Meat, Fish and Poultry. Notes to complete the study sheet. Meat is cooked for four basic reasons:. To make it safe to eat Easier to chew Easier to digest More favorable.
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Notes to complete the study sheet
Cooking promotes some flavor changes. Storing and reheating noticeably changes the flavor of meat, as does prolonged refrigeration. Cooking also changes the texture, which is defined as the touch of the meat, and the ease or difficulty with which the physical structure is broken down by knife or tooth into manageable pieces. We like meat to be tender and juicy and not tough and dry. There are ways to treat meat before and during cooking to maximize the desired qualities.
Marbling is the small amounts of fat throughout the lean meat that provides tenderness, flavor and moistness.
Meat is sometimes graded by the Department of Agriculture as to its quality. If it has been graded, look at the shield shaped stamp on meat to know its quality.
Meat can be identified by the shape of the bones. The bones are the clue as to which part of the animal the meat comes from, how tender it is, and how it should be cooked. Tender cuts can be cooked with dry heat. Less tender cuts must be cooked with moist heat. Since meat is generally the most expensive item in a food budget, it is important to identify meat cuts to get the best value for your money.
The more movement a muscle gets, the more it is developed and the less tender it is. Because the muscle along the backbone gets very little movement, meat from that area is more tender than meat from other parts.
4 VERY IMPORTANT VARIABLES TO CONSIDER WHEN COOKING MEAT:
d. Type or cut of meat
Knowing the marks of quality, identification of bone shapes, understanding the meat labels, forms/types of meat and poultry, and ways to cook/tenderize meat helps the consumer to be more satisfied with what to buy in terms of cost and quality.
Method of Cooking
1. Chuck of Shoulder
Stew meat, blade roast
arm pot roast
Rib roast, rib steak, Rib eye roast of steak
3. Short Loin
T-bone, porterhouse, tenderloin steak
Pin bone sirloin steak, flat bone sirloin steak
Round Steak, top round steak, eye of round
Shank cross cuts, stew meat
Corned brisket, brisket
9. Short Plate
Short ribs, stew meat, ground beef
Ground beef, flank steak