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  • Different Types of Meat

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    Ashton Royze Salupen Peredo
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    The document discusses different types and forms of meat including fresh, chilled, frozen, and cured meat. It also outlines the six stages of doneness for cooking meat from very rare to very well done. Key principles for cooking meat effectively include developing flavor with high heat, preserving moisture with low heat, matching the cooking method to the cut of meat, accounting for carryover cooking, and allowing the meat to rest before serving.

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    Different types of meat

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    The document discusses different types and forms of meat including fresh, chilled, frozen, and cured meat. It also outlines the six stages of doneness for cooking meat from very rare to very well done. Key principles for cooking meat effectively include developing flavor with high heat, preserving moisture with low heat, matching the cooking method to the cut of meat, accounting for carryover cooking, and allowing the meat to rest before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    9 views1 page

    Different Types of Meat

    Uploaded by

    Ashton Royze Salupen Peredo
    The document discusses different types and forms of meat including fresh, chilled, frozen, and cured meat. It also outlines the six stages of doneness for cooking meat from very rare to very well done. Key principles for cooking meat effectively include developing flavor with high heat, preserving moisture with low heat, matching the cooking method to the cut of meat, accounting for carryover cooking, and allowing the meat to rest before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Concept Maps

    Different types of meat Principles of cooking


    meat
    Market forms of meat Six stages of doneness

    Fresh meat very rare

    Rare
    Chilled Meat

    White meat Red meat Develop Flavour with Preserve Moisture with
    Medium rare Low Heat.
    Frozen Meat High Heat. High heat is
    essential for creating
    delicious, caramelised
    Medium flavour.
    Match Cooking Method
    Cured Meat to Cut Quality.

    medium well done


    Don't Forget About
    Carryover Cooking. MRest the Meat.

    very well done

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