glencoe culinary essentials chapter 23 meat cookery 1 contents chapter 23 meat cookery section 23.1...

Glencoe Culinary Essentials Chapter 23 Meat Cookery 1

Contents

Chapter 23 Meat Cookery

Section 23.1 Meat Basics

Section 23.2 Meat Cuts

Section 23.3 Principles of Cooking Meat

Glencoe Culinary Essentials Chapter 23 Meat Cookery


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• Meat is an essential part of most foodservice operations’ menus.

• It is important to know how to purchase and safely store meat.

Section 23.1 Meat Basics



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Content Vocabulary Academic Vocabularymeat

marbling

fat cap

barding

larding

muscle fibers

collagen

elastin

primal cut

fabricated cut

carcass

yield grade

composed

reveal



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• Meat is an essential part of many people’s diets and of most foodservice operations’ menus.

• Meat muscle has: • 75% water• 20% protein• 5% fat

Structure of Meat

meatThe muscle of animals, such as cattle and hogs.



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• Two types of fat in meat: • marbling

– affects meat tenderness, taste, and quality

• fat cap– keeps meat moist and juicy

Structure of Meat

marblingFat within the muscle tissue.

fat capThe fat that surrounds muscle tissue.



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• Meat products have three components: • muscle fibers• connective tissue• bones

Structure of Meat

muscle fibersFiber in meat that determines the meat’s texture and contribute to its flavor.



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Describe each type of meat cut.

Primal Cut Sometimes called a wholesale cut; a large, primary piece of meat separated from the animal

Fabricated Cut A smaller, menu-size portion taken from a primal cut

Whole Carcass What is left of the animal after it has been slaughtered; does not usually include the head, feet, or hide

Meat Cut Description

Structure of Meat



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• Consider the menu, the cooking method, and the price when purchasing meat.

Purchasing Meats

• Meat for all foodservice operations must have a USDA Inspect Stamp, which reveals if the meat is fit for human consumption.



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• USDA Meat Grades:• Prime

– best grade; most expensive; must have excellent marbling and a thick fat cap

• Choice– more widely accepted in foodservice industry;

great value

• Select– has very little marbling; used for cost-effectiveness

Purchasing Meats



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• USDA Yield Grades: • Yield Grade I (lowest) through

Yield Grade 5 (highest)

Purchasing Meats

yield gradeMeasures the amount of usable meat on beef and lamb.



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• To store fresh meat: Place it in the refrigerator at 41ºF (5ºC) or below on trays so juices do not contaminate other foods.

• To freeze fresh meat: Place it in the freezer at 0ºF (-18ºC) or below wrapped in airtight, moisture-proof packaging.

Purchasing Meats

What meat dishes have you tried?



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• Before being shipped, meat is divided into primal cuts.

• Primal cuts are then further divided into fabricated cuts before they are prepared.

Section 22.2 Meat Cuts



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Content Vocabulary Academic Vocabularypork

processing

curing

lamb

mutton

veal

portion

resist



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• There are five primal pork cuts: • loin• shoulder/butt• spareribs/belly• ham

Cuts of Pork

porkThe meat from hogs that are less than one year old.



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• Most pork is processed, by curing, smoking, or irradiation.

• Curing forms include pickle, injection, and sugar.

Cuts of Pork

curingPreserving pork with salt, sugar, spices, flavoring, and nitrites.



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• There are five primal lamb cuts:• shoulder• shank/breast• rack • loin• leg

Cuts of Lamb



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• Quality lamb should be pink to red, firm, with some marbling in lean areas.

• To store fresh lamb: Store for 2 to 5 days in the refrigerator at 41ºF (5ºC).

• To freeze fresh lamb: Store for 6 to 9 months in the freezer at 0ºF (-18ºC).

Cuts of Lamb



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• There are five primal veal cuts:• shoulder• foreshank/breast• rack• loin• leg

Cuts of Veal

vealThe meat from calves that are less than nine months old.



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• There are five primal cuts of beef:• chuck• brisket/plate/flank• rib• loin• round

Cuts of Beef



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• A foodservice employee must fully understand meat cooking techniques.

• Meat is expensive and the operation will lose money if it is improperly cooked.

Section 23.3 Principles of Cooking Meat



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Content Vocabulary Academic Vocabularyhigh-heat cooking

low-heat cooking

rest

grain

spice rub

trichinosis

rare

medium rare

medium

medium well

well done

satisfy

content



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• Because meat is expensive, a foodservice operation must fully understand meat cooking techniques.

Cooking for Tenderness

• The temperature of the heat source has an important effect on how meat cooks and how it will taste.



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• Roasting Meats: • does not require water or other liquids• chefs sometimes

wrap meat with fat to enhance flavor and retain moisture




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• Roasting Meats: • requires resting the meat and always

carving against the grain


restTo allow cooked meat to sit so that juices redistribute throughout the meat.

grainThe direction of muscle fibers, or treads, in meat.



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• Roasting Meats:

• roasting tips:– trim heavy fat covering, leaving a thin layer

– season several hours before roasting

– season again after cooking is done

– season the meat’s juices and serve with the meat




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• Broiling and Grilling Meats:

• use high heat and fast cooking times

• barbequing uses slow cooking times and low heat




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• Broiling and Grilling Meats:

• broiling and grilling tips:– shorter cooking times need higher heat– thicker meat cuts need longer cooking times– set grill controls for different temperatures– vary cooking temperatures by moving meat

across the grill– use high heat for a crispy surface– create cross-hatch grill marks




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• Sautéing or Pan-Frying Meat:• usually used for thin cuts of meat• meats that contain bones or breaded meats

are usually pan fried


What are the differences between sautéing and pan-frying?



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• Sautéing and Pan-Frying Meats:

• sautéing and pan-frying tips:– use the right amount of oil– never overcrowd the pan– turn or move meat as little as possible– do not use unclarified butter, as it burns easily




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• Braising and Stewing Meats: • used for less-tender cuts of meats • are both combination techniques• for stewing, liquid completely covers the meat• the liquid used is important for the flavor

of the dish




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• Braising and Stewing Meats:

• braising and stewing tips:– pat the meat dry prior to browning– dredge the meat in flour before cooking

to improve browning– do not use more liquid than necessary– meat should be fork-tender when done




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• Meat’s doneness depends on:


• cooking method • size and type

of meat• internal temperature• color• the amount of time

it has cooked



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Describe the different levels of doneness for meat.

Rare Browned on the surface with a red center

Medium Rare Browned on the surface, thicker gray outer layer, red to slightly pink center

Medium Browned on the surface, even thicker gray outer layer, pink center

Meat Doneness Description


Medium Well Browned on the surface, thick gray outer layer, barely pink center

Well Done Browned on the surface, gray inside



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Chapter Summary

Section 23.1Meat Basics• Meats can be purchased in the form of primal cuts

or fabricated cuts.



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Chapter Summary

Section 23.2Meat Cuts• Primal cuts of pork, lamb, veal, and beef are

then divided into fabricated cuts for ease of handling and preparation.

• To buy the highest quality of pork, lamb, veal, or beef, look for the quality characteristics for each type of meat.



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Chapter Summary

Section 23.3Principles of Cooking Meat• Using the correct method to cook meat can enhance

its flavor and tenderize it. • The doneness of meat depends on the cooking

method, the type and cut of meat, the internal color and temperature, and the customer’s preferences.

• Meat may be rare, medium rare, medium, medium well, and well done.



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

The muscle of animals, such as cattle and hogs.

El músculo de animales, como ganado y cerdos.

meat carne



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Show Definition

Fat within the muscle tissue.

Grasa en el tejido muscular.

marbling marmoleo



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Show Definition

The fat that surrounds muscle tissue.

La grasa que rodea el tejido muscular.

fat cap capa de grasa



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Show Definition

Wrapping a lean meat with fat, such as bacon, before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in the oven, and allow the surface of the meat to brown.

Se envuelve un pedazo de carne en grasa, como tocino, antes de asar. Unos minutos antes de que la carne esté cocida se saca del horno, se le quita la capa de grasa, y se vuelve a meter al horno para que la superficie se dore.

barding albardar



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Show Definition

Inserting long, thin strips of fat or vegetables into the center of lean meat.

Insertar tiras largas y delgadas de grasa o verduras entre de la carne.

larding mechar



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Show Definition

Fiber in meat that determines the meat’s texture and contribute to its flavor.

Las fibras de la carne que determinan su textura y contribuyen a su sabor.

muscle fibers fibras musculares



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Show Definition

Soft, white tissue that breaks down into gelatin and water during slow, moist cooking processes.

Suave tejido blanco que se deshace en gelatina y agua durante el lento proceso de cocción.

collagen colágeno



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Show Definition

A hard, yellow tissue that does not break down during cooking. Also referred to as gristle.

Un tejido duro de color amarillo que no se descompone durante la cocción. También se llama cartílago.

elastin elastina



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Show Definition

Sometimes called wholesale cuts, large, primary pieces of meat separated from the animal.

A veces llamado cortes al mayor, grandes trozos de carne separadas de los animales.

primal cut corte primario



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Show Definition

A smaller portion of meat taken from primal cuts.

Porción pequeña de carne tomada de un pedazo más grande.

fabricated cut pequeño corte de carne



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Show Definition

What is left of the whole animal after it has been slaughtered.

Lo que queda de todo el animal después de matarlo.

carcass restos de animal



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Show Definition

Measures the amount of usable meat on beef and lamb.

rendimiento cárnico.

yield grade empacado al vacío



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Show Definition

The meat from hogs that are less than 1 year old.

La carne de cerdos menores de 1 año.

pork carne de cerdo



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Show Definition

The act of changing meat by artificial means.

El acto de cambiar la carne por medios artificiales.

processing procesamiento



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Show Definition

Preserving pork with salt, sugar, spices, flavoring, and nitrites.

La preservación de la carne de cerdo con sal, azúcar, especias, aromas y nitritos.

curing curado



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Show Definition

Meat that comes from sheep that are less than 1 year old.

Carne de oveja de menos de 1 año.

lamb borrego (cordero)



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Show Definition

Meat from sheep older than 1 year.

La carne de ovejas de más de 1 año.

mutton cordero



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Show Definition

The meat from calves that are less than nine months old.

La carne de terneros que tienen menos de nueve meses.

veal ternera



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Show Definition

Cooking methods such as broiling and grilling used for tender cuts of meat like tenderloins and strip steaks.

Métodos de cocción como asar a la parrilla en el horno o en el asador que se usan para los trozos de carne tierna, como los filetes y tiras de bistec.

high-heat cooking cocción a altatemperatura



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Show Definition

The best method for preparing large cuts of meat, such as top round.

El mejor método para preparar piezas grandes de carne como la punta trasera.

low-heat cooking cocinar a bajatemperatura



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Show Definition

To allow cooked meat to sit so that juices redistribute throughout the meat.

Permitir que la carne cocida repose con el fin de que los jugos se redistribuyan por toda la carne.

rest reposar



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Show Definition

The direction of muscle fibers, or treads, in meat.

La dirección de las fibras musculares en la carne.

grain grano



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Show Definition

A mixture of ground spices that is rubbed on raw food before it is cooked.

Una mezcla de especias molidas que se frota sobre los alimentos crudos antes de ser cocinados.

spice rub especies para marinar



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Show Definition

An infestation by a parasite that can cause muscular pain, stomach upset, fever, weakness, and swelling.

Una infección por un parásito que puede causar dolor muscular, malestar estomacal, fiebre, debilidad e hinchazón.

trichinosis triquinosis



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Show Definition

Meat that is browned on the surface, with a red center.

Dorar la carne en la superficie, dejando el centro de color rojo.

rare término crudo



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Show Definition

Meat that is browned on the surface with a thicker outer layer of gray and a red to slightly pink center.

Carne que se dora hasta obtener una capa gruesa de color gris y un color rojo o ligeramente rosado en el centro.

medium rare término medio crudo



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Show Definition

Meat that is browned on the surface with a thick outer layer of gray and a pink center.

Carne que se dora hasta obtener una capa gruesa de color gris en el exterior y un color rosado en el centro.

medium término medio



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Show Definition

Meat that is browned on the surface with a thick outer layer of gray and a center that is barely pink.

Carne qu se dora hasta obtener una capa gruesa de color gris y un color apenas rosado en el centro.

medium well término medio a biencocido



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Show Definition

Browned on the surface and gray on the inside.

Que queda dorado en la superficie y gris en el centro.

well done término bien cocido



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Show Definition

Made up of. Hecho de.

composed compuesto



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Show Definition

To make known. Dar a conocer.

reveal revelar



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Show Definition

Part. Parte.

portion ración



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Show Definition

To avoid. Evitar.

resist resistir



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Show Definition

To fill. Llenar.

satisfy satisfacer



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Show Definition

Amount. Cantidad.

content contenido

End of

Chapter 23Meat Cookery

glencoe culinary essentials chapter 23 meat cookery 1 contents chapter 23 meat cookery section 23.1...

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