Cookery Lesson 3 (4th)

• BASIC PREPARATION METHODS OF MEAT

  1. Washing
  2. Skinning
  3. Dicing
  4. Trimming
  5. Slicing
  6. Seasoning
  7. Coating
• BASIC PREPARATION METHODS OF MEAT

  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 meat thoroughly with absorbent kitchen paper.

  2. Skinning - Most of the meat you dealt with has been already skinned by the supplier.

  3. Dicing - Meat are diced when it cut into cubes tor various types of casseroles, stems, curries and dishes such as steak, kidney pie and pudding.
• BASIC PREPARATION METHODS OF MEAT

  4. Trimming Reasons for trimming:

  a. Improve the appearance of the cut or joint

  b. Leave 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.
• BASIC PREPARATION METHODS OF MEAT

  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 against the grain.
• BASIC PREPARATION METHODS OF MEAT

  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).
• BASIC PREPARATION METHODS OF MEAT

  7. Coating A. Flour - Coat the meat before cooking, otherwise the flour becomes sticky and unpleasant. B. Bread crumbs - coat the meat in flour, then eggs wash (egg wash is made of lightly beaten whole egg with little water/milk) and finally with bread crumbs.
• Beef is the culinary name of meat for bovines, especially domestic cattle. Beef carcasses are classified according to its age and sex. The specific classes are :

  1. Steer
  2. Heifer
  3. Cow
  4. Stag
  5. Bull
• Classes of Beef:


  1.Steer - a male cow, castrated when young

  2. Heifer - a young female bovine which has not borne a calf

  3. Cow - a female bovine that has borne more than one calf.

  4. Stag - a male bovine castrated after maturity.

  5. Bull - a matured male bovine not castrated
• Characteristics of Good Quality Beef


  ■ The flesh is red and clean.

  ■ The fat is white for carabeef while the fat in cow's meat is yellowish and creamy.

  ■ The flesh is compact and does not separate when you hold it.

  ■ There is no foul odor.

  ■ The texture is fine and firm.

  ■ The bone is pinkish if young, grayish and coarse if old.

  ■ The flesh is evenly layered with fat.
• Pork is the meat of domestic pig or swine. Pork contains high quality protein and provides Vitamin B complex such as B2,B6, B12 and Niacin. It is also a good source of iron which is necessary in producing red blood cells. Good quality pork comes from young animals usually 7 to 12 months of age.
• Pigs are also known as hogs or swine. Male pigs of any age are called boars; female pigs are called sows. Pigs are found and raised all over the world, and provide valuable products to humans, including pork, lard, leather, glue, fertilizer, and a variety of medicines.

  Boar - male pigs

  Sows - female pigs
• Characteristics of Good Quality Pork


  ■ The flesh is pink.

  ■ The meat is compact and does not separate when you touch it.

  ■ The texture is fine and firm.

  ■ The flesh is layered with fine fat which is soft and oily.

  ■ There are no foul odor.