10

COOK MEAT CUTS

(Identifying Appropriate Cooking
Methods for Meat Cuts)

Learner’s Module in Technology

and Livelihood Education
COOKERY NC II

Quarter 4 ● Module 4
 What I Know
Multiple Choice
Directions. Read the following questions carefully, select the letter of the
correct answer and write in your activity notebook.

1. Cooking methods that are preferable for cooking pork and veal chops because
the lower temperatures keep these meats moister when cooked well done.
A. Braising and stewing C. Griddling and pan-frying
B. Broiling and grilling D. Roasting and baking

2. Which among the statements is not true when grilling and broiling meat?
A. Less sauce is usually served with grilled items than with sautéed items.
B. Many kinds of sauces and accompaniments are appropriate for grilled
meats.
C. Vegetables and accompaniments for broiled and grilled meats should, in
most cases, be heavily sauced.
D. Sauces are prepared in advance because broiling or grilling does not give
you the opportunity to deglaze a pan.

3. Method of cooking meat wherein the meats are first browned or seared in fat
or in a hot oven, then simmered in a flavorful liquid until tender.
A. Braising B. Broiling C. Simmering D Stewing

4. A white stew made by cooking white meat in fat over low heat without letting
it brown, then adding liquid
A. Blanquette B. Brown steak C. Fricassee D. Swiss steak

5. What happens to meat cooked at excessively high heat for too long? A. The
meat becomes tender.
B. The meat will lose its nutrients.
C. The meat becomes tough and dry.
D. The meat becomes flavorful/tastier.

B. True or False
Directions: Write True if the statement is true otherwise False. Write your answers
in your activity notebook.

_______1. Proteins shrink less and express less moisture and fat when cooked at
high temperatures than when roasted at low heat.
_______2. Tough cuts, which generally come from the heavily exercised parts of
the animal, such as the shoulder or rump, respond best to fast-cooking methods
such as frying.
_______3. Shanks are desirable for braising and simmering because their high
collagen content is converted into gelatin that gives body to braising liquids
and good eating quality to the meat.

6
_______4. The primary goal of slow cooking is to melt collagen in the
connective tissue, thereby transforming a tough piece of meat into a tender
one.
_______5. In a broiler, the heat source is below the food. In a grill, the heat is
above the food.

What’s In
Previously, you learned about marinades. Marinades are used to tenderize
meat, add moisture, and enhance the flavor of food, making tough cuts of meat
much more palatable. However, different flavors of marinades are appropriate
for different foods.

Do the activity before proceeding to the new lesson.

Directions: Identify what is being described. Write your answers in your activity
notebook.
____________________1. This includes Marinades with bases such as wine or
vinegar, or highly acidic juices such as tomato juice or citrus juices.
____________________2. These are made of dried herbs and spices and usually
use salt to break down proteins and draw other flavors in.
____________________3. This should not be used in Wet Marinades as the
long soaking times gives it a wonderful opportunity to draw out all the juices
from the meat.
____________________4. A marinade ingredient that helps transfer fat-soluble
flavors onto the meat and also helps retain moisture.

_____________________5. A protein protein-digesting enzyme that is used as a

common meat tenderizer.

What’s New
Activity 1. Name Me
Directions: Copy the web diagram in your notebook and list down the different
methods of cooking meat which you are familiar with.

7
 Methods
of Cooking
Meat

What Is It
Choosing the correct cooking method will depend on the type of food you are
preparing. For example, when cooking meat products, it is necessary to consider
the type of cut you are cooking as tough meat products require different cooking
techniques than tender cuts do in order to break down the fibers and create a
palatable dish.
All cooking methods fall under two categories- Moist and Dry Heat.

Five basic principles that apply to the vast majority of techniques when it comes
to meat and poultry.

1. Use High Heat to Develop Flavor

Browning creates a tremendous amount of flavor and is a key step when

cooking meat. This happens through a process called the Maillard reaction,
named after the French chemist who first described it in the early 1900s. The
Maillard reaction occurs when the amino acids and sugars in the food are
subjected to heat, which causes them to combine. In turn, hundreds of different
flavor compounds are created. These compounds break down to form yet more
new flavor compounds, and so on, and so on. When browning meat, you want a
deep brown sear and a discernibly thick crust on all sides—best obtained by
quick cooking over high heat.

To ensure that meat browns properly, first make sure the meat is dry
before it goes into the pan; pat it thoroughly with paper towels. This is especially
important with previously frozen meat, which often releases a great deal of
water. Second, make sure the pan is hot by preheating it over high heat until the
fat added to the pan is shimmering or almost smoking. Finally, make sure not to
overcrowd the pan; there should be at least 1/4 inch of space between the
pieces of meat. If there isn't, the meat is likely to steam instead of brown. If
need be, cook the meat in two or three batches.
8
2. Use Low Heat to Preserve Moisture
For large cuts of meat or poultry, use low-and-slow cooking method for
even cooking and to minimize the loss of flavorful juices and fat. Proteins shrink
less and express less moisture and fat when cooked at moderate temperatures
than when roasted at high heat.

This approach also allows the center to come up to the desired internal
temperature with less risk of overcooking the outer layers.

3. Match the Cut to the Cooking Method

Tough cuts, which generally come from the heavily exercised parts of the
animal, such as the shoulder or rump, respond best to slow-cooking methods,
such as pot roasting, stewing, or barbecuing. The primary goal of slow cooking is
to melt collagen in the connective tissue, thereby transforming a tough piece of
meat into a tender one. These cuts are always served well done.

Tender cuts with little connective tissue generally come from parts of the
animal that receive little exercise (like the loin, the area along the back of the
cow or pig). These cuts respond best to quicker, dry-heat cooking methods, such
as grilling or roasting. These cuts are cooked to a specific doneness. Prolonged
cooking increases moisture loss and can turn these tender cuts tough.

4. Don't Forget about Carryover Cooking

Since the temperature of meat will continue to rise as it rests, an effect
called carryover cooking, meat should be removed from the oven, grill, or pan
when it's 5 to 10 degrees below the desired serving temperature. Carryover
cooking doesn't apply to poultry and fish (they don't retain heat as well as the
dense muscle structure in meat).

5. Rest Your Meat

The purpose of resting meat is to allow the juices, which are driven to the
center during cooking, to redistribute themselves throughout the meat. As a
result, meat that has rested will shed much less juice than meat sliced straight
after cooking. A thin steak or chop should rest for 5 to 10 minutes, a thicker
roast for 15 to 20 minutes.

Methods of cooking meat include dry heat (baking, roasting, broiling,

panbroiling, pan- frying, stir-frying and outdoor grilling) or moist heat (braising
and cooking in liquid-simmering, stewing, poaching). Methods should be
selected based on initial tenderness of the cut, desired quality characteristics of
the resulting product, available cooking facilities and equipment, and the
amount of time available for preparation.

Methods of Cooking Variety of Meat Cuts

Dry Heat- Dry heat methods of cooking are suitable for tender cuts of meat or
less tender cuts which have been marinated. Dry heat methods include
roasting /baking, broiling, grilling, pan-broiling, sautéing, panfrying, griddling and
stir— frying.
9
 1. Roasting/Baking
-to cook foods by surrounding them with hot, dry air,
usually in an oven. Roasting is a dry-heat method best
used for cooking tender good quality cuts of meat. No
water is used, and the meat is not covered, so steam can
escape.
There is no real distinction between the terms roast and https://www.foodnetwork.
bake. Both terms are used for the same procedure, but the
com/how-to/articles/howword bake is more likely to be used for small cuts of
meat, to-roast-meats-a-step-bystep-guide vegetables, fish, breads, and pastries. In
principle,
roasting meats is a simple procedure. The prepared cut of meat is placed in an
oven at a selected temperature, and it is removed when done.

Marinate poultry and meat for a few hours before cooking to tenderize and
flavor the meat. Basting frequently throughout the roasting process keeps the
food moist.
The table gives examples of meat cuts suitable for roasting:

Bacon is a cut from the back and sides of a pig that has been salted and cured.
It is usually thinly sliced and fried or grilled, though bacon joints can be pot
roasted.

10
 2. Broiling, Grilling, and Pan-Broiling

Broiling and grilling or barbequing are dry-heat cooking methods, which

use very high heat to cook meat quickly. Properly broiled meats have a
wellbrowned, flavorful crust on the outside, and the inside is cooked to the
desired doneness and still juicy.
Broiling is suitable for tender beef steaks; beef and lamb kabobs; veal,
pork and lamb chops; pork ribs; sliced ham; bacon; butterflied lamb leg and
ground beef, pork and lamb. Steaks and chops should be at least 3/4 inch
thick and ham should be at least 1/2 inch thick for successful broiling. Less
tender cuts such as beef flank steak, beef top round, and veal, pork and lamb
shoulder chops may also be broiled when marinated. Marinating can increase
the tenderness of these cuts but only to a limited degree. The same tender
cuts suitable for oven broiling can be pan- or griddle broiled. This method is
especially good for meat 3/4 inch or less in thickness; very thick cuts of meat
may become overcooked on the outside before the middle has reached the
desired degree of doneness.

For best results, only high-quality, tender cuts with a good fat content should
be broiled.

In a broiler, the heat source is above the food. In a grill,

the heat is below the food. Except for this difference, the
basic procedure is the same for both.
https://www.allrecipes.co
m/video/39/how-to-
broil-meats-chicken-and-
fish/
Grilling is a quick method of cooking and so is only suitable
for tender cuts of meat. Because it is done at high heat,
there is minimum loss of juices and nutrients and the meat
needs little additional fat, which makes it a healthy way to
cook meat. When meat is grilled, the fat shrinks faster
than the https://www.seriouseats.com
/recipes/2012/05/the-food-
meat and will cause the meat to curl up. Before grilling, labs-perfect-grilled-ribeye-
steaks.html

cut excess fat off meat to keep the meat flat and to prevent curling.
Brush the food with a mixture of oil, salt, pepper, spices, and herbs before
grilling or broiling. Marinate meat for a few hours before cooking to tenderize
and flavor the meat. Basting frequently throughout the cooking process will
help keep the food moist.
Brush glazes, BBQ sauce, or other sauces onto meat after it’s at least halfway
cooked on both sides. Otherwise the sugar in glazes and sauces will burn if
cooked too long. Use glazes and sauces sparingly to enhance the flavor of the
food, not to overcome it!
Cuts most suitable for grilling are shown in the table below:

Meat Cuts
Beef Rump, sirloin, rib, fillet
Lamb saddle

11
 Veal loin
Pork loin
offal Liver, kidneys

3. Sautéing, Pan-Frying, and Griddling

Sautéing uses a very hot pan and a small amount of fat to quickly cook food
while browning the surface.
This method is used for smaller, thinner products that require less time to
cook.

Pan-frying
-uses moderate heat, a moderate amount of fat, and is usually employed for
larger items, such as chops.

Deglazing the Pan

A sauce made by deglazing the pan often accompanies sautéed meats. To
deglaze means to swirl a liquid in a sauté or other pan to dissolve cooked
particles of food remaining on the bottom.
The deglazing liquid can be used to flavor a sauce in one of two ways:
1. Add the reduced deglazing liquid to a prepared sauce. The deglazing
liquid adds flavor and color to the sauce.
2. Use the deglazing liquid to make a freshly prepared sauce. Add stock or
other liquids and other flavoring and thickening ingredients and finish the
sauce as indicated in the recipe.

Stir-Frying
The Chinese technique of stir-frying is very much like sautéing,
except that in sautéing, the food items are usually tossed by
flipping the pan, while in stir-frying, the pan is left stationary
and the foods are tossed with spatulas or other tools. Meats
that
https://iheartuma
are suitable for stir-frying include strips of loin of pork or beef
mi.com/how-to-

fillet. make-beef-stir-fry/

12
 Sautéing, Pan-Frying, and Griddling

1. Use only tender cuts for sautéing.

2. Smaller or thinner pieces of meat require higher heat. The object is to
brown or sear the meat in the time it takes to cook it to the desired doneness.
Very small or thin pieces cook in just a few moments.
3. If large or thick items are browned over high heat, it may be necessary
to finish them at lower heat to avoid burning them.
4. The amount of fat needed is the amount required to conduct the heat to
all surfaces so the item cooks evenly. Flat items need much less fat than
irregularly shaped items like chicken pieces. Sautéing small pieces of meat
requires little fat because the items are tossed or flipped so all sides come in
contact with the hot pan.
5. When sautéing small pieces of food, do not overload the pan, and do
not flip or toss the food more than necessary. This will cause the temperature
to drop too much, and the meat will simmer in its juices rather than sauté.
6. Use clarified butter or oil or a mixture of the two for sautéing. Whole
butter burns easily.
7. Dredging meats in flour promotes even browning and helps prevent
sticking. Flour meats immediately before cooking, not in advance, or the flour
will get pasty.
Also, shake off excess flour before adding meat to the pan.
8. Meats to be pan-fried are often breaded.
9. When pan-frying several batches, strain or skim the fat between
batches. Otherwise, burned food particles from previous batches may mar the
appearance of the meat.
10. Griddling and pan-frying are preferable to broiling and grilling for
cooking pork and veal chops because the lower temperatures keep these
meats moister when cooked well done. Hamburgers cooked well done are also
moister if cooked on a griddle.

Griddling
Griddling meat is very similar to grilling over heat. A
griddle pan gives a criss-cross pattern to the meat in
the same way as a hot iron or grill bars, and the same
smoky flavor.
https://www.yuppiechef.co
Griddle pans are generally square in shape, very heavy m/spatula/how-to-cook-

and they have raised ridges the-perfect-griddle-steak/

running along them, which come into contact with the food and conduct the
heat from the base of the pan.
Tips for griddling meat:
• The griddle pan should be hot before the meat is placed on it.
• Brush oil on the meat.
• To get the criss-cross effect, turn the meat at right angles once on each side.

Moist Heat—Moist-heat methods of cooking are suitable for less tender cuts of
meat. Moist-heat cooking helps to reduce surface drying in those cuts requiring
13
prolonged cooking times. Unless a pressure cooker is used, cooking
temperature is usually low, but heat penetration is faster than in dry-heat
methods because steam and water conduct heat rapidly.

With moist-heat cookery, meat may lose some water—soluble nutrients into the
cooking liquid. However, if the cooking liquids are consumed, as in stews or
soups, nutrients are transferred and not totally lost.
4. Cooking in Liquid—less tender cuts of meat can be covered with liquid
and gently simmered until tender. Care should be taken not to let the
temperature of the liquid exceed 195°F, because boiling (212°F) toughens
meat protein. When the liquid is used as a base for soup it is called meat
stock (also called broth or bouillon). Meat that is partially cooked in liquid
before cooking by another method is called “parboiled.”

The three ways to cook in liquid are simmering, stewing and poaching.
Simmering and stewing are used for less tender cuts of meat while poaching is
used for tender cuts. Also, poaching is only appropriate for beef while any
type of meat (beef, veal, pork or lamb) can be simmered. The difference
between simmering and stewing is that simmering is used with whole cuts of
meat while stewing is used with small pieces of meat.

Simmering
Simmering differs from boiling or poaching in that the submerged foods are
cooked in liquids at temperatures just below the boiling point but higher than
temperatures used in poaching. The easiest way to create a simmer is to bring
the liquid to a boil and then reduce the heat gradually until all bubbles cease
to form (94C or 200F).

Meats are not often simmered. Part of the reason simmered meats are not as
popular as meats cooked in other ways may be that they lack the kind of
flavor produced by browning with dry heat.
However, simmering is used effectively for less tender cuts for which browning
is not desired or not appropriate. Popular examples of simmered meats are
cured products such as ham and corned beef, fresh or cured tongue, fresh
beef brisket, and white stews such as veal blanquette.

The term stewing means cooking small pieces of meat (from forequarter cuts
such as diced lamb, square cut shoulder, pork shoulder and beef blade) by
simmering or braising (a composite method that includes both browning and
simmering). One difference between stews and many other simmered meats
is that stews are served in a sauce or gravy made of the cooking liquid.

Poaching -involves cooking gently with a minimum amount of liquid at a

temperature just below boiling point. Historically poaching was used widely for
all sorts of meats. With modern ovens and other cooking methods available,
poaching is less widely used for meats, though still used for eggs and fish.
However, beef roasts can also be successfully poached if they come from
tender cuts. The exception is sweetbreads, which are normally poached then
sautéed in butter. Appropriate roasts for poaching are delicate and tender cuts
of meat such as beef eye round, rib eye and (pork, beef, veal) tenderloin and
lamb cutlets.
After an initial browning period, the poaching liquid is added and the roast is
then gently simmered until it reaches 130°F. A combination of beef broth or
consommé, red wine and herbs makes a flavorful poaching liquid. After

14
cooking, the liquid can be used to make a simple sauce for the roast or it can
be strained and frozen for later use as a soup base or stewing liquid.

Poaching takes one third less time than roasting. (A beef roast will poach to
rare in about 20 to 30 minutes). In addition to cooking more quickly, poaching
helps to keep shrinkage of the meat to a minimum. A poached beef roast is
also just as tender, juicy and flavorful as one which has been conventionally
prepared.

Liquids and Flavoring Ingredients for Simmered Meats

The kind of meat to be cooked determines the kind and amount of cooking
liquid to use as well as the flavorings and seasonings to use.

• For fresh meats, use enough liquid to cover the meat completely, but
don’t use too much, as flavors will be diluted. Water is the main cooking liquid,
but other liquids, such as wine, can be added to flavor the meat. Use herbs,
spices, and a generous amount of mirepoix to give a good flavor to the meat.

• For cured meats, especially those that are heavily salted or smoked, use
a generous amount of water to help draw excess salt or smoky flavor from the
meat. In some cases, such as country hams, the water may even have to be
changed during cooking to remove salt from the meat. Heavily seasoned
cured meats, such as corned beef, are often simmered in pure, unseasoned
water, but milder cured meats may be simmered with mirepoix and herbs. Do
not add salt, however, because cured meats already contain a great deal of
salt.

4. Braising
Braising is a combination of dry-heat and moist-heat cooking
methods. Meats are first browned or seared in fat or in a hot
oven, then simmered in a flavorful liquid until tender.
Other liquids used in braising include wine, marinades,
tomato products, and, occasionally, water.
-It is generally designed to tenderize tougher cuts of meat and https://sportsclinicta
game such as lamb shanks, beef brisket, topside and flank. mpico.com/planning/ how-
to-braise-beef/
These cuts of meat should be sealed in a pan prior to being
braised, so that the nutritional value of the meat is preserved.

Popular Types of Braised Meat Dishes

1. Large cuts.
Large cuts of meat braised whole, sliced, and served with a sauce or gravy are
sometimes called pot roasts.
2. Individual portion cuts.
Meats may be cut into portion sizes before braising instead of afterward.
When portion cuts of beef round are braised in a brown sauce, the process is
sometimes called swissing, and the product is called Swiss steak.
Other braised portion-cut meats include short ribs, lamb shanks, and pork
chops.

15
 3. Stews.
Stews are made of meats cut into small pieces or cubes. Most stews are made
by braising, but some are cooked by simmering only, without first browning or
searing the meat.
Stews are usually made with enough liquid or gravy to cover the meat
completely while cooking. However, so-called dry stews are braised in their
own juices or in a very little added liquid.
Brown stews are made by browning the meat thoroughly before simmering. A
fricassée (free kah say) is a white stew made by cooking white meat in fat
over low heat without letting it brown, then adding liquid. Compare this to a
blanquette (blawn ket), which is a white stew made by simmering the meat in
stock without first cooking in fat. The cooking method for blanquettes,
therefore, is simmering rather than braising.

Many other dishes can be classified as braised stews, even if we don’t

normally think of them that way. Chili, for example, is a braised dish made of
finely cut or ground beef or pork. Even meat sauce for spaghetti is actually a
braised meat or a stew.
Many chefs prefer to use the term braising only for large cuts of meat, and
they use the term stewing for small cuts. However, the basic cooking method
—using first dry heat, then moist heat—is the same for both large and small
cuts.

The following list summarizes the cooking characteristics of the major cuts.

1. Rib and loin cuts. Always the most tender cuts, used mostly for roasts,
steaks, and chops.
Beef and lamb. Because these meats are often eaten rare or medium done, the
rib and loin are used almost exclusively for roasting, broiling, and grilling.

Veal and pork.

Pork is generally eaten well done, and veal is most often eaten well done,
although many people prefer it slightly pink in the center. Therefore, these
meats are occasionally braised, not to develop tenderness but to help preserve
juices. Veal chops, which are very low in fat, may be broiled if great care is taken
not to overcook them and dry them out. A safer approach is to use a method
with fat, such as sautéing or pan-frying, or to use moist heat.
2. Leg or round.
Beef.

16
 The cuts of the round are less tender and are used mostly for braising.
The roasts are so large that, roasted at low temperatures for a long time, the
beef’s own moisture helps dissolve collagen. Inside round (top round) is favored
for roasts because of its size and relative tenderness. Beef round is very lean. It
is best roasted rare. Lack of fat makes well-done round taste dry. The properties
of meats are determined, in part, by the diet of the animals. Grain-fed beef is
tender and has more marbling than grass-fed beef. Grass-fed or pastured beef is
usually perceived as less tender and less juicy, although it is lower in saturated
fat and may have more health benefits. Its flavor is often described as “beefier”
than that of grain-fed beef.

Veal, lamb, and pork.

These meats are from young animals and therefore tender enough to
roast. Legs make excellent roasts because large muscles with few seams and
uniform grain allow easy slicing and attractive portions.

3. Chuck or shoulder.
Beef.
Beef chuck is a tougher cut that is usually braised. Although chuck is not
the ideal choice for braising if uniform slices are desired, it makes braised dishes
of excellent eating quality. Its connective tissue is easily broken down by moist
cooking, yielding moist, tender meat with abundant gelatin content.

Veal, lamb, and pork.

These are most often braised but are young enough to be roasted or cut
into chops for broiling. Shoulder roasts are not the most desirable because they
consist of many small muscles running in several directions. Therefore, they do
not produce attractive, solid slices.

4. Shanks, breast, brisket, and flank.

These are the least tender cuts, even on young animals, and are almost
always cooked by moist heat. Shanks are desirable for braising and simmering
because their high collagen content is converted into gelatin that gives body to
braising liquids and good eating quality to the meat. Beef flank steaks can be
broiled if they are cooked rare and cut across the grain into thin slices. This cuts
the connective tissue into chewable pieces

5. Ground meat, cubed steaks, and stew meat.

These can come from any primal cut. They are usually made from trimmings,
although whole chucks are sometimes ground into chopped meat. Ground meat
and cubed steaks can be cooked by dry or moist heat because they are
mechanically tenderized. Stew meat is, of course, cooked by moist heat. Other
Factors Influencing Choice of Cooking Methods
1. Fat content.
Meats high in fat, such as Prime beef or lamb, are generally cooked without
added fat, such as by roasting or broiling.
Meats low in fat, such as veal, are often cooked with added fat to prevent
dryness.
Sautéing, pan-frying, or braising is generally preferable to broiling for veal chops
that are cooked well done.

2. Developing tenderness is not the only goal of cooking. Other goals are
17
• Developing flavor.
• Preventing excessive shrinkage and nutrient loss.
• Developing appearance. You must often compromise to get a balanced result.
For example, preliminary browning of a roast at high heat increases shrinkage
but may be desirable for some roasts to develop flavor and appearance.

What’s More
Activity 2: Crossword Puzzle
Directions: Fill out the crossword puzzle with the correct term using the given
clues. . Write your answers
in your activity notebook
Across
1. Moist heat method of
cooking that is best used
for tender cuts of meat.
4. Meat that is partially
cooked in liquid before
cooking by another
method is called ___.
7. Method of cooking
meat wherein the meats
are first browned or
seared in fat or in a hot
oven, then simmered in a
flavorful liquid until
tender.
10. Moist heat method
that is used effectively
for less tender cuts for
which browning is not
desired or not appropriate.

Down
2 . A cut from the back and sides of a pig that has been salted and cured. It is
usually thinly sliced and fried or grilled
3 . It is the continued rising of the internal temperature even after the meat is
removed from the oven.
5 . Method of cooking meat which uses high heat and a small amount of fat and is
usually used for tender cuts of meat. The food items are usually tossed by
flipping the pan.
6. This is the process of braising portion cuts of beef round in a brown sauce.
8Appropriate roasts for . They are made of meats cut into small pieces or cubes and
are usually made with poaching are beef eye round, rib eye and tenderloin. enough
liquid or gravy to cover the meat completel y while cooking.
9. Meat cuts that are desirable for braising and simmering because their high
collagen
content is converted into gelatin that
gives body to braising liquids and good eating quality to the meat.
18
 What I Have Learned
Activity 3. Finding similarities and differences

Directions: Note the similarities and differences of the different cooking

methods of meat. Copy and use the Venn Diagram to note your answer.

Braising and Stewing

Broiling and Grilling

Stir frying and Sautéing

19
 What I Can Do
Activity 4: Complete Me

a. Directions: Copy the template in your activity notebook and fill in with
the needed information.

Methods of Cooking Meat Suited for (cuts of meat)

Post-Assessment
Multiple Choice
Directions. Read the following questions carefully, select the letter of the
correct answer and write on your activity notebook.

_______1. Which of the statement is not true when Sautéing meat?

A. Use only tough cuts for sautéing.
B. Use clarified butter or oil or a mixture of the two for sautéing. Whole
butter burns easily.
C. When sautéing small pieces of food, do not overload the pan, and do not
flip or toss the food more than necessary.
D. Sautéing small pieces of meat requires little fat because the items are
tossed or flipped so all sides come in contact with the hot pan.

_______2. A reaction that occurs when the amino acids and sugars in the food are
subjected to heat, which causes them to combine.
A. Maillard B. Malliard C. Maylard D. Milliard

_______3. Which among the part of meat is desirable for braising and simmering
because of its high collagen content?
A. Bacon B. Ribs C. Shank D. Tenderloin

_______4. Which of the following part of meat is desirable for baking/roasting?

A. Ear B. Loin C. Neck D. Shank
20
_______5. Appropriate roasts for poaching are delicate and tender cuts of meat.
Which of the following cuts is best for poaching?
A. Bacon B. Shank C. Shoulder D. Tenderloin

B. True or False

Directions: Write True if the statement is true otherwise False. Write your
answers in your activity notebook.

_______6. Meats high in fat, such as Prime beef or lamb, are generally cooked
without added fat, such as by roasting or broiling.
_______7. The difference between simmering and stewing is that simmering is
used with small pieces of meat while stewing is used with whole cuts of
meat.
_______8. Simmering and stewing are used for tender cuts of meat while
poaching is used for less tender cuts.
_______9. Baking is generally designed to tenderize tougher cuts of meat and
game such as lamb shanks, beef brisket, topside and flank.
_______10. Meats that are suitable for stir-frying include strips of loin of pork
or beef fillet.

Additional Activity
Activity 5: Tell Me
Directions: Read and understand the question and answer concisely.

1. What is the importance of using the appropriate cooking method for

different meat cuts?

21
 References

America’s Test Kitchen, “The Five Basic Rules for Cooking Meat”, Published
11/06/14. https://lifehacker.com/the-five-basic-rules-for-cooking-
meat1655470140

“Cooking Methods”, Accessed August 21, 2020.

https://canadabeef.ca/cookingmethods/

Kamel, Ziad, “The Ultimate Steak Guide”, Published January 30, 2014.
https://twitter.com/ziadkamel/status/428617786441867264

Learning Module Cookery G10-Department of Education

Matt & Jessica, “7 Beef Cooking Methods”, Clover Meadows Beef, Published
09/30/2016. https://www.clovermeadowsbeef.com/beef-cooking-methods/

“Understanding Meat and Games”, Accessed August 5, 2020.

http://standring.weebly.com/uploads/
2/3/3/5/23356120/10__11__meats_and_game.pdf

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (632) 8634-1072; 8634-1054; 8631-4985
Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph
22
23