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    Lesson 3. Primary Cuts of Meat

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    Lesson 3. Primary Cuts of Meat

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    5 views21 pages

    Lesson 3. Primary Cuts of Meat

    Uploaded by

    ts7772j776

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 21

    Lesson 3.

    Meat Cuts
    Presented by:
    ROSEMARIE B. CUSTODIO
    Primary Cuts
    of Beef
    Primary Cuts
    of Veal
    Primary Cuts
    of Pork
    Marinade
    What is marinade?
    Good marinade will add flavor to your
    favorite meat and make it more tender and
    juicy. Making a marinade is very simple. All
    you need are three basic components.
    What is marinade?
    1. The first, is an acid, such as lemon juice, vinegar, yogurt,
    or wine. The acid is important as it breaks down the meat
    and tenderizes it.
    2. The second, is oil. This protects and preserves the food
    while marinated and also when it‘s being cooked.
    3. The third, is any herb and/or spice. This is what gives a
    marinade its unique flavor and zest. Feel free to
    experiment by grouping one or more ingredients from
    each component.
    What is marinade?
    Effects of Heat
    to Meat
    1. It tenderizes connective tissue if moisture is present and
    cooking is slow.
    2. It coagulates protein. Even meats low in connective tissue
    can be tough and dry if cooked at excessively high heats
    for too long.
    3. High heat toughens and shrinks protein and results in
    excessive moisture lost.
    4. Roasts cooked at low temperature shrink less and loss
    less moisture.
    5. Moist heat penetrates meat quickly. To avoid over
    cooking, meat should be simmered, never boiled.
    Methods of
    Cooking Meat
    1. Dry Heat Cooking
    such as roasting, broiling, or sauteing.
    1. Moist Heat Cooking
    like braising, steaming, or poaching.
    Factors Affecting
    Choice of Cooking
    Methods in Meat
    1. Cuts of Meat
    2. Fat Content
    3. Desired Quality
    End of presentation...

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