This document provides cooking instructions and information about cuts of grain-fed veal. It discusses cooking techniques like roasting, braising, and sautéing. It also describes various cuts of veal like osso bucco, porterhouse chops, rack chops, striploin, tenderloin, and cutlets. For each cut, it provides preparation and cooking recommendations. The document aims to educate cooks on how to properly handle and cook grain-fed veal.
Menu of "The Stranded Shipscook Inn" in Pondol, Balamban.
The first and still best fine Diner in town since 2002.
Food ranges from Asian Specialities such as Thqai and Filipino foods over German and Italian Cusine to great Imported Steaks from Australia.
BeerCo Inner Sydney Brewers Talk - Oct 2018BeerCo.com.au
Here we share 3 Key topics:
1) Crisp Malt - Why?
2) SMaSH Beers - 3 great beers from 3 great brewers each one evaluating a different Crisp malt, hop and GigaYeast
3) Fast Souring Techniques with Dr Jim @GigaYeast
Another entertaining and engaging evening with Inner Sydney Brewers club at Atlassian.
Special thanks to the committee for the invitation and Roman, Conan and Luke for brewing the SMaSH beers and our supply partners Crisp Malt and Hop Products Australia and GigaYeast for information and support with our sponsorship!
Love what we do, then brew happy and share all the questions and feedback to feedback@BeerCo.com.au
We gathered with our good friends at Merri Mashers Home Brew Club at the Dan O'Connell Hotel in Carlton in wintery July to talk, listen and learn all about ...
Why Crisp Malt - the UK's Largest Independent Malting Company and their proud 150+ years of Malting history.
We tasted three delicious Saisons brewed by 3 of the great Merri Mashers.
All 3 Saisons shared the same quality Crisp Malt Bill
2.9 Kg Crisp Europils Malt 55%
1.9 Kg Crisp Light Munich Malt 36%
0.5 Kg Crisp Wheat Malt 9%
Grace brewed Saison #1 - hopped with Hallertau Tradition GR Hops and fermentation by GY018 Saison #1 GigaYeast. An exemplary example of the style and a few of the Merri Mashers thought it was as an excellent example of a Belgian Blonde - thanks Grace. Grace brewed her beer on a Robobrew V3.
Leif brewed Saison #2 hopped with Styrian Dragon SV Hops and fermentation by GY027 Saison #2 GigaYeast with some noticeable differences to Grace Saison #1.
Nick brewed Saison #3 hopped with NEW! Bouclier FR Hops and fermentation by Lallemand Brewing Belle Saison Yeast. Nick brewed his beer on a 50L Braumeister with a shortened malt pipe and started his fermentation very low to control the yeast esters. The subtle nuances of Bouclier FR Hops were plain to taste and smell.
We finished with a few beers of course and a chat about all things Sour - fast and slow and some in depth conversations about the new wave of craft distilling.
We hop you enjoy this talk as much as we did giving it.
If your interested to join the Merri Mashers Homebrew Club head on over to their website here: https://merrimashers.org/
The Merri Mashers Brew Club is a progressive female friendly brew club with a diverse mix of brewers from Melbourne's Inner Northern suburbs. They meet once per month on the last Tuesday of the month in a host of superb Inner Northern pubs and breweries and have an excellent committee and engaging and positive culture and a number of successful home to probrewer members. So what are you waiting for? Get your Merri Masher on!
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.
Menu of "The Stranded Shipscook Inn" in Pondol, Balamban.
The first and still best fine Diner in town since 2002.
Food ranges from Asian Specialities such as Thqai and Filipino foods over German and Italian Cusine to great Imported Steaks from Australia.
BeerCo Inner Sydney Brewers Talk - Oct 2018BeerCo.com.au
Here we share 3 Key topics:
1) Crisp Malt - Why?
2) SMaSH Beers - 3 great beers from 3 great brewers each one evaluating a different Crisp malt, hop and GigaYeast
3) Fast Souring Techniques with Dr Jim @GigaYeast
Another entertaining and engaging evening with Inner Sydney Brewers club at Atlassian.
Special thanks to the committee for the invitation and Roman, Conan and Luke for brewing the SMaSH beers and our supply partners Crisp Malt and Hop Products Australia and GigaYeast for information and support with our sponsorship!
Love what we do, then brew happy and share all the questions and feedback to feedback@BeerCo.com.au
We gathered with our good friends at Merri Mashers Home Brew Club at the Dan O'Connell Hotel in Carlton in wintery July to talk, listen and learn all about ...
Why Crisp Malt - the UK's Largest Independent Malting Company and their proud 150+ years of Malting history.
We tasted three delicious Saisons brewed by 3 of the great Merri Mashers.
All 3 Saisons shared the same quality Crisp Malt Bill
2.9 Kg Crisp Europils Malt 55%
1.9 Kg Crisp Light Munich Malt 36%
0.5 Kg Crisp Wheat Malt 9%
Grace brewed Saison #1 - hopped with Hallertau Tradition GR Hops and fermentation by GY018 Saison #1 GigaYeast. An exemplary example of the style and a few of the Merri Mashers thought it was as an excellent example of a Belgian Blonde - thanks Grace. Grace brewed her beer on a Robobrew V3.
Leif brewed Saison #2 hopped with Styrian Dragon SV Hops and fermentation by GY027 Saison #2 GigaYeast with some noticeable differences to Grace Saison #1.
Nick brewed Saison #3 hopped with NEW! Bouclier FR Hops and fermentation by Lallemand Brewing Belle Saison Yeast. Nick brewed his beer on a 50L Braumeister with a shortened malt pipe and started his fermentation very low to control the yeast esters. The subtle nuances of Bouclier FR Hops were plain to taste and smell.
We finished with a few beers of course and a chat about all things Sour - fast and slow and some in depth conversations about the new wave of craft distilling.
We hop you enjoy this talk as much as we did giving it.
If your interested to join the Merri Mashers Homebrew Club head on over to their website here: https://merrimashers.org/
The Merri Mashers Brew Club is a progressive female friendly brew club with a diverse mix of brewers from Melbourne's Inner Northern suburbs. They meet once per month on the last Tuesday of the month in a host of superb Inner Northern pubs and breweries and have an excellent committee and engaging and positive culture and a number of successful home to probrewer members. So what are you waiting for? Get your Merri Masher on!
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.
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.
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-Jovi