Duration of resource: 17 Minutes. Year of Production: Stock code: VEA12061

Transcription

1 ADDITIONAL RESOURCES Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking. Duration of resource: 17 Minutes Year of Production: 2013 Stock code: VEA12061

2 For Teachers Introduction This program highlights several of the methods and techniques used by chefs to cook a variety of meat cuts. It features accomplished chef, Andrew Sankey. Timeline 00:00:00 Getting ready to cook 00:01:19 Roast meat 00:02:32 Grilling/frying meat 00:04:39 Cooking technique: "doneness" 00:06:26 Stewing meat 00:09:13 Larding and barding meat 00:10:52 Braising meat 00:16:29 Credits 00:16:52 End program Related Titles Meat: Selection and Preparation Fruit and Vegetable: Selection and Preparation Vegetable: Cooking Techniques Recommended Resources 2

3 Student Worksheet Initiate Prior Learning 1. Poll the class to see how much meat was eaten in the last week. Discuss the popularity of certain meats and dishes as well. 2. Generally what types of cooking methods are best for tender cuts of meat, and which methods are better for tough cuts? Why do you think this is the case? 3

4 Active Viewing Guide 1. What are three steps you should begin with, regardless of how you are cooking meat? 2. If you roast meat for 15 minutes, how long should you rest it for? 3. Why are cutlets ideal for frying/grilling? 4. List the internal temperature of a piece of rare meat and well done meat. 5. What are common ingredients that add pulp and flavour? 6. Two critical elements for stewing are to use of meat which are fully. 4

5 7. In your own words, describe larding. 8. How is braising different from stewing? 9. How much liquid should be used when braising meat? 5

6 Extension Activities 1. Select one or more of the techniques shown in the program. Find a recipe that incorporates this style and cook the dish. Reflect on the outcome and what you think could be done to improve upon the original recipe. 2. Learn more about other popular meat cooking techniques and experiment with them. Examples could include poaching, stir fry, or steaming. 6

7 Suggested Student Responses Active Viewing Guide 1. What are three steps you should begin with, regardless of how you are cooking meat? Brown meat, add seasoning, pre-heat the pan or oven 2. If you roast meat for 15 minutes, how long should you rest it for? 5 minutes 3. Why are cutlets ideal for frying/grilling? Cutlets are ideal for frying because the meat is tender enough to only need a short amount of cooking time. 4. List the internal temperature of a piece of rare meat and well done meat. Rare meat 55C and Well Done meat 80C. 5. What are common ingredients that add pulp and flavour? Tomato paste, salt, pepper, vegetables 6. Two critical elements for stewing are to use small pieces of meat which are fully covered in liquid. 7. In your own words, describe larding. Inserting of fast into tough/dry cuts of meat to prevent drying out whilst cooking and create moisture. 8. How is braising different from stewing? Meat is a whole piece, not small pieces; vegetables and sauce are drained and served separately, not together like in a stew 9. How much liquid should be used when braising meat? The meat should only be half covered in the liquid and the lid placed over the top, so the top part steams and the bottom part is cooked in liquid. 7