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Market Forms of Meat

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jhonardugaban
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12 views9 pages

Market Forms of Meat

Uploaded by

jhonardugaban
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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MARKET FORMS OF MEAT

DIFFERENT CUTS OF MEAT


CHARACTERISTICS OF GOOD QUALITY
MEAT
PREPARATION OF MEAT FOR COOKING

Dry-Heat Cooking:
Dry-heat methods use high temperatures (300°F+) to
cook food without added moisture. This creates browning
and rich flavors.

Sautéing & Pan-Frying: These use hot pans with a little


fat for quick cooking. Sautéing involves tossing food for
even cooking, while pan-frying uses slightly more fat for
thicker cuts.

Roasting & Baking: Similar methods using hot air in an


oven. Roasting often refers to meats and vegetables,
while baking can include breads and pastries.

Broiling & Grilling: Both cook with direct heat, but


broiling uses top heat and grilling uses bottom heat. Both
sear quickly and work well for tender meats and fish.

Deep Frying: Food is submerged in hot oil (325-400°F)


for a crispy exterior. Oil and water don't mix, so pat food
dry before frying.
Moist-Heat Cooking Methods:
Moist-heat methods use liquids or steam to cook food.
Flavored liquids add flavor and leftover liquids can
become sauces or stock. These methods are great for
tough foods like meat or vegetables.

Blanching: Briefly boil then stop cooking with ice water.


Good for skin removal and stopping enzyme activity.
Boiling: Intense bubbling for strong foods like beans or
pasta. Cooks food quickly.
Braising: Simmering large meat cuts in a small amount of
covered liquid for tender, flavorful results.
Poaching: Cooking in simmering (160-180°F) water for
delicate foods like eggs or fish.
Scalding: Heating liquid to 150°F to dissolve ingredients
or (historically) kill bacteria.
Simmering: Gentle bubbling (above 180°F) for long,
slow cooking of tough meats, soups, or stews.
Steaming: Gentle cooking with steam, preserving
nutrients. Pressure cookers use steam and pressure for
faster cooking.
Stewing: Similar to simmering, but with less liquid that
becomes part of the dish. Great for tough cuts.
DIFFERENT CUTS OF MEAT
TH
PROJECT (4 QUARTER)

Jhonard U. Dulay
10-C
T.L.E Cookery

MAY 2024

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