COMPETENCY BASED LEARNING MATERIAL

SECTOR: TOURISM
COMPETENCY PREPARE MEAT DISHES

MODULE: PREPARING MEAT DISHES

QUALIFICATION: COOKERY NC II

REGIONAL TRAINING CENTER

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY
CITY OF TUGUEGARAO, CAGAYAN
 HOW TO USE THIS COMPETENCY BASED LEARNING
MATERIAL

Welcome to the module in Prepare Meat Dishes. This module contains

training materials and activities for you to complete.
You are required to go through a series of learning activities in order
to complete each learning outcome of the module. In each learning outcome
are Information Sheets, Self – Checks, Operation sheets and job
sheets .Follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.
The goal of this module is the development of practical skills. To gain
these skills, you must learn the concepts and theory. For the most part,
you’ll get this information from the Information Sheets,Operation Sheets and
Job Sheets.
This module was prepared to help you achieve the required
competency, in “Prepare Meat Dishes”.
This will be the source of information for you to acquire knowledge
and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instruction.

Remember to :
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self – check. Suggested
references are included to supplement the materials provided in this
module.
Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence.
Use the Self – checks, Operation Sheets or Job Sheets at the end of
each section to test your own progress.

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 When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.
You need to complete this module.
COOKERY NC II
LIST OF COMPETENCY

No Unit of competency Module title Code

1. Clean and maintain kitchen Cleaning and maintaining TRS512328

premises kitchen premises
2. Prepare stocks, sauces and Preparing stocks, sauces and TRS512331
soups soups

3. Prepare appetizers Preparing appetizers TRS512381

4. Prepare salads and dressing Preparing salads and dressing TRS512382

5. Prepare sandwiches Preparing sandwiches TRS512330

6. Prepare meat dishes Preparing meat dishes TRS512383

7. Prepare vegetable dishes Preparing vegetable dishes TRS512384

8. Prepare egg dishes Preparing egg dishes TRS512385

9. Prepare starch products Preparing starch products TRS512386

10. Prepare poultry and game Preparing poultry and game TRS512333
dishes dishes

11. Prepare seafood dishes Preparing seafood dishes TRS512334

12. Prepare desserts Preparing desserts TRS512335

13. Package prepared food Packaging prepared food TRS512340

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 MODULE CONTENT

UNIT OF COMPETENCY: PREPARE MEAT DISHES

MODULE TITLE: PREPARING MEAT DISHES
MODULE DESCRIPTOR: This unit deals with the knowledge, skills and
attitude in selecting, preparing, cooking and
storing meats
SUMMARY OF LEARNING OUTCOMES:
1. Perform mise en place.
2. Cook meat cuts for service.
3. Present meat cuts for service.
4. Store meat.

SUMMARY OF ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
7. Appropriate cooking methods are identified and used for cooking
8. A variety of portioned meat cuts are cooked in accordance to standard
recipe specifications
9. A variety of offal dishes are cooked according to standard recipes
10. Meats are carved using the appropriate tools and techniques
11. Ingredients are adjusted to meet special requests of customers
12. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes

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 13. Workplace safety and hygienic procedures are followed
according to enterprise and legal requirements
14. Meat dishes are presented attractively according to classical,
cultural and enterprise standards
15. Meat dishes are presented hygienically, logically and
sequentially within the required timeframe
16. Suitable plate are selected according to enterprise standards
17. Factors in plating dishes are observed in presenting meat dishes
18. Quality trimmings and other leftovers are utilized where and
when appropriate
19. Fresh and cryovac-packed meat is stored correctly according to
health regulations
20. Required containers are used and stored in proper temperature
to maintain freshness, quality and taste
21. Meat is stored in accordance with FIFO operating procedures
and storage of meat requirements

ASSESSMENT METHOD:

1. Direct Observation
2. Written Test
3. Oral questioning

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 LEARNING OUTCOME SUMMARY

LEARNING OUTCOME 1 PERFORM MISE EN PLACE

CONTENTS:
1. Classification of meat
2. Meat Cuts
3. Variety Meats
4. Meat Specification
ASSESSMENT CRITERIA
1. Tools, utensils and equipment are cleaned, sanitized and
prepared based on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and
quality required
4. Ingredients are prepared based on the required form and time
frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
CONDITION: Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT
 Applicable equipment as prescribed in the training regulation
3. TOOLS, ACCESSORIES AND SUPPLIES
 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
- Different kinds of meat and meat cuts
- Different kinds of variety meats
4. TRAINING MATERIALS:
 Module
 Manuals, Books, E-net
ASSESSMENT METHOD:
1. Direct Observation

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 2. Written Test
3. Oral questioning

LEARNING EXPERIENCES

LEARNING OUTCOME # 1: PERFORM MISE EN PLACE

Learning Activities Special Instructions

1. Read Information sheet 6.1-1 on If you have some problems on
Classification of Meats Information Sheet 6.1-1, don’t
hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.1-1, you can
now answer Self-Check 6.1-1.
2. Answer Self-check 6.1-1 Compare your answer with the
answer key 6.1-1. If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
3. Read Information sheet 6.1-2 on If you have some problems on
Meat Cuts Information Sheet 6.1 -2, don’t
hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.1-2, you can
now answer Self-Check 6.1-2.
4. Answer Self-check 6.1-2 Compare your answer with the
answer key 6.1-2. If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
5. Read Information on 6.1-3 If you have some problems on
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 Variety meats Information Sheet 6.1-3, don’t
hesitate to approach your
facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.1-3, you can
now answer Self-Check 6.1-3.
6. Answer Self-check 6.1-3 Compare your answer with the
answer key 6.1-1. If you got 100%
correct answer in this self-check,
you can now move to the next
information sheet. If not review the
information sheet and go over the
self-check again.
7. Read Information on 6.1-4 Read information sheet 6.1-4.
Meat specification

8. Answer Self-check 6.1-4

Compare your answers to the

answer key.

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 INFORMATION SHEET 6.1-1
CLASSIFICATION OF MEATS

Learning Objectives: After reading this information sheet, you must be

able to:
1. Define meat.
2. Understand the structure and composition of meat
3. Identify the different classification of meats.

WHAT IS MEAT?

Meat refers to the muscle of animals used as food. It includes the glands
and organs of these animals such as tongue, liver, heart, kidney and so on.
The three animals commonly domesticated for meat in most countries of the
world are Ox for veal and beef, sheep for lamb (young) and muttom (old) pig
for pork. Veal is the meat from calf (young cow) while beef from older ox.

Structure and Composition

Muscle tissues consists of 3 major components,: water, protein and fats.

1. Water – meat contains high percentage of water that is why shrinkage

can be a big problem in meat cookery. Too much moisture loss means
dry meat, loss in weight, loss in profit.

2. Protein – is an important nutrient and the most abundant solid material

in meat. It consists about 25% of the muscle tissue. Protein coagulates
when it is heated. This means it become firmer and loses moisture.
Coagulation is related to doneness: when protein has coagulated to
desired, the meat is said to be done. Too high heat toughens the meat.

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3. Fats – meat contains 5% fat of the muscle tissue. Fat is desirable in meat
that gives juiciness, tenderness and flavor. It is the main source of flavor
in meats

Connective tissue – Muscle fibers are bound in a network of proteins called

connective tissues. It is very important for the cook to understand,
connective tissue for one basic reason that is connective tissue is tough.
Connective tissue is composed of 3 proteins, COLLAGEN, RETICULIN, AND
ELASTIN. The muscle fiber is surrounded by reticulin and collagen. White
elastin is located with the blood, capillaries and nervous system.

To cook meat successfully, you should know:

 Which meats are high in connective tissue and which are low.
 What are the best ways to make tough meats tender?

Methods of Tenderizing Tough and Less Tender Cuts of Meat

1. Mechanical Method - the process of breaking up the fibers by cutting

away the tendons, as in pounding, cubing, grinding and slicing the meat
across the grain.

2. Marination – acids help dissolve collagen. Marinating meat in acid

mixture, or adding acid such as tomato, or wine in cooking liquid, helps
tenderize.

3. Use of tropical plant enzymes – fruits such as papaya (papain),

pineapple (bromelin) contains enzymes that could tenderize meats.

4. Aging – the process of allowing meat that has passed the rigor mortis to
stand at low temperature.

Chemical Composition of Meat

When the animal source is well fed, fat penetrates between the muscle fiber
bundles, a condition called marbling, because it resembles streaking
characteristics of marble.

Typical composition of meat

MEAT PROTEIN FAT ASH WATER

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Beef, med. fat 17.5 22 0.9 60
Veal med. fat 18.8 14 1.0 66
Pork med. fat 11.9 45 0.6 42
Lamb med. fat 15.7 27 0.8 56
Horse med. fat 20.0 4 1.0 74

CLASSIFICATION OF MEATS

BEEF

Beef animals include veal, calves, steers, heifers, cows, stags, bulls and
bullocks.

They are described as follows:

1. Veal – a young animal, 4 to 13 wekks old. Veal comes from young dairy
male. A veal carcass weighs from 75 to 300 pounds and yeilds about 40%
edible meat. The flesh of veal is delicate brownish pink and has very little
fat.

2. Calf – older than veal. 14-52 weeks old. Calf meat is beginning to turn to
typical rich beef red, but is paler and has less fat. Calf is sometimes
Called baby beef.

3. Steer – a castrated male cow.

4. Heifer – a female cow that has never borne a calf. Heifers and steers are
from 17 to 24 months old.

5. Cow – a female that has borne a calf.

6. Bull – a mature male not castrated.

PORK

Pork animals include barrows, gilts, boars, and sows, described as follows:

1. Barrow – a young castrated male.

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2. Gilt – a young female. This animal is around 6 months old when
slaughtered. The typical weihgt is 220 pounds, of which 55% is edible
meat.

3. Boar – a mature male.

4. Sow – a mature female. This animal is quite fat and usually used for
sausage meat.

LAMB AND MUTTON

1. Lamb – a sheep from 6 months to one year old. Carcass weigh around
100 pounds of which 35% is edible meat.

2. Mutton – meat from sheep more than one year old. Mutton flesh is fatter
and darker and has strong flavor.

3. Ewe – a mature female.

4. Ram – a mature male

5. Wether – a castrated young male

6. Yearling – a 1 year old (between mutton and lamb quality.)

The flavor, color and texture of any meat is influenced by several factors: the
amount of exercise the muscles recieves, the type of feed, and the breed.

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 SELF CHECK 6.1-1

I. Identify the the following group of words by writing the correct

answer on your answer sheet:

1. These are muscles of domesticated animals used as foods.

2. The meat from hogs/pig .
3. Beef is the meat from this domesticated animal.
4. A young female animal is around 6 months old when
slaughtered. The typical weihgt is 220 pounds, of which 55% is
edible meat
5. These are muscle fibers bound in a network of proteins on
meats.
6. The process of breaking up the fibers by cutting away the
tendons, as in pounding, cubing, grinding and slicing the meat
across the grain.
7. The main source of flavor in meats that gives juiciness and
tenderness.
8. The process of allowing meat that has passed the rigor mortis
to stand at low temperature.
9. An important nutrient and the most abundant solid material in
meat.
10. These factors are influenced by the amount of exercise the
muscles recieves, the type of feed, and the breed of any meat.

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 ANSWER KEY 6.1-1

1. Meat
2. Pork
3. Cow
4. Gilt
5. Connective tissues
6. Mechanical method
7. Fats
8. Aging
9. Protein
10. flavor, color and texture

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 INFORMATION SHEET 6.1-2
MEAT CUTS

Learning Objective: After reading this information sheet, you should be

able to:
1. Name and identify the different meat cuts.

MEAT CUTS

A slaughtered animal is called a carcass. The carcass is cut into larger

pieces called wholesale cuts which are further reduced into retail cuts. The
retail cuts commonly found in the market are further classified as tender
cuts, less tender cuts, tough cuts, and variety cuts.

A. TENDER CUTS

Tender cuts contain lean meat and little collagen. These are the least
exercised parts of the animal and are the most expensive cuts. Meat of the
upper half of an animal, along the backbone, is tender because the back
muscle simply supports the spine and does not perform mush movement.
The tenderest muscle in both beef and pork is the loin. This portion is most
appropriate for broiling, roasting and frying. The whole loin or kadera of the
beef yields the loin end, short loin, sirloin and the tenderloin. In pork, loin is
known as lomo which when sliced is called pork chops. Other tender cuts in
pork include the ham and side bacon or belly.

B. LESS TENDER CUTS

There are more developed connective tissues in less tender cuts than the
tender cuts. Considerable portions are present in the shoulder and neck of
the animals. It is necessary to apply moist heat methods of cookery to
gelatinize the connective tissues thus tenderizing the meat. Braising and
stewing are also appropriate cooking methods. Most often less tender cuts
are ground, to break and cut the muscle fibbers and connective tissues. In a
pork carcass, the shoulder, Boston butt, picnic and neck bones are
examples of less tender cuts. The round, rump and chuck are for the beef
carcass.

C. TOUGH CUTS

The tough cuts are usually those muscles which get more exercise while the
animal is alive. They are usually located in the lower part of the animal.

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Muscles that are exercised a lot contain higher qualities of connective
tissues. Really hardworking muscles such as the shoulder (or chuck) and
neck produce though meat. The tough cuts are beef are the shank, flank,
plate, brisket, and the neck. There are no tough cuts in the pork carcass.
D. VARIETY CUTS ( OFFALS)

Variety cuts are the animal glands and other internal organs. They include
liver, kidney, tripe, sweetbreads, brain, lung, and tongue. The tail, blood,
and skin are also grouped under the variety meats. Variety meat should be
cooked until well done to minimize the danger of transmitting the organism
found in them. In the Philippines, the variety cuts are considered choice
parts and are priced accordingly.

BEEF CUTS

A beef carcass is divided down the back to yield two sides. A side is split
between the 12th and 13th ribs to yied a hind quarter and fore quarter,
which weigh about the same.

Following are the cuts from the forequarter:

1. Chuck – contains the first 5 ribs. It is used for pot roasts, moist cook ed
steak, stews and ground beef.

2. Rib – contains 7 rib bones, 6 through 12, ans is considered the best
forequarter cut. Roast rib of beef, rib steaks, the eye of t he rib roast and
the short ribs come fronm the rib.

3. Shank – usually for ground beef or used for stews.

4. Brisket – used for corned beef or pastrami.

5. Short plate – at the top yield short rib: at the bottom yields boiling beef
or ground meat.

Following are the cuts from the hind quarter

1. Round – accounts for 23% of the carcass. The round can be sub-divided
into the rump, knuckle or sirloin tip, and hind shank.
This cut is best for Swiss ssteaks, beef roulade, pot roasts an cube
steaks.

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2. Sirloin or loin end – accounts for about 9% of the carcass. Sirloin can
be dry heat cooked.

3. Short loin- contains the strip or loin eye and tenderloin. The strip and
tenderloin sometimes are dry heat roasted. If unboned, make the
Delmonico steaks; next come the T-bone steak and the porter house.

4. Flank – a muscle that lies embedded in fat below the loin and loin end.
It is 5% of the total carcass. The flank is stripped from its fatty tissue
and used for London Bropil, steak that is broiled rare and served thinly
sliced “Au jus”, Swiss steaks, stews and ground meat can be made from
flank.

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Pork, the meat of domesticated pigs, is among the most popular meat sold
in the markets. Pigs have been specifically bred over many generations to
produce the leaner cuts of meat sold today. Pigs are commonly slaughtered
under the age of 12 months when they are most tender.

PORK CUTS

1. Leg – also called ham; contains the rump and part of the sirloin. The leg
can be boned and used for a roast or can be roasted bone in with dry
heat. Pork steaks also come from ham. The leg is poften cured and
smoked to make cured smoked ham.

2. Shank – fromeither a fresh or a cured and smoked leg. It can be cooked

with vegetables.

3. Loin – the rib and loin, including the sirloin, used for roasts and pork
chops. The tenderloin can be removed from the loin and used for very
tender cutlets.

4. Boston butt or shoulder – the upper part of the shoulder containing the
blade bone. The butt can be sliced into steaks or boned and made into
bonless roasts.

5. Picnic – the lower half of the shoulder, picnics are rather bony and
usually are boiled.

6. Jowl – the face of the hog. It can be purchased fresh and used for frying,
as fresh bacon is used, the jowl can be cured and smoked and used as
bacon.

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PORK

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CHARACTERISTICS OF MEAT

Beef

 Smells fresh, not stale or sour (rancid) nor unpleasantly strong high.
 Outer fat layer even, smooth in texture, firm to the touch and creamy-
white in color.
 Outer surface of the lean meat is purple/brown, with smooth texture
 Meat itself is bright red, without excessive fat or gristle.
 Flat flecks (called marbling) are visible in the prime cuts such as fillet or
sirloin.

Veal

 Soft, finely grained, moist flesh that varies in color from off-white to
palest pink..
 Avoid flabby and wet veal, and also meat that is dry and brown or has a
blue tinge or mottling.
 Lean should have a fine texture with a thin outside layer of firm, creamy
white fat without any yellowish discoloration
 Bones should be soft and almost translucent, with a reddish tinge.

Pork

 Fat should be firm and a clear milk-white color.

 Avoid cuts with soft-gray and oily fat, which leads excessive weight loss I
cooking.
 Lean should be pale pink, firm, and smooth to touch, with very little
gristles.
 Freshly cuts surfaces should look slightly moist
 Bone should be pinkish-blue.

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 SELF CHECK 6.1-2

Multiple choice: Write the letter of the correct answer on your answer
sheet.
1. A slaughtered animal is called
a. Carcass
b. Meat cuts
c. Meat
d. Tender cuts
2. These are the least exercised parts of the animal and are the most
expensive cuts.
a. Tough cuts
b. Less tender cuts
c. Tender cuts
3. The round, rump and chuck are less tender cuts of
a. beef carcass.
b. Pork carcass
c. Veal carcass
4. Tender cuts of meat are compose of
a. Tenderloin, sirloin, short loin
b. round, rump and chuck
c. Boston butt, picnic
5. The tenderest muscle in both beef and pork
a. Round
b. Loin
c. chuck

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 ANSWER KEY 6.1-2

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

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 INFORMATION SHEET 6.1-3
VARIETY MEATS

Learning Objective: After reading this information sheet, you should be

able to:
1. Name and recognize the different variety meats.

VARIETY MEATS

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LIVER

Veal liver is the most expensive, the tenderest, and the mildest flavored of
all the livers. The best quality veal liver is a light reddish-brown color. It is
available fresh or frozen in slices. Sauté or broil.

Pork liver has a stronger flavor than veal liver. It is best braised or used in
pates.

Beef liver is coarse and tough buy inexpensive. It is not recommended for
broiling or sautéing. Soak in milk or lightly salted water for a few hours to
mellow the strong flavor. Stew or braise.
Document No.:STP
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KIDNEYS

Veal kidneys are considered best because of their delicate flavor and
tenderness. Broil or sauté. The stronger flavored pork and beef kidneys
are tougher and should be stewed or braised.

SWEETBREADS

This is the name given to the two portions of the thymus gland, one in the
throat and one in the chest cavity. Veal sweetbreads are considered a
delicacy and are the most readily available of all the sweet breads. They can
be purchased fresh or frozen. Broil, sauté or braise.

BRAINS

Veal brains have the mildest flavor and are the most popular but they are
not always available. Brains must be soaked in cold water for a couple of
hours to remove all blood. Pork and beef brains are not as delicate in
texture and have a stronger flavor.

HEARTS

Hearts are lower in price than other variety meats and have very little waste.

They are flavorful and nutritious but require long, slow cooking. Veal heart
is the most delicate flavored, and lamb heart is the smallest and very tender.
Both are best braised.

Pork heart maybe stuffed and braised. Choose bright red, firm hearts and
avoid any that are gray. The beef heart is best if cut into cubes and used in
stews and casseroles.

TONGUE

Veal and beef tongue are the most readily available. Beef tongue is available
fresh, pickled, corned, smoked, an din some areas, ready-to-serve. Veal
tongue is usually sold fresh. Pork tongues are usually pre-cooked and
ready to serve. Tongue requires long, slow, cooking in liquids to make it
tender.

TRIPE

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Tripe comes from the inner lining of the stomach of beef. The choicest is
honeycomb ripe from the second stomach. It should be thick, firm and
white.

Avoid any that is shiny and gray or has a flabby appearance. Tripe is sold
partly cooked; ask the butcher how much longer it should be cooked. It can
be stewed, broiled, or fried. Tripe is also available pickled or canned.

OXTAIL

Oxtails are the tails of beef cattle (cow or ox or bull) and have a great deal of
bone and very little meat. The fat should be creamy white, and the meat
deep red. Oxtails require long, slow cooking to make them tender and are
excellent braised, in casseroles, or as a base for soup.

Variety of Meat from Pork and Beef

SAUGGESTED RECIPES OF
ORGAN LOCAL NAME SOURCE
COOKING METHODS
Tongue Dila Beef and pork Pastel de lengua
Tripe Tuwalya Beef Menudo, goto, callos
Librilyo Libro-libro Beef Kilawin
Sarsa ng lechon, kilawin.
Liver Atay Beef and pork
Binangis, batchoy
Brain Utak Beef and pork Miswa soup
Heart Puso Beef and pork Kilawin, bachoy
Lungs Baga Beef and pork Kilawin. Bopis
Kidney Bato Beef and pork Batchoy, binangis, bopis
Blood Dugo Beef and pork Dinuguan
Ears Tenga Beef and pork Tokwa at baboy, kilawin
Skin Balat Beef and pork chicharon

Document No.:STP
Date Revised: 002-MOP 02 R2
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 SELF CHECK 6.1.3

FILL IN THE BLANKS

DIRECTION: Fill in the missing words.

1. _____________ is the most expensive, the tenderest, and the mildest

flavored of all the livers.
2. Oxtails are the tails of _______________ and have a great deal of bone
and very little meat.
3. Brains must be soaked in __________ water for a couple of hours to
remove all blood.
4. Tongue requires long, slow, cooking in liquids to make it __________.
5. Sweetbreads is the name given to the two portions of the ____________,
one in the throat and one in the chest cavity.

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Date Revised: 002-MOP 02 R2
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 ANSWER KEY 6.1.3

1. Veal liver
2. Beef
3. Cold
4. Tender
5. Thymus glands

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 INFORMATION SHEET 6.1-4
MEAT SPECIFICATION

Learning Objective: After reading this information sheet, you should be

able to:
1. Select meat properly following the given meat specification.

Specification is defined as statement of particulars in specific terms. It is

also defined as an accurate word picture of the definition of a product.

Specification buying is the utilization of such well-defined particulars in the

purchasing of merchandise. If used effectively, specification provides
suitable buying standards for a particular operation and a common
denomination for market bidding, for the food buyer and purveyors.

It will give uniformity and consistency to purchasing and receiving that will
aid in maintaining a desired food cost.

There are some general specifications that must be adhered to in buying

commonly used food. A more detailed or itemized specifications must be
prepared according to its used in the menu based on the quality desired
and desirable food cost.

Document No.:STP
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 Pork Specifications

 Delivery must be accompanied with a meat transfer

permit in which the date, weight, name of owner, vendor
or butcher, the point of origin and destination is
indicated.
 The skin must bear the stamp of the BAI (Bureau of
Animal Industry) to indicate that it was inspected and
passed.
 It must be fresh, of good quality, young and tender, skin
not more than 2mm thick and free of unshaven hair.
 Color of skin should be pinkish, white and finely porous.
 Color of muscle should be light pink (young) or delicate
rose (older animals)
 Lean is well marbled with fat.
 Texture of lean is firm and fine grained.
 Bones are porous and pinkish in color.

Document No.:STP
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 DETAILED SPECIFICATIONS OF PORK

Cuts Description

boneless, should weigh about 2k per

Jowl
piece
Without skin, backbone trimmed off,
fat 1 ½ cm thick, thickness of muscle
Pork chops (kostillas)
should not be less than 1 cm and with
not less than 1.2 cm
Fresh, shoulder and boston butt, not
Picnic (kasim) more than 5k per piece. Fat well-off,1
½ cm thick skin, 1/3 cm thick.
Fresh bone cut, fat 1 ½ cm thick, skin
Pork ham (pigue)
1/3 cm thick, not more than 5 k.
Pork Fat back ( taba sa
Fresh with skin, boneless
likod)
Fresh, with skin, well-marbled, fat not
Pork belly (liempo)
to exceed 3 cm deep at any point.
Pork spareribs Fresh, about 3 cm thick meat attached
(tadyang) to ribbed bone, cut 6 cm long.
Fresh, hind and front not less than 18
Pork knuckles (pata) cm cut above the knee. Flesh not
removed, toes straight cut.
Fresh, well trimmed, free from white
Pork liver spots and external attachment and
superficial appendages.
Pork intestines Fresh, milky white, clean, free from
( Bituka) objectionable odor, well drained.
Pork leaf lard (Panyo- Fresh, clean, free form hair, tears and
panyo or sinsal) holes.

Document No.:STP
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Beef Specifications

 Delivery must be accompanied with a meat transfer permit in which the

date, weight, name of owner, vendor or butcher, the point of origin and
destination is indicated.

 The skin must bear the stamp of the BAI (Bureau of Animal Industry) to
indicate that it was inspected and passed.

 It must be fresh not frozen, unless indicated in the specifications.

 It must be free from off odor.

 Color should be even and typical of the meat type from pale red – to deep
blood red. Lean should be well-marbled with creamy white fat.

 Must have smooth covering of firm, creamy white fat over the exterior
surface of the carcass.

 Muscles should be fine grained.

 Ligaments should be removed.

 Beef must be wrapped with clean, white muslin or unused paper and
placed in a sanitary container with cover to prevent the access of dirt or
any contaminating agent. The use of newspapers as wrapper is not
authorized.

 Beef carcass, hind quarter or fore quarter should have naturally attached
skin.

 Should be in accordance with the detailed or itemized specification.

Document No.:STP
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 Cuts Description
Beef forequarter Boneless, with unshaved skin naturally attached.
Should include five primal or whole sale cuts:
1. Square-cut chuck (paypay)
2. Rib (costillas)
3. Shank (kenchie)
4. Brisket ( punta y pecho)
5. Short plate ( tadyang)
Beef hindquarter Bone-in, with unshaved skin naturally attached,
35 – 40 kilos . should include five primal cuts:
1. Short loin (cadera)
2. Sirloin ( Cadera)
3. Round ( pierna corta)
4. Flank ( kamto)
Fresh, well trimmed free from external
Beef liver attachment. Color is light brown, with reddish
shades predominating.

Beef Tenderloin Fresh and trimmed

Beef tongue Fresh, well cleaned, well trimmed, throat not

included.

Document No.:STP
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 SELF CHECK 6.1-4

Multiple Choice: Write the letter of your chosen answer:

1. It is an accurate statement of particulars in specific terms which

provides suitable buying standards for a particular operation and a
common denomination for market bidding
a. Specification
b. Itemization
c. Label
2. Specification gives ________ and ________to purchasing and receiving
that will aid in maintaining a desired food cost.
a. uniformity and consistency
b. quality desired and desirable food cost
c. utilization and defined aspect

3. Meat carcass delivery must be accompanied with a _________ in which

the date, weight, name of owner, vendor or butcher, the point of origin
and destination is indicated.
a. Certification
b. Meat transfer permit
c. Official receipt

4. The skin of the meat carcass must bear the stamp of the____________
to indicate that it was inspected and passed.
a. Bureau of Trade and Industry
b. Bureau of Animal Industry
c. Bureau of Customs

5. Color of muscle should be light pink (young) or delicate rose (older

animals) is a good specification of….
a. Pork
b. Beef
c. Veal

Document No.:STP
Date Revised: 002-MOP 02 R2
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 ANSWER KEY 6.1-4

1. Specification

2. uniformity and consistency

3. Meat transfer permit

4. Bureau of Animal Industry

5. Pork

Document No.:STP
Date Revised: 002-MOP 02 R2
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 Culinary Terms

INFORMATION SHEET 6.1-5

CULINARY TERMS USED IN MEAT PREPARATIONS

Learning Objective: After reading this information sheet, you must be able
to:
1. Define various culinary terminologies used in meat
preparations.

Bake - To cook in an oven or oven-type appliance. Covered or uncovered

containers may be used. When applied to meats in uncovered containers, it
is generally called roasting.
Barbecue - (1) To cook with dry heat created by the burning of hardwood or
by the hot coals of this wood. (2) Loosely, to cook over hot coals, such as on
agrill or spit, often with a seasoned marinade or basting sauce.
Baste. To moisten meat or other foods while cooking to add flavor and to
prevent drying of the surface. The liquids are usually melted fat, meat
drippings, fruit juice or sauce.
Blanch (precook). to preheat in boiling water or steam. (1) Used to
inactivate enzymes and shrink food for canning, freezing, and drying.
Vegetables are blanched in boiling water or steam, and fruits in boiling fruit
juice syrup, water, or steam. (2) Used to aid in removal of skins from nuts,
fruits, and some vegetables.
Blend. To mix thoroughly two or more ingredients.
Boil. To cook in water or a liquid mostly water in which bubbles rise
continually and break on the surface. The boiling temperature of water at
sea level is 212 ºF.
Braise. (1) To cook covered in a small amount of liquid, usually after
preliminary browning. (2) To cook (certain vegetables) slowly in a small
amount of liquid without preliminary browning.
Bread. To coat with bread crumbs alone or to coat with bread crumbs, then
with diluted slightly beaten egg or evaporated milk, and again with crumbs.
Broil. To cook by direct heat.
Carve – to cut cooked dish.
Chop. To cut into pieces with a sharp tool, as a knife.
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Coagulation - the process by which proteins become firm, especially when
heated.
Cut. To divide food materials with a knife or scissor.
Deep-fry. To cook submerged in hot fat.
Deglaze. To swirl a liquid in a saute pan, roast pan, or other pan to dissolve
cooked particles of food remaining on the bottom.
Dice. To cut into cubes.
Dredge. To sprinkle or coat with flour or other fine substance.
Dry-heat Cooking Method. Methods in which heat is conducted to foods
without the use of moisture.
Fricassee. To cook by braising; usually applied to fowl, rabbit, or veal cut
into pieces.
Fry. To cook in fat; applied especially (1) to cooking in a small amount of fat,
also called saute or pan-fry; (2) to cooking in a deep layer of fat, also called
deep-fat frying.
Grade - the rating of quality of meats, poultry and eggs. Grading is a
voluntary service.
Griddle. To cook on a flat, solid cooking surface called a griddle.
Grill. To cook on an open grid over aheat source.
Grind. To reduce to particles by cutting, crushing or grinding.
Herbs - the leaves of certain plants, used in flavoring.
Lard. To insert strips of fat, called lardoons, into or to place slices of fat on
top of uncooked
lean meat or fish to give flavor and prevent surface drying.
Marinate. To let food stand in a marinade – usually an oil-acid mixture like
French dressing.
Melt. To liquefy by heat.
Mince. To cut or chop into very small pieces.
Mir poix – roughly cut onions, celery, carrots, used for making stock
Mix. To combine ingredients in any way that effects a distribution.
Moist-Heat Cooking Methods. Methods in which heat is conducted to
foods by water or other liquid (except fat) or by steam.
Pan-broil. To cook uncovered on a hot surface like fry pan. The fat is poured
off as it accumulates.
Pan-fry. To cook in a moderate amount of fat in an uncovered pan.
Parboil. To boil until partially cooked. The cooking is usually completed by
another method.
Parch. To brown by means of dry heat; applied to grains as corn.
Parcook. To cook partially by any method.
Pare. To cut off the outside covering.
Peel. To strip off the outside covering.
Poach. To cook very gently in water or other liquid tat is hot but not actually
bubbling, about 160 ºF to 180 ºF (71 ºC to 82 ºC).
Pot roast. A term applied to cooking larger cuts of meat by braising.
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Reduce. To cook by simmering or boiling until the quantity of liquid is
decreased, often done to concentrate flavors.
Render. To free fat from connective tissue at low heat.
Roast. To cook, uncovered, by dry heat. Usually done in an oven, but
occasionally in ashes, under coals or on heated stones or metals. The term
is usually applied to meats but may refer to other food as potatoes, corn,
chestnuts.
Saute. To brown or cook in a small amount of fat.
Scald. (1) To heat milk to just below the boiling point. (2) To dip certain
foods in boiling water.
Scallop. To bake food, usually cut in pieces, with a sauce or other liquid.
The top may be covered with crumbs. The food and sauce may be mixed
together or arranged in alternate layers in a baking dish, with or without
crumbs.
Sear. To brown the surface of meat by a short application of intense heat.
Simmer. To cook in aliquid just below the boiling point, at temperature of
185 ºF to 210 ºF. Bubbles form slowly and collapse below the surface.
Spice - any part of a plant, other than the leaves, used in flavoring foods.
Steam. To cook in steam with or without preassure. The steam may be
applied directly to the food, as in a steamer or pressure cooker.
Steep. To allow a substance to stand in liquid below the boiling point for the
purpose of extracting flavor, color, or other qualities.
Sterilize. To destroy microorganisms. For culinary purposes this is most
often done at ahigh temperature with steam, dry heat, or by boiling in a
liquid.
Stew. To simmer a food or foods in a small amount of liquid, which is
usually served with the food as a sauce.
Stir. To mix food materials with a circular motion for the purpose of
blending or securing a uniform consistency.
Sweat. To cook slowly in fat without browning, sometimes under a cover.
Toast. To brown by means of dry heat.
A la broche. (ah-lah-broch). Cooked on a skewer.
A la mode. (ah-lah-mod). In the style of
A la vapeur. (ah-lah-vahper). Steamed
A l’etuvee. (ah-l’ay-tu-veh). Stewed
Al’hulle d’olive. (ah-l-weel d’oh-leev). In olive oil.
Aspic (aspik). Any jellied dish or a jellied glaze.
Au gratin. (o-gra-tehn) Sprinkled with crumbs and/or cheese and baked
brown.
Au jus. (o-zhu) Served with natural juice or gravy.
Au leit. (o-leh). With milk
Au naturel. (o-na-tu-rehl). Plainly cooked.
Aux champignons. (o-shahm-peh-nohn) Cooked with mushrooms.
Ballotine. (bah-lo-teen). A rolled preparation of boned meat.
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Beurre. (buhr). Butter; beurre fondu, melted butter; beurre noir, butter
browned until it is almost black.
Bien cuit. (bian-kuee). Well done (meats)
Blanchi. (blahn-shee). Blanched/.
Blanquette. (blahn-ket). White meat in cream sauce.
Bouilli. (bu-yeeh). Boiled
Brouille. (broo-yeh). Scrambled
Chaud. (sho). Hot
Chiffonade. (shee-foh-nad). Any dish served with shredded vegeratbles.
Coeur. (kur). Heart
Confit. (kohn-fee). Medium-size pieces of salted meat; goose, duck, turkey,
or pork, simmered in and covered with their melted drippings.
Cotelletes. (kotlet’). Ground or chopped mixture fried in the shape of a
cutler.
Cru. (kruh). Uncooked, raw.
Diable. (dyah-bleh). Deviled.
En brochette. (ahn-broh-shet). Broiled and served on a skewer.
En coquille. (ahn-ko-ki’ye). In the shell; in shell-shaped ramekins.
En gelee. (ahn-je-leh). In jelly
En papillote. (ahn-pa-piyot). Baked in an oiled paper bag.
Epice. (e-pees). Spice
Farce. (fars). Forcemeat. Stuffing with chopped meat, fish, poultry or nuts,
well seasoned.
Farci. (fahr-see). Stuffed.
Fines Herbes. (feenz-airb). Mixture of herbs like minced chives, parsley, and
tarragon or thyme.
Flambeh. (flahm-beh). A food served with lighted spirits poured over.
Foie. (fwah). Liver
Fond. (fohn). Bottom
Fournee. (furh-neh). Baked
Fricassee. (fri-ka-seh). Braised meat or poultry
Frit. (fri). Fried
Froid. (frwah). Cold
Fume. (fuh-meh). Smoked
Galantine. (gahl-lenh-teen). Boned poultry, game, or meat stuffed and
pressed into a symmetrical
shape. Usually with truffles. Served cold.
Garni. (garh-nee). Garnished
Garniture. (garh-nee-tuhr). Garnish
Gras. (grah). Fat
Grille. (gree-yeh). Grilled or broiled
Hache. (ah-sheh). Finely chopped or sliced.
Jardiniere. (zhar-di-nierh). Diced, mixed vegetables
Lyonnaise. (lee-on-ez`). Cooked with onions
Document No.:STP
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Macedoine. (mah-se-dwahn). Mixture of vegetables or fruits
Miettes. (mee-yet). Flaked, bits or crumbs
for dessert or main dish; meat, fish, or poultry, finely ground, served in a
mold.
Oeufs. (oeh`). Eggs
Pain. (pehn). Bread)
Pane. (pah-neh). Prepared with bread crumbs
Pele. (peh-leh). Peeled
Puree. (puh-reh). Mashed
Quenelles. (kuh-nell). Dumplings
Ragout. (ra-gho). A stew with rich gravy
Raper. (ra-peh). To shred or grate.
Refroidi. (reh-frwah-dee). Chilled
Revenir. (reh-venir). To fry lightly without actually cooking
Rillettes. (ree-yet). Shredded meat and potted pork “deviled”
Roti. (ro-tee). Roast
Rouleau. (ru-loh). Roll of
Roux. (ru). A mixture of butter or flour used for thickening soups or sauces.
Sans aretes. (sahnz-aret). Boneless
Sans peau. (sahn-po). Skinless
Tarte. (tart). Tart or pie.
Terrine. (teh-reen). Earthenware crock (usually used for foie gras)
Vinaigrette. (vee-neh-gret). A marinade or salad sauce of oil, vinegar,
pepper and herbs.

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 SELF- CHECK OF 6.1-5
Matching Type
Direction: Match the descriptor from the column I adjacent to the
termonologies in the column II. Write only the letter on your answer sheet.

I II
1. To let food stand in a marinade – A. Broil
usually an oil-acid mixture like
French dressing.
2. To simmer a food or foods in a B. Stew
small amount of liquid, which is
usually served with the food as a
sauce.
3. To manipulate with a pressing C. Knead
motion accompanied by folding and
stretching.
4. To sprinkle or coat with flour or D. Sauté
other fine substance.
5. To cook by direct heat. E. Dredge
F. Bread
G. Marinate
H. Stir fried
I. Simmer

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 ANSWER KEY 6.1-5

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

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LEARNING OUTCOME 2 COOK MEAT CUTS FOR SERVICE
CONTENTS:
1. Methods of cooking meat
2. Meat cutting techniques.
3. Knife care and maintenance
4. Cook variety of meat dishes
ASSESSMENT CRITERIA
1. Appropriate cooking methods are identified and used for cooking.
2. A variety of meat cuts are cooked in accordance to standard recipe.
3. Meats are carved using the appropriate tools and techniques.
4. Ingredients are adjusted to meet special requests of customers.
5. Cooked dishes are tasted and seasoned.
6. Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements.
CONDITION: Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT
 Applicable equipment as prescribed in the training regulation
3. TOOLS, ACCESSORIES AND SUPPLIES
 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
- Different kinds of meat and meat cuts
- Different kinds of variety meats
4. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
 Materials safety handbook (given by suppliers). This details the
proper use and care of their chemicals and equipment.
ASSESSMENT METHOD:
1. Direct Observation
2. Written Exam
3. Oral questioning

Document No.:STP
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 LEARNING EXPERIENCES

LEARNING OUTCOME 2 : COOK MEAT CUTS FOR SERVICE

Learning Activities Special Instructions

1. Read Information sheet 6.2- If you have some problems on Information
1 on Sheet 6.2-1, don’t hesitate to approach your
All about knives facilitator. If you feel you are knowledgeable
on the content of Information Sheet 6.2-1,
you can now answer Self-Check 6.2-1.
2. Answer Self-check 6.2-1 Compare your answer with the answer key
6.2-1. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
3. Read Information sheet 6.2- If you have some problems on Information
2 on Meats Fabrication Sheet 6.2-2, don’t hesitate to approach your
Techniques facilitator. If you feel you are knowledgeable
on the content of Information Sheet 6.2-2,
you can now answer Self-Check 6.2-2.
4. Answer Self-check 6.2-2 Compare your answer with the answer
key6.2-2. If you got 100% correct answer in
this self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
5. Read Information sheet 6.2- If you have some problems on Information
3 on Sheet 6.2-3, don’t hesitate to approach your
Portion Control of Meat facilitator. If you feel you are knowledgeable
on the content of Information Sheet 6.2-3,
you can now answer Self-Check 6.2-3.
6. Answer Self-check 6.2-3 Compare your answer with the answer key
6.2-3. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check

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 again.
1. Perform Job sheet 6.2-1 Check you work with the performance criteria
checklist and let your trainer evaluate your
work.
2. Perform Job sheet 6.2-2 Check you work with the performance criteria
checklist and let your trainer evaluate your
work.
3. Perform Job sheet 6.2-3 Check you work with the performance criteria
checklist and let your trainer evaluate your
work.
4. Perform Job sheet 6.2-4 Check you work with the performance criteria
checklist and let your trainer evaluate your
work.

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 INFORMATION SHEET 6.2-1
ALL ABOUT KNIVES

Learning Objective: After reading this information you should be able to:
1. Identify the different kinds of knives used in the kitchen for food
preparation.

KNIFE is considered as the most important and basic tool in food

preparation.

1. Handle knives with respect. Knives can be damaged if they are handled
carelessly. Even though good-quality knives are manufactured to last a
lifetime, they are still prone to damage if not properly taken care of.

2. Keep knives sharp. Learn the proper techniques for both sharpening and
honing knives. A sharp knife not only performs better, but is safer to use
because less effort is required to cut through the food.

3. Keep knives clean. Clean knives thoroughly, immediately after using

them. Sanitize the entire knife, including the handle, bolster, and blade, as
necessary, so that the tool will not cross-contaminate food. Do not clean
knives in a dishwasher.

4. Use safe handling procedures for knives. There are standards of

behavior that should be remembered when using knives. When you are
passing a knife, lay it down on a work surface so that the handle is extended
toward the person who will pick it up. Whenever you must carry a knife
from one area of the kitchen to another, hold the knife straight down at your
side with the sharp edge facing behind you and let people know you are
passing by with something sharp.

When you lay a knife down on a work surface, be sure that no part of it
extends over the edge of the cutting board or worktable. Also, do not cover
the knife with food towels, equipment, and the like. Be sure the blade is
facing away from the edge of the work surface. Do not attempt to catch a
falling knife.

5. Use an appropriate cutting surface. Cutting directly on metal, glass, or

marble surfaces will dull and eventually damage the blade of a knife. To
prevent dulling always use wooden or composition cutting boards.

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6. Keep knives properly stored. There are a number of safe, practical ways
to store knives, including in knife kits or rolls, slots, racks, and on
magnetized holders. Storage systems should be kept just as clean as knives.

Storage and Maintenance

 Have an established location of your knives.
 Keep them in its designated place when not in use.
 Keep them sharp always.
 Do not allow your knives soak in water.
 Do not use for any other purposes than its intended use.
 Wash and dry every after use before storing.
 Conduct physical inventory periodically

Choosing a chef’s knife:

Make sure the blade extends the
entire length of the knife, including
through the handle. Plastic or wooden

handles cop a feel before you buy.

Hold several knives and see what weight
and blade length feel best to you.

 Buy the best knife you can afford.

How to use knife with care and precision

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 1. Always cut on a cutting board. Smooth, slippery surfaces, like marble,
metal, or glass, can damage your knife’s blade or cause it to slip as
you’re cutting.
2. Place a damp paper towel underneath your cutting board to keep it
from moving while you chop.

3. NEVER put knives in a sink full of water. Water, especially sudsy

water will hide the knife and an unsuspecting dishwasher can cut
themselves if they don’t know the knife is there.

4. NEVER try to catch a falling knife. A wise person once said, “a falling
knife has no handle,” meaning it’s more likely you’ll grab the blade
instead of the handle in your attempt to catch it. If you drop your
knife, take one big step back, put your hands in the air and no one
will get hurt.

5. Dull knives are dangerous. You are far more likely to cut yourself by
trying to force a dull blade through your food than with a nice, sharp
blade. If you’re unskilled at using the whetstone to keep your blade
razor-sharp, leave it to the professionals. Many kitchen supply stores
will sharpen your blades while you shop.

PARTS OF A TYPICAL KNIFE

Kinds of knife

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 A basic tool for cutting,
chopping
CHEF’S KNIFE

A tool for cutting around

bone and gristle.
BONING KNIFE

FILLETING KNIFE This is used to slice meat

thinly
A smaller chef’s tool for
paring, slicing or cutting.
PARING KNIFE
This is used to for paring

TOURNE KNIFE
This type of knife varies
according to its use. It is
usually used for
chopping
BUTCHERS KNIFE
Used to hold the meat
while it is being carved
CARVING FORK
It is a pointed tip knife
used to sliced cooked
CARVING KNIFE meat

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 SELF CHECK 6.2-1

Identify the different parts of knife.

A. Give description and name of the particular knife below

1. ____________________________

2. _____________________________

3.
___________________________

4.
_______________________________

5.
_______________________________

6.
______________________________

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 ANSWER KEY 6.2-1

A.

B.
1. Chef’s knife - A basic tool for cutting, chopping.
2. Boning knife – a tool for cutting around the bone and gristle.
3. Filleting knife – used to slice meat thinly.
4. Paring knife - A smaller chef’s tool for paring, slicing or
cutting.
5. Carving Fork - Used to hold the meat while it is being carved.
6. Carving knife – used to slice cooked meat.

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 INFORMATION SHEET 6.2-2
MEAT FABRICATION AND TECHNIQUES

Learning Objective:After reading this information sheet, you must be able

to:
1. Identify the basic meat fabrication and techniques.

MEAT FABRICATION

Meat fabrication refers to a collection of basic techniques that allow the chef
to offer the exact cut, size, and shape needed for certain preparations.
Knowledge of these techniques offer many advantages for the chef.

PROCEDURES FOR MEAT FABRICATION

Trimming
Many cuts of meat and poultry have some fat that you want to cut away
before cooking. Visible or surface, fat is usually trimmed. Sometimes you
will want to leave a thin layer of fat to provide natural basting especially
during long, slow cooking methods like roasting or braising. For quick –
cooking methods like sauteing, you may need to remove the fat completely.

Other portions of the meat or poultry that you

may need to remove before cooking are any
gristle, sinew or silverskin, since they do not cook
at the same speed as the lean meat tissue. As you
trim meat work carefully to be sure that you do
not cut away edible meat.

Silverskin is a tough membrane that surrounds

some cuts of meat. It gets its name from its
somewhat silvery color. Silverskin is likely to
shrink when exposed to heat. When it shrinks, it
can cause meats to buckle and cook unevenly.

Removing visible Fats

 Hold the knife blade so that it is parallel to
the lean meat.

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  Make straight, smooth cuts to remove as much of the visible or
surface fat is desired. (You may leave a layer in place for roasts or
braises to add moisture or you may cut it completely away for
sautés or grills.)
 Lift and pull away the cap fat. This fat pulls away easily.
 Use the flat side of blade knife to steady the meat as you lift and
pull away the layer of fat.
 Use a thin blade to cut away layers of fat, running your blade
parallel to the surface of the meat.
 Work slowly and carefully to avoid cutting into the meat itself.

Removing Silver skin

  To remove the tough membranes (silver skin, gristle, or tendons)

work the blade just under the membrane.
 Use your guiding hand to hold the meat steady.
 Work in the same direction as the meat’s natural grain.
 Angle the blade slightly so that it points up toward the membrane
and away from the meat.
 Glide the knife blade just underneath the silver skin.

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Shaping a Medallion
Boneless cuts from the loin or tenderloin of beef, veal, lamb or pork
may be called medallions, noisettes ( so named because they are like little
nuts of meat) or grenadins ( large cuts from the
loin). The terms noisette and medallion are
often used interchangeably to refer to a small,
boneless, tender cut of meat. Tournedos and
chateaubriand are special terms generally used
only for beef tenderloin cuts.
Medallions are small, round pieces of
meat cut from the tenderloin. After the
medallions are cut, they are then wrapped in
cheesecloth and molded to give them a
compact, uniform shape. Not only does this give
the meat a more pleasing appearance, it also helps medallion to cook evenly.
The following steps demonstrate shaping of medallion:
 Cut the cheesecloth into a square large
enough to wrap the meat portion easily.
 Gather the cheesecloth together and twist to
tighten it around the meat.
 As you twist the cloth with one hand, press
down on the meat firmly, with even, moderate
pressure as with a knife blade.
 The shaped medallion is ready for grilling or
sautéing.

Cutting and Pounding Cutlets

A meat cutlet or scallop is a thin boneless cut of meat, which may

come from the loin, the tenderloin, or any other sufficiently tender cut of
meat, such as the top round. Cutlet, scaloppine ( in Italian), and escalope
( in French) are different words for the same cut and are used as fitting in
menu’s particular style. The following steps demonstrate cutting and
pounding cutlets:
 Trim the meat completely, removing all visible fat, sinew, gristle
and silverskin.
 Cut pieces of about the same thickness and weight (generally
ranging from 1 to 4 ounces).
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  Place the meat between two layers of
plastic wrap.
 Use a pounding and pushing motion to
evenly thin the cutlet.
 Pound cutlets to an even thickness over
their entire surface for rapid and even
cooking.
 Adjust the weight of the mallet and
strength of the blow to match the meat.
Turkey cutlets ( slices of turkey breast)
for example, require a more delicate touch than pork cutlets.
 Do not tear or overstretch the meat as you pound it.

Cubing and Mincing Meats

Meats for stewing and grinding are usually tougher and fattier than other
meats. To be sure that your stews are tender and flavorful, remove gristle or
silverskin that might not soften before the meat is overcooked. To cut meats
for grinding, be sure that your cuts are small enough to slice easily through
the feed tube of the grinder.
The following steps demonstrate cubing and
mincing meats:
 Remove surface fat and any large
pocket of fat.
 Cut meat along seams.
 Remove silverskin and gristle.
 Cut meat into cubes of relatively even
size and shape.
 Make suts against the grain for more
tender stew.

Mincing Meats for Sautés

The French word for this cut is émincé or cut into slivers. Since the meat is
generally sautééd choose a tender cut. The following steps demonstrate
mincing meats for sautés:
 Trim the meat completely before cutting into émincé.

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  Cut meat against grain into strip of a length and width appropriate
for the dish, usually about 2 inches square.
 Make crosscuts to create thin slivers ( called émincé).
 Blot the émincé dry before cooking.

Tying a Roast

The process of tying meat is used to ensure even cooking and helps hold the
shape of the cut. Tying is used on several different cuts and there are
several styles of tying that can be used. Some of the common cuts where
tying is helpful are shown below.

 Cut length of twine long enough to wrap completely around the

meat twice.
 Pass one length around the meat and cross one end over the other
end of the twine.
 Make a loop by passing one end around the index finger of your left
hand.
 Loop the twine back underneath itself.
 Still working with the same end of the twine, pass the tail of the
twine back through the opening where your finger was.
 Pull both ends of the twine to tighten well until the twine is
pressing firmly against the meat.
 Trim any long tails of twine so that the knots are neat.

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TYING TENDERLOINS

Tenderloins - Most often the tenderloin is tied so that the more

slender end of the cut can be tucked under and held in place to create a
more uniform thickness for cooking. The slender end of the tenderloin is
folded under and tied into place.

 Fold the last 4 to 5 inches of

the slender end of the
tenderloin under so that the
tenderloin will be closer to the
same thickness throughout.
Cut strings approximately 12
inches in length and tie
around the tenderloin at 1 to
1 1/2 inch intervals.

 Tie all knots firmly and trim

the ends of the string to 1/4
inch. The entire tenderloin
does not have to be tied, only
the folded under end must be,
but it will be more appealing
when cooked if tied all along
the cut.

The style and type of knot used to tie the cut of meat you are working
with will vary depending on one's experience, the style one has been taught
and personal preference. The important aspect of tying is that the string is
tight enough to hold the shape of the cut but not too tight so that it will
squeeze the juices from the meat while it is cooking. Use a kitchen twine
that is made from an all-natural cotton or linen to ensure that it will not
burn or affect the flavor of the meat. Butcher's twine works well because it is
bulkier, which makes it easier to handle. Keep in mind that there are many
styles of tying and knots that can be used.
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Grinding Meats

Grinding meat calls for scrupulous attention to safe food handling

practices. Observe the following procedures for best results:
 Clean the grinder well and put it together correctly. Make sure that
the blade is sitting flush against the die. In this position, the blade
cuts the food meat neatly, rather than tearing or shredding it.
 Cut the meat into dice or strips that will fit easily through the
grinder’s feed tube.
 Do not force the meat through the feed tube with a tamper. If it is
the correct size, the pieces will be drawn easily by the metal worm.
 Be sure that the blade is sharp. Meat should be cut cleanly, never
mangled or mashed, is it passes through the grinder.
 For all but very delicate meats ( e.g. some types of organ meats, for
example), begin with the die that has large openings. The meat will
appear quite coarse. The lean meat and fat will be visible as
separate components in some meats.
 Continue to grind through progressively smaller dies until the
desired consistency is achieved. The coarse appearance of the meat
starts to become more homogenous, showing that the lean meat
and fat are blending.

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 SELF- CHECK OF 6.2-2

Fill in the blank.

Direction: Complete the following sentences with the correct word/s.
Write answer on your answer sheet.

1. Round pieces of meat cut from the tenderloin are called

________________.
2. _________refers to a collection of basic techniques that allow the chef to
offer the exact cut, size, and shape needed for certain preparations.
3. ___________________is a tough membrane that surrounds some cuts of
meat.
4. The most tender part of meat is ___________________.
5. Is a thin boneless cut of meat, which may come from the loin, the
tenderloin, or any other sufficiently tender cut of meat, such as the top
round.

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 ANSWER KEY 6.2-2

1. Medallions
2. Meat fabrication
3. Silver skin
4. Tenderloin
5. Meat cutlet or Scallop

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 INFORMATION SHEET 6.2-3
PORTION CONTROL OF MEAT

Learning Objective: After reading this information sheet, you should be

able to:
1. Describe and use a standardized recipe.
2. Use recipes to calculate food cost for entire recipes and individual
serving.

What is a Recipe?

A recipe is a written record of the ingredients and preparation steps needed

to make a particular dish. Recipes are meant to provide instructions. In a
professional kitchen, recipes are much more than just a set of instructions.
They are powerful tool to improve effeciency and organization and increase
[Link] you known the approximate yield percentage for onions and
carrots, you can get the right amount for a recipe in a single visit to the walk
–in, instead of having to make several trips. If you understand the difference
between the price you paid per pound for tenderloin as it was delivered and
how much you are actually paying per pound for the tenderloin you serve to
the guest, you can be more effective at reducing loss and decreasing the
operation’s overall food cost.

Standardized Recipes

The recipes used in a professional kitchen are known as standardized

recipes. Standardized recipes are tailored to suit the needs of an individual
kitchen. Using and writing standardized recipes accurately is a big part of a
professional chef’s work.

Standardized recipes help to:

 Ensure consistent quality and quantity
 Monitor the efficiency of the chef’s work and reduce costs by eliminating
waste.
 Allow the waitstaff to answer guests’ questions accurately and honestly
(for example, the type of oil used in a dish may matter very much to a
guest if he or she is allergic to it).

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Effective recipes include enough information to permit a variety of
calculations and modifications. These elements include as many of the
following items as your establishment requires:

 Name/title of the food item or dish.

 Recipe category to organize the recipe in a way that makes retrieval
easy. Some typical category examples include main ingredients, cuisine
(method), menu part, station and basic recipe.
 Yield information for the recipe, expressed as one or more of the
following: total weight, total volume, and total number of portions.
 Portion information for each serving, expressed as one or more of the
following: pieces per portion, weight per portion and volume per portion.
 The ingredient list contains the name and measurement of the
ingredients requires (trimming, peeling, dicing, melting, cooling and so
forth) and the specific ingredient variety or brand if necessary.
 Equipment information for preparation, cooking, storing, holding and
serving an item may be separate list or may be indicated in the method.
If implied in the method, this may be based upon an assumed
understanding of standard kitchen procedures.
 The method details steps for the recipe and lists appropriate procedures
and temperatures for cooking and for safe food handling. The method
also describes procedures, equipment and times and temperatures for
safe holding, cooling and reheating where appropriate.
 Service information includes portioning information (if not already
listed in yield ); finishing and plating instructions; appropriate side
dishes, sauces and garnishes, if any and proper service temperatures.
 Critical control points ( CCPs ) at appropriate stages in the recipe
indicate temperatures and times for safe food – handling procedures
during storage, preparation, holding and reheating
 Equipment that requires preparation (preheating a grill, assembling a
meat grinder, conditioning a roasting pan).
 A resting period or an overnight cooling period ( letting yeast doughs
proof or gelatin thickened foods gel, marinating foods and so forth )

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Converting to a common unit of measure
Volume Measure Convert to Common Unit
( U. S.) ( U.S. )
1 gallon 4 quarts 128 fluid ounces
1 quart 2 pints 32 fluid ounces
1 pint 2 cups 16 fluid ounces
1 cup 16 tablespoons 8 fluid ounces
1 tablespoon 3 teaspoons ½ fluid ounce

Weight Measure Common Unit

( U. S .) ( U.S. )
1 pound 16 ounces
¾ pound 12 ounces
½ pound 8 ounces
¼ pound 4 ounces
1 ounce ½ fluid ounce

CONVERTING MEASUREMENTS

Make your recipe “ kitchen friendly “ by converting the new measurements

into appropriate recipe units for your kitchen. This may require you to do
one or more of the following:
 Convert between volume and weight measures
 Convert between count and weight or volume measures
 Round measurements into reasonable quantities
 Convert measurements between the U.S. and metric systems

CONVERTING BETWEEN VOLUME AND WEIGHT MEASURES

Confusion often arises between weight and volume measures. It is

important to remember that weight is measured in ounces and pounds
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( milligram, grams and kilograms in the metric system), but volume is
measured in teaspoons, tablespoons, fluid ounces, cups, pints, quarts and
gallons ( milliliters and liters in the metric system).

A standard volume measuring cup is equal to 8 fluid ounces, but the

contents of the cup may not always weigh 8 ounces. Water is the only
substance for which it can be safely assumed that 1 fluid ounce equals 1
ounce by weight measure. For all other ingredients, when the amount is
expressed in ounces, weigh it, when the amount expressed in fluid ounces,
measure it. For example, one cup ( 8 fluid ounces ) of cornflakes weigh only
1 ounce, but 1 cup ( 8 fluid ounces) of peanut butter weigh 9 ounces.

You can convert a volume measure into a weight measure if you know how
much 1 cup of an ingredient weighs. You can also calculate and record the
information yourself as follows:
 Set a volume measuring device on the scale.
 Reset the scale to zero (known as tare).
 Return the filled measuring tool to the scale and record the weight.

If you are using a cookie recipe that originally called for 3 cups of peanut
butter, and you want to know how much the peanut butter weighs, multiply
the number of cups by the number of ounces in a cup:
3 cups of peanut butter x 9 ounces per cup = 27 ounces of peanut
butter

If the recipe calls for 27 ounces of peanut butter and you want to determine
how many cups of peanut butter you need, devide the weigh measure by the
number of ounces in a cup:
27 ounces of peanut butter / 9 ounces of peanut butter per cup = 3
cups of peanut butter.

CONVERT BETWEEN COUNT AND WEIGHT OR VOLUME MEASURES

When you know how many pieces of something you need, you can also
determine both the weight and the volume of that ingredient. If the recipe
calls for six eggs, you can determine the weight as follows:
 Place a volume measuring device on the scale.
 Reset the scale to zero ( known as tare).
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 Crack the egg onto the volume measuring device.
 Record both the volume of the eggs and their weight.

In this case, the six eggs weigh a total of 10 ½ ounces. The volume measure
is 1 ¼ cups.
ROUNDING MEASUREMENTS

When you multiply imgredients by the recipe conversion factor, you get
results that are difficult to measure. To make recipes as foolproof as
possible, convert all measurements to
the most logical unit. The
conversion shown below can help you convert cups and tablespoons to
smaller unit for more accurate rounding.
Cup measures converted to tablespoons and teaspoons
1 cup 16 tablespoons
¾ cup 12 tablespoons
2/3 cup 10 tablespoons + 2 teaspoons
½ cup 8 ttablespoons
1/3 cup 5 tablespoons + 1 teaspoon
¼ cup 4 tablespoons
1/8 cup 2 tablespoons
1 tablespoon 3 teaspoons
½ tablespoon 1 ½ teaspoons

Portioning Meats

Portion control is giving a definite amount of good food for a definite

percentage of profit.

How does portion control help control food cost?

1. It provides basis for estimating correct amounts of food to purchase.

2. It decreases plate waste.
3. It standardizes expected portion yield.
4. It provides basis for setting prices.
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Portion control contributes to costumer satisfaction when each portion
served:

1. Combine with other foods served to give eye and taste appeal.
2. It adjusted to differences in food habits and needs of the people
served.
3. It priced consistently in relation to its cost.
4. Is of uniform size.

Effective Policies on Portions

In most food operations, the costumer has the right to select any item which
is on the menu or in display. However the costumer does not have the right
to challenge the established way of serving most items. For example, if a
costumer wants spaghetti and meatballs served as ‘mostly meatballs and a
little spaghetti’, the serving personnel should say, “I am sorry; we do not
serve our spaghetti that way”.

Portion Substitutions

The costumer should not have to take part of the portion he does not want.
However, substitutions should be made only of items of equal cost. Any item
on the menu or on display should be served the way the customer asks,
provided the correct portion is served. Example, if he does not want any
bread on meat omelet order, he should be advised that rice may be
substituted. The server should explain that more omelets can never be
added to the order if the customer does not want bread or rice. In most
cases no adjustment or allowance is made for what the customer does not
want.

Accurate Portions

It is important that serving employees know the standard portion for each
item they serve. Careful thought should be given to setting the size of each
portion. The cost of food, the cost of preparation and the quantity the
average customer wants are considered in determining the portion size. It is
important that every customer gets portion of identical size. If the customer
complains that a portion is too small, the server should say, “That is our
regular order, would you care for an extra order?”

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On most cases and items, half portions are not served. If a customer
requests a half portion of an item which is not split, the server would
say,”I’m sorry, we do not serve half portions.” However, an extra dish or
plate my be given on request if customer wants to divide a portion with a
small child.

Portion Served Attractively

When a customer sees an attractive display on the counter, he expects that

each item will be served attractively, reflecting in small way the appearance
of the entire counter. The portion should be placed neatly on the dish or on
the plate without splashing. Orders are more attractive and appealing when
serve in the center of the dish with garnish and without any food on the
plate edge. A most important rule: Food should never be touched with the
fingers.

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 SELF- CHECK OF 6.2-3

TRUE OR FALSE: Write the word TRUE if the statement is correct and write
FALSE if the statement is incorrect. Write your answers on your
answer sheet

1. Standardized recipes may include service information, portion and

yield information, equipment information and method and so forth.

2. A recipe conversion factor that is greater than 1 indicates that the

recipe is being increased.

3. Dozen, bunch and each is example of measurement expressed in

weight.

4. Accurate food costs are important part of making sure that

professional kitchen is operating efficiently and profitably.

5. Portioning information on a standardized recipe should include

portion size as one or more of : pieces per portion, weight per portion
and volume per portion.

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 ANSWER SHEET 6.2-3

1. True
2. True
3. False
4. True
5. True

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 INFORMATION SHEET 6.2-4
MEAT COOKERY

Learning Objective:
After reading this information sheet, you must be able to:
1. Name different meat preparation techniques
2. Identify appropriate meat cooking methods.

MEAT PREPARATION

1. BRINING PORK
Pork does not have to be brined but it will provide juicier and more
flavorful meat. Brining (or salting) increases the ability of the meat to hold
moisture. Brining solutions will vary from a simple salt and water solution
to sweet brine in which sugar is added. The more salt that is used the less
brining time required, but it will also result in the outside layers of meat
being very salty. Using a less salty solution and longer brining time will
result in a more even seasoning through all layers to the bone. Use enough
brining solution to cover the meat, which should be placed in a large pot,
tub or resealable bag and then placed in the refrigerator. Be sure the brine
covers the entire cut of meat. When using a brining solution made up of ¾
cup of kosher salt, ¾ cup of sugar, 1 cup boiling water, and 1 gallon of cold
water, brine chops and roasts for 12 to 24 hours. A whole loin should be
brined for 48 to 72 hours. When first brining, it is a good idea to start with
the shorter times and then increase the time if you feel it is necessary,
because the longer the meat is in the solution the more salt that soaks into
the meat. If the meat becomes too salty there is no way to get rid of the
saltiness.
Once the pork has soaked for the proper amount of time, take it out of
the solution, rinse it off twice and refrigerate until ready to cook. The brined
meat does not need salt added when cooking and it will cook faster than
unbrined pork, so you need to watch it closely so that it does not overcook.
The brining solutions can also contain other flavorings, such as fresh herbs,
clove, cinnamon, vanilla, garlic, and hot pepper flakes.

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2. MARINATING PORK
Soaking pork in a marinade is a good method for adding flavor and
tenderizing the meat. A proper marinade should contain an acidic ingredient
such as vinegar or wine, oil such as olive oil, and seasonings such as herbs
and spices. Citrus fruit juices may be used in place of the vinegar or wine to
provide the acidic ingredient that is necessary to soften the tissues of the
meat.
There are several important points to remember when using a
marinade:
 Quantity: The marinade should totally cover the meat in order for it
to work effectively.
 Soaking time: Pork can be soaked in the marinade from a couple of
hours to twelve hours or more. Be sure to store the meat in its
marinade in the refrigerator during this period of time.
 Proper containers: Since the marinade contains an acidic
ingredient, reactive containers such as metal bowls should not be
used. It is best to use containers such as glass bowls, plastic bowls
or plastic bags that can be sealed.
 Reuse: The marinade should not be reused for any other purpose
because of the bacteria that may be present from being in contact
with the raw meat. The only way the marinade can be reused is to
boil it thoroughly and then use it as a basting liquid or as part of a
sauce for the meat, but it is best to save some unused marinade for
this purpose.
 Cooking time: When meat has been marinated for a long period of
time it will shorten the cooking time. Twelve hours of marinating
will reduce the cooking time by 30 to 35%.

3. STUFFING PORK
Stuffing can be used in crown roasts, extra thick chops or steaks,
rolled roasts or rolled into flattened tenderloin. The stuffing can be made
from a simple bread base or a wild rice mixture, with ingredients such as
onions, garlic, lemon, herbs, and spices added for extra flavor. A variety of
other ingredients, such as sausage, vegetables, mushrooms, pecans, and
chestnuts can be added to make up a more complex recipe with a unique

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flavor. It is common to use eggs for binding and stock or broth to moisten
the stuffing.
When stuffing a crown roast, fill the center of the roast with the
stuffing and then cover the stuffing with foil. Remove the foil during the last
45 minutes to an hour of the cooking time so that the stuffing can brown. To
stuff extra thick chops or steaks make a slit along the side, through the
middle of the chop to form pocket to hold the stuffing.
To stuff extra thick chops or steaks make a slit along the side,
through the middle of the chop to form pocket to hold the stuffing.
Stuff the chop lightly, being careful not to over stuff. Any remaining
stuffing can be placed in a glass baking dish and baked separately.

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 Rolled roasts and flattened tenderloins that are stuffed generally have
a layer of the stuffing spread over the meat and are then rolled up and tied
before cooking. If the stuffing contains egg, it must be cooked until it
reaches an internal temperature of 165°F to ensure that it is safe to eat.
The following guidelines should be followed in regard to stuffing:
 If using a recipe where the stuffing or any parts of it are cooked
in any manner, it must be completely cooled before inserting
into the meat.
 Do not overstuff because the stuffing will expand during
cooking.
 Stuffing should reach an internal temperature of 165°F when
eggs are one of the ingredients.
 Always thoroughly sanitize any utensils and areas exposed to
the raw meat or juices.
 For stuffed chops, be sure to purchase chops that are at least 1 ¼ to 1
½ inches thick.

Note: NEVER stuff meat in advance. Stuffing in advance will increase

the risk of bacteria growth. Stuffing can be made in advance and
refrigerated separately from the meat and then inserted just before
cooking.

STAGES OF DONENESS
1. Rare. The raw, red portion of the meat is small and around it is
pink; there is good brown outer surface. The meat has a full.
Plump appearance and gives it to pressure; juices are red but not
bloody.
2. Medium rare. The interior portion is rich pink and exudes juice of
the same color. The meat is still plump and firm; the amount of
gray outer surface has increased.
3. Medium. The interior color of the meat is a modified rose. Pink
juices are apparent but less. The exterior portion is well browned.
The surface does not appear plump or full. When pressed, there is
definite resistance.
4. Medium well. The pink color has completely disappeared.
Juiciness is still evident, but the juices are clear or gray, not pink.
There is not plumpness; the meat is firm to touch.

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 5. Well. The meat is completely gray inside hard, flinty and
shrunken. Little or no juice appears on its surface which is brown
and dry.

COOKING METHODS
Cooking methods are categorized into moist cooking and dry
cooking. The specific cooking medium used for a particular recipe depends
on the characteristics desired in the finished products.
In moist cooking, water as liquid or steam is the medium of heat
transfer. Temperature of cooking ranges from 700C, which is simmering to
boiling at 1000C. Higher temperature is possible with the use of a pressure
cooker.
Moist heat cooking generally develops fewer flavors compared to dry
heat. Moist heat cooking methods are best for the following conditions:
 Less tender cuts of meat, where the connective tissue collagen
requires water and prolonged heating to convert to gelatin which is
soft.
 Starchy foods where water is necessary to hydrate the starch
molecule for gelatinization.
 Fruits and vegetables with cellulose materials which need to be
softened.
The deficiency of flavor is compensated by the addiion of broth,
seasonings like spices, salt. Etc.
Moist cooking should be controlled to prevent loss flavoring, color and
nutrients. To avoid such cooking losses, take the following precautions:
1. Strickly follow the recommended time and temperature of cooking.
2. Make sure that the water added is sufficient to complete the
cooking to prevent burning before the food is fully cooked. Do not
use too much water in proportion to food.
The extent of its tenderness largely dictates how meat should be
cooked. Tender cuts are usually cooked by dry heat and tough cuts by moist
heat. Some tough cuts may be treated mechanically with tenderizers to
make them soft and then be cooked by dry heat methods.

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MOIST COOKING METHODS

BOILING
Sufficient water is brought to boiling before the food to be cooked is
added. The amount of water must be enough to completely submerge the
food. Booiling is indicated by large bubbles rapidly breaking on the surface.
The thermometer registers 1000C ( 2120F when water boils at sea level.
When the food is cooked, the water may or may not be drained and may be
utilizesd as a basic soup so that leached out nutriens and flavor can be
used. Temperatures. Boiling in most recipes actually means simmering.s
In actual cooking, boiling is generally reserved only for certain
vegetables and starchy foods and pasta. Lower temperature will make pasta
soggyyy. High temperature toughens the proteins of meat, and the rapid
bubbling can break up delicaate food.
1. Simmering – means to cook in liquid that is gently bubbling. The
water temperature would be 850C to 950C. Tenderizing tough cuts
of meat are done at simmering.
2. Poaching – is another variation of boiling but less water is used at
an even lower temperature of 71 0C to 810C. Poaching is used for
delicate foods. Whether the food is cooked by simmering or
poaching, the water is first brught to booiling. This compensates
for the lowering of the temperature when food is lowered into the
cooking [Link] heat is then subsequenly adjusted to the
desired cooking temperature.
3. Blanching – is another variation of boiling. For most applications,
blanching is a prelimenary operation. To blanch means to cook
partially and briefly in boiling water. The primary function of
blanching is to inactivate enzymes, expel inttracellular gasses and
to reduce microbial load. For large scale cooking or industrial food
processing, blanching may also use steam, hot air or hot oil.
STEWING
In this method, the water used is just
enough to cover the food to be cooked and
cooking is carried out at simmering temperature
in a covered utensil for a long period of time.
Large cuts of meat as in kare-kare are stewed
until tender,(usually up to 4 hours but may be
extended up to 6 hours)

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 Stews are usually made from tougher cuts of meat. A good stew
has a soft texture and intensely flavored, complex sauce. Adding a variety
of vegetables, herbs, spices and other aromatics contributes to the flavor
of the sauce and the main ingredients.
. Stews are made by cutting the food into bite – sized pieces and
then cooking them in enough liquid to completely submerge them. The
cooking liquid in braises and stews in an important part of the dish. The
sauce gets its flavor from the combination of the main ingredients, the
aromatics and the flavor of the liquid itself. Adding a starch, such as a
roux, flour, beurre manie or starch slurries, makes the liquid thick
enough to cling to the food so that even tough cuts with relatively little
natural moisture emerge from the pan with a succulent texture and a
robust flavor.
BRAISING
Is similar to stewing except that less liquid is used. In most cases, the
food maybe browned either in its own fat or in a small amount of added fat
before adding a small amount of liquid. In rare cases, small quantity of
liquid is added directly to the food without prior browning. In both cases the
cooking is carried out in a covered pan at low temperature until the food is
tender. .the liquid used is served with the dish as its sauce.
Braises are usually made from tougher cuts of meat. A good braise
has a soft texture and intensely flavored, complex sauce. Adding a variety
of vegetables, herbs, spices and other aromatics contributes to the flavor
of the sauce and the main ingredients.
Briases are made from foods that are portion – sized or larger. They
are cooked in enough liquid to cover them by one – third to one half their
depth
Food being braised is not completely covered by the cooking liquid so
that the top portion of the food is cooked by the steam generated in the
covered pan.
Braising is also called Fricasse
Casseroling – is also braising. Cooking is very slow at 70 0C, which is
barely simmering, with the surface of the liquid broken very occosianally by
bubbles. Casserole cookware maybe ceramic, metal or oven-proof glass,
usually atttractively designed to be used directly for serving.

STEAMING

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 Water is allowed to vaporize in a utensil provided with a rack where
food to be cooked is placed so as not to come in contact with the boiling
water but only with the steam.
The steamer is provided with a vent to prevent steam from condensing
and falling on the food being steamed..
Cooking in a double boiler is a modification of steaming. A double
boiler is a sset of 2 pans, bottom pan that contains water and the upper pan
containing the food to be cooked. The steam generated in the bottom pan is
1000C, the food in the upper pan will never reach 1000C

PRESSURE COOKING
In pressure cooking, steam is also the medium of heat transfer. A
pressure cooker is a utensil equipped with an airtight lid to prevent escape
of steam from the container, allowing it to build a high pressure in the
cooking chamber.
Pressure cooking is actually steam cooking under pressure. In
ordinary steaming, the temperature of cooking is no higher than 100 0C,
while in pressure cooking, temperature can be as high as 116 0C for 10 lbs
psi (per square inch) pressure. Use small amounts of liquid to allow enough
space for steam. Never fill the pressure cooker more than 2/3 full with food
and liquid. Food may or may not be placed on a rack.
When the cover is secured, the cooker becomes airtight. At the start of
the heating, the vent must be open to allow the air inside to be pushed out
by generating steam. When the stean comes out in steadt stream, it means
that the steam has saturated the cooker. The vent is closed by putting on
the weight. The more weight is applied, the greater will be the pressure, the
higher will be the temperature be. Timing of cooking is started when the
gauge indicates the desired pressure or when the weight swings steadily.
The heat is adjusted to maintain the pressure. At the end of the cooking
period, put off the heat and open the vent by removing the weight or by
releasing the stopcock. Do not open the cooker lid until it is quite cool, at
least 10 minutes after the vent was opened. To hasten cooling, put the
cooker under running water without opening the lid and lift the lid away
from you or anyone. This will prevent accidental steam burning due to
residual steam. After cooking, clean the pressure cooker, carefully making
sure the vent has no instructions and the gasket is clean, dry and not
twisted before storing.

DRY COOKING METHODS

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 This type of cooking method does not use water to transfer heat. It
must be borne in mind, however, that since all food contain large amoount
of water, the actual cooking is carried out partly by the steam generated
ffrom the food itself.

BROILING AND GRILLING

In broiling, the food is cooked in radiant heat from gas, electric grill
bars or red hot charcoal. The source of heat is fairly close to the food. The
surface of the food is heated by radiant heat and also by conduction through
contact with the hot broiler. The heat transfer through the food is by
conduction. The difference between broiling and grilling is the source of
heat. In broiling, the heat source is above, while grilling the heat source
is below the food.
Foods for grilling or broiling should be small pieces that are tender.
The very popular barbeques are grilled, tender cuts of meat, bacon and
sausages. The food must be turned to ensure even cooking unless the
design of the grill cooks both sides simultaneouslyr. Grilled food or inihaw is
a fav
Grilled foods are cooked by means of a heat source located below the
food. They are set on a rack over the glowing coals or heating element, so
they also cook through direct contact with the metal rack, producing the
characteristics markings on the food’s exterior. The drippings that might
have collected or reduced in a saute pan are actually reducing directly on
the food’s surface. The sauce that accompanies a grilled item is prepared
separately.
Grilled foods have a smoky, slightly charred flavor. Special woods
such as grapevines, mesquite, hickory or apple are frequently used to
introduce an additional flavor. Another characteristic is the crosshatch
marks made on the food’s surface when it is properly placed on a well –
heated grill.
Grilled foods are served immediately because upon cooling, they become
tough and dry. To prevent drying out of the surface, basting with butter, oil
or marinade is applied.
ROASTING
Roasting is usually done by turning the
food in a spit before an open fire, like in lechon.
Roasting may also be done in an oven,
always without any cover and no liquid added. A
rotisserie ma Or may not be used in oven

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roasting. It is applied to larger pieces of meat. Oven temperatures for
roasting are from 1010C to 1630C. Cooking losses and shrinkage are lower at
lower roasting temperature.
Roasting as a menu term is commonly used to describe large,
multiportion meat cuts,. Baking ( when not portion – size foods that are
cooked in oven). Another difference between the two is that roasted foods are
frequently seared first in hot fat on the stovetop or in the oven, while baked
foods are not. Still, there are no iron-clad distinctions in modern kitchens..

BARBEQUE
 Barbecue is not the same as grilling, even if you grill foods with a
barbecue sauce.
 Barbecuing requires smoke to properly flavor and color the food.
 Barbecued foods are cooked at low temperatures for long periods in
order to develop the best flavor and an extremely tender texture, often
referred to as slow – and – low cooking.
 The presence of a smoke ring is a sign that foods have been smoked,
rather than merely grilled or roasted and brushed with a sauce. The
smoke ring is reddish in color and may be about ¼ to ½ inch ( 8 to 12
millimeters) deep, extending from the exterior toward the center.
 Barbecuing temperatures are intentionally kept low in order to give
the meat plenty of time to cook, become tender and develop a rich
color and aroma. There are two common ways to apply the heat and
smoke.
1. Indirect heat (where the fire is maintained in a separate chamber
and the heat and smoke are vented into a closed portion of the
barbecue). The fire is maintained between 225 0 and 2500 F ( 1070 to
1210C), a temperature that is hot enough to generate smoke and
cooks meat slowly.
2. Direct heat ( the food cooks directly over the coals in a closed
barbecue ). This style of barbecue cooks meat at 300 0 to 3500 F
( 1490 to 1760C ), and is often used for smaller and more tender
cuts that cook more quickly ( seafood or poultry, for instance).

Marinades and brines are liquid mixtures used to season meats before
they are cooked. Marinades typically contain an oil, an acid ( such as
vinegar) and various spices ans seasonings. A brine, at its simplest, is a
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mixture of salt and water, though it may also contain acids and spices.
Brine may be used to submerge foods, or they may be injected directly into
the meat. Contrary to what some have claimed, they do not actually add
moisture to the meat.
3. Basting sauces ( also known as mops or sops ) are applied to
barbecued foods as they cooked. The basting sauce may be the
same marinade or brine used to season the meat, or a separate
preparation. These sauces do not contain sugar, since sugar tends
to brown and burn too soon.

BAKING
Like oven roasting, baking is accomplished in a pre-heated oven. For
most foods, baking and roasting are interchangeable. Roasting is usualy
reserved for meat dishes. For flour mixes, the term baking is used.
Oven – is a basically a heated chamber where the food is cooked. The
heating unit in an oven is usually at the bottom. Some ovens have heating
unit at the top as well awhich is usually turned on for roasting.
In pre-heating the oven, air at the bottom near the heating element is
heated first. The heated air rises while cold air drops to the bottom where
they are in turn heated. This rising and falling of hot and cold air sets up
convection currents in the oven and makes the temperature relatively
uniform especially at the center of the oven. Much of the heating effected in
the oven is radiation, convection and conduction are also present.
The material of the baking utensil influence how fast the food cooks.
Bright, shiny metals, even if they are good conductors, block radiant heat.
Dark, dull surfaces allow radiant heat to pass directly to the food. Glass
ovenware transmit radiant enegry, so baking temperatures are reduced
when using these materials. Metal skewers improve conduction while
turning motion of rotisserie has forced convection effects.

FRYING

Frying is a cooking method using oil as the heating medium in an open

pan.
1. Deep-fat-frying – the amount of oil used is enoug to completely
submerge the food. Deep fat fried food is golden brown with crisp crust.

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 In deep frying, never fill the fryer with oil more than 2/3 full. Deep
frying is a quick high temperature cooking method suitable for a wide range
of product.

Tips for a successful frying

a. Heat enough clean cooking oil to the recommended temperature.
b. Do not add too much food in proportion to oil in one batch to prevent
drastic temperature drop. The smaller the ratio of food to oil, the more
efficient the frying and the less oil will be absorb.
c. Allow fat to reheat before cooking the next batch.
d. Ddrain the food on absorbent paper and serve as soon as possible.
e. Use tongs in handing food while frying.
f. Watch the oil so as not to overheat to the smoke point or worse to
flash point. When the fat smokes, it is a sign that the fat molecules
are decomposing. Accidents and burns can happen if oil is allowed to
heat to the flash point. Oil allowed to smoke is susceptible to early
rancidilty and off-flavor.
g. Food to be fried should be dry on the surface to prevent sputtering.

Two methods are used to introduce foods to a fryer. The choice

depends on the food, the coating and the intended result.

The swimming method is generally used for battered food. As soon as

the food is coated with batter, it is carefully lowered into the hot oil using
tongs. At first, the food will fall to the bottom of the fryer, as it cooks it
“swims” back to the surface.

The basket method is generally used for breaded items. Place the
breaded food in a frying basket and then lower both the food and the basket
into the hot fat. Once the food is cooked, use the basket to lift out the food.
Foods that rise to the surface too rapidly are held down by setting a second
that rise to the surface too rapidly are held down by setting a second basket
on top of the food, this is known as the double – basket method.

Electric or gas deep – fryers with basket are typically used for deep –
frying. If you don not have deep fat fryer or if you are preparing a special

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dish that might be adversely affected by flavor transfer, you can also use a
large pot or wok. Check the oil’s temperature. The sides should be high
enough to prevent fat from foaming over or splashing and wide enough to
add and remove foods easily.

2. Sauteing and Stir-frying – Saute (saw – TAY) Sauteing is cooking

quickly in small amount of oil or fat. The sauté technique takes place
over relatively high heat. To develop a good color and flavor, a very hot
pan and hot fat are important. This is referred to as “conditioning the
pan

Saute is derived from the French word saute, meaning to jump

alluding to the action of tossing the pieces of food in the pan. The equivalent
term in Oriental cooking is Stir-fry. Only thin slices of food can be stir-fried
and the wok is always the cooking pan to use.

Choose tender cuts of meat for sautéing, including cuts from the rib,
the loin and some portions of the leg. For young animals ( lamb and veal),
cuts from the shoulder or arm may also be suitable. Ground meats are
tenderized as they are ground, they can be shaped into burgers, patties or
balls and sautééd as well.

Sauté pans typically have slopped sides, a shape referred to as

sauteuse (saw – TOOZ)

3. Pan frying – pan frying differs from sauteing in the amount of fat used
for cooking. More fat or oil is used in pan frying but not as much to cover
the food. This is suitable for cutlets. The food must be turned to complete
the cooking.

In panfrying, food is cooked by the oil’s heat rather than by direct

contact with the pan. The hot oil seals the food’s coated surface and locks
the natural juices inside. Panfried food is almost always coated – dusted
with flour, coated with butter or breaded. Food is fried in enough oil to cover
it by one – half or two – thirds, it is often cooked over less intense heat than
in sautéing.

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 Panfried foods have a richly textured crust and a moist, flavorful
interior, which produces a dish of intriguing contrasts in texture and flavor..

Panfried foods are best when they are served very hot, straight from
the pan. If you are cooking foods in small batches, a shallow skillet with
straight side ( known as sautoir) is your best bet. For larger quantities, you
may need to use a larger pan, such as rondeau.
Most panfried dishes include a main ingredient, a coating, seasonings
and a cooking medium. Sauces, garnishes, stuffings and other additional
ingredients add flavor, moisture, color, and texture to the dish. Consult your
recipe for guidance concerning these ingredients.

The are three options for coating a food before you panfry it. Some
foods are simply dredged in flour. Two other options include either a
standard breading or a batter. Standard breading includes:
a. Flour
b. Milk and/or beaten eggs
c. Dry breadcrumbs
d. Salt and pepper to season breading components

Batter are made according to a specific recipe; some examples include

beer batter and tempura batter. Before dipping the food in a batter, it is
usually coated with a thin, even layer of a flour or starch. A number of
different flours plus cornstarch and other starches may be used

4. Dry fry and Griddling – these terms are synonymous. In both cases,
very little fat is added, just enough to greasse the pan.
5. Pan Broil – Pan broiling is like griddling except that a saute pan is used
instead of griddle pan. This method is usually applied to meat. Fat must
be poured out as it accumulates otherwise the method will become pan
frying.

MICROWAVE COOKING
This type of cooking refers to the use of specific device – the
microwave oven. Microwave energy heats food in a unique fashion. Foods do

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not heat from the outside to the inside with conventional heating because
microwaves can generate heat simultaneously throughout the food.
Microwaves are electromagnetic waves of radiant energy, which travel
in a straight line. They are reflected by metals, pass through air and many
types of glass, paper and plastic, and are absorbed by several food
containers including water. Heat is imparted when microwave energy is
absorbed.
The following points should be observed :
a. Watch timing carefully so as not to overcook the food.
b. Do not use metal in a microwave cooking.
c. An off-cycle is often used for cooking large items to allow time for
conduction of heat.
d. Microwave cooking will not tenderize meat because cooking is so
rapid, the connective tissues are not broken down.
e. The more food placed in the microwave oven, the longer the
cooking so the advantage speed is lost on larger pieces of food.s

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 SELF- CHECK OF 6.2-4

Multiple Choice
Direction: Choose the best answer and
1. Means to cook foods quickly in a small amount of fat over high
heat.
a. Saute
b. Fry
c. Deep fry
d. Pan Fry

2. Method of cooking by which food are completely submerged in fat

or oil.
a. Saute
b. Fry
c. Deep fry
d. Pan Fry

3. A sauce made from the juices released from the meat combined
with a roux.
a. coulis
b. jus
c. pan gravy
d. matignon

4. In Texas, barbecue sauce is

a. considered mandatory
b. extremely thick and sweet
c. always made with a tomato base
d. occasionally served as a condiment on the side

5. Poaching and simmering are techniques that calls for a food to be

a. Cooked quickly in a small amount of liquid
b. Partially submerged with liquid
c. Steamed with aromatic vegetables and herbs
d. Submerged in a liquid that is kept at a constant, moderate
temperature.

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 ANSWER KEY 6.2-4

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

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 JOB SHEET 6.2-1
PREPARE PORK TONKATSU

Performance Objective: Given the recipe, you must be able to prepare

pork tonkatsu following industry standards.
Supplies :
Quantity Measure Description

1 k pork loin
1 T Salt
½ T pepper
½ C Sugar
½ C Water
1/2 C Flour
2 Pcs Eggs
1 C Bread crumbs
Tools/Equipment:
Refrigerator
Stove
ladles
Fryung pan
Food tong
knife
Utility tray
Service plate
Chopping board
Canesters
Mallet
Measuring cups &measuring spoons
Preparation:

1. Prepare simple syrup. Set aside

2. Cut pork into thin slices and pound to soften.
3. Marinate pounded pork with salt pepper and simple syrup for two
hours.
4. Dredge pieces of marinated pork in flour, deep in egg and flour then
5. Deep fry.

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 PERFORMANCE CRITERIA CHECKLIST
Prepare Tonkatsu

Trainee’s Name: ___________________________ Date: __________________

Did you… YES NO

 Cut the pork loin appropriately?

 Prepare simple syrup correctly according to

standard?

 Use attractive service ware and garnishes?

 Use proper utensils?

 Practice hygiene and sanitation in preparing

tonkatsu?

 Perform closing down activities?

 Wear complete PPE?

Feedback to the trainee:

Trainee’s signature: Date:

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Trainer’s signature: Date:

JOB SHEET 6.2-2

PREPARE GRILLED SIRLOIN STEAK
Performance Objective: Given the recipe, you must be able to prepare
grilled sirloin steak following industry standards.
Supplies :
Qty Measure Description
k Sirloin steak
½ C Butter/margarine
¼ C Chopped fresh
parsley
¼ C Minced onion
2 Tbsp Worcestershire sauce
1 Tsp Freshly ground
Pepper
½ Tsp Dry mustard

Tools/Equipment:
Refrigerator
Stove
ladles
Fryung pan
Food tong
knife
Utility tray
Service plate
Chopping board
Canesters
Mallet
Measuring cups &measuring spoons
Preparation:
1. Combine butter, parsley, onion, Worcestershire sauce, pepper and
mustard in a small sauce pan then heat until butter melts.
2. Heat the grill. Place the steak on the grill then brush with butter
mixture.
3. Baste frequently with butter mixture then drizzle with butter mixture.
Precautions:
a. Do not press the steak

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 b. Only turn the steak once.
c. Cook just right.

PERFORMANCE CRITERIA CHECKLIST

Prepare Grilled Sirloin Steak

Trainee’s Name: ___________________________ Date: __________________

Did you… YES NO

 Wash the sirloin steak?
 Wipe dry or drain the steak?

 Properly brushed the steak with proper

mixture?
 Grilled the steak just right?
 Use proper utensils? Equipment

 Use attractive service ware and garnishes?

 Practice hygiene and sanitation in preparing

 Perform closing down activities?

 Wear complete PPE?

Feedback to the trainee:

Document No.:STP
Date Revised: 002-MOP 02 R2
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Trainee’s signature: Date:

Trainer’s signature: Date:

JOB SHEET 6.2-3

PREPARE BEEF ROULADE
Performance Objective: Given the recipe, you must be able to prepare beef
roulade following industry standards.
Supplies :
Qty Measure Description
½ slice Beef top round steak (¼
inch thick)
Salt and pepper to taste
1 pc Bacon strips
1 T Onion cut in thin
wedges
1 T Oil
1 C Beef broth
1 T Flour
2 T Water
Tools/Equipment: Ingredients
Refrigerator Utility tray
Service plate Chopping board
Canesters Mallet
Stove ladles
Fryung pan Food tong
knife
Measuring cups &measuring spoons

Preparation:
1. Lightly spread mustard on each slice of steak; sprinkle with salt and
pepper. Place 1 bacon strip and a few onion wedges on each slice; roll
up; secure with toothpicks.
2. In a large skillet, brown beef in oil until no longer pink; drain. Add
broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours
or until meat is tender.
3. Remove meat and keep warm. Combine flour and water until smooth;
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 gradually stir into broth. Bring to a boil, stirring constantly until
thickened and bubbly. Remove toothpicks. Return beef to gravy; heat
through. Sprinkle with parsley if desired. Yield: 8 servings.

PERFORMANCE CRITERIA CHECKLIST

Prepare Beef Roulade

Trainee’s Name: ___________________________ Date: __________________

Did you… YES NO

 Wash the sirloin steak?
 Wipe dry or drain the steak?

 Properly roll the steak securely?

 Cook the beef roulade tender?

 Use proper utensils? Equipment

 Use attractive service ware and garnishes?
 Practice hygiene and sanitation in preparing
 Perform closing down activities?
 Wear complete PPE?

Feedback to the trainee:

Trainee’s signature: Date:

Trainer’s signature: Date:

Document No.:STP
Date Revised: 002-MOP 02 R2
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RTC-TESDA II Issuedby:
QA RTC Mgt. Page
SYSTEM Prepare Meat Developed by: Committee 92 of
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 JOB SHEET 6.2-4
PREPARE SALISBURY STEAK
Performance Objective: Given the recipe, you must be able to prepare
Salisbury steak following industry standards.
Supplies :
Qty Measure Description Gravy:
100 g Ground beef 1 T onion sliced thinly
2 T Bread crumbs ¼ cup beef broth
1 t ketchup ½ t ketchup
½ t Dry mustard 1 dash Worcestershire sauce
1 dash Worcestershire sauce ½ t cornstarch
Salt and pepper to taste Salt and pepper to taste
1 T Butter
1 T Olive oil

Tools/Equipment: Ingredients
Refrigerator Utility tray
Service plate Chopping board
Canesters Mallet

Document No.:STP
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 Stove ladles
Fryung pan Food tong
knife
Measuring cups &measuring spoons

Preparation:
4. Lightly spread mustard on each slice of steak; sprinkle with salt and
pepper. Place 1 bacon strip and a few onion wedges on each slice; roll
up; secure with toothpicks.
5. In a large skillet, brown beef in oil until no longer pink; drain. Add
broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours
or until meat is tender.
6. Remove meat and keep warm. Combine flour and water until smooth;
gradually stir into broth. Bring to a boil, stirring constantly until
thickened and bubbly. Remove toothpicks. Return beef to gravy; heat
through. Sprinkle with parsley if desired. Yield: 8 servings.

Document No.:STP
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 PERFORMANCE CRITERIA CHECKLIST
Prepare Salisbury Steak

Trainee’s Name: ___________________________ Date: __________________

Did you… YES NO

 Choose quality ingredient for my steak?

 Cook the Salisbury steak just right?

 Prepare the sauce to its proper consistency?

 Use proper utensils? Equipment?

 Use attractive service ware and garnishes?
 Practice hygiene and sanitation in preparing
 Perform closing down activities?
 Wear complete PPE?

Feedback to the trainee:

Trainee’s signature: Date:

Trainer’s signature: Date:

Document No.:STP
Date Revised: 002-MOP 02 R2
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LEARNING OUTCOME 3 PRESENT MEATCUTS FOR SERVICE
CONTENTS:
1. Food presentation and appropriate garnishing
2. Meat carving
ASSESSMENT CRITERIA:
1. Meat dishes are presented attractively according to classical,
cultural and enterprise standards
2. Meat dishes are presented hygienically, logically and
sequentially within the required timeframe.
CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT
 Applicable equipment as prescribed in the training regulation
3. TOOLS, ACCESSORIES AND SUPPLIES
 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
 Different types of meat
 Different variety of meat
 Food Ingredients
4. TRAINING MATERIALS:
 Module Manuals, Recipe Books, Videos
ASSESSMENT METHOD:
1. Direct Observation
2. Written/ Exam
3. Oral questioning

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 LEARNING EXPERIENCES

LEARNING OUTCOME 3: PRESENT MEATCUTS FOR SERVICE

Learning Activities Special Instructions

1. Read Information on If you have some problems on Information
Food presentation and Sheet 6.3-1, don’t hesitate to approach
Garnishing your facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.3-1, you can now
answer Self-Check 6.3-1.
2. Answer Self-check 6.3-1 Compare your answer with the answer key
6.3-1. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.
3. Read Information on If you have some problems on Information
Meat carving Sheet 6.3-2, don’t hesitate to approach
your facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.3-2, you can now
answer Self-Check 6.3-2.
4. Answer Self-check 6.3-2 Compare your answer with the answer key
6.3-2. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.

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 Document No.:STP
Date Revised: 002-MOP 02 R2
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SYSTEM Prepare Meat Developed by: Committee 98 of
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 INFORMATION SHEET 6.3-1
FOOD PRESENTATION

Learning Objective: After reading this information sheet, you should be

able to:

1. Present food properly.

2. Use garnishes appropriately.

Food presentation should not be limited to hot or cold food but good food.

Chef’s present food with the intent to stimulate all guest’s senses.

An attractive and appealing appearance stimulates the desire to taste the

food. The food should look natural and without drastic or contrived color
combination.

Main colors should be soft, natural and compatible. The two primary colors
to work with are, masculine and feminine. Masculine colors are dark and
tone colors, feminine colors are pastel colors. Working with these two
categories will make it easier to mach food and colors.

The execution of basic culinary principle plays the most important role. If
food is complicated through unnecessary ingredients and combinations,
then the beauty of simplicity is lost.

Sound cooking methods enhance the experience of basic tastes, textures

and appearances of food.

Garnishes should enhance and compliment the food, not becomes a focal
point.

PRESENTATION GUIDELINE

1. UNITY:

The food in the presentation should work in harmony and unity

This means the food will taste as good as it looks.

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2. FOCAL POINT

The platter or plate should have a focal point to which the eye is
automatically drawn. The existence and location of this point is largely
dependent on the placement and relationship of the food components.

3. FLOW

It gives the presentation life and sense of freshness.

4. BALANCE

The presentation must be balanced through the selection o f food by

choosing complimentary flavors, seasonings, and food groups. Also food
should be prepared using different but complimentary cooking methods and
arranging it on an appropriate service ware in an appetizing presentation.

a. Selection of food – Complex and simple type of food should be balanced.

e.g. Perfectly sautéed meat scallopini (simple) served with vegetable
risotto(complex)

b. Colors – It is always important in food, especially so in the presentation.

Color reinforces freshness, quality and proper cooking.

Show variety in color without giving a circus effect. Use of earth tones
with vibrant color is often successful. Usually foods that tastes good
together will naturally harmonize in color.

Natural color should highlight the cooking technique employed

 Roasts – caramelized on outside (use of g glaze)

 Saute – evenly brown
 Steamed – fresh color

GARNISHES

A non-functional garnish is any item, edible or inedible that does not

contribute to the taste or texture of a dish. The Chef should always avoid the
use of non-functional garnishes on plates and platters.

A good way to prevent yourself from using a non-functional garnish is to ask

yourself the question “what purpose does this garnish serve?” if the answer
is “it adds color” chances are you have a non-functional garnish.
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Examples of non-functional garnishes

1. Sprig of parsley
2. Leaves of lettuce as underliners
3. Tomato roses and apple birds, Etc.

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 INFORMATION SHEET 6.3-2
MEAT CARVING

Learning Objective: After reading this information sheet, you should be

able to:

1. Understand and appreciate the importance of carving meats for

food presentation.
2. Name the different meat carving tools.

Meat carving is the process and skill of cutting portions of meat, to obtain a
maximum or satisfactory number of meat portions, using a carving knife or
meat-slicing machine. A meat carver disjoints the meat and slices in
uniform portions. Meat carving is sometimes considered a skill for the
private dinner table.

Carving knives, a fine steel knife should not come in contact with intense
heat, because it destroys its temper, and therefore impairs its cutting
qualities. Table carving knives should not be used in the kitchen, either
around the stove, or for cutting bread, meats, vegetables, etc.; a fine
whetstone should be kept for sharpening, and the knife cleaned carefully to
avoid dulling its edge, all of which is quite essential to successful carving.

Basic Carving Tips

 Allow enough time before serving not only for cooking the meat, but for
stand time and carving.

 A stand time of 10 to 20 minutes is recommended for large cuts of meat,

such as roasts, turkeys, and whole chickens. Stand time allows the meat
to finish cooking. Meat is easier to carve after standing. If meat is carved
immediately out of the oven, it loses more of its flavorful juices.

The temperatures given for removing meat and poultry from the oven are
5°F to 10°F lower than the standard final temperatures. This is because
the temperature continues to rise during the stand time.

Unless you are planning on carving at the table, place the meat on a
large cutting board with a well at one end to hold the juice. (Or, place a
cutting board inside a baking sheet. The juice will collect in the baking
sheet.)
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 Use a long, sharp carving knife to slice the meat and a long-handled meat
fork to steady the meat.

HOW TO CARVE BONELESS ROASTS

Boneless roasts, like pork tenderloin, boned and tied leg of lamb, and beef
brisket are easy to carve.

1. Hold the roast steady with a long-handled meat fork.

2. With the knife held perpendicular to the cutting board,

cut across the grain into thin uniform slices. Cut the
slices between 1/4- and 1/2-inch thick.

“Slice roast across the grain”

If you are carving thinner cuts of meat, like beef brisket,

slice the meat diagonally across the grain. This will give you a slice of
meat with a larger surface area.

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 SELF CHECK 6.3-2

Write TRUE if the statement is correct and FALSE if the statement is

wrong

1. Meat carving is the process and skill of cutting portions of meat,

to obtain a maximum or satisfactory number of meat portions.
2. In carving meat you can use any kind of knife to carve the meat.
3. A good carving knife should be sharp to carve meat
satisfactorily.
4. A stand time of 10 to 20 minutes is recommended for large cuts
of meat are allocated before carving.
5. A Carving fork is used to steady the meat while carving.

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 ANSWER KEY 6.3-2

1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. TRUE

Document No.:STP
Date Revised: 002-MOP 02 R2
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LEARNING OUTCOME 4 STORE MEAT
CONTENTS:
1. Storing of meat
2. Thawing of meat
ASSESSMENT CRITERIA
1. Quality trimmings and other leftovers are utilized where and when
appropriate
2. Fresh and cryovac-packed meat are stored correctly according to
health regulations
3. Required containers are used and stored in proper temperature to
maintain freshness, quality and taste
4. Meat is stored in accordance with FIFO operating procedures and
storage of meat requirements
CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT
Applicable equipment as prescribed in the training regulation
3. TOOLS, ACCESSORIES AND SUPPLIES
Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
4. TRAINING MATERIALS:
 Module , books, manuals, video (CD)
ASSESSMENT METHOD:
1. Direct Observation
2. Written Exam
3. Oral questioning

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
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SYSTEM Prepare Meat Developed by: Committee 106 of
Dishes MARITES O. Revision 136
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 LEARNING EXPERIENCES
LEARNING OUTCOME 4 STORE MEAT

Learning Activities Special Instructions

1. Read Information Sheet 6.4-1 If you have some problems on Information
Storing Meat Sheet 6.4-1, don’t hesitate to approach
your facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.4-1, you can now
answer Self-Check 6.4-1.
2. Answer Self-check 6.4-1 Compare your answer with the answer key
6.4-1. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.
3. Read Information Sheet 6.4.2 If you have some problems on Information
on Thawing of meat Sheet 6.4-2, don’t hesitate to approach
your facilitator. If you feel you are
knowledgeable on the content of
Information Sheet 6.4-2, you can now
answer Self-Check 6.4-2.
4. Answer Self-check 6.4-2 Compare your answer with the answer key
6.4-2. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
QA RTC Mgt. Page
SYSTEM Prepare Meat Developed by: Committee 107 of
Dishes MARITES O. Revision 136
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 INFORMATION SHEET 6.4-1
STORING OF MEAT

Learning Objective: After reading this information sheet, you must be able
to:
1. Store meat properly according to health regulations.

PROPER STORAGE OF MEAT

At the proper temperature and under optimal conditions, meat holds for
several days without noticeable loss of quality. Meats can also be frozen for
longer storage. To keep meats properly chilled and prevent cross-
contamination, follow the guidelines below:
1. Wrap and store meats, poultry and game under refrigeration (at or below
45°F/5°C).
2. Hold in separate unit when possible or in a separate part of the cooler.
3. Place uncooked meats and poultry on tray to prevent them from dripping
onto other foods or onto the floor.
4. Keep different kinds of meat separated, for example, poultry should not
come into contact with beef or pork products into contact with any other
meats.
5. Store vacuum – packed meats directly in the package, as long as it has
not been punctured or ripped.
6. Once removed from the packaging, rewrap meats in air permeable paper,
such as butcher’s paper. (Airtight containers promote bacterial growth
that can cause spoilage or contamination.
7. Meat with short shelf lives (variety meat, poultry and uncured pork
products) should be cooked as soon as possible.

PACKING AND WRAPPING MEAT FOR STORAGE

Preparing Meat for Storage.

Fresh meat bought from wet market should be cleaned, either by rinsing
briefly in running water or wiping with wet towel. Rinsing is preferred

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because meats in the markets are exposed to flies and all kinds of
unsanitary agents.
After cleaning, these should be cut into the desired style in the recipe.
Trimming the meat first to remove excess fats and bones conserves freezer
space. Complete trimming leaves the meat ready to cook when it is thawed
and save on preparation time. The amount necessary for each recipe are
placed in separate bags, knotted tightly.

Storing Meat

Cooked meat must be kept well chilled or frozen until ready to use. If
chilled, fresh meats or ground meats must be used within 24 hours to three
days. If to kept longer, meat should be frozen.

Labeling Stored Meat.

Each bag may be labeled with the mane of the recipe for easy identification
during preparation. In the labeling, a piece of masking tape or an indelible
marking pen is used on the outside of the wrapper plastic bag or package. In
most supermarkets, meats are already portioned and wrapped properly and
already frozen. One need not unwrap these merely place them in the freezer.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
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SYSTEM Prepare Meat Developed by: Committee 109 of
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 SELF- CHECK OF 6.4-1

TRUE OR FALSE: Write the word TRUE if the statement is correct and
write FALSE if the statement is incorrect. Write your answers
on your answer sheet

1. The quality of the finished products not only depends on the

proper selection and cooking of meats but also on proper
storage as well.

2. Lean meat is rich in calcium.

3. Longer storage time of meat affect its nutritive value.

4. Don’t open vacuum packed meat until ready to use.

5. Wrap frozen meats well to prevent freezer burn.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
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SYSTEM Prepare Meat Developed by: Committee 110 of
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SELF- CHECK OF 6.4-1

1. True
2. True
3. True
4. True
5. True

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
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SYSTEM Prepare Meat Developed by: Committee 111 of
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 INFORMATION SHEET 6.4-2
THAWING OF FOODS

Learning Objective: After reading this information sheet, you should be

able to:
1. Thaw frozen foods.

THAWING - is the process of liquefying frozen foods.

Ways of Thawing Foods
1. In the refrigerator or under cold running water , thaw for not more than
2 hours (followed immediately by cooking in refrigerated units at a
temperature not to exceed 450F ( 70C)
2. Under potable running water of a temperature of 700F ( 210C)
3. In a microwave oven only when cooking will continue immediately or
4. As part of the cooking process.

Leaving the food out at room temperature to thaw allows for rapid
multiplication of bacteria.

Foods like meat need to be defrosted before cooking. Thawing frozen food
can take a long time. Most food products can grow harmful bacteria if kept
in the “danger zone” (400F to 1400F) for too long. Therefore it is important to
thaw foods in the refrigerator overnight, or as fast as possible.

Microwave Thawing Method

1. Remove any non-microwavable-safe packaging from the frozen food. Place

one food item in a microwave-safe container or on a plate.
2. Place the container I n the microwave. Set the microwave to “defrost” for
5 minutes. If your microwave does not have a defrost setting, set it to half
power or run it in 20 seconds interval.
3. Check the food every minute to prevent cooking or burning. You may
need to stir, turn or flip the food for even thawing.
4. Immediately cook the food as usual as soon as it is thawed to prevent
harmful contamination.

Document No.:STP
Date Revised: 002-MOP 02 R2
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Cool water Method

1. Place the frozen meat in a resealable bag. Push out all excess air and seal
the bag.
2. Place the bag in a container large enough to submerge at least ¾ of the
food. Place the container under faucet of a clean sink. The food bag so
that every bit is submerged.
3. Turn the cold water on and fill the container, making sure the food does
not float out. Position the stream over the highest part of the food bag so
that every bit is submerged.
4. Monitor the running tap water and food until it is thawed. Shut off the
water and remove the food from the bag.
5. Cook the food as normal immediately to prevent harmful contamination.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
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SYSTEM Prepare Meat Developed by: Committee 113 of
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 SELF CHECK 6.4-2

True or False: Write TRUE if the statement is correct and FALSE if the
statement is wrong.
1. Food can be thawed as a part of the cooking process.
2. Checking the thawing process is necessary so as not to
cook the food.
3. Thawed food can be frozen again.
4. Frozen food should be placed in a resealable bag if you
thaw in the microwave.
5. Thawed food should be cook immediately.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
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QA RTC Mgt. Page
SYSTEM Prepare Meat Developed by: Committee 114 of
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 ANSWER KEY 6.4-2

1. True
2. False
3. False
4. True
5. True

Document No.:STP
Date Revised: 002-MOP 02 R2
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QA RTC Mgt. Page
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 EVIDENCE PLAN/EVALUATION PLAN

TRAINEE:

TRAINER: MARITES O. QUILANG

QUALIFICATION COOKERY NC II

UNIT OF COMPETENCY PREPARE MEAT DISHES

COVERED

Oral
Ways in which evidence will be collected:

Demonstration
[tick the column]

Witten Test

Interview
with
The evidence must show that the candidate……

 Selected the right meat portion required for the

X X
menu/dish

 Minimize waste and maintain quality product X X

 Used suitable utensils in the preparing, cooking and X
X
presenting the dish
 Applied safe and accurate cutting techniques X X
X
 Identified and used appropriate cooking methods X X

 Organized and prepared food items according to menu

X
requirement.
X
 Prepared and portioned meat cuts and offals X X

 Cooked menu items as required X X

 Plated and presented food X X

 Followed workplace safety and hygiene procedures X X

 Coordinated end of service procedures. X

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
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Rating Sheet for Demonstration with Oral Questioning

Trainees’ Name:
Trainers’ Name: MARITES O. QUILANG
Unit of Competency SELECT, PREPARE AND COOK MEAT
Qualification: COMMERCIAL COOKING NC II
Date of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The
candidate must be able to prepare, cook and present meat dish using the
following cooking methods or combination of :
Grilling
Braising
Frying
Check (/) to show if
Demonstration Checklist: evidence is
demonstrated
YES NO N/A
During the demonstration of skills, the candidate:
 Selected the right meat portion required for the
menu/dish
 Minimize waste and maintain quality product
 Used suitable utensils in the preparing, cooking and
presenting the dish
 Applied safe and accurate cutting techniques
 Identified and used appropriate cooking methods
 Organized and prepared food items according to
menu requirement.
 Prepared and portioned meat cuts and offals
 Cooked menu items as required
 Plated and presented food
 Followed workplace safety and hygiene procedures
 Coordinated end of service procedures.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
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QA RTC Mgt. Page
SYSTEM Prepare Meat Developed by: Committee 117 of
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Oral Questioning

Questions: Satisfactory Response

The candidate should answer the following YES NO

questions:
1. What are the different meat cuts?

2. Why should you use sharp knife in any

preparation?
3. What are the methods of preparing portion cut of
meats
4. Why do you need to cook thawed foods
immediately?
5. Why do you need to keep your working area
clean and sanitize?
6. What is a meat?

The trainees underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to trainee:

Trainee’s signature: Date:

Instructor’s Signature: Date:

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
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SYSTEM Prepare Meat Developed by: Committee 118 of
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 WRITTEN TEST

I. IDENTIFICATION
Identify the the following group of words by writing the correct answer
on your answer sheet:
1. These are muscle fibers bound in a network of proteins on meats.
2. The meat from hogs/pig .
3. Beef is the meat from this domesticated animal.
4. These are the least excercised parts of the animal and are the most
expensive cuts.
5. The tenderest muscle in both beef and pork.

TEST II: Multiple choice: Write the letter of the correct answer on your
answer sheet.
1. A slaughtered animal is called
a. Carcass
b. Meat cuts
c. Meat
d. Tender cuts
2. These are the least exercised parts of the animal and are the most
expensive cuts.
a. Tough cuts
b. Less tender cuts
c. Tender cuts
3. The round, rump and chuck are less tender cuts of
a. beef carcass.
b. Pork carcass
c. Veal carcass
4. Tender cuts of meat are compose of
a. Tenderloin, sirloin, short loin
b. round, rump and chuck
c. Boston butt, picnic
5. The tenderest muscle in both beef and pork
a. Round
b. Loin
c. Chuck
6. It is an accurate statement of particulars in specific terms which
provides suitable buying standards for a particular operation and a
common denomination for market bidding
a. Specification
b. Itemization
Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
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SYSTEM Prepare Meat Developed by: Committee 119 of
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 c. Label
7. Specification gives ________ and ________to purchasing and
receiving that will aid in maintaining a desired food cost.
a. uniformity and consistency
b. quality desired and desirable food cost
c. utilization and defined aspect

8. Meat carcass delivery must be accompanied with a _________ in

which the date, weight, name of owner, vendor or butcher, the
point of origin and destination is indicated.
a. Certification
b. Meat transfer permit
c. Official receipt

9. The skin of the meat carcass must bear the stamp of the
___________.
a. Bureau of Trade and Industry
b. Bureau of Animal Industry
c. Bureau of Customs
10. Color of muscle should be light pink (young) or delicate rose
(older animals) is a good specification of __________
a. Pork
b. Beef
c. Veal

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
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SYSTEM Prepare Meat Developed by: Committee 120 of
Dishes MARITES O. Revision 136
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 TEST III: TRUE/ FALSE:
1. Standardized recipes may include service information, portion and
yield information, equipment information and method and so forth.

2. A recipe conversion factor that is greater than 1 indicates that the

recipe is being increased.

3. Dozen, bunch and each is example of measurement expressed in

weight.

4. Accurate food costs are important part of making sure that

professional kitchen is operating efficiently and profitably.

5. Portioning information on a standardized recipe should include

portion size as one or more of : pieces per portion, weight per
portion and volume per portion.

6. Meat carving is the process and skill of cutting portions of meat, to

obtain a maximum or satisfactory number of meat portions.
7. In carving meat you can use any kind of knife to carve the meat.
8. A good carving knife should be sharp to carve meat satisfactorily.
9. A stand time of 10 to 20 minutes is recommended for large cuts of
meat is allocated before carving.
10. A Carving fork is used to steady the meat while carving.

Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
QA RTC Mgt. Page
SYSTEM Prepare Meat Developed by: Committee 121 of
Dishes MARITES O. Revision 136
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 Document No.:STP
Date Revised: 002-MOP 02 R2
COOKERY NC June, 2015
RTC-TESDA II Issuedby:
QA RTC Mgt. Page
SYSTEM Prepare Meat Developed by: Committee 122 of
Dishes MARITES O. Revision 136
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