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1. COOK MEAT
CUTS

2. MEAT DISHES AND ENTREES
ENTRÉE -refers to dish served
before the main course of a
meal.
Entrees are divided into:
-Cold Entrees
-Hot Entrees.

3. GROSSE PIECE -is a large joint of
meat or poultry, usually served as
the main dish with a meal.

5. Today, however, the entrees are
usually served as the main dish
with suitable vegetable and
salad garnishes.

6. In Korea, bulgogi is eaten with your hands, so
take your lettuce, wrap up the beef and dig in!

7. In easy, low kilojoule meal of fresh tuna fillets.
Buy the freshest fish you can source for an
amazing entree.

8. The main difference between
main grosses piece is that the
entries are cut up before being
cooked. They do not require the
same methods of preparation as
the grosses pieces which are
prepared in single large pieces.

9. FOUR KINDS OF
DONENESS IN MEAT
1. Rare
2. Medium Rare
3. Medium
4. Well Done

10. 1.Rare –when pressed with a
finger, the meat is very soft with
jelly like texture.
A rare steak is cooked for a very
short period of time. The center
of the steak will be cool and red
in color.

11. A rare steak’s core temperature
is 140 degrees Fahrenheit and
features a seared, dark outer
layer and a soft, bright red inner
layer.

12. They are often hot on the outside
and warm to cool on the inside.
It will often still carry some blood.
The steak is not raw meat but
cooked gently on the outside.

13. 2. Medium Rare –when pressed
with a finger, meat feels springy
and resistant. Medium rare
steaks have a seared, brown
outside and a reddish pink inside.
The core temperature is 150
degrees. It is soft and juicy on the
inside and firm on the outside.

14. 3. Medium –when pressed with a
finger, meat feels firm and there is
a definite resistance. A medium
cooked steak is more of a gray-
brown color and a pink band in
the center. They rarely have any
blood and have a core
temperature around 160 F.

15. A medium well steak has only a
hit of a pale pink left in the inside
with a gray-brown throughout.
You can expect a medium well
steak to have a 160 degree core
temperature. This is perfect for
people that want a slightly juicy
steak without any blood.

16. 4. Well Done –when pressed with
a finger the meat feels hard and
rough. Well-done steaks are
cooked thoroughly and can
even have a charred on the
outside.

17. They have a grayish-brown color
throughout with no sign of pink.
They are cooked on a slow heat
to keep the steak from
becoming tough. Meat that is
well done is cooked to 170
degrees.

19. NUTRIENT CONTENT
OF
MEAT

20. 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.

21. 2. Fat –content can vary widely,
according to the grade of meat
and its cut

22. 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.

23. 4. Vitamins –Meat is an excellent
source of certain B vitamins –
thiamin (B1) riboflavin (B2),
pyridoxine (B6), vitamin (B3) niacin
and some folate. Niacin is obtained
from tryptophan, an amino acid
plentiful in meats and milk.

24. 5. Minerals –Meat is an excellent
source of iron, zinc, copper,
phosphorous, and a few other
trace minerals.

25. MARKET FORMS
OF
MEAT

26. 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.

27. MARINADES
Good marinade will add flavor
to your favorite meat and make it
more tender and juicy. Making a
marinade is very simple.

28. All you need are three basic
components:
1. Acid
-such as lemon juice, vinegar
yogurt, or wine.
The acid is important as it breaks
down the meat and tenderizes
it.

29. 2. Oil -this protects and preserves
the food while marinated and also
when it‘s being cooked.

30. 3. Any herb and/or spice -this is
what gives a marinade its unique
flavor and zest. Feel free to
experiment by grouping one or
more ingredients from each
component.

31. Here are some general guidelines
for marinating:
•Meat and poultry are generally
marinated for 2 hours up to 2
days.
•Seafood and fish should be
marinated for no longer than
one hour

32. •Use a non-reactive container -steer
clear of aluminum, copper, or cast
iron.
•Wait for your marinade to cool down
before pouring over the meat of your
choice.
•Always refrigerate your meat while it's
marinating.
•Never reuse marinades!