PREPARE AND COOK

MEAT
Cookery 10
School Year 2019 – 2020
INTRODUCTION OF MEAT

Meat is a term for the flesh of cattle (beef and veal), sheep
(lamb) and pigs (pork). Meat comprises water, protein, fat, and
various amounts of minerals and vitamins.
Beef is divided into large sections called primal cuts. These
beef primal cuts or ―primal are then broken down further into
individual steak and other retail cuts. A ―side of beef is literally
one side of the beef carcass that is split through the backbone.
Each side is then halved between the 12th and 13th ribs into
sections called the forequarter and hindquarter.
Composition of Meat
1. Water – 70% of muscle tissue.
2. Protein – 20% of muscle tissue. Protein coagulates when it
is heated. It becomes firmer and loses moisture.
3. 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.
4. 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.
 Fine – grained meat is composed of small fibers
bound in small fibers.
 Course – textured meat has large fibers.
2. Connective tissue
These are network of proteins that bind the muscle fibers
together. Connective tissue is tough.
Two Kinds of Connective Tissue
 
A.Collagen – white connective tissue that
dissolves or breaks down by long, slow
cooking with liquid.
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.
DIFFERENT KINDS OF MEAT AND ITS
SOURCE

PORK
LAMB

BEEF
 CARABEEF

VEAL
CHEVON
MEAT CUTS
Beef
VEAL
LAMB
PORK
TYPES OF MARINADE
1. Pineapple Marinade

2. Pork Chop Marinade

3. Jamaican Jerk Marinade

4. Pork Rib Marinade

5. Teriyaki Marinade

6. Pork Chop and Tenderloin Marinade

7. Bourbon Marinade

8. Mustard-Vinegar Marinade
 Broth and bouillon simple clear soup without solid
ingredients.

 Vegetable soup – clear seasoned stock or broth with the

addition of one or more vegetable, meat, or poultry.

 Consommé‘ – rich, flavorful stock or broth that has been

clarified to make it perfectly clear and transparent.
2. Thick Soups – soups that are thickened to provide a heavier
consistency. Thick soup is a cream soup based on béchamel
sauce and is finished with a heavy cream.

 Cream soups – are soups thickened with roux, other

thickening agents, plus milk, or cream.
 Purees – vegetable soup thickened with starch
 Bisques – are thickened soups made from shellfish.
 Chowders – are hearty soups made from fish, shellfish or
vegetables usually contain milk and potatoes.
 Veloutes – soup thickened with egg, butter and cream
3. Other types of Soup
a. Dessert soup
A. Ginataan – a Filipino soup made from coconut milk, milk,
fruit, and tapioca pearl served hot or cold.
B. Osheriku – a Japanese asuki bean soup
C. Tonge sui – a Chinese soup

b. Fruit Soup can be served hot or cold depending on the recipe

where dried fruits are used like raisins and prunes.
c. Cold soup is variations on the traditional soup wherein the
temperature when served is kept at or below temperature.
d. Asian soup is a traditional soup which is typical broth, clear
soup, or starch thickened soup.
Other thickening agents for soup
1. rice
2. flour
3. Grain
4. corn starch
Ingredients of soup
• Meat (chicken, beef, pork, lamb, fish)
• Salt • Pepper • Vegetables (carrots, string beans, turnips,
tomatoes, mushrooms, celery, leak)
• Onion • Garlic • Water • Eggs • Cornstarch • Seasoning
(MSG, convenience products) • Butter • Cream • Garnishes
(slices of lemon, egg, shredded vegetables, pimiento strips)
Basic Principles of Preparing Soup
1stPrinciple. Starting with Cold Water
Why cold water? Most protein, vitamins and minerals
dissolve in cold water.
2ndPrinciple. Cutting vegetable to appropriate size for the
type of stock.
The size of cut helps the maximum flavor to be extracted.
3rd Principle. Select your protein based. Beef, Chicken,
Pork and Fish
All bones are washed, roasted or blanched. Roasted for
brown sauce and blanched for white stock.

4th Principle. Simmering

Gentle extractions aid in flavor and nutrition.

5th Principle. Skimming

Keep the stock clear. The scum on top of stocks contains
impurities.
Cooking soups
Meats, Poultry and Fish
 Cuts of meat that are less tender should be added early in the
cooking process
 Poultry needs to be added early enough so that it cooks thoroughly
 Add fish closed to the end of the cooking process to keep it from
overcooking.
Grains and Pasta
 Allow a little more time in cooking.
Beans and Legumes
 Soaked beans, lentils and black-eyed peas should be
added with the liquid so they will fully cook Dense or
Starchy Vegetables
 A small-diced cut of potatoes, carrots, and winter
squashes will require 30–45 minutes to cook.

Green Vegetables
 These vegetables should be added during the final 15–
20 minutes of cooking the soup
Adjusting Consistency
Thick soups may continue to thicken during cooking
and may need additional stock or water added to adjust
the consistency

Degreasing
Broth-based soups maybe prepared in advance,
cooled and refrigerated. This facilitates removing of
congealed fat from the surface. Skim the top layer of
fat from a hot soup with a ladle, alternately.
Prepare Sauces
Sauce - a flavorful liquid, usually thickened that is used to
season, flavor and enhance other foods. It adds:
1. Moistness 4. Appearance (color and shine)
2. Flavor 5. Appeal
3. Richness
Basic Sauces for Meat, Vegetables, and Fish
1. White sauce - Its basic ingredient is milk which is
thickened with flour enriched with butter.
2. Veloute sauce - Its chief ingredients are veal,
chicken and fish broth, thickened with blonde roux.
3. Hollandaise – It is a rich emulsified sauce made
from butter, egg yolks, lemon juice and cayenne.
4. Brown sauce / Espagnole – It is a brown roux-
based sauce made with margarine or butter, flavor
and brown stock.
5. Tomato – It is made from stock (ham/pork) and
tomato products seasoned with spices and herbs.
A.Variation of Sauces
1. Hot Sauces – made just before they are to be used.
2. Cold sauces – cooked ahead of time, then cooled,
covered, and placed in the refrigerator to chill.
B. Thickening Agents
Thickening agent – thickens sauce to the right consistency.
The sauce must be thick enough to cling lightly to the food.
Starches are the most commonly used thickeners for sauce
making. Flour is the principal starch used.
Roux – is a cooked mixture of equal parts by weight of fat and
flour.
1. Fat
A. Clarified butter. Using clarified butter results
to finest sauces because of its flavor.
B. Margarine. Used as a substitute for butter
because of its lower cost.
C. Animal fat. Chicken fat, beef drippings and
lard.
D. Vegetable oil and shortening. Can be used for
roux, but it adds no flavor.
2. Flour
A roux must be cooked so that the sauce does not have a
raw, starchy taste of flour. The kinds of roux differ on how
much they are cooked.
 White roux – cooked just enough to cook the raw taste of
flour; used for béchamel and other white sauces based on milk.
 Blond roux – cooked little longer to a slightly darker color;
used for veloutes´.
 Brown roux – cooked to a light brown color and a nutty
aroma. Flour may be browned before adding to the fat. It
contributes flavor and color to brown sauces.
C. Common Problems in Sauce
1. Discarding
2. poor texture
3. oil streaking
4. oiling-off
5. synersis (weeping)
Hygienic Principles and Practices in Sauce Making
6. Make sure all equipment is perfectly clean.
7. Hold sauce no longer than 1 ½ hours. Make only enough to serve
in this time, and discard any that is left over.
8. Never mix an old batch of sauce with a new batch.
9. Never hold hollandaise or béarnaise or any other acid product in
aluminum. Use stainless-steel containers.
Serving Baked Fish
 Serve baked fish with a sauce or seasoned butter to
enhance moistness and improves palatability. Serving
with lemon also enhances the fish.
 For service, the fish is removed from the dish, the
liquid is strained, degreased, reduced and finished by
adding butter, cream or veloute sauce.
Serving Broiled Lobster
Serve immediately with melted butter or appropriate
sauce and garnish.
PREPARE POULTRY AND GAME DISHES

Poultry refers to several kinds of fowl that

are used as food and the term includes
chicken, turkey, duck, pigeon, and quail.
These are usually domesticated raised
mainly for meat and/or eggs. Birds such as
smites that are hunted for food are games.
Chickens and other poultry may be divided into classes which
are essentially of the same physical characteristics associated
with age, sex, live weight and/or breed.
1.Broiler or Fryer. A broiler or fryer is young chicken, usually
9 to 12 weeks of age, of either sex, is tender-meat with soft,
pliable, smooth textured skin.
2.Roaster. A roaster is usually 5 to 6 months of age.
3.Capon. A capon is a surgically desexed male chicken usually
under 8 months of age.
4.Stag. A stag is a male chicken, usually under 10 months of
age, with coarse skin, with somewhat toughened and
darkened flesh.
5. Hen or Stewing Chicken. It is a mature female
chicken which is usually more than 10 months of age. It
can also be a culled layer.
6. Cock or Rooster. It is a mature male chicken with
coarse skin, toughened and darkened meat and hardened
breastbone tip.
7. Jumbo Broiler. This is a large chicken about 4 kg.
dressed weight which are on sale especially during the
Christmas holiday.
Other Poultry
1. Peking duck. This is a breed of duck that
originated from China and is noted for its tender
and flavorful meat.
2. Duck or Itik is available and popular in many
towns of Rizal as fried itik.
3. Squab. This is a young immature pigeon of
either sex and has extra tender meat.
Selecting Good Quality Poultry and
Game
1. Live Poultry
a. It has clear eyes.
b. A young chicken has fine and soft feet. If it is old, the
feet are thick and scaly.
c. The bone at the tip of the breast is soft in younger
chicken and thick in older one.
d. Small feathers indicate that the chicken is young.
2. Whole Poultry. These are slaughtered birds that have been bled and de-
feathered.
a. Their head, feet and viscera are still intact.
b. They are clean, well fleshed.
c. They have moderate fat coverings.
d. They are free from pin feathers and show no cuts, scars or missing skin.
3. Dressed Poultry. These are slaughtered birds that have been bled,
defeathered, and the visceral organs are removed.
e. The skin is smooth and yellow in color
f. The breast is plump
g. The thighs are well-developed
h. It has no objectionable odor
i. It is heavy and the skin is not watery
4. Ready-to-Cook. The dressed birds may be cut up
and marinated or seasoned.
5. Poultry Parts. Several pieces of a single poultry part
are usually packed in one carton, wrapped and chilled
or frozen. The various poultry parts are divided into
any of the following:
a. dark meat – drumsticks, thighs, wings, neck, backs,
and rib cage
b. white meat – breasts
c. giblets – gizzard and heart
Nutritional Value/Components of Poultry and
Game
Like meat, poultry contains high quality proteins. Chicken, the
most consumed among the fowls, has 22.6% protein, 76.3% water
and traces of fat, vitamins and minerals.
Poultry meat consists of dark and white muscles.
• Dark muscles are those found in parts of fowl‘s body which are
always used. These are the legs, thigh, wings, neck and rib cage.
• Variety meats refer to the meat of such organs as the gizzard,
heart, kidneys and liver.
Preparation of poultry for cooking
Slaughter and bleeding
Scaldding
Defeathering
Evisceration
Deboning
Market forms of poultry
Live poultry
Live poultry should be healthy, alert, and well-
feathered. Avoid poultry which have bruises, blisters
and broken bones.
Whole poultry
Though not alive, the criteria for selecting live poultry also apply to
whole poultry.
Dressed poultry
This is the most available poultry form in the market. Dressed poultry are
actually slaughtered poultry with the head, feet, blood, feathers and internal
organs removed.
Drawn poultry
These are dressed poultry that have been chilled or frozen. They are
usually available in groceries.
Ready-to cook
These are poultry parts such as wings, breast, thighs, or drumsticks which
have been separately packed in a single container and frozen or chilled.