Preparing Meat Dishes cookery nc ii core

cookery

1. Preparing Meat Dishes

2. UNIT 1: Introduction to Meat At the end of this unit, you should be able to: Identify the composition and structure of meat; Determine the desirable qualities of meat; and Identify the quality grade of different types of meat.

3. Introduction Meat refers to animal parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbreads, heart, brains, lungs, tripe and small intestines. All meat should be loosely wrapped and stored separately under refrigeration to prevent contamination. Quality of meat includes tenderness, juiciness and palatability. This lesson will discuss the composition as well as the structure of meat to help you understand the changes that occur during cooking and attain the desirable characteristics of cooked meat.

4. TOPIC 1: Composition of Meat Meat is mostly made up of four chemical components. These components should be considered when cooking meat because each affects the characteristics of cooked meat.

5. Muscle fibers  are thin strands of tissue bundled together by connective tissues to form muscles or meat. Meat is sometimes classified according to the types of muscle fibers they are composed of: Fine- grained meat  consists of small muscle fiber bound in small bundles. This type of meat is more tender and can be found in younger animal sources or from parts of the animal that do not usually perfrom work (back and ribs); and Course-grained meat  is composed of large muscle fibers bound in large bundles. This tougher type of meat can be found in older animal sources or from the parts that usually perform more work (shoulders and legs). Connective tissues also affect the tenderness of the meat. Higher amounts of connective tissues mean tougher meat. There are two types of connective tissues: Collagen   is a white tissue that turns into gelatin and water when subjected to long and slow moist heat cooking. Collagen can also be dissolved using acids, enzymes and tenderizers (papain and bromelain ); and Elastin (Gristle)  is an elastic yellowish tissue that can only be removed or broken down mechanically by pounding and cubing, grinding and slicing meat thinly across the grain. Meat high in connective tissues may come from older animal sources or from the more-exercised parts of the animal (shoulder and legs).

6. LESSON 2: Determining the Types and Characteristics of Meat Introduction Meat is usually classified as red or white according to how much myosin it contains.  Myosin  is the substance that gives meat its red pigment. However, some say that this is a confusing way to classify meat because a single source may produce meat of different pigmentation. This lesson will present the kinds of meat according to source and the different meat grades.

7. Introduction Meat is usually classified as red or white according to how much myosin it contains.  Myosin  is the substance that gives meat its red pigment. However, some say that this is a confusing way to classify meat because a single source may produce meat of different pigmentation. This lesson will present the kinds of meat according to source and the different meat grades.

8. TOPIC 1: Types of Meat Meats come from many different sources. Most meats come from farm-raised animals such as chickens, ducks, hogs and cattle. Some are from animals hunted in the wild known as game animals. As a kitchen staff, you should be able to determine the common kinds of meat as well as the characteristic of each:

9. TOPIC 2: Meat Grades The United States Department of Agriculture (USDA) grades meat according to quality grades and yield grades. The quality grade of meat refers to the amount of meat as compared to the inedible parts such as the bones per cut, the marbling of meat or the amount of fat interlaced in the muscles and the overall distribution of fat throughout the meat.

10. T OPIC 3: Tenderness of Meat The tenderness of the meat is due to several factors. Here are the common factors that affect the tenderness of the meat. Age of the animal source How the animal was raised How the animal was slaughtered Meat can be made tender using chemical substances or through mechanical means. Here are the common methods of tenderizing meat:

11. TOPIC 4: Aging Meat Aging is a process that lets the natural enzymes cause the ripening of meat by breaking the connective tissues and the water to evaporate out of the meat. Aged meat is more tender and flavorful making it more expensive as well.

12. LESSON 1: Determining the Primal and Sub-primal Cuts of Meat Introduction This lesson is about the primal and sub-primal cuts of meat as well as the variety meats used in cooking. Before you proceed, take to make yourself familiar with the following terms you will encounter as you go further into this module. The  carcass   refers to the whole body minus the head, feet, entrails and hides (except for pork). This is rarely purchased though since it will require additional resources for butchering.  Primal cuts   are divisions of the sides, quarters, forelimbs and hindlimbs while  sub-primal   or  fabricated cuts  are trimmed versions of primal cuts and can even be cut ready for cooking.

13. TOPIC 1: Beef Cuts The beef carcass is usually cut into two (forequarter and hindquarter) before it is divided into primal cuts. The following are the primal cuts of beef and some of the fabricated cuts you can get from each. 

14. TOPIC 2: Pork Cuts Pork is a type of red meat coming from domesticated swine or hogs. Records say that the practice of domesticating hogs started in the Middle East but the earliest pork recipe found was a 2000-year-old Chinese dish. Same with beef, the carcass of pork is usually divided into two – forequarter and hindquarter before being sectioned into the following sub-primal cuts:

15. The following are the common methods of cooking used for the sub-primal or fabricated cuts of pork: Picnic Shoulder (Shoulder hock, Blade steak), Spare Ribs and Side Braised Stewed Roasted Broiled Loin (Chops, Sirloin and Tenderloin) Roasted Braised (Country-Style ribs, Back ribs) Broiled Leg (Ham, Rump) Broiled Roasted

16. TOPIC 3: Lamb Cuts Lamb is another type of red meat coming from sheep. As the sheep gets older, the meat gets a deeper color and becomes tougher. Here are the primal and sub-primal cuts of lamb.

17. TOPIC 4: Variety Meats Variety meats,  also known as  offals  or  fancy meats , are edible organs which are not included in the primary or secondary cuts. The common variety meat used in cooking are:

18. LESSON 2: Handling Meat Safely Introduction Proteins, such as meat, are prone to contamination by microorganisms that may cause harm to human health. This lesson will present the safety guidelines and measures you must observe to avoid food contamination when washing, freezing, thawing and storing meat.

19. TOPIC 1: Cleaning Meat When washing meat, remember not to soak lamb or beef too much to prevent it from losing its flavor. Lay the meat on a cutting board or a clean surface and remove the slivers or the sinews. You can use a paring knife to remove the membranes that are closely attached to the meat. Gently rinse the meat under running water. Remove clotted blood and other unwanted elements. Pat the meat dry using a clean paper towel or let it drip dry using a colander. 

20. Cleaning Variety Meat Variety meats or offals have certain characteristics that need to be lessened or enhanced in order to achieve the delicate and distinct flavor they have. Here are the procedures for cleaning the common variety meats.

21. TOPIC 2: Storing and Freezing Meat Another way of preventing contamination is by freezing the meat. This is also an effective way of extending the shelf life of meat and preserving its desirable color, texture and scent. The following are important reminders for freezing and storing meat.

22. TOPIC 2: Storing and Freezing Meat Labeling Meat for Storage Labels can be handwritten as long as it is legible. Labels should contain the following important information: Name of the item Description of the product Date product was packed Who packed the product Use by date Storage conditions

23. If the item was purchased from an external supplier, the label must contain the following: Name of the processor Contact details of the processor Phone Number/email Description of the product Name of the product Date product was packed Who packed the product Use by date Storage conditions

24. TOPIC 3: Thawing Meat Another important measure in preventing contamination is thawing or defrosting frozen meat properly. Here are important reminders when thawing frozen meat: 

25. TOPIC 4: Minimizing Meat Wastage Meat undergoes trimming and cutting before it is cooked. This might lead to wastage and loss of profit if not done wisely. As a kitchen staff, you should be able to look for opportunities to minimize meat wastage such as using  off-cuts  or the pieces of meat obtained from trimming and fabricating: 

26. LESSON 3: Preparing Meat for Cooking Introduction Meat is trimmed, boned and cut in order to attain the desired portion cut. Excessive parts such as bones, fats and sinews are properly removed to: Obtain the desired characteristics of meat easier; and Give “focus” on the highlight of a dish. This lesson will present the basic techniques for preparing meat including preparing portion cuts, frenching , tying roasts and marinating.

27. TOPIC 1: Preparing Portion Cuts Portion cuts or restaurant cuts are the pieces of meat taken from subprimal cuts. Common portion cuts include: Medallion, scallops and eminence (from tenderloin); Steaks; Short and prime ribs; Briskets; and Chops. The following are measures you must observe when preparing portion cuts of meat: Gently cut meat from the bones. Cut meat evenly. Cut along the grain of the meat to make it more tender. Trim fat and sinews carefully. Pull the fat away from the meat to see the line the separates the two. Shape the meat before cutting (especially when cutting tenderloin). Use a cheesecloth to shape the meat before cutting. Use a sharp knife when cutting meat into portion cuts.

28. TOPIC 2: Preparing Frenched Meat Frenching is the process of scraping the meat, fats and membranes out of the bone. This procedure is most commonly done on a rack of lamb. Guidelines for Preparing Frenched Lamb Racks The following are important reminders for preparing frenched portion cuts: Peel the skin off. Use a knife to carefully separate skin from the flesh. Scrape off meat to expose at least two inches of bone from the side with the least meat. Remove excess bone to achieve a clean portion. When preparing frenched rib racks, peel off the fat cap but keep the fat covering the eye of the meat. Start frenching at 2 to 3 inches from the eye of meat. Use a flexible pairing knife when frenching .

29. TOPIC 3: Tying Roasts As a kitchen staff, it is a must that you know one of the most common meat fabrication techniques- tying roasts. Roasts can either be bone-in or boneless. They are tied for two reasons: To keep the desired shape of the roast even after cooking; and To secure the herbs and stuffing inside the roast.

30. TOPIC 4: Marinating Meat Marinating is the process of subjecting the meat into a solution before cooking in order to add more flavor and break connective tissues to make the meat more tender. This process is usually done on leaner cuts of meats such as sirloin and tenderloin steaks.Marinating can be done through the following methods: Dry Method -  Oil and flavoring are rubbed into the meat, for example, before roasting or grilling tender meats. Wet Method -  Meat is immersed in a flavorful liquid mixture. A cooked marinade can be used for older game meat while uncooked marinade can be used for braising younger game meat. A  standard marinade  for meat cuts contains fat, acids and seasoning such as: olive oil;  mustard;  chopped garlic;  rosemary;  and thyme.  However, you can still use other ingredients as long as your marinade contains the following: Acids for tenderizing such as wine, vinegar, and lemon juice;  Oils for distribution of flavor and to prevent too much moisture loss during cooking; and Flavors such as spices, herbs, vegetables.

31. TOPIC 4: Marinating Meat Guidelines for Marinating Meat Marinating can easily make or break your dish. To help you with that, here are some reminders you must put in mind: Thick cuts of meat should be marinated for not less than an hour while thinner cuts of meat can be marinated for only 30 minutes before cooking. Chop herbs finely to extract more flavor. Prepare the marinade before putting in the meat. This will ensure that flavor will be distributed evenly. Cook off alcohol before using it for the marinade to prevent meat from coagulating. Limit the use of acid to a 3:1 ratio with the oil. Exposure to too much acid can cause an undesirable effect on the texture of meat. Use glass, ceramic, stainless steel and plastic containers only when marinating. Aluminum containers react with acids and cause an off-taste with the food. Cover the marinate with a lid or a plastic wrap. Label and keep the marinate refrigerated.

32. LESSON 4: Cooking Meat Dishes Introduction This lesson will present the dry and moist heat cooking method appropriate for each cut of meat. Example meat dishes prepared using each cooking method will also be presented in this lesson.

33. TOPIC 1: Roasting Meat Roasting is done by cooking the meat using an oven by applying direct heat without added moisture. This method is best for thick cuts of meat to let the browning of both sides  ( Maillard reaction)  without overcooking the inside. Meat cuts that are usually roasted include: Beef rib roast Beef filet/ tenderloin Beef sirloin Pork loin Pork ham (both fresh and smoked) Lamb Leg Lamb Rack

34. TOPIC 2: Grilling and Broiling Meat Broiling and grilling are methods of cooking meat by exposing them directly to the source of heat. Broiling applies heat from a source above the meat while grilling or pan-broiling apply heat from a source below. These methods are best for thick cuts of tender meat. The meat cuts that are commonly broiled and grilled are: New York strip steak; Filet mignon; Chateaubriand; Lamb or pork chops; and Lamb noisette .

35. TOPIC 3: Sautéing and Searing Meat Sautéing is a method of cooking where small, tender and thin strips of meat are tossed in a pre-heated sauteing pan until the desired doneness is attained. Meanwhile, searing is the method of browning the surface of the meat to trap the juices and to achieve the flavor brought about by the caramelization process.  Sautéing and searing are sometimes done as a preliminary procedure for preparing some dishes.

36. Beef Salpicao

37. Filet Mignon

38. TOPIC 4: Smoking Meat Smoking is a method of cooking meat slowly over a low fire. This method was then used to preserve meat such as bacon and ham. Now, smoking is directly attached with barbecuing for the distinct flavor and tenderness it creates. Any cut of meat can be smoked but the most common are: Spare ribs Short ribs Riblets Briskets Pork Shoulders

39. TOPIC 5: Frying Meat Frying cooks items in fat. This method can be done in two ways: Shallow/ Pan Frying  - cooking with oil in a pan in a medium to high heat Deep- fat Frying  - submerging food into hot oil in a temperature which can range between 325°F (165°C) to 400°F (200°C)

40. TOPIC 6: Braising and Stewing Meat Braising involves slow cooking meat in a covered pot at a low temperature for a long time. In braising, meat is seared or sautéd first before adding it to stock or other liquids to start the slow cooking.  Meanwhile, stewing is a method of cooking meat by submerging it with water or other liquid and simmering it until tender. This procedure usually takes two to four hours. Braising and stewing are good for tough cuts and parts such as: Roasts Chops Shanks Shin Legs Variety meats (heart, tongue and tripe)

41. TOPIC 7: Poaching and Steaming Meat Poaching is the method of cooking meat by submerging it in the water or a flavored broth. Meat cuts are usually poached to be served cold as fillings for sandwiches and pies, salad proteins and for creamed dishes. Meanwhile, steaming is cooking food with steam (evaporated water). This method is generally used for tender meat cuts and is usually done for special dietary cooking.

42. Cooking Sous Vide Meat Sous vide is preferred by many for the following results: Food is consistently cooked evenly throughout. Food is more flavorful since it cooks in its own juices. Less food is wasted due to reduced moisture loss. There is no worry for overcooking.

43. LESSON 5: Plating Meat Dishes Introduction Plating refers to the manner a dish is presented to the guests or customers. As a kitchen staff, it is one of your duties to know and look for the many ways and styles meat dishes can be plated. This lesson will present the different factors to be considered when plating meat dishes such as the doneness of meat and common meat accompaniments.

44. TOPIC 1: Checking Meat for Doneness Overcooked meat is dry and flavorless. Undercooked meat, on the other hand, is prone to bacterial contamination. The degrees of doneness a type of meat can be cooked and served safely vary.  Beef  and  lamb  can be served  rare, medium  and  well done .  Pork  should always be cooked  well-done . As a kitchen staff, you must be familiar with the different doneness of meat in order to determine the undesirable and safe meat for serving.

45. TOPIC 2: Guidelines for Plating Dishes There are other common guidelines that the kitchen staff should observe when plating dishes for food service. The following are some of the important aspects of plating that you should look into: Uniformity - Same dishes should be the same in terms of color, size, shape and portion size. Another way of making the dishes uniform is by presenting the same dishes with the same utensils and made out of the same materials. Simplicity and Stability - Dishes should be assembled as simple as possible without compromising their visual appeal. Too elaborate arrangements should be avoided in order to keep the stability of the dish. The more toppings you put into the base result to higher chances that the dish will fall out when taken by the diners. SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic means making sure that: The plate shows various shapes which can be in uniform or varying sizes. Height is considered as another dimension in arranging the elements on the plates. Colors and texture are put into and set up effectively enough for the plate to be appealing and enticing; and The flavor and taste of the dish are made sure to be pleasing to the diners the same way as they were satisfied by the visuals of the plate. Portion - Each plating of the same dishes should be the same in terms of count, weight and volume. Safety and Sanitation - When plating, you should make sure that all the utensils are clean and safe to be used by the guests. Ceramic crockery and cutlery items should be free from cracks. Stainless or iron tableware should not have dents and rust. More importantly, the doneness and freshness of food should be checked before serving. It should be made sure that cooked food items will be served cooked and raw items will be served fresh.