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766391181-SAY-THE-COLOR-OF-THE-WORD-NOT.pptx
- 1. SAY THE COLOROF THE WORD, NOT THE WORD
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- 12. MARINADES • Good marinadeswill add flavor to your favorite meat make it more tender and juicer. Making marinade is very simple. All you need are three basic components.The first is an acid, such as lemon juice, vinegar, yogurt, or wine.
- 13. TYPES OF MARINADES 1.Pineapple marinade - this sweet, fruity marinade works great on any cut of pork or chicken giving it a great Hawaiian Teriyaki flavor.Try this marinade when you are simply placing cut strips of pork or chicken over rice.You can make extra marinade to use as a suace as long as you keep it separate from the meat.
- 14. 2. Pork Chopmarinade - this is a great Asian style marinade that works well on all cuts of pork, particularly pork chops, reminiscent of Teriyaki marinade with a hint of heat from the chili sauce. 3. Pork Rib marinade - this marinade uses a pork rub for the seasoning with vinegar and water to turn in into a marinade. 4. Teriyaki marinade - this Teriyaki marinade works particularly well with pork and poultry and gives it a sweet salty taste.
- 15. 5. Mustard-Vinegar Marinade- this is a simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry. EFFECTS OF HEAT ON MEAT 1. It tenderizes connective tissue if moistureis present and cooking is slow.
- 16. 2. It coagulatesprotein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long. 3. High heat toughens and shrinks protein and results in excessive moisture lost. 4. Roasts cooked at low temperature shrink less and loss less moisture. 5. Moist heat penetrates meat quickly.To avoid over cooking, meat should be simmered, never boiled.
- 17. METHODS OF COOKINGMEAT • Dry heat cooking - such as roasting, broiling, or Sauteing. • Moist heat cooking - like braising, steaming, or poaching. CHOOSING THE RIGHT COOKING TECHNIQUE Using the appropriate cooking methods for the type of food being prepared is a major part of the culinary arts.Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture.
- 18. 1. Dry heatCooking - Refers to any cooking technique where the heat is transferred to the food item without using any moisture. It involves high heat 300° F. 2. Roasting and baking- Are forms of dry heat cooking that use hot, dry air to cook food. Like other dry-heat cooking methods, roasting and baking brown the surface of the food, which in turn develop complex flavor and aromas.
- 19. 3. Grilling andbroiling- Are dry heat cooking methods that rely on heat being conducted through the air from an open flame.
- 20. 4. Sauteing andpan frying - Form off dry-heat cooking that uses a very hot pan and a small amount of fat to cook methods, sauteing brown the food surface as it cooks and develops complex flavors and aromas.
- 21. 5. Deep Frying- food in hot, liquid fat, it might take some time to get used to the idea that its actually a form of dry-heat cooking.
- 22. 6. Moist heatcooking - Moist heat cooking include technique that involves cooking with moisture whether its steam, water, stock. wine or some other liquid. Hollandaise.
- 23. 7. Simmering -The cooking liquid is a bit hotter than poaching from 180°F to 205 here we will see bubbles forming and gently rising to the surface of the water.
- 24. 8. Boiling -the hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F.
- 25. 9. Steaming isa moist-heat cooking technique that employs hot steam to conduct the heat to the food item.
- 26. 10. Braising andstewing- 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.
- 27. 11. Begin bysearing- braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly to a low temperature.
- 28. • Factors affectingchoice of cooking methods in meat • 1. Cuts of meat Tender cuts like ribs and loin cuts are used foe roasting, broiling and grilling Less tender cuts from leg or round are used for braising Tougher cuts from chuck or shoulder • 2. Fat content Meat high in fat are cooked without added fat, such as roasting or broiling Meat low in fat are often cooked with added fat to prevent dryness, like sauteing, pan frying or braising • 3. Desired quality-Tenderness is not the only goal of cooking Flavor and appearance is also one of the objective to get the desired quality
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- 32. PIN A PULLMAR IN AID
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- 34. POOR KREEB MARIN AID
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- 38. TERRY YAK MARRYNADE
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