COOKERY 10-4th-QUARTER- L.O-1-4: PREPARE and Present Meat DISHES-

 LESSON 1: PREPARE MEAT DISHES

Overview: 

This lesson covers the skills, knowledge, and attitudes required to prepare and cook meat. 

Learning Outcomes: 

At the end of the lesson you are expected to do the following: 

• 1. perform mise‘n place; 
• 2. cook meat cuts; 
• 3. present and evaluate meat dishes; and  
• 4. store meat. 

Introduction of Meat  

Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork).  

Meat comprises water, protein, fat, and various amounts of minerals and vitamins.  Beef is divided into large sections called primal cuts.  

These beef primal cuts or ―primal- are then broken down further into individual steak and other retail cuts.  

A ―side of beef is literally one side of the beef carcass that is split through the backbone.  Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter.  Pork is divided into large sections called primal cuts. These primal cuts are then broken down further into individual retail cuts. Pork is another choice, as far as meat types are concerned.  Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef.  Beef is very popular and is used across the globe. This meat is obtained from cow and is one of the much sought-after types of red meat.  Sheep meat is also a staple food in some parts of the world and is consumed in many regions.  Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red meat. 

Learning Outcome 1 Perform Mise’en Place 

 Types of Knives and their Uses 

 1. French knife or chef‘s knife – for general  purpose chopping, slicing, and dicing. 

2. Utility knife – used for carving roast chicken and duck. 

3. Boning knife – used for boning raw meats and poultry. 

4. Slicer – used for carving and slicing   cooked meats. 

5. Butcher knife – used for cutting, sectioning, and trimming raw meats in the butcher shop. 

6. Scimitar or steak knife - used for accurate cutting of steaks. 

7. Cleaver – used for cutting through bones. 

Composition of Meat 

1. Water – 70% of muscle tissue. 

Water Content of Meat and Poultry 

2. Protein – 20% of muscle tissue.  Protein coagulates when it is heated.  It becomes firmer and loses moisture.  When protein has coagulated to the desired degree, the meat is said to be done. 

3. Fat – 5% of the muscle tissue.  The fat in meat contributes to: 

 

A. Juiciness  

Marbling is fat that is deposited within the muscle tissue.  Surface fats protect the meat from drying out during cooking.  Adding surface fat is called barding. 

   B.   Tenderness 

 Marbling separates muscle fibers, making meat     easier to chew. 

   C. Flavor- Fat is the main source of flavor in meat. 

4. Carbohydrates – it plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing.  Without carbohydrates, desirable flavor-appearance of browned meats would not be achieved. 

 Structure of Meat 

1. Muscle fibers 

 Lean meat is composed of long, thin muscle fibers bound together in bundles.  These determine the texture or grain of a piece of meat. 

• Fine – grained meat is composed of small fibers bound in small fibers.  
• Course – textured meat has large fibers. 

2. Connective tissue 

 These are network of proteins that bind the muscle fibers together.  Connective tissue is tough.  Meats are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals.

Two Kinds of Connective Tissue 

A. Collagen – white connective tissue that dissolves or breaks down by long, slow cooking with liquid. Moist-heat cooking methods at low temperature are not effective for turning a meat high in connective tissue into a tender, juicy finished product.  Acid helps dissolve collagen. 

 

B. Elastin – yellow connective tissue and is not broken down in cooking.  Tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding. 

 

QUIZ # 1- MULTIPLE CHOICE

Direction: Choose the letter of the correct answer.

 Question 1:

Which knife is primarily used for general purpose chopping, slicing, and dicing?
A) Utility knife
B) Boning knife
C) Slicer
D) French knife or chef’s knife

Question 2:
Which knife is specifically used for carving roast chicken and duck?
A) Slicer
B) Butcher knife
C) Utility knife
D) Scimitar or steak knife

Question 3:
What is the main purpose of a boning knife?
A) Slicing cooked meats
B) Carving roast chicken
C) Boning raw meats and poultry
D) Cutting through bones

Question 4:
Which knife is used for carving and slicing cooked meats?
A) Cleaver
B) Slicer
C) Butcher knife
D) Scimitar or steak knife

Question 5:
For which of the following purposes is a butcher knife primarily used?
A) Carving roast chicken
B) Slicing cooked meats
C) Cutting, sectioning, and trimming raw meats
D) Accurate cutting of steaks

Question 6:
What percentage of muscle tissue is composed of water?
A) 20%
B) 5%
C) 70%
D) 10%

Question 7:
When protein in meat is heated and coagulates, what happens to the meat?
A) It becomes juicier
B) It loses water content
C) It becomes softer
D) It becomes firmer and loses moisture

Question 8:
Which of the following is NOT a function of fat in meat?
A) Juiciness
B) Tenderness
C) Carbohydrate storage
D) Flavor

Question 9:
What is marbling in meat?
A) A method of cooking meat
B) Fat deposited within the muscle tissue
C) Adding surface fat to meat
D) The process of browning meat

Question 10:
Why are carbohydrates important in the cooking of meats?
A) They make the meat firmer
B) They contribute to the juiciness of the meat
C) They play a role in the Maillard reaction for browning
D) They increase the protein content of the meat

Question 11:
What determines the texture or grain of a piece of meat?
A) Water content
B) Connective tissue
C) Muscle fibers
D) Fat content

Question 12:
Which type of meat has small fibers bound in small fibers?
A) Course-textured meat
B) Meat from older animals
C) Fine-grained meat
D) Lean meat

Question 13:
Which type of cooking method is NOT effective for turning a meat high in connective tissue into a tender, juicy finished product?
A) Moist-heat cooking methods at low temperature
B) Long, slow cooking with liquid
C) Acid-based cooking
D) High-temperature grilling

Question 14:
What is the role of acid in cooking meat high in collagen?
A) It adds flavor to the meat
B) It helps dissolve elastin
C) It breaks down the muscle fibers
D) It helps dissolve collagen

Question 15:
How can elastin in meat be tenderized?
A) By marinating the meat
B) By high-temperature cooking
C) By pounding, slicing, and grinding
D) By slow cooking with liquid

Basic Preparation Methods of Meat

1. 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.

2. Skinning- Most of the meat you dealt with has been already skinned by the supplier.

3. 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.

4. Trimming

        Reasons for trimming:

• a. Improve the appearance of the cut or joint
• b. Leave as much of the meat intact as possible.
• c. 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.
• d. Remove as much gristles and sinews as possible.

5. 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.

6. Seasoning - It is the addition of salt and white or black pepper to improve the flavor of

food.

• a. Use white pepper or cayenne pepper on food which you want to keep attractive with white color.
• b. 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).

7. Coating

             The two basic coatings are:

• a. Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant.
• b. 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.

Different kinds of meat and its source

1. Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts

2. Beef -meat from cattle over one year old

3. Lamb – meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.

4. Carabeef – meat from carabao.

5. Chevon – meat from deer/goat.

5. Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.

QUIZ # 2 - 

A. MULTIPLE CHOICE- Choose the letter of the correct answer. Use separate sheet of paper.

1. When should you wash meat.

    A) Always before cooking

    B) Only when it comes into contact with blood during preparation

    C) After seasoning

    D) Never

2. What is the primary reason for dicing meat?

    A) To improve the appearance

    B) To determine the direction of the grain

    C) To cut it into cubes for various dishes

    D) To remove fat and gristles

3. Which of the following is NOT a reason for trimming meat?

    A) Improve the appearance of the cut

    B) Remove as much gristles and sinews as possible

    C) Reduce the meat's flavor

    D) Leave an even thickness of fat

4. When slicing meat, why is it important to cut across the grain?

    A) To make the meat cook faster

    B) To improve the appearance of the cut

    C) To tenderize tougher cuts of meat

    D) To make the meat more flavorful

5. Which seasoning should be used for food that needs to maintain a white color?

    A) Black pepper

    B) Cayenne pepper

    C) White pepper

    D) Salt

6. When should salt be added to roast and grill meat?

    A) Before browning

    B) After browning

    C) During cooking

    D) Only at the end of cooking

7. What is the first step in the coating process for meat using bread crumbs?

    A) Coating the meat with egg wash

    B) Coating the meat with flour

    C) Coating the meat with bread crumbs

    D) Coating the meat with salt

8. What should you use to coat meat before cooking to prevent the flour from becoming

sticky?

    A) Egg wash

    B) Bread crumbs

    C) Salt

    D) Flour

9. Which preparation method involves determining the direction of the muscle fibers?

    A) Skinning

    B) Dicing

    C) Slicing

    D) Coating

10. What is the main purpose of seasoning in meat preparation?

    A) To improve appearance

    B) To add color

    C) To extract the meat's juices

    D) To improve the flavor of food

B. MATCHING TYPE - Match Column A with Column B

COLUMN A	COLUMN B
_____1. Young calf  _____2. goat  _____3. Sheep _____4. Cattle over one year old _____5. Carabao	A. beef B. carabeef C. veal D. lamb E. chevon

Learning Outcome 2 Cook Meat Cuts

Meat Dishes and Entrees

In the classical menu, the term entrée refers to the courses after the Grosse piece. Basically, entrees are divided into cold entrees and hot entrees. Today, however, the entrees are usually served as the main dish with suitable vegetable and salad garnishes. Both hot and cold entrees are frequently described as simple dishes on the menu, where they appear in various categories, such as hot snacks garnishes for main dishes and specialties of the day. The main difference between main grosses piece is that the entries are cut up before being cooked. They do not require the same methods of preparation as the grosses pieces which are prepared in single large pieces. It is, therefore, not possible to group the two types of dishes in the same category.

Four kinds of doneness in meat

1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.

2. Medium Rare – when pressed with a finger, meat feels springy and resistant

3. Medium – when pressed with a finger, meat feels firm and there is a definite resistance.

4. Well Done – when pressed with a finger the meat feels hard and rough.

Nutrient Content of Meat

Meat consists of water protein and fat, with a few minerals and some B vitamins.

1. Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce.

2. Fat –content can vary widely, according to the grade of meat and its cut.

3. Carbohydrates – Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter.

4. Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk.

5. Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals.

Safe Cooking Temperatures for Various Meat

Meat	°C	°F
Beef, rare	52	125
Beef, medium	57	135
Beef, medium well	68	155
Beef, well done	71	160
Ground beef	74	165
Pork	71	160

Market forms of meat

1. Fresh meat – meat that is recently slaughtered, has not been preserved, frozen
   
   
   
2. Chilled meat – meat that is placed in chiller or slightly cold
   
   
   
3. Cured meat – meat preserved by salting, smoking or aging
   
   
   
4. Processed meat –meat preserved by chemical process

Meat cuts

Primary Cuts of Meat

VEAL

LAMB 

PORK

Marinades

` Good marinade will add flavor to your favorite meat and make it more tender and juicy. Making a marinade is very simple. All you need are three basic components. The first, is an acid, such as lemon juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat and tenderizes it. The second, is oil. This protects and preserves the food while marinated and also when it‘s being cooked. The third, is any herb and/or spice. This is what gives a marinade its unique flavor and zest. Feel free to experiment by

grouping one or more ingredients from each component.

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!

Types of Marinades

1. Pineapple Marinade - http://bbq.about.com/od/marinaderecipes/tp/Top-10- Pork-Marinade-Recipes.htm

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

2. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. Mustard-Vinegar Marinade

This is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry.

QUIZ # 3- Choose the letter of the correct answer.

1. In a classical menu, what does the term "entrée" refer to?

A. Appetizers

B. Desserts

C. Courses after the Grosse piece

D. Side dishes

2. What is the main difference between hot entrees and main grosses pieces?

A. Hot entrees are served cold.

B. Hot entrees require the same methods of preparation as grosses pieces.

C. Hot entrees are cut up before being cooked.

D. Hot entrees are always served as appetizers.

3. Which of the following doneness levels is characterized by meat feeling very soft with a jelly-like texture when pressed?

A. Medium Rare

B. Medium

C. Well Done

D. Rare

4. Meat is an excellent source of which of the following B vitamins?

A. Vitamin C

B. Vitamin D

C. Vitamin B12

D. Vitamin A

5. What is the primary purpose of a marinade?

A. To preserve the meat for longer periods

B. To add flavor and tenderize the meat

C. To cook the meat

D. To color the meat

6. Which component of a marinade helps break down and tenderize the meat?

A. Oil

B. Herb

C. Acid

D. Spice

7. How long should meat and poultry generally be marinated?

A. 30 minutes to 1 hour

B. 1 hour up to 2 hours

C. 2 hours up to 2 days

D. 1 day to 3 days

8. Which of the following types of meat is preserved by salting, smoking, or aging?

A. Fresh meat

B. Chilled meat

C. Cured meat

D. Processed meat

9. What is the safe cooking temperature for ground beef?

A. 52°C

B. 57°C

C. 68°C

D. 74°C

10. Which marinade is described as having a sweet, fruity flavor and is great for pork or chicken?

A. Bourbon Marinade

B. Jamaican Jerk Marinade

C. Pineapple Marinade

D. Teriyaki Marinade

11. Which type of meat has the highest content of high-quality protein after water?

A. Lamb

B. Pork

C. Beef

D. Veal

12. What should you use to protect and preserve the food while marinating?

A. Herb

B. Oil

C. Acid

D. Spice

13. Which of the following meats should be cooked to a temperature of 71°C (160°F)?

A. Pork

B. Beef, medium well

C. Ground beef

D. Beef, well done

14. What type of container should you use for marinating to avoid a reaction with acidic ingredients?

A. Aluminum

B. Copper

C. Cast iron

D. Non-reactive container

15. Which of the following marinades works particularly well with pork and poultry and has a Teriyaki flavor?

A. Pork Rib Marinade

B. Pork Chop Marinade

C. Teriyaki Marinade

D. Mustard-Vinegar Marinade

PERFORMANCE TASK 1:

DRAW and LABEL the PARTS of the MEAT.

A. VEAL

B. LAMB

 

Effects of Heat to Meat

1. It tenderizes connective tissue if moisture is present and cooking is slow.

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

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

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

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

Methods of cooking meat

1. Dry heat cooking, such as roasting, broiling, or sautéing.

2. Moist heat cooking, like braising, steaming, or poaching.

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious. On the other hand, dry-heat methods typically involve very high temperatures and short cooking times. A piece of brisket cooked in

this way — on a grill, let's say would be tough, chewy and largely inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as braising would also turn out tough, chewy and inedible

Dry heat cooking

Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking

because the heat transfer takes place through the hot metal of the pan.

Note: The browning of food (including the process by which meat is browned,

called the Maillard reaction) can only be achieved through dry-heat cooking.

Examples of dry-heat methods include:

1. ROASTING AND BAKING

Forms of dry-heat cooking that use hot, dry air to cook food roasting and baking. Like other dry-heat cooking methods, roasting and baking brown the surface of the food, which in turn develops complex flavors and aromas. Both words describe a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter. A convection oven, which circulates hot air throughout the oven, can enhance the browning reaction.

2. GRILLING AND BROILING

Dry-heat cooking methods that rely on heat being conducted through the air from an open flame are grilling and broiling. This type of cooking produces browning reactions on the surface of the food, thus encouraging the development of complex flavors and aromas. Grilling cooks hot and fast, because air is a poor conductor of heat. Broiling and grilling require the food to be quite close to the heat source, which in this case, is likely to be an open flame.

3. SAUTEING and PAN FRYING

Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry- heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas.

Sautéing requires a very hot pan. When sautéing, it's important to heat the pan for a minute, then add a small amount of fat and let it gets hot as well, before adding the

food to the pan. This hot fat helps brown the surface of the food. Another key is to avoid overloading or overcrowding the pan.

4. DEEP FRYING

Since deep-frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking. But if you've ever seen the violent reaction of hot oil to even a tiny drop of water, you know that oil and water are a couple of opposites that has nothing to do with each other. 

Moist heat cooking- Moist heat cooking methods include any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. 

Examples of moist-heat cooking methods include:

1. Simmering

With simmering, the cooking liquid is a bit hotter than poaching from 180°F to 205°F. Here we will see bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil. Because it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. It's an excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others.

2. Boiling

The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F. It's actually the least likely of the three to be used for cooking. That's because the violent agitation caused by the rolling boil can be too rough on food and will often damage it. Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas. 

3. Steaming

Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.

Cooking With Steam

Steaming can be done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer. The item to be cooked is then placed in a basket suspended above the liquid and the pot covered.

Braising & Stewing

Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature. 

Though it can be done on the stovetop, braising is best done in the oven, because the heat fully surrounds the pot and causes the food to cook more evenly than if it were only heated from below.

Begin by Searing- Because moist heat does not permit the various browning reactions that dry heat produces, giving cooked meats the brown, outer crust that also helps to develop complex flavors and aromas, it's customary to sear meat in a pan with a small amount of hot fat before braising it. This step helps to develop flavors as well as making the meat more appealing visually. 

How Braising Works

Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals. The connective tissues that are more prevalent in cuts like this, and which can make meats tough and chewy when improperly cooked, are slowly dissolved through long, slow application of moist heat. So you end up with a tender piece of meat.

Factors Affecting Choice of Cooking Methods in Meat

1. Cuts of meat

•  Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling 

• Less tender cuts from leg or round are used for braising 

• Tougher cuts from chuck or shoulder are usually braced 

• Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat. 

• Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat.

2. Fat content

•  Meats high in fat are cooked without added fat, such as roasting or broiling
• Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or braising. 

3. Desired quality

•  Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectives to get the desired quality.

QUIZ # 4- Choose the letter of the correct answer.

1. 1. Which of the following statements is true about the effect of heat on connective tissue in meat?

2. A) High heat makes connective tissue tougher.
3. B) Moisture helps in tenderizing connective tissue during slow cooking.
4. C) Cooking at excessively high heats for long periods tenderizes connective tissue.
5. D) Moist heat makes connective tissue tougher.

6. 2. What happens when meat is cooked at excessively high heats for too long?

7. A) It becomes more tender.
8. B) It coagulates protein.
9. C) It retains more moisture.
10. D) It becomes tough and dry.

3. 3. Which of the following is a dry heat cooking method?

4. A) Braising
5. B) Steaming
6. C) Roasting
7. D) Simmering

8. 4. What is required to achieve browning of food, including the Maillard reaction?

9. A) Moist heat cooking
10. B) Dry heat cooking
11. C) Deep frying
12. D) Boiling
13. 5. Why would a piece of beef tenderloin steak turn out tough and inedible if cooked using a slow, moist-heat method?

6. A) Because of excessive moisture retention
7. B) Due to excessive heat
8. C) Because it lacks connective tissue
9. D) Due to the wrong cooking technique

6. At what temperature does dry-heat cooking typically occur?

A) Below 140°F
B) 140°F to 212°F
C) 212°F or hotter
D) 300°F or hotter

7. Which of the following methods is a form of dry-heat cooking that uses a very hot pan and a small amount of fat?

7. A) Braising
8. B) Boiling
9. C) Sautéing
10. D) Steaming

8. 8. What is the maximum temperature for moist-heat cooking?

9. A) 140°F
10. B) 212°F
11. C) 300°F
12. D) 400°F

13. 9. Which of the following moist-heat cooking methods involves cooking with hot steam?

14. A) Boiling
15. B) Simmering
16. C) Steaming
17. D) Sautéing

10. 10. Which cuts of meat are usually used for roasting, broiling, and grilling?
11. A) Cuts from leg or round
12. B) Least tender cuts from shanks, breast, brisket, and flank
13. C) Tender cuts like ribs and loin cuts
14. D) Ground meat and cubed usually made from trimmings
15. 
    

11. 11. How are meats high in fat usually cooked?
12. A) With added fat to prevent dryness
13. B) Without added fat, such as roasting or broiling
14. C) Only by braising
15. D) By deep frying

12. 12. Why is searing meat in a pan with hot fat before braising customary?
13. A) To add moisture to the meat
14. B) To develop flavors and make the meat more appealing visually
15. C) To tenderize the meat
16. D) To cool down the meat

13. 13. Which cooking method is best for cuts of meat that are tougher or from older animals?
14. A) Grilling
15. B) Boiling
16. C) Braising
17. D) Sautéing

14. 14. Why should water at a full boil be avoided for cooking delicate foods like eggs or delicate fish?
15. A) It enhances the flavor
16. B) It causes the food to fall apart due to the violent agitation
17. C) It speeds up the cooking process
18. D) It adds too much moisture to the food

15. 15. What is one of the objectives in cooking besides tenderness?
16. A) Retaining moisture
17. B) Developing flavor and appearance
18. C) Achieving a high cooking temperature
19. D) Using the most expensive cuts of meat
20. 
    
21. Learning Outcome 3 Plate/Present Meat Dishes
22. 
    
24. Basic Principles of Platter Presentation
25. 1. Presentation must have three elements.
1. Centerpiece may be an uncut portion of the main food item.
2. Slices or serving portions of the main food item, arrange artistically.
3. Garnish, arranged artistically in proportion to the cut slices.
26. 2. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement.
27. 3. Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished by the guests.
29. 4. Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable for use with food.
30. 
    
31. 5 .It must look attractive and appropriate not only by itself, but among other presentations on the table.
32. 
    
33. How to Present Food on a Plate
34. When you're plating food, the goal is to create a dining experience that tempts all of the senses, not just the palate. When food looks appetizing the body actually produces more fluids that aid in nutrient absorption - so you might even say that beautiful food is more wholesome than food that doesn't
35. look appealing. To achieve restaurant-quality presentation, start with brightly- colored, well-cooked food. Layer the food and play with contrasting colors and textures to increase its visual appeal. Finally, garnish the plate with flavorful herbs or spices to take it to the next level. See Step 1 and beyond to learn how to make the next meal you will cook look irresistible.
36. 
    
37. Starting With Beautiful Food
38. 
    
40. A. Avoid a monochromatic color scheme. A plate of food looks most appealing when there's a high level of contrast in colors.
41. 
    
1.  When you're planning meals, think ahead about the colors you want to feature on the plate. You might not be able to represent all the colors of the rainbow at every meal, but challenge yourself to have as much color as possible.
2.  If you're about to serve several like-colored foods, like grilled chicken and mashed potatoes, adding a serving or two of fruits and vegetables is a fantastic and easy way to add pops of color. The richest greens, oranges, reds, purples, blues, pinks and yellows on your plate probably take the form of fruits and vegetables.
3.  If you're not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a sprinkling of fresh chives, parsley, dill, or mint. Lemon and lime wedges are welcome alongside poultry and seafood dishes.
43. B. Bring out vegetables' brightest colors. The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal
1.  Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful, while boiling creates the opposite effect.
2.  Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables look quite appetizing when they're allowed to caramelize a little in oil or butter.
45. C. Sear your meat and let it rest. Many meat dishes look most appetizing when the meat has been seared. The sight of a steak or piece of grilled salmon with a brown, crispy sear will make your dinner guests' mouths start to water. In addition to searing your meat, you should let it rest for several minutes before cutting it. This allows the juices to absorb back into the meat, so that they don't end up running all over the plate.
1.  There are exceptions to the rule of searing your meat. For example, if you're serving braised beef, you'll have to think of creative ways to make the meat look appetizing even though it doesn't have a crispy crust. Serving it with a sauce is a good way to add visual interest.
46. D. Cook fried foods carefully. Underdone or overcooked fried foods are difficult to present in an appealing way. Fried foods can look beautiful on a plate, but it's important to fry them well and have a plan for dealing with the oil so it doesn't muck up the rest of the dish. Cook fried foods until they're golden brown, then let them drain on a plate lined with paper towels to absorb the extra oil. Otherwise, the food will leave streaks of grease on the plates.
1.  Fried foods often continue browning a bit after they've been removed from the hot oil.
47. E. Take texture into account. Texture and color go hand in hand when it comes to how appetizing food looks on the plate. If your food looks too oily, too dry, mushy, tough, or otherwise difficult to chew and swallow, it won't matter how perfectly colorful it looks. Take pains to cook food well so that it comes out to the right texture.
1.  The way you handle the food just after it has been cooked, and before it is plated, can really affect the texture. Pasta, for example, should be kept in water or tossed in a bit of oil just after cooking so that it doesn' start to clump. Fried foods should not be covered with airtight lids, because the heat from the food will end up steaming the breading and causing the food to get soggy.
2.  Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry.
49. F. Experiment with interesting shapes.
1.  Cutting vegetables in interesting shapes can make the simple become special. You can cook and serve vegetables, desserts, pot pies and other foods inside unique-shaped dishes to create attractive shapes.
50. G. PLATING IT WITH CARE

1. When in doubt, choose white plates. White plates don't compete visually with the food you're serving. They provide contrast, making colors appear brighter and textures more interesting. . If you have a set of special plates with a pattern or a certain color scheme, it's fine to use them. Just make sure they complement the food you're serving instead of vying for attention
2. Don't forget to take the rest of the table into consideration, too. Cutlery glasses and linens will enhance the overall appearance of the dish upon the table.

15. H. Visualize the finished plate.
1.  Consider how to present the main portion in relation to the side dishes. Consider where it will look best on the plate with the other elements of the dish. Consider also how to get best impact––the appearance and symmetry are all affected by whether the food is sliced thinly, thickly or left whole.
16. 
    
17. I. Limit portion sizes.
1.  Only fill about two thirds of each plate with food. The rest of the plate should be left empty. The negative space will provide contrast with the food, making it look more appetizing. If the plate is loaded with food, the food itself won't look as visually pleasing. Keep standard serving sizes in mind and aim to serve just the right amount of each part of the dish.
2.  As a general rule, half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and one fourth starch.
3.  Start plating food in the center of the dish and work outward from there, so that the food is centered in the middle of the plate.
18. J. Follow the rule of odds.
1.  Having an odd number of elements on a dish is more visually appealing than having an even number. It creates the impression that piece of food is being framed by the others. Keep this in mind whether you're serving different types of food or more than one piece of the same food. For example, if you're serving scallops, serve either 3 or 5 instead of 4. Play with different textures
2.  Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods on a plate are unappealing, but a combination of both is delicious. Different textures harmonize to create a pleasing dining experience. Leaving one of the elements out would result in a less appealing dish.
3.  To quickly add some crunch to a dish, try topping it with some crushed, roasted walnuts and almonds Layer foods to add height.
4.  It's common to see food layering in restaurants, but home cooks don't usually try it. Adding height to a dish can take it from ordinary to stunning. Don't be afraid to show off your culinary skills by using stacking and layering methods to make your presentation more professional.
5.  An easy way to start layering food is to serve the protein on a bed of starch. For example, serve a kabob on a heap of rice, or serve grilled swordfish on a pile of mashed potatoes.
6.  Aim to make foods look bigger, not smaller. Fluff up your salads. For example, instead of smooching them down. Create a little cross-hatched stack of cooked asparagus instead of presenting it in one flat layer.
19. K.  Use sauce wisely
    1.  If you're serving a curry, stew or soupy casserole, you might want to drain the food of its sauce before serving, then pour on just the right amount when you plate the dish. That way you can control the amount of sauce and use it to make the dish look decorative. Keep up with food styling trends.
    2.  Remember that styles change even within the space of a few years or even months, so keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current ideas.
20. L. Adding Appetizing Touches
1. Use garnishes that enhance the flavor of the meal. No matter what you're serving, make sure the garnish actually makes the dish better instead of just cluttering up the plate. Employ drizzles and swirls.
2.  Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid. For savory dishes, this might be a small squeeze of remoulade, pesto, or flavored oil. For sweet dishes, adding chocolate sauce, fruit jam, or crème anglaise might be the most delicious way to add that finishing touch.
3.  Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can create a pretty swirl or pattern. If you don't have a squeeze bottle, put the sauce in a plastic food storage bag, cut a small piece off one of the corners, and squeeze the sauce through the bag.
4.  Don't overdo it. The key is to add a touch of color, flavor and texture without overpowering the main part of the dish.
21. 
    
22. M. Make sure the plate is clean
1.  Examine the edges of the plate for fingerprints and smudges. A great way to clean up the edges of a plate is to dip a paper towel in a cup of water with a dash of white vinegar. Wipe the rim of the plate so that no food residue or prints are visible. This gives your presentation a professional touch.
23. 
    
25. The 5 Basic Elements of Plating
26. 
    
1. Create a Framework- Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a  ̳practice‘ plate to work on executing your vision.
2. Keep It Simple- Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish that might confuse the diners on what to focus on.
3.  Balance the Dish- Play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavor and function.
4. Get the Right Portion Size- Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal.
5.  Highlight the Key Ingredient- Ensure that the main ingredient stands out and pay equal attention to the  ̳support‘. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.
27. 
    

QUIZ # 5- Choose the letter of the correct answer.

1. 1. Which of the following is NOT one of the three essential elements of platter presentation?

A) Centerpiece

B) Garnish

C) Multiple main food items

D) Slices or serving portions of the main food item

2. 2. Why is it recommended to limit portion sizes when plating food?

A) To save food

B) To ensure the plate is easier to clean

C) To provide contrast with the food

D) To reduce the cost of the meal

3. 3. Which color scheme is best avoided when plating food?
4. A) Monochromatic
5. B) Contrasting
6. C) Bright and colorful
7. D) Pastel

4. 4. Why is searing meat recommended before plating?
5. A) To reduce cooking time
6. B) To allow the juices to absorb back into the meat
7. C) To make the meat look bigger
8. D) To add more texture to the meat

5. 5. What should be done with fried foods to maintain their presentation?
6. A) Boil them
7. B) Serve them immediately after frying
8. C) Cook them until they're golden brown
9. D) Place them in airtight container

6. 6. Why are white plates recommended for plating food?
7. A) They are cheaper
8. B) They provide contrast, making colors appear brighter
9. C) They are easier to clean
10. D) They are more durable

7. 7. What is the "rule of odds" in plating?
8. A) Serving odd portions of food is more visually appealing
9. B) Serving even portions of food is more visually appealing
10. C) Only use odd-colored foods
11. D) Only use odd-shaped plates
12. 8. Which of the following cooking methods is NOT recommended for vegetables to enhance their color?

9. A) Steaming
10. B) Boiling
11. C) Roasting
12. D) Sautéing

9. 9. Why is layering food on a plate recommended?
10. A) To save space
11. B) To increase the serving size
12. C) To make the presentation more professional
13. D) To make the food look smaller

10. 10. How should garnishes be used in plating?
11. A) To clutter the plate
12. B) To make the dish look decorative
13. C) To replace main ingredients
14. D) To add texture to the main dish

11. 11. What should be the main focus when plating food?
12. A) The type of plate used
13. B) The number of elements on the plate
14. C) The main ingredient
15. D) The variety of colors used

12. 12. What should be done to maintain the texture of fried foods on a plate?
13. A) Cover them with airtight lids
14. B) Serve them immediately after frying
15. C) Place them in a water bath
16. D) Drain them on a plate lined with paper towels

13. 13. Why is it important to visualize the finished plate before plating?
14. A) To decide on the cooking method
15. B) To consider where the main portion will look best with other elements
16. C) To choose the plate color
17. D) To determine the portion size

14. 14. What is the recommended proportion for plating food?
15. A) Half protein, half vegetables
16. B) One-third protein, one-third vegetables, one-third starch
17. C) Half vegetables, one-fourth meat, one-fourth starch
18. D) One-fourth protein, one-fourth vegetables, half starch
19. 15. What should be considered when selecting the plate for plating food?

16. A) The color of the plate
17. B) The material of the plate
18. C) The pattern or color scheme of the plate
19. D) All of the above

PERFORMANCE TASK #2

Direction: Prepare and present cooked meat

Name Of The Dish: MORCON

Type pf Performance: Kitchen Home Laboratory

TOOLS AND EQUIPMENT	INGRIDIENTS
	QUANTITY	DESCRIPTION
Measuring spoon Measuring cup Knife Weighing scale Pot or pressure cooker	1k 1⁄4 k 200 grams 200 grams 3 pcs. 100 grams 100 grams 2 5 pcs. 1⁄2 tsp 1⁄2 cup 2 tsp. 2 cups 2 meters	beef, sliced 1/4 inch thick (3 pcs.) ground beef liver sliced sausages or ham pork fat (cut is strips) hard boiled eggs, sliced cheddar cheese in strips grated cheddar cheese onions, chopped bay leaf (laurel) ground black pepper vinegar salt water thread or string (for tying)

 

PROCEDURE:

1. Spread and stretch the sliced beef on your working table.

2. Arrange the filling on the sliced beef: sausage strips, cheese strips,

sliced eggs, pork fat and some ground liver.

3. Roll the sliced beef with all the filling inside and secure with a thread

or string.

4. Repeat the procedure for the two remaining beef slices.

5. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

6. Cover the pot and bring to a boil. Simmer for one hour.

7. Add the vinegar and continue to simmer for another hour or until beef

is tender.

8. Slice the beef morcon, arrange on a platter, and top with the sauce/

gravy.

(Estimated cooking time: 2 to 3 hours.)

Cooking Tips:

 A spoon or two of flour can be added to water to thicken the sauce.

 Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

 Optional: Garnish with olives before serving. 

Evaluate your finished products using the score sheet.

I. Product:	GOOD	FAIR	POOR
1. General Appearance
a. color combination is attractive and appealing b. ingredients cooked just right c. correct consistency not mushy/ very thick/thin consistency	_________ _________ _________	_________ _________ _________	_________ _________ _________
2.Palatability a. delicious b. tastes just right	_________ _________	_________ _________	_________ _________
3.Nutritive Value a. highly nutritious	_________	_________	_________
II. Procedure:
1.Use of Resources: b. kept working table orderly while preparing the ingredients c. used only the proper and needed utensils and dishes d. used time-saving techniques and devices 2. Cleanliness and Sanitation a. was well-groomed and properly dressed for cooking, use of clean apron, hair nets, hand towel and pot holders b. observed sanitary handling of food 3. Conservation of Nutrients a. followed proper preparation and cooking procedures
SCORE: (maximum of 42 pts.) + 3

Learning Outcome 4 Store meat

Methods of Preserving Meat

There are different methods of preserving meat. These include drying or dehydration, smoking, salting, curing, refrigerating, freezing, canning and freeze drying.

A. Drying – This is the most common method of preserving meat. Drying involves the reduction of the original 70% of water content of the meat to about 15%. The removal of the moisture content does three things, namely:

 Enzymatic changes are retarded;

 Growth of microorganisms is much hampered

 Microbes lose water and become inert.

Ways of Drying Meat

1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture content of meat. Portable solar dyers can provide sanitary means of drying meat. Dryers with screen covers are recommended for outdoor use and lengthens the

storage life of meat

2. Dehydration or artificial drying – Oven is used for drying the meat. Although this is more expensive than sun drying, dehydration is a more efficient method of removing moisture from meat. Products dried in this way are of higher quality and

can be sold at better prices.

B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping its preservation. The flavor, color, and attractive glaze on the surface of the meat is desired like in ham, bacon, and tinapa. The heat generated during smoking destroys the enzymes and dries the product artificially, thus preventing the growth of molds and vegetative bacteria on the surface. Cold and hot smoking are the two types of

smoking. Smoked meats include ham, bacon, and chicken.

 Cold Smoking – The temperature is held between 26 to 43oC and the products are smoked over a period of days or weeks. The products thus pick up a strong smoked flavor and are dehydrated as well.

 Hot Smoking – The temperature is higher, from 71 to 79oC.The high temperature speed up the drying process, giving the product a mild smoked flavor. 

2. Salting – Salt improves the keeping quality of meat. It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat.

C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate blend, and spices are used to prolong the keeping quality of meat. Curing agents also help improve the flavor and appearance of meat and retain its original color. Sugar minimizes the hardness of the straight cure process. It also makes the product more appetizing and provides energy to the nitrate-reducing bacteria which gives the red color. Spices give the desired flavor and aroma.

D. Refrigerating – Meat is stored at a temperature range of 2 to 10oC to retard mold and bacterial growth for a limited period. E. Freezing – Meat is preserved at a temperature of 10oC and below. Freezing deactivates enzymes and bacteria. Meat can be preserved for two months to one year using this method. F. Canning – Meat preserved by canning is packed in sealed cans or jars which are subjected to a temperature of 100oC and above 5-7 kilo pressured for a specific period of time. This process destroys the organism that causes spoilage. It maintains the high quality of meat product and extends its life for about a year. G. Freeze Drying – The process involves the removal of moisture from the meat tissues by transforming the moisture content into ice and gas. The product to be dried is first frozen and the ice is sublimed from the frozen mass, removing 98% of the water content. The remaining moisture is further reduced to 0.5% or lower by subjecting the product to high temperature as possible without destroying it. The texture, appearance, flavor, and nutritive value of freeze dried products are comparable to frozen foods. The products have a long shelf life and require no refrigeration. This method needs special equipment such as modern freeze dryer.

QUIZ # 6- Choose the letter of the correct answer

1. What is the primary purpose of drying meat? A) Enhancing flavor B) Reducing water content C) Increasing tenderness D) Adding color

2. Which method of drying meat is more efficient but expensive compared to sun drying? A) Cold smoking B) Hot smoking C) Natural sun drying D) Dehydration or artificial drying

3. What is the temperature range for cold smoking? A) 2 to 10°C B) 26 to 43°C C) 71 to 79°C D) Below 10°C

4. How does salting contribute to meat preservation? A) Enhances color B) Increases water content C) Removes moisture D) Promotes bacterial growth

5. Which element is used to improve the flavor and appearance of cured meat? A) Salt B) Sugar C) Spices D) Nitrate

6. At what temperature range is meat stored during refrigeration? A) Below 10°C B) 26 to 43°C C) 71 to 79°C D) 2 to 10°C

7. How does freezing contribute to meat preservation? A) Deactivates enzymes and bacteria B) Increases water content C) Enhances flavor D) Accelerates bacterial growth

8. What temperature are canned meat products subjected to for preservation? A) Below 0°C B) 100°C and above C) 26 to 43°C D) 2 to 10°C

9. What is the primary purpose of freeze-drying meat? A) Enhancing flavor B) Reducing water content C) Increasing tenderness D) Adding color

10. What percentage of water content is removed during freeze drying? A) 50% B) 75% C) 90% D) 98%

11. Which method of smoking uses higher temperatures for a faster drying process? A) Cold smoking B) Hot smoking C) Natural sun drying D) Dehydration or artificial drying

12. What is the primary function of potassium or sodium nitrate in curing meat? A) Improving flavor B) Retaining color C) Increasing water content D) Reducing bacterial growth

13. What is the duration for which canned meat products are subjected to high temperatures for preservation? A) 1-2 minutes B) 5-7 minutes C) 15-20 minutes D) 30-45 minutes

14. What type of smoking gives products a strong smoked flavor over a longer period? A) Hot smoking B) Cold smoking C) Natural sun drying D) Dehydration or artificial drying

15. What is the primary purpose of refrigerating meat? A) Accelerating bacterial growth B) Retarding mold and bacterial growth C) Enhancing flavor D) Increasing water content

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 1⁄4 cm of golden brown fat that covers the surface of the meat and a thoroughly cooked interior where meat has even pinkish color. It has also a juicy and tender texture, a pleasing aroma and a tender seasoned and pleasing taste with a slight hint of smoky flavor.

Sausages of good quality are uniform in size and length. Each sausage in a whole piece has no rupture of casing even when pricked. The interior has a pinkish color when thoroughly cooked. A combination of juicy meat with spicy seasoning marks their flavor.

Proper Storage of Preserved Meat Many processed items prepared for future use may be stored in the freezer. These should be wrapped in plastic or foil to prevent the occurrence of freezer burn and avoid having a pulpy texture that comes from loss of moisture. Each item should be labeled with the name of the product, date of expiry, and quantity.

Processed food held in storage should be well-covered or wrapped to keep them from absorbing odors and flavors from other foods. They should be held below danger zone temperatures. Processed meat should be packed in desired and easy to thaw market units. Thawing a 25kilo pack of ground meat, for example, will be difficult. Systematic freezing of food in quantity for long-term storage requires special freezing equipment.

Food Storage Chart

Most canned foods can be stored at room temperature in a cold place and hold their eating quality for several months. They are safe to eat as long as there is no bulge on the can. Below 24oC is a good temperature for storage. Canned ham and other perishable meats should be stored in the refrigerator unless storage recommendations on the can state otherwise. These meats should not be frozen.

Hygiene Practices in Storing Meat products To achieve high standards of sanitation, the following measures should be strictly observed:

1. See to it that physical equipment and layout are conducive to sanitary practices.

2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.

3. Safeguard the food during distribution and service.

4. Wash and sanitize dishes, glasses, utensils, and equipment.

5. Clean floors walls, ceilings, counters, tables, and chairs regularly.

6. Eliminate vermin and rodents from food areas.

7. Maintain adequate employer supervision and a constant program of education in sanitation for food service workers.

8. Make sure that food service employees are in good health, and are not carriers of communicable diseases. The three principal groups of communicable diseases that must be guarded against in public

feeding operations are respiratory, intestinal, and skin diseases. Require medical examinations for food service employees.

9. Provide a regular employee education on food service sanitation.

Techniques in storing meat

Storage Procedures for Meat Products         Safe Storage - Meat is among the most perishable foods. This perishable ability makes it a potentially hazardous food. At ambient temperatures, meat spoils so fast. It is therefore necessary to keep it in chilled storage.

        Storing - take time to store the food items. Store new purchases behind old ones and always use the old stock first. It is easy to put new purchases at the front. However, older stocks are overlooked and thus cause spoilage. These may include cereal and cereal products, sweeteners, oils, seasonings, and unopened cans and jars. Do not use kitchen cabinets above the refrigerator, stove, or oven for food storage.         Never use the area under the sink for storing food because openings around water and drain pipes are impossible to seal. Pipes may leak and damage the food. If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This helps remove any trace of odors that may remain.

1. Refrigerator storage. A refrigerator provides cold temperature for

storing perishable foods such as dairy products, meat, fish, poultry,

eggs, fruits, and vegetables. Protein foods should be stored in the coldest part of the refrigerator. Fruits and vegetables can be stored in less cold sections or in a special compartment such as the crisper. If refrigerated foods are not properly wrapped, they will dry out and lose nutrients and flavor. Food should be well covered with plastic, foil or wax paper, or should be put in tightly covered containers. Garlic and sausages are strong-flavored foods and should be wrapped tightly in plastic or foil and stored in an air-tight container to prevent the transfer of aromas to other foods.

2. Freezer storage. For proper freezing and storage, the temperature inside the freezer should be 18oC or lower. Store frozen foods in their original packages. Foods to be frozen should be put in moisture-vapor proof wrapping.

If plastic containers are used, allow about 2.5 cm of headspace at the top between the food and the lid so the food can expand when if freezes.

 

Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At this point, microorganisms will begin to grow. Our sanitary laws and regulations are so designed to safeguard and promote health.

Bacteria are all around us, but they are so small that they cannot be seen by the naked eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and necessary such as those essential in preparing cheese. Other bacteria are essential in agriculture and industry. However, many types of bacteria are dangerous and cause diseases if allowed to multiply and be transmitted to humans. Food contaminated with bacteria can make people sick.

Some of the common illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism. Sanitation is the best preventive measure against food-borne diseases. Sanitation means keeping bacteria out of food through personal hygiene and proper handling procedures. It also means keeping the food at proper temperatures so bacteria already present do not have much chance to multiply.

Bacteria enter food in two ways. Some are naturally present in food when you buy it. Others get in because of careless handling when food is prepared and served. Bacteria cannot travel by themselves; they are carried about by people, animals, and insects as well as objects. Salmonella bacteria, for instance, can be found in food such as raw meat, poultry, eggs, and dairy products. From these foods, the bacteria contaminate other foods in the kitchen.

Staphylococcus bacteria are found not only in raw meat but in food handlers with poor personal hygiene. The bacteria from food handlers can be transmitted to the food through sneezing and coughing. Bacteria thrive on food, moisture, and the right temperature in e growing conditions can occur in any kitchen.

QUIZ #7 - Choose the letter ofnthe correct answer

1. Which of the following characteristics is indicative of good quality pork? a) A thick layer of golden brown fat b) A dry and tough texture c) Pinkish color throughout the meat d) Strong smoky flavor

2. What is the recommended storage temperature for most canned foods? a) Below 0°C b) Between 1°C to 4°C c) Room temperature in a cold place d) Above 24°C

3. Which of the following is NOT a recommended hygiene practice in storing meat products? a) Washing and sanitizing equipment b) Regularly cleaning floors, walls, and ceilings c) Encouraging food service employees to work while sick d) Eliminating vermin and rodents from food areas

4. What is the proper way to thaw frozen foods? a) Thaw at room temperature b) Thaw in the microwave c) Thaw in the refrigerator d) Thaw under hot water

5. What is one of the recommended practices for maintaining proper sanitation in a kitchen? a) Allowing food handlers to work while sick b) Regularly sanitizing dishes and utensils c) Storing food in areas above the refrigerator d) Ignoring vermin and rodent infestations

6. What is the recommended temperature for refrigerator storage? a) 10°C b) 5°C c) -5°C d) 18°C

7. How should plastic containers be used for freezer storage? a) Filled to the brim to avoid freezer burn b) Sealed tightly without leaving any headspace c) Leaving about 2.5 cm of headspace at the top d) Completely filled to prevent food expansion

8. Which of the following bacteria can cause salmonellosis? a) E. coli b) Salmonella c) Staphylococcus d) Botulism

9. What is the best preventive measure against food-borne diseases? a) Proper handling procedures b) Allowing food to thaw at room temperature c) Storing food in warm areas d) Reusing glass jars without washing

10. Which of the following statements about bacteria is FALSE? a) Bacteria can cause diseases if allowed to multiply. b) Some bacteria are harmless and even necessary. c) Bacteria cannot be seen by the naked eye. d) Bacteria cannot travel by themselves.

11. What is the recommended method for storing processed meat in the freezer? a) Wrapping in plastic or foil without labeling b) Storing without any covering to allow air circulation c) Packing in desired and easy to thaw market units d) Storing in bulk without dividing into smaller portions

12. How should new purchases be stored in relation to old ones to prevent spoilage? a) Mix them together b) Store new purchases in front of old ones c) Store new purchases behind old ones d) Store old purchases in a separate location

13. What is the primary purpose of storing food in the refrigerator? a) To keep it at room temperature b) To prevent spoilage and contamination c) To accelerate bacterial growth d) To dry out food items

14. What is the recommended practice for storing processed food items to prevent them from absorbing odors and flavors? a) Storing them uncovered b) Storing them with uncovered raw meat c) Wrapping them in plastic or foil d) Storing them with strong-smelling items

15. Which of the following is NOT a recommended technique in maintaining proper hygiene in storing meat products? a) Washing and sanitizing dishes and equipment b) Regularly cleaning floors, walls, and ceilings c) Allowing vermin and rodents in food areas d) Maintaining adequate employee supervision and education on sanitation