WAYS TO COOK MEAT

ICP/BASIC CULINARY
 PREPARING MEATS
CERTAIN PROCEDURES ARE APPLIED TO MEATS BEFORE
COOKING TO ADD FLAVOUR OR MOISTURE.

TYING AND
TRUSSING – tying
larger roasts with
butcher’s twine holds
loose pieces of meat
together during cooking
and ensures that the meat
retains its shape.
BARDING – is the
process of covering the
surface of meat or
poultry with thin sliced
of pork fatback and tying
them in place with
butcher’s twine.

How to bard meat.mp4

LARDING – is the
process of inserting
small strips of pork fat
into meat with a larding
needle. Larded meat is
usually cooked by
braising.
 APPLYING VARIOUS COOKING METHOD
DRY HEAT COOKING METHOD
- Is a cooking method principally BROILING,
GRILLING, ROASTING and BAKING, SAUTEING,
PAN-FRYING and DEEP-FRYING, that use air or
fat to transfer heat through conduction and
convection; dry heat cooking methods allow
surface sugars to caramelize.
BROILING AND
GRILLING – consist of
cooking meat before and
open fire, such as gas
flame, live coals or an
electric element. Broiling
maybe used for relatively
thin and less tender cuts
of meat that have been
treated with meat
tenderizers.
ROASTING – a dry
heat method that heats
food by surrounding it
with hot, dry air in a
closed environment or
on a spit over and open
fire; similar to baking.
SAUTEING – is a dry
heat cooking method in
which heat is conducted
by a small amount of fat or
oil.

PAN-FRYING – is a dry
heat cooking method in
which food is placed in a
moderate amount of hot
fat or oil.
DEEP FRYING – a
dry-heat cooking
method that uses
convection to transfer
heat to a food
submerged in hot fat or
oil. Foods to be deep-
fried are usually first
coated in batter or
breading.
MOIST HEAT COOKING METHOD
- Is a cooking method principally
SIMMERING, POACHING, BOILING AND
STEAMING that use water or steam to
transfer heat through convection; moist
heat cooking method are used to
emphasize the natural flavors of foods.
SIMMERING – a moist heat
cooking method that uses
convection to transfer heat
from a hot liquid to the food
submerged in it; maintaining
the temperature of a liquid
just below the boiling point.
(185*F - 205*F)
POACHING – a moist heat
cooking method that uses
convection to transfer heat
from a hot liquid to the food
submerged in it. (160*F-
180*F)
BOILING – a moist heat cooking
method that uses convection to
transfer heat from a hot liquid to
the food submerged in it. (212*F).
The turbulent waters and higher
tempertaures cook foods quickly
than do poaching or simmering.

STEAMING – a moist heat cooking

method in which heat is
transferred from steam to the
food being cooked; the food to be
steamed is placed in a basket or
rack above a boiling liquid in a
covered pan.
COMBINATION COOKING METHOD
- Is a cooking method principally BRAISING
and STEWING , that employ both dry-heat
and moist-heat procedures.
BRAISING – a combination
cooking method in which
foods are first browned in hot
fat, then covered and slowly
cooked in a small amount of
liquid over low heat.
STEWING – a combination
cooking method similar to
braising but generally involving
smaller pieces of meat that are
first blanched or browned,
then cooked in a small amount
of liquid that is served as a
sauce.
 SLICING THE MEAT

YOU HAVE TO CUT

AGAINST THE GRAIN!!!
How to Cook a Steak in a Pan - Gordon Ramsay.mp4