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Learning Outcome 2:
Cook Meat
Cuts
Prepared by: Ms. Dayana G. Villanueva
S E U Q I N H C E T
T S S A H O T O G G
E G D I F O G O G N
A N R S M D F K T I
M I D I S D O I U R
I T G D F G E N U E
N S B A K I N G K M
G A G D G T S I O M
G O G R I L L F G I
Y R D F L I O R B S
Find the following
words:
1.Dry
2.Moist
3.Simmering
4.Steaming
5.Broil
6.Roasting
7.Technique
8.Cooking
9.Grilling
10.Baking
Methods of
Cooking Meat
 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.
Methods of Cooking
Meat
1. Dry heat cooking,
such as roasting,
broiling, or
sautéing.
2. Moist heat
cooking, like
braising, steaming,
or poaching.
Dry Heat
Method
1. 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.
Dry Heat
Method
2. Grilling and Broiling
 Rely on heat being conducted through the air from an open flame are
grilling and broiling.
 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.
Dry Heat
Method
3. Sautéing 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.
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.
Dry Heat
Method
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.
Moist Heat
Cooking
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.
 simmering cooks food very evenly.
Moist Heat
Cooking
2. Boiling
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.
Moist Heat
Cooking
3.Steaming
Steaming is a moist-heat cooking technique that
employs hot steam to conduct the heat to the food
item.
Moist Heat
Cooking
4. 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.
Moist Heat
Cooking
5. Braising and 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.
Moist Heat
Cooking
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 to Sear 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.
- Finish
Identification
Direction: Read each statement carefully and choose the correct answer in the box.
1. This cooking method refers to any cooking technique where the heat is
transferred to the food item without using any moisture.
2. It cooks hot and fast, because air is a poor conductor of heat.
3. This meat is often cooked with added fat to prevent dryness, like
sautéing, pan frying or braising.
4. It is a cooking technique that employs hot steam to conduct the heat
to the food item.
5. A moist heat cooking method that cooks food very evenly.
Meats low in fat Grilling Simmering Sautéing
Deep- Frying Dry Heat Method Steaming
Boiling Moist Heat Method Braising
6. Include any technique that involves cooking with moisture — whether
it's steam, water, stock, wine or some other liquid.
7. It requires a very hot pan.
8. A good choice of cooking method for cuts of meat that are tougher or
from older animals.
9. The water reaches its highest possible temperature of 212°F.
10.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.
Meats low in fat Grilling Simmering Sautéing
Deep- Frying Dry Heat Method Steaming
Boiling Moist Heat Method Braising
Empty Outlines
Dry heat cooking refers to any cooking technique where
the heat is __________ to the food item without using any
moisture. _________ cooking typically involves _________,
with temperatures of ____ or ________.
Moist heat cooking methods include any technique that
involves cooking with ________— whether it's steam, water,
stock, wine or some other liquid. Cooking _____________ are
much _______, anywhere from 140°F to a __________ of
212°F, because ________ doesn't get any hotter than that.
Enumeration
Direction: Read each statement and lists the correct
answer.
1-4. Give the types of Dry heat cooking
method.
5-9. Give the types of Moist heat
cooking method.
10. BONUS. What is your student
teacher’s full name?
Correction Key:
1-4. Roasting and Baking
Grilling and Broiling
Sautéing and Pan-frying
Deep Frying
5-9. Simmering
Boiling
Steaming
Cooking with steam
Braising and stewing
10. Dayana G. Villanueva
CORRECTION KEY:
1.Dry Heat Method
2.Grilling
3.Meats low in fat
4.Steaming
5.Simmering
6.Moist Heat Method
7.Sautéing
8.Braising
9.Boiling
10.Deep-Frying
Empty Outlines
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.
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.

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5 methods of cooking meat

  • 1. Learning Outcome 2: Cook Meat Cuts Prepared by: Ms. Dayana G. Villanueva
  • 2. S E U Q I N H C E T T S S A H O T O G G E G D I F O G O G N A N R S M D F K T I M I D I S D O I U R I T G D F G E N U E N S B A K I N G K M G A G D G T S I O M G O G R I L L F G I Y R D F L I O R B S Find the following words: 1.Dry 2.Moist 3.Simmering 4.Steaming 5.Broil 6.Roasting 7.Technique 8.Cooking 9.Grilling 10.Baking
  • 3. Methods of Cooking Meat  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.
  • 5. 1. Dry heat cooking, such as roasting, broiling, or sautéing. 2. Moist heat cooking, like braising, steaming, or poaching.
  • 6. Dry Heat Method 1. 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.
  • 7. Dry Heat Method 2. Grilling and Broiling  Rely on heat being conducted through the air from an open flame are grilling and broiling.  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.
  • 8. Dry Heat Method 3. Sautéing 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. 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.
  • 9. Dry Heat Method 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.
  • 10. Moist Heat Cooking 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.  simmering cooks food very evenly.
  • 11. Moist Heat Cooking 2. Boiling 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.
  • 12. Moist Heat Cooking 3.Steaming Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
  • 13. Moist Heat Cooking 4. 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.
  • 14. Moist Heat Cooking 5. Braising and 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.
  • 15. Moist Heat Cooking 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.
  • 16. How to Sear Meat
  • 17. 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.
  • 18. 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.
  • 19. 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. - Finish
  • 20.
  • 21.
  • 22.
  • 23.
  • 24. Identification Direction: Read each statement carefully and choose the correct answer in the box. 1. This cooking method refers to any cooking technique where the heat is transferred to the food item without using any moisture. 2. It cooks hot and fast, because air is a poor conductor of heat. 3. This meat is often cooked with added fat to prevent dryness, like sautéing, pan frying or braising. 4. It is a cooking technique that employs hot steam to conduct the heat to the food item. 5. A moist heat cooking method that cooks food very evenly. Meats low in fat Grilling Simmering Sautéing Deep- Frying Dry Heat Method Steaming Boiling Moist Heat Method Braising
  • 25. 6. Include any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid. 7. It requires a very hot pan. 8. A good choice of cooking method for cuts of meat that are tougher or from older animals. 9. The water reaches its highest possible temperature of 212°F. 10.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. Meats low in fat Grilling Simmering Sautéing Deep- Frying Dry Heat Method Steaming Boiling Moist Heat Method Braising
  • 26. Empty Outlines Dry heat cooking refers to any cooking technique where the heat is __________ to the food item without using any moisture. _________ cooking typically involves _________, with temperatures of ____ or ________. Moist heat cooking methods include any technique that involves cooking with ________— whether it's steam, water, stock, wine or some other liquid. Cooking _____________ are much _______, anywhere from 140°F to a __________ of 212°F, because ________ doesn't get any hotter than that.
  • 27. Enumeration Direction: Read each statement and lists the correct answer. 1-4. Give the types of Dry heat cooking method. 5-9. Give the types of Moist heat cooking method. 10. BONUS. What is your student teacher’s full name?
  • 28. Correction Key: 1-4. Roasting and Baking Grilling and Broiling Sautéing and Pan-frying Deep Frying 5-9. Simmering Boiling Steaming Cooking with steam Braising and stewing 10. Dayana G. Villanueva
  • 29. CORRECTION KEY: 1.Dry Heat Method 2.Grilling 3.Meats low in fat 4.Steaming 5.Simmering 6.Moist Heat Method 7.Sautéing 8.Braising 9.Boiling 10.Deep-Frying
  • 30. Empty Outlines 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. 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.