4 marinades

Reference: Learning Module of G10 Cookery (DepEd)

1. Marinades Our lesson for today is all about … Teacher : Ms. Dayana G. Villanueva

2. GAME:word hunt M A S A A T A K I T A T E R I Y A K I U R E F H E V E N O U I N I W A I A N D T N C O L O C H Y I E A S A P I I E C C N D F L A V O R I A D E D M D F A B U A E A A Y I R E T J F R J C O A G U L A T E Find the following words: Marinade Coagulate Flavor Tender Juicy Acid Oil Herb Teriyaki Jamaican

3. Marinades Three Basic Components Acid Oil Herb and/or Spice

4. Here are some general guidelines for marinating: Meat and poultry are generally marinated for 2 hours up to 2 days. Seafood and fish should be marinated for no longer than one hour. Use a non-reactive container - steer clear of aluminum, copper, or cast iron. Wait for your marinade to cool down before pouring over the meat of your choice. Always refrigerate your meat while it's marinating. Never reuse marinades!

5. Types of Marinades Three types of Wet Marinades Acidic Marinade Enzyme Marinade Dairy Marinade Three Methods of Marinating Wet Marinating Dry Rubs Wet Rubs (Pastes)

6. Types of Marinades Pineapple Marinade This sweet, fruity marinade works great on any cut of pork or chicken. What you get with this marinade is a great Hawaiian Teriyaki flavor. Try this marinade when you are simply placing cut strips of pork or chicken over rice. You can make extra marinade to use as a sauce as long as you keep it separate from the meat.  

7. Pork Chop Marinade This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops, reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce. You can, if you like, heat this up with some extra chili sauce or perhaps a pinch of cayenne.

8. Jamaican Jerk Marinade You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade that gets that jerk flavor deep into the meat. You can use this marinade on all kinds of meat and poultry.

9. Pork Rib Marinade BBQ Guru posted this marinade recipe to the forum. It uses a pork rub for the seasoning with vinegar and water to turn it into a marinade.

10. Teriyaki Marinade Want to get that great Teriyaki flavor into your favorite dish? This marinade will surely add flavor to whatever you're grilling. This marinade works particularly well with pork and poultry.  

11. Pork Chop and Tenderloin Marinade Doug Freeman sent in this marinade recipe for grilled pork. You may leave out the liquid smoke if you are so inclined.

12. Bourbon Marinade This is a great, sweet bourbon marinade that works perfectly on any food. This is a mild marinade so you will want several hours marinating time with it before you grill.

13. Mustard- Vinegar Marinade This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry.

14. Effects of Heat to Meat It tenderizes connective tissue if moisture is present and cooking is slow.

15. It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long.

16. High heat toughens and shrinks protein and results in excessive moisture lost.

17. Roasts cooked at low temperature shrink less and loss less moisture.

18. Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled.

19. ASSIGNMENT Research methods in cooking meat. The gathered information must be printed in a short bond paper. Observed neat format indicate your name and section. (Arial 12, Single Space, Justified)

20. True or False Direction: Read each statement carefully. Write T if the statement is correct and F if the statement is wrong. 1. Spice and herbs are the same. 2. Marinade is use to add flavors to meat. 3. Marinara means “from or of the sea”. 4. Meat and poultry should not be marinated for more than one hour. 5. Moist heat penetrates meat slowly. 6. Heat coagulates protein. 7. Herbs protects and preserves the food while marinated and also when it’s being cooked. 8. Oil is what gives a marinade its unique flavor and zest. 9. The acid is important as it breaks down the meat and tenderizes it. 10. Marinade does not tenderize meat.

21. One Minute Essay What is the importance of marinade? How can you determine the right cooking method?

22. Enumeration Direction: Read the statement and answer it correctly. 1-3. The basic component of marinade. 4-11. Give types of marinades. 12-14. Three types of Wet Marinades. 15-17. Three methods of marinating. 18-20. Aims of marinating.

23. True or False Direction: Read each statement carefully. Write T if the statement is correct and F if the statement is wrong. T 1. Spice and herbs are the same. T 2. Marinade is use to add flavors to meat. T 3. Marinara means “from or of the sea”. F 4. Meat and poultry should not be marinated for more than one hour. F 5. Moist heat penetrates meat slowly. T 6. Heat coagulates protein. F 7. Herbs protects and preserves the food while marinated and also when it’s being cooked. F 8. Oil is what gives a marinade its unique flavor and zest. T 9. The acid is important as it breaks down the meat and tenderizes it. F 10. Marinade does not tenderize meat.

24. CORRECTION KEY: Acid Oil Herb/spices Pineapple Marinade Pork Chop Marinade Jamaican Jerk Marinade Pork Rib Marinade Teriyaki Marinade Pork Chop and Tenderloin Marinade Bourbon Marinade CORRECTION KEY: Mustard-Vinegar Marinade Acidic marinade Enzyme marinade Dairy marinade Wet Marinating Dry Rubs (Dry marinating) Wet Rubs (Pastes) Enhance flavor of the meat Tenderize meat Short-term preservation