The Cookery 10 - Cook Different Meat Cuts.pptx

This presentation is about how to cook different meat cuts.

1. Cook Meat Cuts Prepared by: Mr. Alvin J. Negrillo

2. 5-MINUTE READING: Cook Meat Cuts A L V I N NEGRILLO

3. Meat takes on different properties when it is heated. The temperature of the heat source has an important effect on how meat is cooked and how the final product will taste. So, make sure to use the appropriate cooking method that is right for the cut of meat you are preparing. COOK MEAT CUTS Meats A L V I N NEGRILLO

4. There are various cookig methods suitable to different meat cuts. MEAT CUTS Cooking A L V I N NEGRILLO

5. Direction: Read each statement carefully and then select and write the letter of your answer on a separate sheet of paper. A L V I N NEGRILLO Pretest

6. 1. What cooking method is applied if you cook meat first in fat and then cooked with the addition of moisture? A. Braising B. Frying C. Simmering D. Stewing A L V I N NEGRILLO

7. 2. What cooking method is employed if meat is submerged in hot, liquid fat? A. Boiling B. Deep-frying C. Frying D. Sauteing A L V I N NEGRILLO

8. 3. What method of cooking is suitable for tender cuts of meat such as sirloin, porterhouse, T-bone, tenderloin and prime rib roast? A. Dry heat method B. Dry roast method C. Moist heat method D. Radiant heat method A L V I N NEGRILLO

9. 4. What cooking method is decribed as cooking meat in a hot frying pan without adding fat over the sources of heat? A. Broiling B. Frying C. Pan broiling D. Roasting A L V I N NEGRILLO

10. 5. Which of the following cooking method is suitable for meats high in fat? A. Baking B. Frying C. Steaming D. Stewing A L V I N NEGRILLO

11. 6. How done is your meat when pressed with a finger feels firm and has a definite resistance? A. Medium B. Medium Rare C. Rare D. Well done A L V I N NEGRILLO

12. 7. Which of the cooking methods does NOT belong to dry heat method? A. Baking B. Broiling C. Roasting D. Stewing A L V I N NEGRILLO

13. 8. What cut of meat should be cooked by moist heat method? A. Least exercised cuts B. Less Tender cuts C. Retail cuts D. Tender cuts A L V I N NEGRILLO

14. 9. Which of the following pork dishes is cooked by dry heat? A. Adobo B. Dinuguan C. Inihaw D. Menudo A L V I N NEGRILLO

15. 10. How should you avoid overcooking of meat? A. Meat should be steamed to retain shape. B. Meat should be fried and never to be boiled. C. Meat should be simmered and never boiled. D. Meat should be boiled and not to be simmered. A L V I N NEGRILLO

16. A L V I N NEGRILLO Cook Meat Cuts

17. 1. identify appropriate cooking methods suitable to different meat cuts 2. identify factors affecting choice of cooking methods in meat 3. cook meat dishes according to doneness and desired quality At the end of the lesson you'll be able to: A L V I N NEGRILLO

18. Meat is cooked for various reasons. It improves the palatability, quality, increase tenderness and for sanitary purposes. COOKING MEAT A L V I N NEGRILLO

19. Cooking also enhance the flavor of foods and the attractiveness of the original color, form, and texture; to destroy harmful organism and substances to ensure that food is safe for human consumption; and to improve digestibility. COOK MEAT CUTS A L V I N NEGRILLO

20. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture. If prepared properly, these cuts can be incredibly tender and delicious. BEEF BRISKET A L V I N NEGRILLO

21. Dry - heat methods typically involve very high temperatures and short cooking times. A piece of brisket cooked in this way — on a grill, let's say would be tough, chewy and largely inedible. BEEF BRISKET A L V I N NEGRILLO

22. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as braising would also turn out tough, chewy and inedible. BEEF TENDERLOIN STEAK A L V I N NEGRILLO

23. A L V I N NEGRILLO Methods of Cooking Meat

24. refers to any cooking technique where the heat is transferred to the food item without using any moisture. ROASTING BAKING PAN BROILING GRILLING A L V I N NEGRILLO Dry heat cooking method

25. Dry heat cooking typically involves high heat, with temperatures of 300°F or hotter and short cooking times. This method of cooking is suitable for tender cuts of meat such as sirloin, porterhouse, T-bone, tenderloin and prime rib roast. ROASTING BAKING PAN BROILING GRILLING A L V I N NEGRILLO Dry heat cooking method

26. - the meat is cooked over live coal or oven ROASTING A L V I N NEGRILLO Roasting

27. - It uses hot air to conduct heat in an oven and at temperatures of at least 300 °F and often much hotter. BAKING A L V I N NEGRILLO Baking

28. - the meat is placed in a hot frying pan over the sources of heat. The heat transfer takes place through the hot metal of the pan. PAN BROILING A L V I N NEGRILLO Pan broiling

29. - cooking food by radiant heat source below the food. This type of cooking produces browning reactions on the surface of the food, thus encouraging the development of complex flavors and aromas. GRILLING A L V I N NEGRILLO Grilling

30. - uses radiant heat from an overhead source. Food becomes brown on top. BROILING A L V I N NEGRILLO Broiling

31. - is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry- heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas. SAUTÉING A L V I N NEGRILLO Sautéing

32. - Cooking in a moderate amount of fat in a pan over moderate heat. PAN FRYING A L V I N NEGRILLO Pan frying

33. - involves submerging food in hot, liquid fat. DEEP-FRYING A L V I N NEGRILLO Deep - frying

34. include any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid. SIMMERING BOILING STEAMING BRAISING A L V I N NEGRILLO Moist heat cooking method

35. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Less tender cuts of meat such as chuck, brisket, flank, rump, hock, neck, leg, feet and shoulder can be cooked through moist heat method. SIMMERING BOILING STEAMING BRAISING A L V I N NEGRILLO Moist heat cooking method

36. - the cooking liquid is a bit hotter than poaching from 180°F to 205°F. Bubbles are forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil. SIMMERING Simmering

37. - Cooking food in a liquid that is bubbling rapidly, the water reaches its highest possible temperature of 212°F. BOILING Boiling

38. - employs hot steam to conduct the heat to the food item. STEAMING Steaming

39. - a method of cooking that combines cooking in fat with the addition of moisture. Food is browned in a small quantity of fat, and then cooked slowly in liquid in a covered utensil. Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals. BRAISING Braising

40. Because moist heat does not permit the various browning reactions that dry heat produces, giving cooked meats the brown, outer crust that also helps to develop complex flavors and aromas, it's customary to sear meat in a pan with a small amount of hot fat before braising it. This step helps to develop flavors as well as making the meat more appealing visually. BEGIN BY SEARING A L V I N NEGRILLO

41. - cooking in a small amount of water, either by boiling or simmering. STEWING Stewing

42. Effects of Heat to Meat A L V I N NEGRILLO

43. HEAT TO MEAT Effects of 1. It tenderizes connective tissue if moisture is present and cooking is slow. A L V I N NEGRILLO

44. HEAT TO MEAT Effects of 2. It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long. A L V I N NEGRILLO

45. HEAT TO MEAT Effects of 3. High heat toughens and shrinks protein and results in excessive moisture lost. A L V I N NEGRILLO

46. HEAT TO MEAT Effects of 4. Roasts cooked at low temperature shrink less and loss less moisture. A L V I N NEGRILLO

47. HEAT TO MEAT Effects of 5. Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled. A L V I N NEGRILLO

48. Factors Affecting Choice of Cooking Methods in Meat A L V I N NEGRILLO

49. MEAT Cuts of Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling A L V I N NEGRILLO

50. MEAT Cuts of Less tender cuts from leg or round are used for braising A L V I N NEGRILLO

51. MEAT Cuts of Tougher cuts from chuck or shoulder are usually braised A L V I N NEGRILLO

52. MEAT Cuts of Less tender cuts from shanks, breast, brisket, and flank are cooked by moist heat. A L V I N NEGRILLO

53. MEAT Cuts of Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat. A L V I N NEGRILLO

54. CONTENT Fat Meats high in fat are cooked without added fat, such as roasting or broiling A L V I N NEGRILLO

55. CONTENT Fat Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or braising. A L V I N NEGRILLO

56. QUALITY Desired Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectives to get the desired quality. A L V I N NEGRILLO

57. Four Kinds of Doneness in Meat A L V I N NEGRILLO

58. Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. DONENESS

59. - when pressed with a finger, the meat is very soft with jelly like texture. - red center, soft (125 –130°F) RARE

60. RARE

61. - when pressed with a finger, meat feels springy and resistant. - warm red center, firmer (130 – 140°F) MEDIUM RARE

62. MEDIUM RARE

63. - when pressed with a finger, meat feels firm and there is a definite resistance. - pink and firm (140 – 150°F) MEDIUM

64. MEDIUM

65. - Just a hint of pale pink inside this steak will be mostly grey-brown throughout — ideal if you want a slightly juicy steak without any blood. - (150 – 160°F) MEDIUM-WELL

66. MEDIUM WELL

67. - when pressed with a finger the meat feels hard and rough. - gray-brown throughout, firm (160°F) WELL DONE

68. WELL DONE

69. Safe Cooking Temperatures for Various Meat A L V I N NEGRILLO

70. FOR VARIOUS MEAT Safe Cooking Temperature Meat °C °F Beef, rare 52 125 Beef, medium 57 135 Beef, medium well 68 155 Beef, well done 71 160 Ground beef 74 165 Pork 71 160 A L V I N NEGRILLO

71. Various Meat Dishes and Cooking Method Applied A L V I N NEGRILLO

72. COOKING METHOD: SIMMERING Adobo

73. COOKING METHOD: DEEP-FRYING Crispy Pata

74. COOKING METHOD: STEWING, SIMMERING Dinuguan

75. COOKING METHOD: GRILLING Inihaw

76. COOKING METHOD: ROASTING Lechon

77. COOKING METHOD: STEWING Menudo

78. COOKING METHOD: SIMMERING Bistek

79. COOKING METHOD: BOILING,SIMMERING Bulalo

80. COOKING METHOD: BRAISING Mechado

81. COOKING METHOD: BRAISING Morcon

82. COOKING METHOD: BRAISING, STEWING Pares

83. COOKING METHOD: PAN FRYING Picadillo

84. Thank You! COOKERY 10 TEACHER MR. ALVIN J. NEGRILLO A L V I N NEGRILLO