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TLE/TVE 10
Cookery /
Food Technology
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Cookery – Grade 10
Quarter 4 – Module 1: Effect Of Heat To Meat and Dry Heat Cooking

First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Erlinda G. Ursolino
Editor: Jerwina V. See
Reviewers: Raneth A. Yago (technical)
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Manggahan High School

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Cookery 10
Quarter 4
Self-Learning Module1
EFFECT OF HEAT TO MEAT
AND DRY HEAT COOKING
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Introductory Message

For the Facilitator:

Welcome to the Cookery 10 Self-Learning Module on Effect Of Heat To Meat and Dry
Heat Cooking!
This Self-Learning Module was collaboratively designed, developed and reviewed by
educators from the Schools Division Office of Pasig City headed by its Officer-in-
Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in
partnership with the City Government of Pasig through its mayor, Honorable Victor
Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum
using the Most Essential Learning Competencies (MELC) in developing this
instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the Learner:

Welcome to the Cookery 10 Self-Learning Module on Effect Of Heat To Meat and Dry
Heat Cooking!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning material while being an active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measure how much you have learned from the
entire module.

EXPECTATIONS
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At the end of this session you would be able to do the following:

1. Identify the outcome of heating meat;

2. Enumerate the examples of dry heat cooking; and

3. Discuss the value of dry heat methods.

PRE TEST

Directions: Read and understand the following statement. Write the word TRUE is
the statement is correct and FALSE if it is incorrect. Write the answer in the
space provided.

____1. Heat can tenderize the connective tissues of meat if there is presence of
moisture,
and cook in slow manner.

____2. High heat toughens the meat and may lost its moisture.

____3. Simmering of meat instead of boiling is recommended to keep the

moist in the meat.

____4. Baking of meat uses equipment such as oven.

____5. Deep frying involves submerging the meat into a large amount of oil.

RECAP

Directions: Enumerate at least five types of marinade

1. ____________
2. ____________
3. ____________
4. ____________
5. ____________

LESSON
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Effects of Heat to Meat

1. It tenderizes connective tissue for as long as there is a presence of moisture, and

the cooking is in slow or gradual manner.

2. It coagulates or hardens protein. This refers to the meat that is cooked at

excessively high heats for quite long, and even it is low in connective tissue, still
can be tough and dry.

3. High heat toughens and reduces in size protein, that may result in completely
lost in moisture.

4. The meat that is roasted at low temperature tends to shrink lesser and loss in
moisture is lesser too.

5.The moist heat enters or goes through the meat quickly. To avoid over cooking,
meat should be simmered, never boiled.
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Dry Heat Cooking

Dry heat cooking refers to a cooking technique where the heat is passes through the
food without using moisture or any liquid. This method involves high heat, with
temperatures of 300°F or can be much hot than being specified.

Baking or roasting in an oven is a dry heat method that uses hot air to direct or run
the heat.
Pan-searing a steak is another dry-heat method in which the heat carries through
the hot metal of the pan.

Note: The browning of food (including the process by which meat is browned, called
the Maillard reaction) can only be achieved through dry-heat cooking.

Examples of Dry Heat Cooking

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1. Roasting and Baking

The method that uses hot, dry air to cook food roasting and baking. Roasting and
baking brown or toast the surface of the food, which arises complex and unique
flavors and aromas.
Inside the oven, temperature must be at least 300°F and can be much hotter. Note
that in a convection oven, which goes round hot air throughout the oven, can improve
the browning reaction.

2. Grilling and Broiling

The method that depends or relies on heat being directed through the air from an
open flame. Basically, this cooking method makes browning reactions on the surface
of food, which arises complex and unique flavors and aromas.

Grilling and boiling may need the food to be closer or nearer to an open flame. Note,
air is a poor conductor of heat which tends the grilling cooks hot and fast.

3. Sauteing and Pan-frying

The method that uses a very hot pan with small amount of oil to cook the food very
fast. It browns the surface of the food and develops or arises complex or unique
flavors and aromas.

Two steps that need to consider as requirements before putting the food to the pan
: First, heat the pan for a minute. Second, pour the oil and let it gets heat for a
minute too. The hot oil can aid or help to brown the food. However, ensure that
overloading of food to the pan should be avoided.
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4. Deep frying
The method that involves submerging or drowning food in a large amount of hot oil.
Deep frying is a form of dry heat cooking. although oil is liquid, it is the same as
water in moistening the food. Notice the violent reaction of hot oil to drop of water,
it will give a conclusion that the water and oil are opposites to one another.

ACTIVITIES

Activity 1. Directions: Match Column X to Column Y. Write the letter of your

answer in the space provided.

COLUMN X COLUMN Y

___ 1. equipment used for baking a. Excessively high heat

___ 2. uses heat through air from open flame. b. Convection oven

___ 3. uses small amount of oil to cook protein. c. Baking

___ 4. uses large amount of oil to submerge protein. d. Grilling

___ 5. makes the protein tough and hard e. Simmering method

f. Pan frying
g. Deep frying

Activity 2. Directions: Write something about how you can avoid the protein from
getting tough, hard, and loss of moisture in the process of cooking meat.
_________________________________________________________________
___________________________________.

WRAP-UP

State the effects of heat to meat and briefly explain some examples of dry heat
cooking.
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_________________________________________________________________

___________________________________.

VALUING

How will you apply the proper cooking of meat to make it tender and moist? What
is the best dry heat method you can apply at home, and you can enjoy teaching to
your family?
_________________________________________________________________.

POST TEST

A. Directions: Read and understand the questions below. Choose the

best answer and write the letters only.

1. What will happen if the meat is cooked in excessively high heat for a very long
period?
a. It can harden the protein.
b. It can tenderize the protein.
c. It can brown the protein.
d. It can cook the protein.
2. What is the suggested temperature in baking or roasting meat in an oven?
a. 200 °F
b. 300 °F
c. 450 °F
d. 500 °F
3. What is the effect to the meat if it is cooked in a low temperature?
a. The meat tends to expand lesser and loss in moisture is lesser too.
b. The meat tends to shrink lesser and loss in moisture is lesser too.
c. The meat tends to narrow lesser and loss in moisture is higher.
d. The meat tends to wrinkle lesser and loss in moisture is higher.

4. Which of the following is the process by which meat is browned through dry heat
cooking?
a. Milard reaction
b. Maild reaction
c. Maillard reaction
d. Maillaired reaction
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B. Directions: Give some examples of dry heat cooking.

5. _____________
6. _____________
7. _____________
8. _____________
9. ______________
10. _____________

KEY TO CORRECTION

3. B 3. TRUE

2.B 2. TRUE
 Department of Education, 2016.
Technical Vocational Livelihood Education-Cookery Module 2. 1st ed. Philippines: •
Printed materials:
References
RECAP (IN ANY ORDER)
CHOOSE ONLY FIVE
MARINADES
MUSTARD-VINEGAR ACTIVITY 1
BOURBON 1.B
PORK CHOP AND TENDERLOIN 2.D
TERRIYAKI 3.F
PORK RIB 4.G
JAMAICAN JERK 5. A
PORK CHOP ACTIVITY 2
PINEAPPLE ANSWERS MAY VARY
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Images:

• Deep frying - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/dw3svh2s
• SAUTEEING and PANFRYING meat - Google search. (n.d.). Retrieved April 14, 2021,
from https://tinyurl.com/cv8x55bv
• Sauteeing meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/sy7brhb6
• Broiling meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/8yn4yvyx
• Broiling meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/4a38hzws
• Roasting beef meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/ht8uye95
• Roasting beef meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/m99v3bfu
• Dry heating meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/4srb7buv
• DRY heating meat With garnosh - Google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/5f5u4bvr
• Sauteed meat with vegetables garnish - google search. (n.d.). Retrieved April 14, 2021,
from https://tinyurl.com/vjhturh6
• Gross boiled meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/yyxd547h
• Effect of heat to meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/ynfebhat
• Effect of heat to meat - google search. (n.d.). Retrieved April 14, 2021, from
https://tinyurl.com/p7wj7563