TLE 10

1. COOK MEAT
CUTS

2. MARKET FORMS OF
MEAT

3. 1. FRESH MEAT
-Has not undergone chilling, freezing, or any
processing treatment.

4. 2. CHILLED MEAT
- Has been cooled to a temperature range of 1
to 3 degrees within 24 hours after slaughter.

5. 3. CURED MEAT
- Is preserved meat acted upon b curing agents
such as salt, sodium nitrate, sugar and
sometimes spices and vinegar with or without
refrigeration.

6. 3. CANNED MEAT
is cooked and requires only to be reheated
-

7. 3.DRIED MEAT
is also known as dehydrated meat
-

8. 6 stages of doneness

9. 1. VERY RARE- only a thin portion around the
edge of the meat is fully cooked. Red, almost
bloody juices ooze out. ( 55C- 130 F).
2.RARE- the raw, red portion of the meat is small
and around is pink, there is good brown outer
surface, the meat has a full, plump apperance and
gives in to pressure, juices are red but not bloody.

10. 3. MEDIUM RARE- the interior portion is rich pink
and exudes juice of the same color. The meat is
still plump and firm, the amout of gray outer
surface has increased.
4. MEDIUM- the interior color of the meat is a
modified rose. Pink juices are apparent . The
exterior portion is well- browned. The surface des
not appear plump or full.

11. 5. MEDIUM WELL- the pink color has completely
disappeared, Juiceness is still evident, bt the juices
are clear or gray not pink. There is no Plumpness,
the meat is firm to touch.
6.WELL- the meat is completely gray inside hard,
little or no juice appears on its surface which is
brown and dry.

12. METHODS OF
COOKING MEAT

13. A. DRY HEAT COOKING
refers to any cooking technique where to heat
is transfered to the food item without using
any moisture. Dry- heat cooking typically
involves high heat, with temperature of 300
degree F OR hotter.

14. 1. Baking Or Roasting
2. Pan- Searing
3. Grilling and Broiling
4. Sauteing and Pan Frying
5. Deep Frying

15. B. MOIST HEAT COOKING-
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 140degree F. to a maximum of
212F, because water doesn’t get any hotter than
that.

16. B. MOIST HEAT COOKING-
1. Simmering
2.Boiling
3. Steaming
4. Braising
5. Stewing

17. C. MARINATING
1. Meat and poultry are generally marinated
for 2hours up to 2 days.
2. Seafood and fish should be marinated for no
longer than one hour,
3. Use a non-reactive container- steer clear
aluminum, .

18. C. MARINATING
4. Wait for your marinade to cool down before
pouring over the meat of your choice.
5. Always refrigerate your meat while it’s
marinating.

19. C. MARINATING
4. Wait for your marinade to cool down before
pouring over the meat of your choice.
5. Always refrigerate your meat while it’s
marinating.

20. TYPES OF MARINADE

21. 1. PINEAPPLE MARINADE
- sweet, fruity marinade works great on any cut of pork or
chicken. With this marinade is a great Hawaiian Teritaki
Flavor.

22. 2. PORK CHOP MARINADE
- is a great Asian Style Marinade that works well on all cuts of
pork, particularly pork chops, reminiscent of a teriyaki
marinade with a hint of heat from the chill sauce.

23. 3. TERIYAKI MARINADE
- teriyaki flavor marinade will surely add flavor to whatever
you’re grilling. THis marinade works particularly well with
pork and poultry.

24. THANK
YOU