GROUP 4 and 5

• Marinades

  Good marinade will add flavor to your favorite meat and make it more tender and juicy.
• Acid examples:

  • lemon juice
  • vinegar
  • yogurt
  • wine
• Acid - Help breaks down the meat and tenderizes it.
• Oil - This protects and preserves the food while marinated and also when it’s being cooked.
• Herbs and spices - This is what gives a marinade its unique flavor and zest.
• Here are some general guidelines for marinating:

  • Meat and poultry are generally marinated for 2 hours up to 2 days.
  • Seafood and fish should be marinated for no longer than one hour.
  • Use a non-reactive container
  • Wait for your marinade to cool down before pouring over the meat of your choice.
  • Always refrigerate your meat while it's marinating.
  • Never reuse marinades
• Examples of Reactive Container:

  • aluminum
  • copper
  • cast iron
• Pork Cuts

  A) boston butt

  B) loin

  C) belly

  D) picnic shoulder

  E) jowl

  F) shank

  G) ham

  
• Types of Marinades:

  • Bourbon Marinade
  • Pork Rib Marinade
  • Pork Chop and Tenderloin Marinade
  • Teriyaki Marinade
  • Jamaican Jerk Marinade
  • Pork Chop Marinade
  • Pineapple Marinade
  • Mustard-Vinegar Marinade
• Beef Cuts

  A) chuck

  B) rib

  C) short loin

  D) sirloin

  E) tenderloin

  F) top sirloin

  G) bottom sirloin

  H) round

  I) brisket

  J) plate

  K) flank

  L) shank

  
• Veal Cuts

  A) neck

  B) chuck

  C) shoulder

  D) ribs

  E) loins

  F) breast

  G) flank

  H) leg

  I) hindshank

  J) foreshank

  
• Methods of cooking meat:

  • Dry heat cooking
  • Moist heat cooking
• Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture.
• Dry-heat methods - typically involve very high temperatures and short cooking times.
• Dry heat cooking - refers to any cooking technique where the heat is transferred to the food item without using any moisture.
• Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.
• Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat.
• Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan.
• The browning of food (including the process by which meat is browned, called the Maillard reaction) can only be achieved through dry-heat cooking.
• Examples of dry-heat methods include:

  • Deep-Frying
  • Roasting & Baking
  • Sautéing & Pan-Frying
  • Grilling & Broiling
• Roasting & Baking - Forms of dry-heat cooking that use hot, dry air to cook food.
• Roasting & Baking - a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter.
• convection oven - which circulates hot air throughout the oven, can enhance the browning reaction.
• Grilling & Broiling - Dry-heat cooking methods that rely on heat being conducted through the air from an open flame.
• Air - It is a poor conductor of heat.
• Broiling and grilling - require the food to be quite close to the heat source, which in this case, is likely to be an open flame.
• Sautéing - is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
• Sautéing - requires a very hot pan.
• When sautéing, it's important to heat the pan for a minute, then add a small amount of fat and let it gets hot as well, before adding the food to the pan. This hot fat helps brown the surface of the food.
• Another key for sauteing and pan-frying is to avoid overloading or overcrowding the pan.