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The Composition of Meat

• Carbohydrates
• Minerals

• Connective tissue; specific protein strands that bind muscle
fibers...
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

Muscle Fibers
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

Connective Tissue
• Energy storehouse
• Provides moisture and flavor
• Marbling – the natural distribution of fat found in specific cuts
of ...
• Fricassee: a stew made with white or light colored meat, no
color is developed during cooking served with a white sauce
...
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20 intro to meats

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Transcript of "20 intro to meats"

  1. 1. The Composition of Meat • Carbohydrates • Minerals • Connective tissue; specific protein strands that bind muscle fibers • Collagen • breaks down with slow moist heat • Provides flavor and gelatin when cooked • Elastin • Will not break down during cooking • provide elastic properties for muscle movement Chef Michael Scott Lead Chef Instructor AESCA Boulder • Water – 75% • Protein – 20% • Fat – up to 5%
  2. 2. Chef Michael Scott Lead Chef Instructor AESCA Boulder Muscle Fibers
  3. 3. Chef Michael Scott Lead Chef Instructor AESCA Boulder Connective Tissue
  4. 4. • Energy storehouse • Provides moisture and flavor • Marbling – the natural distribution of fat found in specific cuts of meat • Larding – adding fat to the inside of meats • Barding • the natural fat layer on the outside of some meats • the process of adding fat to the outside of meats Chef Michael Scott Lead Chef Instructor AESCA Boulder Fat
  5. 5. • Fricassee: a stew made with white or light colored meat, no color is developed during cooking served with a white sauce made from the cooking liquid. • Carottes Vichy: glazed carrots from Vichy France • Riz Pilaw: standard rice pilaf method Chef Michael Scott Lead Chef Instructor AESCA Boulder Menu Review
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