COOK MEAT

CUTS
Meat Dishes and
Entrees
The term entrees refers to the
courses after the Grosse
piece. It usually served as the
main dish with suitable
vegetable and salad
garnishes.
Four kinds of doneness in meat
When pressed with a finger, the meat
Rare
is very soft with jelly like texture.
Medium When pressed with a finger, the meat
Rare feels springy and resistant.
When pressed with a finger, meat feels
Medium
firm and there is a definite resistance.
When pressed with a finger, the meat
Well Done
feels hard and rough.
Safe Cooking Temperature for Various Meat
Meat ℃ ℉
Beef, rare 52 125

Beef, medium 57 135

Beef, medium well 68 155

Beef, well done 71 160

Ground beef 74 165
Pork 71 160
Market forms of meat
Fresh Meat Chilled Meat
Meat that is recently Meat that is placed in
slaughtered, has not chiller or slightly cold.
been preserved, Processed
frozen
Cured Meat Meat
Meat preserved by Meat preserved by
salting, smoking or chemical process.
aging.
MARINADES
Good marinade will add flavor
to your favorite meat and make
it more tender and juicy. All you
need is three (3) basic
components
• Acid
• Oil
 General
• Meat Guidelines for
are generally
Marinating
marinated for 2 hours up to
2 days.
• Use non-reactive container.
• Wait for you marinade to
cool down before pouring
over the meat of your
choice.
General Guidelines for
Marinating
• Always refrigerate your
meat while its
marinating.
• Never reuse marinades.
TYPES OF
MARINADES
* Pineapple Marinade
- sweet, fruity marinade
works great on any cut of
pork.
* Pork Chop Marinade
- Asian style that works
well on all cuts of pork,
particularly pork chops.
* Jamaican Jerk Marinade
- It gets that jerk flavor deep
into the meat.
* Pork Rib Marinade
- It uses a pork rub for the
seasoning with vinegar and
water to turn it into marinade.
* Jamaican Jerk * Pork Rib Marinade
Marinade
* Teriyaki Marinade
- This marinade will
surely add flavor to
whatever you’re
grilling. It works
particularly well with
pork.
* Bourbon Marinade
- Sweet bourbon
marinade that works
perfectly on any food.
This is a mild marinade
so you will want several
hours marinating time
with it before grilling.
* Mustard-Vinegar
Marinade
- This is a simple
mustard marinade
that tenderizes and
add flavor. It will
works well on pork.
Effects of Heat to Meat
1. It tenderizes connective
tissue if moisture is
present and cooking is
slow.
 Effects
2. of Heat
It coagulates to Meat
protein.
Even meats low in
connective tissue can be
tough and dry if cooked at
excessively high heats for
too long.
Effects of Heat to Meat
3. High heat toughens and
shrinks proteins and results
in excessive moisture.
4. Roast cooked at low
temperature shrink less and
loss less moisture.
Effects of Heat to Meat

5. Moist heat penetrates

meat quickly. To avoid over
cooking, meat should be
simmered never boiled.
 Methods of Cooking Meat

Dry Heat Moist Heat

Cooking Cooking
It refers to any cooking Moist heat cooking
technique where the heat is methods include any
transferred to the food item technique that involves
without using moisture. It cooking with moisture-
typically involves high heat whether it is steam, water,
with a temperature of 300 stock, wine, or some other
degrees Fahrenheit. liquid.
•Forms of Dry
ROASTING ANGHeat Cooking
BAKING
- use hot, dry air to cook
food. A method of cooking an
item by enveloping it in hot,
dry air, generally inside an
oven at temperatures of at
least 300℉ and often much
hotter.
• Forms ofAND
GRILLING DryBROILING
Heat Cooking
- methods that rely on heat
being conducted through the air
from an open flame.
• SAUTÉING AND PAN FRYING
- uses a very hot pan and a
small amount of fat to cook food
very quick.
Forms of Dry Heat Cooking
• DEEP-FRYING
- it involves submerging
food in hot, liquid fat.
 • SIMMERING
Forms of Moist Heat Cooking
- the cooking liquid is a
bit hotter than poaching
from 180℉ to 205℉. Here
we will see bubbles forming
and gently rising to the
surface of the water, but the
water still isn’t at a full
rolling boil.
Forms of
• BOILINGMoist Heat Cooking
- the hottest of these three
stages of boiling, where the
water reaches its highest
possible temperature of 212℉.
It’s actually the least likely of
the three to be used for
cooking.
Forms of Moist
• STEAMING Heat Cooking
- technique that employs
hot steam to conduct the heat
to the food item.
Cooking with Steam – can
be done with stovetop, with a
pot containing a small amount
of liquid.
Forms of Moist Heat Cooking
• BRAISING AND STEWING
- is a form in which the
item to be cooked is partially
covered with liquid and then
simmer slowly at a low
temperature.
 Factors Affecting Choice of
Cooking
1. Cuts of meatMethods in Meat
• Tender cuts like ribs and loin
cuts are used for roasting,
broiling and grilling.
• Less tender cuts from leg or
round are used for braising.
• Tougher cuts from chuck or
shoulder are usually braced.
 Factors Affecting Choice of
• Least tenderMethods
Cooking cuts from
in Meat
shanks, breast, brisket, and
flank are cooked by moist
heat.
• Ground meat and cubed
usually made from trimmings
can be cooked by dry heat or
moist heat.
 Factors Affecting Choice of
2. FatCooking
Content Methods in Meat
• Meat high in fat are cooked
without added fat, such as
roasting or broiling.
• Meats low in fat are often
cooked with added fat to
prevent dryness like sautéing,
pan frying or braising.
 Factors Affecting Choice of
Cooking Methods in Meat
3. Desired Quality
• Tenderness is not the
only goal of cooking. To
develop flavor and
appearance is also one
of the objectives to get
the desired quality.
Activity
Time
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