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Principles of Meat Cookery

After studying this unit. You will be able to:Understand the structure and composition of meatUnderstand meat inspection and grading practicesPurchase meats appropriate for your needsStore meats properlyPrepare meats for cookingApply various cooking methods to meats. Meats. Beef, veal, lamb,

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Principles of Meat Cookery

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    1. Principles of Meat Cookery Chapter 13

    2. After studying this unit You will be able to: Understand the structure and composition of meat Understand meat inspection and grading practices Purchase meats appropriate for your needs Store meats properly Prepare meats for cooking Apply various cooking methods to meats

    3. Meats Beef, veal, lamb, pork Often consume the largest portion of your food purchasing dollar; we will discuss how to protect your investment

    4. Muscle Composition Muscle tissue gives meat its characteristic appearance The amount of connective tissue determines the meat’s tenderness Muscle tissue is approximately 72% water, 20% protein, 7% fat and 1% minerals

    5. Muscle Tissue

    6. Crosscut of a Bundle of Muscle Fiber

    7. Inspection and Grading of Meats All meats are inspected by the USDA

    8. USDA Quality Grades Beef USDA Prime, Choice, Select, Commercial, Utility, Cutter, Canner Veal USDA Prime, Choice, Good, Standard, Utility Lamb USDA Prime, Choice, Good, Utility Pork USDA No. 1, No. 2, No. 3, Utility

    9. USDA Quality Grade Stamp

    10. Aging Meats Wet Aging

    11. Preparing Meats for Cooking Tying and Trussing Tying meat to form a uniform shape Barding Adding a layer of fat to the outside of meat Larding Inserting small strips of fat into meat

    12. Purchasing Meat Styles of cuts Primal Primary divisions of muscle, bone and connective tissue produced by initial butchering of the carcass Subprimal Basic cuts produced from each primal Fabricated Individual portions cut from the subprimal

    13. Purchasing Meat Terminology Specifications IMPS – International Meat Purchasing Specifications NAMP – National Association of Meat Purveyors Portion control (P.C.) Ready to cook and serve

    14. Storing Meat Meat is highly perishable and a potentially hazardous food Store at temperatures between 30°F and 35°F When freezing, do so rapidly to –50°F Use moisture- and vapor-proof packaging to prevent freezer burn

    15. Cooking Methods Dry-heat cooking methods Must use high-quality, tender cuts of meat Broiling and grilling Roasting Sautéing Pan-frying Deep-frying

    16. Degree of Doneness

    17. Special Considerations for Large Cuts of Meat Carryover cooking Cooking does not stop the moment that the roast is removed from the oven; it continues to cook inward through conduction Resting Allows the juices to redistribute themselves evenly throughout the roast Carving Roasts are always carved against the grain; carving with the grain will produce long, stringy, tough slices

    18. Cooking Methods (cont.) Moist-heat cooking methods Used quite often to tenderize tougher cuts of meat Simmering

    19. Cooking Methods (cont.) Combination cooking methods Both dry and moist heat are used to achieve the desired result Braising Stewing

    20. Stewing Terminology Ragout Fricassee Navarin Blanquette Chili con carne Goulash Tagine Adobo

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