5th 6 weeks project due next week.

Transcription

1 5th 6 weeks project due next week.

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3 5th 6 weeks project due next week.

4 Meat Meat is the muscle of animals, such as found in cattle and hogs. In general, all meats contain the same three basic nutrients: water, protein, and fat.

5 Meat Basics Meat has the following amount of nutrients: 1.About 75% of muscle is water 2.About 20% of muscle is protein 3.About 5% of muscle is fat

6 Meat Basics: Nutrition Water is a very important nutrient to keep in mind when preparing meat. Too much cooking will make meat dry. As meat cooks, it gets smaller due to shrinkage.

7 Meat Basics: Nutrition 4.Shrinkage happens when the meat loses water as it cooks. The longer you cook meat, the less it will weigh. Meats cooked at low temperatures do not lose as much water as meat cooked at a high temperature.

8 Meat Basics: Nutrition There are two types of fat in meat: 5. Marbling is fat within the muscle tissue. The amount of marbling affects the meat s tenderness, taste and quality. The more marbling the more tender and flavorful the meat will be.

9 Meat Basics: Nutrition There are two types of fat in meat: 6. Fat Cap is fat that surrounds muscle tissue. This layer of fat is frequently left on the meat during cooking to keep meat moist and juicy. If there is not a fat cap, barding or larding is a proven alternative to keep meats from drying out during cooking.

10 5th 6 weeks project due next week.

11 Meat Basics: Nutrition 7. Barding - To wrap a lean meat with fat, such as bacon, before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in the oven, and allow the surface of the meat to brown.

12 Meat Basics: Nutrition 8. Larding - long, thin strips of fat or vegetables are inserted into the center of the lean meat. This adds moisture and can make the final product visually appealing.

13 Meat Basics: Structure Meat products have three components: Muscle Fibers Connective Tissue Collagen Elastin Bones

14 Meat Basics: Structure 1.Muscle Fibers determine meat s texture and contribute to its flavor. Coarsely textured meat such as ham has tough, large fibers. Smoothtextured meat such as beef tenderloin has tender, small fibers.

15 Meat Basics: Structure 2.Connective Tissue Connective tissue connects muscles to bones and binds muscle fibers together Connective tissue is tough.

16 Meat Basics: Structure 3.Collagen is soft, white tissue that breaks down into gelatin and water during slow, moist cooking processes. 4.Elastin is a hard, yellow tissue that does not break down during cooking. Typically known as gristle.

17 Meat Basics: Structure 5.Bones Bones make up the skeleton of the animal. An older animal has whiter bones, while a younger one has redder bones.

18 Meat Basics: Purchasing 1.Primal Cut sometimes called a wholesale cut, is a large, primary piece of meat separated from the animal. Primal cuts are the most popular forms of meat purchased by foodservice operations.

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20 Meat Basics: Purchasing 2.Fabricated Cut is a smaller portion taken from primal cuts. It is a smaller, menu-sized portion of meat. Purchasing fabricated cuts as exact portions can limit waste.

21 Meat Basics: Inspection 1.Inspection is required of all meats that are transported across state lines. USDA graders usually look for: Color, Texture, Firmness, Marbling and Age of the animal. Must be stamped.

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23 5th 6 weeks project due next week.

24 Meat Basics: Inspection 2.Quality Grade is a means to measure differences in the quality of the meat you purchase. For Beef - USDA Prime, Choice, Select, Standard Commercial, Utility, Cutter, Canner, Cafeteria.

25 Meat Basics: Inspection 2.Quality Grade is a means to measure differences in the quality of the meat you purchase. For Pork - Pork is not quality graded because the quality is always uniform.

26 Meat Basics: Inspection 2.Quality Grade is a means to measure differences in the quality of the meat you purchase. For Veal - USDA Prime, Choice, Good, Standard, Utility, Cafeteria.

27 Meat Basics: Inspection 2.Quality Grade is a means to measure differences in the quality of the meat you purchase. For Lamb - USDA Prime, Choice, Good, Utility, Cafeteria. It shouldn t taste baaaaad.

28 Meat Basics: Inspection 3.Yield Grade measures the amount of usable meat on beef and lamb. The best grade is Yield Grade 1, and the lowest is Yield Grade 5. Yield Grade 1 will contain a good amount of usable muscle. Yield Grade 5, it probably has a large amount of fat and not much muscle.

29 Meat Basics: Handling and Storage Meat storage requires careful attention. Meat can quickly spoil if it is not properly handled. This can cause food waste, or even possible food borne illness if the spoiled meat is used.

30 Meat Basics: Handling and Storage 1.Fresh Meat should be stored in the refrigerator at _?_ or below. 2.Frozen Meat should be stored in the freezer at _?_ or below.

31 Before being shipped, meat is divided into primal cuts. Primal cuts are then further divided into fabricated cuts before they are prepared.

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33 Primal Cuts of Pork 1.Loin 2.Shoulder/Butt 3.Spareribs/Belly 4.Ham

34 Primal Cuts of Pork 1.Loin

35 Primal Cuts of Pork 1.Loin Pork Tenderloin Pork Chops Pork Back Ribs

36 Primal Cuts of Pork 2.Shoulder/Butt

37 Primal Cuts of Pork 2.Shoulder/Butt Pork Butt Picnic Ham Boston Butt

38 Primal Cuts of Pork 3.Spareribs/Belly

39 Primal Cuts of Pork 3.Spareribs/Belly Spareribs Bacon

40 Primal Cuts of Pork 4.Ham

41 Primal Cuts of Pork 4.Ham Fresh Ham Ham Hock

42 Primal Cuts of Pork Pork can be nearly as lean as skinless chicken. Three ounces of pork tenderloin, the leanest cut, has about 1.4 grams of fat, while a 3-ounce skinless chicken breast has about 0.9 grams of fat.

43 Primal Cuts of Pork Uncooked pork should be light pink to red in color, and the fat should be white. There should be no odor. Discard pork that appears brown, green, or purple, or that has black, green, or white spots.

44 Primal Cuts of Lamb 1.Shoulder 2.Shank/Breast 3.Rack 4.Loin 5.Leg

45 Primal Cuts of Lamb 1.Shoulder

46 Primal Cuts of Lamb 1.Shoulder It is difficult to divide the shoulder into fabricated cuts because of the large number of bones and muscles it contains. Either the shoulder is cut into pieces and used for stew, or the meat is ground.

47 Primal Cuts of Lamb 2.Shank/Breast

48 Primal Cuts of Lamb 2.Shank/Breast It is not used often in foodservice. If the breast is used, it is braised either as boneless or bone-in.

49 Primal Cuts of Lamb 3.Rack

50 Primal Cuts of Lamb 3.Rack Lamb Rack Rib Chops

51 Primal Cuts of Lamb 4.Loin

52 Primal Cuts of Lamb 4.Loin Boneless Roasts Boneless Chops

53 Primal Cuts of Lamb 5.Leg

54 Primal Cuts of Lamb 5.Leg Steaks The leg also can be diced and stewed or ground into patties.

55 Primal Cuts of Lamb Lamb meat comes from sheep that are less than one year old. Meat from older sheep is called mutton, and it is usually tough.

56 Primal Cuts of Veal 1.Shoulder 2.Foreshank/Breast 3.Rack 4.Loin 5.Leg

57 Primal Cuts of Veal 1.Shoulder

58 Primal Cuts of Veal 1.Shoulder Steaks Chops

59 Primal Cuts of Veal 2.Foreshank/Breast

60 Primal Cuts of Veal 2.Foreshank/Breast Rib Bones Shank Bones

61 Primal Cuts of Veal 3.Rack

62 Primal Cuts of Veal 3.Rack Rack of Ribs Chops Rib-Eye

63 Primal Cuts of Veal 4.Loin

64 Primal Cuts of Veal 4.Loin Tenderloin Medallions Chops

65 Primal Cuts of Veal 5.Leg

66 Primal Cuts of Veal 5.Leg Scallops Cutlets Cooked Whole

67 Primal Cuts of Veal Veal is the meat from calves that are less than nine months old. Some veal is from calves that are only eight to sixteen weeks old.

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69 Primal Cuts of Beef 1.Chuck 2.Brisket/Plate/Flank 3.Rib 4.Loin 5.Round

70 Primal Cuts of Beef 1.Chuck

71 Primal Cuts of Beef 1.Chuck Ground Chuck Stew Meat Cube Steak Short Ribs Pot Roast

72 Primal Cuts of Beef 2.Brisket/Plate/Flank

73 Primal Cuts of Beef 2.Brisket/Plate/Flank Brisket Short Ribs Skirt Steak Flank Steak

74 Primal Cuts of Beef 3.Rib

75 Primal Cuts of Beef 3.Rib Rib-Eye Roast Rib-Eye Steaks Rib Roast Beef Ribs Beef Short Ribs

76 Primal Cuts of Beef 4.Loin

77 Primal Cuts of Beef 4.Loin T-Bone Steaks Filet Mignon Strip Loin Sirloin Roast/Steaks

78 Primal Cuts of Beef 5.Round

79 Primal Cuts of Beef 5.Round Top Round Bottom Round Eye of Round Round Steak

80 Primal Cuts of Beef Americans eat more beef than any other kind of meat.

81 : Processing Pork and Beef

82 : Processing Pork and Beef Preserving with salt, sugar, spices, flavoring, and nitrites is called curing.

83 : Processing Pork and Beef Smoking means exposing the pork or beef to the smoke of fragrant hardwoods, such as mesquite.

84 : Processing Pork and Beef Aging means to break down the meat fibers thru storage techniques which will tenderize and flavor the meat.

85 : Processing Pork and Beef Irradiation means to expose meat to medium doses of radiation to delay spoilage and kill harmful bacteria.