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Cookery 10 4thq. Lo.1

This document outlines the objectives and learning outcomes for a lesson on preparing and cooking meat, including performing mise’n place, cooking various meat cuts, and evaluating meat dishes. It provides nutritional information on different types of meat, their composition, and basic preparation methods. Additionally, it categorizes meats into red, white, and processed, and discusses the types of knives used in meat preparation.

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renz dave
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26 views25 pages

Cookery 10 4thq. Lo.1

This document outlines the objectives and learning outcomes for a lesson on preparing and cooking meat, including performing mise’n place, cooking various meat cuts, and evaluating meat dishes. It provides nutritional information on different types of meat, their composition, and basic preparation methods. Additionally, it categorizes meats into red, white, and processed, and discusses the types of knives used in meat preparation.

Uploaded by

renz dave
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 1

PREPARE AND
COOK MEAT

4TH QUARTER
Objectives:
At the end of the quarter students are
expected to:
1. perform mise’n place;
2. cook meat cuts;
3. present and evaluate meat dishes; and
store meat.
Learning Outcome 1

PERFORM MISE’N PLACE


NUTRITION FACTS

Beef is primarily composed of protein and varying amounts of


fat.

Here are the nutrition facts for a 3.5-ounce (100 gram) serving
of broiled, ground beef with 10% fat content:

• Calories: 217
• Water: 61%
• Protein: 26.1 grams
• Carbs: 0 grams
• Sugar: 0 grams
• Fiber: 0 grams
• Fat: 11.8 grams
NUTRITION FACTS

Lean meat is considered an excellent


protein source. It contains about 25- • Calories: 205
30% protein by weight after cooking. • Protein: 27 grams
• Riboflavin: 15% of the Daily Value
A 3.5 ounce (100 gram) serving of
(DV)
cooked chicken breast contains about • Niacin: 24% of the DV
31 grams of protein. The same serving • Vitamin B6: 19% of the DV
of lean beef contains aboout 27 grams. • Vitamin B12: 158% of the DV
• Phosphorus: 19% of the DV
A 3.5-ounce (100 gram) portion of lean • Zinc: 68% of the DV
beef provides: • Selenium: 36% of the DV
TYPES OF MEAT

1. RED MEAT

Beef
Pork (pigs)
Lamb This comes from mammals and
Veal (calves) contains more of the iron-rich
protein myoglobin in its tissues
Goat
than white meat.
Game, such as bison, elk,
and venison (deer)
TYPES OF MEAT

2. WHITE MEAT

Chicken
Turkey
Duck This is generally lighter in color
than red meat and comes from
Goose
birds and small game.
Wild birds, such as quail
and pheasant
TYPES OF MEAT

3. PROCESSED MEAT

Hot dogs
Sausage It has been modified through
Bacon salting, curing, smoking, drying,
Luncheon meats, sych as or other processs to preserve it
bologna, salami and or enhance flavor.
pastrami
Types of Knives and their USES

1. French knife or chef‘s knife – for


general purpose chopping, slicing, and
dicing.

2. Utility knife – used for carving roast chicken


and duck.
3. Boning knife – used for boning raw
meats and poultry.

4. Slicer – used for carving


and slicing cooked meats.

5. Butcher knife – used for cutting,


sectioning, and trimming raw
meats in the butcher shop.
COMPOSITION OF MEAT

1. Water – 70% of muscle


tissue
Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%
1. Protein
– 20% of muscle tissue.
Protein coagulates when it is heated.
It becomes firmer and loses moisture.
When protein has coagulated to the
desired degree, the meat is said to be
done.

2. Fat
– 5% of the muscle tissue. The
fat in meat contributes to:
A. Juiciness
Marbling is fat that is deposited within the muscle
tissue. Surface fats protect the meat from drying out
during cooking. Adding surface fat is called barding.

B. Tenderness - Marbling separates muscle fibers, making


meat easier to chew.

C. Flavor - Fat is the main source of flavor in meat.


3. Carbohydrates
– it plays a necessary part in the complex reaction,
called the maillard reaction, which takes place when meats are
browned by roasting, broiling or sautéing. Without carbohydrates,
desirable flavor-appearance of browned meats would not be achieved.
STRUCTURE OF MEAT

1. Muscle Fibers

Lean meat - is composed of long, thin


muscle fibers bound together in bundles.

These determine the texture or grain of a


piece of meat.
1.Fine – grained meat is composed of
small fibers bound in small fibers.
2.Course – textured meat has large
fibers.
2. Connective tissue
These are network of proteins that bind the muscle fibers together.
Connective tissue is tough. Meats are high in connective tissue if the muscles
are more exercised like meat from legs and the meat comes from older
animals.

Two Kinds of Connective Tissues

A. Collagen – white connective tissue that dissolves or


breaks down by long, slow cooking with liquid. Moist-heat
cooking methods at low temperature are not effective for
turning a meat high in connective tissue into a tender, juicy
finished product. Acid helps dissolve collagen.
B. Elastin – yellow connective tissue and is not
broken down in cooking. Tenderizing can be
accomplished only by removing the elastin, by
pounding and by slicing and grinding.
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 food 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 is cut into cubes for various types of
casseroles, stems, curries, and dishes such as steak, kidney pie and
pudding.

4. Trimming
Reasons for trimming:
• Improve the appearance of the cut or joint
• Leave as much of the meat intact as possible.
• 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.
• Remove as much gristles and sinews as possible.
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 of against―the grain.

6. Seasoning
It is the addition of salt and white or black pepper to improve the
flavor of food.
• Use white pepper or cayenne pepper on food which you want to
keep attractive with white color.
• 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).
7. Coating
The two basic coatings are:
• Flour – coat the meat before cooking, otherwise the flour becomes
sticky and unpleasant.
• Bread crumbs – coat the meat in flour, then egg wash (egg wash is
made of lightly beaten whole egg with a little water/milk) and finally
with the bread crumbs.
DIFFERENT KINDS OF MEAT AND ITS SOURCES
1. Pork – meat from domesticated pigs,
typically high in fat, commonly
slaughtered one year or less of age to
ensure tender cuts

2. Beef - meat from cattle over one year


old
3. Lamb – meats of domesticated sheep. Its
texture is a direct result of what it consumes
and the age at which it is slaughtered.

4. Carabeef – meat from carabao.


5. Chevon – meat from deer/goat.

6. Veal – flesh of a young calf, 4-5


months old. Because of its age, it is
considered by some to be the finest
meat.

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