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TLE Cookery10 Q4 W3 V4

The document provides information about marinades for cooking meat, including: 1) Marinades are used to prepare meat for cooking by imparting flavor and tenderizing the meat. There are three main types: acidic, enzyme, and dairy marinades. 2) The main goals of marinating are to enhance flavor, tenderize the meat, and provide some preservation. Meat should generally be marinated between 2 hours to 2 days. 3) Several specific marinade recipes are described for different types of meat like pork chops, ribs, and tenderloin. Ingredients include teriyaki sauce, vinegar, mustard, bourbon, and Jamaican jerk seasoning. 4)

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Maria Rose Tariga Aquino
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7K views7 pages

TLE Cookery10 Q4 W3 V4

The document provides information about marinades for cooking meat, including: 1) Marinades are used to prepare meat for cooking by imparting flavor and tenderizing the meat. There are three main types: acidic, enzyme, and dairy marinades. 2) The main goals of marinating are to enhance flavor, tenderize the meat, and provide some preservation. Meat should generally be marinated between 2 hours to 2 days. 3) Several specific marinade recipes are described for different types of meat like pork chops, ribs, and tenderloin. Ingredients include teriyaki sauce, vinegar, mustard, bourbon, and Jamaican jerk seasoning. 4)

Uploaded by

Maria Rose Tariga Aquino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
You are on page 1/ 7

1

COOKERY 10
4th Quarter
Week 3

LEARNING ACTIVITY SHEET


Division of Surigao del Sur
2

Disclaimer: This Learning Activity Sheet (LAS) is based from the Self-Learning Modules,
Learner’s Materials, Textbooks and Teaching Guides released by DepEd Central Office.
Furthermore, utilization of duly acknowledged external resources is purely of non-profit,
for educational use and constitutes fair use. All Rights Reserved.

Development Team Quality Assurance Team

Developer: Daisy Mae A. Ribo Evaluator/s: Elnie Anthony P. Barcena


Illustrator: Maria Elena F. Morales, EdD
Layout Artist: G R D. Prones

PSDS/DIC: Felisa B. Batistil Learning Area EPS:


Encarnacion Padua

LAS Graphics and Design Credits:


Title Page Art: Marieto Cleben V. Lozada
Title Page Layout: Bryan L. Arreo
Visual Cues Art: Ivin Mae M. Ambos

For inquiries or feedback, please write or call:

Department of Education – Division of Surigao del Sur


Balilahan, Tandag City

Telephone: (086) 211-3225


Email Address: surigaodelsur.division@deped.gov.ph
Facebook: SurSur Division LRMS Updates
Facebook Messenger: Learning Resource Concerns
3

Competency: Cook meat cuts


2.3 prepare and use suitable marinades for a variety of meat cuts
2.4 identify appropriate cooking methods for meat cuts
(TLE_IACP9-12IFIIa-IVj-3)

Objectives: At the end of the week, you shall have

o Identified types of marinade;


o Demonstrated understanding on the types of marinades;
o Expressed appreciation on the importance of marinating meat.

Learner’s Tasks

Lesson Overview

If you want your meat to be tender and flavorful when you bite into it after being
on the grill, then you need to marinate it. When you grill meat over high heat that open
flames provide, the meat is much more likely to dry out and lose some of its flavor.
When you add a marinade to the meat beforehand, it helps to allow the fluids and
seasonings to enter the steak and stay during the cooking process. This will keep your
dinner from drying out during the grilling process.

Marinating is one of the best ways to impart flavor into meat, as well as
tenderizing it. There are many great marinades out there that you can buy at any
grocery store, but the best way to get a good marinade is to make it yourself. There are
essential ingredients that are necessary for every marinade.

Marinades

A marinade is a medium, often wet, used to prepare meat or vegetables for


cooking, usually by grilling on a barbeque. Using Marinade is called “Marinating”.

There are three goals that people have traditionally aimed for when marinating:
a. Enhance flavor by having the meat marinated absorb some of the Marinades;
b. Tenderize meat;
c. Short-term meat preservation

Here are some general guidelines for marinating:


 Meat and poultry are generally marinated for 2 hours up to 2 days.
 Seafood and fish should be marinated for no longer than one hour.
 Use a non-reactive container - steer clear of aluminum, copper, or cast iron.
 Wait for your marinade to cool down before pouring over the meat of your
choice.
 Always refrigerate your meat while it's marinating.
 Never reuse marinades!
4

Classical Marinades

1. Acidic Marinades- this includes with base such as wine or vinegar, of highly
acidic juices such as tomato or citrus juices. The acid loosens bonds between
protein in the meat, causing them to unravel and loosen up.
2. Enzyme Marinades- papain or bromelain, in fruits such as kiwi, papaya leaves or
fruit, pineapples are actually broken down muscle fiber. If left too long, they can
do too good a job and make the texture of your meat mushy and spongy.
3. Dairy Marinades- many feel that this the only tenderizing approach that actually
works. The calcium activates enzymes already in the meat, in the same way that
aging meat does, which break down protein in the meat on their own. Butter
milk and yoghurt are also mildly acidic.

Three methods of marinating:


1. Wet marinating- it is completely immersing a piece of meat in a liquid. The
marinade, covering the meat, protects it from going bad while it is marinated-
but only for a short period of time. As a rule of thumb, this requires ½ cup of
marinade liquid per pound (225g).
2. Dry Rubs (Dry Marinating) - these are called “barbeque spices”. These rubs,
made of dried herbs and spices, usually use salt to break down protein and draw
other flavors in. the downside is that the salt also draws out the meat juices. Dry
rubs are easier to use, less fussing, and actually create a noticeable effect, unlike
wet marinades. Popular dry rubs include Cajun, Tex-Mex and Jamaican.
3. Wet Rubs (Pastes) - this method includes Jerk seasoning and Berber spice paste.
The pastes are basically often the same idea as dry rubs, being spices and herbs,
but mixed together with oil or other liquid to make a paste.

Types of Marinades

This sweet, fruity marinade works great on any cut of pork or chicken. What you
get with this marinade is a great Hawaiian Teriyaki flavor.

Pork Chop Marinade


This is a great Asian style marinade that works well on all cuts of pork, particularly pork
chops, reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce. You
can, if you like, heat this up with some extra chili sauce or perhaps a pinch of cayenne.

Jamaican Jerk Marinade


You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade that gets that
jerk flavor deep into the meat. You can use this marinade on all kinds of meat and
poultry.
5

Pork Rib Marinade

BBQ Guru posted this marinade recipe to the forum. It uses a pork rub for the seasoning
with vinegar and water to turn it into a marinade.

Teriyaki Marinade

Want to get that great Teriyaki flavor into your favorite dish? This marinade will surely
add flavor to whatever you're grilling. This marinade works particularly well with pork
and poultry.

Pork Chop and Tenderloin Marinade


Doug Freeman sent in this marinade recipe for grilled pork. You may leave out the liquid
smoke if you are so inclined.

Bourbon Marinade
This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild
marinade so you will want several hours marinating time with it before you grill.

Mustard-Vinegar Marinade
This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork
or poultry.

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.
6

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, never boiled.

Activity 1. Matching Type:

Direction: Identify the types of Marinade being described in Column A. Find the answer
in column B. Write your answer on a separate sheet of paper.

Colum A Column B
1. Uses Calamansi juice and Soy sauce A. Wet Rub
2. Uses Evaporated milk and yoghurt B. Acidic Marinade
3. Uses Cajun and garlic powder C. Enzyme Marinade
4. Uses Pineapple Juice D. Dairy Marinade
5. Jerk seasoning and Berber spice paste E. Dry Marinade

Activity 2: Marinade Making

Direction: Formulate your own marinade by selecting ingredients in the box below.
Identify the type and explain your marinade. Write your answer on a separate sheet
of paper.

Soy sauce Pineapple Juice Salt Garlic

Evaporate milk Calamansi Juice MSG Onion

Ground pepper Brown Sugar 5 spices (powdered)


Garlic

Mustard Oyster Sauce thyme, Rose Mary Orange

Cajun Tomato Sauce Wine Oil

Activity 3. Discussion

Direction: Answer the question below and write it on a separate sheet of paper.

1. Explain the concept of marinating meat before cooking?


7

Formative Test

Direction: Answer the following questions below white your answer in a separate sheet
of paper.

1. What component of marinade that it breaks down the meat and tenderized?
A. Acid B. Herbs C. Spices D. Oil

2. What are the basic components of marinade?


A. Acid, oil and herbs C. Vinegar, oil and herbs
B. Wine, oil and herbs D. lemon juice, oil and herbs

3. What component of marinade that gives unique flavor and zest?


A. Acid B. Herbs C. Spices D. Oil

4. What marinade that gives fruity works great on any cut of pork or chicken giving
great Hawaiian Teriyaki favor?
A. Pineapple Marinade C. Pork Chop Marinade
B. Pork Rib Marinade D. Teriyaki Marinade

5. What is the importance of good marinade meat?


A. It will add flavor to your favorite meat and make it more tender and juicy
B. It will add savor to your favorite meat and make it more tender and juicy
C. It will add taste to your favorite meat and make it more tender and juicy
D. It will add smell to your favorite meat and make it more tender and juicy

ANSWER’S KEY:

Activity 1: Activity 2 & 3: Answers may vary


1. B
2. D 4. E
3. C 5. A

References:

Technical-Vocational -Livelihood Home Economics Cookery Manual

https://www.allrecipes,com
http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

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