Introduction To Meat

INTRODUCTION TO
MEAT
OBJECTIVES:
At the end of the lesson, students should be

able to:
1.Identify the different types of knives
2.Classify the different types of meat
based on its source
3.Appreciate the importance of knowing
the basic preparation methods of meat.
WHAT IS MEAT?
o MEAT IS THE TERM FOR THE
FLESH OF CATTLE (BEEF AND
VEAL), SHEEP (LAMB) AND PIG
(PORK).
o MEAT CONSISTS WATER
PROTEIN AND WITH FEW
MINERALS AND SOME B
VITAMINS.
NUTRIENTS CONTENT OF MEAT
Meat consists of water protein and fat, with a few minerals and some E vitamins.
1. Protein – high quality protein is the major constituent of meat after water,
accounting for about 20% of its weight. Meat contains 7 grams of protein per
ounce.
2. Fat – content can vary widely, according to the grade of meat and its cut.
3. Carbohydrates – meat contains very little carbohydrates, glycogen which was

found in liver and muscle tissue is present when the animals is alive, but
glucose that makes up the glycogen is broken down to lactic acid during and
after slaughter.
NUTRIENTS CONTENT OF MEAT
Meat consists of water protein and fat, with a few minerals and some E vitamins.
4. Vitamins – meat is an excellent source of certain b vitamins-called thiamine.
• Vitamin b riboflavin
• Vitamin B12 niacin and some folate (niacin is obtained from tryptophan, an
amino acid plentiful in meats and milk.)
• Vitamin B2 pyridoxine
5. Minerals – meats is an excellent source of iron, zinc, copper, phosphorous and

few other trace minerals.
METHODS OF
COOKING
MEAT
DRY HEAT COOKING METHOD
• Cooking method that utilize air or fat without using any moisture. These are
broiling, roasting grilling, baking, sauteing, pan-frying and deep-fat frying.
Foods cooked using this method have a rich flavor due to the caramelization and
browning of the foods.
• Dry heat cooking typically involves high heat, with temperatures of 300 degree
F or even hotter.
• The browning of the food (including the process by which meat is browned is
called the MAILLARD REACTION) and can only be achieved through dry heat
cooking.
EXAMPLES OF DRY HEAT COOKING METHOD
• Roasting and Baking

– it is an action of
cooking something in
an oven or over an
open fire.
DEEP FRYING
• Fry (food) in an amount of fat or oil

sufficient to cover it completely.
• Deep frying involves submerging food
in hot, liquid fat, it take some time to
get used to the idea that its actually a
form of dry heat cooking.
GRILLING AND BROILING
• Loosely speaking grilling and broiling refer to a similar cooking process.

In grilling, the heat source is below (like with a barbecue grill); in oven
broiling, its above. Both grilling and broiling involve intense heat. This
type of cooking brings and produces browning reactions on the surface
of food, thus encouraging the development of complex flavors and
aromas.
• Grilling cooks hot and fast, because air is a poor conductor of heat.
SAUTEING AND PAN FRYING
• Sauteing is a form of dry heat cooking

method that uses a very hot pan and a small
amount of fat to cook the food very
quickly.
• Like other dry heat methods, sauteing
browns the food’s surface as it cooks and
develops complex flavors and aromas.
• It requires a very hot pan
MOIST HEAT COOKING
It includes any technique

that involves cooking
with moisture.
MOIST HEAT COOKING
Examples of moist heat cooking

• Simmering – heated of water
or food stay just below the
boiling point while being
heated.
MOIST HEAT COOKING

• Boiling – the action of
bringing a liquid to the
temperature at which it
bubbles and turns to vapor.
MOIST HEAT COOKING

• Steaming – it is moist heat
method that employs hot
steam to conduct the heat to
the food item.
MOIST HEAT COOKING

• Braising and Stewing – the
item or food is to be cooked
partially covered with liquid
and then simmered slowly at
a low temperature.
MOIST HEAT COOKING

• Searing – a technique used in
grilling, baking, braising, roasting
and sauteing in which the surface of
the food (usually meat or poultry or
fish) is cooked at high temperature
until a caramelized crust forms.
MOIST HEAT COOKING

• Braising – it is a combination of cooking
method that uses both wet and dry heat.
Typically the food is first seared at a high
temperature then finished in a covered pot
at a lower temperature while sitting in some
amount of liquid.
INNOVATIVE
SOLUTIONS
THANK YOU
CASEY JENSEN
[email protected] www.contoso.com

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INTRODUCTION TO

At the end of the lesson, students should be

3. Carbohydrates – meat contains very little carbohydrates, glycogen which was

4. Vitamins – meat is an excellent source of certain b vitamins-called thiamine.

5. Minerals – meats is an excellent source of iron, zinc, copper, phosphorous and

• Roasting and Baking

• Fry (food) in an amount of fat or oil

• Loosely speaking grilling and broiling refer to a similar cooking process.

• Sauteing is a form of dry heat cooking

It includes any technique

Examples of moist heat cooking

Examples of moist heat cooking

Examples of moist heat cooking

Examples of moist heat cooking

Examples of moist heat cooking

Examples of moist heat cooking

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