ABNER J.

BORGOÑOS

11. Answer the following questions below about the freshness and quality
indicators of raw meat products.
A. In your own words, explain how you can check for freshness of meat products.
Response must be in 50 words or more.
To check the freshness of meat products, examine the color, texture, and odor. Fresh meat should
have a vibrant color, firm texture, and a neutral or slightly metallic smell. Any discoloration,
sliminess, or off-putting odor could indicate spoilage. Additionally, check the expiration date and
ensure proper refrigeration to maintain freshness.
B. In your own words, describe what each characteristic below says about the
quality of
meat. Each response must be in 30 words or more.
I. Cleanness of cut
The cleanness of a cut in meat reflects the precision and skill of the butcher. A clean cut ensures
even cooking and enhances the overall quality of the meat by preserving its natural juices and
tenderness. It contributes to a visually appealing presentation and a more enjoyable dining
experience.
II. Structure of meat
The structure of meat, including muscle fibers and fat distribution, significantly impacts its quality.
Well-marbled meat with even muscle structure tends to be more tender, flavorful, and succulent,
enhancing the overall eating experience.
III. Packaging
The packaging quality of meat is crucial for maintaining freshness and preventing contamination.
Secure, airtight packaging ensures protection from external elements, extends shelf life, and
upholds hygiene standards, ensuring a safe and high-quality meat product for consumers.

Comments

Listed below in the table are most common examples of the following:
• Meat products
• Meat dishes
12. In your own words, describe the following for each meat product and meat
dish listed
below:
• Historical origins
• Cultural origins
A. Meat Products
Example of Meat Historical Origins Cultural Origins
Product
Beef The domestication and In different cultures, the use of cattle
consumption of cattle for beef have and the consumption of beef were
deep historical roots. It is believed influenced by factors such as climate,
that the practice originated in geography, and the availability of
various regions independently. In alternative protein sources. The spread
ancient times, around 8000 BCE, of cattle domestication and beef
early human societies in the Middle consumption occurred gradually,
East and parts of Asia began contributing to the development of
domesticating cattle for their milk, diverse culinary traditions and practices
hides, and eventually meat. Over associated with beef in various cultures.
time, this practice spread to other
parts of the world.
Kangaroo Meat In more recent times, the The cultural origin of kangaroo meat is
 consumption of kangaroo meat has deeply rooted in Australia, where
extended beyond Indigenous Indigenous Australians have a long
communities. It has become a part history of hunting and consuming
of the broader Australian culinary kangaroos. For thousands of years,
landscape, and in the late 20th Indigenous communities have relied on
century, efforts to promote it as a kangaroo as a source of food, clothing,
sustainable and healthy alternative and other resources.
meat source gained traction. Today,
kangaroo meat is commercially
available and is enjoyed by some
as a unique and lean protein option.
Lamb The historical origin of lamb meat is The cultural origin of lamb meat can be
closely tied to the domestication of traced back to various regions with a
sheep, which likely began around long history of sheep husbandry. Sheep
10,000 years ago in the regions of domestication likely began around
Mesopotamia and the Middle East. 10,000 years ago in Mesopotamia and
Early human societies engaged in the Middle East, where communities
sheep husbandry for various started keeping sheep for their milk,
purposes, including their milk, wool, wool, and eventually meat. The practice
and eventually, their meat. of raising and consuming lamb spread
to different parts of the world through
human migration and trade.
B. Meat Dishes
Example of Meat Historical Origin Cultural Origin
Dish
Kangaroo Fillet The historical origin of kangaroo The cultural origin of kangaroo fillet can
fillet as a culinary item is more be traced to the traditional practices of
recent compared to the long history Indigenous Australians and, more
of Indigenous Australians using recently, to the commercialization and
kangaroo as a food source. While promotion of kangaroo meat as a
Indigenous communities in culinary option.
Australia have consumed kangaroo
meat for thousands of years, the
commercialization and widespread
availability of kangaroo fillet for
consumption outside of traditional
Indigenous practices occurred in
the late 20th century.
Tonkatsu Tonkatsu's introduction to Japan is Tonkatsu, a popular Japanese dish
attributed to the Meiji era (1868– consisting of breaded and deep-fried
1912) when the Japanese pork cutlet, has its cultural origin rooted
government actively promoted in the modernization and
Western-style cuisine to modernize Westernization of Japan during the Meiji
the country. As part of this culinary era (1868–1912). As Japan opened up
exchange, breaded and fried cutlets to the world, there was an active effort
became popular. The term to incorporate Western influences,
"tonkatsu" itself is a combination of including culinary elements.
the Japanese words "ton," meaning
pork, and "katsu," derived from the
English word "cutlet."
Stewed lamb The historical origin of stewed lamb The cultural origin of stewed lamb is
can be traced back to ancient deeply rooted in various culinary
culinary traditions and the practice traditions, especially in regions where
of slow-cooking meats for sheep husbandry has been historically
enhanced flavor and tenderness. significant.
Lamb itself has been a dietary Here are a few examples of the cultural
staple in various cultures where origin of stewed lamb in different parts
sheep were domesticated, such as of the world:
in the Middle East, Mediterranean,
and Central Asia. Middle Eastern Cuisine:
Lamb stew has a long history in Middle
Eastern cuisine. Dishes like "tagine" in
North Africa or various slow-cooked
lamb stews in the Levant and Persian
Gulf regions showcase the use of lamb,
often paired with local spices, dried
fruits, and aromatic herbs.

Mediterranean Cuisine:
Stewed lamb is a classic in
Mediterranean cooking. In Greece, for
example, "arni stifado" is a traditional
lamb stew featuring onions, tomatoes,
and spices. Similarly, in Italy, various
regional lamb stews highlight the
cultural significance of lamb in
Mediterranean culinary traditions.

Central Asian Cuisine:

Lamb stew holds cultural importance in
Central Asian cuisines. Dishes like
"plov" in Uzbekistan often include lamb
as a key ingredient, slow-cooked with
rice, vegetables, and a blend of regional
spices.

British and Irish Cuisine:

In the United Kingdom and Ireland,
lamb stew is a traditional dish, often
associated with hearty, comfort food.
The "Irish stew" is a classic example,
consisting of lamb, potatoes, onions,
and carrots.

North American Cuisine:

In North America, particularly in regions
with a history of sheep farming, lamb
stews are enjoyed. Various adaptations
of global lamb stew recipes are found,
reflecting the cultural diversity of the
continent.

The cultural origin of stewed lamb is

diverse, reflecting the historical
importance of sheep and lamb in the
diets of different societies around the
world. The specific ingredients, spices,
and cooking methods may vary, but the
tradition of slow-cooking lamb in
 flavorful stews has persisted across
cultures.

Comments

13. The table below lists the preparation techniques for different types of meat.
Complete the table below by doing the following:
• In your own words, explain how each listed preparation techniques for meat
are done. Each response must be in 30 words or more.
• Identify at least one cut of meat where each listed preparation technique is
appropriate.
Preparation How it is Done Cut of Meat
Technique
for the Meat
Barding Barding is a culinary technique A classic example of a cut of meat often
where meat is wrapped in fat, often prepared using the barding technique is
bacon, to enhance flavor and a lean roast, like a beef tenderloin.
moisture. This process involves Barding involves wrapping the meat in
enveloping the meat before strips of fat, commonly bacon, to
cooking, allowing the fat to baste enhance flavor and juiciness during
and infuse richness during the cooking.
cooking process.
De-boning De-boning meat involves removing In the deboning technique, one
bones from cuts to create boneless common cut of meat is the chicken
portions. Skilled butchers or cooks thigh. Skilled butchers or cooks may
use knives to separate the meat debone the chicken thigh, separating
from bones, preserving its integrity the meat from the bone while
and making it more versatile for preserving the integrity of the thigh
cooking. meat.
Trimming Trimming meat involves removing In trimming meat, a common cut that
excess fat, connective tissue, or often requires precision is the ribeye
undesirable portions to enhance the steak. Chefs may trim excess external
cut's quality. Skilled chefs use fat, silver skin, or connective tissue to
knives to precisely trim, ensuring enhance the appearance and
the meat's appearance, tenderness, tenderness of the ribeye.
and flavor are optimized.
Frenching Trimming meat, often a rack of In the Frenching technique, a common
lamb, by exposing and cleaning the cut of meat that undergoes this process
bones for an elegant presentation, is the rack of lamb. Frenching involves
enhancing aesthetics and trimming the meat and fat from the rib
facilitating even cooking. bones for an elegant presentation.
Portioning Dividing meat, like a chicken breast, In portioning technique, various cuts of
into uniform pieces for consistent meat can undergo this process, and
cooking, serving, and portion one example is a boneless, skinless
control, ensuring a balanced and chicken breast. Chefs often use
appealing dish. portioning techniques to create
consistent and uniform pieces for
cooking.
Wet marinating Immerse meat, such as chicken A common cut of meat used in wet
thighs, in a liquid mixture of herbs, marinating technique is chicken thighs.
spices, and acids to infuse flavor, The marinade, usually a liquid mixture
enhance tenderness, and add of herbs, spices, and acids, helps to
moisture before cooking. enhance flavor and tenderness in the
 chicken.
Dry Marinating Applying a blend of dry spices, Dry Marinating (Dry Rub):
herbs, and seasonings, like on pork Cut: Pork Ribs
ribs, to the meat's surface for flavor Technique: Applying a dry rub of spices,
enhancement before grilling or herbs, and seasonings for flavor
roasting. enhancement.
Larding Inserting strips of fat, like bacon, Cut: Beef Tenderloin
into lean meat, such as beef Technique: Inserting strips of fat
tenderloin, to add moisture, flavor, (bacon, for instance) into the lean meat
and richness during cooking, to add moisture and flavor during
enhancing overall taste and cooking.
juiciness.
Mincing Finely chopping meat, such as Cut: Chicken Breast
chicken breast, into small, Technique: Grinding or finely chopping
consistent pieces, creating ground the meat into small pieces, often for
meat suitable for dishes like dishes like burgers or sausages.
burgers, sausages, or meatballs.
Rolling Rolling meat, often flank steak, Cut: Flank Steak
around a filling of herbs, spices, or Technique: Rolling the meat around a
other ingredients, creating a filling, such as herbs, spices, or other
cylindrical shape for unique ingredients, before cooking.
presentations and varied flavor
profiles.
Tenderising Breaking down muscle fibers, as Cut: Round Steak
with round steak, using tools like a Technique: Using a mallet or other tools
mallet, to improve meat tenderness to break down the muscle fibers,
and facilitate quicker cooking. making the meat more tender.
Tying Securing meat, such as a boneless Cut: Boneless Leg of Lamb
leg of lamb, with kitchen twine to Technique: Tying the meat with kitchen
maintain its shape during cooking, twine to maintain its shape during
ensuring even heat distribution and cooking, ensuring even cooking.
a uniform appearance.
Skewering Threading meat, like chicken thighs, Cut: Chicken Thighs
onto skewers for grilling or roasting, Technique: Threading meat onto
creating convenient and flavorful skewers for grilling or roasting, often
portions, often used in dishes like used in dishes like kebabs.
kebabs.
Dry Ageing Allowing cuts, such as ribeye or Cut: Ribeye or Sirloin
sirloin, to age in a controlled, Technique: Allowing the meat to age in
refrigerated environment to intensify a controlled, refrigerated environment to
flavor, enhance tenderness, and enhance flavor and tenderness through
develop unique characteristics natural enzymatic processes.
through enzymatic processes.

14. Complete the table by about the cookery methods for different types and cuts
of meat by doing the following:
• In your own words, describe how each listed cookery method for meat is
done.
Each response must be in 30 words or more.
• Identify at least one example of meat cut cooked using each listed method.
Cookery Method Description of the Cooking Method Meat Cuts Cooked Using the Method
Braising Method: Slow-cooking meat, like Meat Cut: Beef Short Ribs
short ribs, in a covered pot with Why: Braising transforms tough short
liquid, achieving tenderness and ribs into tender delights, as the slow-
rich flavor. Initially searing cooking process breaks down collagen,
enhances color and taste. resulting in succulent, flavorful meat.
Deep-frying Method: Immersing meat, such as Meat Cut: Chicken Wings
chicken, in hot oil for a crispy Why: Deep-frying chicken wings yields
exterior. Rapid cooking seals in a crispy exterior while maintaining juicy
juices while creating a golden- meat, creating a popular and indulgent
brown texture. appetizer or snack.
Shallow-frying Method: Cooking meat, like pork Meat Cut: Pork Chops
chops, in a small amount of oil in a Why: Shallow-frying pork chops in a
pan. Frequent turning ensures even pan ensures a golden-brown crust and
browning and prevents excessive even cooking, preserving the pork's
oil absorption. natural juices and enhancing flavor.
Grilling Method: Exposing meat, such as Meat Cut: Ribeye Steak
steak, to open flames or heat on a Why: Grilling ribeye steak over an open
grill. The high heat imparts a flame imparts a smoky flavor and
distinct smoky flavor and appealing creates a charred crust, enhancing the
grill marks. rich taste and texture.
Roasting Method: Cooking meat, like a whole Meat Cut: Whole Chicken
chicken, in an oven. Dry heat Why: Roasting a whole chicken in the
promotes browning, creating a oven yields crispy skin and juicy meat,
flavorful crust while preserving with dry heat promoting browning and
internal juiciness. flavorful caramelization.
Sous vide Method: Sealing meat, for instance, Meat Cut: Salmon Fillet
salmon, in a vacuum-sealed bag Why: Sous vide ensures precise
and cooking it slowly in a water temperature control, resulting in
bath at precise temperatures, perfectly cooked salmon with a tender,
ensuring consistent doneness. flaky texture and enhanced natural
flavors.
Stewing Method: Slow-cooking meat, such Meat Cut: Beef Chuck
as beef chunks, in liquid with Why: Stewing transforms tough beef
vegetables and aromatics. This chuck into a tender, flavorful dish as the
gentle, moist heat results in tender, slow-cooking process allows for
flavorful, and well-infused dishes. thorough flavor infusion and
tenderization.

Comments

15. Complete the table below by describing the following in your own words
i. How each listed method maximises profitability.
ii. How to conduct each method safely
iii. How to conduct each method effectively
Each response must be in 30 words or more.
Method to How it Maximises How to Conduct it Safely How to Conduct it
Reduce Profitability Effectively
Wastage in
Preparing
Meat
Dishes
Cross-utilisation Cross-utilization Ensure safe reduction of Effectively reduce meat
maximizes profit by meat wastage: wastage by implementing
 using one ingredient in implement proper food portion control, optimizing
multiple dishes, handling and storage ingredient ordering,
minimizing waste. practices, educate staff educating staff on efficient
Reduce meat wastage on hygiene, utilize first- practices, and regularly
through batch in, first-out (FIFO) reviewing menu
cooking, standardized methods, and regularly performance to adjust
recipes, and creative monitor inventory for preparation quantities
use of leftovers, freshness. based on demand.
promoting
sustainability and
efficiency.
Portioning Portioning maximizes To conduct portioning Conduct effective
profitability by safely, use sanitized portioning by using
controlling ingredient utensils, follow food standardized
costs, ensuring safety guidelines, and measurements, training
consistent servings, regularly train staff on staff regularly, and
and minimizing waste. proper portioning monitoring portion
Precise portioning techniques. Implement consistency.
leads to optimal hygiene measures to Implementing portion
resource utilization, prevent cross- control ensures accuracy,
increased customer contamination and minimizes waste, and
satisfaction, and ensure accurate maintains overall kitchen
improved overall servings. efficiency.
financial efficiency.

Comments
Complete the table below by doing the following:
i. Identify at least one example on how each method is applied in meat by
16. products.
ii. Identify at least one example on how each method is applied in meat
offcuts.
Method to How it is Applied in Meat by Products How it is Applied in Meat Offcuts
Reduce
Wastage in
Preparing
Meat Dishes
Cross-utisation Cross-utilization in meat by-products Cross-utilization in meat offcuts
involves maximizing the use of every involves repurposing less common or
part of the animal. Offal can be unconventional cuts to minimize
utilized in stews, soups, or sausages, waste. Utilizing offcuts in stews,
while bones contribute to rich stocks, stocks, or grinding them for sausages
reducing waste. optimizes resource efficiency in the
kitchen.

Portioning Portioning in meat by-products Portioning in meat offcuts involves

involves careful allocation of various systematically dividing and using
cuts and offcuts to create value-added irregular or unconventional cuts to
products. For instance, using create value. Portioning can
trimmings to make sausages or transform offcuts into components for
utilizing offal in specialty dishes. stews, stir-fries, or ground meat for
diverse dishes.
Comments
Complete the table below about proper care and maintenance for knives used
in preparing meat dishes. In your own words, describe how you can do the
17. following:
i. Proper care for the knife
ii. Conduct proper maintenance for each knife listed.
iii. Each response must be in 30 words or more.
Knife Used in Proper Care for the Knife Proper Maintenance for the
Preparing Meat Dishes Knife
Boning knife Clean the boning knife immediately Clean the boning knife
after use, hand wash with mild immediately after use, hand
soap, dry promptly. Regularly hone wash with mild soap, and dry
the blade, sharpen when needed. promptly. Regularly hone the
Store in a knife block or magnetic blade and sharpen when
strip. needed. Store it in a knife block
or magnetic strip.
Carving knife Clean the carving knife Clean the carving knife
immediately after use, hand wash immediately after use, hand
with mild soap, and dry promptly. wash with mild soap, and dry
Hone the blade regularly and promptly. Hone the blade
sharpen when needed. Store it regularly and sharpen when
safely to protect the edge. needed. Store it safely to protect
the edge.
Chef’s knife Clean the chef's knife immediately Clean the chef's knife
after use, hand wash with mild immediately after use, hand
soap, and dry promptly. Regularly wash with mild soap, and dry
hone the blade, sharpen as promptly. Regularly hone the
needed. Store in a knife block or blade, sharpen as needed.
magnetic strip. Store in a knife block or
magnetic strip.
Utility knife Clean the utility knife immediately Clean the utility knife
after use, hand wash with mild immediately after use, hand
soap, and dry promptly. Hone the wash with mild soap, and dry
blade regularly and sharpen when promptly. Hone the blade
necessary. Store safely to protect regularly and sharpen when
the edge. necessary. Store safely to
protect the edge.

Comments
18. Complete the table below about common kitchen equipment used in
preparing meat dishes by identifying:
• The essential function for each equipment identified:
Essential function refers to what or how the equipment works or is
used in the kitchen.
• At least one essential feature of each equipment related to the
function identified. Essential feature refers to the specific part of the
equipment that enables it to perform its function.
• At least one safe operational practice for using each identified
equipment
Equipment Function of Each Equipment Feature of Equipment Safe Practices to Follow
 Related to Each When Using the
Function Identified Equipment
Knives Knives in the kitchen serve Features of knives Proper Technique:
various functions, including include the blade
cutting, slicing, chopping, material (e.g., stainless Employ correct cutting
and mincing. They are steel), handle design techniques, such as
essential tools for food for grip, blade shape rocking for chopping or
preparation, enabling (e.g., chef's or sliding for slicing.
precision and efficiency in serrated), and tang
cooking tasks. construction. Each
feature influences the
knife's performance.
Burners (grill, Grill Burner: Grill Burner: Supervision:
hot plate, Function: Generates direct Feature: Grates or grids Never leave burners
stove) heat suitable for grilling for placing food, unattended while in use.
meats, vegetables, and adjustable heat Monitor cooking to
other foods, imparting a controls, and often a lid prevent accidents.
distinctive smoky flavor and for trapping heat and
char marks. smoke during grilling.

Hot Plate Burner: Hot Plate Burner:

Function: Provides a flat Feature: Flat, even
cooking surface for versatile cooking surface,
cooking, suitable for tasks individual temperature
like pan-frying, sautéing, controls for different
and griddling various foods sections, and a
simultaneously. versatile platform for
various cooking
Stove Burner: methods.
Function: Produces
controlled heat for cooking Stove Burner:
in pots and pans. Allows for Feature: Coil or
a range of cooking methods, smooth-top surface,
including boiling, simmering, adjustable heat
and frying, on different heat settings, and burners of
settings. different sizes for
accommodating various
cookware and cooking
techniques.
Meat The function of meat Features of a meat Stable Surface:
tenderizer tenderizer is to break down tenderizer include a Place the meat on a
muscle fibers, making textured surface or stable surface to prevent
tougher cuts of meat more blades for breaking slips during tenderizing.
tender and easier to chew. It down muscle fibers,
improves the texture and ergonomic handles for
palatability of meat. easy use, and a
durable construction
suitable for pounding or
marinating meat.
Pans and Pans and pots serve as Features of pans and Match Cookware Size:
pots versatile cookware for pots include sturdy Use cookware that
boiling, simmering, sautéing, construction, heat- matches the burner size
frying, and stewing. They conductive materials, to avoid uneven heating.
conduct and distribute heat ergonomic handles, lids
 evenly, facilitating a range of for heat retention, and
cooking techniques for various sizes for
diverse dishes. versatility. Non-stick
coatings and easy-to-
clean surfaces enhance
cooking convenience.

Comments
19. Answer the questions below about storage of meat and meat products to ensure
food safety.
In your own words, describe the storage conditions for each process below to
ensure safety of meat and meat products for food safety.
Process Optimal Storage Conditions for Food Safety

Storage before cooking Store raw meat and meat products in a refrigerator at
temperatures below 40°F (4°C) to prevent bacterial
growth. Use separate containers to avoid cross-
contamination and follow proper hygiene practices.
Cooling before storage Cool raw meat promptly in a refrigerator at temperatures
below 40°F (4°C) to slow bacterial growth. Use shallow
containers for even cooling, reducing the risk of
foodborne illnesses.
B. Complete the table by doing the following:
• Identify the appropriate temperature range for meat and meat products for each
storage method listed below.
• Identify how long the meat can be stored in the temperature range identified for
each storage method.
Storage Method Temperature Range Storage time for meat
Refrigeration Store meat and meat products Store meat and meat products
in a refrigerator at in a refrigerator for
temperatures between 32°F to recommended periods.
40°F (0°C to 4°C) to prevent Consume fresh meats within 1-
bacterial growth and ensure 2 days, ground meats within 1-2
food safety. days, and cooked meats within
3-4 days for optimal safety.
Freezing Meat can be stored in freezing Store meat in freezing
temperatures at 0°F (-18°C) or temperatures at 0°F (-18°C) or
below for extended periods, below. Recommended storage
often ranging from a few times vary, but generally, raw
months to a year, depending meats can be kept for several
on the type of meat. months, while cooked meats
may last 2-3 months.

Comments
20. In your own words, describe each listed environmental condition for storing meat
and meat products to prolong their shelf life. Each response must be in 30 words
or more.
Storage Condition Description
Humidity Maintain a humidity level of 85-90% when storing meat and
meat products to prevent dehydration and freezer burn,
 extending their shelf life in cold storage.
Temperature Store meat and meat products at temperatures below 0°F (-
18°C) in a freezer to prolong their shelf life. This helps inhibit
bacterial growth and maintain quality over an extended period.
Lighting conditions Store meat and meat products in dark conditions, as exposure
to light can accelerate the deterioration of color, flavor, and
nutritional content, potentially affecting their overall quality and
shelf life.
Atmosphere To prolong the shelf life of meat and meat products, store them
in a controlled atmosphere, typically vacuum-sealed or with
modified gas compositions, reducing oxygen to slow down
oxidation and microbial growth.
Ventilation Proper ventilation is not a primary consideration for prolonging
the shelf life of meat and meat products. Instead, focus on
factors like temperature, humidity, and storage conditions.
Ventilation is more relevant in food preparation areas to
maintain air quality.
Container Use airtight and moisture-resistant containers for storing meat
and meat products in the refrigerator or freezer. Vacuum-sealed
bags, freezer-safe containers, or tightly wrapped packaging
help prevent freezer burn and extend shelf life.
Packaging Packaging is crucial for storing meat products as it helps
prevent exposure to air, which can lead to freezer burn, color
changes, and flavor deterioration. Proper packaging also
reduces the risk of contamination, preserving the quality and
extending the shelf life of the meat.

Comments