CUTS OF LAMB AND MUTTON

Joints, uses and weights

Approximate weight

Joint
Whole carcass
(1) Shoulder (two)
(2) Leg (two)
(3) Breast (two)
(4) Middle neck
(5) Scrag end
(6) Best-end rack
(two)
(7) Saddle
Kidneys
Heart
Liver
Sweetbreads
Tongue

Uses
Roasting, stewing
Roasting (mutton boiled)
Roasting, stewing
Stewing, broth
Stewing, broth
Roasting, grilling, frying
Roasting, grilling, frying
Grilling, saut
Braising
Frying
Braising, frying
Braising, boiling

Lamb Kg (lb)

Mutton Kg (lb)

16 (32)

25 (50)

3 (6)

4 (9)

3 (3)
1 (3)
2 (4)
(1)

5 (11)
2 (5)
3 (6)
1 (2)

2 (4)

3 (6)

3 (7)

5 (11)

Order of dissection of a carcass

Remove the shoulders.
Remove the breasts.
Remove the middle neck and scrag.
Remove the legs.
Divide the saddle from the best-end.

CUTS OF BEEF
Hindquarter of beef
Joint
(1) Shin
(2) Topside
(3) Silverside
(4) Thick flank
(5) Rump
(6) Sirloin
(7) Wing ribs
(8) Thin flank
(9) Fillet

Uses
Consomm, beef tea, stewing
Braising, stewing, secondclass roasting
Pickled in brine then boiled
Braising and stewing
Grilling and frying as steaks,
braised in the piece
Roasting, grilling and frying
in steaks
Roasting, grilling and frying
in steaks
Stewing, boiling, sausages
Roasting, grilling and frying
in steaks

Fat and kidney

Total weight

Approximate weight
(Kg)
(lb)
7
14
10

20

14
12

28
24

10

20

18

10

10

20

10
90

20
180

Hindquarter of beef
Dissection of the hindquarter
Remove the rump suet and kidney.
Remove the thin flank.
Divide the loin and rump from the leg(topside, silverside, thick flank and shin)
Remove the fillet

Divide rump from the sirloin

Remove the wing ribs.
Remove the shin.
Bone-out the aitchbone.
Divide the leg into the three remaining joints (silverside, topside and thick flank).

Joints, uses and weights of forequarter

Joint
(10) Fore rib
(11) Middle rib
(12) Chuck rib
(13) Sticking piece
(14) Plate
(15) Brisket
(16) Leg of mutton
cut
(17) Shank

Uses
Roasting and braising
Roasting and braising
Stewing and braising
Stewing and sausages
Stewing and sausages
Pickled in brine and boiled,
pressed beef
Braising and stewing
Consomm, beef tea
Total weight

Approximate weight
(Kg)
(lb)
8
16
10
20
15
30
9
18
10
20
19

38

11

22

6
88

12
176

Forequarter of beef
Dissection of the forequarter
Remove the shank.
Divide in half down the center.
Take off the fore ribs.
Divide into joints.

CUTS OF VEAL
Joints, uses and weights
Joint
(1) Knuckle
(2) Leg
(3) Loin
(4) Best-end
(5) Shoulder
(6) Neck-end
(7) Scrag
(8) Breast
Kidneys
Liver
Sweetbreads
Head
Brains
Bones

Uses
Osso bucco, saut, stock
Roasting, braising, escalopes, saut
Roasting, frying, grilling
Roasting, frying, grilling
Braising, stewing
Stewing, saut
Stewing stock
Stewing, roasting
Stewing (pies and puddings), saut
Frying
Braising, frying
Boiling, soup
Boiling, frying
Used for stock

Approximate weight
(kg)
(lb)
2
4
5
10
3
7
3
6
5
10
2
5
1
3
2
5
------------4
8
---------

Joints of the leg

Average weight of English or Dutch milk-fed veal calves is 18 kg (36 lb).
Cuts (English)
Cushion or nut

Weight
2.75 kg (5 lb)

Undercushion or
under nut
Thick flank

3 kg (6 lb)

Knuckle (whole)
Bones (thigh and
aitch)
Usable trimmings
Skin and fat

2.5 kg (5 lb)
2.5 kg (5 lb)

2.5 kg (5 lb)

2 kg (4 lb)
2.75 kg (5 lb)

Proportion of leg
Uses
15%
Escalopes, roasting,
braising, saut.
17%
Escalopes, roasting,
braising, saut.
14%
Escalopes, roasting,
braising, saut.
14%
Osso buco, saute
14%
Stock, jus-lie,
sauces
11%
Pies, stewing
15%

Order of dissection
Remove the shoulders.
Remove the breast.
Take off the leg.
Divide the loin and best-end from the scrag and neck-end.
Divide the loin from the best-end.

CUTS OF PORK
Joint
(1) leg
(2) loin
(3) spare rib
(4) belly
(5) shoulder
(6) head(whole)
(7) trotters
Kidneys
Liver

Uses
Roasting and boiling
Roasting, frying, grilling
Roasting, pies
Pickling, boiling, stuffed,
rolled and roasted
Roasting, sausage, pies
Brawn
Grilling, boiling
Saut, grilling
Frying, pate

Order of dissection
Remove the head.
Remove the trotters.
Remove the leg.
Remove the shoulder.
Remove the spare ribs.
Divide the loin from the belly.

Approximate weight
(kg)
(lb)
5
10
6
12
1
3
2
4
3
4

6
8

CUTS OF CHICKEN
Single baby chicken
poussin
Double baby chicken
Small roasting chicken
Medium roasting chicken
Large roasting or boiling
chicken
Capon
Old boiling fowl

Weight (kg)
3/10 1/2
-3/4
-1
1-2
2-3

(lb)
-1
1-1
1 -2
2-4
4-6

Number of portions
1
2
3-4
4-6
6-8

3-4
2 -4

6-9
5-8

8-12

Cutting for saut, fricassee, pies, etc.

Remove the feet at the first joint.
Remove the legs from the carcass.
Cut each leg in two at the joint.
Remove the wish-bone. Remove the winglets and trim.
Remove the wings carefully, leaving two equal portions on the breast.
Remove the breast and cut in two.
Trim the carcass and cut into three pieces.
Cuts of Chicken
The pieces of cut chicken are named as follows:
Leg

(4)
(3)
(1)
(2)
(5)
(6)

Drumstick
Thigh
Wing
Breast
Winglet
Carcass

Short Answer Questions :

1. Classify Fish ?
2. Write about scaling of Fish.
3. Write about removal of gut.
4. Write about cleaning of Fish.
5. List the offal and mention the uses.
6. Explain the preparation of the Fish marinade.
Essay Questions :
1. Explain in detail the basic cuts of fish and their uses.
2. Explain the method of filleting round fish and flat fish.
3. Explain the preparation of fish frying batter.
4. Draw the prime cuts of beef forequarter, Mention the weights and explain the uses.
5. Draw the prime cuts of beef hindquarter, Mention the weights and explain the uses.
6. Draw the prime cuts of veal, Mention the weights and explain the uses.
7. Draw the prime cuts of lamb/mutton, Mention the weights and explain the uses.
8. Draw the prime cuts of pork, Mention the weights and explain the uses.
9. Mention the market grades of Chicken with the weights.
10. Draw the cuts of Chicken for saut and mention the name of each cut.

ROASTING, TIMES WITH TRADITIONAL ACCOMPANIMENTS

Meat
Roast beef
Roast lamb
Roast mutton

Cooking times
(approximate)
15-20 mins./lb.-1/2
kg. +20 mins.
20 mins./lb.-1/2 kg.
+20 mins.
20 mins./lb.-1/2 kg.
+20 mins.

Roast pork

25 mins./lb.-1/2 kg.
+25 mins.

Roast veal

25 mins./lb-1/2 kg.
+20 mins

Roast chicken

20 mins./lb.-1/2 kg.

Roast chicken
with stuffing
(English style)
Roast duck/
duckling/
goose
Roast turkey

20 mins./lb.-1/2 kg.
20 mins./lb.-1/2 kg.
20 mins./lb.-1/2 kg.

Accompaniment
Yorkshire pudding, roast
gravy, horseradish sauce,
watercress.
Roast gravy, mint sauce,
and watercress.
White onion sauce, roast
gravy, red currant jelly, and
watercress.
Roast gravy, sage and
onion stuffing, apple sauce,
watercress.
Thickened roast gravy,
lemon, parsley and thyme
stuffing, watercress.
Roast gravy, bread sauce,
grilled bacon, game chips,
and watercress.
Roast gravy, bread sauce,
parsley bacon, game chips,
watercress.
Roast gravy, sage and
onion stuffing, apple sauce,
watercress.
Roast gravy, bread sauce,
chestnut stuffing, grilled
chipolatas, grilled bacon,
cranberry sauce, and
watercress.

Degree of
Cooking
Underdone
rare to
medium.
Just done
Just done
Well done
Just done
Just done
Just done
Well done
Just done

METHODS OF COOKING MEAT AND POULTRY

We con cook meat and poultry applying
a. MOIST HEAT METHODS:1. Boiling
2. Steaming
3. Stewing
4. Braising
b. DRY HEAT METHODS:1. Oven roasting
2. Spit roasting
3. Pot roasting
4. Grilling
c. COOKING WITH FAT:1. Deep fat frying
2. Shallow fat frying
1. BOILING MEAT:The equipment used for boiling meat are saucepan, stockpot and fast boiling pans, bratt pans
and boilers.
CARE DURING BOILING MEAT AND POULTRY:1. Cover meat adequately with water or stock but do not add too much liquid if the
is going to be used for sauce.
2. Skim and de-grease as required.

liquid

3. The cooking time for boiling meat depends on the size and age, shape and quality of the
meat.
4. For meat allow 25-30 min of boiling time for 500g, for poultry 20-25 min of boiling time
for 500g
SUITABLE JOINTS FOR BOILING:Beef
:- Silverside, brisket
Mutton
:- Leg, head
Pork
:- Leg, shoulder, head and feet.
Offal
:- Ox tongue, lambs tongue, ox kidney (soup), ox tail (soup).
STEWING MEAT AND POULTRY:There are two basic types of stews. They are white stew and brown stew.
1. WHITE STEWS:(a) Blanouette:- This is a stew from white meat, veal, pork, chicken, and turkey. To
make a white stew the meats are blanched and a sauce is made from the resulting
stock. The garnish is cooked separately.
(b) Fricassee:- To make a fricassee the meat is initially sauted without coloring. Then
meat garnish are cooked together in a sauce.
2. BROWN STEWS:The meat is initially browned to seal the juices and then cooked in brown stock or sauce.
Equipment for stewing meat:Sauce pan, broilers and bratt pans.
Suitable meat for Steqing:1. Lamb
:- Middle neck, breast and shoulder.
2. Beaf
:- Shin, topside, thin and thick flank, chuck ribs, leg of mutton cut,
sticking piece.
3. Veal
:- Neck, shoulder, breast, knuckle.
4. Poultry
:- Chicken, turkey, ducks.
BRAISING MEAT AND POULTRY:Essentials of Braising:1. Braising is a combination of stewing and roasting.
2. To prepare, meat is cooked in a covered container with some stock or sauce. The level
of stock in the container should not be more than 2/3 the height of meat.
3. Cooking takes place in the oven.
4. The prepared cut of meat rests on a vegetable base.
5. Small cuts of meat are completely covered with cooking liquor.
6. A braised cut of meat is always served with the sauce or cooking liquor.
Methods of Braising:1. Brown braising of meat, poultry, game and offal.
2. White braising of veal and poultry.
Suitable meat for Braising:1. Beaf
:- Rump, topside, thick flank, fore rib.
2. Mutton or Lamb/Veal/Pork :- Leg, shoulder and breast.
3. Poultry
:- Older birds, offal, heart, liver, sweet bread, kidney and ox
tail.
Cooking time :- 30 35 min per 500g.
Equipment Used for Braising:Braising pans, casseroles, cooking vessels with tight fitting lids and bratt pans.
Techniques/ Steps in Braising:a. Marinating:- This involves soaking meat/poultry in a liquid which is acidic, to add
flavor and to tenderize the meat. The duration of marinating can vary depending on the
type of flesh, size of the joint and keeping quality of the meat. Marinating time can vary
from 12-18 hrs.

b. Sealing:- Initial shallow frying to seal the internal juices of the meat is necessary for
brown braising. It is carried out to develop color and flavor.
c. Basting:- Coating meat with cooking liquor or fat as often as necessary to prevent
drying or scorching of meat.
MEAT AND POULTRY:Steaming:- There are two types of steaming
1. Atmospheric or low pressure steaming:- Root vegetables and some simple dishes are
cooked by this method.
2. High pressure steaming:- This method is useful for most food items except delicate foods
like puddings, custard etc.
Key Points in Steaming: Switch on the machine sufficiently in advance, if preheating is required.
Always turn off the steam before opening the door.
Stand behind the door when opening
Try to cook items as close to Service-time as possible.
Avoid over cooking. Meat and light cuts of poultry may be steamed.
II. DRY HEAT METHODS:1. ROASTING:a. Beef
- Fillet, fore-rib, sirloin, topside, rump and wing rib.
b. Pork
- Leg, Loin, shoulder.
c. Veal
- Leg, Loin, shoulder.
d. Lamb/mutton - Best-end, leg, saddle, shoulder.
Preparation:- Some roasting joints have to be tied and secured before roasting to prevent change
of shape and to help carving evenly.
Placing in the Roasting Tray:- Butchers meat/joint fat top upwards, and for poultry breast
downwards and turned.
STEPS IN ROASTING:1. Searing:At 2000C in the beginning and brought down to 1750C.
2. Speed of Cooking:The larger the item the lower should be the temperature; after searing a range of 1750C to
2000C should be chosen. Basting should be done frequently.
3. Testing for Doneness:Clear liquid from the meat comes out when pricked. This indicates that roasting is
completed.
4. Resting, Standing or Settling a Roast:Keep the roasted joint in a warm place for 5-25 minutes depending on the size. This is done
to
a. Prevent burns during carving.
b. Enable easy carving and portioning.
c. Ensure adequate carry over cooking.
Key Points in Roasting: Trimming fat layer, barding, positioning the tray to collect dripping.
Use a grill to position the meat.
Temperature control, time control for various degrees of cooking desired under done,
medium, well done.
Protect your hands.
Pot Roasting Meat and Poultry:Important factors for successful pot roasting.

1.
2.
3.
4.
5.

Good quality meat and poultry.

Enclosed dish.
A little butter and a bed of root vegetables on which the meat is placed.
Lid should be removed towards the end of cooking.
The vegetable base and cooking residue is used for making the accompanying sauce.

Broiling/Grilling Meat and Poultry:The 3 types of grilling are

1. Grilling over a heat source-fried by live charcoal, electricity or gas.
Ex:- Steak grills and bar-be-cue type grills.
2. Grilling foods between electrically heated grill bars.
Ex:- Bread toasters, sandwich griller.
3.Grilling food under a heat souce fried by gas or electricity.
Ex:- Salamander, salamander type grills.
Basic Technique in Grilling:a. Brushing with oil:Light brushing with oil is necessary before and during grilling of the meat. This
prevents drying and hardness offals should be floured and placed on a gresed tray.
b. Degree of Cooking:This depends on the type of food item and customers choice.
ENGLISH
FRENCH
Rare
Bleu
Under done
Saignant
Medium/just done
A point
Well done
Biencuit
Food which can cause food poisoning are always thoroughly cooked.
Internal temperature for various degree of cooking.
DEGREE OF COOKING
Rare
Under done
Just done
Well done

INTERNAL
TEMPERATURE
------55 600C
66 710C
75 770C

Dressing and Garnish for Grills:1. Sauces:- Bearnaise, pepper sauce.

2. Butters:- Garlic butter, paprika butter, anchovy butter, parsley butter.
3. Water cress and straw potatoes.
Pan frying Meat and poultry:In this method, the prepared food is cooked in a pre-heated pan or metal surface with a
small quantity of fat or oil. Shallow frying is a method of pan frying applied to cooking small
cuts of meat, poultry and offals quickly. The cuts may be plain or bread crumbs.
Griddle:- Cooking food on a lightly oiled grilled plate.
Stir fry:- Quick frying of pieces of fish, meat, poultry and vegetables with fat or oil in a wok.
MEAT CUTS SUITABLE FOR PAN FRYING:1. Beef
:- Tournedos, Entrecote, rump and point steak.
2. Lamb
:- Nosettes, fillet migno cutlets, kidney liver.
3. Veal
:- Escallopes, medallions, kidney, cutlet, liver.
4. Pork
:- Escallop, cutlet, fillet, kidney.

5.Chicken cuts:- Whole chicken cuts for saut, breast, plain or bread crumbed breast.
6.
Made up items:- Burgers, sausages, kebabs, ham etc.
Equipment used for pan frying:Frying pans, bratt pans, griddle plates and woks.
BASIC TECHNIQUES IN PAN FRYING:1. Sealing:- Start cooking the item in a hot pan to develop color and flavor.
2. Speed fo Cooking:- This varies with the item to be cooked. Generally the thicker the meat
cut, the lower the temperature and longer cooking time.
3. Turning an item:- Turn with a palette knife to cook both sides uniformly,
Deep Frying Meat and Poultry:Deep frying is cooking prepared foods in plenty of hot oil up to a maximum temperature
0
of 195 C.
1. Partial frying or Blanching:When the food is required to be served later it may be necessary to partially fry the
prepared item until reasonably tender but without developing color. Partially fried items
are stored on a tray until required for service. When an order is received they are quickly
fried in hot fat until crisp and golden brown.
2. Suitable foods for Deep frying:Por