Module 23 - Cookery 10 Revised

TLE 10-COOKERY
Name: ___________________________
Grade & Section: _________________
Learning Module 23
What is this module about?
This module deals with using the appropriate cooking methods for the type of food being
prepared.
What do you need to learn?

Learning Outcome: Cook Meat Cuts
2.4. Identify appropriate cooking methods for meat cuts.
2.5. Apply the different techniques in meat preparation.
2.6. Cook meat-cut dishes according to the given recipe.
Pre-test
Directions: Identify what is being described in each of the following statements. Encircle the letter
which corresponds to the correct answer.
1. It is a method of cooking meat which involves the use of moisture.

a. Air method c. Moist heat method
b. Dry heat method d. Water method
2. These are cuts of meat that are used for roasting, broiling, and grilling.
a. Less tender cuts c. Side cuts
b. Tender cuts d. Variety cuts
3. It is the moist-heat cooking technique that employs hot steam to conduct the heat to the food
item.
a. Searing c. Steaming
b. Simmering d. Sautéing
4. It is the dry heat method of cooking that relies on heat being conducted through the air from an
open flame.
a. Baking c. Grilling
b. Basting d. Searing
5. It is the method of cooking where the heat transfers through the hot metal of the pan which
results to browning of meat.
a. Baking c. Grilling
Refer to the Answer Key on the last page of this module to check your answers.
Methods of Cooking Meat

There are two methods of cooking meat: the dry-heat and moist-heat methods. Dry-heat
method typically involves very high temperature and short cooking time without using any moisture.
Moist heat method involves cooking the food slowly with the use of liquid or steam.
What will you do?

Copy ONLY the important concepts and accomplish the activity on a separate paper.
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LAS No. 23.1
Activity Title: Methods of cooking meat
Learning Target: The learner will be able to:
1. identify appropriate cooking methods for meat cuts;
2. apply the different techniques in meat preparation; and
3. cook meat-cut dishes according to the given recipe.
Values/Graduate attribute: The learner will become creative and resourceful.
References: Dep.Ed. Cookery 10 Module pp. 340-353
Concept Notes:
Methods of cooking meat
1. Dry heat cooking – It refers to any cooking technique where the heat is transferred to the food item
without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of
300°F or hotter.
 Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat.
 Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through
the hot metal of the pan.
 Grilling and Broiling rely on heat being conducted through the air from an open flame. These
types of cooking produce browning reactions on the surface of the food, thus encouraging the
development of complex flavors and aromas.
 Sautéing and Pan Frying - Sautéing is a form of dry-heat cooking that uses a very hot pan and a
small amount of fat to cook the food very quickly. Pan frying is a form of frying food
characterized by the use of minimal cooking oil or fat, just enough to lubricate the pan.
 Deep frying involves submerging food in hot, liquid fat.
2. Moist-heat Cooking- It includes any technique that involves cooking with moisture—whether it's
steam, water, stock, wine or some other liquids. Cooking temperatures are much lower, anywhere
from 140°F to a maximum of 212°F, because water doesn't get any hotter than that.
 Simmering
With simmering, the cooking liquid is a bit hotter than poaching from 180°F to 205°F. 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.
 Boiling
The hottest stage of cooking is boiling where the water reaches its highest possible temperature
of 212°F. It's actually the least likely to be used for cooking. That's because the violent
agitation caused by the rolling boil can be too rough on food and will often damage it.
 Steaming
Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the
food item.
 Braising and Stewing
Braising is a form of moist-heat cooking in which the item to be cooked is partially covered
with liquid and then simmered slowly at a low temperature
 Begin by Searing
Searing meat in a pan with a small amount of hot fat to achieve brown color before braising it
helps to develop flavors as well as to make the meat more appealing.
Factors Affecting the Choice of Cooking Method in Meat

1. Cuts of meat
 Tender cuts like ribs and loin cuts are used for roasting, broiling, and grilling.
 Less tender cuts from leg or round are used for braising.
 Tougher cuts from chuck or shoulder are usually braised.
 Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat.
 Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat.
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2.Fat content
 Meats high in fat are cooked without added fat, such as roasting or broiling
 Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying
or braising.
3. Desired quality
 Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of
the objectives to get the desired quality.
Effects of Heat to Meat
1. It tenderizes connective tissue if moisture is present and cooking is slow.
2. It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at
excessively high heats for too long.
3. High heat toughens and shrinks protein and results in excessive moisture lost.
4. Roasts cooked at low temperature shrink less and loss less moisture.
5. Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, and never
boiled.
Four kinds of doneness in meat
1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant.
3. Medium – when pressed with a finger, meat feels firm and there is a definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.
MINI TASK: PREPARE AND COOK MEAT
Directions:
1. Prepare a simple meat dish for lunch using any part of meat.
2. Document the following:
 preparation
 cooking
 plating
3. Submit the complete documentation to your teacher.
4. Your performance will be graded using the given rubrics.
Score x5 Preparation Finished Product

4 Follows correctly the procedures in preparation and The finished product is very attractive, very
cooking meat, shows very satisfactory skills even. appetizing; the ingredients are cooked just right,
without supervision, with initiative and adaptability to and very delicious.
problem situations
3 Follows correctly the procedures in preparation and The finished product is attractive, appetizing,
cooking meat, and shows satisfactory skills even the ingredients are cooked just right, and
without assistance or supervision delicious.
2 Follows the procedures in preparation and cooking meat The finished product is less attractive, less
with minor errors, shows satisfactory skills with some appetizing; some ingredients are undercooked
assistance and/or supervision and not so delicious.
1 Does not follow the procedures in preparation and The finished product is not attractive, not
cooking meat and performs unsatisfactorily appetizing, the ingredients are
overcooked/undercooked and not delicious.
Score Preparation score: _________x5= _____________ Finished Product Score: ________x5= ______
Parent’s
signature
3
Post-Test
Write your answers on a separate paper.
Directions: A. Write ONLY the letter that corresponds to the correct answer.
1. In this kind of doneness in meat, the meat is very soft with jelly like texture when pressed with
a finger.
a. Medium c. Rare
b. Medium rare d. Well done
2. In this kind of doneness in meat, the meat feels firm and there is a definite resistance when
pressed with a finger.
a. Medium c. Rare
3. In this kind of doneness in meat, the meat feels hard and rough when pressed with a finger.
a. Medium c. Rare
4. In this kind of doneness in meat, the meat feels springy and resistant when pressed with a
finger.
a. Medium c. Rare
5. It is a form of moist-heat cooking in which the item to be cooked is partially covered with
liquid and then simmered slowly at a low temperature.
a. Baking c. Braising
B. Directions: Enumerate the following:
1-2 Two methods of cooking meat.
3-5 -Three factors affecting the choice of cooking methods in meat.
My Learning Experience:
We want to hear your thoughts! Answer the following questions below. Write your answers on the same paper where you
have written your answers for the Post-Test.
1. What have you learned from this module?
2. Which activities did you find enjoyable and easy?
3. What difficulties did you encounter in accomplishing this module?
Congratulations for finishing this module! Always take care and God bless you .
Answer Key
Here are the answers to the Pre-test. Please look at this part only after accomplishing the Pre-Test.
Remember, be honest! Please check your answers and determine how much knowledge you have attained.
Then, you may go back to answering the rest of this module.
D 5.
C 4.
A 3. Which items did you get correctly?
B 2.
C 1.
Pre-test: NO PART OF THIS PUBLICATION MAY BE REPRODUCED,
DISTRIBUTED, OR TRASMITTED IN ANY FORM OR BY ANY MEANS,
Answer Key WITHOUT THE PRIOR WRITTEN PERMISSION OF THE AUTHOR.
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TLE 10-COOKERY

What do you need to learn?

1. It is a method of cooking meat which involves the use of moisture.

Methods of Cooking Meat

What will you do?

Factors Affecting the Choice of Cooking Method in Meat

MINI TASK: PREPARE AND COOK MEAT

Score x5 Preparation Finished Product

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