'Less tender cuts' diaporamas de présentation

2 pt

Category I. Category II. Category III. Category IV. Category V. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 2 pt. 2 pt. 2 pt. 2 pt. 2 pt. 3 pt. 3 pt. 3 pt. 3 pt. 3 pt. 4 pt. 4 pt. 4 pt. 4 pt. 4 pt. 5 pt. 5 pt. 5 pt. 5 pt. 5 pt.

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Conventional Cooking Techniques

Conventional Cooking Techniques. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Involves cooking foods in hot water, steam, or a combination

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Meat Basics Creative Cooking II

Meat Basics Creative Cooking II. Nutritional Component of Meat. Water = 75% Protein = 20 % Fat = 5% Shrinkage : Occurs when meat loses water as it cooks Marbling : Fat within muscle tissue Fat Cap : fat that surrounds muscle tissue. Barding: Wrapping lean meat with fat.

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Chapter 36: Meats

Chapter 36: Meats. 1. Compare collagen and elastin. Collagen is thin, white, transparent tissue found in tendons. It softens to gelatin when cooked. Elastin is tough, elastic, and yellowish and is found in ligaments and blood vessel walls. It must be pounded, cut, or ground to tenderize.

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Preparing Meat, Poultry, Fish, and Shellfish

Preparing Meat, Poultry, Fish, and Shellfish. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Choosing a Cooking Method. Depends on tenderness of cut Dry-heat for tender cuts of meat

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Meat, Fish, Poultry background Info.

Meat, Fish, Poultry background Info. Cooking . Meat is cooked for four basic reasons : to make it safe to eat, easier to chew , easier to digest, and more favourable .

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Casseroles and Other Combinations

Casseroles and Other Combinations. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Stews. Efficient way to cook some less tender cuts

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Choosing the Right Equipment

Choosing the Right Equipment. Lesson One. Introduction. Choose the right equipment to produce healthy and safe food. Production equipment is a key tool in serving quality food. Equipment is used to process and deliver food to customers.

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Fats and Proteins

Fats and Proteins. Smoking point? Do not use olive oil to deep-fry Adds flavor, tenderness, crispness Prevents sticking Keep tightly covered; picks up other flavors easily Store properly to prevent becoming rancid. Cooking with fats. Solid fat at room temp Mainly from animal foods.

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MEAT PREPARATION

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Section 19.1

Section 19.1 . Looking at Meat, Poultry, Fish and Shellfish. Your choices. Meat includes: Beef From mature cattle Lamb From young sheep Pork From hogs Veal From young cattle. Poultry refers to birds raised for food, such as: Chicken Turkey Duck Goose.

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Cooking Methods

Cooking Methods. General Terms. Conduction: Method of transferring heat by direct contact. Convection: The movement of molecules through air or liquid. Radiation: Heat is transferred as waves of energy. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two.

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Pork

Pork. Pork Nutritional Information. Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat. Pork is considered a lean meat if the fat is trimmed. Meat. Meat is the edible muscle of the animal

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Meat

Meat. Basics. Meat = the edible muscle of animals Contains both visible ( marbling )and invisible fat Meat is an excellent source of protein. Also, a major source of iron, zinc, and other vitamins. But can be very high in saturated fat. More Info. Tenderness

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Dry Roasting

Dry Roasting. By: Courtney Molloy. Suitable Cuts. Just because a beef cut has roast in the name does not mean that roasting is a appropriate cooking method. Tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast.

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