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Transcript of Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. © 2007 Pearson...
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Pork Pork is the meat from hogs Hogs are usually butchered before reaching
one year of age Americans consume more pork than any
other meat Pork is leaner and healthier due to
advances in animal husbandry Pork is generally very tender with a delicate
flavor
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
History In 1539 Spanish explorers brought hogs to
Florida Hogs were shipped by the British to the colonies
as early as 1639 During the war of 1812 the government shipped
pork to hee soldiers in barrels stamped “US” This meat was obtained from a meat packer
named Sam Wilson The troops called this meat “Uncle Sam’s Meat”
which led to the nickname “Uncle Sam”
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Figure 17.2 The primal cuts of a hog.
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Sub-Primal Cuts of Pork Shoulder
Lower portion of the hog’s foreleg Known as the picnic ham Often smoked
Boston Butt Square cut located just above the primal pork
shoulder Cut into steaks or chops Smoked Boston butt also known as cottage ham
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Sub-Primal Cuts of Pork Belly
Pork belly is located below the loin Produces spareribs and bacon
Loin Directly behind the Boston butt and includes the
entire rib section, loin, and a portion of the sirloin area
Lean, tender eye muscle Tenderloin Fatback
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Sub-Primal Cuts of Pork
Fresh Ham Primal fresh ham is the hog’s hind leg Accounts for 24% of the carcass weight Roasted fresh, or cured and smoked Shank portion is called the ham hock
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Pork
Pork can be cured, processed, or fresh Pork products blend well with many
different seasonings Pork lends itself well to any dry-heat,
moist-heat, or combination cooking method
Properly fabricated and prepared pork can be a nutritious meat
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Cuts to Cooking Methods Shoulder
Dry-roast or bake Boston Butt
Dry – broil, grill, or saute Moist - simmer
Bacon – dry –saute, moist-simmer combination-braise
Spareribs – combination – steam then grill Loin- dry – roast, combination - braise Fresh Ham
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Cuts to Cooking Methods cont.
Tenderloin – dry – broil or grill, saute, roast
Back ribs – combination – steam then grill
Loin chops – dry – broil or grill – combination – braise
Fresh ham – dry - roast
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkPork Spareribs
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkPork Back Ribs
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkBoston Butt
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkPork Loin
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkPork Tenderloin
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkPork Loin Chops
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Primal and Subprimal Cuts of PorkFresh Ham
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Cutting a Center-Cut Pork Chop1 Cut through the meat with the knife.
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Cutting a Center-Cut Pork Chop2 Use the cleaver to chop through the chine bone.
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Procedure for Cutting a Pocket in a Pork ChopUse the tip of a boning knife to cut a pocket.
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 17.7Pork Loin with Prunes1 Butterfly the pork loin.
Labensky, et al.On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson EducationUpper Saddle River, NJ 07458. All Rights Reserved
Recipe 17.7Pork Loin with Prunes
2 Rolling the pork loin around in the filling.