PREPARE MEAT
DISHES
OBJECTIVES:
*CLASSIFY THE KINDS OF MEAT AND ITS SOURCES
MEAT IS DEFINES AS THE FLESH OF ANIMALS
USED IN A HEALTHY DIET. ORGANS OF ANIMALS
LIKE LUNGS, LIVER, KIDNEYS, BRAIN, SKIN AND
BONE MARROW ARE ALSO INCLUDED IN THIS
CLASSIFICATION.
DIFFERENT KINDS OF MEAT
AND ITS SOURCE
• 1. PORK – MEAT FROM DOMESTICATED PIGS, TYPICALLY
HIGH IN FAT, COMMONLY SLAUGHTERED ONE YEAR OR
LESS OF AGE TO ENSURE TENDER CUTS.
CHARACTERISTICS OF A GOOD QUALITY PORK
1. THE FLESH IS PINK
2. THE MEAT IS COMPACT AND DOES NOT SEPARATE WHEN
YOU TOUCH IT.
3. TEXTURE IS FINE AND FIRM.
4. THE FLESH IS LAYERED WITH FINE FAT WHICH IS SOFT
AND OILY
5. THERE IS NO FOUL ODOR
2. BEEF-
MEAT FROM CATTLE OVER ONE YEAR OLD
CHARACTERISTICS OF GOOD QUALITY BEEF
1. THE FLESH IS RED AND CLEAN
2. THE FAT IS WHITE FOR CARABEEF AND YELLOWISH AND
CREAMY IN COW’S MEAT.
3. THE FLESH IS COMPACT AND DOES NOT SEPARATE WHEN
YOU HOLD IT
4. THERE IS NO FOUL ODOR
5. THE TEXTURE IS FIRM AND FINE
6. THE BONE IS PINKISH IF YOUNG; GRAYISH AND COARSE IF
OLD
7. THE FLESH IS EVENLY LAYERED WITH FAT.
LAMB – MEATS OF DOMESTICATED SHEEP. ITS TEXTURE IS
A DIRECT RESULT OF WHAT IT CONSUMES AND THE AGE
AT WHICH IT IS SLAUGHTERED.
4. CHEVON- MEAT FROM DEER/GOAT
MARKET FORMS OF MEAT
1. FRESH MEAT
2. CHILLED MEAT
3. FROZEN MEAT
• 4. CURED MEAT
5. PROCESSED MEAT
6. DRIED MEAT
MEAT CUTS
OBJECTIVES:
*IDENTIFY THE DIFFERENT MEAT CUTS (PORK AND BEEF)
DIFFERENT CUTS OF MEAT
1. TENDER CUT- THESE CONTAIN LEAN MEAT AND LITTLE
COLLAGEN. THESE ARE THE MOST EXPENSIVE CUTS
HAVING THE TENDEREST MUSCLE FOR THEY ARE THE
LEAST EXERCISED PART OF THE ANIMAL.
2. LESS TENDER CUT
3. TOUGH CUTS- ARE COOKED USING MOIST HEAT METHODS.
EX. FLANK CUTS
PLATE
BRISKET
CHUNK
ROUND
SHANK
4. VARIETY CUTS
PRINCIPLES IN MEAT
PREPARATION
FOUR KINDS OF DONENESS IN MEAT
• RARE – WHEN PRESSED WITH A FINGER, THE MEAT IS
VERY SOFT WITH JELLY LIKE TEXTURE.
METHODS OF COOKING MEAT
DRY-HEAT COOKING
• DRY HEAT COOKING IS A
TYPE OF COOKING
METHOD WHERE HEAT IS
TRANSFERRED TO FOOD
VIA AIR, FAT, METAL OR
RADIATION. IT TYPICALLY
INVOLVES HIGH
TEMPERATURES ABOUT
300 DEGREES
FAHRENHEIT OR HOTTER.
• BROWNING- OF
FOOD THROUGH
DRY-HEAT COOKING
PRODUCES AROMA
FLAVORS THAT
CANNOT BE
ACHIEVED
THROUGH MOIST-
HEAT COOKING
TECHNIQUES
• WHILE BOTH SAUTÉING AND PAN-
FRYING INVOLVE COOKING FOOD IN A
SKILLET WITH A SMALL AMOUNT OF
OIL, THE KEY DIFFERENCE IS
THAT SAUTÉING INVOLVES FREQUENT
TOSSING AND MOVEMENT OF THE
FOOD IN THE PAN TO ACHIEVE A QUICK,
LIGHT BROWNING, WHILE PAN-FRYING
FOCUSES ON LETTING THE FOOD COOK
UNDISTURBED FOR A LONGER PERIOD
TO CREATE A CRISPIER
CRUST; TYPICALLY, SAUTÉING IS USED
FOR SMALLER PIECES OF FOOD LIKE
VEGETABLES, WHILE PAN-FRYING IS
BETTER FOR THICKER CUTS OF MEAT
OR FISH THAT NEED MORE TIME TO
COOK THROUGH.
• ROASTING AND BAKING ARE
COOKING METHODS USING OVEN
HEAT, THE KEY DIFFERENCE IS
THAT ROASTING TYPICALLY OCCURS
AT HIGHER TEMPERATURES,
RESULTING IN A BROWNED, CRISPY
EXTERIOR ON FOODS WITH A SOLID
STRUCTURE LIKE MEATS AND
VEGETABLES, WHILE BAKING IS
DONE AT LOWER TEMPERATURES
AND IS OFTEN USED FOR FOODS
THAT TRANSFORM FROM A BATTER
OR DOUGH INTO A SOLID FORM,
LIKE CAKES AND
BREAD; ESSENTIALLY, ROASTING IS
FOR CRISPING, WHILE BAKING IS
FOR SHAPING AND SETTING A
STRUCTURE.
• BROILING AND GRILLING
USE HIGH HEAT TO COOK
FOOD QUICKLY, THE KEY
DIFFERENCE IS
THAT BROILING COOKS FOOD
WITH HEAT COMING FROM
ABOVE IN AN OVEN, WHILE
GRILLING COOKS FOOD WITH
HEAT COMING FROM BELOW
ON A DEDICATED OUTDOOR
GRILL; ESSENTIALLY,
BROILING IS AN INDOOR
COOKING METHOD WHILE
GRILLING IS DONE
OUTDOORS.
• DEEP FRYING (ALSO
REFERRED TO AS DEEP
FAT FRYING) IS A
COOKING METHOD IN
WHICH FOOD IS
SUBMERGED IN HOT FAT,
TRADITIONALLY LARD BUT
TODAY MOST COMMONLY
OIL, AS OPPOSED TO THE
SHALLOW FRYING USED
IN CONVENTIONAL
FRYING DONE IN A
FRYING PAN.
MOIST HEAT COOKING- COOKING METHOD USES LIQUID
OR STEAM. FLAVORED LIQUIDS SUCH AS BROTH OR WINE,
CAN BE USED AS A HEAT TRANSFER MEDIUM WHICH ALSO
ADDS FLAVOR TO THE MEAT. REMAINING LIQUIDS FROM
THE COOKING PROCESS CAN BE USED TO MAKE SAUCE OR
BLANCHING- IS A STOCK.
COOKING TECHNIQUE
THAT INVOLVES
BRIEFLY SCALDING
FOOD IN BOILING
WATER OR STEAM,
THEN IMMEDIATELY
COOLING IT IN ICE
WATER
BOILING IS A
METHOD OF
COOKING FOOD IN
BOILING WATER OR
OTHER WATER-
BASED LIQUIDS
SUCH AS STOCK OR
MILK
BRAISING-IIS A
COMBINATION-COOKING
METHOD THAT USES BOTH
WET AND DRY HEATS:
TYPICALLY, THE FOOD IS FIRST
SAUTÉED OR SEARED AT A
HIGH TEMPERATURE, THEN
FINISHED IN A COVERED POT
AT A LOWER TEMPERATURE
WHILE SITTING IN SOME
(VARIABLE) AMOUNT OF LIQUID
(WHICH MAY ALSO ADD
FLAVOR).
POACHING- IS A MOIST-
HEAT COOKING METHOD
THAT
INVOLVES SUBMERGING
MEAT IN A LIQUID THAT'S
JUST BELOW A BOIL. IT'S
A GOOD WAY TO COOK
DELICATE PROTEINS LIKE
FISH, POULTRY, AND
LEAN CUTS OF BEEF.
SIMMERING- IS A
FOOD PREPARATION
TECHNIQUE BY
WHICH FOODS ARE
COOKED IN HOT
LIQUIDS KEPT JUST
BELOW THE BOILING
POINT OF WATER
STEAMING- IS A
HEALTHY COOKING
METHOD THAT USES
MOIST HEAT AT A LOW
TEMPERATURE TO RETAIN
NUTRIENTS AND
FLAVOR. STEAMING CAN
ALSO HELP REDUCE
CHOLESTEROL LEVELS BY
REMOVING EXCESS FAT.
STEWING- IS A
COOKING METHOD
THAT INVOLVES
SLOWLY COOKING
MEAT OR
VEGETABLES IN
LIQUID. THE RESULT
IS A DISH CALLED A
STEW, WHICH IS
OFTEN CHUNKY AND
• 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.
COOKING FROZEN MEAT
1. COOK THE RAW MEAT WITHIN 24 HRS. OF DEFROST
2. IF FROZEN MEAT IS TO NE COOKED AND EATEN RIGHT
STRAIGHT AWAY, DEFROST IT USING THE MICROWAVE
THAWING METHOD. NEVER USE HOT WATER TO THAW OUT
FROZEN MEAT. HIGH TEMPERATURE PROMOTES THE GROWTH
OF HARMFUL BACTERIA ON FOOD.
3. DEFROST RAW MEAT AND COOK THOROUGHLY, USING ANY OF
THE DRY HEAT METHOD OR MOIST HEAT METHOD.
4. NEVER REHEAT COOKED FROZEN MEAT DISH MORE THAN
ONCE.
HANDLING AND STORING MEAT
OBJECTIVES:
*UTILIZE QUALITY TRIMMINGS AND OTHER LEFTOVERS WHERE AND WHEN
APPROPRIATE
*STORE FRESH AND CRYOVAC-PACKED MEAT CORRECTLY ACCORDING TO HEALTH
REGULATIONS
*USE AND STORE REQUIRED CONTAINERS IN PROPER TEMPERATURE TO MAINTAIN
FRESHNESS, QUALITY AND TASTE
*STORE MEAT IN ACCORDANCE WITH FIFO OPERATING PROCEDURES AND
STORAGE OF MEAT REQUIREMENTS
1. REFRIGERATION- STORE MEAT
IN THE COLDEST PART OF THE
REFRIGERATOR. IF THE MEAT IS NOT
GOING TO USED WITHIN A FEW
DAYS AFTER PURCHASE, IT SHOULD
BE FROZEN AS SOON AS POSSIBLE
TO PRESERVE OPTIMAL QUALITY.
FREEZING-IS THE MOST
POPULAR METHOD OF
PRESERVING MEAT. DO NOT
ADD SALT TO MEAT BEFORE
FREEZING. SALT DRAWS OUT
MOISTURE AND OXIDIZES
MEAT FAT GIVING IT A STALE
FLAVOR. ANIMAL FATS
QUICKLY DETERIORATE OVER
TIME AND MAY DEVELOP
DISAGREEABLE TASTE AND
ODOR.
SAFE DEFROSTING
1. DEFROSTING MEAT IN
REFRIGERATOR
DEFROSTING MEAT IN THE
REFRIGERATOR IS THE SAFEST
METHOD OF THAWING, AS IT KEEPS
THE MEAT AT A CONSISTENT
TEMPERATURE THAT IS TOO COLD FOR
BACTERIA TO GROW. IT ALSO CAN
HELP YOUR KITCHEN SAVE WATER BY
NOT RUNNING IT OVER FROZEN MEAT
TO DEFROST. MOST CUTS OF MEAT
WILL DEFROST IN 10 - 24 HOURS IN
THE REFRIGERATOR. TO THAW
LARGER CUTS, ALLOW 24 HOURS FOR
EVERY 5 POUNDS OF MEAT.
2. DEFROSTING MEAT IN
WATER
DEFROSTING MEAT IN RUNNING
WATER IS A FASTER METHOD
THAN REFRIGERATOR THAWING,
BUT IT REQUIRES MORE
ATTENTION. DEPENDING ON THE
SIZE OF THE MEAT, IT MAY TAKE
ANYWHERE FROM AN HOUR TO
SEVERAL HOURS TO FULLY THAW.
A POUND OF MEAT THAWS IN
ABOUT AN HOUR OR LESS, WHILE
THREE TO FOUR POUNDS MAY
TAKE 2 TO 3 HOURS
3. DEFROSTING MEAT IN
MICROWAVE
IF YOU NEED TO THAW FROZEN MEAT
QUICKLY, USING A MICROWAVE IS A
GREAT OPTION. YOU CAN THAW FROZEN
MEAT IN THE MICROWAVE ON THE
DEFROST SETTING. THE DEFROST
SETTING USES ABOUT 30% LESS POWER
TO HEAT FOOD GENTLY, THAWING IT
INSTEAD OF COOKING IT. IT MOVES
FOOD RAPIDLY THROUGH THE DANGER
ZONE, MAKING IT A SAFE OPTION FOR
DEFROSTING MEAT IN A TIME CRUNCH.
AN AVERAGE 12 OZ. STEAK WILL THAW
IN ABOUT 10 - 15 MINUTES IN THE
MICROWAVE
FIFO REQUIREMENTS
FIFO OR FIRST-IN
FIRST OUT IS A
METHOD OF STOCK
ROTATION IN WHICH
NEW SUPPLIES ARE
SHELVED BEH OLD
SUPPLIES SO THAT
STORAGE MEANS PLACING KEEP THE SHELVING
THE PRODUCTS IN THE AND FLOOR CLEAN
PROPER STORAGE AREA.
STORE ITEMS USING THE FIFO
FROZEN STORAGE
(FIRST IN, FIRST OUT) METHOD. PRACTICES
STORE THE FOOD AND STORE FOODS BETWEEN 0
CHEMICALS IN SEPARATE AREAS DEGREE F AND -10 DEGREE F
DATE FOODS AND PLACE NEW USE FIFO (FIRST IN, FIRST OUT)
FOODS BEHIND THE CURRENT PROPERLY WRAP THE FOOD
STOCK. KEEP FOOD IN CLEAN,
TO PREVENT FREEZER BURN
STURDY CONTAINER TO
DEFROST THE FREEZER AS
PREVENT PEST AND RODENT
INFESTATION. MUCH AS NEEDED
KEEP FOOD OFF THE FLOOR KEEP THE SHELVING AND
AND AWAY FROM THE WALLS FLOOR CLEAN
