LESSON C.4

Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Identify the methods of preserving meat

b. Discuss the proper storage of preserved meat

c. Identify hygienic practices in storing meat products; and

d. Discuss the techniques in storing meat.

4 PICS 1 WORD!

Directions: Analyze the four given pictures to depict one situation. Guess the word which correctly shown by the pictures. Jumbled letters are provided to give you a hint/clue.

Discussion (Analysis)

1. What are the methods of meat preservation?

2. Have you tried preserving your meat in your home? What are those?

3. What is the proper way to store preserved meat?

4. Do you apply hygiene practices in storing meat? How?

5. Enumerate the hygienic practices in storing meat products.

6. What are the techniques in storing meat?

Firming Up (Application)

Direction: Assume that you are in your kitchen or pantry and check it.

1. List down the different meats that are stored/preserved in your kitchen.

2. What is the method of preserving meat used in the items that you have listed?

3. Do you think it is safe to preserve the meats on that way? Defend your answer.

4. Why is it important to preserve meat properly?

Exercises

Enhancement

Concepts Review

Methods of preserving meat:

1. Smoking - used to create a distinctive color and flavor, thus helping its preservation. The heat generated during the process destroys the enzymes and dries the product artificially, thus preventing the growth of molds and vegetative bacteria on the surface

2. Canning - meat is packed in sealed cans or jars which are subjected to a temperature of 100℃ and above 5-7 kilo pressured for a specific period of time

3. Curing - preservation and flavoring processes, especially of meat and fish, by addition of a combination of salt, sugar and either nitrate or nitrite

4. Freeze drying - removal of moisture from the meat tissues by transforming the moisture content into ice and gas

5. Drying - involves reduction of the original 70% of water content of the meat to about 15%

6. Freezing - meat is preserved at a temperature of 10℃ and below. Deactivates enzymes and bacteria. Meat can be preserved for two months to one year using this method

Hygiene practices in storing meat products:

To achieve high standards of sanitation, the following measures should be strictly observed:

1. See to it that physical equipment and layout are conducive to sanitary practices.

2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.

3. Safeguard the food during distribution and service.

4. Wash and sanitize dishes, glasses, utensils, and equipment.

5. Clean floor walls, ceilings, counters, tables, and chairs regularly.

6. Eliminate vermin and rodents from food areas.

7. Maintain adequate employer supervision and a constant program of education in sanitation for food service workers.

8. Make sure that you are in good health, and are not carriers of communicable diseases.

Downloadable Lesson Plan