
II. Content: Methods of Cooking Meat
Dry Heat
Cooking
•Barbecuing/Smoking Pan Searing
•Grilling Roasting
•Pan Frying and Stir Frying
Moist Heat
Cooking
•Simmering
•Steaming
•Boiling
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4. III. Learning Resources
A. References
1. Learner’s Material Page:
Cookery G-10 p.347-352
2. Additional Materials from
Learning Resources (LR) Portal
CG, LM, Print
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5. Classroom Rules:
1. Listen quietly during discussion and while
others are speaking.
2. Follow the direction of your teacher.
3. Raise your hand and wait to be called on
before speaking.
4. Stay on task, work quietly and complete
your work on time.
5. Leave your seat only when necessary. Be
kind, honest and respectful at all times.
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IV. Procedure
Processed Meat Cured Meat Fresh Meat Frozen Meat
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A. Review
Identify the market forms of meat shown in the pictures.

7. What’s cooking?
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How do you think these dishes were cooked? What
methods can be used in preparing them?

8. Methods of
Cooking Meat
1. Dry Heat Cooking – involves
barbecuing, smoking, grilling,
broiling, pan frying, pan
searing, roasting, and stir
frying.
2. Moist Heat Cooking – includes
braising, steaming and
poaching. 8

9. Dry Heat Cooking
• Best for more delicate cuts
of meat, (less exercised
parts of the animal.)
• Add robust flavor.
• Done over high heat for
short periods of time to
prevent drying out the
meat.
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10. 1. Barbecuing/Smoking
Barbecuing involves cooking
for very long periods of time
using indirect, low-heat.
Barbecuing is typically done
over logs or wood chips that
smoke the food.
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11. 2. Grilling
Grilling is the most popular
method to cook steaks.
It means cooking over a gas or
charcoal grill or other heat
source. Usually grilling involves
high heat for a short period of
time, with or without a finish on
lower or indirect heat.
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12. 3. Pan Frying and Stir
Frying
Pan- and stir-frying method is a
fast-cooking style involving a
small quantity of hot fat, such
as oil or butter, and typically
needs high heat and shorter
cooking times.
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13. 4. Pan Searing
Similar to pan frying, pan
searing is a stovetop method
that uses a skillet over high heat
with a little bit of oil.
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14. 5. Roasting
Roasting usually incorporates
larger pieces of meat cooked
uncovered in the oven. The
moisture reduces while the
connective tissues and fat
soften, tenderizing the meat.
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15. Moist Heat Cooking
Moist heat cooking method
is simply that technique
involving cooking with
moisture to transfer heat to
the meat, such as steam,
water, stock or wine.
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16. 1. Simmering
With simmering the cooking
liquid is a bit hotter than
poaching from 1800F to
2050F. Here we will see
bubbles forming and gently
rising to the surface of the
water, but the water still isn’t
at a full rolling boil.
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17. 2. Steaming
Steaming is a moist-heat
cooking technique that
employs hot steam to
conduct the heat to the
food.
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18. 3. Boiling
The hottest of three stages
of is boiling, where the
water reaches its highest
possible temperature of
2120F. It’s actually the least
likely of the three.
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19. Roasting Meat
https://www.youtube.com/watch?v=TFN48T-VlFM
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20. Boiling Meat
https://www.youtube.com/watch?v=bvSo1x10G2Q
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21. 21 Presentation title
I. Objectives
Introduction Primary Goals Areas of
Growth
Timeline Summary
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22. You Do You!
Option 1: Share it
Some students will make
a brief summary of the
different methods of
cooking meat.
Option 2: Give Me!
Enumerate the methods
of cooking.
Differentiate the dry
method from the moist
method.
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23. Primary
goals
Annual Revenue
Growth

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Quarterly performance
Q4
Q3
Q2
Q1
0 1 2 3 4 5 6
Series 1 Series 2 Series 3
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Areas of growth
B2B Supply chain ROI E-commerce
Q1 4.5 2.3 1.7 5.0
Q2 3.2 5.1 4.4 3.0
Q3 2.1 1.7 2.5 2.8
Q4 4.5 2.2 1.7 70
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26. Business opportunities are
like buses. There’s always
another one coming.
“Richard Branson
”
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27. 1. If you are given a
chance to put up a
business in cookery
someday, which
cooking techniques,
are you going to
apply or use? Why?
2. How indigenous
people will do on the
methods of cooking
meat?
Visualize This

28. Generalization
What is the importance of
utilizing the appropriate
methods/ techniques of
cooking meat?
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29. Answer Me
Differentiate the dry heat
cooking method from the
moist heat cooking method.
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30. Evaluation: Match Me!
Column A Column B
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1. The heat is transferred to the
food item without using any
moisture.
A. Steaming
2. Use hot, dry air to cook food. B. Roasting and cooking with
moisture
3. Any techniques that involve
baking.
C. Moist heat
4. A moist heat cooking
technique that employs hot
D. Boiling

31. Extend: Take
home activity
Gather information
about the tools to be
used in each cooking
technique.
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32. Thank you