lesson 4

• Content/Core Content


  • Identify different kinds and cuts of meat
  • Differentiate dry heat and moist heat cooking methods
  • Discuss the appropriate cooking methods for meat cuts

  
• Dry heat cooking


  1. Refers to any cooking technique where the heat is transferred to the food without using any moisture

  2. Includes roasting, broiling, or sautéing
• Moist heat cooking


  1. Includes any technique of cooking with moisture-whether it's steam, water, stocks, wine or some liquid

  2. Includes braising, steaming, or poaching
• Dry heat cooking methods

  • Roasting and Baking
  • Grilling and Broiling
  • Pan frying
  • Deep-frying
• Moist heat cooking methods

  • Simmering
  • Boiling
  • Steaming
  • Stewing and Braising
• Factors affecting choice of cooking methods in meat

  • Cuts of meat
  • Fat contents
  • Desired quality
• Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling
• Less tender cuts from leg or round are used for braising
• Tougher cuts from chuck or shoulder are usually braised or stewed
• Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat
• Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat
• Meats high in fat are cooked without added fat, such as roasting or broiling
• Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or braising
• Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectives to get the desired quality