Lesson 1: Introduction To Meat Dishes
Lesson 1: Introduction To Meat Dishes
Lesson 1: Introduction To Meat Dishes
SPECIFIC OBJECTIVES:
At the end of this topic session, the students are expected to:
1. Define meat
2. Discuss the structure of cuts of the meats and identify the different meat
of animals
3. Explain the changes in meat immediately after a few minutes to one hour
after and a few days after death.
4. Enumerate and discuss the qualities desired in meatand the factors that
influences tenderness, juiciness, and flavor.
5. Discuss the principles in cooking meat and meat products.
TOPIC PREPARATION:
It refers to the flesh of animals; pork, beef, carabeef, chevron and lamb.
1. Muscle fibers are basic structural unit of lean meat. These are long
thin structures unsheathed by a delicate transparent membrane,
the sarcolemma, which contain sarcoplasm. Minerals, vitamins,
enzymes, myoglobin and part of the protein are found in the
sarcoplasm.
5. Methods of storage
Quick freezing retains fluids resulting in minimal losses of
juices in thawing.
Improper thawing results in loss of juiciness
Freezing for long period without wrapper causes loss of
juiciness.
6. Methods of cooking
Cutting in small sizes decreases juiciness
Cooking by dey heat decreases juiciness
Heating repeatedly decreases juiciness
4. Feed – the more varied the feed; the more distinctive is the flavor.
LESSON 4: EFFECTS OF COOKING MEAT
a. Changes in pigment, myoglobin from bright red color to grayish
brown. As meat is heated, the amount of myoglobin in the interior
of the cut increases, thus center becomes more bright red (rare).
f. Development flavor
At the end of this topic session, the students are expected to:
1. Define vegetables
VEGETABLES
Are plants or parts of a plant such as roots, tubers, bulbs, stem, shoots,
leaves, fruit and flowers. It can be used raw or cooked, served generally with an
entree or in salads but not as desserts
Vegetables are served with a meal as viands or salads, they give color, flavor
and texture to our meals. In addition. They add precious vitamis and minerals.
Addition of soda is not advised becasue it softens cellulose readily and tends to
make the vegetable mushy and increased destruction of vitamins especially B-
vitamins.
Cooking vegetables also has its own set of rules to be remembered. The
changes that happen during cooking should be understood so that no one can
control the effects ogf heat in vegetables.
There are four ways cooking affect changes in vegetables, these are:
Texture
Flavor
Color
Nutrients
The changes that will happen during the cooking process will affect the final
product of the prepared dish, its attractiveness and taste. These changes are
controllable when you understand how and why they happen.
TEXTURE CHANGES
Starch
Doneness
The flavor of vegetables may be lost during the cooking process in being
dissolved in water and by evaporation. Chances are more flavors is lost when
cooking time is longer.
COLOR CHANGES
We get more of the essential nutrients, such as Vitamis A and C and other
minerals, which we needed from eating vegetables. Unfortunately, when we
have to cook them, most of the nutrients are lost. There are six factors that are
responsible for the most nutrients are loss:
Alkalis
Plant enzymes
oxygen
TITLE: PREPARE SALADS AND DRESSING
SPECIFIC OBJECTIVES:
At the end of this topic session, the students are expected to:
DRESSING
Is a combination of sauces, spices and oils that accompanies the dish mainly
SALAD and POULTRY.
In preparing salads, there are a lot of ingredients that can be found in the
market but always remember that the freshness and variety of its ingredients
are essential for high quality salads, here are some ingredients:
Salad greens – iceberg lettuce, Romanian lettuce, Boston lettuce biff of
limestone lettuce, Chinese cabbage, spinach and sprouts
MISE EN PLACE
Mise en place (MEEZ ahn plahs) is a French term that means “setting
everything in place” and having all your ingredients measured, cut, peeled,
sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls,
tools and equipment set out. It is a technique chefs use to assemble meals so
quickly and effortlessly.
Practicing mise en place has several benefits:
o Any missing ingredients can be spotted right away before you start
cooking and for you to avoid a quick trip to the store or your neighbor
next door.
o Special preparation for ingredients -- such as toasting nuts, letting
certain ingredients come to room temperature, etc. -- can be handled
BEFORE cooking rather than in the midst of another preparation step
when time delays may affect food quality.
o There is time to clean the mixing area as you go along rather than face a
counter full of mixing equipment when you're done.
o You can group ingredients or place them in the order used to assure all
recipe steps are included.
o It makes complicated recipes more fun to prepare when you're no longer
doing a juggling act, trying to complete several tasks simultaneously.
Once you’ve fully planned the execution of your recipe, it’s finally time to
measure out your ingredients and get to work. Whether you choose to measure
your ingredients by weight or volume is between you and the recipe guide, but
for the most efficient mise en
place, you’ll want to choose the appropriate vessel for each ingredient. Here are
some suggestions:
Bowls and ramekins work for almost anything, but they’re best for dry
ingredients such as salt, pepper, and chopped herbs.
The goal of mise en place is to maximize efficiency, and means far more than
simply assembling all the ingredients, pots and pans, plates, and serving pieces
needed for a particular period. Mise en place is also a state of mind. Someone
who has truly grasped the concept is able to keep many tasks in mind
simultaneously, weighing and assigning each its proper value and priority. This
assures that the chef has anticipated and prepared for every situation that could
logically occur during a service period.
LESSON 2: PREPARING SALAD & DRESSING
2. Bound Salads
3. Fruit Salad
Fruit salads are often arranged, mixed or tossed of most fruits that are
delicate and easily broken.
Broken or less attractive pieces of the salad should be placed on the
bottom of the salad while more attractive pieces are arranged on the top.
Some fruits discolor when cut and be dipped into an acid substance
such as tart or fruit juice.
If both vegetable and fruit salads are being prepared, vegetable salad
should be prepaid first.
Drained canned fruits well before mixing them in the salad
Dressing for fruit salad are usually sweet, but fruit juices are used to add
tartness.
4. Composed Salad
Prepare and season each ingredients separately and evaluate the flavor
and quality.
Arrangements maybe placed ahead of time and add delicate ingredients
just before serving.
Flavors and texture of all ingredients should provide pleasing contrast.
Observe general concepts of plating and presentation output.
5. Gelatin Salad
Observe the correct portion of gelatin and liquid, too much gelatin makes
a stiff rubbery product while too little makes a soft product that will not
form the desired shape.
To dissolve Gelatin, stir it first in cold liquid to avoid lumping and let it
stand for about 5minutes to absorb the water. Then heat until it
dissolves.
For quick setting, dissolve the gelatin to half of the volume of water in
room temperature and the other half is cold water to lower the
temperature.
Do not add raw pineapple and papaya to gelatin salads because these
fruits contain enzymes which dissolves gelatin.
Canned fruits and other juicy items must be well drained before adding
because they will watered down the gelatin.
To unmold gelatin, loosen it by dipping the tip of the knife on hot water
and run the tip around the top edge of the molded gelatin.
Refrigerate gelatin salads.
1. You have to choose Quality Ingredients for your salad, it should be fresh,
ripe and in season.
7. Taste of the food that you are using as base should be identifiable when you
taste the salad. The dressing should dominate the taste.
11. Do not overcook food as it eliminates the color and its vitamins and
minerals as well.
Salad dressings are liquid or semi liquids used to flavor salads. The flavor of
most salad dressings are not modified by cooking. The quality depends directly
on the quality of the ingredients being used.
Most salad dressings are made primarily of an oil and an acid with other
ingredients to modify the flavor or texture, here are some samples:
1. Oils – should have mild, sweet flavor. Strongly flavored oil can make
excellent salad dressings but not appropriate with every food. Examples:
corn oil, canola oil, peanut oil, olive oil and walnut oil.
2. Vinegar – should have a good, clean and sharp flavor. Most salad vinegar
are about 5% acidity, but some range as 7-8%
1. Prepare all ingredients. Wash and cut greens, fruits, vegetables and
garnishes. Prepare cooked vegetables and mix bounds and marinated salads.
2. Arrange salad plates and work tables, line them up on trays for easy transfer
to the refrigerator.
There are variety of dressings based on neither mayonnaise nor oil and vinegar.
They include dressings on sour cream and on fruit juice and yogurt and low
calorie dressings. The important thing is that these dressings should have well
balanced flavor with a pleasant tartness and should harmonize and
complement on the salads that they are serving.
FOOD PRESENTATION:
It helps with mindful eating - When it comes to mindful eating, seeing our
food is really important. A simple exercise involves deeply looking at an object,
in this case, the food in front of us, and working backwards to its “origin” –
taking into account the various factors or ingredients that have allowed it to be
exactly what it is in that precise moment. Looking at a beautiful and creatively
presented dish is much easier than visually dissecting a sloppy plate
Food tastes better - Eating is a sensuous experience. Before our mouths have
tasted a thing, our eyes have already judged it. This makes visual appeal just
as important as the taste which is why food-styling and food-photography are
legitimate occupations. Further, during a recently conducted behavioural
experiment, diners rated an artistically arranged salad as more delicious – and
were prepared to pay more for it. See, it’s scientifically proven that food
presentation bumps up food taste.
Food feels better too - Lately, there’s been a lot of literature written on
clutter; on how a clutter-free home can significantly impact our emotional
health, and how an uncluttered kitchen, can help us eat less. In the same way,
an aesthetically presented meal is both an instant mood enhancer and a diet
controller. You’re less likely to eat down a beautifully assembled plate than a
plate that looks boring.
You can get creative - Unlike specific art forms, cooking is entirely universal.
Everyone needs food. A meal then, can play storyteller, showcasing the
personality, background and culture of its creator. Though taste plays a vital
role here, so does appearance. How a meal is presented says a lot about its
origin.
Because you’re worth it - Last but not least, putting time aside for food
presentation does not go unnoticed. Every parent should be familiar with this.
Children are much more likely to eat their healthy meal if it’s assembled in the
shape of a cute animal. Further, such creativity and effort should not be
confined to your picky children or important guests. You too, deserve a
beautiful plate.
How to Do Your Presentation:
1. Less is more. Always remember the simple the food is nicely presented, it
usually looks best.
3. A little green can go a long way: parsley, coriander or dill (fresh or dried)
atop savory dishes like soups, meats and salads looks gorgeous.
Structure of salad
Plated Salads has four parts
Dressings may be added at service time, served serparately for the customer to
add, or mixed with the ingredients ahead of time.
Green salads are plated in cold plate. Avoid plating salad an hour or two
before service. Garnishishes should be tossed or added at serving time.
Refrigirate salad before serving time to keep the crisp and freshness of
the fruits and/or vegetables.
Dressings are added to salad immediately before serving, or serve it on
the side.
Refrigirate salads until serving. Do not hold more than a few hours, or
the salad will sag and lose its texture.
Do not add dressings to green salads until serving, or they will sag.