This document provides information about cooking meat including definitions, composition, tools needed, principles of meat preparation, market forms of meat, cuts from different animals, basic preparation methods, cooking methods, ways to tenderize tough cuts, and examples of marinades. It defines meat as the edible flesh of animals and discusses its nutrient composition. It outlines various knives, equipment, principles like developing flavor with heat or preserving moisture with low heat. It also describes different market forms of meat from fresh to frozen to cured.
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.
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
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
Stocks are flavored water preparations made by simmering various ingredients like bones, meat, vegetables, and herbs in water. They form the base for many soups and sauces. There are different types of stocks including white stocks made by simmering ingredients in cool water, brown stocks made by first browning bones and vegetables, and dashi, a Japanese stock made from kelp, bonito flakes, and water. Proper preparation and long simmering helps extract maximum flavor from the ingredients.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
This document provides information on preparing and cooking various types of meat. It discusses the primal cuts of beef, pork, and sheep meat. It also describes common knives used for cutting meat and gives details on the composition and basic preparation methods for meat. Further, it outlines various cooking methods for meat like roasting, grilling, braising and factors that affect the choice of cooking method.
This document provides instructions for preparing different types of stocks, which are flavorful liquids made by simmering bones and vegetables. It discusses how to make white stock from chicken, veal or beef bones along with mirepoix vegetables. Brown stock is also covered, which requires first browning the bones and vegetables in the oven before simmering. Precise techniques are outlined, such as skimming scum, maintaining water levels, and rapid cooling of finished stocks. The stocks can be refrigerated for a few days or frozen for months.
Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
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.
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
This document provides information on types of knives used in meat cookery, the composition and structure of meat, basic meat preparation techniques, different cuts and sources of meat, doneness levels, nutrient content, and forms of preserved and processed meat. It also discusses marinating meat, including common marinade types and general marinating guidelines.
Stocks are flavored water preparations made by simmering various ingredients like bones, meat, vegetables, and herbs in water. They form the base for many soups and sauces. There are different types of stocks including white stocks made by simmering ingredients in cool water, brown stocks made by first browning bones and vegetables, and dashi, a Japanese stock made from kelp, bonito flakes, and water. Proper preparation and long simmering helps extract maximum flavor from the ingredients.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
This document provides information on preparing and cooking various types of meat. It discusses the primal cuts of beef, pork, and sheep meat. It also describes common knives used for cutting meat and gives details on the composition and basic preparation methods for meat. Further, it outlines various cooking methods for meat like roasting, grilling, braising and factors that affect the choice of cooking method.
This document provides instructions for preparing different types of stocks, which are flavorful liquids made by simmering bones and vegetables. It discusses how to make white stock from chicken, veal or beef bones along with mirepoix vegetables. Brown stock is also covered, which requires first browning the bones and vegetables in the oven before simmering. Precise techniques are outlined, such as skimming scum, maintaining water levels, and rapid cooling of finished stocks. The stocks can be refrigerated for a few days or frozen for months.
Meat : Structure, Composition and Characteristics.Umesh Maskare
Meat - General introduction about meat, production and consumption in all over the World, its Complete structure and Composition with data and Characteristic Properties.
Learning Outcome 2 Prepare Soups Required for Menu Item.pptxZilpa Ocreto
The document discusses different classifications and types of soups including clear soups like consommé and vegetable soup, thick soups like bisque and cream soup, and other categories like dessert, fruit, cold, and Asian soups. It provides details on ingredients used for soups and lists common thickening agents. The document also includes sample quiz questions to test knowledge of soup preparation and classifications.
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.
This document discusses meats and poultry used for food. It identifies different types of meat including pork, veal, beef, venison, and carabeef. Poultry includes chicken, duck, goose, turkey and others. Meats and poultry are sold in various forms such as fresh, chilled, frozen, and cured. Cuts of meat are classified as tender, less tender, or tough. When buying meat and poultry, it is important to select products that are clean, properly stored, and brightly colored with no slime or odors.
The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
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.
This document provides information on different types of seafood including round fish, flat fish, mollusks, and crustaceans. It discusses the characteristics of fresh whole fish and shellfish and how to properly store, handle, cook, serve and prepare different seafood items to avoid foodborne illness. Safety tips are provided such as using a food thermometer, avoiding cross-contamination, and properly cooking and refrigerating leftovers. Accompaniments and cooking methods for seafood are also outlined.
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.
Powerpoint presentation of "Stocks" 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
Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
The document discusses the various parts of a fish including fins like the caudal, dorsal, pectoral, and anal fins. It also mentions internal structures like gills, gill covers, mouth, eyes, nostrils, scales, and lateral line. Fish are composed primarily of water, protein, fats, and small amounts of minerals and vitamins. Their tissue is not very connective, allowing fish to cook quickly and remain tender. Checking freshness of fish involves looking at color, eyes, gills, texture, and scales. Shellfish should be alive or have tightly closed shells.
This document discusses poultry and game meats. It defines poultry as domesticated birds used for food, such as chicken, turkey, duck, pigeon and quail. Game refers to wild birds hunted for food. Poultry is classified based on attributes like age, sex and weight. Common cuts of poultry include whole chickens, halves, quarters, parts like wings, thighs and drumsticks. Selecting high quality poultry involves checking for signs of youth, health and lack of defects. The document also outlines preparation and butchering processes for poultry.
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
1. This document discusses different types of meat entrees, methods of cooking meat to different levels of doneness, nutrients in meat, forms and cuts of meat, making marinades, and effects of heat on meat.
2. It defines entrees as main dishes that can be either hot or cold and are usually cut into pieces before cooking, unlike larger whole pieces.
3. Meat cooking temperatures for different levels of doneness from rare to well done are provided for several types of meat including beef, pork, and ground beef.
All about handling foods down to cooking aand also basic and complex informat...Padme Amidala
This document provides information on preparing and cooking with eggs, pasta, grains, and other farinaceous dishes. It discusses ingredients, tools, cooking methods, presentation, portion sizes, and food safety. Specifically, it outlines 7 essential egg safety tips, lists varieties of egg dishes like boiled and scrambled eggs, and discusses the nutritional value of eggs. It also identifies ingredients for pasta/grains, common types of pasta/grain dishes, and methods for preparing items like carbonara, cereals, and gnocchi. Lastly, it provides guidance on food handling, storage, and hygienic practices for pasta/grains.
The document discusses several techniques for storing meat to prevent bacterial growth:
1. Refrigerating meat at 40°F or below slows bacterial growth but does not stop it. Meat should be wrapped before refrigerating to prevent cross-contamination.
2. Smoking meat removes moisture needed for bacteria to grow, resulting in meat that stays fresh for up to a week refrigerated or 2 months frozen.
3. Drying and salting/curing meat also remove moisture, and can be combined with smoking to improve flavor. Dried meats can be stored at room temperature.
10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptxJenica Torres
This lesson covers preparing stocks, sauces, and soups for commercial kitchens and catering operations. Stocks are flavorful liquids made by simmering meaty bones, seafood, and vegetables in water with aromatics. There are various types of stocks including chicken stock, fish stock, and vegetable stock. Soups are based on stocks and can be clear, thickened with a roux or other thickener, or other varieties. The lesson teaches how to properly prepare, cook, and store stocks and the various soup classifications including clear soups, thick soups, cream soups, and other types. Learners are expected to demonstrate skills in preparing required stocks, soups, and sauces for
This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
This document outlines 5 common ways to cook vegetables - boiling and steaming, sautéing and pan-frying, braising, baking, and deep-frying. It provides details on each method such as boiling vegetables until just cooked and then cooling and reheating them to prevent overcooking, braising vegetables by placing them in a pan and covering with liquid to cook slowly, and baking starchy vegetables to produce a desirable texture from the dry heat of the oven.
Identifying a variety of poultry and game Foods1975
This document defines poultry and game meats. Poultry includes chickens, turkeys, geese and ducks that are domestically raised, while game includes wild animals and birds that are hunted. It identifies common types of poultry such as chicken, duck, quail, and pigeon, and types of game including crocodile, wild duck, snake, and emu. The document also lists commonly available cuts of poultry like legs, breast, and thighs.
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
This document provides information about cooking meat, including definitions of meat, its nutritional composition, tools used for meat preparation, principles of meat cooking, market forms of meat from different animals, meat cuts, ways to tenderize tough cuts, basic meat preparation methods, cooking methods, marinades, and examples of specific marinade recipes.
Learning Outcome 2 Prepare Soups Required for Menu Item.pptxZilpa Ocreto
The document discusses different classifications and types of soups including clear soups like consommé and vegetable soup, thick soups like bisque and cream soup, and other categories like dessert, fruit, cold, and Asian soups. It provides details on ingredients used for soups and lists common thickening agents. The document also includes sample quiz questions to test knowledge of soup preparation and classifications.
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.
This document discusses meats and poultry used for food. It identifies different types of meat including pork, veal, beef, venison, and carabeef. Poultry includes chicken, duck, goose, turkey and others. Meats and poultry are sold in various forms such as fresh, chilled, frozen, and cured. Cuts of meat are classified as tender, less tender, or tough. When buying meat and poultry, it is important to select products that are clean, properly stored, and brightly colored with no slime or odors.
The document provides information on meat and poultry including recommended servings, cuts of beef and pork, types of poultry, safe cooking temperatures, and storage guidelines. It discusses the importance of protein for the body and recommends removing skin from poultry and using cooking methods like broiling or grilling to reduce fat. Grading systems for beef and poultry are explained to indicate quality.
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.
This document provides information on different types of seafood including round fish, flat fish, mollusks, and crustaceans. It discusses the characteristics of fresh whole fish and shellfish and how to properly store, handle, cook, serve and prepare different seafood items to avoid foodborne illness. Safety tips are provided such as using a food thermometer, avoiding cross-contamination, and properly cooking and refrigerating leftovers. Accompaniments and cooking methods for seafood are also outlined.
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.
Powerpoint presentation of "Stocks" 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
Stocks are flavorful liquids made by simmering bones, meat scraps, vegetables, and seasonings in water. There are several types of stocks including chicken, white, and brown. Mirepoix and acid products are commonly used ingredients. Cooking times vary from 3-10 hours depending on the type of stock. Soups are based on stocks and can be clear, thick, or other varieties. Sauces are used to flavor, moisten, and enhance foods. Common sauces include white sauce, hollandaise, and tomato sauce. Thickening agents like roux are used to achieve the proper consistency.
The document discusses the various parts of a fish including fins like the caudal, dorsal, pectoral, and anal fins. It also mentions internal structures like gills, gill covers, mouth, eyes, nostrils, scales, and lateral line. Fish are composed primarily of water, protein, fats, and small amounts of minerals and vitamins. Their tissue is not very connective, allowing fish to cook quickly and remain tender. Checking freshness of fish involves looking at color, eyes, gills, texture, and scales. Shellfish should be alive or have tightly closed shells.
This document discusses poultry and game meats. It defines poultry as domesticated birds used for food, such as chicken, turkey, duck, pigeon and quail. Game refers to wild birds hunted for food. Poultry is classified based on attributes like age, sex and weight. Common cuts of poultry include whole chickens, halves, quarters, parts like wings, thighs and drumsticks. Selecting high quality poultry involves checking for signs of youth, health and lack of defects. The document also outlines preparation and butchering processes for poultry.
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
1. This document discusses different types of meat entrees, methods of cooking meat to different levels of doneness, nutrients in meat, forms and cuts of meat, making marinades, and effects of heat on meat.
2. It defines entrees as main dishes that can be either hot or cold and are usually cut into pieces before cooking, unlike larger whole pieces.
3. Meat cooking temperatures for different levels of doneness from rare to well done are provided for several types of meat including beef, pork, and ground beef.
All about handling foods down to cooking aand also basic and complex informat...Padme Amidala
This document provides information on preparing and cooking with eggs, pasta, grains, and other farinaceous dishes. It discusses ingredients, tools, cooking methods, presentation, portion sizes, and food safety. Specifically, it outlines 7 essential egg safety tips, lists varieties of egg dishes like boiled and scrambled eggs, and discusses the nutritional value of eggs. It also identifies ingredients for pasta/grains, common types of pasta/grain dishes, and methods for preparing items like carbonara, cereals, and gnocchi. Lastly, it provides guidance on food handling, storage, and hygienic practices for pasta/grains.
The document discusses several techniques for storing meat to prevent bacterial growth:
1. Refrigerating meat at 40°F or below slows bacterial growth but does not stop it. Meat should be wrapped before refrigerating to prevent cross-contamination.
2. Smoking meat removes moisture needed for bacteria to grow, resulting in meat that stays fresh for up to a week refrigerated or 2 months frozen.
3. Drying and salting/curing meat also remove moisture, and can be combined with smoking to improve flavor. Dried meats can be stored at room temperature.
10 Cookery _LESSON 1 PREPARE STOCKS, SAUCES AND SOUPS.pptxJenica Torres
This lesson covers preparing stocks, sauces, and soups for commercial kitchens and catering operations. Stocks are flavorful liquids made by simmering meaty bones, seafood, and vegetables in water with aromatics. There are various types of stocks including chicken stock, fish stock, and vegetable stock. Soups are based on stocks and can be clear, thickened with a roux or other thickener, or other varieties. The lesson teaches how to properly prepare, cook, and store stocks and the various soup classifications including clear soups, thick soups, cream soups, and other types. Learners are expected to demonstrate skills in preparing required stocks, soups, and sauces for
This document provides information and instructions for preparing and cooking seafood dishes. It discusses different types of seafood like fish and shellfish, gives examples like salmon and crab. It also identifies common kitchen tools used for seafood preparation like fish knives and seafood forks. The document classifies seafood into categories like fin fish and shellfish, and mollusks and crustaceans. It covers the composition of fish and different market forms. Overall, the document provides a comprehensive overview of different types of seafood and instructions for selecting, preparing and cooking seafood safely.
This document outlines 5 common ways to cook vegetables - boiling and steaming, sautéing and pan-frying, braising, baking, and deep-frying. It provides details on each method such as boiling vegetables until just cooked and then cooling and reheating them to prevent overcooking, braising vegetables by placing them in a pan and covering with liquid to cook slowly, and baking starchy vegetables to produce a desirable texture from the dry heat of the oven.
Identifying a variety of poultry and game Foods1975
This document defines poultry and game meats. Poultry includes chickens, turkeys, geese and ducks that are domestically raised, while game includes wild animals and birds that are hunted. It identifies common types of poultry such as chicken, duck, quail, and pigeon, and types of game including crocodile, wild duck, snake, and emu. The document also lists commonly available cuts of poultry like legs, breast, and thighs.
This document provides information on cooking meat, including definitions, composition, tools, preparation methods, cuts from different animals, and ways to tenderize tough cuts. It discusses:
- Meat refers to animal flesh that is eaten as food, consisting mainly of water, protein, and fat.
- Tools for meat preparation include various knives, cutting boards, thermometers, and twine.
- Methods like trimming, slicing, seasoning, and coating prepare meat for cooking.
- Cooking techniques include dry heat methods like roasting and grilling or moist heat like braising and stewing.
- Marinades tenderize meat using acids, oils, and herbs/spices.
This document provides information about cooking meat, including definitions of meat, its nutritional composition, tools used for meat preparation, principles of meat cooking, market forms of meat from different animals, meat cuts, ways to tenderize tough cuts, basic meat preparation methods, cooking methods, marinades, and examples of specific marinade recipes.
This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions that are convenient to buy, prepare, store, and cook. Cuts vary depending on where they come from on the animal, with those from areas of more activity requiring slower cooking. A variety of meats and cuts are available to suit different cooking methods and consumer preferences.
Meat refers to the edible flesh of animals that is eaten as food. It provides nutrients like protein, iron, and B vitamins. Meat consists mainly of water, protein, and fat. Various knives, cutting boards, and thermometers are used to process meat. Common market forms include fresh, chilled, cured, frozen, canned, and dried meats. Meats come from animals like pigs, cattle, sheep, carabao, deer, and goats. Cooking meat is important for tenderness, palatability, and safety by destroying microorganisms.
This document provides information on preparing and cooking meat. It discusses the objectives of learning about meat preparation, which are to perform mise en place, cook meat cuts, present and evaluate meat dishes, and store meat. It then covers topics like the different types of meat, meat cuts, cooking methods, factors that affect tenderness, and types of marinades. Key points covered are the different primal cuts of beef and how to best cook each one.
This document provides an overview of meat and fish processing. It discusses the introduction of meat, including the definition and composition. It describes the types of muscle in animal tissue and the structure of meat muscle. The document outlines the nutritional composition of meat and various methods for classifying, aging, tenderizing, curing, cooking, chilling, freezing, and storing meat. It also provides an introduction to fish processing and classification of edible fish.
LESSON 1 PREPARE AND COOKING MEAT GRADE 10manwithoutapfp
In this lesson, Grade 10 students will learn the essential skills and techniques for preparing and cooking meat. Understanding how to properly handle and cook meat is crucial for both culinary enthusiasts and aspiring chefs. The lesson will cover various aspects, including selecting quality cuts of meat, proper handling and storage techniques, as well as different cooking methods to enhance flavor and texture.
Key Learning Objectives:
Understanding Meat Selection: Students will learn how to identify quality cuts of meat, considering factors such as marbling, color, and freshness.
Proper Meat Handling: Students will be taught proper techniques for handling raw meat to prevent contamination and ensure food safety.
Meat Preparation Techniques: Students will learn basic meat preparation techniques, including trimming, portioning, and tenderizing.
Cooking Methods: The lesson will cover different cooking methods such as grilling, roasting, braising, and pan-searing, along with appropriate seasoning and flavoring techniques.
Food Safety Practices: Emphasis will be placed on maintaining proper hygiene and sanitation practices throughout the meat preparation and cooking process to prevent foodborne illnesses.
Instructional Materials:
Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods.
Demonstration Videos: Videos showing step-by-step instructions for meat preparation and cooking methods.
Recipe Cards: Simple yet flavorful recipes that students can follow to practice their skills.
Safety Equipment: Aprons, gloves, and other safety gear to ensure safe handling of raw meat.
Teaching Methodology:
Lecture and Demonstration: The instructor will provide explanations and demonstrations of meat preparation and cooking techniques.
Hands-On Practice: Students will have the opportunity to practice their skills in a supervised kitchen environment, preparing and cooking meat dishes.
Group Activities: Collaborative activities such as recipe development or cooking competitions can encourage teamwork and creativity.
Discussion and Reflection: Class discussions on food safety, flavor profiles, and cooking tips will allow students to deepen their understanding and reflect on their learning.
Assessment:
Practical Skills Assessment: Students will be assessed based on their ability to properly prepare and cook meat dishes, considering factors such as flavor, texture, and presentation.
Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices.
Participation: Active participation in class activities and discussions will be considered in the overall assessment of student engagement and learning.
Overall, this lesson aims to equip Grade 10 students with the knowledge and skills necessary to confidently prepare and cook meat dishes while prioritizing food safety and culinary excellence.
This document provides information about different types of meat and meat cuts. It discusses how beef, pork, and sheep meat are divided into large sections called primal cuts which are then broken down further. It also defines different levels of meat doneness. It describes various meat cuts like blade steak, chuck, scotch fillet, and sirloin and recommends cooking methods for each. Finally, it provides guidelines for making marinades with acids, oils, and herbs/spices and examples of different marinade recipes.
The document is a prayer asking God for guidance as a new day of learning begins. It asks God to lead the way, allow seeing through His eyes and speaking with His mouth. It also asks God to be with those exploring the world, give a heart to love and be kind, and watch over all teachers, children and families. The prayer ends by saying "In Jesus' name, Amen."
The document provides information on selecting, preparing, and cooking meat. It discusses choosing high quality meat and different meat cuts. It also describes various cooking methods suitable for tender cuts versus less tender cuts, such as roasting tender cuts and braising or stewing less tender cuts. Proper handling and storage of meat to prevent spoiling is emphasized.
This document discusses meat cuts and how they are prepared for consumers. It explains that carcasses are cut into portions for convenience, with different cuts varying in characteristics like fat content. Cuts from the front of the animal contain more connective tissue and require slower cooking, while rear cuts are more tender. A variety of prepared meats are also available, and pork can be cured into products like bacon. Proper cooking methods depend on the specific cut's texture.
Meat refers to animal flesh and parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe and small intestines. Meats should be loosely wrapped and stored under refrigeration. The chef should separate the different kinds of meat to prevent cross –contamination.
They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. Meats that are stored at the proper temperature and under optimal conditions will last without unnoticeable quality loss for several days.
Meat refers to the edible flesh of animals consumed as food. It is made up of water, protein, fat, and other components. There are two main types - red meat which is darker in color due to higher myoglobin content, and white meat which is lighter. Common meats include beef, pork, lamb, and poultry. The structure and composition of meat affects qualities like tenderness, juiciness and flavor. Proper cooking and storage methods help retain the best qualities of different cuts of meat.
This document discusses different cooking methods for various meat cuts. It explains that the cooking method depends on the muscle fiber and connective tissue content. Moist heat methods like simmering, stewing and braising are best for tougher cuts as they help tenderize the meat over a long, slow cooking time. Dry heat methods like roasting, broiling and grilling work well for more tender cuts. The document provides details on each cooking technique and recommendations on which cuts they are suited for.
Beef is the meat from domestic cattle. It is categorized as red meat and is one of the most popular types of meat worldwide. There are various cuts of beef from different parts of the cow, and beef provides nutrients like protein, fat, vitamins, and minerals. Beef can be cooked using moist heat methods like braising or dry heat methods like grilling, and the doneness depends on the cooking method and desired internal temperature or texture.
This document discusses meat, including its composition, sources, and preparation methods. Meat is composed primarily of water, protein, and fat, and provides vitamins and minerals. The main types of meat and their animal sources are discussed, including pork, beef, lamb, and others. Basic preparation methods like washing, skinning, and cooking are outlined. Cooking methods include dry heat methods like roasting and grilling, and moist heat methods like simmering, braising, and stewing.
This document provides information about different types of meats. It describes the differences between collagen and elastin, visible and invisible fat in meat, beef and veal, wholesale and retail cuts of meat. It also summarizes the prime, choice and select grades of meat, why loin meat is more tender than chuck, and how marbling affects tenderness. Various cooking methods for tenderizing less tender cuts are outlined.
The document discusses the three main types of cooking methods - dry heat cooking, moist heat cooking, and combination cooking. It provides examples of specific cooking techniques that fall under each method (e.g. broiling, poaching, braising), along with best foods to use for each technique. Understanding the different cooking methods is important for becoming a great chef and achieving consistent results.
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2. Meat
• refers to the edible flesh
of animals
• is animal flesh that is
eaten as food
3. • What we eat are the muscles of animals
• Meat and poultry are excellent nutrient sources of:
– Protein (builds and repairs body tissue, makes you
feel fuller longer)
– Iron (helps carry oxygen to body tissues through
blood, helps produce energy)
– B vitamins (support metabolism, maintain healthy
skin and muscle tone, enhance immune system
function, promote cell growth)
22. High Heat Develops Flavor
The Maillard reaction occurs when the
amino acids and sugars in the food are
subjected to heat, which causes them to
combine. In turn, hundreds of different flavor
compounds are created. These compounds
break down to form yet more new flavor
compounds, and so on, and so on.
23. Low Heat Preserves Moisture
For large cuts of meat or poultry, we often
advocate a low-and-slow cooking
method. This approach allows the center
to come up to the desired internal
temperature with less risk of overcooking
the outer layers.
24. Match the Cut to the Cooking Method
Tender cuts with little connective tissue
generally come from parts of the animal that
receive little exercise (like the loin, the area
along the back of the cow or pig). These cuts
respond best to quicker, dry-heat cooking
methods, such as grilling or roasting.
25. Don’t Forget About Carryover Cooking
Since the temperature of meat will continue to
rise as it rests, an effect called carryover
cooking, meat should be removed from the
oven, grill, or pan when it’s 5 to 10 degrees
below the desired serving temperature.
Carryover cooking doesn’t apply to poultry and
fish.
26. Why Resting Meat Is Essential
The purpose of resting meat is to allow the
juices, which are driven to the center during
cooking, to redistribute themselves throughout
the meat. As a result, meat that has rested will
shed much less juice than meat sliced straight
after cooking.
28. Market Forms of Meat
• Fresh Meat – this is meat immediately after
slaughter, without undergoing chilling or
freezing.
29. Market Forms of Meat
Chilled Meat – is meat that has been cooled to a
temperature just above freezing (1-3°) within 24
hours after slaughter.
30. Market Forms of Meat
• Cured Meat – are meat products that have
been treated with a curing agent solution like
salt, sodium nitrate (salitre), sugar, and spices.
(brining)
31. Market Forms of Meat
Frozen Meat – are meat cuts frozen to
an eternal temperature of (-40°C).
32. Market Forms of Meat
Canned Meat – are cooked meat
products and only requires to be
reheated.
33. Market Forms of Meat
Dried Meats – dehydrated meats. (beef
jerky)
47. Meat today…
• Boneless cuts (beef, pork and
lamb) – economical and suitable for
quick and easy methods of cooking,
e.g. grilling.
• Boned and rolled joints of
meat – smaller joints to reduce
cooking time and making it easier to
carve.
• Lean and extra lean cuts –
trimmed cuts of meat which are
lower in fat.
48. Meat today…
• Cubes of meat – sold cut
into cubes, ready for making
stews, kebabs and casseroles.
• Lean minced meat – meat
is trimmed of fat and minced.
• Thin strips – meat is pre-
cut into strips, suitable for
quick cooking methods, e.g.
stir-frying.
49.
50. 1. It refers to the animal flesh
that is eaten as food.
2. What vitamins builds and
repairs body tissue, makes you
feel fuller longer?
3. The meat that has been
cooled to a temperature just
above freezing (1-3°) within 24
hours after slaughter
51. 4. They are meat products that have
been treated with salt, sodium nitrate
(salitre), sugar, and spices.
5. Cooked meat products and only
requires to be reheated.
6. It is the type of meat that is
dehydrated.
7. This are trimmed cuts of meat
which are lower in fat.
52. 8. The meat is pre-cut into strips,
suitable for quick cooking method.
9. The meat today which has
smaller joints to reduce cooking
time and making it easier to carve.
10. This is meat immediately after
slaughter.
53. State the meat of the
following animals:
1.Carabao
2.Goat
3.Cattle
4.Pig
5.Sheep
62. Just beat it
Pounding meat with
a mallet is a
surprisingly effective
way to tenderize it.
The downside is that
it can actually work
too well, turning your
meat into mush.
63. Slice it right
Slicing cooked
steak thinly. The
idea is to break up
the long, tough
meat fibers so they
are shorter and
thus easier to
chew.
64. Marinate
with acid
Acids can help break
down tough meat.
Soaking meat in a
marinade made with
lemon or lime juice,
buttermilk or even
yogurt can help
tenderize tough
proteins.
66. Salt it
Heavily salting a
tough cut of meat
and letting it sit an
hour or two before
you cook it is an
effective way to
break down tough
muscle fibers, no
fussy marinade
needed.
67. Slow-cook it
Cooking tough cuts of
meat with low-
temperature heat over
a long period of time is
a great way to
tenderize it. Tough
fibers, collagen and
connective tissues will
break down, leaving
you with tender meat.
69. 1. Washing Generally, the
only occasion in which you
will have to wash meat is
when it comes into contact
with blood during
preparation. After washing,
dry the food thoroughly with
absorbent kitchen paper.
70. 2. Skinning Most of the meat
you dealt with has been already
skinned by the supplier.
3. Dicing Meat are diced when
it is cut into cubes for various
types of casseroles, stems,
curries, and dishes such as
steak, kidney pie and pudding.
71. 4. Trimming Reasons for trimming:
a.Improve the appearance of the cut or
joint
b. Leave as much of the meat intact as
possible.
c. Leave an even thickness of fat (where
fat is to be left). How much fat you trim off
will depend on the type of meat,
preference, and the cooking process to be
used. d. Remove as much gristles and
sinews as possible.
72. 5. Slicing It is the cutting of meat
by determining the direction of the
grain (the muscle fibers), and cut
across the grain. This is
particularly important with tougher
cuts such as steak, in which the
grain is also quite obvious.You
slice meat with―instead of
against―the grain.
73. 6. Seasoning It is the addition of salt and
white or black pepper to improve the flavor
of food.
a. Use white pepper or cayenne pepper
on food which you want to keep attractive
with white color. b. Add salt to roast and
grill after the meat has browned. Adding
salt before cooking will extract the juices
of the meat to the surface, and slows
down the browning reactions (which need
high temperature and dry heat).
74. 7. Coating The two basic coatings
are:
a.Flour – coat the meat before
cooking, otherwise the flour becomes
sticky and unpleasant.
b. Bread crumbs – coat the meat in
flour, then egg wash (egg wash is
made of lightly beaten whole egg
with a little water/milk) and finally
with the bread crumbs.
75. Methods of cooking meat
1.Dry heat cooking, such as
roasting, broiling, or sautéing.
2. Moist heat cooking, like
braising, steaming, or poaching.
76. Dry heat cooking
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.
81. Dry heat methods
Dry heat methods mean
cooking without any water
or steam, although some
kind of cooking oil is often
used. Dry heat methods
are for foods which are
naturally tender.
82. Saute
Fairly high heat, very little fat …
which means to toss quickly in a
pan with very little fat and a fairly
high heat.
83. Pan fry
Moderate heat & a moderate amount of
fat …which means to cook in a
moderate amount of fat over a
moderate heat. Usually breaded foods
like cutlets are pan fried.
85. Pan broil
…which means to cook something
in a pan with no added fat.
A moderate heat, no fat. Usually
foods which have their own fat, like
steaks, burgers or bacon
86. Roast or bake
…which means to cook by exposing
food to hot, dry air in an oven
To cook by exposing to hot, dry air.
87. Griddle
…which means to cook food on a flat,
hot surface.
To cook on a flat, hot surface. This is
very common because a griddle can
cook many foods quickly.
88. Grill
…which means to cook food on
metal bars over radiant heat.
To cook on bars, over radiant heat.
93. C o m b i n a t i o n
m e t h o d s
Combination methods
mean cooking food using
first a dry heat and then
adding liquid or steam.
Combination methods
are used to tenderize tough
cuts of meat
97. Mar inades
Good marinade will add
flavor to your favorite meat
and make it more tender and
juicy. Making a marinade is
very simple.
98. The first, is an ACID, such as lemon juice,
vinegar, yogurt, or wine. The acid is
important as it breaks down the meat and
tenderizes it.
The second, is OIL. This protects and
preserves the food while marinated and also
when it‘s being cooked.
The third, is any HERB AND/OR SPICE. This is
what gives a marinade its unique flavor and
zest.
100. Pork Chop Marinade
This 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 chili sauce.
101. •1/4 cup olive oil
•1/4 cup soy sauce
•1 clove garlic, minced
•2 tbsp sugar
•salt and ground black pepper to
taste
•2 pounds pork tenderloin
102. Whisk together the olive oil, soy sauce, garlic,
mustard, salt, and pepper in a bowl.
Place the pork loin in a large resealable plastic
bag and pour in the marinade.
Marinate in the refrigerator at least 1 hour
before cooking.
Preheat an oven to 350 degrees F (175
degrees C).
Transfer the pork loin to a baking dish; pour
marinade over the pork.
Cook in the preheated oven until the pork is
no
longer pink in the center.
103. Jamaican Jerk Marinade
You've heard of Jerk
seasonings and Jerk rubs, well
this is a jerk marinade that
gets that jerk flavor deep into
the meat.
104. ½- medium onion coarsely chopped
4 medium scallions green onions chopped
2-3 Tablespoons Fresh Thyme
1½ tablespoons fresh ginger chopped
8 Garlic cloves chopped
1 Tablespoon cinnamon powder
1 Tablespoon Allspice coarsely ground
1 tablespoon coarsely white pepper
½ Tablespoon freshly grated nutmeg
2 tablespoons dark brown sugar
2 Tablespoons Honey
2 Tablespoons Maggi Sauce or Soy sauce
1 Tablespoon bouillon powder such as knorr
1 cup Fresh Mango, Pineapple(optional)
1 or more Scotch Bonnet Pepper adjust to taste
105. Instructions
In a food processor combine all the ingredients. Adjust
for taste and heat level with more or less spice.
Refrigerate and use when ready.
Recipe Notes
If it is your first time working with Hot peppers use
gloves.
For a more intense Jerk Flavor leave out the fruits and
use less than half of the onions.
Since scotch bonnet pepper are hard to find here in the
U.S. Substitute Scotch bonnet pepper with Habanero
pepper. Or for am milder taste use habanero peppers
and leave out the seeds.
You can easily make this paleo by omitting the sugar
and using honey and/ or coconut sugar instead
106. Pork Rib Marinade
BBQ Guru posted this marinade
recipe to the forum. It uses a pork
rub for the seasoning with vinegar
and water to turn it into a
marinade.
107. 1⁄4cup brown sugar
1⁄4teaspoon ground black pepper
1⁄2teaspoon garlic powder 1⁄2teaspoon
onion powder
1⁄4cup water
1⁄3cup Worcestershire sauce
1 1⁄2ounces soy sauce
2tablespoons inglehoffer original stone
ground mustard
1⁄4cup kc masterpeice original barbecue
sauce
2lbs country side pork ribs
108. Wisk together the Brown Sugar, Pepper,
Garlic Powder, Onion Powder, Water,
Worcesteshire Sauce and Soy Sauce.
Then wisk in the Mustard. Reserve 1/4
cup of the marinade.
Trim the pork ribs and place in a
sealable plastic bag in a large bowl.
Pour in the marinade remove the excess
air and seal the bag. Let the ribs
marinade at room temerature for 30
minutes.
109. Heat up the grill and clean the grates.
Mix the reserve marinade with the
barbecue sauce.
Remove the meat from the marinade and
discard the remaining marinade.
Brush the meat with the marinade &
Barbecue sauce and grill over direct high
heat with the grill covered turning every
10-15 minutes. When meat temp reaches
155° remove from grill and enjoy.
110. Pork Spareribs
2 pounds pork spareribs, cut into 2-inch cubes
salt and pepper to taste
1 thumb-size fresh ginger, peeled and grated
1 can (20 ounces) pineapple chunks, drained
and juice reserved
1/4 cup soy sauce
1/2 cup banana ketchup
1 tablespoon oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
1 cup water
111. Instructions
Season spare ribs with salt and pepper to
taste.
Extract juice from grated ginger and
discard the pressed ginger.
In a large bowl, combine pineapple juice
(reserved from the canned pineapples), soy
sauce, banana ketchup, and ginger juice.
Add spare ribs and marinate in the
refrigerator for about 30 minutes. Drain meat
well and reserve liquid.
112. In a pot over medium heat, heat oil. Add
onions and garlic and cook until softened.
Add spareribs and cook, turning as needed,
until lightly browned.
Add reserved marinade and water and bring
to a boil. Lower heat, cover and cook for
about 40 to 50 minutes or until meat is fork-
tender and the sauce is reduced.
Add pineapple chunks and cook for about 2
to 3 minutes or until heated through. Serve
hot.
113. Teriyaki Marinade
Want to get that great Teriyaki flavor
into your favorite dish? This
marinade will surely add flavor to
whatever you're grilling. This
marinade works particularly well with
pork and poultry.
115. Stir soy sauce, honey, rice vinegar,
sesame oil, brown sugar, sesame
seeds, garlic, and ginger together in
a small saucepan over medium-high
heat.
Whisk cornstarch into water in a
bowl; add to soy sauce mixture.
Cook sauce, stirring regularly, at a
simmer until thickened, 5 to 7
minutes.
116. Bourbon Marinade
This is a great, sweet bourbon
marinade that works perfectly on
any food. This is a mild marinade
so you will want several hours
marinating time with it before you
grill.
118. 1/3 cup/80 mL Dijon mustard
1/4 cup/60 mL olive oil
1/4 cup/60 mL white vinegar
1 tablespoon/15 mL dry bay
leaves
1 clove garlic (minced)
1 teaspoon/5 mL salt
1/2 teaspoon/2.5 mL black pepper
119. 1. Mix together mustard and vinegar.
Add minced garlic, dried sage, bay
leaves, salt and black pepper. Using a
whisk, combine mixture while slowly
adding oil. This will create an
emulsion, blending the oil into the
remaining ingredients. Let mixture
stand for 5-10 minutes so flavors can
combine.
120. 2. Use right away or store in the
refrigerator in an air tight container
for up to 5 days after preparation.
3. Marinate pork for up to 12
hours, chicken for 4-8 hours,
vegetables and vegetable
substitutes for 30-60 minutes.
Cook as directed.
122. 1.Presentation must have three
elements
Centerpiece may be an uncut
portion of the main food item.
Slices or serving portions of the
main food item, arrange artistically.
Garnish, arranged artistically in
proportion to the cut slices.
123. 2. The food should be easy to handle and
serve, so one portion can be removed without
ruining the arrangement.
124. 3. Simple arrangements are easier to serve,
and more likely to be still attractive when
they are half demolished by the guests.
125. 4. Attractive platter are made of metals,
mirrors, china, plastic or woods, presentable
and suitable for use with food.
126. 5 .It must look attractive and appropriate not
only by itself, but among other presentations
on the table.
127. t h e 5 B a s i c
e l e M e n t s o f
P l a t i n g
128. 1. Create a Framework Start with drawings and
sketches to visualize the plate. Find inspiration
from a picture or object.
134. A.Drying – This is the most common
method of preserving meat. Drying
involves the reduction of the original 70%
of water content of the meat to about
15%.
B. Smoking – Meat is smoked to create a
distinctive color and flavor, thus helping its
preservation. The flavor, color, and
attractive glaze on the surface of the meat
is desired like in ham, bacon, and tinapA.
135. C. Curing – In this method, salt, sugar,
potassium or sodium nitrate, and other
curing elements such as ascorbic acid,
phosphate blend, and spices are used
to prolong the keeping quality of meat.
D. Refrigerating – Meat is stored at a
temperature range of 2 to 10ºC to
retard mold and bacterial growth for a
limited period.
136. E. Freezing – Meat is preserved at a
temperature of 10ºC and below. Freezing
deactivates enzymes and bacteria. Meat
can be preserved for two months to one
year using this method.
F. Canning – Meat preserved by canning is
packed in sealed cans or jars which are
subjected to a temperature of 100ºC and
above 5-7 kilo pressured for a specific
period of time.
137.
138.
139.
140.
141. 1.It means to cook in a moderate
amount of fat over a moderate
heat.
2.It means to cook food on a flat,
hot surface.
3.It means to cook food in water
that is bubbling gently.
4.It means to cut food into bite size
pieces, brown it and then cook it
covered, with moisture added.
142. 5. It means to submerge something
completely in cooking oil
6. It means to cook by exposing
food to hot, dry air in an oven
7. It means to cook food in water
that is bubbling rapidly.
8. It means to brown the food first
and then cook it covered, with
moisture added.
143. 9. It means to cook food on metal
bars over radiant heat.
10. It is the addition of salt and
white or black pepper to improve
the flavor of food.
11. The tool used for pounding the
meat is called __________.
12. Papaya, pineapple, kiwi and
Asian pear, contains ___________
that help tenderize meat.
144. 13. Lemon or lime juice,
buttermilk or yogurt contains
________ that help tenderize
tough proteins.
14. A cooking without any water
or steam.
15. It makes food safe to eat as
it kills micro organisms.
145. 1-7. What are the basic preparation
for meat?
State it in the chronological order.
8-9. Give at least two dry heat
cooking method.
10-11. Give at least two moist heat
cooking method
151. Red Meat
• The color depends on the
concentration of myoglobin in
muscle fiber. When myoglobin is
exposed to oxygen reddish color
appears.
• Redness depends on species,
animal age, and narrow muscle
fibers.
152. Red Meat Examples:
Cow: Beef (adult cattle)
Veal: (baby calves)
Carabeef: (water buffalo meat)
Sheep: in its first year is called a LAMB,
Juvenile sheep: older than one year is
HOGGET;
meat of an adult sheep is MUTTON,
“a term only used for the meat, not the living
animal”
153. BEEF
• Beef is the meat of domesticated
mature cattle usually over 12
months of age
• It is usually bright, cherry red in
color with creamy white fat.
154. Grades of Beef
• Prime (best)
•Choice
• Select or Good
•Standard
•Commercial
155. Grades of Beef
• U.S. Prime
– Highest in quality, higher fat content, well
distributed marbling
• U.S. Choice
– High quality, lower fat content, less distributed
marbling
• U.S. Select
-- Acceptable quality, but is less juicy and tender
due to leanness
-- Lowest grade commonly sold at grocery store
156. Composition of Meat:
Water
• Water is about 75% of muscle tissue. Shrinkage
can be a big problem in cooking meat which
result to loss of weight and loss of profit.
Protein
• About 20% of the muscle tissue is a protein.
Protein coagulates when it is heated. This
means firmer and loses moisture. Coagulation is
related to doneness.
157. Fat
• 5 % of the muscle tissue is fat. A beef
carcass can be as much as 30% fat.
1. Juiciness – Marbling is fat deposited
within the muscle tissue. Juiciness
depends on how
much marble contains in the meat.
2. Tenderness – Marbling separates muscle
fibers, making them easier to chew.
3. Flavor – Flavor depends on the marbling.
158. Cattle are classified as:
• Bulls – male intact cattle, usually not raised
to be eaten.
• Calves – young cows or bulls prized for their
meat.
• Cows – female cattle after the first calving,
raised principally for milk and calf
production..
• Steers – male cattle castrated prior to
maturity and principally raised for beef.
159. Variety Meats/ Organ Meats
• Liver, heart, kidney, and tongue of
beef, veal, lamb and pork.
160. Tripe – the inner lining of the
stomach of ruminant (cud-chewing)
animals.
163. Effects of Cooking Meats
• Changes in pigment – myoglobin
from bright red color to grayish
brown.
• Changes in meat protein- Decrease
in length of fiber causing shrinkage.
Excessive heating makes the meat
tougher, stringy and rubbery.
164. Effects of Cooking Meats
• Fat melts , causing shrinkage
• Loss in moisture
• Heat converts collagen into
gelatin. This requires more heat
• Long cooking develops better
flavor
165. Six Stages of Doneness:
• very rare - red, juices blood, soft, jelly-like
• rare -raw red portion of meat is small, around
is pink brown outer surface, juices are red
• medium rare –interior portion is rich pink.
Meat is plump and firm
• medium – modified rose, pink juices are less
• medium well – pink color disappears, juices
are clear gray, firm to touch
• Well - gray inside and out, shrunken, little or
no juice appear, brown and dry.
166. Storage of Meats:
Fresh Meats:
1. Check purchases as soon as it arrives to ensure
the quality.
2. Do not wrap tightly, bacteria and mold thrive
in moist. Allow air to circulate to inhibits the
growth of bacteria.
3. Do not open vacuum packed meats until it is
ready to use.
4. . Store at 32⁰ to 36⁰ F
167. 5. Store fresh meat in the coldest part of
the refrigerator (40°F/5°C or lower).
6.Use refrigerated fresh meats within 3-4
days. Ground meats and variety meats
are more perishable than other meats,
use them within 1-2 days.
7.Refrigerator cured & smoke meats,
sausages, and ready to serve meats,
unless the label says otherwise. Leave
them in their original wrappers.
168. 8.Freeze meats for longer storage.
(0°F/18°C or colder) for maximum
keeping quality.
–you can freeze luncheon meat,
hotdog, and ham up to 2 months. –
Ground meats will keep for 3 months. –
Pork cuts for 6 months
–Lamb will keep up to 9 months.
• Beef will keep for a year.
169. Hygiene Practices in Storing Meat
products
1. See to it that physical equipment and
layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food
properly to prevent spoilage and
contamination.
3. Safeguard the food during distribution
and service.
170. 4. Wash and sanitize dishes, glasses,
utensils, and equipment.
5. Clean floors walls, ceilings, counters,
tables, and chairs regularly.
6. Eliminate vermin and rodents from food
areas.
7. Maintain adequate employer
supervision and a constant program of
education in sanitation for food service
workers.
171. 8. Make sure that food service employees
are in good health, and are not carriers of
communicable diseases. The three
principal groups of communicable
diseases that must be guarded against in
public feeding operations are respiratory,
intestinal, and skin diseases. Require
medical examinations for food service
employees.
9. Provide a regular employee education
on food service sanitation.
172.
173. 1.What protein is responsible for the
redness of the meat?
2.It is the meat of domesticated
mature cattle usually over 12
months of age is called
________________.
3.It is a meat grade that is high, lower
fat content, less distributed
marbling.
174. 4. It is a meat grade highest in
quality, higher fat content, well
distributed marbling.
5. Lowest grade commonly
sold at grocery store
6. It is the fat deposited within
the muscle tissue.
175. 7. The male intact cattle, usually
not raised to be eaten.
8. T he inner lining of the stomach
of ruminant animal.
9. These are the thymus glands of
veal and lamb.
10. These are cleaned intestines
of an animal.
176. 11.-16.: What are the six
stage of doneness?
17.-20: Give at least four
effects of cooking meat.
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