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Meat
The flesh of
cattle
(
beef
and
veal
),
sheep
(
lamb
) and
pigs
(
pork
)
Meat
Comprises
water
,
protein
, fat, and various amounts of minerals and vitamins
Beef primal cuts
Large sections of
beef
that are then broken down further into individual steak and other retail
cuts
Side
of
beef
One side of
the beef carcass
that is split through
the backbone
Forequarter
and
hindquarter
Sections that the side of beef is
halved
into between the 12th and
13th
ribs
Pork
Meat derived from
pigs
, classified as
red
meat
Sheep meat
Also known as mutton (meat of mature sheep) or
lamb
(immature sheep), classified as
red
meat
Types of knives and their uses
French
knife or chef's knife - for general purpose chopping,
slicing
, and dicing
Utility knife - used for
carving roast chicken
and
duck
Boning
knife - used for
boning raw meats
and poultry
Slicer - used for
carving
and
slicing
cooked meats
Butcher knife - used for cutting, sectioning, and
trimming raw meats
in the
butcher shop
Scimitar
or steak knife - used for accurate cutting of
steaks
Cleaver - used for
cutting
through
bones
Water
70
% of
muscle
tissue
Protein
20%
of muscle tissue, coagulates when
heated
, becomes firmer and loses moisture
Fat
5% of muscle tissue, contributes to juiciness,
tenderness
, and
flavor
Nutrient content of meat
Protein
- high-quality protein is the major constituent after water
Fat
- content can vary widely
Carbohydrates
- very little, glycogen is broken down to
lactic acid
Vitamins
- excellent source of certain B vitamins
Minerals
- excellent source of iron, zinc, copper, phosphorous, and other trace minerals
Muscle fibers
Determine the texture or
grain
of a piece of meat, fine-grained meat has
small
fibers, coarse-textured meat has large fibers
Connective
tissue
Network of
proteins
that bind the
muscle fibers
together, tough in meats from more exercised muscles and older animals
Collagen
White connective tissue that
dissolves
or breaks down by long,
slow
cooking with liquid
Elastin
Yellow connective tissue that is not broken down in
cooking
, tenderizing can only be accomplished by
removing
it
Different kinds of meat and their source
Pork
- meat from domesticated pigs
Beef
- meat from cattle over one year old
Lamb
- meat of domesticated sheep
Carabeef
- meat from carabao
Chevon
- meat from deer/goat
Veal
- flesh of a young calf, 4-5 months old
Entrée
In the classical menu, the courses after the
Grosse
piece, divided into
cold entrees
and hot entrees
Degrees of doneness in meat
Rare - very soft with jelly like texture
Medium Rare - springy and resistant
Medium - firm with definite resistance
Well Done - hard and rough
Market forms of meat
Fresh
meat - recently slaughtered, not preserved
Chilled
meat - placed in chiller or slightly cold
Cured
meat - preserved by salting, smoking or aging
Processed
meat - preserved by chemical process
Primary cuts of meat
Beef
Veal
Lamb
Pork
Methods of cooking meat
Dry heat
cooking -
roasting
, broiling, sautéing
Moist heat
cooking - braising, steaming,
poaching
Dry heat cooking
Cooking technique where
heat
is transferred to the food without using any moisture, typically involves high heat of
300°F
or hotter
Roasting
and
baking
Forms of
dry-heat
cooking that use hot,
dry
air to cook food, brown the surface and develop complex flavors
Grilling and broiling
Dry-heat
cooking methods that rely on heat being conducted through the air from an open flame, produce
browning
reactions on the surface
Sautéing and pan-frying
Dry-heat
cooking that uses a very hot pan and a small amount of fat to cook the food very
quickly
, browns the surface
Deep-frying
Dry-heat
cooking that involves
submerging
food in hot, liquid fat
Moist heat cooking
Cooking techniques that involve cooking with moisture -
steam
, water, stock,
wine
or other liquid, at temperatures from 140°F to 212°F
Simmering
Moist-heat
cooking where the cooking liquid is between 180°F to 205°F, with
bubbles
gently rising to the surface
Boiling
Moist-heat
cooking where the water reaches its highest possible temperature of
212°F
Steaming
Moist-heat cooking that employs hot steam to conduct the
heat
to the food
Braising and stewing
Moist-heat cooking where the item to be cooked is partially covered with liquid and then
simmered
slowly at a
low
temperature
Factors affecting choice of cooking methods in meat
Cuts
of meat - tender cuts for
dry
heat, less tender for braising, tougher cuts for moist heat
Fat content
- high fat meats cooked
without
added fat, low fat meats cooked with added fat
Desired quality - not just
tenderness
, but also
flavor
and appearance
Basic principles of platter presentation
Presentation must have three elements:
centerpiece
, slices/serving portions, and
garnish
Food
should be easy to handle and
serve
Simple arrangements are
easier
to
serve
and more likely to remain attractive
Attractive platters can be made of metals, mirrors,
china
,
plastic
or woods
Cooking methods
Dry
heat or
moist
heat
Fat content
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
Desired quality
Tenderness
is not the only goal of cooking. To develop
flavor
and appearance is also one of the objectives to get the desired quality
Basic Principles of Platter Presentation
Presentation must have
three
elements
The food should be
easy
to handle and serve, so one portion can be removed without ruining the arrangement
Simple arrangements are
easier
to serve, and more likely to be still attractive when they are half demolished by the guests
Attractive platter are made of metals, mirrors,
china
, plastic or woods, presentable and suitable for use with
food
It must look
attractive
and appropriate not only by itself, but among other presentations on the table
The 5 Basic Elements of Plating
1. Create a
Framework
2. Keep It
Simple
3.
Balance
the Dish
4. Get the
Right Portion
Size
5. Highlight the
Key Ingredient
Methods of Preserving Meat
Drying
or
dehydration
Smoking
Salting
Curing
Refrigerating
Freezing
Canning
Freeze drying
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