Lesson 2- Prepare and Cook Meat.pptx

PREPARE AND COOK MEAT MEAT It is the flesh or the edible portion of any part of an animal used for food. It is an excellent source of high quality protein suitable to meet bodily needs. It is also an excellent source of DIFFERENT KINDS OF MEAT 1.PORK Pork comes from young ho...

PREPARE AND COOK MEAT MEAT It is the flesh or the edible portion of any part of an animal used for food. It is an excellent source of high quality protein suitable to meet bodily needs. It is also an excellent source of DIFFERENT KINDS OF MEAT 1.PORK Pork comes from young hogs, about four to six months old. It is usually sold by weight and not by age. Pork is usually pink but may be darker when meat comes from old hog. 2. BEEF Beef comes from mature cattle that are between 15 to 20 months old. Young beef 7 to 10 months old. Good quality beef is first cut, the flesh should be bright red, smooth, firm and just moist. High quality beef, smooth covering of firm creamy white fat. 3. CARABEEF or CARABAO Safe to eat even by people with heart problems and who are allergic to red meat. CARABAO meat contains less calories, less fat, and less cholesterol 4. VEAL It is the meat from calves between four and five months. 2 kinds of veal 1. One from milk fed calves 2. Other from those fed on grass Milk Fed Veal is the tenderest. Grass Fed Veal has a better flavor. 5. LAMB Meat from young sheep which is less than a year old. This meat is tender, flavorful, and juicy with a pinkish red color. DIFFERENT TYPES OF MEAT CUTS A wide range of different cuts are available, giving greater choice and variety. Meat is prepared into cuts, joints, and mince to make it: Convenient to buy in smaller amounts; Convenient to buy in suitable portions sizes, example chops, steaks; Easier to prepare and quicker to cook; Easier to store safely. 1.BONELESS CUTS (beef, pork and lamb) - economical and suitable for quick and easy methods of cooking. 2. BONED AND ROLLED JOINTS OF MEAT -smaller joints to reduce cooking time and making it easier to carve. 3.LEAN AND EXTRA LEAN CUTS -trimmed cuts of meat which are lower in fat. 4. CUBES OF MEAT -sold cut into cubes, ready for making stews, kebabs and casseroles. 5. LEAN MINCED MEAT -meat is trimmed of fat and minced. 6. THIN STRIPS -meat is pre-cut into strips, suitable for quick cooking methods. MARKET FORMS OF MEAT 1.FRESH MEAT Meat that are sold right after slaughter without undergoing chilling or other preservation method. 2. CHILLED MEAT -meat that has been cooled to a temperature just above freeing point within 24 hour slaughter. 3. FROZEN MEAT -meat cuts that has been frozen to a temperature of 20 ̊C. 4. CURED MEAT -meat that has been treated with a curing agent or solution. 5. PROCESSED MEAT -canned meat products prepared, frozen, then heat processed hermetically.