Cooking Meat
Cooking Meat
Cooking Meat
Rigor Mortis-the stiffening of the muscle fibers which result to toughening of the meat.
Though Meat- has a strong and firm texture and not easily chewed.
Safflower Oil- a colorless, flavorless, and odorless edible oil extracted from the safflower plant.
DONENESS TEMPERATURE
BEEF/VEAL PORK
RARE 115⸰F (120⸰F after resting)
MEDIUM RARE 120⸰ to 125⸰ F ( 120⸰ to 130⸰
F after resting)
MEDIUM 130⸰ to 135⸰ F ( 135⸰ to 140⸰ 140⸰ to 145⸰F ( 150⸰F after
resting)
MEDIUM WELL 140⸰ to 145⸰F ( 145⸰ to 150⸰
F after resting)
WELL DONE 150⸰ to 155⸰F ( 155⸰ to 160⸰ 150⸰ to 155⸰F ( 160⸰F after
F after resting) resting)
Rare done meat- dark red in color, juicy, soft, and spongy with slight resistance.
Medium rare done meat- more pink color with little pink juice flowing, a little bit soft,
spongy and springy.
Medium done meat- pale pink in the middle with hardly juice flowing firm and pringy.
Well done meat- only a trace of pink color but not dry, spongy, and slightly sprinhy.
5. Rest cooked meat before slicing
Cooked meat such as steaks, when rested before slicing are juicer, tender and grayish in
color. Avoid slicing or carving cooked meat straight after cooking.
6. Add seasoning and flavoring to ensure and enhance the flavor of the meat.
METHODS OF COOKING MEAT
The tenderness and taste appeal of meat dishes are affected by the cooking method used.
Meat dishes are cooked by dry heat methods and moist heat methods.
Dry Heat Cooing Methods
Dry heat cooking methods are used with more tender cuts of meat. These methods are
broiling, roasting, frying and barbecuing or grilling. There is no liquid used but fat or oil is used
to add moisture.
Broiling- this is cooking by direct heat over coals or
under an open flame. It is effective for it seals in the
meat juices by quickly searing the surface of the meat.
It is done at higher temperature so special care and
attention must be taken to avoid overcooking,
toughening or burning the meat. It can be best
achieved by controlling the distance between the heat
source and the meat. Thick cuts of meat are place
farther from the heat than thin cuts. Pan broiling is
cooking meat uncovered on a griddle or in skillet on
top of the range.
Roasting- this is cooking meat uncovered by dry
heat, placed on a rack in an oven by dry heat,
placed on a rack in an oven with low
temperature. Tender beef and pork are usually
cooked by roasting.
Frying- tender cuts of meat which are lean and are
best for frying. Oil, butter or shortening is added
and the meat is cooked in medium heat until both
sides are golden brown.
Barbecuing or Grilling- smaller tender cuts such as
chops and steaks are cooked by placing on a grill
which require higher temperature. Meat maybe
seasoned or marinated before grilling.
QUESTION
Why is a project/production plan important in preparing a project?
CHECK THIS
A. Identify the cooking methods used in preparing meat dishes. Write DH, if it is a dry
heat method or MH if it is a moist heat method. Give examples of meat dishes using
these methods.
________1. Roasting - _____________________
________2. Stewing - ______________________
________3. Broiling - ______________________
________4. Frying - _______________________
________5. Simmering - ____________________
B. Identify the parts of a project/production plan.
__________1. It refers to the miscellaneous expenses.
___________ 2. It indicates the steps in preparing the project.
___________3. It applies to the target of the day.
___________4. It covers the quantity, cost and description of ingredients.
___________5. An evaluation instrument used for the assessment of the finished project.
PRACTICUM
If you are to cook menudo, what type of marinade would you use? Can you prepare the
marinade in front of the class?
Prepare a project/production plan for your chosen recipe.
Garnishing - a sumptuous art consist of shaping and arranging foods. It pertains to the embellishing of
foods with some other food as meat with parsley.
PRACTICUM
Bring to class any kind of vegetable used as garnishes. Present how it could be prepared
to garnish any meat dish.
STORING MEAT
Proper storage of meat prevents the growth of bacteria on food. After purchasing of the
meat, if it will not be used or cooked right away it should be stored to maintain its freshness and
quality. Cooking meat should be done well for safe eating.
The following are important guidelines in storing meat.
Refrigerate or place in freezer the raw meat if it is not to be cooked right away. Place it in
a resealable plastic bag or plastic food keeper with tight fitting lids before storing in a
refrigerator or freezer.
Keep the temperature of the refrigerator at 40 ⸰F or in freezer at 32⸰F to keep meat fresh
for longer period.
Keep raw meat at the bottom shelf of the freezer to avoid the meat juice drip onto other
food items. Be sure to keep meat on a tray or plastic container for storage in the
refrigerator.
When thawing frozen meat, refrigerator thawing method is best used. Do not use hot
water over frozen meat to thaw it, for it promotes the growth of harmful bacteria on
food. It is better to put meat in a container with lid that can contain liquid that comes out
from the meat while it thaws.
Raw meat should be stored away from food items to avoid contamination.
Observe the expiration date of the processed meat.
Cured meat should be stored in cool, dry area. The cured raw meat should be refrigerated
or frozen.
Any meat products which are refrigerated ahead of time should be cooked first, instead of
the newly purchased one. Observed the “ fist in, first out” method.
FIFO
Storing food following the “first in first out” method is essential to prevent food borne illnesses,
and ensure serving safe food eliminates spoilage. It is a food rotation system that is also essential
in storing food for catastrophes.
Below are steps in following the FIFO method:
Identify the expiration date on food. Throwaway food that is past the expiration dates.
Store items with the earliest expiration date in front of items with later dates.
On shelving, use the items stored in front first.
QUESTION
Why is it important to follow the FIFO method?
CHECK THIS
Identify the freezer containers and wrapping materials describe below.
_______1. It is suited for a long period of storage used to suck air out of the package.
_______2. They are freeze graded containers, heavy and environment friendly.
_______3. They can be used with a very high and low temperature.
_______4. It is a craft paper with thin and flexible plastic side.
_______5. It is not advisable to use this container for keeping sharp food items.
PRACTICUM
Check the food items stored in your refrigerator. Find out the FIFO method of storing food is
being followed. Report to the class your observation.
CHECK- UP
I. Complete each statement by supplying the missing word or group of words.
_______1. Pork is for the hog or swine ______ is for the cattle over one year old.
_______2. A slaughtered animal cut into larger pieces and reduced into retail cuts is _____.
_______3. The most expensive meat cuts that contain lean meat and little collagen are _____.
_______4. The animal glands and other internal organs for human consumption are _____
cuts.
_______5. The meat sold in the market after slaughtering and has not been chilled, frozen or
processed is _______ meat.
_______6. When meat is cooked and required rehearing, it is _______ meat.
_______7. A market form of meat which is chilled, packed and stamped with expiry date is
____ meat.
_______8. When a male cow is castrated at young age, it is called __________.
_______9. If the moist heat method of cooking meat uses liquid; _______ method of cooking
can be done.
_______10. When presenting prepared meat dish, _______color plate is used for clor
contrast.
II. Illustrate how plating done, following the clock method, number the drawn items as
follows. (10 pts.). Use a separate sheet for this test.
1. Plate
2. Meat dish
3. Rice
4. Vegetables dish ( side dish)
5. Garnish