LESSON C.2
Meat Cuts: Cooking Methods
Embedded Files
Expected Learning Outcomes
At the end of the lesson, the learners should be able to:
a. Identify the cuts of meat and market forms
b. Identify appropriate cooking methods for meat cuts; and
c. Prepare and use suitable marinades for a variety of meat cut
Exploration (Activity)
GUESS THE SOUND!
Direction: What animals made the sound?
IDENTIFY ME!
Material: Activity Sheet 2.1 with pictures of the animals to be identified to their specific cuts.
Direction: Below is a box of words. Identify all cuts that corresponds to an animal that are most common here in the Philippines. Kindly fill them to the right animal.
PIG/PORK COW/BEEF CHICKEN
Steak Skin Chop Lardoons
Bacon strip Sausage Joint Bones
Ground meat Wing Fillet Cutlets
Ham Thigh/Leg Kidney Brains
Heart Rib Rump steak Breast
Roast beef
Name:
1. 4.
2. 5.
3.
Name:
1. 4.
2. 5.
3.
Name:
1. 4.
2. 5.
3.
Discussion (Analysis)
What are the different kinds of meat cuts?
How do you cut your meat at home?
Is steak applicable to all meat? If yes, what kinds of meat?
What are the market forms of meat?
Which market forms do you prefer?
What are the different cooking methods for meat?
What is the suitable cooking method for fillet?
Is meat supposed to be frozen?
Can you cook frozen meat right away? Why or why not?
Should you marinate meat before cooking? Why?
What is the purpose of marinating meat?
How do you marinate meat your meat at home?
Generalization (Abstraction)
Identify the different cuts and market forms of meat.
What were the cookery methods used for the meat?
Why do we freeze meat?
What is the purpose of marinating meat?
Firming Up (Application)
Classify the following if they are part of the cooking methods for meat cuts.
If it is a cooking method clap 3 times
If it is not, stamp your feet 2 times
Brush Braising Broiling
Roasting Grilling Noodles
Spatula Oatmeal Thermometer
Charcoal Mango Stir-frying
Exercises
Performance Task
Materials: Meat (your choice of what kind of meat) and marinating ingredients
Directions: Submit a video presentation on demonstrating how to marinate the meat of your choice. The video will be submitted on our Google Classroom with the code, wtxzsfu. Your output will be evaluated using the rubrics for video making.
Rubrics for Video Making.pdfEnhancement
Concepts Review
Meat is the flesh or other edible parts of animals used for food, including not only the muscles and fat but also the tendons and ligaments.
Market forms of meat includes:
Fresh meat - this is meat immediately after slaughter, without undergoing chilling or freezing
Chilled meat - meat that has been cooled to a temperature just above freezing within 24 hours after slaughter and is placed in the chiller or slightly cold
Cured meat - meat products that have been treated with a curing agent solution like salt, sugar and spice
Frozen meat - meat cuts frozen to an eternal temperature of 20℃ (-40℃)
Canned meat - these are cooked meat products and only requires to be reheated
Dried meat - dehydrated meats
Marinating is a process of soaking meats in a seasoned liquid, called a marinade, before cooking. Marinades often use an acid (like vinegar or citrus juice) or an enzyme to enhance flavors and change surface texture. a successful marinade has the right balance of acid, oil, and seasonings.
Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan-frying, stir-frying and outdoor grilling) or moist heat (braising and cooking in liquid). Methods should be selected based on initial tenderness of the cut, desired quality characteristics of the resulting product, available cooking facilities and equipment, and the amount of time available for preparation.
Downloadable Lesson Plan
Lesson 2.pdfPage updated
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