Cookery 10 Types of Knives Identify and Discuss Basic Methods of Meat

Cookery

1. TLE 10 Cookery 2 PHILIP A. DANDO TLE Teacher

2. 2 PRAYER

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4. Transition headline Let’s start with the first set of slides 1

5. Classroom Rules 5 1. Listen & follow directions 2. Raise your hand to speak 3. Respect the opinion / ideas of others 4. Work hard & have fun 5. Be participated during the activity 6. Practice CLAYGO

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7. DRILL 7 Direction: Try to guess the following words using the hint/hidden pictures given.

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11. 11 please observe attentively the pictures. Have you really observed your parents cook meat at home? What are all the processes and procedures in meat preparation that you observed? What are they going to do before they cook? How do you prepare a meat dish? if you are going to cook?

12. 12 ACTIVITY ( CROSSWORD PUZZLE) Direction: Fill in the crossword puzzle with the words missing from the sentences below. Match the number of the sentence to the boxes placed across or down the grid. If filled out correctly, the words will fit neat into the puzzle. ACROSS DOWN 1. A procedure or preparation primarily used to treat raw meat or poultry prior to cooking . 3. It is the cutting of meat by determining the direction of the grain 5. The process of supplementing food via   herbs, salts or spices intended to enhance a particular flavour. 7. The process of scraping the fat and gristle from the ends of rib bones using a sharp knife. 2. To cut MEAT into even, small squares about 1/4" in diameter . 4.Meat with flour or crumbs before cooking. 6. The act of skin removal. 

13. 13 EXPECTED ANSWERS:

14. 14 OBJECTIVE: Identify and discuss the Basic preparation methods of meat

15. BASIC PREPARATION METHODS of MEAT 15

16. 16 WASHING Generally, the only occasion in which you will have to wash meat is when it comes into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper.

17. 17 SKINNING is the act of Skin removal. The process is done by human to animals, mainly as a means to prepare the meat beneath for cooking and consumption.

18. 18 DICING Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding .

19. 19 TRIMMING Reasons for trimming: Improve the appearance of the cut or joint. Leave as much of the meat intact as possible. Leave an even thickness of fat (where fat is to be left). How much fat you trim off will depend on the type of meat, preference, and the cooking process to be used. Remove as much gristles and sinews as possible.

20. 20 SLICING It is the cutting of meat by determining the direction of the grain (the muscle fibers ), and cut across the grain. This is particularly important with tougher cuts such as steak, in which the grain is also quite obvious. You slice meat with―instead of against―the grain.

21. 21 SEASONING It is the addition of salt and white or black pepper to improve the flavor of food. Use white pepper or cayenne pepper on food which you want to keep attractive with white color. 2. Add salt to roast and grill after the meat has browned. Adding salt before cooking will extract the juices of the meat to the surface, and slows down the browning reactions (which need high temperature and dry heat).

22. 22 COATING The two basic coatings are: 1. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant. 2. Bread crumbs – coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs.

23. 23 Group Activity Direction: Arrange the cut-out picture and level the name of Basic preparation methods of meat.

24. 24 MULITPLE CHOICE ( use ¼ sheet of paper) DIRECTION: Read the following questions carefully and   choose the letter of the correct answer that IDENTIFY and DISCUSS the given Basic Preparation Methods of Meat. It is the addition of salt and white or black pepper to improve the flavor of food? a. Coating b. Seasoning c. Dicing d. Slicing It is the cutting of meat by determining the direction of the grain? a. Trimming b. Dicing c. Slicing d. Skinning The act of skin removal? a. Trimming b. Dicing c. Slicing d. Skinning It is cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding? a. Trimming b. Dicing c. Slicing d. Skinning The basic preparation methods of meat when it comes into contact with blood during preparation? a. Washing b. Dicing c. Trimming d. Skinning

25. 25 6-10 items List down the Basic Preparations Method of meat.

26. 26 EXPECTED ANSWERS : 1. B 2. C 3. D 4. B 5. A 6-10 Washing Skinning Dicing Trimming Slicing Seasoning Coating

27. List down the different types of meat and their sources. Use 1/4 sheet of paper. Assignment

28. Thank you