cookery

1. MEAT

2. Meat
• refers to the edible flesh
of animals
• is animal flesh that is
eaten as food

3. • What we eat are the muscles of animals
• Meat and poultry are excellent nutrient sources of:
– Protein (builds and repairs body tissue, makes you
feel fuller longer)
– Iron (helps carry oxygen to body tissues through
blood, helps produce energy)
– B vitamins (support metabolism, maintain healthy skin and
muscle tone, enhance immune system function, promote cell
growth)

4. Composition:
Meat consist of :
Water – 75%
Protein – 19%
Intramuscular fat – 2.5 %
Carbohydrates – 2.3%

5. Tools and materials:
Tools and
EquipmEnT

6. French Knife

7. Utility Knife

8. Boning Knife

9. Slicer Knife

10. Butcher Knife

11. Steak Knife

12. Cleaver Knife

13. Knife Sharpener

14. Cutting Board

15. Cooling Rack

16. Skewer

17. Mixing bowls

18. Meat thermometer

19. Meat twine

20. Meat mallet

21. Market Forms
of Meat

22. Market Forms of Meat
• Fresh Meat – this is meat immediately after
slaughter, without undergoing chilling or
freezing.

23. Market Forms of Meat
Chilled Meat – is meat that has been cooled to a
temperature just above freezing (1-3°) within 24
hours after slaughter.

24. Market Forms of Meat
• Cured Meat – are meat products that have
been treated with a curing agent solution like
salt, sodium nitrate (salitre), sugar, and spices.
(brining)

25. Market Forms of Meat
Frozen Meat – are meat cuts frozen to
an eternal temperature of (-40°C).

26. Market Forms of Meat
Canned Meat – are cooked meat
products and only requires to be
reheated.

27. Market Forms of Meat
Dried Meats – dehydrated meats. (beef
jerky)

28. Meats from
Different Animals

29. Pork – meat from domesticated
pigs, typically high in fat,
commonly slaughtered one year
or less of age to ensure tender
cuts

30. Beef- meat from cattle over
one year old

31. Lamb – meats of domesticated
sheep

32. Carabeef – meat from carabao

33. Chevon – meat from deer/goat

34. Veal – flesh of a young calf, 4-
5 months old

35. Meat
Cuts

38. Cut in Deer Carcass

39. Cut in Sheep Carcass

40. Where w e buy meat

41. Techniques in Meat Tenderizing

42. 1. Use of tools- knife
- Makes cuts across the muscle fibers
- Cuts should be long and very deep
2. Meat tenderizing device

43. 3. Heat
- Cooking meat slowly in heat
will result in tender meat
- Meat heated at 71 C will
make the collagen gelatinous
giving the meat a “fork
tender” texture.

44. 4. Use of marinade and fruit-
acidic fruits and substances
increase the tenderness of the
meat

45. 5. Age your meat on a rack
6. Give time for the meat to
become tender
7. Trim the meat- trim the meat
down before cooking and eating

46. REASONS IN COOKING MEAT
 For sanitary purposes
 For palatability
 For tenderness

47. For sanitary purposes
- The Microorganisms or parasites
which may have contaminated the
meat are destroyed by the correct
method of cooking

48. For Palatability
- Flavors in the meat are developed
by cooking.
- Cooking makes meat appetizing
due to the changes in the meat
pigments

49. For tenderness
- Cooking leads to the
disintegration of the collagen
fibers in the connective tissues
making the meat tender.

50. Tenderizing Beef

51. Pounding Steps
- 1. Select the right cut.
a. Round steak

52. b. Flank steak

53. c. skirt steak

54. c. Various cuts
of round

55. 2. Trim the fat from your cut

56. 3. Chill meat – put in the freezer for
30 minutes for easy pounding

57. 4. Use a cutting/ chopping board

58. 6. Pound it properly
 Use mallet to tenderize
the fibers of tough cuts,
making the meat easier to
chew.
 Use the toothy side of the
mallet because it softens
and breaks the muscle
tissues.

59. 6. Use a cutting/ chopping board

60. MEAT