COMPETENCY-BASED LEARNING MATERIAL

HOW TO USE THIS COMPENTENCY

BASED LEARNING MODULE

This module introduces the learning activities and materials for the
COOKERY NCII QUALIFICATION you need to fulfill.

The "Preparing Meat Dishes" competency unit holds the mandatory

knowledge, skills, and attitudes trainees must possess.

To attain each module learning outcome, you will be required to undertake

a set of learning activities. Each learning outcome contains an Information
Sheet, Self-Checks, Task Sheets, and Job Sheets. Ensure that you
undertake these activities independently. If you need help, do not shy
away from approaching your facilitator.

The aim of this course is to develop skills in work-based training

management in practice. Planning, monitoring, and work-based training
assessment tools will be created in the workshop to enable the delivery of
the training program.

This module is designed to enable you to reach the level of proficiency

needed in "COOKERY NCII."

This content will constitute your independent study in this competence

area, through which you could learn and improve your skills yourself at
your leisure time with slight guidance or directions from your tutor.

Note to:

• Read through all the information provided and do the exercises in each
respective section.

• Read the informative documents and attempt the self-assessment.

Solution keys to the answers are available in this pack to enable rapid
feedback. Completing the self-assessment will aid your understanding of
the requisite knowledge for this competency.

• Fill in the task sheets and job sheets to the point where you are
confident that your outcomes match the performance criteria checklist
provided with the sheets.

• submit your task sheet and job sheet outputs to your facilitator for
evaluation and documentation in the Accomplishment Chart. These
outputs will be your portfolio in the institutional competency assessment.

An award representing achievement

will be made available to you on the completion of the evaluation. You are
required to finish the institutional competency assessment for this
competency before proceeding with another competency.
 COOKERY NCII
COMPETENCY-BASED LEARNING MATERIALS

LIST OF COMPETENCIES

NO UNIT OF MODULE TITLE CODE

. COMPETENCY
1. Clean and maintain kitchen Clean and maintain TRS512328
premises kitchen premises

2. Prepare stocks, sauces and Prepare stocks, sauces TRS512331

soups and soups

3. Prepare appetizers Prepare appetizers TRS512381

4. Prepare salads and Prepare salads and TRS512382

dressing dressing

5. Prepare sandwiches Prepare sandwiches TRS512330

6. Prepare meat dishes Prepare meat dishes TRS51238

3
7. Prepare vegetables dishes Prepare vegetables TRS512384
dishes

8. Prepare egg dishes Prepare egg dishess TRS512385

9. Prepare starch dishes Prepare starch dishes TRS512386

10. Prepare poultry and game Prepare poultry and TRS512333

dishes game dishes

11. Prepare seafood dishes Prepare seafood dishess TRS512334

12. Prepare desserts Prepare desserts TRS512335

13. Package prepared food Package prepared food TRS512340

 COMPETENCY SUMMARY

QUALIFICATION: COOKERY NCII

UNIT OF COMPETENCY: Prepare meat dishes

MODULE TITLE: Prepare meat dishes

MODULE DESCRIPTION: This module deals with the skills and

knowledge and attitude in Preparation of Meat Dishes, Cuts of Meat,
Storing Meat that will help learner to be knowledgeable.

NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:

At the end of this module, you MUST be able to;

LO1. Perform Mise en place

 LEARNING OUTCOME SUMMARY

LO1 PREPARE MEAT DISHES / PERFORM MISE EN PLACE

ASSESEMENT CRITERIA:

1. Tools, utensils, and equipment are cleaned, sanitized and

prepared on the required task
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.

CONTENTS:

1. Classifications of meat
2. Tools, equipment needed in preparing meat dishes
3. Applied safe and accurate cutting techniques
4. Prepared a range of meat dishes to enterprise standard
5. Characteristics of meat including type, cut, quality and fat
content
6. Characteristics of different meat cuts including primary,
secondary and portioned cuts
7. Types of meat and its source
8. Components of meat
9. Prepare a variety of appetizers and salads from different recipes
CONDTIONS/RESOURCES: The students/trainees must be provided with
the following:
EQUIPMENT SUPPLIES MATERIALS LEARNING
MATERIALS
 LCD Projector Types of meat  LCD Projector
(optional for Market Forms (Optional)
lecture - Live  Overhead
 Overhead - Fresh Projector
Projector - Frozen (Optional for
( optional for - Cyrovac leaecture)
lecture - Preserved  Whiteboard
 Television and - Cuts  Applicable
multimedia player o Whole carcass equipment as
 Whiteboard o Primal prescribed by
 Applicable o Sub-primal or Training
equipment as Secondary regulation
prescribed by o Portioned cuts
training o Variety of Offal
regulations - Fancy meats
 Electric, gas or - Sources of meat
induction ranges - Swine or hog
 Ovens including - Cor
combi ovens - Calf
 Microwaves - Carabao
 Grills and griddles - Goat
 Deep fryers - Lamt
 Salamanders - Venison
 Food processors  Meat Sundries
 Blenders - Liver
 Mixers - Intestine blood
 Slicers - Gizzard
 Pans - Heart Tongue
 Utensils - Ear
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
TOOLS
 Pots and pans
 Bowls and
 Plastic wrap
 Aluminium foil
 Measuring cups
 Weighing scales
 Cleaning
materials and
 linen
 tea towels
 serviettes
 tablecloth
 aprons
 uniforms
 hair restraints
toque, caps,
hairnets
  Lecture/ Demonstration
 Film Viewing
 On the job experience

ASSEMENT METHODS:

 Direct observation
 Written or oral questioning
 Review of portfolios of evidence and third party workplace of on-the-
job performance by the candidate.

LEARNING EXPERIENCES

LEARNING OUTCOME 1: Perform Mise en place / Prepare Meat dishes

PERFORM MISE EN PLACE

Learning Activities Special Instructions

Read Information Sheet 6.1-1 on Familiarize yourself with the different

DIFFERENT CLASSIFICATIONS OF MEATS types of meat (e.g, pork, beef, lamb,
carabeef, veal etc,) their characteristics,
Answer Self-Check 6.1-1 and their sources.

Compare answers with Answer Key 6.1- Complete the self-check quiz on
1 classification of meat to test
understanding
Read Information Sheet 6.1-1 on
DIFFERENT CLASSIFICATIONS OF MEATS Validate your responses using the
answer key provided to assess
Answer Self-Check 6.1-1 comprehension and correct any
mistakes.
Compare answers with Answer Key 6.1-
1
INFORMATION SHEET 6.1.1 PERFORM MISE EN PLACE

French Knife or Chef’s Knife – for general purposes chopping, slicing,

and dicing.

Utility Knife – used for carving roast chicken and duck.

Boning Knife – used for boning raw meats and poultry.

Slicer – used for carving and slicing cooked meats.

Butcher Knife – used for cutting, sectioning, and trimming raw meats in
the butcher shop

Scimitar or Steak Knife – used for accurate cutting of steaks.

Cleaver – used for cutting through bones.

COMPOSITION OF MEAT

1. Water – 70 % of muscle tissue.

Product Name Percentage Water
RAW
COOKED
Chicken fryer, whole 66%
60%
White meat chicken, with skin 69%
61%
Dark meat chicken, with skin 66%
59%
Ground beef, 85% lean 64%
60%
Ground beef, 73% lean 56%
55%
Beef, eye of round 73%
65%
Beef, whole brisket 71%
56%

Protein – 20% of muscle tissues, Protein coagulates when it is heated. It

becomes firmer and loses moisture. When protein has coagulated to the
desired degree, the meal is said to be done.

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

 a. JUICENESS – 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 fiber, making meat
easier to chew.
c. FLAVOR – Fat is the main source of flavor in meat.

Carbohydrates – It plays a necessary part in the complex, called the

mallard reaction, which takes place when meats are browned by roasting,
broiling or sauteing. Without carbohydrates, desirable flavor- appearance
of browned meat would not be achieved.

STRUCTURE OF MEAT

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 meal.

Fine – grained meat is composed of small fibers bound in small fibers.

Course – textured meat has large fibers

CONNECTIVE TISSUE

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

TWO KINDS OF CONNECTIVE TISSUE

a. Collagen – white connection 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.

Basic Preparation Methods of Meat

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.

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

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.

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.

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, which the grain is also quite
obvious. You slice meat with-instead of against-the grain.

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.
- 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).

Coating

The two basic coating are:

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

PORK – meat from domestic pigs, typically high in fat, commonly

slaughtered one year or less of age to ensure tender cuts.

BEEF – meat from cattle over one year old

LAMB – meats of domesticated sheep. Its texture is a direct result of what

it consumes and the age at which it is slaughtered.

CARABEEF – meat from carabao.

CHEVON – meat from deer/goat.

VEAL – flesh of a young calf, 4-5 months old. Because of its age. It is
considered by some to be the finest meat.
SELF CHECK 6.1.1

Directions: Math Column A with Column B. Write the letters of your answer
in a separate sheet.

A.
COLUMN A COLUMN B
1. Used for cutting through A. Butcher Knife
bones.
2. Usef for carving and slicing B. Chek Knife
cooked meats
3. For general purposes C. Cleaver
4. Carving roast chicken and duck D. Utility Knife
5. Used for cutting, trimming raw E. Slicer
meats
Answer key.

1. C

2. E

3. B

4. D

5. A

B.
COLUMN A COLUMN B
1. Young Calf A. Beef
2. Goat B. Carabeef
3. Sheep C. Veal
4. Cattle over one year old D. Lamb
5. Carabao E. Chevon
Answer key.

1. C

2. E

3. D

4. A
5. B

TASK SHEET 6.1.1

QUALIFICATION Cookery NC II
UNIT OF COMPETENCY Prepare Meat Dishes
LEARNING OUTCOME Perform Mise en place
TITLE Task sheet 6.1.1 – Different Classifications of Meat
Materials and Information Sheet 6.1.1 – Notebook and Pen – Answer
Equipment Needed Key 6.1-1
Procedure Read Information Sheet 6.1-1 on meat classifications.

Identify and list different types of meat

List examples for each classification

Describe the characteristics of the meat

Complete Self-Check 6.1-1

Compare answers with Answer key 6.1-1

ASSESSMENT CRITERIA:
PERFORMANCE CRITERIA COMPETENT NEEDS IMPROVEMENT
Identifies and classifies
meat types correctly
Provides accurate examples
and descriptions of each
classification
Explain the importance of
meat classification in
cooking
Answer Self-Check 6.1-1
accurately

JOB SHEET 6.1.1:

QUALIFICATIONS Cookery NC II
UNIT OF COMPETENCY Prepare Meat Dishes
LEARNING OUTCOME Perform Mise en place
TITLE Job Sheet 6.1-1 Classification of
Meats
PURPOSE To familiarize students with different
meat classifications and their
characteristics.

Procedure:
 1. Study Information Sheet 6.1-1 on the classification of meats
2. Complete the Classification chart below:
Meat Examples Characteristics Common Uses
Classification

3. Submit the completed chart for assessment.

Expected Outcome

- Learner correctly classifies different meat types.

- Learner provides appropriate examples
- Learner understands the significance of meat classification
in food preparation.

PERFORMANCE CRITERIA CHECKLIST 6.1-1

LEARNER’S NAME Bhasty Luiz D. Sayno
QUALIFICATION Cookery NC II
UNIT OF COMPETENCY Prepare Meat Dishes
LEARNING OUTCOME Perform Mise en Place
TASK Classify different types of meat and
complete the assessment.

CRITERIA COMPETENT NEEDS IMPROVEMENT

Identifies and classifies
meat correctly
List appropriate
examples for each
classification
Provides detailed
descriptions of meat
characteristics
Complete the Self-Check
quiz accurately
Explains the importance
of meat classification in
cooing
Submit a properly filled-
out worksheet
DEFINITION OF TERMS AND GLOSSARY

Mise en Place: A French culinary term meaning “everything in its place.”

It refers to the practice of preparing and organizing ingredients and tools
before cooking begins.

Boning Knife: A knife with a pointed blade used for removing bones from
meat.

Chef’s Knife: A versatile knife used for general chopping, slicing, and
dicing.

Marbling: The fat deposited within muscle tissue, contributing to the

juiciness, tenderness, and flavor of the meat.

Tenderizing: The process of making meat softer by either cooking

methods or mechanical techniques (pounding, slicing).

Barding: The process of adding surface fat to meat to protect it from

drying out during cooking.

Elastin: A type of connective tissue that is not broken down by cooking

and must be physically removed from the meat.

Collagen: A type of connective tissue that breaks down during slow

cooking with liquid, contributing to tenderness.

REFERENCES

Preparing Meat Dishes | PDF | Grilling | Entrée

CBLM-COK-Prepare Meat dishes - COMPETENCY BASED LEARNING

MATERIALS Sector : TOURISM SECTOR ( - Studocu
CBLM meat cookery.docx - MODULE CONTENT Qualification Title :
Cookery NC II Unit of Competency : Prepare Meat Dishes Module
Title Preparing Meat | Course Hero