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Cookery10 Week3-5 - Q4

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Republic of the Philippines

Department of Education
Region III – Central Luzon
SCHOOLS DIVISION OFFICE OF BALANGA CITY
Name of Learner: _____________________________ Grade Level: _______________
Section: ___________________________ Date: ________________

TLE Cookery 10
Third Quarter, Week 3
Lesson 1. Prepare and Cook meat
Learning Outcome 2 Cook Meat Cuts

Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicier.
Marinade - is sauce in which food is soaked before cooking.
Marinate - means to soak food in a marinade.
Three basic components of marinades
1. Acid, such as lemon juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat and tenderizes it.
2. Oil- This protects and preserves the food while marinated and also when it’s being cooked.
3. Any herb and/or spice- It gives a marinade its unique flavor and zest

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.

Examples of Marinades
Pineapple Marinade - This sweet, fruity marinade works great on any cut of pork or chicken.
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.
Jamaican Jerk Marinade - this is a jerk marinade that gets that jerk flavor deep into the meat, can use on all kinds of
meat and poultry.
Pork Rib Marinade - It uses a pork rub for the seasoning with vinegar and water to turn it into a marinade.
Teriyaki Marinade - 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.
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.

Methods of cooking meat


1. Dry heat cooking
Dry heat cooking 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.

Examples of dry-heat methods include:


Roasting & Baking - use hot, dry air to cook food generally inside an oven and at temperatures of at least 300°F and
often much hotter, roasting and baking brown the surface of the food, which in turn develops complex flavors and aromas.
Grilling & Broiling- a method that rely on heat being conducted through the air from an open flame. This type of cooking
produces browning reactions on the surface of the food, thus encouraging the development of complex flavors and
aromas.
Sautéing & Pan-Frying- uses a very hot pan and a small amount of fat to cook the food very quickly. Sautéing browns
the food's surface as it cooks and develops complex flavors and aromas.
Deep-Frying - involves submerging food in hot, liquid fat.

2. Moist heat cooking


Moist heat cooking methods include any technique that involves cooking with moisture — whether it's steam,
water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of
212°F, because water doesn't get any hotter than that.
Examples of moist-heat cooking methods include:
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 of these three stages is boiling, where the water reaches its highest possible temperature of 212°F.
Steaming - it employs hot steam to conduct the heat to the food item. Steaming can be done on a stovetop, with a pot
containing a small amount of liquid that is brought to a simmer. The item to be cooked is then placed in a basket
suspended above the liquid and the pot covered.
Braising & Stewing - 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.

Factors Affecting Choice of Cooking Methods 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 braced
• 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.
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.

Activity 1. Instruction: List what is asked to complete the given graph below.

Examples of Marinade Factors Affecting Choice


Basic components of Methods of cooking
of Cooking Methods in
marinade meat
Meat
•1
•2 •1 •1 •1
•3 •2 •2 •2
•4 •3 •3
•5
•6
•7

Activity 2. Instruction: Classify whether the following methods of cooking meat is Dry method or Moist method.
_______1. Braising ________6. Grilling
_______2. Steaming ________7. Simmering
_______3. Deep- Frying ________8. Sautéing
_______4. Boiling ________9. Broiling
_______5. Baking _______10. Roasting

Activity 3. Instruction: Fill in the blanks. Choose your answer inside the box below.

braising fat marinade marinated protein

refrigerate simmered tender tougher trimmings

1. Ground meat and cubed usually made from _________ can be cooked by dry heat or moist heat.
2. High heat toughens and shrinks _________ and results in excessive moisture lost.
3. Meat and poultry are generally _________ for 2 hours up to 2 days.
4. __________cuts like ribs and loin cuts are used for roasting, broiling and grilling.
5. Wait for your __________to cool down before pouring over the meat of your choice.
6. Always your __________ meat while it's marinating.
7. __________ cuts from chuck or shoulder are usually braced.
8. To avoid over cooking, meat should be ___________, never boiled.
9. Meats high in _____________ are cooked without added fat, such as roasting or broiling.
10. Less tender cuts from leg or round are used for _____________.
Assessment. Instruction: Identify the following. Choose your answer inside the box below.

Acid Braising Deep-frying Dry heat method Pan-frying

Herb/spices Marinade Marinate Moist heat method Oil

1. A sauce in which food is soaked before cooking.


2. This method of cooking use a very hot pan and a small amount of fat to cook the food very quickly.
3. Any cooking technique where the heat is transferred to the food item without using any moisture.
4. This protects and preserves the food while marinated and also when it’s being cooked.
5. Any technique that involves cooking with moisture, whether it's steam, water, stock, wine or some other liquid.
6. It gives a marinade its unique flavor and zest.
7. 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.
8. It means to soak food in a marinade.
9. It is important as it breaks down the meat and tenderizes it.
10. It involves submerging food in hot, liquid fat.

Republic of the Philippines


Department of Education
Region III – Central Luzon
SCHOOLS DIVISION OFFICE OF BALANGA CITY
Name of Learner: _____________________________ Grade Level: _______________
Section: ___________________________ Date: ________________
TLE Cookery 10
Third Quarter, Week 4-5
Lesson 1. Prepare and Cook meat
Learning Outcome 3 Plate/Present Meat Dishes

Basic Principles of Platter Presentation

1.Presentation must have three elements.


• Centerpiece may be an uncut portion of the main food item.
• Slices or serving portions of the main food item, arrange artistically.
• Garnish, arranged artistically in proportion to the cut slices.
2. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement.
3. Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished by the
guests
4. Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable for use with food.
5. It must look attractive and appropriate not only by itself, but among other presentations on the table.

How to Present Food on a Plate


1. Avoid a monochromatic color scheme
• A plate of food looks most appealing when there’s a high level of contrast in colors.
• If you're about to serve several like-colored foods, like grilled chicken and mashed potatoes, adding a serving or
two of fruits and vegetables is a fantastic and easy way to add pops of color.
• If you're not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a sprinkling of fresh
chives, parsley, dill, or mint.
2. Bring out vegetables' brightest colors.
• The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal
• Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful
• Roast or sauté them with a little oil or butter.
3. Sear your meat and let it rest.
• Many meat dishes look most appetizing when the meat has been seared. The sight of a steak or piece of grilled
salmon with a brown, crispy sear will make your dinner guests' mouths start to water. In addition to searing your
meat, you should let it rest for several minutes before cutting it. This allows the juices to absorb back into the
meat, so that they don't end up running all over the plate.
4. Cook fried foods carefully.
• Underdone or overcooked fried foods are difficult to present in an appealing way. Fried foods can look beautiful
on a plate, but it's important to fry them well and have a plan for dealing with the oil so it doesn't muck up the rest
of the dish.
5. Take texture into account.
• Texture and color go hand in hand when it comes to how appetizing food looks on the plate. If your food looks too
oily, too dry, mushy, tough, or otherwise difficult to chew and swallow, it won't matter how perfectly colorful it
looks.
• Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry.
6. Experiment with interesting shapes.
• Cutting vegetables in interesting shapes can make the simple become special. You can cook and serve
vegetables, desserts, pot pies and other foods inside unique-shaped dishes to create attractive shapes.
7. Plating it with Care
• When in doubt, choose white plates. White plates don't compete visually with the food you're serving. They
provide contrast, making colors appear brighter and textures more interesting.
8. Visualize the finished plate.
• Consider how to present the main portion in relation to the side dishes. Consider where it will look best on the
plate with the other elements of the dish.
9. Limit portion sizes.
• Only fill about two thirds of each plate with food. If the plate is loaded with food, the food itself won't look as
visually pleasing
• As a general rule, half of the food on the plate should comprise of vegetables, one fourth meat or another protein,
and one fourth starch.
9. Follow the rule of odds.
• Having an odd number of elements on a dish is more visually appealing than having an even number. It creates
the impression that piece of food is being framed by the others.
10. Play with different textures
• Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods on a plate are
unappealing, but a combination of both is delicious. Different textures harmonize to create a pleasing dining
experience
11. Layer foods to add height.
• Adding height to a dish can take it from ordinary to stunning. Don't be afraid to show off your culinary skills by
using stacking and layering methods to make your presentation more professional.
• Aim to make foods look bigger, not smaller. Fluff up your salads.
12. Use sauce wisely
• If you're serving a curry, stew or soupy casserole, you might want to drain the food of its sauce before serving,
then pour on just the right amount when you plate the dish. That way you can control the amount of sauce and
use it to make the dish look decorative.
13. Keep up with food styling trends.
• Remember that styles change even within the space of a few years or even months, so keep up-to-date by
checking out cooking magazines, cooking or foodie websites and cooking shows for current ideas.
14. Adding Appetizing Touches
• Use garnishes that enhance the flavor of the meal. No matter what you're serving, make sure the garnish actually
makes the dish better instead of just cluttering up the plate.
15. Employ drizzles and swirls.
• Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid.
• Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can create a pretty
swirl or pattern
• Don't overdo it. The key is to add a touch of color, flavor and texture without overpowering the main part of the
dish.
16. Make sure the plate is clean
• Examine the edges of the plate for fingerprints and smudges.

The 5 Basic Elements of Plating


1. Create a Framework
Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object.
2. Keep It Simple
Select one ingredient to focus on and use space to simplify the presentation.
3. Balance the Dish
Play with colors, shapes and textures to ensure diners are not overwhelmed.
4. Get the Right Portion Size
Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or too small.
5. Highlight the Key Ingredient
Ensure that the main ingredient stands out and pay equal attention to the ‘support’. This refers to the other elements on
the plate such as garnishes, sauces and even the plate itself.

Activity 1. Instruction: Write YES if the statement is true and write NO if the statement is false.

_____1. Aim to make foods look smaller, not bigger.


_____2. Having an even number of elements on a dish is more visually appealing than having an odd number.
_____3. Many meat dishes look most appetizing when the meat has been seared.
_____4. Examine the edges of the plate for fingerprints and smudges.
_____5. Use garnishes that enhance the flavor of the meal.
_____6. Only fill about one thirds of each plate with food.
_____7. Select one ingredient to focus on and use space to simplify the presentation.
_____8. Keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current
ideas.
_____9. Boil vegetables instead of steaming, boiling vegetables makes them look appetizing and flavorful.
____10. Use monochromatic color scheme in plating.
Activity 2. Instruction. Fill in the blanks. Choose your answer inside the box below.

drizzle foods height ingredients meal


portion shapes sprinkling texture vegetables

1. Ensure that there is the right amount of __________and the plate complements the dish.
2. Another way to finish food is with a __________or swirl of a concentrated sauce or liquid.
3. Adding _________to a dish can take it from ordinary to stunning.
4. As a general rule, half of the food on the plate should comprise of ____________.
5. Nearly any savory dish is well-served by a __________of fresh chives, parsley, dill, or mint.
6. Creating a _________contrast is a good way to draw the eye.
7. The way you cook your vegetables has a lot of bearing on the overall visual effect of a __________.
8. Underdone or overcooked fried_________ are difficult to present in an appealing way.
9. Consider how to present the main__________ in relation to the side dishes.
10. Cutting vegetables in interesting __________can make the simple become special.

Assessment. Instruction: Choose the letter of the correct answer.


1. In platter presentation uncut portion of the main food item is
A. garnish B. serving portions C. centerpiece
2. It is arranged artistically in proportion to the cut slices.
A. centerpiece B. garnish C. serving portions
3. The food should be easy to handle and ____.
A. arrangement B. garnish C. serve
4. Use attractive platter presentation made of metals, mirrors, plastic or wood, and ______.
A. china B. pan C. platter
5. What color of plates which don't compete visually with the food you're serving.
A. black B. green C. white
6-10 Enumerate the Elements of plating.

Week 5 Performance Task: With the help of your parents or older siblings prepare, cook and present Meat dishes
creatively. Copy the given format of template to present your output. You can use Meat dishes recipe of your choice. Don’t
forget to take some pictures while doing the activity for your job plan.

Your output will be rated using the rubric below: Fill out your Job Plan.
SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

Template for Job Plan (copy and answer the template in 1 whole sheet of paper)

Name:______________________ Procedure:
Section:_____________________
Recipe Title:_________________

Objectives:
_________________________________________
_________________________________________

Tools/Equipment needed: Pictures while preparing/cooking:


_________________________________________
_________________________________________

Ingredients:
Quantity Unit Item Price

Ex. 2 pcs tomato 6.00

Pictures of output:

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