Lesson Notes By Weeks and Term - Senior Secondary 1

Meat cookery

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Term: 3rd Term

Week: 10

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes

Date:       

Subject:      Food and nutrition

Topic:-       Meat cookery

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to

  1. List and explain the types of meat from different animals
  2. Explain the nutritive value of meats
  3. Discuss the methods of cooking meat

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on practicals on fruits and vegetables

Students pay attention

STEP 2

EXPLANATION

She lists and explains the types of meat from different animals. She explains the nutritive value of meats

Students pay attention and participates

STEP 3

DEMONSTRATION

She discusses the methods of preparing meats

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE

MEAT COOKERY

Meat is the muscle derived from animals after slaughtering them. Meat is made of bundles of muscles fibres. Each separate fibre contains water, protein, numerous salts and extractives. The fibres are joined together and connected by to the bones of the animals by connective tissues and are connected to bones by tendons.

White meat has a lower texture, with a less amount of fat and connective tissues e.g. veal, rabbit, chicken e.t.c.

Red meat is the meat that contains more fat and connective tissues, it is found in pork, beef, lamb e.t.c. and has more flavour.

Lean meat is the part of the meat that contains little fat but having no superfluous fat

 

NUTRITIVE VALUE OF MEAT

  1. Proteins:The major nutrient found in meat is protein. The protein found in meat is of high quality because it is rich in all the essential amino acids in the proportions required and can readily be absorbed and used by the body.
  2. Vitamins: Meat is also a valuable source of B-complex vitamins e.g. riboflavin, nicotic acid and thiamine. The fatty meat like pork is also rich in Vitamins A and D.
  3. Minerals Element:meat is rich in mineral elements little sulphur, calcium and phosphorus.
  4. Fat:this is embedded in the connective tissues between the fibres. Meat such as pork, ham and bacon has much higher fat value and consequently have lower protein than lean meat
  5. Water:the percentage of water varies according to the type of meat, but all contains some water.  

 

TYPES OF MEAT FROM ANIMALS

  1. Beef from cow
  2. Mutton from sheep
  3. Lamb from a young sheep
  4. Veal from calf
  5. Game from bush animals like rabbits, antelope, deer, birds e.t.c.
  6. Pork, ham, bacon, from pig
  7. Lard: pure white fat from pig.  

 

DIFFERENT CUTS OF MEAT (from cow)

  1. Head
  2. Neck
  3. Chuck
  4. Rib Roast
  5. Wing-end sirloin
  6. Sirloin or T-Bone Steak
  7. Diamond Bone Steak
  8. Rump Steak
  9. Airtch-Bone
  10. Lap
  11. Brisket
  12. Housekeeper’s Cut      (b) Shoulder’s Ring
  13. Button-end
  14. Shin Beef
  15. Ox Tongue
  16. Oxtail
  17. Round
  18. Leg Beef.

 

METHODS OF COOKING MEAT

There are many methods of cooking meat. The method chosen will however depend on two factors (i) the type of cut (ii) the objective of the cooking and subsequent utilization of the meat. The various methods of cooking meat are:

  1. Boiling
  2. Frying
  3. Stewing
  4. Roasting
  5. Broiing
  6. Braising
  7. Steaming

 

Methods

Cuts

Roasting

Ribs, Wing-end of sirloin, Sirloin, Diamond Bone, House keeper’s cut  

Frying

Neck, Chuck, Sirloin, Diamond Bone,  Lap, Brisket, Shoulder’s Ring, Rump, Shin Beef, Round  

Braising

Round steak, Chuck, Housekeeper’s cut

Boiling

Lap, Aitch-bone, Ox tongue, Round, Button-end

Broiling

Sirloin, Rib

Steaming

Round, Shin Beef, Housekeeper’s cut, Shoulder Rings

 

MEANING OF OFFALS

Offals is the name given to the edible part of the internal organs of animals. They include: liver, kidney, tripe, sweetbread, tongue, brain, lungs e.t.c. they provide good quality protein and are also good sources of mineral elements and vitamins. Offals are very perishable and should therefore be cooked as quick as possible if no refrigerator is available. They also require thorough cleaning before cooking. They should be fresh when purchased.

EVALUATION:    1. List the different types of meat from different animals

  1. Explain the nutritive value of meat
  2. Discuss two methods of preparing meat

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively