MEAT
Chapter 10
OBJECTIVES
At the end of this chapter, the students will be able to:
• Identify the market forms of meat and its different
cuts.
• Principles in cooking meat/cooking methods
• Apply and Prepare a meat dish following the
guides and tips in cooking meat.
• Identify some guidelines in purchasing and
storing meat and poultry.
III.INTRODUCTION:
It is important, then, to understand meats thoroughly in order to cook
them well and profitably.
Why are some meats tender and some tough?
How can you tell one cut from another when there are so many?
How do you determine the best way to cook each cut?
IV. THINGS YOU NEED TO KNOW
COMPOSITION, STRUCTURE, AND BASIC QUALITY FACTORS
Composition - Muscle tissue consists of three major components:
-water, protein, and fat.
STRUCTURE
STRUCTURE
BASIC QUALITY
REPORTER: TRISHA KAIRA G. RODRIGUEZ
DRY MOIST
HEAT HEAT
COOKING COOKING
METHOD METHODS
S
DRY HEAT COOKING METHODS
Dry heat cooking refers to
any cooking technique
where the heat is
transferred to the food
item without using any
moisture.
MOIST HEAT COOKING METHODS
This refers to any
cooking technique
where the heat is
transferred to the food
item using liquid or
moisture.
DRY HEAT
COOKING
METHODS
RAOS Roasting is a slow-cooking process, using
indirect, diffused heat to cook its
ingredients.
T ING
BROI Broiling is the cooking technique that uses radiant
heat from above to cook your food, so it's like upside-
down grilling.
L
ING
GRILLING
Food is cooked on
metal grates that are
placed over a heat
source in order to
produce a smoky,
charred flavor. Gri ls
can use gas, electricity,
charcoal or wood.
Meats, poultry, fish
and
vegetables can a l be grilled.
SAUTEIN
Sauté is a dry-heat cooking method, which involves cooking a
small amount of fat in a hot pan while tossing ingredients
around.
G
PAN
Pan-frying or shallow frying is a fast cooking method
FRYIN
G
DEEP
FRYING
Deep frying is a cooking
method that submerges food in
hot oil or fat to cook
MOIST HEAT COOKING
METHODS
SIMMERING
Simmering is a cooking method
that brings the liquid of a dish
to just below the boiling point
over lower heat.
BOILING
Boiling is the moist heat
method that cooks meat in
boiling water or other
water-based liquids (e.g.,
stock, milk).
Steaming is a method of cooking
STEAMI that requires moist heat.
STEWIN Steaming is a method of cooking that
requires moist heat.
handling
PRESENTATION
Poultr
y&
Meat
Safety
Factors to Consider in handling Poultry & Meat
Factors to Consider in handling Poultry & Meat
Clean Tools Properly
Cook poultry & meat
thoroughly
Stay away from porous
TipS for Food Safety surface
Handling RaW & Meat Use separate cutting board
Wash your hand often
Wipe down the whole
Kitchen
