LEARNING

OUTCOME 2:
COOK
MEAT CUTS
 MEAT
DISHES
AND
 Entrée:
refers to the courses after the
Grosse piece. Basically,
entrees are divided into cold
entrees and hot entrees.
 4 Kinds of
Doneness in
Meat
 (1) Rare:
when pressed with a finger,
the meat is very soft with
jelly like texture.
 (2) Medium Rare:
when pressed with a finger,
meat feels springy and
resistant
 (3) Medium:
when pressed with a finger,
meat feels firm and there
is a definite resistance.
 (4) Well Done:
– when pressed with a finger
the meat feels hard and
rough.
Nutrient
Content of
Meat
 MEAT:
Meat consists of water
protein and fat, with a few
minerals and some B
vitamins.
 (1) Protein:
High-quality protein is the major
constituent of meat
after water, accounting for
about 20 percent of its weight.
 (1) Protein:
Meat contains 7 grams of
protein per ounce.
 (2) Fat:
content can vary widely,
according to the grade of
meat and its cut.
 (3) Carbohydrates:
Meat contains very little carbohydrates,
glycogen, found in liver and muscle tissue is
present when the animal is alive, but the
glucose that makes up the glycogen is
broken down to lactic acid during and after
slaughter.
 (4) Vitamins:
Meat is an excellent source of
certain B vitamins – thiamin (B.,
riboflavin (B2), pyridoxine (B6),
vitamin (B12) niacin and some
folate.
 (5) Minerals:
Meat is an excellent source of
iron, zinc, copper,
phosphorous, and a few
other trace minerals.
 Safe Cooking
Temperatures for
Various Meat
Market Forms
of
Meat
 (1) FRESH MEAT:
meat that is recently
slaughtered, has not been
preserved, frozen
 (2) CHILLED MEAT:
meat that is placed in chiller
or slightly cold
 (3) CURED MEAT:
meat preserved by salting,
smoking or aging
 (4) PROCESSED MEAT:
meat preserved by chemical
process
MEAT
CUTS
Primary Cuts
of Meats
(1) BEEF:
(2) VEAL:
(3) LAMB:
(4) PORK:
MARINAD
ES
 MARINADE:
Good marinade will add
flavor to your favorite meat
and make it more tender and
juicy
 3 Basic
Components
Of Marinade
 (1) ACID:
acid is important as it breaks
down the meat and
tenderizes it.
 (2) OIL:
This protects and preserves
the food while marinated and
also when it‘s being cooked.
 (3) HERB/ SPICE:
This is what gives a marinade
its unique flavor and zest
 General
Guidelines for
Marinating
 •Meat and poultry are
generally marinated for 2
hours up to 2 days.
•Seafood and fish should be
marinated for no longer than
one hour.
•Use a non-reactive container -
steer clear of aluminum,
copper, or cast iron.
•Wait for your marinade to
cool down before pouring over
the meat of your choice.
•Always refrigerate your meat
while it's marinating.
•Never reuse marinades!
8 Types of
Marinade
(1) Pineapple
Marinade:
 This sweet, fruity marinade
works great on any cut of
pork or chicken. What you get
with this marinade is a great
Hawaiian Teriyaki flavor.
(2) Pork Chop
Marinade:
 This is a great Asian style
marinade that works well on all
cuts of pork, particularly pork
chops, reminiscent of a Teriyaki
marinade with a hint of heat
from the chili sauce.
(3) Jamaican Jerk
Marinade:
You've heard of Jerk seasonings
and Jerk rubs, well this is a jerk
marinade that gets that jerk
flavor deep into the meat. You
can use this marinade on all
kinds of meat and poultry.
(4) Pork Rib
Marinade:
 It uses a pork rub for the
seasoning with vinegar and
water to turn it into a
marinade.
 (5) Teriyaki
Marinade:
This marinade will surely add
flavor to whatever you're
grilling. This marinade works
particularly well with pork
and poultry.
(6) Pork Chop
and Tenderloin
Marinade:
 Doug Freeman sent in this
marinade recipe for grilled
pork. You may leave out the
liquid smoke if you are so
inclined.
(7) Bourbon
Marinade:
 This is a mild marinade so
you will want several hours
marinating time with it
before you grill
(8) Mustard-
Vinegar
Marinade:
 This is a simple mustard
marinade that tenderizes and
adds flavor. It works well on
pork or poultry.
EFFECTS OF
HEAT TO
MEAT
 1) It tenderizes connective
tissue if moisture is present
and cooking is slow.
2) It coagulates protein. Even
meats low in connective
tissue can be tough and dry
if cooked at excessively high
heats for too long.
3) High heat toughens and
shrinks protein and results
in excessive moisture lost.
 4) Roasts cooked at low
temperature shrink less and
loss less moisture.
 5) Moist heat penetrates
meat quickly. To avoid over
cooking, meat should be
simmered, never boiled.
 METHODS
OF COOKING
MEAT
1.) DRY-
HEAT
 (1) Dry Heat Cooking:
refers to any cooking
technique where the heat is
transferred to the food item
without using any moisture.
 (1) Dry Heat Cooking:
such as roasting, broiling, or
sautéing.
Examples of Dry-
Heat Methods
 (a) Roasting and Baking:
Forms of dry-heat cooking
that use hot, dry air to cook
food roasting and baking.
(a) Roasting and Baking:
 (b) Grilling and Broiling:
Dry-heat cooking methods that
rely on heat being conducted
through the air from an open
flame are grilling and broiling.
(b) Grilling and Broiling:
 (c) Sautéing and Pan-
Frying Sautéing:
uses a very hot pan and a small
amount of fat to cook the food
very quickly.
(c) Sautéing and Pan-
Frying Sautéing:
 (d) Deep-frying:
involves submerging food in hot,
liquid fat, it might take some
time to get used to the idea that
it's actually a form of dry-heat
cooking.
(d) Deep-frying:
2.) MOIST-
HEAT
 (2) Moist Heat Cooking:
include any technique that
involves cooking with moisture
— whether it's steam, water,
stock, wine or some other
liquid.
 (2) Moist Heat Cooking:
like braising, steaming, or
poaching.
Examples of
Moist-Heat
Methods
 (a) Simmering:
the cooking liquid is a bit
hotter than poaching from
180°F to 205°F.
 (b) Boiling:
The hottest of these three stages
is boiling, where the water
reaches its highest possible
temperature of 212°F.
 (c) Steaming:
employs hot steam to
conduct the heat to the food
item.
(c) Steaming:
 (d) Cooking with Steam:
a pot containing a small amount
of liquid that is brought to a
simmer.
 (e) Braising & Stewing:
Braising is a form of moist-heat
cooking in which the item to be
cooked is partially covered with
liquid and then simmered slowly at
a low temperature
(e) Braising & Stewing:
 (f) Begin by Searing:
giving cooked meats the brown,
outer crust that also helps to
develop complex flavors and
aromas,
 FACTORS
AFFECTING
CHOICE OF
COOKING
1.) Cuts of Meats
2.) Fat Content
3.) Desired Quality
1.) Cuts of Meats
♥ Tender cuts like ribs and loin
cuts are used for roasting,
broiling and grilling
♥ Less tender cuts from leg or
round are used for braising
♥ Tougher cuts from chuck or
shoulder are usually braced
♥ Least tender cuts from
shanks, breast, brisket, and
flank are cooked by moist
heat.
♥ Ground meat and cubed
usually made from trimmings
can be cooked by dry heat or
moist heat.
2.) Fat Content
♥ Meats high in fat are cooked
without added fat, such as
roasting or broiling
♥ Meats low in fat are often
cooked with added fat to
prevent dryness, like
sautéing, pan frying or
braising.
3.) Desired Quality
♥ Tenderness is not the only
goal of cooking. To develop
flavor and appearance is also
one of the objectives to get
the desired quality.