MEAT DISHES AND

ENTREES
The term entrée refers to the
courses after the Groose piece.
Entrée the main course of a meal.
A groose piece is a large joint of meat
or poultry, usually served as the main
dish with a meal.
 2 TYPES OF ENTREES

Cold entrees are dishes that are typically served cold or at

room temperature. They are usually prepared in advance and
do not require heating before serving. Examples of cold
entrees include salads, cold cuts, sushi, sandwiches, and
seafood platters.
Hot entrees are dishes that are served hot and are often
cooked to order. They are typically more substantial and
filling than cold entrees and are often the centerpiece of a
meal. Examples of hot entrees include grilled meats, stews,
soups, roasted vegetables, and pasta dishes.
Rare – when pressed with a finger, the
meat is very soft with jelly like texture.

Medium Rare – when pressed with a

finger, meat feels springy and resistant.

Medium – when pressed with a finger,

meat feels firm and there is a definite
resistance.

Well Done – when pressed with a finger

the meat feels hard and rough.
 Nutrient Content of Meat
Meat consists of water protein and fat, with a few
minerals and some B vitamins.

1. Protein – High-quality protein is the major constituent of meat

after water, accounting for about 20 percent of its weight. Meat
contains 7 grams of protein per ounce.
2. Fat –content can vary widely, according to the grade of meat and
its cut.
3. Carbohydrates – Meat contains very little carbohydrates,
glycogen, found in liver and muscle tissue is present when the
animal is alive, but the glucose that makes up the glycogen is
broken down to lactic acid during and after slaughter.
4. Vitamins – Meat is an excellent source of certain B
vitamins – thiamin (B., riboflavin (B2), pyridoxine (B6),
vitamin (B12) niacin and some folate. Niacin is
obtained from tryptophan, an amino acid plentiful in
meats and milk.

5. Minerals – Meat is an excellent source of iron, zinc,

copper, phosphorous, and a few other trace minerals.
Safe Cooking Temperatures for Various Meat
 Market Forms of Meat

• Fresh meat – meat that is recently slaughtered,

has not been preserved,frozen.
• Chilled meat – meat that is placed in chiller or
slightly cold.
• Cured meat – meat preserved by salting, smoking
or aging.
• Processed meat –meat preserved by chemical
process.
BEEF
VEAL
LAMB
PORK