different kinds of meat and its sources.

REVIEW
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• There are questions behind the picture
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answer or pass the question to your classmate.
• If your guess is wrong you have no choice but to
answer the question.
Mechanics

Learning Objectives;
• Identify the Basic
Preapartaion Methods of
Meat;
• Enumerate the Different
kinds of meat and its
sources;
• Value the importance of basic
preparation of meat. .

M S K I N N I N G M Q W E D
Q E V S X R W P P E U T I R
A B A W V E A L O K Y C P O
E M B T V A R K R J I A S F
C A R A B E E F K N K J G E
Z L W A S H I N G G L Z X E
L H O I M J U G V F P M N B
L B U L S C H E V O N I U T

• Meat from domesticated pigs and
commonly slaughtered one year or less
than of age.
• Meat from cattle over one year old.
• Meat of domesticated sheep.
• Meat from carabao
• Meat from deer or goat
• Flesh of a young calf, 4-5 months old and
considered as the finest meat.

Different kinds of
Meat and its
Sources

• MEAT FROM
DOMESTICATED PIGS,
TYPICALLY HIGH IN
FAT, COMMONLY
SLAUGHTERED ONE
YEAR OR LESS OF AGE
TO ENSURE TENDER
CUTS.
PORK

MEAT FROM CATTLE
OVER ONE YEAR
OLD
BEEF

MEATS OF
DOMESTICATED SHEEP.
ITS TEXTURE IS A DIRECT
RESULT OF WHAT IT
CONSUMES AND THE
AGE AT WHICH IS
SLAUGHTERED.
LAMB

MEAT FROM CARABAO
CARABEEF • Carabeef is considered
by others as healthy
food because it
contains less fat and
cholesterol making it
safe to eat by people
with heart problems.
• Carabeef does not
shrink when cooked,
thus t also used in
corned beef

Meat from dear or
goat. Chevon is meat
of adult goat and
cabrito is meat of
young goat. The taste
of chevon depends
on how it is raised
and prepared.
CHEVON

Flesh from a young calf, 4-5 months old. Because of its age, it
is considered by some to be finest meat.
Veal is calf, domesticated
cattle, in 4-5 months old.
Because it is young, the veal
has light color, fine texture,
and smooth taste. It is also
more tender.
VEAL

BASIC
PREPARATIONS
AND METHODS OF

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.
Washing

Most of the meat
you dealt with
has been already
skinned by the
supplier.
SKINNING

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.
DICING

• 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)
• Remove as much
gristles and sinews as
TRIMMING

One of he basic
preparation methods
of meat. It is the
cutting of meat by
determining the
direction of the grain
(the muscle fibers), and
cut across the grain.
SLICING

It is one of the most
basic preparation
methods of meat. It is
the addition of salt
and white or black
pepper to improve the
flavor of food.
SEASONING

TWO BASIC COATNG;
• FLOUR- Coat the meat
before cooking, otherwise
the flour becomes sticky
and unpleasant.
COATING

TWO BASIC COATNG;
• BREAD CRUMBS – Coat
the meat in flour, then
egg wash and finally with
the bread crumbs.
COATING

GROUP ACTIVITY:
WHAT MEAT ARE YOU

DIRECTION
Grouped into three, each group will
received a designated task for them
to prepare and present after
brainstorming

• GROUP 1 – ARRANGE ME
- ARRANGE THE JUMBLE IMAGES OF DIFFERENT
KINDS OF MEAT AFTER ARRANGING GIVE YOUR
UNDERSTANDING ON EACH MEATS.
• GROUP 2 – ROLE PLAYING
- CREATE A SHORT SKIT ABOUT THE BASIC
PREPARATION METHODS OF MEAT.
• GROUP 3 – THE CHEF
• - LIST DOWN THE RECIPES YOU KNOW IN
WHICH THOSE KINDS OF MEAT WE DISCUSSED
ARE USED

RUBRICS
5 3 1
CONTENT/QUALITY Demonstrate a high level of
understanding and display
extra effort.
Demonstrate a good level of
understanding and displays
additional effort.
Demonstrate a low level of
understanding and does not
meet the necessary basic
requirements to pass.
PARTICIPATION Student shows exceptional
level of participation and
contribution to the task.
Students shows average level
of participation and
contribution to the task
Student does not participated
or contributed to the task.
PRESENTATION All presenters spoke with
appropriate eye contact,
volume, tone, use of pauses
and gestures. All presenters
were well – prepared and
spoke with confidence
Most presenters spoke with
appropriate eye contact ,
and gestures. Most
presenters were well –
prepared and spoke with
confidence
None of the presenters spoke
with appropriate eye contact,
and gestures. None of the
presenters appeared
prepared or confident.
Time management Group has demonstrate all
the needed information
within the given time.
Group has demonstrated the
task/s but not all the needed
information within the given
time.
Group has not demonstrated
all the task/s and needed
information within a given
time.

• GENERALIZATION/SUMMARY
• WHAT ARE THE DIFFERENT KINDS OF
MEAT AND ITS SOURCES?
• ENUMERATE THE DIFFERENT KINDS OF
MEAT AND ITS SOURCES.
• WHAT ARE THE NUTRIENTS WE COULD
GET FROM EATING MEAT?

Directions: Read the following questions carefully. Choose the
letter that best describes the statement and write your answer on
your answer sheet.
1. A meat from domesticated pigs?
A. Carabeef C. Pork
B. lamb D. Veal
2. What kind of meat that its source is from cattle over one year
old?
A. Beef C. Pork
B. Lamb D. Veal

3. What kind of meat that its source is from deer/goat?
A. Beef C. Lamb
B. Chevon D. Pork
4. Which of the basic preparation methods of meat that
improve the appearance of cut or joint?
A. Seasoning C. Trimming
B. Slicing D. Washing
5. Which of the basic preparaton methods of meat that adds
salt and white or black pepper to improve the flavor of food?
A. Seasoning C. Trimming
B. Slicing D. Washing

Answer Key:
1.C
2.A
3.B
4.C
5.A
Score 12- Nora V. Daza
5
4
3
2
1
Total
INDEX OF MASTERY

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different kinds of meat and its sources.

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