Meat comes from cattle, sheep, and pigs. It is mostly made of water and protein, with some fat, minerals, and B vitamins. There are two main methods for cooking meat - dry heat and moist heat. Dry heat cooking methods like grilling, roasting, and sauteing use high heat to brown meat and develop flavor through caramelization. Moist heat methods like braising, simmering, and steaming use liquid to gently cook meat.

2. WHAT IS MEAT?

3. • Meat is the term for the flesh of cattle( beef and veal),
sheep(lamb) and pig(pork).
• Meat consists water protein and with few minerals and some
B vitamins.

4. NUTRIENTS CONTENT OF
MEAT

5. Meat consists of water protrein and fat, with a few minerals and some B
vitamins.
 1. PROTEIN – High quality protein is the major constituent of meat after water, accounting for
about 20% of its weight. Meat contains 7 grams of protein per ounce.
 2. FAT – content can vary widely, according to the grade of meat and its cut.
 3. CARBOHYDRATES - meat contains very little carbohydrates, glycogen which was
found in liver and muscle tissue is present when the animal is alive, but glucose that makes up
the glycogen is broken down to lactic acid during and after slaughter.
 4. VITAMINS – meat is an excellent source of certain B vitamins- called thiamine.
 Vitamin B riboflavin
 Vitamin B12 niacin and some folate ( niacin is obtained from tryptophan, an amino acid
plentiful in meats and milk.
 Vitamin B2 pyridoxine
 5. MINERALS – meat is an excellent source of iron, zinc, copper, phosphorous and a few
other trace minerals.

6. METHODS OF COOKING MEAT

7. DRY HEAT COOKING METHOD

8.  -cooking method that utilize air
or fat without using any
moisture. These are broiling,
roasting, grilling, baking,
sauteing, pan-frying and deep-
fat frying. Foods cooked using
this method have a rich flavor
due to the caramelization and
browning of the foods.
 - dry heat cooking typically
involves high heat, with
temperatures of 300 degrees F
or even hotter.
 * the browning of the food ( including
the process by which meat is browned
is called the MAILLARD
REACTION)and can only be achieved
through dry heat cooking.

9. • ROASTING AND
BAKING
- it is an action of
cooking something in an
oven or over an open
fire.

10. DEEP FRYING

11. -fry (food) in an amount
of fat or oil sufficient to cover it
completely.
- deep frying involves
submerging food in hot, liquid
fat, it take some time to get
used to the idea that its
actually a form of dry heat
cooking.

12. GRILLING AND
BROILING
 - Loosely speaking grilling and
broiling refer to a similar
cooking process. In grilling, the
heat source is below (like with a
barbecue grill); in oven broiling,
it's above. Both grilling and
broiling involve intense heat.
This type of cooking brings and
produces browning reactions on
the surface of the food, thus
encouraging the development of
complex flavors and aromas.
 - grilling cooks hot and
fast, beacuase air is a poor
conductor of heat.

13. SAUTEING AND PAN FRYING
- Sauteing is a form of dry heat
cooking method that uses a very
hot pan and a small amount of fat
to cook the food very quickly.
- like other dry heat
methods, sauteing browns the
food's surface as it cooks and
develops complex flavors and
aromas.
- it requires a very hot
pan.

14. - it includes any
technique that
involves
cooking with
moisture.

15. SIMMERING
 - heated of water or food
stay just below the boiling
point while being heated.
 BOILING
 - the action of bringing a
liquid to the temperature at
which it bubbles and turns to
vapor.

16. STEAMING
 - it is a moist heat method
that employs hot steam to
conduct the heat to the
food item.
BRAISING AND STEWING
 - the item or food is to be
cooked partially covered
with liquid and then
simmered slowly at a low
temperature.

17. SEARING
 -A technique used in grilling,
baking,brasing,roasting and
sauteing in which the surface of
the food (usually meat or poultry
or fish) is cooked at high
temperature until a caramelized
crust forms.

18. BRAISING
 - it is a combination of
cooking method that uses
both wet and dry heat.
Typically the food is first
seared at a high
temperature then finished
in a covered pot at a lower
temperature while sitting in
some amount of liquid.