MEAT & MEAT COOKERY

Meat

• refers to the edible flesh of animals

• is animal flesh that is eaten as food
Composition:

Meat consist of :
Water – 75%
Protein – 19%
Intramuscular fat – 2.5 %
Carbohydrates – 2.3%
Red and White Meat
 Red Meat

• The color depends on the concentration of myoglobin in

muscle fiber. When myoglobin is exposed to oxygen
reddish color appears.
• Redness depends on species, animal age, and narrow
muscle fibres.
Examples :
Red meats L: Beef, veal, lamb, mutton, carabeef
 White Meat

• white meat may also refer to any lighter-colored

meat.
• It is believe that white meat is healthier than red meat
Examples: pork, poultry and game, fish and shellfish
 Meats from Diff. Animals

• Pork – pig/hog
• Beef – cow/cattle
• Chevron – goat
• Venison – deer
• Lamb and mutton- sheep
• Carabeef - carabao
Structure of Meat:
1)Lean Tissue – consist of one or more muscles which is
made up of many bundles of muscle fibers.
2)Connective Tissue – Surround the fibers and unites them
in bundles.
a) Collagen – arranged in parallel , do not stretch, color is
white, disintegrate in hot water
b) Elastin – yellowish portion, do not tenderize while
cooking
3) Fat – around or between muscles
Composition of Meat:
Water
• Water is about 75% of muscle tissue. Shrinkage
can be a big problem in cooking meat which result
to loss of weight and loss of profit.
Protein
• About 20% of the muscle tissue is a protein.
Protein coagulates when it is heated. This means
firmer and loses moisture. Coagulation is related to
doneness.
Fat
• 5 % of the muscle tissue is fat. A beef carcass can be as much as
30% fat.
1. Juiciness – Marbling is fat deposited within the muscle tissue.
Juiciness depends on how
much marble contains in the meat.
2. Tenderness – Marbling separates muscle fibers, making them
easier to chew.
3. Flavor – Flavor depends on the marbling.
BEEF
Cut in Beef Carcass
 BEEF

• Beef is the meat of domesticated mature cattle

usually over 12 months of age. It has distinctive
flavor and firm texture. It is usually bright, cherry red
in color with creamy white fat. Cattle is the collective
name for all domesticated oxen
• Cattle are classified as;
• Bulls – male cattle, usually not raised to be eaten.
• Calves – young cows or bulls prized for their meat.
• Cows – female cattle after the first calving, raised principally for
milk and calf production..
• Steers – male cattle castrated prior to maturity and principally
raised for beef.
 Basic Cuts
Paypay ( chuck)
Tadyang (ribs)
Kadera (sirloin)
Tapadera (rump)
Kenche (hind shank)
Kenche (fore shank)
Puntay peche (brisket)
Campto (flank)
Pierna corta (round)
 Changes in Meat after Death

1) Muscle is pliant, soft, gel like, sticky, immediately

after death
2) A few minutes to 1 hr. – muscle shortens, become
rigid, hard, inflexible. Should not be cooked at this
time
3) After a few days – gradual tenderization, after
freezing. This is the time to cook the meat
Cut in Pork Carcass
Pork Carcass Basic Cuts
• Casim (picnic)
• Pork chops
• Loins
• Pata (fore shank) (hind shank)
• Spare ribs
• Bacon
• Pigue (ham)
• ChangesEffects
in pigmentof
– myoglobin from
Cooking Meats bright red color
to grayish brown.
• Changes in meat protein- Decrease in length of fiber
causing shrinkage. Excessive heating makes the meat
tougher, stringy and rubbery.
• Fat melts , causing shrinkage
• Loss in moisture
• Heat converts collagen into gelatin. This requires more
heat
• Long cooking develops better flavor
 Factors Influencing Flavor

• Flavor is due to decomposition of protein and

oxidation of fat. Saltiness and sweetness of the
blood. The distinctive flavor of animal is
affected by specie, sex, age, amount of exercise,
degree of ripening.
• The older the animal the stronger the flavor.
• More exercised animals have tougher meat
• The more varied the feed, the more distinctive its
flavor.
Storage of Meats:
Fresh Meats:
1. Check purchases as soon as it arrives to ensure the
quality.
2. Do not wrap tightly, bacteria and mold thrive in moist.
Allow air to circulate to inhibits the growth of
bacteria.
3. Do not open vacuum packed meats until it is ready to
use.
4. . Store at 32⁰ to 36⁰ F
 Sirloin Tips and Mushrooms
Recipe By:GRANNYA

• "Beef sirloin cubes browned with garlic then simmered in tomato

sauce and red wine until tender. Great over buttered noodles.“
• Ingredients
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 1/2 pounds beef sirloin
• 1 (16 ounce) can mushrooms, with liquid
• 1 (8 ounce) can tomato sauce
• salt to taste
• freshly ground pepper, to taste
• 3/4 cup red wine
 Directions
• Cut beef into cubes. In a large skillet over
medium/high heat, heat the olive oil and brown beef
cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt,
pepper and red wine. Cook for 30 minutes or until
beef cubes are tender. Add a little more wine while
cooking if desired.
VARIETY MEAT
 VARIETY MEAT

• 1. Meat, such as liver or sweetbreads, that has been taken f

rom a part other than skeletal muscles.
• 2. Meat, such as sausage, that has been processed.
• 3. edible viscera of a butchered animal
• VICERA -
1. The soft internal organs of the body, especially those co
ntained within the abdominal and thoracic cavities.
• 2. The intestines.
 ORGANS

• giblet, giblets - edible viscera of a fowl

• meat -
the flesh of animals (including fishes and birds and s
nails) used as food
• offal -
viscera and trimmings of a butchered animal often c
onsidered inedible by humans
 ORGANS

• heart -
a firm rather dry variety meat (usually beef or veal);
"a five-pound beef heart willserve six"
• liver - liver of an animal used as meat
• sweetbread, sweetbreads -
edible glands of an animal
• brain - the brain of certain animals used as meat
• stomach sweetbread - edible pancreas of an animal
 ORGANS

• neck sweetbread, throat sweetbread -

edible thymus gland of an animal
• tongue - the tongue of certain animals used as meat
• tripe -
lining of the stomach of a ruminant (especially a bovine) used
as food
• chitlings, chitlins, chitterlings -
small intestines of hogs prepared as food
• haslet -
heart and liver and other edible viscera especially of hogs; usual
ly chopped and formed into a loafand braised
 Pork Kilawin
• Ingredients
• 1 kilo pork head meat
• 1 pc pork tongue, blanched and cleaned
• 150 g small intestine
• ¼ kg pork liver
• 2 pairs pig's brain
• 1 cup vinegar
• 1 pc onion, chopped
• 1 head garlic, crushed
• 1 to 2 tbsp. fine salt
• ½ Tbsp. black pepper, ground
 Pork Kilawin
• Instructions
• How to cook pork kilawin:
• In a saucepan, put pork head, tongue, small intestines and
liver to boil.
• Lower heat and simmer until tender.
• Cut into strips. Set aside. Clean brain and boil in vinegar
and salt.
• Combine with the other meats, garlic and onion.
• Season with salt and Pepper. Serves 12.
 LENGUA IN MUSHROOM
SAUCE
• INGREDIENTS • 1 (10 ounces) can condensed
cream of mushroom soup
• 3 pounds beef tongue
• water
• 2 cups beef broth (reserved
from boiling the tongue)
• 1 small onion, peeled and • 2 tablespoons butter
quartered
• 1 head garlic, peeled and • 8 ounces button mushrooms,
sliced (fresh or canned)
crushed
• 2 bay leaves • 1 small onion, peeled and
chopped
• 1 teaspoon pepper corns • pepper to taste
• salt
 LENGUA IN MUSHROOM
SAUCE
• INSTRUCTIONS
• In a deep pot over medium heat, combine beef tongue and enough water to cover. Bring to a boil
for about 10 to 15 minutes, skimming scum that may float to top. Drain tongue and rinse well.
Discard liquid and wash pot.
• Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns
and about 2 tablespoons of salt. Over medium heat, bring to a boil. Lower heat, cover and simmer
for about 4 to 5 hours or until meat is fork-tender. Add more water as needed during cooking to
cover tongue. Drain from liquid, reserving 3 cups of the broth. Strain and discard aromatics. Allow
tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled (this will
make slicing the tongue easier). Peel the skin and cut meat diagonally into ½-inch slices.
• In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and
smooth.
• In a pot over medium heat, melt butter. Add mushrooms and cook, stirring regularly, until lightly
browned. Remove from pan and set aside.
• Add onions and cook until limp. Add beef tongue and cook, stirring regularly, for about 1 to 2
minutes. Add mushroom soup-broth mixture and bring to a boil. Season with salt and pepper to
taste. Continue to cook for about 10 to 15 minutes or until sauce is slightly reduced.
FISH COOKERY
• Fish are consumed as food by many species,
including humans. It has been an important source
of protein and other nutrients for humans
throughout recorded history.
• In culinary and fishery contexts, the term fish can also
include shellfish, such
as molluscs, crustaceans and echinoderms.
 Species
Over 32,000 species of fish have been described,[2] making them the most
diverse group of vertebrates. In addition, there are many species of shellfish.
However, only a small number of species are commonly eaten by humans.
 Classification of fish

Round fish Flat fish Shellfish

White Oily
White Oily
 Round fish

• How it look like

 Flat fish

• How its look like

 Shell fish

• Crustaceans
molluscs
Cephalopods

octopus

Squid
 Cuts of fish

1. Fillet:- A cut of fish free from all skin and bone ,

prepared from either a round or flat fish.
Fillet can be poached, grilled, deep fried and shallow
fried.
Flat fish yield 4 fillet cross-cut fillets , 2 from side
Round fish yield 2 fillets
 suprệme
• A thick slice of fish cut on the slant from a fillet prepared
from a large fish
 Darne
• A thick Slice of Fish on the bone , prepared by
cutting across a large round fish. Darnes are suitable
for grilling , shallow frying and deep poaching.
• Darnes are also known as steaks of round fish
 Goujon
• A long , thin strip of fish cut from a prepared fillet
approx. 6cm x 0.5cm
• Goujons are often egg and bread crumbed and deep
fried
 Paupiette
• A neatly rolled fillet, stuffed with either a fish farce, shellfish,
vegetables . The fillet is rolled from the tapered tail to the wider head
end and poached.
• Delice:- neatly folded fillet
 Troncon

• A thick slice of fish on the bone , prepared from a

large flat fish . They are usually deep- poached
Cuts of fish at a glance
 Selection of fish
• It should have no foul smell. It should pleasant smell
• Fish shold be free from slime and should not feel dry to touch.
It should be undamaged and free from bruises
• The eyes should be bright and clear and it should not be sunken
• The gills should be bright red in colour
• The flesh should be firm and spring back into shape when
pressed.
• The scales should be plentiful and firmly attached.
• The fins and tails should be flexible , it should not be brittle and
dry.
 Selection of shellfish

• Shellfish must be alive when purchased.

• Musels, oysters and scallops must be tightly closed.
• The legs of dead crustaceans will hang limp and
lifeless.
 FISH TERRINE
• INGREDIENTS • Salt and pepper (optional)
• Terrine: • 3 whole eggs
• 3 to 4 medium leeks or 2 • 2 eggs, separated
medium onions • 1/4 cup dry bread crumbs
• Olive oil • Sauce:
• 2 cloves garlic, minced • 1/4 cup mayonnaise
• 1/2 cup white wine • 1/4 cup ketchup
• 1/2 pound shrimp, lightly • 2 tablespoons mustard
cooked (poached)
• Pinch of piment d'Espelette, or
• 2 pounds hake or similar white cayenne powder
fleshed fish, poached
• 1 tablespoon Armagnac or
• 1 cup tomato purée brandy
• 1 cup heavy cream
 FISH TERRINE
• PREPARATION
• Preheat oven to 350°F.
• Wash and coarsely chop leeks or onions. Over medium heat, add
oil to a skillet and sauté leeks for several minutes, until they are no
longer opaque. Add garlic and sauté for another minute. Pour in
wine and reduce heat slightly to allow liquid to simmer. Stir
occasionally until liquid is nearly gone. Place leeks in a food
processor or blender and process to a coarse purée.
• Chop cooked shrimp into large dice. Flake poached fish with a
fork. In a large bowl mix together tomato purée, cream, leeks, and
fish. Taste and add salt and pepper, if desired. Stir in whole eggs
and yolks. Add shrimp.
 FISH TERRINE
• PREPARATION
• In a separate bowl, beat egg whites until stiff peaks form, and fold
into fish mixture, adding one-third or half of the whites at a time.
• Grease a baking pan or mold and scatter or press bread crumbs
along bottom. Pour fish mixture over bread crumbs. Bake in a hot
water bath or bain marie for 40 minutes. Remove from oven and let
sit for 5 to 10 minutes. Slide a knife along the sides to loosen
terrine from mold. Place a plate on top and invert to coax the
preparation to fall away from the mold.
• Sauce:
• Whisk mayonnaise, adding ketchup and mustard until all
ingredients are blended. Stir in the piment d'Espelette and Armagnac
or brandy. Spoon a bit of sauce over each serving of fish terrine.
 Fish Steak (Mackerel/Tanigue)-
Filipino style
• Ingredients
• 500g Mackerel/Tuna, steak cut
• ¾ cup soy sauce
• 2 Tbsp lemon or kalamansi juice
• ½ tsp pepper
• 1 onion, cut into rings
• 3 Tbsp oil
 Fish Steak (Mackerel/Tanigue)-
Filipino style
• Instructions
• Combine soy sauce, lemon or kalamsi juice and pepper
together. Pour over the fish and marinate for at least an hour.
• In a skillet, heat oil in medium high. Once the oil is hot enough,
fry fish until golden brown. Place the cooked fish on your
serving plate.
• In the same pan, stir fry onion rings browning the edges a bit
but not too much that it will become limp. Place onion rings on
top or a round of the fish steak.
• Still in the same pan, add the remaining marinade and let
simmer for just a minute. Pour on top of the fish steak. Serve.
POULTRY
COOKERY
 What is Poultry

• Chicken
• Duck
• Goose
• Turkey
• Pigeon
• There are different classes of poultry
• These are usually based on the birds age and gender.
 Maturity and Tenderness

• The older the bird the tougher the meat

• We want to select birds that are younger and less
mature.
• The older the bird the more muscle they will have
built. This causes the meat to be tough.
 Dark vs. Light Meat
• Birds that rarely fly have light colored wing and
breast meat. (Chickens and Turkey)
• Light meat has less fat and cooks faster than dark
meat.
• Parts of the bird that has more muscle (connective
tissue) are darker in color.
• The thighs and legs have more muscle. (Dark Meat)
• These parts take longer to cook.
• Duck and Goose are composed mostly of dark meat.
 Purchasing Poultry

• Poultry can be purchased in different forms.

• You can buy fresh, frozen, or fully cooked.
• When poultry is prepared and ready to cook it is
called ready to cook or RTC.
• Class depends on age and gender.
 Purchasing Continued….

• Male birds have tougher meat than female birds.

• Judging Quality:
• Check color: should be cream to yellow, Avoid birds
with purple or green bruising, dark wing tips, these
are indications of spoilage.
• Check odor: Uncooked poultry should not have a
strong odor or feel sticky.
 Inspection and Grading

• All poultry must be inspected by the USDA!

• Inspectors check to see if it has been processed in
sanitary conditions.
• If it passes inspection it will receive USDA stamp of
approval.
• All poultry should be graded.
• The highest grade poultry can receive is an A.
 Grading Continued

• Using grade A poultry allows foodservice establishments

to provide better quality and a more consistent product.

• In order for a bird to receive an A:

• Must be plump and meaty
• Have clean skin
• No broken bones
• Fully plucked
 When we use grades B and C

• Birds that do not meet the above standards receive

lower grades.
• Lower quality birds are processed to make poultry
products such as chicken fingers and turkey pot pie!
 Handling and Storage

• Fresh and Frozen poultry must be handled very

carefully.
• Poultry should be frozen immediately if it is not
going to be used right away.
• Fresh poultry should be used within 2-3 days.
• Store frozen poultry below 0 degrees F
• Thawing poultry should be done in the refrigerator.
 Chicken Cordon Bleu

• Ingredients
• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices Swiss cheese
• 4 slices cooked ham
• 1/2 cup seasoned bread crumbs
 Chicken Cordon Bleu
• Directions
• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch
baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper.
Place 1 cheese slice and 1 ham slice on top of each breast. Roll up
each breast, and secure with a toothpick. Place in baking dish, and
sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink.
Remove from oven, and place 1/2 cheese slice on top of each
breast. Return to oven for 3 to 5 minutes, or until cheese has
melted. Remove toothpicks, and serve immediately.
THE INCREDIBLE
EDIBLE EGG
 Eggs are composed of several distinct parts …

Air Cell

Shell
Egg Yolk

Membrane
Egg White
White Chords
(Chalaza)
 EGGS • belong to the
meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
• two large eggs equal a serving
• each egg contains approximately 80 calories
Eggs are graded for quality using a process
called candling.

The four grades used for eggs are:

AA A B C
AA - yolk is firm and the area
covered by the white is small;
there is a large proportion of
thick white to thin white
A - yolk is round and
upstanding; the thick white is
large in proportion to the thin
white and stands fairly well
around the yolk
B - the yolk is flattened and
there is about as much or more
thin white as thick white
C - not sold in stores; may be
used in prepared mixes
 Egg Size ……

The six sizes of eggs are based on weight per dozen.

 Brown shelled eggs have the same
nutritional value as white shelled eggs;

The color of the shell is dependent on the type of

chicken that laid the egg.
Seven Cents Key to Buying Eggs …

If there is less than 7 cents difference

between two sizes of eggs, the best buy is the
larger size.
 Egg Storage
• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt
side up
• Do not wash until ready to use
 Egg Freshness Test

• Check date on the carton

• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water
An egg fried on one side only ……

Sunny Side Up
An egg fried on one side with hot grease
spooned over the top ……

Basted Egg
Eggs fried on both sides with a runny yolk ……

Over Easy
An egg fried on both sides with a
hard yolk ……

Over Hard
Raw egg cooked in hot water or in an
egg poacher ……

Poached Eggs
Raw egg baked in the oven ……

Shirred Eggs
Egg and milk mixture cooked in a hot pan;
gently move mixture as it cooks ……

Scrambled Eggs
Egg mixture brought to center of pan and
cooked until all egg mixture on the edges
is cooked; fold in half and serve ……

Omelet
Whole egg cooked in SIMMERING water for
three to five minutes ……

Soft Cooked Egg

Whole egg cooked in SIMMERING water for
twenty minutes ……

Hard Cooked Egg

Egg and cheese mixture baked in a
pastry shell ……

Quiche
Egg and white sauce mixture placed in
a dish and baked ……

Soufflé
Drink made using raw eggs ……

Egg Nog
Egg and milk mixture baked in
custard cups ……

Custard
Chopped hard cooked eggs blended with
mayonnaise ……

Egg Salad
Fried eggs and bean sprouts ……

Egg Foo Yung

Poached egg on an English muffin
topped with sauce ……

Eggs Benedict
 Coating Agent

French Toast Fried Chicken

 Thickening Agent

Pudding Custard
 Binding Agent

Chicken Croquettes Meatloaf

 Leavening Agent

Angel food Cake Soufflé

Emulsifier

Mayonnaise
Other uses for eggs ……

Shampoo Meringue
 Bacon Cheddar Deviled Eggs

• "These deviled eggs

include bacon and
shredded cheddar
cheese. Better than
your ordinary deviled
eggs."
 Bacon Cheddar Deviled Eggs

• Ingredients
• 12 eggs
• 1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese
• 1 tablespoon mustard
 Bacon Cheddar Deviled Eggs
• Directions
• Place eggs in a saucepan, and cover with cold water. Bring water to a boil
and immediately remove from heat. Cover, and let eggs stand in hot water
for 10 to 12 minutes. Remove from hot water, and cool. To cool more
quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high
heat until evenly brown. Alternatively, wrap bacon in paper towels and cook
in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a
small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese.
Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate
until serving.