Table of content:

Preparing Meat Dishes

https://youtu.be/Y0uZQREh2Bo

UNIT 1: Introduction to Meat

LESSON 1: Identifying the Composition and Structure of Meat

 Introduction
 TOPIC 1: Composition of Meat
 TOPIC 2: Structure of Meat

LESSON 2: Determining the Types and Characteristics of Meat

 Introduction
 TOPIC 1: Types of Meat
 TOPIC 2: Meat Grades
 TOPIC 3: Tenderness of Meat
 TOPIC 4: Aging Meat

UNIT 2: Meat Fabrication

LESSON 1: Determining the Primal and Sub-primal Cuts of Meat

 Introduction
 TOPIC 1: Beef Cuts
 TOPIC 2: Pork Cuts
 TOPIC 3: Lamb Cuts
 TOPIC 4: Variety Meats

LESSON 2: Handling Meat Safely

 Introduction
 TOPIC 1: Cleaning Meat

o Cleaning Variety Meat

 TOPIC 2: Storing and Freezing Meat
o Labeling Meat for Storage
 TOPIC 3: Thawing Meat
 TOPIC 4: Minimizing Meat Wastage
 LESSON 3: Preparing Meat for Cooking

 Introduction
 TOPIC 1: Preparing Portion Cuts
 TOPIC 2: Preparing Frenched Meat
 TOPIC 3: Tying Roasts
 TOPIC 4: Marinating Meat

o Guidelines for Marinating Meat

LESSON 4: Cooking Meat Dishes

 Introduction
 TOPIC 1: Roasting Meat

o Roasted Beef Tenderloin

 TOPIC 2: Grilling and Broiling Meat
o Grilled Lamb Chop
 TOPIC 3: Sautéing and Searing Meat
o Beef Salpicao
o Filet Mignon
 TOPIC 4: Smoking Meat
 TOPIC 5: Frying Meat
o Butter-Fried Steak with Crispy Garlic
 TOPIC 6: Braising and Stewing Meat
o Braised Beef with Mushroom
 TOPIC 7: Poaching and Steaming Meat
o Cooking Sous Vide Meat

LESSON 5: Plating Meat Dishes

 TOPIC 1: Checking Meat for Doneness

 TOPIC 2: Guidelines for Plating Dishes
 TOPIC 3: Common Accompaniments of Meat Dishes
UNIT 1: Introduction to Meat
https://youtu.be/lsZEg82Ep7M0

At the end of this unit, you should be able to:

 Identify the composition and structure of meat;

 Determine the desirable qualities of meat; and
 Identify the quality grade of different types of meat.

LESSON 1: Identifying the Composition and

Structure of Meat
Introduction
Meat refers to animal parts that are used as food. Edible organs and glands of animal meats
include tongue, liver, kidney, sweetbreads, heart, brains, lungs, tripe and small intestines. All
meat should be loosely wrapped and stored separately under refrigeration to prevent
contamination. Quality of meat includes tenderness, juiciness and palatability.

This lesson will discuss the composition as well as the structure of meat to help you
understand the changes that occur during cooking and attain the desirable characteristics of
cooked meat.
TOPIC 1: Composition of Meat
Meat is mostly made up of four chemical components. These components should be
considered when cooking meat because each affects the characteristics of cooked meat.

REF: Gisslen, W. (2007). Professional Cooking, 6th Edition. USA. John Wiley & Sons. Inc.
TOPIC 2: Structure of Meat

Muscle fibers are thin strands of tissue bundled together by connective tissues to form
muscles or meat. Meat is sometimes classified according to the types of muscle fibers they
are composed of:

 Fine- grained meat consists of small muscle fiber bound in small bundles. This type of
meat is more tender and can be found in younger animal sources or from parts of the
animal that do not usually perfrom work (back and ribs); and
 Course-grained meat is composed of large muscle fibers bound in large bundles. This
tougher type of meat can be found in older animal sources or from the parts that usually
perform more work (shoulders and legs).

Connective tissues also affect the tenderness of the meat. Higher amounts of connective
tissues mean tougher meat. There are two types of connective tissues:

 Collagen is a white tissue that turns into gelatin and water when subjected to long and
slow moist heat cooking. Collagen can also be dissolved using acids, enzymes and
tenderizers (papain and bromelain); and
 Elastin (Gristle) is an elastic yellowish tissue that can only be removed or broken
down mechanically by pounding and cubing, grinding and slicing meat thinly across the
grain.

Meat high in connective tissues may come from older animal sources or from the more-
exercised parts of the animal (shoulder and legs).

REF: Gisslen, W. (2007). Professional Cooking, 6th Edition. USA. John Wiley & Sons. Inc.
LESSON 2: Determining the Types and
Characteristics of Meat
Introduction
Meat is usually classified as red or white according to how much myosin it
contains. Myosin is the substance that gives meat its red pigment. However, some say that
this is a confusing way to classify meat because a single source may produce meat of
different pigmentation.

This lesson will present the kinds of meat according to source and the different meat grades.

TOPIC 1: Types of Meat

Meats come from many different sources. Most meats come from farm-raised animals such as
chickens, ducks, hogs and cattle. Some are from animals hunted in the wild known as game
animals. As a kitchen staff, you should be able to determine the common kinds of meat as
well as the characteristic of each:

REF:
Ray, M.F.& Dondi, B. (1981). Professional Cooking and Baking. USA. Glecoe/McGraw-Hill
Keeton, J.& Dikeman, M. (Oct 2017). “Red” and “White” Meats -Terms that Lead to Confusion.  Retrieved
from https://goo.gl/cjNZN7
TOPIC 2: Meat Grades
The United States Department of Agriculture (USDA) grades meat according to quality grades
and yield grades. The quality grade of meat refers to the amount of meat as compared to the
inedible parts such as the bones per cut, the marbling of meat or the amount of fat interlaced
in the muscles and the overall distribution of fat throughout the meat.

Meanwhile, the yield grade of meat determines the profit an establishment will have from a
wholesale cut of meat. Yield grades are shown by numbers 1,2,3,4,5 with 1 having the
highest yield. However, yield grading only concerns those establishments who purchase
whole cuts of meat and portion them on their own. 

REF: 
Ray, M.F.& Dondi, B.(1981). Professional Cooking and Baking. USA. Glecoe/McGraw-Hill
FSIS-USDA (2014, Jun 3) Inspection & Grading of Meat and Poultry: What Are the
Differences? Retrieved 2019, Jun 25 from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-
safety-education
TOPIC 3: Tenderness of Meat
The tenderness of the meat is due to several factors. Here are the common factors that affect
the tenderness of the meat.

 Age of the animal source

 How the animal was raised
 How the animal was slaughtered

Meat can be made tender using chemical substances or through mechanical means. Here are
the common methods of tenderizing meat:
PIC 4: Aging Meat
Aging is a process that lets the natural enzymes cause the ripening of meat by breaking the
connective tissues and the water to evaporate out of the meat. Aged meat is more tender and
flavorful making it more expensive as well.

REF:
ASEAN. (2013). Prepare Portion Controlled Meat Cuts -  Trainee Manual. William Angliss Institute of TAFE.
Retrieved from https://goo.gl/mqQn46
Riches, D. (2018, July 13). How to Dry Age and Wet Age a Great Steak. Retrieved from https://goo.gl/WijoNd
UNIT 2: Meat Fabrication
https://youtu.be/aYKdokTMGdo

At the end of this unit, you should be able to:

 Perform proper procedures for handling meat;

 Determine the primal and sub-primal cuts of meat; and
 Demonstrate the basic techniques for preparing meat.

LESSON 1: Determining the Primal and Sub-

primal Cuts of Meat
Introduction
This lesson is about the primal and sub-primal cuts of meat as well as the variety meats used
in cooking. Before you proceed, take to make yourself familiar with the following terms you will
encounter as you go further into this module.

The carcass refers to the whole body minus the head, feet, entrails and hides (except for
pork). This is rarely purchased though since it will require additional resources for
butchering. Primal cuts are divisions of the sides, quarters, forelimbs and hindlimbs
while sub-primal or fabricated cuts are trimmed versions of primal cuts and can even be cut
ready for cooking.
REF: Gisslen, W. (2007). Professional Cooking, 6th Edition. USA. John Wiley & Sons. Inc.
TOPIC 1: Beef Cuts
The beef carcass is usually cut into two (forequarter and hindquarter) before it is divided into
primal cuts. The following are the primal cuts of beef and some of the fabricated cuts you can
get from each. 

The following are the common methods of cooking used for the sub-primal or fabricated cuts of beef:

1. Chuck (Tender chuck, Chuck ribs)

 Braised
 Stewed
 Roasted (Tender chuck, Ground beef)

2. Plate, Shank, Brisket and Flank

 Braised
 Stewed

3. Ribs and Loin (Shortloin, Sirloin)

 Broiled
 Roasted

4. Round (Eye round, Rump, Knuckle, Topside)

 Braised
 Stewed
 Broiled
 Roasted
Through time, additional beef cuts such as the hanging tenders, a piece of meat found between the ribs, started to
be used for food service. Before, hanging tenders and other beef cuts are not sold to the public and only consumed
by the butchers.  However, such cuts are currently being sold for their flavor and tenderness as well as to maximize
the profit from the cattle.

TOPIC 2: Pork Cuts

Pork is a type of red meat coming from domesticated swine or hogs. Records say that the
practice of domesticating hogs started in the Middle East but the earliest pork recipe found
was a 2000-year-old Chinese dish. Same with beef, the carcass of pork is usually divided into
two – forequarter and hindquarter before being sectioned into the following sub-primal cuts:

The following are the common methods of cooking used for the sub-primal or fabricated cuts
of pork:

Picnic Shoulder (Shoulder hock, Blade steak), Spare Ribs and Side

 Braised
 Stewed
 Roasted
 Broiled

Loin (Chops, Sirloin and Tenderloin)

 Roasted
 Braised (Country-Style ribs, Back ribs)
  Broiled

Leg (Ham, Rump)

 Broiled
 Roasted

TOPIC 3: Lamb Cuts

Lamb is another type of red meat coming from sheep. As the sheep gets older, the meat gets
a deeper color and becomes tougher. Here are the primal and sub-primal cuts of lamb.

The following are the common methods of cooking used for the sub-primal or fabricated cuts of lamb:

1. Loin (Tenderloin, Sirloin)

 Roasted
 Broiled

2. Ribs (Lamb Rack, Rib chop) and Shoulder (Blade chop, Arm chop)

 Roasted
 Broiled

3.    Leg (Leg Chop, Rump) and Breast (Spare ribs, Riblets)

 Broiled
 Roasted
 Braised (Spare ribs, Riblets)

4. Shanks (Foreshanks, Hind shanks)

  Braised
 Stewed

TOPIC 4: Variety Meats

Variety meats, also known as offal’s or fancy meats, are edible organs which are not included
in the primary or secondary cuts. The common variety meat used in cooking are:

REF: Carl, F. & Jopling, L. (n.d). Unusual Meat: How to Prepare Them. Retrieved from https://goo.gl/NAfnc2
ASEAN. (2013). Prepare Portion Controlled Meat Cuts - Trainee Manual. William Angliss Institute of TAFE.
BC Open Textbooks. (n.d). Meat Cutting and Processing for Food Service. Retrieved from
https://goo.gl/YFsQfu
LESSON 2: Handling Meat Safely
Introduction
Proteins, such as meat, are prone to contamination by microorganisms that may cause harm
to human health. This lesson will present the safety guidelines and measures you must
observe to avoid food contamination when washing, freezing, thawing and storing meat.

TOPIC 1: Cleaning Meat

https://youtu.be/kxjhcAAK8EM

When washing meat, remember not to soak lamb or beef too much to prevent it from losing its
flavor.

1. Lay the meat on a cutting board or a clean surface and remove the slivers or the sinews. You can use a
paring knife to remove the membranes that are closely attached to the meat.
2. Gently rinse the meat under running water. Remove the cloth blood and other unwanted elements.
3. Pat the meat dry using a clean paper towel or let it drip dry using a colander. 
Cleaning Variety Meat
Variety meats or offals have certain characteristics that need to be lessened or enhanced in
order to achieve the delicate and distinct flavor they have. Here are the procedures for
cleaning the common variety meats.
TOPIC 2: Storing and Freezing Meat
Another way of preventing contamination is by freezing the meat. This is also an effective way
of extending the shelf life of meat and preserving its desirable color, texture and scent. The
following are important reminders for freezing and storing meat.

Labeling Meat for Storage

Labels can be handwritten as long as it is legible. Labels should contain the following
important information:

 Name of the item

 Description of the product
 Date product was packed
 Who packed the product
 Use by date
 Storage conditions
If the item was purchased from an external supplier, the label must contain the following:

 Name of the processor

 Contact details of the processor
 Phone Number/email
 Description of the product
 Name of the product
 Date product was packed
 Who packed the product
 Use by date
 Storage conditions

TOPIC 3: Thawing Meat

Another important measure in preventing contamination is thawing or defrosting frozen meat
properly. Here are important reminders when thawing frozen meat: 
TOPIC 4: Minimizing Meat Wastage
Meat undergoes trimming and cutting before it is cooked. This might lead to wastage and loss
of profit if not done wisely. As a kitchen staff, you should be able to look for opportunities to
minimize meat wastage such as using off-cuts or the pieces of meat obtained from trimming
and fabricating: 
LESSON 3: Preparing Meat for Cooking
Introduction
Meat is trimmed, boned and cut in order to attain the desired portion cut. Excessive parts
such as bones, fats and sinews are properly removed to:

 Obtain the desired characteristics of meat easier; and

 Give “focus” on the highlight of a dish.

This lesson will present the basic techniques for preparing meat including preparing portion
cuts, frenching, tying roasts and marinating.

TOPIC 1: Preparing Portion Cuts

Portion cuts or restaurant cuts are the pieces of meat taken from subprimal cuts. Common
portion cuts include:

 Medallion, scallops and eminence (from tenderloin);

 Steaks;
 Short and prime ribs;
 Briskets; and
 Chops.

The following are measures you must observe when preparing portion cuts of meat:

 Gently cut meat from the bones.

 Cut meat evenly.

 Cut along the grain of the meat to make it more tender.

 Trim fat and sinews carefully. Pull the fat away from the meat to see the line the
separates the two.

 Shape the meat before cutting (especially when cutting tenderloin). Use a cheesecloth
to shape the meat before cutting.

 Use a sharp knife when cutting meat into portion cuts.

TOPIC 2: Preparing Frenched Meat
Frenching is the process of scraping the meat, fats and membranes out of the bone. This
procedure is most commonly done on a rack of lamb.

Guidelines for Preparing Frenched Lamb Racks

The following are important reminders for preparing frenched portion cuts:

 Peel the skin off. Use a knife to carefully separate skin from the flesh.
 Scrape off meat to expose at least two inches of bone from the side with the least meat.
 Remove excess bone to achieve a clean portion.
 When preparing frenched rib racks, peel off the fat cap but keep the fat covering the
eye of the meat.
 Start frenching at 2 to 3 inches from the eye of meat.
 Use a flexible pairing knife when frenching.

TOPIC 3: Tying Roasts

https://youtu.be/tB7o3jvpwUo
As a kitchen staff, it is a must that you know one of the most common meat fabrication
techniques- tying roasts. Roasts can either be bone-in or boneless. They are tied for two
reasons:

 To keep the desired shape of the roast even after cooking; and
 To secure the herbs and stuffing inside the roast.

Tying a Roast

The following are the procedures for tying boneless meat or roasts.

1. Lay the meat on a clean surface. 

2.
3. Fold the meat to add height and shape to your roast. Flat and wide meat cuts can also
be rolled to have a firm and defined shape
4. Take the butcher’s twine. Make a loop on one end by letting it go around the tip of your
point finger. Pull the left strand up to let it pass inside the loop. Leave the tip of the
string secured on the other side of the knot.
5. Make a noose by letting the tail of the string pass through the small loop.
6. Place the meat inside the noose. Tighten the noose gently.
7. Form an arch by letting the twine pass through your thumb and point finger. Twist the
arch to create a larger loop.
8. Slide the loop to place the meat inside. Let it pass the initial loop you have made and
secure it in place by gently pulling the tail of the string.
 9. Do this until you have tied the meat completely. Tie the meat tight enough to avoid the
knots from getting loose when the size of the meat decreases during cooking.
10. Twine the other side of the meat lengthwise by letting the free end of the string
intersects with the crosswise loops.
11. Perform this step until the free end of the string reaches the last loop on the other
end of the meat.
12. Tie a ribbon with the free end of the string and the initial loop to secure the twine.
13. Adjust the strings and trim the end of the twine. You now have a rolled meat
ready for marinating and roasting.

TOPIC 4: Marinating Meat

Marinating is the process of subjecting the meat into a solution before cooking in order to add
more flavor and break connective tissues to make the meat more tender. This process is
usually done on leaner cuts of meats such as sirloin and tenderloin steaks.
Marinating can be done through the following methods:

 Dry Method - Oil and flavoring are rubbed into the meat, for example, before roasting
or grilling tender meats.

 Wet Method - Meat is immersed in a flavorful liquid mixture. A cooked marinade can be
used for older game meat while uncooked marinade can be used for braising younger
game meat.

A standard marinade for meat cuts contains fat, acids and seasoning such as:

 olive oil; 
 mustard; 
 chopped garlic; 
 rosemary; 
 and thyme. 

However, you can still use other ingredients as long as your marinade contains the following:

 Acids for tenderizing such as wine, vinegar, and lemon juice; 

 Oils for distribution of flavor and to prevent too much moisture loss during cooking; and

 Flavors such as spices, herbs, vegetables.

Guidelines for Marinating Meat
Marinating can easily make or break your dish. To help you with that, here are some
reminders you must put in mind:

 Thick cuts of meat should be marinated for not less than an hour while thinner cuts of
meat can be marinated for only 30 minutes before cooking.
 Chop herbs finely to extract more flavor.
 Prepare the marinade before putting in the meat. This will ensure that flavor will be
distributed evenly.
 Cook off alcohol before using it for the marinade to prevent meat from coagulating.
 Limit the use of acid to a 3:1 ratio with the oil. Exposure to too much acid can cause an
undesirable effect on the texture of meat.
 Use glass, ceramic, stainless steel and plastic containers only when marinating.
Aluminum containers react with acids and cause an off-taste with the food.
 Cover the marinate with a lid or a plastic wrap.
 Label and keep the marinate refrigerated.
LESSON 4: Cooking Meat Dishes
Introduction
This lesson will present the dry and moist heat cooking method appropriate for each cut of
meat. Example meat dishes prepared using each cooking method will also be presented in
this lesson.

TOPIC 1: Roasting Meat

Roasting is done by cooking the meat using an oven by applying direct heat without added
moisture. This method is best for thick cuts of meat to let the browning of both sides (Maillard
reaction) without overcooking the inside. Meat cuts that are usually roasted include:

 Beef rib roast

 Beef filet/ tenderloin
 Beef sirloin
 Pork loin
 Pork ham (both fresh and smoked)
 Lamb Leg
 Lamb Rack
Roasted Beef Tenderloin
Ingredients

1 pc  Beef tenderloin, whole and trussed

2 Tbsp Olive oil
¼ cup Mustard
1 tsp Rosemary
1 tsp Thyme
tt Salt and pepper

Yield: 5 to 7 Servings

Procedure:

1. Pre-heat the oven to 500ºF or 250ºC.

2. Prepare the marinade. Mix olive oil and mustard.
3. Marinate the beef. Rub it with salt, pepper, rosemary and thyme.
4. Place the beef in a baking pan with a roasting rack. You can insert a meat thermometer
into the tenderloin before putting it in the oven.
5. Roast the beef for 20 to 30 minutes or until the tenderloin registers to 120 to 125ºF or
60 to 65ºC
6. Remove the meat from the oven. Let it rest for a few minutes.
7. Slice, plate and serve.

TOPIC 2: Grilling and Broiling Meat

Broiling and grilling are methods of cooking meat by exposing them directly to the source of
heat. Broiling applies heat from a source above the meat while grilling or pan-broiling apply
heat from a source below. These methods are best for thick cuts of tender meat. The meat
cuts that are commonly broiled and grilled are:

 New York strip steak;

 Filet mignon;
 Chateaubriand;
 Lamb or pork chops; and
 Lamb noisette.
Grilled Lamb Chop
Ingredients:

1 pc  Lamb chop

1 tsp Olive oil
1 Tbsp Dijon mustard
1 tsp Rosemary
1 tsp Thyme
As needed Bacon strips
tt Salt and pepper
Yield: 1 Serving

Procedure:

1. Prepare the standard marinade.

2. Soak the lamb chop in the marinade for a few minutes to an hour.

3. Wrap the steak with strips of bacon until it is covered. Use toothpicks to fasten the
bacon strips together.

4. Grill at 210ºC.
5. Finish in the oven for 10 minutes at 200º C.

TOPIC 3: Sautéing and Searing Meat

Sautéing is a method of cooking where small, tender and thin strips of meat are tossed in a
pre-heated sauteing pan until the desired doneness is attained. Meanwhile, searing is the
method of browning the surface of the meat to trap the juices and to achieve the flavor
brought about by the caramelization process. 

Sautéing and searing are sometimes done as a preliminary procedure for preparing some
dishes.
Beef Salpicao
https://youtu.be/kMj3Ip4QUPM
Ingredients:

500 g   Beef tenderloin, sliced into strips

2 Tbsp Garlic, minced
1 Tbsp Butter
2 Tbsp Cooking wine, white
1 tsp Olive oil
1 cup Button mushroom, sliced
1 Tbsp Worcestershire sauce
tt Salt and pepper

Yield: 3 to 5 Servings

Procedures:

1. Pre-heat the pan. 

2. Put in the olive oil, sweat the garlic and add in butter.
3. Put in the beef and saute until brown.
4. Add in the wine and mushroom.
5. Season with salt and pepper and simmer until the desired doneness is attained.
Filet Mignon
https://youtu.be/AnkGEBTgwPs
Ingredients:

3 pcs  Filet mignon, 85g

2 Tbsp Olive oil
2 tsp Dijon mustard
1 tsp Rosemary
1 thyme Thyme
1 Tbsp Butter
tt Salt and pepper
As needed  Bacon strips

Yield (Servings): Three (3)

Procedure:

1. Prepare the marinade. Mix mustard with olive oil.

2. Marinate the meat in the mixture and season it with thyme, rosemary, salt and pepper.
3. Wrap the sides of the meat in bacon. Secure the bacon in place using toothpicks.
Wrapping the meat in bacon will keep it flavorful and moist during the searing.
4. Heat the pan until smoking hot.
5. Sear one side until a crust starts to form. This will trap the flavorful juices inside the
meat.
6. Sear another side of the filet mignon to cook the meat.
7. Turn the meat one more time. Put in butter from time to time to add moisture.
8. Sear the sides of the meat until a crust forms.
9. Press the meat to check its doneness. Press the meat gently and infrequently to avoid
flavorful juices from coming out. As soon as the meat is medium-rare, take it out of the
fire for carry-over cooking. The steak can be finished in the oven to attain the desired
doneness.
TOPIC 4: Smoking Meat
Smoking is a method of cooking meat slowly over a low fire. This method was then used to
preserve meat such as bacon and ham. Now, smoking is directly attached with barbecuing for
the distinct flavor and tenderness it creates. Any cut of meat can be smoked but the most
common are:

 Spare ribs

 Short ribs

 Riblets

 Briskets

 Pork Shoulders
TOPIC 5: Frying Meat
Frying cooks’ items in fat. This method can be done in two ways:

 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat

 Deep- fat Frying - submerging food into hot oil in a temperature which can range
between 325°F (165°C) to 400°F (200°C)

Butter-Fried Steak with Crispy Garlic

Ingredients

1 (450 g)  Bone-in steak or prime rib

2 Tbsp Beef dripping
4 Tbsp Butter
2 sprigs Thyme
1 bulb Garlic, cloves separated and peeled
1 sprig Rosemary
tt  Salt and pepper

Yield: 1 Serving
Procedure:

1. Season the steak with salt and pepper.

2. Heat the dripping in a pan until it melts and foams.
3. Put in the steak and fry until crusty.
4. Turn the steak.
5. Add in half of the butter, thyme and garlic cloves.
6. Cook over high heat. Baste the steak with the butter and melted dripping.
7. Turn the meat over and put in the remaining butter.
8. Keep cooking the meat until medium-rare.
9. Transfer the meat to a chopping board and let it rest for 10 minutes.
10. Remove the herbs and cook the garlic until brown and crispy.
 11. Slice the meat, plate and serve over fried garlic cloves.

TOPIC 6: Braising and Stewing Meat

Braising involves slow cooking meat in a covered pot at a low temperature for a long time. In
braising, meat is seared or sautéd first before adding it to stock or other liquids to start the
slow cooking.  Meanwhile, stewing is a method of cooking meat by submerging it with water
or other liquid and simmering it until tender. This procedure usually takes two to four hours.
Braising and stewing are good for tough cuts and parts such as:

 Roasts
 Chops
 Shanks
 Shin
 Legs
 Variety meats (heart, tongue and tripe)
Braised Beef with Mushroom
Ingredients

1 kg  Chuck roasts, cut into serving size pieces

1 Tbsp Olive oil
4 pcs Onion, peeled and cut into quarters
3 cloves Garlic, minced
250 g Mushroom, cut into quarters
2 Tbsp All-purpose flour
400 g Tomatoes, diced
1 cup Brown stock
3 Tbsp Vinegar
1 Tbsp Lemon zest
¼ cup  Parsley, chopped

Yield: 7 to 10 Servings

Procedure

1. Season the beef with salt and pepper.

2. Dredge the beef in flour. Pat the beef to remove excess flour.
3. Heat the oil in a pan over medium to high heat.
4. Brown all the sides of the beef and remove from the pan.
5. Pour off the fat leaving at least a tablespoon of it on the pan.
6. Add the onions and cook until tender.
7. Add the garlic and the mushroom. 
8. Put in the tomatoes.
9. Pour in the stock.
10. Put in the beef and reduce the heat to low.
11. Cover and cook for 1 to 2 hours.
12. Remove the cover and cook for 30 minutes.
13. Sprinkle with lemon zest mixed with the parsley.
14. Plate and serve.
TOPIC 7: Poaching and Steaming Meat
Poaching is the method of cooking meat by submerging it in the water or a flavored broth.
Meat cuts are usually poached to be served cold as fillings for sandwiches and pies, salad
proteins and for creamed dishes. Meanwhile, steaming is cooking food with steam
(evaporated water). This method is generally used for tender meat cuts and is usually done
for special dietary cooking.

Cooking Sous Vide Meat

Sous vide is preferred by many for the following results:

 Food is consistently cooked evenly throughout.

 Food is more flavorful since it cooks in its own juices.
 Less food is wasted due to reduced moisture loss.
 There is no worry for overcooking.
LESSON 5: Plating Meat Dishes
Introduction
Plating refers to the manner a dish is presented to the guests or customers. As a kitchen staff,
it is one of your duties to know and look for the many ways and styles meat dishes can be
plated. This lesson will present the different factors to be considered when plating meat
dishes such as the doneness of meat and common meat accompaniments.

TOPIC 1: Checking Meat for Doneness

Overcooked meat is dry and flavorless. Undercooked meat, on the other hand, is prone to
bacterial contamination. The degrees of doneness a type of meat can be cooked and served
safely vary. Beef and lamb can be served rare, medium and well done. Pork should always
be cooked well-done.

As a kitchen staff, you must be familiar with the different doneness of meat in order to
determine the undesirable and safe meat for serving.
TOPIC 2: Guidelines for Plating Dishes
There are other common guidelines that the kitchen staff should observe when plating dishes
for food service. The following are some of the important aspects of plating that you should
look into:

  Uniformity - Same dishes should be the same in terms of color, size, shape and
portion size. Another way of making the dishes uniform is by presenting the same
dishes with the same utensils and made out of the same materials.

 Simplicity and Stability - Dishes should be assembled as simple as possible without

compromising their visual appeal. Too elaborate arrangements should be avoided in
order to keep the stability of the dish. The more toppings you put into the base result to
higher chances that the dish will fall out when taken by the diners.

 SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic means
making sure that:

1. The plate shows various shapes which can be in uniform or varying sizes.
2. Height is considered as another dimension in arranging the elements on the plates.
3. Colors and texture are put into and set up effectively enough for the plate to be
appealing and enticing; and
4. The flavor and taste of the dish are made sure to be pleasing to the diners the same
way as they were satisfied by the visuals of the plate.

 Portion - Each plating of the same dishes should be the same in terms of count, weight
and volume.

 Safety and Sanitation - When plating, you should make sure that all the utensils are
clean and safe to be used by the guests. Ceramic crockery and cutlery items should be
free from cracks. Stainless or iron tableware should not have dents and rust. More
importantly, the doneness and freshness of food should be checked before serving. It
should be made sure that cooked food items will be served cooked and raw items will
be served fresh.
TOPIC 3: Common Accompaniments of Meat Dishes
Accompaniments of meat vary according to the type of meat used and how the meat is
prepared. 

Closing Messages

https://youtu.be/TcAm5I9b6Gc