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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”“Cooking is at once one of the simplest and most gratifying of the art, but to
cook well one must love and respect food.– Craig Carlson, American food critic (1920 - 2000)
PRINCIPLES OF MEAT
COOKERY
C H A P T E R TWELVE
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
After studying this unit
You will be able to:
– Understand the structure and composition of meat
– Understand meat inspection and grading practices
– Purchase meats appropriate for your needs
– Store meats properly
– Prepare meats for cooking
– Apply various cooking methods to meats
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Meats
Beef, veal, lamb, pork
Often consume the largest portion of your food
purchasing dollar; we will discuss how to protect
your investment
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Muscle Composition
Muscle tissue gives meat its characteristic
appearance
The amount of connective tissue determines the
meat’s tenderness
Muscle tissue is approximately 72% water, 20%
protein, 7% fat and 1% minerals
– Proper cooking prevents shrinkage
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Muscle Composition (cont.)
A single muscle is composed of bundles of muscle
cells or fibers and connective tissue
Meat’s texture id determined by
– Thickness of cells
– Size of cell bundles
– Size of connective tissue
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Marbeling
When an animal fattens, some water and protein
in lean muscle tissue turns to fat
Marbeling refers to the whitish streaks of inter- and
intra-muscular fat
– Adds tenderness and flavor to cooked meat
– Principal factor in determining meat quality
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Connective Tissue in Meat
Forms walls of long muscle cells, primarily in frequently used muscles
– Tendons, ligaments
Consists of either collagen or elastin
When cooked with moist heat, contracts then breaks down into water and gelatin
– Meat of older animals more resistant to breaking down using moist heat
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Muscle Tissue
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Crosscut of a Bundle of Muscle Fiber
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Inspection and Grading of Meats
All meats are inspected by the USDA
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
USDA Quality Grades
Beef
– USDA Prime, Choice, Select, Commercial, Utility, Cutter,
Canner
Veal
– USDA Prime, Choice, Good, Standard, Utility
Lamb
– USDA Prime, Choice, Good, Utility
Pork
– USDA No. 1, No. 2, No. 3, Utility
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
USDA Quality Grade Stamp
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Aging Meats
Wet Aging Dry Aging
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Purchasing Meat
Styles of cuts
– Primal
Primary divisions of muscle, bone and
connective tissue produced by initial
butchering of the carcass
– Subprimal
Basic cuts produced from each primal
– Fabricated
Individual portions cut from the subprimal
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Purchasing Meat Terminology
Specifications
– IMPS – International Meat Purchasing
Specifications
– NAMP – National Association of Meat
Purveyors
Portion control (P.C.)
– Ready to cook and serve
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Meat Labeling: Grass-Fed
Most meat animals consume grains for some part of their lives.
Agricultural Marketing Service of the USDA has voluntary standards for the labeling of purely grass-fed meat.
– Grass and forage shall be the only feed source for the lifetime of the animal except for milk consumed prior to weaning.
Range-fed, pastured and pasture-raised
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Storing Meat
Meat is highly perishable and a potentially
hazardous food
Store at temperatures between 30°F and 35°F
When freezing, do so rapidly to –50°F
Use moisture- and vapor-proof packaging to
prevent freezer burn
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Preparing Meats for Cooking
Tying and Trussing
– Tying meat to form a uniform shape
Barding
– Adding a layer of fat to the outside of meat
Larding
– Inserting small strips of fat into meat
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cooking Methods
Dry-heat cooking methods
– Must use high-quality, tender cuts of meat
Broiling and grilling
Roasting
Sautéing
Pan-frying
Deep-frying
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Degree of Doneness
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Special Considerations for Large Cuts of Meat
Carryover cooking
– Cooking does not stop the moment that the roast is removed from the oven; it continues to cook inward through conduction
Resting
– Allows the juices to redistribute themselves evenly throughout the roast
Carving
– Roasts are always carved against the grain; carving with the grain will produce long, stringy, tough slices
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cooking Methods (cont.)
Moist-heat cooking methods
– Used quite often to tenderize tougher cuts of
meat
Simmering
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Cooking Methods (cont.)
Combination cooking methods
– Both dry and moist heat are used to achieve
the desired result
Braising
Stewing
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Stewing Terminology
Ragout
Fricassee
Navarin
Blanquette
Chili con carne
Goulash
Tagine
Adobo
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publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Sous Vide Cooking
Low-temperature, moist-heat cooking under vacuum
Resembles poaching and braising
– Vacuum seal food in plastic pouches
– Cook in a precisely regulated hot water bath, below
simmering
– Foods may be browned after cooking
Food safety of utmost concern; local food regulations may
require training, licensing and record keeping