15 poultry
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This document discusses inspection and grading of poultry, types of poultry including ages and cuts, structure of dark and white meat, use of giblets and other parts, sanitation and safety concerns, asparagus varieties and preparation, and a review of common cooking methods for poultry. It provides information from Chef Michael Scott on inspection processes, differences between broilers and roasters, characteristics of dark and white meat, safe handling practices, and cooking techniques.
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This document provides an overview of meat including its structure, composition, aging methods, cuts, selection parameters, cooking methods, doneness levels, and storage. It discusses that meat is muscle tissue from animals, composed primarily of water, protein and fat. It also outlines various aging and cutting methods used for meat as well as factors to consider for cooking, doneness and properly storing meat.
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This document discusses poultry, including definitions, muscle composition, identifying different types, nutrition, inspection and grading processes, purchasing options, storage, and safety precautions. It identifies the six main categories of poultry recognized by the USDA and provides details on specific varieties like chicken, turkey, duck, goose and more. Grading processes, cuts of meat, and recommended cooking methods are outlined for each type. Food safety and proper handling of poultry is also emphasized.
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Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
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Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browning
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Meat refers to the edible flesh of animals. It is composed primarily of water, protein, and fat. There are two main types - red meat, which includes beef, lamb, and pork, and gets its color from myoglobin, and white meat, which includes poultry and fish. Beef comes from cattle and the major cuts include the chuck, ribs, sirloin, round, and shanks. Cooking meat causes changes in color, texture, and moisture content as the proteins coagulate and fat renders out. Factors like animal species, age, diet, and degree of doneness influence the flavor of cooked meats.
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Meat is the edible portion of mammals that contains muscle, fat, bone and connective tissue. It is usually the most expensive food item, accounting for 30-70% of food costs. The main types of meat are beef, veal, lamb, pork and variety meats. Beef comes from cattle over 1 year old, veal from young cattle 3-14 weeks old. Lamb is from sheep under 14 months while mutton is from older sheep. Pork is from hogs under 1 year old. Variety meats include organs and offal. Meat is inspected to ensure it is wholesome and safe to eat and may also be graded for quality. Common cooking methods for meat include high-heat browning
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Powerpoint presentation of "Poultry" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
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Poultry includes domesticated birds raised for meat like chicken, turkey, ducks, and more. It is generally inexpensive and versatile to cook using many methods. Poultry meat is classified by kind, class, style, and refrigeration state. The breast and wings are lighter in color than thighs and legs due to higher protein concentration. Poultry is similar to red meats with dark meat having more fat and connective tissue than white meat. Common market forms include live, whole, dressed, drawn, and ready-to-cook poultry as well as poultry parts. Chicken is further classified by class including broiler, roaster, capon, hen/stewing based on age,
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This document provides information about meat, its composition, different types of meat from various animals, cuts of beef and pork, and meat processing and cooking. It discusses that meat is mainly composed of water, protein and fat. It describes red and white meat, and gives examples of different meats including beef, pork, lamb, poultry and fish. It outlines the basic cuts of beef and pork carcasses. It also covers meat processing methods like curing and canning, and provides tips for storing and cooking meat.
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The document discusses the composition of meat, including that it is made up of water (75%), protein (20%), and fat (up to 5%). It also contains connective tissue like collagen that binds muscle fibers and breaks down with slow cooking. Connective tissues include collagen and elastin. The document also reviews common cooking methods and terms used for different cuts of meat.
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Meat comes from the muscles and organs of animals. The main types of meat come from pigs (pork), cattle (beef), sheep (lamb and mutton), goats (chevon), deer (venison), and carabao. Meat is classified based on the animal source and cut or part of the animal. The different market forms of meat include fresh, chilled, frozen, and cured meats. When buying meat, it is important to purchase from clean and sanitary sources, and to check for inspection marks and signs the meat is fresh, properly stored and wrapped.
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Powerpoint presentation of "Poultry" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Butchery
Powerpoint presentation of "Butchery" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Beef Knowledge
This document provides information about beef cattle varieties, USDA beef grading and inspection, and beef cuts. It discusses the main breeds of beef cattle, including Bos Indicus zebu cattle from South Asia and Bos Taurus cattle from Europe and Britain. It also outlines the differences between USDA meat inspection, which ensures safety, and grading, which evaluates quality and yield. Finally, it identifies the main beef primal cuts from various beef sections, including the round, loin, rib, chuck, flank, short plate, brisket, and shank.
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Cook meat cuts
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This document discusses storing and reconstituting stocks, soups, and sauces. It identifies equipment for storage such as glass/plastic containers and stock pots. It recommends storing items in airtight containers in the refrigerator or freezer. When cooling hot stocks, it should be done quickly by placing the pot in an ice water bath for no more than an hour. Reconstituting involves straining stocks through cheesecloth and cooling quickly before refrigerating, where they will last 2-3 days. Reconstitution can also be done by adding water or other liquids.
Meat
1. Meat comes from the edible portions of mammals and contains muscle, fat, bone and connective tissue. The major meat producing animals are cattle, swine, and sheep.
2. The different types of meat are defined by the animal it comes from, such as beef from cattle, pork from hogs, and lamb from sheep. Each meat has distinguishing characteristics like color, texture, and flavor.
3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
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Poultry includes domesticated birds raised for meat like chicken, turkey, ducks, and more. It is generally inexpensive and versatile to cook using many methods. Poultry meat is classified by kind, class, style, and refrigeration state. The breast and wings are lighter in color than thighs and legs due to higher protein concentration. Poultry is similar to red meats with dark meat having more fat and connective tissue than white meat. Common market forms include live, whole, dressed, drawn, and ready-to-cook poultry as well as poultry parts. Chicken is further classified by class including broiler, roaster, capon, hen/stewing based on age,
Meat value addition
Value addition of meat involves processing raw materials to increase market value and demand. This includes transforming cuts of meat into edible final products or ingredients. Sustainable livestock production relies on meat value addition to provide livelihoods and ensure food security. Processing meat adds variety and preserves/transports meat, promoting entrepreneurship. The document discusses opportunities for Kenyan meat value addition, such as improving traditionally lower value cuts, adding nutrients to increase health benefits, and utilizing co-products. Specific value-added products and methods are outlined, including using extenders like gum Arabic and fillers like mushrooms.
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The document discusses meat and poultry, providing information on recommended intake, nutrition, types of meat including beef, pork and sheep, veal, wholesale and retail beef cuts, USDA beef grades, checking doneness, types of poultry including chicken and turkey, poultry nutrition and cuts, USDA poultry grades, cooking methods, and tips for purchasing and storage. The U.S. Dietary Guidelines recommend consuming 5-6 ounces of protein per day, which meat and poultry provide as excellent sources of protein, iron, and B vitamins that support health. Different meats come from various animals and have distinct flavors and textures.
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This document discusses meat grading and inspection processes. It begins by defining key terms and outlining learning objectives about meat selection, storage, cuts, and safety handling. It then describes the mandatory government inspection process for meat and poultry to ensure safety. Meats can then be voluntarily graded based on quality factors like marbling. Beef grading evaluates external fat, ribeye muscle area, and carcass weight. Packers have also developed branded grading programs with consistent quality standards. The document outlines the cutting process from primal cuts to subprimal and portion control cuts ready for cooking.
Charcuterie – preserving the hog
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
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The document provides information about different types of meat:
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- It describes different types of meat like pork, beef, lamb, carabeef and chevon and their sources.
- It discusses the structures of meat including muscle fibers and connective tissues. It also covers basic preparation methods for meat like trimming, slicing and seasoning.
EGG PPT.pptx
This document provides information on egg cookery, including:
1. Eggs come from domesticated birds like chickens and are spherical with a protective shell. They contain a yolk surrounded by various membranes and thick egg white.
2. Eggs are nutritious, providing protein, minerals, vitamins, water, and fat. They are used as thickening, raising, binding, and coating agents in foods.
3. Factors that determine egg freshness include whether it has an unpleasant smell when broken, floats in salt water, makes a noise when shaken, is opaque when held to light, and has an intact yolk surrounded by white when broken.
2.05 eggs
The document discusses the parts and nutritional value of eggs, characteristics of high quality eggs, tips for purchasing, storing, and cooking eggs safely. It explains how to properly beat egg whites, cook eggs using various methods like poaching and frying, and highlights the functions of eggs in cooking like binding and emulsifying ingredients.
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01 flash cards sample
This document discusses prevention measures for Hepatitis A virus transmission, including controlling time and temperature when handling foods, preventing cross-contamination, practicing good hygiene, and purchasing from reputable suppliers. Hepatitis A virus is found in feces and can contaminate ready-to-eat foods and shellfish harvested from contaminated water. Symptoms include fever, weakness, nausea, pain and jaundice. Prevention focuses on hygiene practices, excluding sick employees, and vetting shellfish suppliers.
Cooking with farm grown product
This document discusses methods for cooking with and preserving farm grown produce. It provides guidance on cleaning techniques to control bacteria, including soaking vegetables in a baking soda and salt solution. It also addresses proper storage methods for different types of vegetables to prevent mold and rotting, such as removing tops from root vegetables and storing according to their needs. Additionally, it covers food preservation methods like canning, fermenting, drying and harvesting seeds to make use of the seasonal harvest.
Basic agricultural practices
The document discusses conventional modern agricultural systems, organic and sustainable farming practices, and the challenges of agriculture. It covers topics like GMOs, commodity crops, large-scale animal production, eating local, sustainability, biodynamics, permaculture, composting, and extending the growing season. The overall focus is on comparing conventional and organic farming approaches.
Checklist sheet1
This document outlines the components and requirements for a business plan project for a culinary arts entrepreneurship class. It includes percentages allocated to different sections of the business plan, such as an executive summary, market analysis, organizational chart, marketing and sales plan, startup costs, and break-even analysis. It also lists additional required materials like menus, kitchen and floor plans, promotional materials, recipes with costing, and research on liquor licenses and permits. The business plan project is due on a specified date.
Inventory with costs
This document is an inventory list dated 5/31/2013 that includes over 200 items related to dairy, dry goods, and other food items. It provides information on the item name, cost per unit, quantity on hand, and total dollar value of each item's current inventory. The total dollar value of all inventory listed is over $5,000.
54 restaurant seating
This document provides steps to calculate the seating capacity of a restaurant. Step 1 is to consult local codes for requirements regarding exits, aisles, and space per customer. Step 2 is to measure the dining room area and account for any wait stations or other non-seating areas. Step 3 involves allocating space for wait stations. Step 4 accounts for any bar space. Step 5 chooses a square footage to allocate per customer depending on the type of restaurant. Step 6 calculates barstool capacity based on bar length. The total seating is the sum of general seating and barstools.
53 sales & menu
This document discusses how to forecast sales and maximize a restaurant menu. It recommends forecasting total sales based on seating capacity, table sizes, takeout, and bar service. Menus should be engineered using menu mix and item contribution margins. Menu items are classified as stars, cash cows, dogs, or plow horses based on popularity and profitability to determine pricing and placement on the menu. Sales can be calculated by average check, meal period, or type of sale. Forecasting is educated estimates while tracking uses actual sales numbers to monitor menu performance.
52 costing
This document discusses start-up and operational costs for opening a restaurant. It lists various equipment, supplies, furniture, licenses, and fees that make up start-up costs. Operational costs include ongoing expenses like paper supplies, linens, uniforms, and vendors for ingredients. The document also provides tips on equipment options like rentals, leasing, or buying used versus new. It cautions being wary of vendors and notes key details about major suppliers. Finally, it includes an example recipe costing breakdown to determine the per person cost.
51 menus
This document discusses various types of menus, menu styles, laws regarding menu content, and considerations for menu development and standardization of recipes. It covers static, cycle, and market menus; a la carte, semi a la carte, and prix fixe styles; truth in menu laws regarding quality, quantity, and nutrition; and factors like seasonality, pricing, and layout/presentation. It also defines basic, component, and plate recipes and components of standardized recipes.
50 introduction
This document provides guidance and templates for developing an entrepreneurship or business plan for a new restaurant. It includes instructions on writing standardized recipes, costing recipes, conducting yield tests, creating menus and budgets, performing a SWOT analysis, and drafting a business plan with sections for executive summaries, organizational charts, resumes, mission statements, break-even points, and financial projections. Sample mission statements are given from well-known restaurants as examples. The next steps outlined are to submit recipes for a menu, cost out menu items, draft menu and concept ideas, work on a triple bottom line analysis and SWOT analysis, and assign roles by submitting resumes.
Hors D’oeuvres
The document provides information and guidelines for preparing different types of hors d'oeuvres. It discusses cold hors d'oeuvres such as canapés and their components. It also covers hot hors d'oeuvres and factors to consider like temperature control and ease of eating. Other hors d'oeuvres mentioned include dips, crudité and cheese platters, and raw bars. The document concludes with tips for assembling, serving, and replenishing hors d'oeuvres, whether using a butler or buffet style.
42 tuiles gelatin & foams
This document discusses various dessert garnishes including tuiles, florentine batter, gelatin, and foams. Tuiles are thin crisp cookies that are pliable when warm and can be molded into shapes. Florentine batter produces lacy, brittle cookies that spread during baking. Gelatin is extracted from cartilage and comes in powder or sheet form, absorbing liquid and setting when chilled. Dessert foams are made from whipped egg whites, cream, or stabilized liquids charged with nitrous oxide.
40 cakes
This document discusses various cake mixing methods and types of cakes. It covers high-fat and egg foam cakes like butter cakes, genoise, sponge cake, angel food cake, and chiffon. Adjustments for high altitude baking are outlined, such as reducing chemical leavening and increasing temperature. Buttercream frosting methods like American, Swiss meringue, Italian, and French are defined. Cheesecake and baked custard techniques are explained, along with troubleshooting tips. The document concludes with assignments and guidelines for plated desserts focusing on techniques, balanced flavors, textures, colors, and temperatures.
Day 38 cookies, cakes, pastries
This document discusses different types of cookies including drop cookies, icebox cookies, bar cookies, sheet cookies, cut-out cookies, pressed cookies, rolled or molded cookies, and wafer cookies. It also discusses storing cookies and provides details on pâte à choux (cabbage paste), its two-part cooking method, and applications including cream puffs, éclairs, swans, and gougers.
Day 37 pies & tarts
The document discusses the differences between pies and tarts, including their fillings. Pies have deeper shells and are baked in slanted pans, while tarts have shallow shells and are baked in short-sided pans. Common fillings include creams, curds, custards, various fruits, and combinations thereof. The document also covers pie dough types like basic, flaky, and sweet doughs. Techniques like blind baking and docking are described. Assembly, topping, and storage methods are provided.
Baking techniques
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
Day 36 custards & laminated dough
Custards are any liquid set with eggs. Sugar slows coagulation while acids speed it up. Starch coats proteins to prevent over coagulation and allows custards to be baked instead of just boiled. Egg yolks contain an enzyme that must be neutralized by boiling. Custards can be stirred on the stovetop or baked in a water bath. Enriched dough contains higher amounts of fat, milk, eggs or sugar for tenderness and richness, such as brioche made with butter and eggs using a pre-ferment, or olive oil-enriched focaccia.
32 breakfast cookery
This document provides information on quick breads and breakfast pastries. It discusses different types of leavening including biological, chemical, and mechanical methods. Specifically, it describes how baking soda and baking powder work as chemical leavening agents and how to properly incorporate them. The document also covers baking principles such as how altitude affects baking and different mixing methods for batters and dough. Finally, it provides an overview of breakfast pastries like Danish pastries made from enriched and laminated doughs that are filled before baking.
30 eggs
This document provides instruction on various aspects of breakfast cookery including:
- Different egg cooking methods such as sunny side up, over easy, poached, and scrambled.
- The anatomy of an egg including the shell, white, yolk, and other internal parts.
- Temperature guidelines for cooking eggs and meat.
- Grading and proper storage of eggs.
- Types of breakfast meats including bacon, sausage, and ham.
- Tips for making pancake and waffle batters.
31 breakfasgt
The document discusses different types of dairy products including milk, fermented milk, butter, and cheese. It provides details on whole milk, evaporated milk, sweetened condensed milk, dry milk powder, half and half, light cream, whipping creams, buttermilk, sour cream, creme fraiche, yogurt, pasteurization, homogenization, raw milk, salted and European style butter, whipped and clarified butter, characteristics of cheese including moisture levels and milk fat percentages, rinds, and common cheese types such as fresh, blooming rind, semi-soft, washed rind, firm, hard, and blue.
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：A575476】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：A575476】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
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Innovation Management Frameworks: Your Guide to Creativity & Innovation
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15 poultry
- 1. Inspection and Grading • Grades A, B or C • The changing face of graded poultry in the marketplace • The age of a bird when processed is a key factor in flavor and tenderness Chef Michael Scott Lead Chef Instructor AESCA Boulder • USDA inspection is mandatory for public consumption: guarantees wholesomeness • Grading is voluntary: graded for overall quality, it is a marketing tool.
- 2. Types of Poultry • Rock cornish game hen or Poussin (French) - 5-6 weeks old • Broiler/fryer - 13 weeks old • Roaster - 3-5 months old • Capon: castrated male - Under 8 months old • Hen/stewing - Over 10 months old • Duck • Moulard, Muscovy, Pekin • Magret: the breast portion of the Moulard • • • • • Goose Guinea fowl Pigeon (squab) Turkey Ratites: ostrich & emu, rhea Chef Michael Scott Lead Chef Instructor AESCA Boulder • Chicken
- 3. Structure – Dark Meat • More fat & connective tissue • More myoglobin • Makes meat red • Develops with age & muscle use • The more myoglobin the darker the meat the more connective tissue • Breast meat of flying birds • Cooked Medium rare to Medium • Sliced thin against the grain Chef Michael Scott Lead Chef Instructor AESCA Boulder • Legs & thighs • Longer cooking time • Tougher meat
- 4. • Breast of flightless birds • Very little myoglobin • Very little connective tissue • Very tender but becomes tough, chewy, stringy and dry when overcooked (over 155 ̊F) • Careful slow gentle heat is recommended Chef Michael Scott Lead Chef Instructor AESCA Boulder Structure – White Meat
- 5. Giblets & other parts • Should be used when fresh or stored frozen • Liver • Neck, gizzards, heart • Used in stock preparation • Gizzards sometimes ground and added to certain dishes • Giblet gravy • Feet • Cocks comb • eggs Chef Michael Scott Lead Chef Instructor AESCA Boulder • Fattened goose & duck livers – foie gras • Chicken livers – don’t throw away, don’t put in stock
- 6. • Highly perishable • Store on ice @ 32 ̊F – 34 ̊F • Thaw under refrigeration • Particularly susceptible to contamination by salmonella bacteria • Be very aware of cross contamination • Stuffing poultry – use caution Chef Michael Scott Lead Chef Instructor AESCA Boulder Sanitation & Safety
- 7. • White – buried in order to impede chlorophyll production which makes it bitter – proffered in most of Europe – more tender • Green – allowed to develop chlorophyll, cultivated by Auguste Escoffier for the English market • Purple – cultivated in Italy first • • • • Eat when tops are tight and unopened Peel fiberous stalks Blanch & shock to lock green color in Level of doneness may differ based on personal preference Chef Michael Scott Lead Chef Instructor AESCA Boulder Asparagus
- 8. Review Cooking Methods • Dry heat • Roast/bake • Grill • Broil • Sauté/pan sear • Pan fry/deep fry • Moist heat • • • • Poaching – Court Bouillion Steaming Sweating Poele • Combination • Braising • Stewing • Poéléing Chef Michael Scott Lead Chef Instructor AESCA Boulder • Dry heat w/fat