4th Quarter Handouts 5.

Slicing is the cutting of meat by determining the direction

TLE 10 – Cookery grain (the muscle fibers), and cut across the grain. (example in
steaks)
PREPARE AND COOK MEAT
LO 1: Cook meat cuts 6. Seasoning is adding salt and white or black pepper to
1.1 Identify the market forms and cuts of meat improve the flavour of food
MEAT -a term for the flesh of: • use white pepper or cayenne pepper on food which
Cattle (beef and veal) -is divided into large sections called you want to keep attractive
PRIMAL CUTS or PRIMAL- are then broken down into • add salt to roast and grill after the meat has browned
individual steak and other retail cuts
(adding salt before cooking will extract the juices of the meat
Pigs (pork) -is divided into large sections called PRIMAL CUTS
– these are broken down into individual retail cuts. Pork is less to the surface, and slows down the browning reactions- which
fatty than beef. need high temperature and dry heat).
Sheep (lamb) -also known as MUTTON 7. Coating
Beef, mutton and pork are classified as red meat. There are Two basic coatings:
other different kinds of meat: such as carabeef (meat from the ➢ Flour--- coat the meat before cooking, otherwise the flour
carabao) and chevon (meat from the deer or goat).
becomes sticky and unpleasant.
STRUCTURE OF MEAT ➢ Bread crumbs--- coat the meat in flour, then egg wash (egg
1.Muscle Fibers (Long, thin muscle fibers bound together in wash is made of lightly beaten whole egg with a little water or
bundles; determine the texture or grain of a piece of meat.) milk) and finally with bread crumbs.
• Fine- grained meat is composed of small fibers bound
in small fibers
• Course- textured meat has large fibers
Four Kinds of Doneness in meat
2. Connective Tissue (Are network of proteins that bind the RARE when pressed with a finger, the meat is very soft with
muscle fibers together. This is tough.) jelly like texture
Two kinds: MEDIUM RARE When pressed with a finger, meat feels springy
• Collagen- white connective tissue that dissolves or breaks and resistant
down by long, slow cooking with liquid. Acid helps dissolve MEDIUM When pressed with finger, meat feels firm and there
collagen. is a definite resistance
• Elastin- yellow connective tissue and is not broken down in WELL DONE When pressed with finger, the meat feels hard and
cooking but by removing the elastin, by pounding and by slicing rough
and grinding.
MARKET FORMS OF MEAT Safe Cooking Temperature for Various Meat
0 0
MEAT C F
1. Fresh Meat Meat that is recently slaughtered, has not been
Beef, rare 52 125
preserved, frozen Beef, medium 57 135
2. Chilled Meat Meat that is placed in chiller or slightly smoked Beef, medium well 68 155
3. Cured Meat Meat preserved by salting, smoking or aging Beef, well done 71 160
4. Processed Meat Meat preserved by chemical process Ground beef 74 165
Pork 71 160
WEEK 2 WEEK 3
LO 1: Cook meat cuts 1.2. Prepare meat cuts according to the LO1. Cook Meat Cuts 1.3 prepare and use suitable marinades
given recipe for a variety of meat cuts.
In preparing the meat cuts, the first consideration is to identify
the types of knives you can use for a specific function. MARINADES Good marinade will add flavor to your favorite
Types of knives & Uses meat and make it more tender and juicy. Making a marinade is
French knife (or chef’s knife) For general purpose of chopping, very simple. All you need are three basic components. The first,
slicing and dicing is an acid, such as lemon juice, vinegar, yogurt, or wine. The
Utility knife Used for carving roast chicken and duck Boning acid is important as it breaks down the meat and tenderizes it.
knife Used for boning raw meats and poultry The second, is oil. This protects and preserves the food while
Slicer Used for carving and slicing cooked meats marinated and also when it’s being cooked. The third, is any
Butcher knife Used for cutting, sectioning and trimming raw herb and/or spice. This is what gives a marinade its unique
meats in the butcher shop flavor and zest. Feel free to experiment by grouping one or
Scimitar (or steak knife) Used to accurate cutting of steaks more ingredients from each component.
Cleaver Used for cutting through bones
Here are some general guidelines for marinating:
Basic Preparation Methods of Meat ▪ Meat and poultry are generally marinated for 2 hours up to 2
1. Washing You have to wash meat when it comes into contact days. ▪ Seafood and fish should be marinated for no longer
with blood preparation. After washing, dry the food thoroughly than one hour.
with absorbent kitchen paper. ▪ Use a non-reactive container - steer clear of aluminum,
2. Skinning Remember that most of the meat you’ve dealt with copper, or cast iron.
has been already skinned by the supplier. ▪ Wait for your marinade to cool down before pouring over the
3. Dicing Cut the meat into cubes for various types of meat of your choice.
casseroles, stems, curries and dishes such as steak, kidney pie ▪ Always refrigerate your meat while it's marinating.
and pudding. ▪ Never reuse marinades!
4. Trimming may improve the appearance of the cut or joint;
leave as much of the meat as possible; leave an even thickness
of fat; and remove as much gristles and sinews as possible.
TYPES OF MARINADES 4. Roasts cooked at low temperature shrink less and loss less
1. Pineapple Marinades moisture
▪ This sweet, fruity marinade works great on any cut of 5. Moist heat penetrates meat quickly. To avoid over cooking,
pork or chicken. meat should be simmered, never boiled.
▪ This marinade is a great Hawaiian Teriyaki flavor.
▪ Try this marinade when you are simply placing cut Methods of cooking meat
strips of pork or chicken over rice. 1. Dry heat cooking, such as roasting, broiling, or sautéing.
(Ingredients: crushed pineapple, soy sauce, honey, 2. Moist heat cooking, like braising, steaming, or poaching.
cider vinegar, garlic)
2. Pork Chop Marinade Choosing the Right Cooking Technique
▪ This is a great Asian style marinade that works well on Using the appropriate cooking method for the type of food
all cuts of pork, particularly pork chops, reminiscent of being prepared is a major part of the culinary arts. Tough cuts
a Teriyaki marinade with a hint of heat from the chili of meat like beef brisket or lamb shank need to be cooked
sauce. slowly, at low heat, for a long time, and with plenty of
▪ Can heat up with some extra chili sauce or perhaps a moisture. Prepared properly, these cuts can be incredibly
pinch of cayenne. tender and delicious. On the other hand, dry-heat methods
(Ingredients: soy sauce, vinegar, brown sugar, garlic, typically involve very high temperatures and short cooking
ginger) times. A piece of brisket cooked in this way — on a grill, let's
3. Jamaican Jerk Marinade say would be tough, chewy and largely inedible. Interestingly
▪ Uses Jamaican sauces or other spicy herbs/spices. enough, a beef tenderloin steak cooked using a slow, moist-
▪ marinade on all kinds of meat and poultry. heat method such as braising would also turn out tough, chewy
(Ingredients: soy sauce, vinegar, oil, onion, garlic, and inedible. Dry heat cooking refers to any cooking technique
ginger, thyme, sugar, Jamaican Pimiento, nutmeg, where the heat is transferred to the food item without using
cinnamon, hot sauce) any moisture.
4. Pork Rib Marinade Dry-heat cooking typically involves high heat, with
▪ It uses a pork rub for the seasoning with vinegar and temperatures of 300°F or hotter. Baking or roasting in an oven
water to turn it into a marinade. is a dry heat method because it uses hot air to conduct the
(Ingredients: soy sauce, vinegar, brown sugar, garlic, heat. Pan-searing a steak is considered dry-heat cooking
ginger) because the heat transfer takes place through the hot metal of
5. Teriyaki Marinade the pan. Note: The browning of food (including the process by
▪ This marinade will surely add flavor to whatever which meat is browned, called the Maillard reaction) can only
you're grilling. be achieved through dry-heat cooking.
▪ This marinade works particularly well with pork and Moist heat cooking methods include any technique that
poultry. involves cooking with moisture — whether it's steam, water,
(Ingredients: soy sauce, vinegar, brown sugar, stock, wine or some other liquid. Cooking temperatures are
vegetable oil, green onion, garlic) much lower, anywhere from 140°F to a maximum of 212°F,
6. Pork chop Tenderloin Marinade because water doesn't get any hotter than that.
▪ You may leave out the liquid smoke if you are so
inclined. DRY HEAT COOKING
(Ingredients: peanut oil, soy sauce, Worcestershire Roasting & Baking
sauce, vinegar, ginger, white pepper) • Browns the surface of the food, which in turn develops
7. Bourbon Marinade complex flavours and aromas.
▪ This is a great, sweet bourbon marinade that works • cooking an item by enveloping it in hot, dry air, generally
perfectly on any food. inside an oven and at temperatures of at least 300°F and often
▪ This is a mild marinade so you will want several hours much hotter.
marinating time with it before you grill. • Uses a convection oven, which circulates hot air throughout
(Ingredients: bourbon, brown sugar, mustard, the oven, can enhance the browning reaction.
Worcestershire sauce) Grilling & Broiling
8. Mustard-Vinegar Marinade • Involves cooking food on a rack over a heat source, usually a
▪ This is a simple mustard marinade that tenderizes and charcoal fire or ceramic briquettes heated by gas flames.
adds flavor. • Produces browning reactions on the surface of the food, thus
▪ It works well on pork or poultry. encouraging the development of complex flavours and aromas.
(Ingredients: mustard, olive oil, white vinegar, bay • Grilling cooks hot and fast, because air is a poor conductor of
leaves, garlic, black pepper) heat.
Sautéing & Pan-Frying
WEEK 4 • It is a form of dry-heat cooking that uses a very hot pan and a
LO1. Cook Meat Cuts 1.4 identify appropriate cooking small amount of fat to cook the food very quickly.
methods for meat cuts. • Sautéing browns the food's surface as it cooks and develops
Effects of Heat to Meat complex flavors and aromas.
1. It tenderizes connective tissue if moisture is present and • When sautéing, it's important to heat the pan for a minute,
cooking is slow. then add a small amount of fat and let it gets hot as well,
2. It coagulates protein. Even meats low in connective tissue before adding the food to the pan.
can be tough and dry if cooked at excessively high heats for too • Another key is to avoid overloading or overcrowding the pan.
long.
3. High heat toughens and shrinks protein and results in
excessive moisture lost.
Deep-Frying look appealing. To achieve restaurant-quality presentation,
• It is a dry-heat cooking method, utilizing fat or oil to cook start with brightly colored, well-cooked food. Layer the food
pieces of food. and play with contrasting colors and textures to increase its
• This process works by completely submerging food in hot visual appeal. Finally, garnish the plate with flavorful herbs or
liquid. spices to take it to the next level. See Step 1 and beyond to
learn how to make the next meal you will cook look irresistible.
MOIST HEAT COOKING
Simmering Avoid a monochromatic color scheme.
• Refers to cooking food in liquid, or even just cooking the A plate of food looks most appealing when there is a high level
liquid itself, at a temperature just below the boiling point. of contrast in colors.
• It is a way to cook food gently and slowly. • When you are planning meals, think ahead about the colors
• Bubbles forming and gently rising to the surface of the water, you want to feature on the plate. You might not be able to
but the water still isn't at a full rolling boil. represent all the colors of the rainbow at every meal but
• It's an excellent choice for culinary preparations including challenge yourself to have as much color as possible.
stocks or soups, starchy items such as potatoes or pastas, and • If you are about to serve several like-colored foods, like
many others grilled chicken and mashed potatoes, adding a serving or two
Boiling of fruits and vegetables is a fantastic and easy way to add pops
• It is a moist-heat cooking method that happens when the of color. The richest greens, oranges, reds, purples, blues,
liquid's temperature reaches 212 degrees. pinks, and yellows on your plate probably take the form of
• Food is completely submerged in water for even heat fruits and vegetables.
distribution. The full boil is a vigorous one, where bubbles • If you are not sure how to add color, utilize garnishes. Nearly
rapidly and violently break over the entire surface of the water. any savory dish is wellserved by a sprinkling of fresh chives,
Steaming parsley, dill, or mint. Lemon and lime wedges are welcome
• It is a method of cooking that requires moist heat alongside poultry and seafood dishes.
• The heat is created by boiling water which vaporizes
into steam. The steam brings heat to the food and cooks it. Bring out vegetables' brightest colors.
• The item to be cooked is then placed in a basket suspended The way you cook your vegetables has a lot of bearing on the
above the liquid and the pot covered. overall visual effect of a meal.
Braising & Stewing • Lightly steam instead of boiling. Steaming vegetables makes
• It is a form of moist-heat cooking in which the item to be them look appetizing and flavorful, while boiling creates the
cooked is partially covered with liquid and then simmered opposite effect.
slowly at a low temperature. • Roast or sauté them with a little oil or butter. Roasted or
sautéed vegetables look quite appetizing when they can
WEEK 5 caramelize a little in oil or butter.
Classic Plating
The classical plating technique uses the three basic food items Sear your meat and let it rest.
of starch, vegetables and main in a specific arrangement. A Many meat dishes look most appetizing when the meat has
simple guide to a classical plating is to think of the plate as the been seared. The sight of a steak or piece of grilled salmon
face of a clock.: with a brown, crispy sear will make your dinner guests' mouths
start to water. In addition to searing your meat, you should let
Main: Between 3 to 9 o’clock it rest for several minutes before cutting it. This allows the
Starch: Between 9 to 11 o’clock juices to absorb back into the meat, so that they do not end up
Vegetables: Between 11 to 3 o’clock, running all over the plate.
• There are exceptions to the rule of searing your meat. For
example, if you are serving braised beef, you will have to think
Basic Principles of Platter Presentation of creative ways to make the meat look appetizing even though
1. Presentation must have three elements. it does not have a crispy crust. Serving it with a sauce is a good
• Centerpiece may be an uncut portion of the main food item. way to add visual interest.
• Slices or serving portions of the main food item, arrange
artistically. Cook fried foods carefully.
• Garnish, arranged artistically in proportion to the cut slices. Underdone or overcooked fried foods are difficult to present in
2. The food should be easy to handle and serve, so one portion an appealing way. Fried foods can look beautiful on a plate, but
can be removed without ruining the arrangement. it is important to fry them well and have a plan for dealing with
3. Simple arrangements are easier to serve, and more likely to the oil, so it does not muck up the rest of the dish. Cook fried
be still attractive when they are half demolished by the guests. foods until they are golden brown, then let them drain on a
4. Attractive platter is made of metals, mirrors, china, plastic, or plate lined with paper towels to absorb the extra oil.
woods, presentable and suitable for use with food. Otherwise, the food will leave streaks of grease on the plates.
5. It must look attractive and appropriate not only by itself, but • Fried foods often continue browning a bit after they have
among other presentations on the table. been removed from the hot oil.

How to Present Food on a Plate Take texture into account.

When you are plating food, the goal is to create a Texture and color go hand in hand when it comes to how
dining experience that tempts all the senses, not just the appetizing food looks on the plate. If your food looks too oily,
palate. When food looks appetizing the body produces more too dry, mushy, tough, or otherwise difficult to chew and
fluids that aid in nutrient absorption - so you might even say swallow, it will not matter how perfectly colorful it looks. Take
that beautiful food is more wholesome than food that does not
pains to cook food well so that it comes out to the right Step 4. Follow the rule of odds.
texture. • Having an odd number of elements on a dish is more
• The way you handle the food just after it has been cooked, visually appealing than having an even number. It creates
and before it is plated, can really affect the texture. Pasta, for the impression that piece of food is being framed by the
example, should be kept in water or tossed in a bit of oil just others. Keep this in mind whether you're serving different
after cooking so that it does not start to clump. Fried foods types of food or more than one piece of the same food.
should not be covered with airtight lids, because the heat from For example, if you're serving scallops, serve either
the food will end up steaming the breading and causing the 3 or 5 instead of 4.
food to get soggy. Step 5. Play with different textures
• Once the food is on the plate, a spritz of oil or water can • Creating a texture contrast is a good way to draw the eye.
improve its visual appeal if it looks too dry. Too many soft or crunchy foods on a plate are unappealing, but
a combination of both is delicious. Different textures
Experiment with interesting shapes. harmonize to create a pleasing dining experience. Leaving one
• Cutting vegetables in interesting shapes can make the simple of the elements out would result in a less appealing dish.
become special. You can cook and serve vegetables, desserts, • To quickly add some crunch to a dish, try topping it with
pot pies and other foods inside unique-shaped dishes to create some crushed, roasted walnuts and almonds
attractive shapes. Step 6. Layer foods to add height.
• It's common to see food layering in restaurants, but home
WEEK 6 cooks don't usually try it. Adding height to a dish can take it
from ordinary to stunning. Don't be afraid to show off your
You learned from the previous lessons how to present meat culinary skills by using stacking and layering methods to make
dishes aesthetically, based on classical and cultural standards. your presentation more professional.
To further enhance your knowledge, you will now learn how to • An easy way to start layering food is to serve the protein on a
present food in plate. bed of starch.
How to Present Food on a Plate • Aim to make foods look bigger, not smaller. Fluff up your
When you're plating food, the goal is to create a dining salads. For example, instead of smooching them down. Create
experience that tempts all of the senses, not just the palate. a little crosshatched stack of cooked asparagus instead of
When food looks appetizing the body actually produces more presenting it in one flat layer
fluids that aid in nutrient absorption - so you might even say Step 7. Use sauce wisely
that beautiful food is more wholesome than food that doesn't • If you're serving a curry, stew or soupy casserole, you might
look appealing. want to drain the food of its sauce before serving, then pour on
To achieve restaurant-quality presentation, start with just the right amount when you plate the dish. That way you
brightly colored, well-cooked food. Layer the food and play can control the amount of sauce and use it to make the dish
with contrasting colors and textures to increase its visual look decorative.
appeal. Finally, garnish the plate with flavorful herbs or spices Step 8. Keep up with food styling trends.
to take it to the next level. See Step 1 and beyond to learn how • Remember that styles change even within the space of a few
to make the next meal you will cook look irresistible. years or even months, so keep up-to-date by checking out
cooking magazines, cooking or foodie websites and cooking
Step 1. Plating it with Care shows for current ideas.
• When in doubt, choose white plates. White plates don't Step 9. Adding Appetizing Touches
compete visually with the food you're serving. They provide Use garnishes that enhance the flavor of the meal. No matter
contrast, making colors appear brighter and textures more what you're serving, make sure the garnish actually makes the
interesting. If you have a set of special plates with a pattern dish better instead of just cluttering up the plate.
or a certain color scheme, it's fine to use them. Just make Step 10. Employ drizzles and swirls.
sure they complement the food you're serving instead of • Another way to finish food is with a drizzle or swirl of a
vying for attention. concentrated sauce or liquid. For savory dishes, this might be a
• Don't forget to take the rest of the table into small squeeze of remoulade, pesto, or flavored oil. For sweet
consideration, too. Cutlery, glasses and linens will enhance dishes, adding chocolate sauce, fruit jam, or crème anglaise
the overall appearance of the dish upon the table. might be the most delicious way to add that finishing touch.
Step 2. Visualize the finished plate. • Rather than just pouring a sauce over your food, consider
• Consider how to present the main portion in relation to the putting it in a squeeze bottle so you can create a pretty swirl or
side dishes. Consider where it will look best on the plate pattern. If you don't have a squeeze bottle, put the sauce in a
with the other elements of the dish. Consider also how to plastic food storage bag, cut a small piece off one of the
get best impact––the appearance and symmetry are all corners, and squeeze the sauce through the bag.
affected by whether the food is sliced thinly, thickly or left • Don't overdo it. The key is to add a touch of color, flavor and
whole. texture without
Step 3. Limit portion sizes. overpowering the main part of the dish.
• Only fill about two thirds of each plate with food. The rest Step 11. Make sure the plate is clean
of the plate should be left empty. The negative space will • Examine the edges of the plate for fingerprints and smudges.
provide contrast with the food, making it look more A great way to clean up the edges of a plate is to dip a paper
appetizing. If the plate is loaded with food, the food itself towel in a cup of water with a dash of white vinegar. Wipe the
won't look as visually pleasing. Keep standard serving rim of the plate so that no food residue or prints are visible.
sizes in mind and aim to serve just the right amount of This gives your presentation a professional touch.
each part of the dish.
The 5 Basic Elements of Plating • Cold Smoking – The temperature is held between 26 to 43ºC
and the products are smoked over a period of days or weeks.
1. Create a Framework The products thus pick up a strong smoked flavor and are
Start with drawings and sketches to visualize the plate. Find dehydrated as well.
inspiration from a picture or object. Assemble a practice ‘plate • Hot Smoking – The temperature is higher, from 71 to 79ºC.
to work on executing your vision. The high temperature speed up the drying process, giving the
2. Keep It Simple product a mild smoked flavor.
Select one ingredient to focus on and use space to simplify the C. Salting – Salt improves the keeping quality of meat. It
presentation. Clutter distracts from the main elements of your removes the water from the tissue of the meat and the cells of
dish that might confuse the diners on what to focus on. spoilage organisms that may be present in the meat.
3. Balance the Dish D. Curing – In this method, salt, sugar, potassium or sodium
Play with colors, shapes and textures to ensure diners are not nitrate, and other curing elements such as ascorbic acid,
overwhelmed. The presentation should never overpower flavor phosphate blend, and spices are used to prolong the quality of
and function. meat. Curing agents also help improve the flavor and
4. Get the Right Portion Size appearance of meat and retain its original color. Sugar
Ensure that there is the right amount of ingredients and the minimizes the hardness of the straight cure process. It also
plate complements the dish, not too big or too small. Strike the makes the product more appetizing and provides energy to the
right proportion of protein, carbohydrates and vegetables to nitrate-reducing bacteria which gives the red color. Spices give
create a nutritionally balanced meal. the desired flavor and aroma.
5. Highlight the Key Ingredient E. Refrigerating – Meat is stored at a temperature range of 2 to
Ensure that the main ingredient stands out and pay equal 10ºC to retard mold and bacterial growth for a limited period.
attention to the “support “. This refers to the other elements F. Freezing – Meat is preserved at a temperature of 10ºC and
on the plate such as garnishes, sauces and even the plate itself. below. Freezing deactivates enzymes and bacteria. Meat can be
preserved for two months to one year using this method.
WEEK 7 G. Canning – Meat preserved by canning is packed in sealed
cans or jars which are subjected to a temperature of 100ºC and
Learning Outcome 4: Store meat above 5-7 kilo pressured for a specific period of time. This
Meat preservation is the process of adding to the length of process destroys the organism that causes spoilage. It
time that the meat is fresh, healthy and bacteria free for maintains the high quality of meat product and extends its life
human consumption. for about a year.
Purpose of preserving meat H. Freeze Drying – The process involves the removal of
• it helps delay product spoilage moisture from the meat tissues by transforming the moisture
• it helps extends life of the product content into ice and gas. The product to be dried is first frozen
• it helps improve the quality of the product. and the ice is sublimed from the frozen mass, removing 98% of
Methods of Preserving Meat the water content. The remaining moisture is further reduced
There are different methods of preserving meat. These include to 0.5% or lower by subjecting the product to high temperature
drying or dehydration, smoking, salting, curing, refrigerating, as possible without destroying it.
freezing, canning and freeze drying.
A. Drying – This is the most common method of preserving The texture, appearance, flavor, and nutritive value of freeze
meat. Drying involves the reduction of the original 70% of dried products are comparable to frozen foods. The products
water content of the meat to about 15%. The removal of the have a long shelf life and require no refrigeration. This method
moisture content does three things, namely: needs special equipment such as modern freeze dryer.
• Enzymatic changes are retarded;
• Growth of microorganisms is much hampered Evaluating the Quality of Preserved Meat Products
• Microbes lose water and become inert.
Good quality pork has less than 1 ¼ cm of golden
Ways of Drying Meat brown fat that covers the surface of the meat and a thoroughly
1. Natural sun drying – Natural sunlight is used to reduce cooked interior where meat has even pinkish color. It has also a
the amount of moisture content of meat. Portable solar juicy and tender texture, a pleasing aroma and a tender
dyers can provide sanitary means of drying meat. Dryers seasoned and pleasing taste with a slight hint of smoky flavor.
with screen covers are recommended for outdoor use and Sausages of good quality are uniform in size and
lengthens the storage life of meat length. Each sausage in a whole piece has no rupture of casing
2. Dehydration or artificial drying – Oven is used for drying even when pricked. The interior has a pinkish color when
the meat. Although this is more expensive than sun drying, thoroughly cooked. A combination of juicy meat with spicy
dehydration is a more efficient method of removing moisture seasoning marks their flavor.
from meat. Products dried in this way are of higher quality and
can be sold at better prices.
B. Smoking – Meat is smoked to create a distinctive color and
flavor, thus helping its preservation. The flavor, color, and
attractive glaze on the surface of the meat is desired like in
ham, bacon, and tinapa. The heat generated during smoking
destroys the enzymes and dries the product artificially, thus
preventing the growth of molds and vegetative bacteria on
the surface. Cold and hot smoking are the two types of
smoking. Smoked meats include ham, bacon, and chicken.