10

TLE-HE-COOKERY
Quarter 4 – Module 1
Performing Mise’en Place for
Meat Products
 9

TLE-HE-COOKERY
Performing Mise’en Place for
Meat Products
Self-Learning Module in TLE – HE- Cookery NC II - Grade 10
Quarter 4 – Module 1: Performing Mise’en Place for Meat Products
First Edition, 2021Republic Act 8293, section 176 states that: No copyright shall
subsist in any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is credited shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalty.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.
Published by the Department of Education – Division of Pangasinan I

Development Team of the Module

Author: Elvis Balatico

Editors:
Reviewers
:

Management Team
OIC, Schools Division Superintendent : Ely S. Ubaldo, CESO VI
Asst. Schools Division Superintendent : Marciano U. Soriano Jr., CESO VI
Chief Education Supervisor, CID : Carmina C. Gutierrez, EdD
Education Program Supervisor, LRMDS : Michael E. Rame, EdD
Education Program Supervisor, English : Marilou D. Roldan, PhD
District Supervisor : Catherine B. Operana, EdD
School Head/Head Teacher in-Charge : Elvira C.Viray, EdD
: Miriam S. Eaton, EdD

Printed in the Philippines by Schools Division Office 1 Pangasinan

Department of Education – SDO Pangasinan 1
Office Address: Alvear St. East Capitol Ground, Lingayen, Pangasinan
Telefax: (075) 522-2202
E-mail Address: pangasinan1@deped.gov.ph
What This Module is About
Anchored on DepEd’s battle cry, “No Learner Left Behind”, this module was
collaboratively designed, developed and reviewed by the teachers in helping our learner meet
the standards set by the K to 12 Curriculum while overcoming his/her personal, social, and
emotional challenges amidst this COVID-19 pandemic. This learning resource hopes to
engage the learners into guided an independent learning activities at their own pace and time
despite distance learning setting.

Notes to the Teacher:

As a facilitator, you are expected to orient the learners on how to use this module.
You also need to monitor the learners' progress while allowing them to manage their own
learning. Furthermore, you are expected to encourage and assist the learners as well as to
provide remediation if necessary as they do the tasks included in the module.

Notes to the parents:

As our partner in education, we are hopeful that you give your utmost support and
guidance as your child explore and accomplish the tasks included in this self-learning
module. We encourage you to keep track of your child’s learning status and to keep in touch
with his/her teachers for queries or clarifications.

Notes to the learners:

Welcome to the TLE 10 Cookery Self-Learning Module (SLM) Quarter 4 Module 1

Judging the relevance and worth of ideas, soundness of author’s reasoning and the
effectiveness of the presentation.

This self –learning module was formulated to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active learner.

Icons in this Module

What I Need to Know This part contains learning objectives that
are set for you to learn as you go along the
module each day/lesson.

What I Know This is a pretest assessment as to your

level of knowledge to the subject matter at
hand, meant specifically to gauge prior
related knowledge.
 What’s New This is an introduction of the new lesson
through various activities, before it will be
presented to you.

What is It These are discussions of the activities as a

way to deepen your discovery and
understanding of the concept.

What’s More These are follow-up activities that are

intended for you to practice further in order
to master the competencies.

What I Have Learned These are activities designed to process

what you have learned from the lesson

What I Can Do These are tasks that are designed to

showcase your skills and knowledge
gained, and applied into real-life concerns
and situations.

What I Need To Know

This module is crafted for you to master the skills that you can use in many
different learning situations. As you go through, you are expected to enhance your
knowledge and understanding in Judging the relevance and worth of ideas,
soundness of author’s reasoning and the effectiveness of the presentation
. This lesson will help you develop your abilities in coping with the challenges
brought by the life challenges.
The most essential learning competency covered in this module is Judge the
relevance and worth of ideas, soundness of author’s reasoning, and the effectiveness
of the presentation.
Specifically, you are expected to:

1. identify tools and equipment needed in preparing/cooking meat; and

2.classify the tools and equipment in cooking meat.
 What I Know

Pretest
Directions: Read the following test items below. Select the letter of the correct answer. Write
your answer on your activity notebook

1. It is used to turn or flip food without piercing it.

A. baster C. flipper
B. dredgers D. knife

2. A tool used for cutting through bones.

A. butcher knife C. cleaver
B. chef knife D. utility knife

3. Analogy: Knife is for cutting, wok is for ______________.

A. cooking C. preparing
B. cutting D. measuring

4. Which of the following tool is used for carving?

A. cleaver knife C. razor knife
B. fork D. slicer

5. Which of the following tool is used to chop, blend, mix, whip, puree, grate, and
liquify all kinds of food?
A. blender C. dredgers
B. cutting board D. mixing bowl

What’s New

Directions: Name the pictures in the box below. Write your answer on your activity
notebook.
 What is It

Lesson 1 Performing Mise’en

Place for Meat Products

PERFORM MISE’EN PLACE

Types of Knives and their Uses

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.

4. Slicer – used for carving and slicing

cooked meats.

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.

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%

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.

2.Fat – 5% of the muscle tissue. The fat in meat contributes to:

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 easier to chew.

C. Flavor- Fat is the main source of flavor in meat.

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

Muscle fibers

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.

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.

Two Kinds of Connective Tissue

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.

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.

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:

 Improve the appearance of the cut or joint

 Leave as much of the meat intact as possible.

 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.

 Remove as much gristles and sinews as possible.

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.

Use white pepper or cayenne pepper on food which you want to keep attractive with
white color.

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).

7. Coating

The two basic coatings are:

Flour – coat the meat before cooking, otherwise the flour becomes
sticky and unpleasant.

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

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.

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.
 What’s More

A. 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. Flavor is due to decomposition of protein and oxidation of fat. Saltiness and
sweetness of the blood.
________2. The sirloin steak and roast cut comes from the strip loin. The strip loin is a
section of the meat which is situated on the hindquarter of the spine (ribs to rump).
________3. Store fresh meat in the coldest part of the refrigerator (40°F/5°C or lower).
________4. BROILING is the hottest stages are boiling, where the water reaches its highest
possible temperature of 212°F.
________5. A T-bone cut of meat comes front of the strip loin. The “t” shape is created by the
combination of the tenderloin on one side of the bone and a piece of strip loin on the other.

What I Have Learned

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. A. Butcher knife

_____2. Used for carving and slicing

cooked meats B. Chef knife

_____3. For general purposes. C. Cleaver

_____4. Carving roast chicken and duck. D. Utility knife

_____5. Used for cutting, trimming raw meats. E. Slicer

B. Column A Column B

_____1. Young calf A. beef

_____2. goat B. carabeef

_____3. Sheep C. veal

_____4. Cattle over one year old D. lamb

_____5. Carabao E. chevon

 What I Can Do

Assessment (Posttest)

Directions: Read the following test items below. Select the letter of the correct answer. Write
your answer on your activity notebook

1. It is used to turn or flip food without piercing it.

A. baster C. flipper
B. dredgers D. knife

2. A tool used for cutting through bones.

A. butcher knife C. cleaver
B. chef knife D. utility knife

3. Analogy: Knife is for cutting, wok is for ______________.

A. cooking C. preparing
B. cutting D. measuring

4. Which of the following tool is used for carving?

A. cleaver knife C. razor knife
B. fork D. slicer

5. Which of the following tool is used to chop, blend, mix, whip, puree, grate, and
liquify all kinds of food?
A. blender C. dredgers
B. cutting board D. mixing bowl
 Answer Key

Pretest

References: