Learning Outcome 2: Co

ok Meat Cuts
GROUP 1
Meat Dishes and E
ntrees
Entrée
•Refers to the courses after th
e Grosse piece.
• Are usually served as th
e main dish with suitable
vegetable and salad gar
nishes.
Divided into :
*Cold entrees
*Hot entrees

• Hot and cold entrees are

frequently described as
simple dishes on the me
nu.
• The main difference between main
grosses piece is that the entries are
cut up before being cooked.
• They do not require the same meth
ods of preparation as the grosses p
ieces which are prepared in single l
arge pieces.
Four kinds of doneness in me
at
1. Rare- when pressed with a fin
ger,the meat is very soft with jell
y 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 i
s a define resistance
4. Well done- when pressed with
a finger the meat feels hard and r
ough.
Nutrient Content of Meat
• Meat consist of water protein a
nd,fats with a few minerals and s
ome B vitamins
1. Protein- high quality is the major
constituent of meat after water,accou
nting for about 20 percent of its weigh
t. Meat contains 7 grams of protein pe
r ounce.
2. Fat- content can varry widely,accor
ding to the grade of meat and its cut.
3. Carbohydrates- meat contains very
little carbohydrates,glycogen,found in l
iver and muscle tissue is present when
the animal is alive,but the glucose mak
es up the glycogen is broken down to l
actic acid during and after slaughter.
4. Vitamins- meat is an excellent sour
ce of certain B vitamins-thiamin (B ,riv
oflavin(B2)pyridoxine (B6)vitamin (B12
)niacin and some folate.
5. Minerals- meat is an excellent sour
ce of iron,zinc.copper,phosphorous,an
d a few other trace minerals.
Market Forms Of Meat
Fresh Meat- meat that is recently slau
ghtered,has not been preserved,forzen
.
Cilled Meat- meat that is placed in chil
ler or slightly cold
Cured Meat- meat preserved by saltin
g,smoking or aging.
Processed Meat- meat preserved by c
hemical process.
Meat Cuts
Primary Cuts Of Meat
BEEF
VEAL
LAMB
PORK
Marinades
• Good marinade will add good flavor t
o your favorite meat and make it more
tender and juicy.

Here are some general guidelines for

marinating
• Meat and poultry aee generally marin
ated for 2 hours up to 2 days.
• Seafood and fish should be marinate
d for no longer an hour.
• Use a non-reactive container-steer cl
ear or alluminum,copper or cast iron.
• Wait for your marinade to cool down
before pouring over the meat of your c
hoice.
• Always refrigerate your meat while it
s marinating.
•Never reuse marinades!
Types of Marinades

Pineapple Marinade - http://bbq.abou

t.com/od/marinaderecipes/tp/Top-10-
Pork-Marinade-Recipes.htm
This sweet, fruity marinade works grea
t on any cut of pork or chicken. What

you get with this marinade is a great H

awaiian Teriyaki flavor._x0000_
Pork Chop Marinade

This is a great Asian style marinade t

hat works well on all cuts of pork,parti
cularly pork chops, reminiscent of a T
eriyaki marinade with a hint of heat fr
om the chili sauce. _x0000_
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. _x0000_
Pork Rib Marinade

BBQ Guru posted this marinade reci

pe to the forum. It uses a pork rub for
the seasoning with vinegar and wate
r to turn it into a marinade._x0000_
Teriyaki Marinade

Want to get that great Teriyaki flavor

into your favorite dish? This marinad
e will surely add flavor to whatever y
ou're grilling._x0000_
Pork Chop and Tenderloin Marinade

Doug Freeman sent in this marinade re

cipe for grilled pork.
_x0000_
Bourbon Marinade

This is a great, sweet bourbon marinad

e that works perfectly on any food.
Mustard-Vinegar Marinade

This is a simple mustard marinade that

tenderizes and adds flavor. It works we
ll on pork or poultry._x0000_
Effects of Heat to Meat

1. It tenderizes connective tissue if mo

isture is present and cooking is slow.
_x0000_
2. It coagulates protein. Even meats lo
w in connective tissue can be tough a
nd dry if cooked at excessively high he
ats for too long. _x0000_
3. High heat toughens and shrinks pr
otein and results in excessive moistur
e lost.
_x0000_
4. Roasts cooked at low temperature
shrink less and loss less moisture._x
0000_
5.Moist heat penetrates meat quickly.
To avoid over cooking, meat should b
e simmered, never boiled.

Methods of cooking meat

1. Dry heat cooking, such as roasting,

broiling, or sautéing.

_x0000_
2. Moist heat cooking, like braising, st
eaming, or poaching.

Choosing the Right Cooking Techn

ique

Using the appropriate cooking metho

d for the type of food being prepared i
s a major part of the culinary arts._x0
000_
Dry heat cooking

Dry heat cooking refers to any cookin

g technique where the heat is
transferred to the food item without us
ing any moisture. Dry-heat cooking
typically involves high heat, with temp
eratures of 300°F or hotter._x0000_
Baking or roasting in an oven is a dry
heat method because it uses hot air t
o conduct the heat.
_x0000_Note: The browning of food
(including the process by which meat
is browned, called the Maillard reactio
n) can only be achieved through dry-h
eat cooking.
Examples of dry-heat methods incl
ude_x0000_
Roasting & Baking

Forms of dry-heat cooking that use h

ot, dry air to cook food roasting and b
aking. Like other dry-heat cooking me
thods, roasting and baking brown the
surface of the food, which in turn dev
elops complex
flavors and aromas.

_x0000_
Grilling & Broiling
Dry-heat cooking methods that rely o
n heat being conducted through the ai
r from an open flame are grilling and
broiling._x0000_
Sautéing & Pan-Frying

Sautéing is a form of dry-heat cookin

g that uses a very hot pan and a smal
l amount of fat to cook the food very q
Sautéing & Pan-Frying

Sautéing is a form of dry-heat cookin

g that uses a very hot pan and a sma
ll amount of fat to cook the food very
quickly.
Deep-Frying

Since deep-frying involves submergin

g food in hot, liquid fat, it might take s
ome time to get used to the idea that i
t's actually a form of dry-heat cooking.
Moist heat cooking

Moist heat cooking methods include

any technique that involves cooking w
ith moisture — whether it's steam, wat
er, stock, wine or some other liquid.
Simmering

With simmering, the cooking liquid is a bit hotter than poaching from180°F to 205°F.
Steaming

Steaming is a moist-heat cooking tech

nique that employs hot steam to cond
uct the heat to the food item.
Cooking With Steam

Steaming can be done on a stovetop,

with a pot containing a small amount
of liquid that is brought to a simmer.
Braising & Stewing

Braising is a form of moist-heat cooki

ng in which the item to be cooked is p
artially covered with liquid and then si
mmered slowly at a low temperature.
Begin by Searing

Because moist heat does not permit t

he various browning reactions that dry
heat produces, giving cooked meats t
he brown, outer crust that also helps t
o develop complex flavors and aroma
s, it's customary to sear meat in apan
with a small amount of hot fat before
braising it.
How Braising Works

Braising is a good choice of cooking

method for cuts of meat that are thou
gher or from older animals.
Factors Affecting Choice of Cookin
g Methods in Meat

1. Cuts of meat

Tender cuts like ribs and loin cuts a

re used for roasting, broiling and grilli
ng
 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 withou

t added fat, such as roasting or broilin
g
Meats low in fat are often cooked w
ith added fat to prevent dryness, like s
autéing, pan frying or braising.
3. Desired quality

Tenderness is not the only goal of c

ooking. To develop flavor and appear
ance is also one of the objectives to g
et the desired quality