Preparing Meat Dishes

LEARNING MODULE

COOKERY NCII Preparing Meat Dishes HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in COOKERY NCII UALI!ICATION UALI!ICATION.. This This module module contains training materials and activities for you to complete. The unit of competency “Preparing “ Preparing Meat Dishes" contains Dishes" contains knowledge, skills and attitude required for TRAI!!". #ou are required to go through, a series of learning activities in order to complete each learning learning outcome of the module. In each learning learning outcome are are In#$r%ati$n Sheet& Se'#(Che)*s& Tas* Sheets an+ ,$- Sheets. $ollow these activities on your own. If you have questions, don%t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work& 'ased training. Tools in planning, planning, monitoring and evaluation evaluation of work&'ased training training shall 'e prepared during the workshop to support in the implementation of the training program. This This modu module le is prep prepar ared ed to help help you you achi achiev evee the the requ requir ired ed comp compet eten ency cy,, in /COOKERY NCII". This will 'e the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your facilitator. Re%e%-er t$0 • •

•

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Work through all the information and complete complete the activities activities in each section. section. Read information sheets and complete the self&check. Answer keys are included in this package package to allow immediate immediate feed'ack. feed'ack. Answerin Answering g the self&check self&check will will help you acquire the knowledge content of this competency. (erform the task sheets and )o' sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets. "u'mit outputs of the task sheets and )o' sheets to your facilitator for evaluation and recording in the Accomplishment *hart. +utputs shall serve as your portfolio during the institutional competency evaluation.

A )erti#i)ate $# a)hie1e%ent a)hie1e%ent will will 'e awarded to you after passing the evaluation. #ou must pass the institutional competency evaluation for this competency 'efore moving to another competency.

COOKERY NCII Preparing Meat Dishes HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL Welcome to the module in COOKERY NCII UALI!ICATION UALI!ICATION.. This This module module contains training materials and activities for you to complete. The unit of competency “Preparing “ Preparing Meat Dishes" contains Dishes" contains knowledge, skills and attitude required for TRAI!!". #ou are required to go through, a series of learning activities in order to complete each learning learning outcome of the module. In each learning learning outcome are are In#$r%ati$n Sheet& Se'#(Che)*s& Tas* Sheets an+ ,$- Sheets. $ollow these activities on your own. If you have questions, don%t hesitate to ask your facilitator for assistance. The goal of this course is the development of practical skills in supervising work& 'ased training. Tools in planning, planning, monitoring and evaluation evaluation of work&'ased training training shall 'e prepared during the workshop to support in the implementation of the training program. This This modu module le is prep prepar ared ed to help help you you achi achiev evee the the requ requir ired ed comp compet eten ency cy,, in /COOKERY NCII". This will 'e the source of information for you to acquire knowledge and skills in this particular competency independently and at your own pace, with minimum supervision or help from your facilitator. Re%e%-er t$0 • •

•

•

Work through all the information and complete complete the activities activities in each section. section. Read information sheets and complete the self&check. Answer keys are included in this package package to allow immediate immediate feed'ack. feed'ack. Answerin Answering g the self&check self&check will will help you acquire the knowledge content of this competency. (erform the task sheets and )o' sheets until you are confident that your output conforms to the performance criteria checklist that follows the sheets. "u'mit outputs of the task sheets and )o' sheets to your facilitator for evaluation and recording in the Accomplishment *hart. +utputs shall serve as your portfolio during the institutional competency evaluation.

A )erti#i)ate $# a)hie1e%ent a)hie1e%ent will will 'e awarded to you after passing the evaluation. #ou must pass the institutional competency evaluation for this competency 'efore moving to another competency.

COOKERY NCII 234 H$5rs C$ntents $# this C$%peten)6 7 Base+ Learning Materia's

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LIST O! COMPETENCIES nit of *ompetency -odule Title Clean and Maintain Kitchen Clea Cleani nin! n! and and Main Mainta tain inin in! ! Premie Pre'are #t(c)* #a+ce and Pre'arin! #t(c)* #a+ce #(+' and #(+' Pre'are A''eti,er Pre'arin! A''eti,er

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Prepare Meat Dishes

Preparing Meat Dishes

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MODULE CONTENT

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NAVOT NAVOTAS AS MANPOWER TRAINING CENTER

COOKERYNCI I Uni tofCompet ency

PREP ARE MEAT DI SHES Uni tofCompet ency

PREP ARI NG MEAT Mo dul eTi t l e

I nt r o duc t i o n

This module deals with the skills, knowledge and attitude required in selecting, preparing , presenting and storing meats.

NOMI NALDURATI ON:

24Ho ur s

LEARNI NG OUTCOMES:

Att heendoft hi smo dul eyouMUSTbeabl et o: LO1.

Perform Mise en place

LO2.

Cook meat cuts for service

LO3.

Present meat cuts for service

LO4.

Store meat

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NAVOTAS MANPOWER TRAINING CENTER

Learning Outcome # 1

PREPARE MEAT DISHES

CONTENTS: 1. . !. #. %. '. (. ). *.

Classifications of meat Tools, equipment needed in preparing meat dishes "pplied safe and accurate cutting techniques $repared a range of meat dishes to enterprise standards Characteristics of meats including t&pe, cut, qualit& and fat content Characteristics of different meat cuts including primar&, secondar& and portioned cuts T&pes of meat and its source Components of meat $repare a +ariet& of appetiers and salads from different recipes and

"SSESS-ENT C/TE/": 1. Tools, utensils and equipment are cleaned, sanitied and prepared 0ased on the required tasks . /ngredients are identified correctl&, according to standard recipes, recipe cards or enterprise requirements !. /ngredients are assem0led according to correct quantit&, t&pe and qualit& required #. /ngredients are prepared 0ased on the required form and time frame %. roen ingredients are thawed following enterprise procedures. '. 2here necessar&, raw ingredients are washed with clean pota0le water. CON3/T/ONS4ESO5CES: The students4trainees must 0e pro+ided with the following: E65/$-ENT •

•

•

• •

7C3 $roector ;optional for lecture< O+erhead $roector ;Optional for lecture< Tele+ision and multimedia pla&er 2hite0oard "pplica0le equipment as prescri0ed 0& Training

S5$$7/ES 8 -"TE/"7S •

T&pes of meat -arket forms = = = = = =

7i+e resh roen Cr&o+ac $reser+ed Cuts 2hole carcass o $rimal o Su0=primal or Secondar& o $ortioned cuts o >ariet& or Offal o = anc& meats

7E"N/N9 -"TE/"7S • •

•

• •

7C3 $roector ;Optional< O+erhead $roector ;Optional for lecture< Tele+ision and multimedia pla&er 2hite0oard "pplica0le equipment as prescri0ed 0& Training regulation

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•

•

• •

• • •

• • • • • • • • •

regulations Electric, gas or induction ranges O+ens, including com0i o+ens -icrowa+es 9rills and griddles 3eep fr&ers Salamanders ood processors ?lenders -i@ers Slicers $ans 5tensils Tilting fr& pan Steamers ?aine marie -andoline

= Sources of meat #-ine (r h(! C(Cal4 Cara0a( G(at #hee' Lam0 /eni(n •

-eat sundries 7i+er /ntestine 0lood 9iard Aeart Tongue ear

TOO7S = = = = = = = = = = = = = =

pots and pans 0owls and $lastic wrap "luminum foil measuring cups weighing scales cleaning materials and linen tea towels ser+iettes ta0le cloth aprons uniforms hair restraints toque,  OF 71


caps, hairnets

-ETAO3O7O9/ES: • • •

7ecture4 demonstration ilm +iewing On the o0 e@perience

"SSESS-ENT -ETAO3S: • • •

3irect o0ser+ation 2ritten or oral questioning e+iew of portfolios of e+idence and third part& workplace reports of on= the=o0 performance 0& the candidate

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%earning E&perien'es ( A'ti)ities Learning O5t)$%e 8 9 PER!ORM MISE EN PLACE. %earning A'ti)ities

Spe'ia* Instr+'ti,ns This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. The output of this 7O is a complete /nstitutional Competenc& E+aluation $ackage for one Competenc& of Cookery NCII. Bour output shall ser+e as one of &our portfolio for &our /nstitutional Competenc& E+aluation for P!P"! M!"# $IS%!S. eel free to show &our outputs to &our trainer as &ou accomplish them for guidance and e+aluation. This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. "fter doing all the acti+ities for this 7O1: Perform Mise en place. &ou are read& to proceed to the ne@t 7O: Cook meat cuts for service

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IN&OM"#ION S%!!# 1.1'1

P!&OM MIS!(!N PL"C! #ypes of )nives an* t+eir ,ses

rench knife or chefs knife D for general purpose chopping, slicing, and dicing.

5tilit& knife D used for car+ing roast chicken and duck.

?oning knife D used for 0oning raw meats and poultr&. #. Slicer D used for car+ing and slicing cooked meats.

! ?utcher knife D used for cutting, sectioning, and trimming raw meats in the 0utcher shop.

2 Scimitar or steak knife = used for accurate cutting of steaks 5

Clea+er D used for cutting through 0ones. 6 OF 71


Composition of Meat

1. 2ater D (F of muscle tissue. 2ater Content of -eat and $oultr& $roduct Name $ercentage 2ater aw Cooked 'EF Chicken fr&er, whole ''F '1F 2hite meat chicken, with skin '*F %*F 3ark meat chicken, with skin ''F 'EF 9round 0eef, )%F lean '#F %%F 9round 0eef, (!F lean %'F '%F ?eef, e&e of round (!F %'F ?eef, whole 0risket (1F $rotein D F of muscle tissue. $rotein coagulates when it is heated. /t 0ecomes firmer and loses moisture. 2hen protein has coagulated to the desired degree, the meat is said to 0e done.

at D %F of the muscle tissue. The fat in meat contri0utes to:

-uiciness

-ar0ling is fat that is deposited within the muscle tissue. Surface fats protect the meat from dr&ing out during cooking. "dding surface fat is called 0arding.

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. #en*erness

-ar0ling separates muscle fi0ers, making meat easier to chew. C. &lavor' at is the main source of fla+or in meat.

Car0oh&drates D it pla&s a necessar& part in the comple@ reaction, called the maillard reaction, which takes place when meats are 0rowned 0& roasting, 0roiling or sautGing. 2ithout car0oh&drates, desira0le fla+or=appearance of 0rowned meats would not 0e achie+ed.

Structure of Meat

-uscle fi0ers

7ean meat is composed of long, thin muscle fi0ers 0ound together in 0undles. These determine the te@ture or grain of a piece of meat.

ine D grained meat is composed of small fi0ers 0ound in small fi0ers. Course D te@tured meat has large fi0ers. Connecti+e tissue These are network of proteins that 0ind the muscle fi0ers together. Connecti+e tissue is tough. -eats are high in connecti+e tissue if the muscles are more e@ercised like meat from legs and the meat comes from older animals.

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#/o )in*s of Connective #issue

". Collagen D white connecti+e tissue that dissol+es or 0reaks down 0& long, slow cooking with liquid. -oist=heat cooking methods at low temperature are not effecti+e for turning a meat high in connecti+e tissue into a tender, uic& finished product. "cid helps dissol+e collagen.

J. Elastin D &ellow connecti+e tissue and is

not 0roken down in cooking. Tenderiing can 0e accomplished onl& 0& remo+ing the elastin, 0& pounding and 0& slicing and grinding. asic Preparation Met+o*s of Meat 0as+in

9enerall&, the onl& occasion in which &ou will ha+e to wash meat is when it comes into contact with 0lood during preparation. "fter washing, dr& the food thoroughl& with a0sor0ent kitchen paper. Skinnin

-ost of the meat &ou dealt with has 0een alread& skinned 0& the supplier. $icin

-eat are diced when it is cut into cu0es for +arious t&pes of casseroles, stems, curries, and dishes such as steak, kidne& pie and pudding. #rimmin

easons for trimming: /mpro+e the appearance of the cut or oint 7ea+e as much of the meat intact as possi0le. 7ea+e an e+en thickness of fat ;where fat is to 0e left<. Aow much fat &ou trim off will depend on the t&pe of meat, preference, and the cooking process to 0e used. emo+e as much gristles and sinews as possi0le.

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. Slicin

/t is the cutting of meat 0& determining the direction of the grain ;the muscle fi0ers<, and cut across the grain. This is particularl& important with tougher cuts such as steak, in which the grain is also quite o0+ious.Bou slice meat withHinstead of againstHthe grain. Seasonin

/t is the addition of salt and white or 0lack pepper to impro+e the fla+or of food. 5se white pepper or ca&enne pepper on food which &ou want to keep attracti+e with white color. "dd salt to roast and grill after the meat has 0rowned. "dding salt 0efore cooking will e@tract the uices of the meat to the surface, and slows down the 0rowning reactions ;which need high temperature and dr& heat<. Coatin

The two 0asic coatings are: lour D coat the meat 0efore cooking, otherwise the flour 0ecomes stick& and unpleasant. ?read crum0s D coat the meat in flour, then egg wash ;egg wash is made of lightl& 0eaten whole egg with a little water4milk< and finall& with the 0read crum0s. $ifferent kin*s of meat an* its source

1. Pork D meat from domesticated pigs, t&picall& high in fat, commonl& slaughtered one &ear or less of age to ensure tender cuts . .

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eef =meat from cattle o+er one &ear old

Lam D meats of domesticated sheep. /ts te@ture is a direct result of what

it consumes and the age at which it is slaughtered.

! Caraeef D meat from cara0ao.

. C+evon D meat from deer4goat.

eal D flesh of a &oung calf, #=% months old. ?ecause of its age, it is

considered 0& some to 0e the finest meat.

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SE7 CAECI 1.1=1 3irections : -atch Column " with Column ?. 2rite the letter of &our answer in separate sheet. ". Column "

Column 

JJJJJ1. 5sed for cutting through 0ones.

". ?utcher knife

JJJJJ. 5sed for car+ing and slicing cooked meats

?. Chef knife

JJJJJ!. or general purposes.

C. Clea+er

JJJJJ#. Car+ing roast chicken and duck.

3. 5tilit& knife

JJJJJ%. 5sed for cutting, trimming raw meats. E. Slicer . Column "

Column 

JJJJJ1. Boung calf

". 0eef

JJJJJ. goat

?. cara0eef

JJJJJ!. Sheep

C. +eal

JJJJJ#. Cattle o+er one &ear old

3. lam0

JJJJJ%. Cara0ao

E. che+on

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Learning Outcome # 2

COOK MEAT CUTS OR SER!ICE

CONTENTS: 1. . !. #. %. '. (. ). *. 1. 11. 1.

-ethods of cooking meat 3ifferent cuts of meat 5ses and characteristics of +arious kni+es and equipment Safe work practices 7ogical and time efficient work flow "ppropriate preparation and cooker& methods for +arious cuts and t&pes of meat -eat cutting techniques Inife care and maintenance Organiational skills and teamwork $rinciples and practices of h&gienic handling and storage of meat Costing, &ield testing, portion control of meat 2aste minimiation techniques and en+ironment=friendl& disposal

"SSESS-ENT C/TE/": 1. "ppropriate cooking methods are identified and used for cooking . " +ariet& of portioned meat cuts are cooked in accordance to standard recipe specifications !. " +ariet& of offal dishes are cooked according to standard recipes #. -eats are car+ed using the appropriate tools and techniques %. /ngredients are adusted to meet special requests of customers '. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes (. 2orkplace safet& and h&gienic procedures are followed according to enterprise and legal requirements CON3/T/ONS4ESO5CES: The students4trainees must 0e pro+ided with the following: 7E"N/N9 E65/$-ENT

S5$$7/ES 8 -"TE/"7S -"TE/"7S

•

•

•

• •

7C3 $roector ;optional for lecture< O+erhead $roector ;Optional for lecture< Tele+ision and multimedia pla&er 2hite0oard "pplica0le equipment as prescri0ed 0& Training regulations

-arket forms

• •

= = = = = =

7i+e resh roen Cr&o+ac $reser+ed Cuts 2hole carcass o $rimal o

•

-anuals ?ooks >ideo ;C3<

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•

•

• • • • • • • • • • • • • •

Electric, gas or induction ranges O+ens, including com0i o+ens -icrowa+es 9rills and griddles 3eep fr&ers Salamanders ood processors ?lenders -i@ers Slicers $ans 5tensils Tilting fr& pan Steamers ?aine marie -andoline TOO7S

= = = = = = = = = = = = = =

pots and pans 0owls and $lastic wrap "luminum foil measuring cups weighing scales cleaning materials and linen tea towels ser+iettes ta0le cloth aprons uniforms hair restraints toque, caps, hairnets

Su0=primal or Secondar& o $ortioned cuts >ariet& or Offal o = anc& meats = Sources of meat Swine or hog o

C(Cal4 Cara0a( G(at #hee' Lam0 /eni(n •

-eat sundries 7i+er /ntestine 0lood 9iard Aeart Tongue Ear

T&pes4kinds of meat $ork ?eef 7am0 >eal 9ame Cara0ao Crocodile 9oat 2ater 0uffalo 3eer ree range chicken 2ild 0oar E@otic meat Sausages Salami Cured or smoked meats -arinated meat cuts

-ETAO3O7O9/ES: •

7ecture4 demonstration 17 OF 71


• •

ilm +iewing On the o0 e@perience

"SSESS-ENT -ETAO3S: • • •

3irect o0ser+ation 2ritten or oral questioning e+iew of portfolios of e+idence and third part& workplace reports of on= the=o0 performance 0& the candidate

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%earning E&perien'es ( A'ti)ities Learning O5t)$%e 8 2 COOK MEAT CUTS !OR SER:ICE %earning A'ti)ities

Spe'ia* Instr+'ti,ns This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. The output of this 7O is a complete /nstitutional Competenc& E+aluation $ackage for one Competenc& of Cookery NCII. Bour output shall ser+e as one of &our portfolio for &our /nstitutional Competenc& E+aluation for P!P"! M!"# $IS%!S. eel free to show &our outputs to &our trainer as &ou accomplish them for guidance and e+aluation. This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. "fter doing all the acti+ities for this 7O: COO) M!"# C,#S &O S!IC!. &ou are read& to proceed to the ne@t 7O!: P!S!N# M!"# C,#S &O S!IC!

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INFORMA"ION #EE" 1518 2 COO) M!"# C,#S

Meat $is+es an* !ntrees

/n the classical menu, the term entrGe refers to the courses after the 9rosse piece. ?asicall&, entrees are di+ided into cold entrees and hot entrees. Toda&, howe+er, the entrees are usuall& ser+ed as the main dish with suita0le +egeta0le and salad garnishes. ?oth hot and cold entrees are frequentl& descri0ed as simple dishes on the menu, where the& appear in +arious categories, such as hot snacks garnishes for main dishes and specialties of the da&. The main difference 0etween main grosses piece is that the entries are cut up 0efore 0eing cooked. The& do not require the same methods of preparation as the grosses pieces which are prepared in single large pieces. /t is, therefore, not possi0le to group the two t&pes of dishes in the same categor&. our kinds of doneness in meat are D when pressed with a finger, the meat is +er& soft with ell& like te@ture. -edium are D when pressed with a finger, meat feels spring& and resistant -edium D when pressed with a finger, meat feels firm and there is a definite resistance. 2ell 3one D when pressed with a finger the meat feels hard and rough. Nutrient Content of Meat

-eat consists of water protein and fat, with a few minerals and some ? +itamins. $rotein D Aigh=qualit& protein is the maor constituent of meat after water, accounting for a0out  percent of its weight. -eat contains ( grams of protein per ounce. at Dcontent can +ar& widel&, according to the grade of meat and its cut.

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Car0oh&drates D -eat contains +er& little car0oh&drates, gl&cogen, found in li+er and muscle tissue is present when the animal is ali+e, 0ut the glucose that makes up the gl&cogen is 0roken down to lactic acid during and after slaughter. >itamins D -eat is an e@cellent source of certain ? +itamins D thiamin ;?., ri0ofla+in ;?<, p&rido@ine ;?'<, +itamin ;?1< niacin and some folate. Niacin is o0tained from tr&ptophan, an amino acid plentiful in meats and milk. -inerals D -eat is an e@cellent source of iron, inc, copper, phosphorous, and a few other trace minerals. Safe Cookin #emperatures for arious Meat M!"#

5C

5&

?eef, rare

%

1%

?eef, medium

%(

1!%

?eef, medium well

')

1%%

?eef, well done

(1

1'E

9round 0eef

(#

1'%

$ork

(1

1'E

Market forms of meat

resh meat D meat that is recentl& slaughtered, has not 0een preser+ed, froen Chilled meat D meat that is placed in chiller or slightl& cold Cured meat D meat preser+ed 0& salting, smoking or aging $rocessed meat Dmeat preser+ed 0& chemical process

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Meat cuts Primary Cuts of Meat

?eef

>eal

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7am0

$ork

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Marina*es

K 9ood marinade will add fla+or to &our fa+orite meat and make it more tender and uic&. -aking a marinade is +er& simple. "ll &ou need are three 0asic components. The first, is an acid, such as lemon uice, +inegar, &ogurt, or wine. The acid is important as it 0reaks down the meat and tenderies it. The second, is oil. This protects and preser+es the food while marinated and also when its 0eing cooked. The third, is an& her0 and4or spice. This is what gi+es a marinade its unique fla+or and est. eel free to e@periment 0& grouping one or more ingredients from each component. Aere are some general guidelines for marinating: -eat and poultr& are generall& marinated for  hours up to  da&s. Seafood and fish should 0e marinated for no longer than one hour. 5se a non=reacti+e container = steer clear of aluminum, copper, or cast iron. 2ait for &our marinade to cool down 0efore pouring o+er the meat of &our choice. "lwa&s refrigerate refrigerate &our &our meat while while itLs marinating. marinating. Ne+er reuse marinadesM #ypes #ypes of Marina*es

$ineapple -arinade = http:4400q.a0out.com4od4marinaderecipes4tp4Top=1= $ork=-arinade=ecipes.htm

This sweet, fruit& marinade works great on an& cut of pork or chicken. 2hat &ou get with this marinade is a great Aawaiian Teri&aki fla+or. Tr& this marinade when &ou are simpl& placing cut strips of pork or chicken o+er rice. Bou can make e@tra marinade to use as a sauce as long as &ou keep it separate from the meat

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Pork C+op Marina*e

This is a great "sian st&le marinade that works well on all cuts of pork, particularl& pork chops, reminiscent of a Teri&aki marinade with a hint of heat from the chili sauce. Bou can, if &ou like, heat this up with some e@tra chili sauce or perhaps a pinch of ca&enne. -amaican -erk Marina*e

BouL+e BouL+e heard of erk seasonings and erk ru0s, well this is a erk marinade that gets that erk fla+or deep into the meat. Bou can use this marinade on all kinds of meat and poultr&. Pork i Marina*e

??6 9uru posted this marinade recipe to the forum. /t uses a pork ru0 for the seasoning with +inegar and water to turn it into a marinade. #eriyaki Marina*e

2ant to get that great Teri&aki fla+or into &our fa+orite dish This marinade will surel& add fla+or to whate+er &ouLre grilling. This marinade works particularl& well with pork and poultr&. Pork C+op an* #e #en*erloin n*erloin Marina*e

3oug reeman sent in this marinade recipe for grilled pork. Bou ma& lea+e out the liquid smoke if &ou are so inclined. ouron Marina*e

This is a great, sweet 0our0on marinade that works perfectl& on an& food. This is a mild marinade so &ou will want se+eral hours marinating time with it 0efore &ou grill. Mustar*'inear Marina*e

This is a simple mustard marinade that tenderies and adds fla+or. /t works well on pork or poultr&.

2$ OF 71


!ffects of %eat to Meat

1. /t tenderies connecti+e tissue if moisture is present and cooking is slow.

. /t coagulates protein. E+en meats low in connecti+e tissue can 0e tough and dr& if cooked at e@cessi+el& high heats for too long.

Aigh heat toughens and shrinks protein and results in e@cessi+e moisture lost.

oasts cooked at low temperature shrink less and loss less moisture.

% -oist heat penetrates meat quickl&. To a+oid o+er cooking, meat should 0e simmered, ne+er 0oiled. 2 OF 71


Met+o*s of cookin meat $ry +eat cookin, such as roasting, 0roiling, or sautGing. Moist +eat cookin , like 0raising, steaming, or poaching. C+oosin t+e i+t Cookin #ec+ni6ue

5sing the appropriate cooking method for the t&pe of food 0eing prepared is a maor part of the culinar& arts. Tough cuts of meat like 0eef 0risket or lam0 shank need to 0e cooked slowl&, at low heat, for a long time, and with plent& of moisture. $repared properl&, these cuts can 0e incredi0l& tender and delicious. On the other hand, dr&=heat methods t&picall& in+ol+e +er& high temperatures and short cooking times. " piece of 0risket cooked in this wa& P on a grill, letLs sa& would 0e tough, chew& and largel& inedi0le. /nterestingl& enough, a 0eef tenderloin steak cooked using a slow, moist=heat method such as 0raising would also turn out tough, chew& and inedi0le $ry +eat cookin

3r& heat cooking refers to an& cooking technique where the heat is transferred to the food item without using an& moisture. 3r&=heat cooking t&picall& in+ol+es high heat, with temperatures of !Q or hotter. ?aking or roasting in an o+en is a dr& heat method 0ecause it uses hot air to conduct the heat. $an=searing a steak is considered dr&=heat cooking 0ecause the heat transfer takes place through the hot metal of the pan. Note: The 0rowning of food ;including the process 0& which meat is 0rowned, called the -aillard reaction< can onl& 0e achie+ed through dr&=heat cooking. E@amples of dr&=heat methods include:

27 OF 71


oastin 7 akin g

orms of dr&=heat cooking that use hot, dr& air to cook food roasting and 0aking. 7ike other dr&=heat cooking methods, roasting and 0aking 0rown the surface of the food, which in turn de+elops comple@ fla+ors and aromas. ?oth words descri0e a method of cooking an item 0& en+eloping it in hot, dr& air, generall& inside an o+en and at temperatures of at least !Q and often much hotter. " con+ection o+en, which circulates hot air throughout the o+en, can enhance the 0rowning reaction. 8rillin 7 roilin http://culinaryarts.about.com/od/dryheatcooking/a/grilling.htm

3r&=heat cooking methods that rel& on heat 0eing conducted through the air from an open flame are grilling and 0roiling. This t&pe of cooking produces 0rowning reactions on the surface of the food, thus encouraging the de+elopment of comple@ fla+ors and aromas. 9rilling cooks hot and fast, 0ecause air is a poor conductor of heat. ?roiling and grilling require the food to 0e quite close to the heat source, which in this case, is likel& to 0e an open flame.

2& OF 71


Saut9in 7 Pan'&ryin

SautGing is a form of dr&=heat cooking that uses a +er& hot pan and a small amount of fat to cook the food +er& quickl&. 7ike other dr&=heat cooking methods, sautGing 0rowns the foodLs surface as it cooks and de+elops comple@ fla+ors and aromas. SautGing requires a +er& hot pan. 2hen sautGing, itLs important to heat the pan for a minute, then add a small amount of fat and let it gets hot as well, 0efore adding the food to the pan. This hot fat helps 0rown the surface of the food. "nother ke& is to a+oid o+erloading or o+ercrowding the pan. $eep'&ryin

Since deep=fr&ing in+ol+es su0merging food in hot, liquid fat, it might take some time to get used to the idea that itLs actuall& a form of dr&=heat cooking. ?ut if &ouL+e e+er seen the +iolent reaction of hot oil to e+en a tin& drop of water, &ou know that oil and water are a couple of opposites that has nothing to do with each other.

26 OF 71


Moist +eat cookin

-oist heat cooking methods include an& technique that in+ol+es cooking with moisture P whether itLs steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, an&where from 1#Q to a ma@imum of 1Q, 0ecause water doesnLt get an& hotter than that. E@amples of moist=heat cooking methods include: Simmerin

2ith simmering, the cooking liquid is a 0it hotter than poaching from 1)Q to %Q. Aere we will see 0u00les forming and gentl& rising to the surface of the water, 0ut the water still isnLt at a full rolling 0oil. ?ecause it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food +er& e+enl&. /tLs an e@cellent choice for culinar& preparations including stocks or soups, starch& items such as potatoes or pastas, and man& others. oilin

The hottest of these three stages is 0oiling, where the water reaches its highest possi0le temperature of 1Q. /tLs actuall& the least likel& of the three to 0e used for cooking. ThatLs 0ecause the +iolent agitation caused 0& the rolling 0oil can 0e too rough on food and will often damage it. 2ater at a full 0oil would 0e a 0ad choice for cooking an egg outside its shell, as we do when preparing poached eggs, 0ecause the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas.

%. OF 71


Steamin

Steaming is a moist=heat cooking technique that emplo&s hot steam to conduct the heat to the food item. Cookin 0it+ Steam

Steaming can 0e done on a sto+etop, with a pot containing a small amount of liquid that is 0rought to a simmer. The item to 0e cooked is then placed in a 0asket suspended a0o+e the liquid and the pot co+ered. raisin 7 Ste/in

?raising is a form of moist=heat cooking in which the item to 0e cooked is partiall& co+ered with liquid and then simmered slowl& at a low temperature. Though it can 0e done on the sto+etop, 0raising is 0est done in the o+en, 0ecause the heat full& surrounds the pot and causes the food to cook more e+enl& than if it were onl& heated from 0elow. ein y Searin

?ecause moist heat does not permit the +arious 0rowning reactions that dr& heat produces, gi+ing cooked meats the 0rown, outer crust that also helps to de+elop comple@ fla+ors and aromas, itLs customar& to sear meat in a pan with a small amount of hot fat 0efore 0raising it. This step helps to de+elop fla+ors as well as making the meat more appealing +isuall&. ead more a0out how to 0raise meat

%1 OF 71


%o/ raisin 0orks

?raising is a good choice of cooking method for cuts of meat that are tougher or from older animals. The connecti+e tissues that are more pre+alent in cuts like this, and which can make meats tough and chew& when improperl& cooked, are slowl& dissol+ed through long, slow application of moist heat. So &ou end up with a tender piece of m eat.

&actors "ffectin C+oice of Cookin Met+o*s in Meat Cuts of meat

Tender cuts like ri0s and loin cuts are used for roasting, 0roiling and grilling 7ess tender cuts from leg or round are used for 0raising Tougher cuts from chuck or shoulder are usuall& 0raced 7east tender cuts from shanks, 0reast, 0risket, and flank are cooked 0& moist heat. 9round meat and cu0ed usuall& made from trimmings can 0e cooked 0& dr& heat or moist heat.

2. &at content

-eats high in fat are cooked without added fat, such as roasting or 0roiling -eats low in fat are often cooked with added fat to pre+ent dr&ness, like sautGing, pan fr&ing or 0raising.

%2 OF 71


$esire* 6uality

Tenderness is not the onl& goal of cooking. To de+elop fla+or and appearance is also one of the o0ecti+es to get the desired qualit&.

%% OF 71


AC"I/I"Y #EE" 15182

P!P"! "N$ COO) M!"#

This will 0e a group colla0oration acti+it&. $erform recipes using different methods of cooking meat. Bour outputs will 0e e+aluated using a performance score sheet. oaste* Meat

#ools:!6uipment Nee*e*;

Inife Chopping 0oard oasting pan ack O+en $an Ser+ing plate Materials:inre*ients nee*e*;

-eat ;an& kind< Seasoning ?rown Stock -irepoi@

% OF 71


Proce*ure;

Collect all equipment and food supplies. 5se roasting pans that ha+e low side and ust large enough to hold the roast. $repare a trim meat for roasting. Season meat se+eral hours or the da& 0efore. $lace meat fat side up on a rack in the roasting pan. $lace meat in preheated o+en. oast to desired doneness. emo+e roast from o+en and let stand in a warm place for 1%=! minutes. $repare pan gra+& from drippings 0&R degrees pan used in roasting meat add mirepoi@ and let 0rown deglae with 0rown stock simmer for desired time strain and skim fat Slice roast meat across the grain and ser+e with gra+&. Direction: E+aluate &our finished products using the score sheet.

8oo* <3=

I. Pro*uct;

&air <2=

Poor <1=

1. 9eneral "ppearance a. Color com0ination is attracti+e JJJJJJJJJ JJJJJJJJJ JJJJJJJJ and appealing 0. ingredients cooked ust right c. correct consistenc& not mush&4 JJJJJJJJJ JJJJJJJJJ JJJJJJJJ +er& thick4thin consistenc& JJJJJJJJJ JJJJJJJJ JJJJJJJJ

.$alata0ilit& a. delicious 0. tastes ust right

JJJJJJJJJ JJJJJJJJJ JJJJJJJJ



!.Nutriti+e >alue a. highl& nutritious

%$ OF 71


% OF 71


II. Proce*ure;

1. 5se of esources: a. kept working ta0le orderl& while preparing the ingredients 0. used onl& the proper and needed utensils and dishes c. used time=sa+ing techniques and de+ices . Cleanliness and Sanitation a. was well=groomed and properl& dressed for cooking, use of clean apron, hair nets, hand towel and pot holders 0. used sanitar& handling of food !. Conser+ation of Nutrients a. followed proper preparation and cooking procedures





SCOE: ;ma@imum of # pts.<

%7 OF 71


raise* S+ort is Purpose;

$repare and cook 0raised short ri0s

#ools:!6uipment Nee*e*;

O+en String for t&ing $an 7adle Strainer Inre*ients Nee*e*; short ri0 sections % kg % ml oil ! g onions 1% g celer& 1% g carrots 1% g 0read flour % l 0rown stock 1% ml tomato puree  pcs. ?a& lea+es Salt to taste $epper to taste Proce*ure;

Tie the short ri0s so the meat will sta& on the 0one during cooking. 3r& the meat so it will 0rown easil&. Aeat the oil in a hea+& skillet until +er& hot. ?rown the meat on all sides. Transfer 0rowned meat to a 0rowning pan. SautG onions, celer& and carrot to the skillet until lightl& 0rowned. Stir in the 0read flour to make a rou@. "dd the 0rown stock and tomato puree. Simmer until thickens "dd 0a& leaf and season to taste with salt and pepper. $our the sauce o+er the steaks. Co+er and 0raise until tender. Transfer the steaks in a ser+ing plate. ! Strain the sauce and pour o+er steaks. %& OF 71


Direction: E+aluate &our finished products using the score sheet. I. Pro*uct;

8oo* <3=

&air <2=

Poor <1=

1. 9eneral "ppearance a. color com0ination is attracti+e JJJJJJJJJ JJJJJJJJJ JJJJJJJJ and appealing 0. ingredients cooked ust right c. correct consistenc& not mush&4 JJJJJJJJJ JJJJJJJJJ JJJJJJJJ +er& thick4thin consistenc& JJJJJJJJJ JJJJJJJJ JJJJJJJJ .$alata0ilit& a. delicious


0. tastes ust right


!. Nutriti+e >alue a. highl& nutritious


II. Proce*ure;

#. 5se of esources: a. kept working ta0le orderl& while preparing the ingredients 0. used onl& the proper and needed utensils and dishes c. used time=sa+ing techniques and de+ices %. Cleanliness and Sanitation a. was well=groomed and properl& dressed for cooking, use of clean apron, hair nets, hand



towel and pot holders 0. o0ser+ed sanitar& handling of food '. Conser+ation of Nutrients a. followed proper preparation and cooking procedures

JJJJJJJJJ JJJJJJJJJ JJJJJJJJ JJJJJJJJJ JJJJJJJJJ JJJJJJJJ

SCOE: ;ma@imum of # pts.<

%6 OF 71


roilin:8rillin Meats

Purpose; To prepare and cook meat for 0roiling or grilling. #ools:!6uipment Nee*e*;

?roiler or 9riller ?rush for meat ork Inife Tong 7adle Inre*ients Nee*e*;

-eat Oil Salt and pepper to taste Proce*ure;

Collect and prepare all equipment and supplies. Trim e@cess fat from meats to a+oid flare=ups. $reheat the 0roiler or grill. ?rush the meat with oil, or dip it in oil and let e@cess drip off. $lace the meat on the 0roiler or grill. The oil helps pre+ent sticking and keeps the product moist. 2hen one side is 0rown and the meat is cooked halfwa&, turn it o+er with a fork ;piercing onl& the fat, not the meat, or uices will 0e lost< or tongs. Cook the second side until the meat is cooked to the desired doneness. /f the meat is to 0e 0rushed with a glae or sauce, it is usuall& 0est to wait until the product is partiall& cooked on each side 0efore appl&ing the first coat. "fter the meat has 0een cooked on 0oth sides  to  done, 0rush the top with a light coat of the sauce. Turno+er and repeat as necessar&. emo+e from 0roiler or grill and ser+e immediatel&. . OF 71


Direction: E+aluate &our finished products using the score sheet. I. Pro*uct;

8oo* <3=

&air <2=

Poor <1=

1. 9eneral "ppearance a. color com0ination is attracti+e JJJJJJJJJ JJJJJJJJJ JJJJJJJJ and appealing JJJJJJJJJ JJJJJJJJJ JJJJJJJJ 0. ingredients cooked ust right c. correct consistenc& not mush&4 JJJJJJJJJ JJJJJJJJ JJJJJJJJ +er& thick4thin consistenc& . $alata0ilit& JJJJJJJJJ JJJJJJJJJ JJJJJJJJ a. delicious JJJJJJJJJ JJJJJJJJJ JJJJJJJJ 0. tastes ust right !. Nutriti+e >alue a. highl& nutritious


II. Proce*ure;

#. 5se of esources: a. kept working ta0le orderl& while preparing the ingredients 0. used onl& the proper and needed utensils and dishes c. used time=sa+ing techniques and de+ices %. Cleanliness and Sanitation a. was well=groomed and properl& dressed for cooking, use of clean apron, hair nets, hand towel and pot holders 0. o0ser+ed sanitar& handling of food '. Conser+ation of Nutrients a. followed proper preparation and cooking procedures





SCOE: ;ma@imum of # pts.< 1 OF 71


MOCON #OOLS "N$ !>,IPM!N#

-easuring spoon -easuring cup Inife 2eighing scale $ot or pressure cooker

IN8I$I!N#S >,"N#I#?

1k Uk  grams  grams ! pcs. 1 grams 1 grams  % pcs.  tsp  cup  tsp.  cups  meters

$!SCIP#ION

0eef, sliced 14# inch thick ;! pcs.< ground 0eef li+er sliced sausages or ham pork fat ;cut is strips< hard 0oiled eggs, sliced cheddar cheese in strips grated cheddar cheese onions, chopped 0a& leaf ;laurel< ground 0lack pepper +inegar salt water thread or string ;for t&ing<

POC!$,!;

Spread and stretch the sliced 0eef on &our working ta0le. "rrange the filling on the sliced 0eef: sausage strips, cheese strips, sliced eggs, pork fat and some ground li+er. oll the sliced 0eef with all the filling inside and secure with a thread or string. epeat the procedure for the two remaining 0eef slices. On a pot, place the 0eef rolls and put the water, the remaining ground li+er, grated cheese, chopped onions, 0a& lea+es, ground 0lack pepper and salt. Co+er the pot and 0ring to a 0oil. Simmer for one hour. "dd the +inegar and continue to simmer for another hour or until 0eef is tender. Slice the 0eef morcon, arrange on a platter, and top with the sauce4 gra+&. ;Estimated cooking time:  to ! hours.

E+aluate &our finished products using the score sheet. I. Pro*uct;

8oo* <3=

&air <2=

Poor <1=

JJJJJJJJJ

JJJJJJJJJ

JJJJJJJJ

JJJJJJJJJ

JJJJJJJJJ

JJJJJJJJ

JJJJJJJJJ

JJJJJJJJJ

JJJJJJJJ

JJJJJJJJJ JJJJJJJJJ

JJJJJJJJJ JJJJJJJJJ

JJJJJJJJ JJJJJJJJ

JJJJJJJJJ

JJJJJJJJJ

JJJJJJJJ

1. 9eneral "ppearance a. color com0ination is attracti+e and appealing 0. ingredients cooked ust right c. correct consistenc& not mush&4 +er& thick4thin consistenc& .$alata0ilit& a. delicious 0. tastes ust right !.Nutriti+e >alue a. highl& nutritious II. Proce*ure;

1.5se of esources: kept working ta0le orderl& while preparing the ingredients JJJJJJJJJ JJJJJJJJJ JJJJJJJJ c. used onl& the proper and needed utensils and dishes JJJJJJJJJ JJJJJJJJJ JJJJJJJJ d. used time=sa+ing techniques and de+ices JJJJJJ JJJJJJJ JJJJJJJJ . Cleanliness and Sanitation

a. was well=groomed and properl& dressed for cooking, use of clean apron, hair nets, hand towel and pot holders 0. o0ser+ed sanitar& handling of food !. Conser+ation of Nutrients a. followed proper preparation and cooking procedures

JJJJJJJJ

JJJJJJJJ

JJJJJJJ

JJJJJJJJ

JJJJJJJJ JJJJJJJJ

SCOE: ;ma@imum of # pts.< % OF 71


PRESENT MEAT CUTS OR SER!ICE

Learning Outcome # "

CONTENTS: 1. $resent cooked meat attracti+el& . $ortion control for cooked meat !. Creati+e presentation techniques #. A&gienic food handling practices %. Safe work practices on presenting '. Suita0le storage techniques to maintain optimum qualit& of ingredients (. Organiational skills and teamwork ). 2aste minimiation techniques "SSESS-ENT C/TE/": 1. -eat dishes are presented attracti+el& according to classical, cultural and enterprise standards . -eat dishes are presented h&gienicall&, logicall& and sequentiall& within the required timeframe !. Suita0le plate are selected according to enterprise standards #. actors in plating dishes are o0ser+ed in presenting poultr& and game dishes CON3/T/ONS4ESO5CES: The students4trainees must 0e pro+ided with the following: 7E"N/N9 E65/$-ENT

S5$$7/ES 8 -"TE/"7S -"TE/"7S

•

•

•

• •

•

•

•

7C3 $roector ;optional for lecture< O+erhead $roector ;Optional for lecture< Tele+ision and multimedia pla&er 2hite0oard "pplica0le equipment as prescri0ed 0& Training regulations Electric, gas or induction ranges O+ens, including com0i o+ens -icrowa+es

•

T&pes of meat -arket forms

• • •

= = = = = =

7i+e resh roen Cr&o+ac $reser+ed Cuts 2hole carcass o $rimal o Su0=primal or Secondar& o $ortioned cuts o o >ariet& or Offal = anc& meats


#(+rce (4 meat  OF 71


• • • • • • • • • • • • •

9rills and griddles 3eep fr&ers Salamanders ood processors ?lenders -i@ers Slicers $ans 5tensils Tilting fr& pan Steamers ?aine marie -andoline

#-ine (r h(! C(Cal4 Cara0a( G(at #hee' Lam0 /eni(n •

-eat sundries

7i+er /ntestine 0lood 9iard Aeart Tongue ear

TOO7S = = = = = = = = = = = = = =

pots and pans 0owls and $lastic wrap "luminum foil measuring cups weighing scales cleaning materials and linen tea towels ser+iettes ta0le cloth aprons uniforms hair restraints toque, caps, hairnets -ETAO3O7O9/ES: • • •

7ecture4 demonstration ilm +iewing On the o0 e@perience

"SSESS-ENT -ETAO3S: •

3irect o0ser+ation $ OF 71


• •

2ritten or oral questioning e+iew of portfolios of e+idence and third part& workplace reports of on= the=o0 performance 0& the candidate

%earning E&perien'es ( A'ti)ities Learning O5t)$%e 8 ; PRESENT MEAT CUTS !OR SER:ICE %earning A'ti)ities

Spe'ia* Instr+'ti,ns This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. The output of this 7O is a complete /nstitutional Competenc& E+aluation $ackage for one Competenc& of Cookery NCII. Bour output shall ser+e as one of &our portfolio for &our /nstitutional Competenc& E+aluation for P!P"! M!"# $IS%!S. eel free to show &our outputs to &our trainer as &ou accomplish them for guidance and e+aluation. This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. "fter doing all the acti+ities for this 7O: P!S!N# M!"# C,#S &O S!IC!. &ou are read& to proceed to the ne@t 7O!: S#O! M!"#

 OF 71


/NO-"T/ON SAEET 1=1=! P!S!N# M!"# $IS%!S

asic Principles of Platter Presentation

1. .$resentation must ha+e three elements. Centerpiece ma& 0e an uncut portion of the main food item. Slices or ser+ing portions of the main food item, arrange artisticall&. 9arnish, arranged artisticall& in proportion to the cut slices.

. The food should 0e eas& to handle and ser+e, so one portion can 0e remo+ed without ruining the arrangement.

!. Simple arrangements are easier to ser+e, and more likel& to 0e still attracti+e when the& are half demolished 0& the guests

7 OF 71


& OF 71


#. "ttracti+e platter are made of metals, mirrors, china, plastic or woods, presenta0le and suita0le for use with food.

% ./t must look attracti+e and appropriate not onl& 0& itself, 0ut among other presentations on the ta0le.

Aow to $resent ood on a $late 2hen &ouLre plating food, the goal is to create a dining e@perience that tempts all of the senses, not ust the palate. 2hen food looks appetiing the 0od& actuall& produces more fluids that aid in nutrient a0sorption = so &ou might e+en sa& that 0eautiful food is more wholesome than food that doesnLt look appealing. To achie+e restaurant=qualit& presentation, start with 0rightl&=colored, well=cooked food. 7a&er the food and pla& with contrasting colors and te@tures to increase its +isual appeal. inall&, garnish the plate with fla+orful her0s or spices to take it to the ne@t le+el. See Step 1 and 0e&ond to learn how to make the ne@t meal &ou will cook look irresisti0le.

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Startin 0it+ eautiful &oo*

"voi* a monoc+romatic color sc+eme. " plate of food looks most appealing

when thereLs a high le+el of contrast in colors. 2hen &ouLre planning meals, think ahead a0out the colors &ou want to feature on the plate. Bou might not 0e a0le to represent all the colors of the rain0ow at e+er& meal, 0ut challenge &ourself to ha+e as much color as possi0le. /f &ouLre a0out to ser+e se+eral like=colored foods, like grilled chicken and mashed potatoes, adding a ser+ing or two of fruits and +egeta0les is a fantastic and eas& wa& to add pops of color. The richest greens, oranges, reds, purples, 0lues, pinks and &ellows on &our plate pro0a0l& take the form of fruits and +egeta0les. /f &ouLre not sure how to add color, utilie garnishes. Nearl& an& sa+or& dish is well=ser+ed 0& a sprinkling of fresh chi+es, parsle&, dill, or mint. 7emon and lime wedges are welcome alongside poultr& and seafood dishes.

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rin out veetales@ ri+test colors. The wa& &ou cook &our +egeta0les has

a lot of 0earing on the o+erall +isual effect of a meal 7ightl& steam instead of 0oiling. Steaming +egeta0les makes them look appetiing and fla+orful, while 0oiling creates the opposite effect. oast or sautG them with a little oil or 0utter. oasted or sautGed +egeta0les look quite appetiing when the&Lre allowed to caramelie a little in oil or 0utter. Sear your meat an* let it rest. -an& meat dishes look most appetiing when the

meat has 0een seared. The sight of a steak or piece of grilled salmon with a 0rown, crisp& sear will make &our dinner guestsL mouths start to water. /n addition to searing &our meat, &ou should let it rest for se+eral minutes 0efore cutting it. This allows the uices to a0sor0 0ack into the meat, so that the& donLt end up running all o+er the plate . There are e@ceptions to the rule of searing &our meat. or e@ample, if &ouLre ser+ing 0raised 0eef, &ouLll ha+e to think of creati+e wa&s to make the meat look appetiing e+en though it doesnLt ha+e a crisp& crust. Ser+ing it with a sauce is a good wa& to add +isual interest. Cook frie* foo*s carefully. 5nderdone or o+ercooked fried foods are difficult

to present in an appealing wa&. ried foods can look 0eautiful on a plate, 0ut itLs important to fr& them well and ha+e a plan for dealing with the oil so it doesnLt muck up the rest of the dish. Cook fried foods until the&Lre golden 0rown, then let them drain on a plate lined with paper towels to a0sor0 the e@tra oil. Otherwise, the food will lea+e streaks of grease on the plates. ried foods often continue 0rowning a 0it after the&L+e 0een remo+ed from the hot oil.

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#ake teAture into account. Te@ture and color go hand in hand when it comes to

how appetiing food looks on the plate. /f &our food looks too oil&, too dr&, mush&, tough, or otherwise difficult to chew and swallow, it wonLt matter how perfectl& colorful it looks. Take pains to cook food well so that it comes out to the right te@ture. The wa& &ou handle the food ust after it has 0een cooked, and 0efore it is plated, can reall& affect the te@ture. $asta, for e@ample, should 0e kept in water or tossed in a 0it of oil ust after cooking so that it doesnLt start to clump. ried foods should not 0e co+ered with airtight lids, 0ecause the heat from the food will end up steaming the 0reading and causing the food to get sogg&. Once the food is on the plate, a sprit of oil or water can impro+e its +isual appeal if it looks too dr&.

!Aperiment /it+ interestin s+apes. •

Cutting +egeta0les in interesting shapes can make the simple 0ecome special. Bou can cook and ser+e +egeta0les, desserts, pot pies and other foods inside unique=shaped dishes to create attracti+e shapes.

Platin it /it+ Care

W 2hen in dou0t, choose white plates. 2hite plates donLt compete +isuall& with the food &ouLre ser+ing. The& pro+ide contrast, making colors appear 0righter and te@tures more interesting. . /f &ou ha+e a set of special plates with a pattern or a certain color scheme, itLs fine to use

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them. ust make sure the& complement the food &ouLre ser+ing instead of +&ing for attention. W 3onLt forget to take the rest of the ta0le into consideration, too. Cutler&, glasses and linens will enhance the o+erall appearance of the dish upon the ta0le. isualiBe t+e finis+e* plate.

Consider how to present the main portion in relation to the side dishes. Consider where it will look 0est on the plate with the other elements of the dish. Consider also how to get 0est impactDDthe appearance and s&mmetr& are all affected 0& whether the food is sliced thinl&, thickl& or left whole. Limit portion siBes.

Onl& fill a0out two thirds of each plate with food. The rest of the plate should 0e left empt&. The negati+e space will pro+ide contrast with the food, making it look more appetiing. /f the plate is loaded with food, the food itself wonLt look as +isuall& pleasing. Ieep standard ser+ing sies in mind and aim to ser+e ust the right amount of each part of the dish. "s a general rule, half of the food on the plate should comprise of +egeta0les, one fourth meat or another protein, and one fourth starch. Start plating food in the center of the dish and work outward from there, so that the food is centered in the middle of the plate. &ollo/ t+e rule of o**s.

Aa+ing an odd num0er of elements on a dish is more +isuall& appealing than ha+ing an e+en num0er. /t creates the impression that piece of food is 0eing framed 0& the others. Ieep this in mind whether &ouLre

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ser+ing different t&pes of food or more than one piece of the same food. or e@ample, if &ouLre ser+ing scallops, ser+e either ! or % instead of #. Play /it+ *ifferent teAtures

Creating a te@ture contrast is a good wa& to draw the e&e. Too man& soft or crunch& foods on a plate are unappealing, 0ut a com0ination of 0oth is delicious. 3ifferent te@tures harmonie to create a pleasing dining e@perience. 7ea+ing one of the elements out would result in a less appealing dish. To quickl& add some crunch to a dish, tr& topping it with some crushed, roasted walnuts and almonds Layer foo*s to a** +ei+t.

/tLs common to see food la&ering in restaurants, 0ut home cooks donLt usuall& tr& it. "dding height to a dish can take it from ordinar& to stunning. 3onLt 0e afraid to show off &our culinar& skills 0& using stacking and la&ering methods to make &our presentation more professional. "n eas& wa& to start la&ering food is to ser+e the protein on a 0ed of starch. or e@ample, ser+e a ka0o0 on a heap of rice, or ser+e grilled swordfish on a pile of mashed potatoes. "im to make foods look 0igger, not smaller. luff up &our salads. or e@ample, instead of smooching them down. Create a little cross=hatched stack of cooked asparagus instead of presenting it in one flat la&er.

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,se sauce /isely

/f &ouLre ser+ing a curr&, stew or soup& casserole, &ou might want to drain

•

the food of its sauce 0efore ser+ing, then pour on ust the right amount when &ou plate the dish. That wa& &ou can control the amount of sauce and use it to make the dish look decorati+e. )eep up /it+ foo* stylin tren*s.

emem0er that st&les change e+en within the space of a few &ears or e+en

•

months, so keep up=to=date 0& checking out cooking magaines, cooking or foodie we0sites and cooking shows for current ideas. "**in "ppetiBin #ouc+es

5se garnishes that enhance the fla+or of the meal. No matter what &ouLre ser+ing, make sure the garnish actuall& makes the dish 0etter instead of ust cluttering up the plate. !mploy *riBBles an* s/irls.

"nother wa& to finish food is with a drile or swirl of a concentrated sauce or liquid. or sa+or& dishes, this might 0e a small squeee of remoulade, pesto, or fla+ored oil. or sweet dishes, adding chocolate sauce, fruit am, or crXme anglaise might 0e the most delicious wa& to add that finishing touch. ather than ust pouring a sauce o+er &our food, consider putting it in a squeee 0ottle so &ou can create a prett& swirl or pattern. /f &ou donLt ha+e a squeee 0ottle, put the sauce in a plastic food storage 0ag, cut a small piece off one of the corners, and squeee the sauce through the 0ag. $$ OF 71


3onLt o+erdo it. The ke& is to add a touch of color, fla+or and te@ture without o+erpowering the main part of the dish. Make sure t+e plate is clean

E@amine the edges of the plate for fingerprints and smudges. " great wa& to

•

clean up the edges of a plate is to dip a paper towel in a cup of water with a dash of white +inegar. 2ipe the rim of the plate so that no food residue or prints are +isi0le. This gi+es &our presentation a professional touch.

#+e  asic !lements of Platin 1. Create a &rame/ork

Start with drawings and sketches to +isualie the plate. ind inspiration from a picture or o0ect. "ssem0le a Ypractice plate to work on e@ecuting &our +ision. 2. )eep It Simple

Select one ingredient to focus on and use space to simplif& the presentation. Clutter distracts from the main elements of &our dish that might confuse the diners on what to focus on. 3. alance t+e $is+

$la& with colors, shapes and te@tures to ensure diners are not o+erwhelmed. The presentation should ne+er o+erpower fla+or and function. 4. 8et t+e i+t Portion SiBe

Ensure that there is the right amount of ingredients and the plate complements the dish, not too 0ig or too small. Strike the right proportion of protein, car0oh&drates and +egeta0les to create a nutritionall& 0alanced meal. . %i+li+t t+e )ey Inre*ient

Ensure that the main ingredient stands out and pa& equal attention to the Ysupport. This refers to the other elements on the plate such as garnishes, sauces and e+en the plate itself.

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SE7 CAECI 1=1=! Direction: Select the 0est answer. 2rite onl& the letter on &our answer sheet 1. /n platter presentation uncut portion of the main food item is

". garnish

?. ser+ing portions

C. centerpiece

. /t is arranged artisticall& in proportion to the cut slices.

". slices

?. ser+ing portions

C. garnish

!. The food should 0e eas& to handle and

". garnish

?. ser+e

C. arrangement

#. 5se attracti+e platter presentation made of metals, mirrors, plastic or

wood, and ". china

?. pan

C. platter

%. The act of ser+ing or arranging portions of the main food item artisticall&. ". slicing ?. garnishing C. setting

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Learning Outcome # 

STORE MEAT

CONTENTS: 1. O0ser+ed h&gienic handling and storing of meat . $rinciples and practices of storing, freeing and aging of meats !. Nutrition content and food +alues of meat #. Culinar& terms related to handling and storage of meat commonl& used in the enterprise and industr& %. Safe work practices '. 7ogical and time efficient work flow (. Organiational skills and teamwork ). $rinciples and practices of h&gienic handling and storage of meat *. Costing, &ield testing, portion control of meat 1.2aste minimiation techniques and en+ironment=friendl& disposal "SSESS-ENT C/TE/": 1. 6ualit& trimmings and other lefto+ers are utilied where and when appropriate . resh and cr&o+ac=packed meat are stored correctl& according to health regulations !. equired containers are used and stored in proper temperature to maintain freshness, qualit& and taste #. -eat is stored in accordance with /O operating procedures and storage of meat requirements CON3/T/ONS4ESO5CES: The students4trainees must 0e pro+ided with the following: 7E"N/N9 E65/$-ENT

S5$$7/ES 8 -"TE/"7S -"TE/"7S

•

•

•

• •

•

•

7C3 $roector ;optional for lecture< O+erhead $roector ;Optional for lecture< Tele+ision and multimedia pla&er 2hite0oard "pplica0le equipment as prescri0ed 0& Training regulations Electric, gas or induction ranges O+ens, including com0i

•

T&pes of meat -arket forms

• • •

= = = = = =

7i+e resh roen Cr&o+ac $reser+ed Cuts o 2hole carcass $rimal o o Su0=primal or Secondar& o $ortioned cuts


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• • • • • • • • • • • • • •

o+ens -icrowa+es 9rills and griddles 3eep fr&ers Salamanders ood processors ?lenders -i@ers Slicers $ans 5tensils Tilting fr& pan Steamers ?aine marie -andoline

>ariet& or Offal = anc& meats o

#(+rce (4 meat #-ine (r h(! C(Cal4 Cara0a( G(at #hee' Lam0 /eni(n •

-eat sundries

7i+er /ntestine 0lood 9iard Aeart Tongue ear

TOO7S = = = = = = = = = = = = = =

pots and pans 0owls and $lastic wrap "luminum foil measuring cups weighing scales cleaning materials and linen tea towels ser+iettes ta0le cloth aprons uniforms hair restraints toque, caps, hairnets

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%earning E&perien'es ( A'ti)ities Learning O5t)$%e 8 ; STORE MEAT %earning A'ti)ities

Spe'ia* Instr+'ti,ns This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool. The output of this 7O is a complete /nstitutional Competenc& E+aluation $ackage for one Competenc& of Cookery NCII. Bour output shall ser+e as one of &our portfolio for &our /nstitutional Competenc& E+aluation for P!P"! M!"# $IS%!S. eel free to show &our outputs to &our trainer as &ou accomplish them for guidance and e+aluation. This 7earning Outcome deals with the de+elopment of the /nstitutional Competenc& E+aluation Tool which trainers use in e+aluating their trainees after finishing a competenc& of the qualification. 9o through the learning acti+ities outlined for &ou on the left column to gain the necessar& information or knowledge 0efore doing the tasks to practice on performing the requirements of the e+aluation tool.

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INFORMA"ION #EE" 1518 

STORE MEAT Met+o*s of Preservin Meat

There are different methods of preser+ing meat. These include dr&ing or deh&dration, smoking, salting, curing, refrigerating, freeing, canning and freee dr&ing. ". $ryin D This is the most common method of preser+ing meat. 3r&ing

in+ol+es the reduction of the original (F of water content of the meat to a0out 1%F. The remo+al of the moisture content does three things, namel&: En&matic changes are retardedR 9rowth of microorganisms is much hampered -icro0es lose water and 0ecome inert. Ways of Drying Meat Natural sun drying D Natural sunlight is used to reduce the amount of

moisture content of meat. $orta0le solar d&ers can pro+ide sanitar& means of dr&ing meat. 3r&ers with screen co+ers are recommended for outdoor use and lengthens the storage life of meat Dehydration or artificial drying – O+en is used for dr&ing the meat.

"lthough this is more e@pensi+e than sun dr&ing, deh&dration is a more efficient method of remo+ing moisture from meat. $roducts dried in this wa& are of higher qualit& and can 0e sold at 0etter prices. Smokin D -eat is smoked to create a distincti+e color and fla+or, thus

helping its preser+ation. The fla+or, color, and attracti+e glae on the surface of the meat is desired like in ham, 0acon, and tinapA. The heat generated during smoking destro&s the en&mes and dries the product artificiall&, thus pre+enting the growth of molds and +egetati+e 0acteria on the surface. Cold and hot smoking are the two t&pes of smoking. Smoked meats include ham, 0acon, and chicken. Cold Smoking D The temperature is held 0etween ' to #!ZC and

•

the products are smoked o+er a period of da&s or weeks. The products thus pick up a strong smoked fla+or and are deh&drated as well. 1 OF 71


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Hot Smoking D The temperature is higher, from (1 to (*ZC.The high

•

temperature speed up the dr&ing process, gi+ing the product a mild smoked fla+or. Saltin D Salt impro+es the keeping qualit& of meat. /t remo+es the water

from the tissue of the meat and the cells of spoilage organisms that ma& 0e present in the meat. Curin D /n this method, salt, sugar, potassium or sodium nitrate, and other

curing elements such as ascor0ic acid, phosphate 0lend, and spices are used to prolong the keeping qualit& of meat. Curing agents also help impro+e the fla+or and appearance of meat and retain its original color. Sugar minimies the hardness of the straight cure process. /t also makes the product more appetiing and pro+ides energ& to the nitrate=reducing 0acteria which gi+es the red color. Spices gi+e the desired fla+or and aroma. efrieratin D -eat is stored at a temperature range of  to 1ZC to retard

mold and 0acterial growth for a limited period.

&reeBin D -eat is preser+ed at a temperature of 1ZC and 0elow. reeing

deacti+ates en&mes and 0acteria. -eat can 0e preser+ed for two months to one &ear using this method. Cannin D -eat preser+ed 0& canning is packed in sealed cans or ars which

are su0ected to a temperature of 1ZC and a0o+e %=( kilo pressured for a specific period of time. This process destro&s the organism that causes spoilage. /t maintains the high qualit& of meat product and e@tends its life for a0out a &ear. &reeBe $ryin D The process in+ol+es the remo+al of moisture from the meat

tissues 0& transforming the moisture content into ice and gas. The product to 0e dried is first froen and the ice is su0limed from the froen mass, remo+ing *)F of the water content. The remaining moisture is further reduced to .%F or lower 0& su0ecting the product to high temperature as possi0le without destro&ing it. The te@ture, appearance, fla+or, and nutriti+e +alue of freee dried products are compara0le to froen foods. The products ha+e a long shelf life and require no refrigeration. This method needs special equipment such as modern freee dr&er.

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!valuatin t+e >uality of Preserve* Meat Pro*ucts

9ood qualit& pork has less than 1 U cm of golden 0rown fat that co+ers the surface of the meat and a thoroughl& cooked interior where meat has e+en pinkish color. /t has also a uic& and tender te@ture, a pleasing aroma and a tender seasoned and pleasing taste with a slight hint of smok& fla+or. Sausages of good qualit& are uniform in sie and length. Each sausage in a whole piece has no rupture of casing e+en when pricked. The interior has a pinkish color when thoroughl& cooked. " com0ination of uic& meat with spic& seasoning marks their fla+or. Proper Storae of Preserve* Meat

-an& processed items prepared for future use ma& 0e stored in the freeer. These should 0e wrapped in plastic or foil to pre+ent the occurrence of freeer 0urn and a+oid ha+ing a pulp& te@ture that comes from loss of moisture. Each item should 0e la0eled with the name of the product, date of e@pir&, and quantit&. $rocessed food held in storage should 0e well=co+ered or wrapped to keep them from a0sor0ing odors and fla+ors from other foods. The& should 0e held 0elow danger one temperatures. $rocessed meat should 0e packed in desired and eas& to thaw market units. Thawing a %kilo pack of ground meat, for e@ample, will 0e difficult. S&stematic freeing of food in quantit& for long=term storage requires special freeing equipment. &oo* Storae C+art

Su11este* &oo*

Canned $roducts roen $roducts 0eef poultr& resh $ork ;not ground< Sausage, ground meat Cold cuts, Sliced Cured 0acon

ecommen*e* MaAimum Storae

MaAimum #emperature <C.

1

1 months

=1) to =*

'D1 months, in original package

=1) to *

!=' months, in original package

1) to * ! to #

1=! months, in original package !=% da&s, in semi=moisture proof paper 1=# weeks, tightl& wrapped

! to #

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Aam ;tender cured< Aam ;Canned<

! to # ! to #

1=' weeks, tightl& wrapped ' weeks, in original container ;unopened< 3ried ?eef ! to # ' weeks, tightl& wrapped -ost canned foods can 0e stored at room temperature in a cold place and hold their eating qualit& for se+eral months. The& are safe to eat as long as there is no 0ulge on the can. ?elow #ZC is a good temperature for storage. Canned ham and other perisha0le meats should 0e stored in the refrigerator unless storage recommendations on the can state otherwise. These meats should not 0e froen. %yiene Practices in Storin Meat pro*ucts

To achie+e high standards of sanitation, the following measures should 0e strictl& o0ser+ed: See to it that ph&sical equipment and la&out are conduci+e to sanitar& practices. Aandle, store, and refrigerate food properl& to pre+ent spoilage and contamination. Safeguard the food during distri0ution and ser+ice. 2ash and sanitie dishes, glasses, utensils, and equipment. Clean floors walls, ceilings, counters, ta0les, and chairs regularl&. Eliminate +ermin and rodents from food areas. -aintain adequate emplo&er super+ision and a constant program of education in sanitation for food ser+ice workers. -ake sure that food ser+ice emplo&ees are in good health, and are not carriers of communica0le diseases. The three principal groups of communica0le diseases that must 0e guarded against in pu0lic feeding operations are respirator&, intestinal, and skin diseases. equire medical e@aminations for food ser+ice emplo&ees. $ro+ide a regular emplo&ee education on food ser+ice sanitation. #ec+ni6ues in storin meat

Storage $rocedures for -eat $roducts Safe Storage = -eat is among the most perisha0le foods. This perisha0le a0ilit& makes it a potentiall& haardous food. "t am0ient temperatures, meat spoils so fast. /t is therefore necessar& to keep it in chilled storage.

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Storing = take time to store the food items. Store new purchases 0ehind

old ones and alwa&s use the old stock first. /t is eas& to put new purchases at the front. Aowe+er, older stocks are o+erlooked and thus cause spoilage. These ma& include cereal and cereal products, sweeteners, oils, seasonings, and unopened cans and ars.3o not use kitchen ca0inets a0o+e the refrigerator, sto+e, or o+en for food storage. Ne+er use the area under the sink for storing food 0ecause openings around water and drain pipes are impossi0le to seal. $ipes ma& leak and damage the food. /f &ou reuse glass ars, wash them thoroughl&, wipe, and air=dr& 0efore using. This helps remo+e an& trace of odors that ma& remain. efrigerator storage. " refrigerator pro+ides cold temperature for storing

perisha0le foods such as dair& products, meat, fish, poultr&, eggs, fruits, and +egeta0les. $rotein foods should 0e stored in the coldest part of the refrigerator. ruits and +egeta0les can 0e stored in less cold sections or in a special compartment such as the crisper. /f refrigerated foods are not properl& wrapped, the& will dr& out and lose nutrients and fla+or. ood should 0e well co+ered with plastic, foil or wa@ paper, or should 0e put in tightl& co+ered containers. 9arlic and sausages are strong=fla+ored foods and should 0e wrapped tightl& in plastic or foil and stored in an air=tight container to pre+ent the transfer of aromas to other foods. !ree"er storage. or proper freeing and storage, the temperature inside the

freeer should 0e 1)ZC or lower. Store froen foods in their original packages. oods to 0e froen should 0e put in moisture=+apor proof wrapping. /f plastic containers are used, allow a0out .% cm of headspace at the top 0etween the food and the lid so the food can e@pand when if freees. Thaw froen foods in the refrigerator. 3o not allow food to thaw at room temperature. "t this point, microorganisms will 0egin to grow. Our sanitar& laws and regulations are so designed to safeguard and promote health.

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?acteria are all around us, 0ut the& are so small that the& cannot 0e seen 0& the naked e&e. There are hundreds of different kinds of 0acteria. Some harmless 0acteria are useful and necessar& such as those essential in preparing cheese. Other 0acteria are essential in agriculture and industr&. Aowe+er, man& t&pes of 0acteria are dangerous and cause diseases if allowed to multipl& and 0e transmitted to humans. ood contaminated with 0acteria can make people sick. Some of the common illnesses are salmonellosis, perfringens poisoning, staph&lococcal poisoning, and 0otulism. Sanitation is the 0est pre+enti+e measure against food=0orne diseases. Sanitation means keeping 0acteria out of food through personal h&giene and proper handling procedures. /t also means keeping the food at proper temperatures so 0acteria alread& present do not ha+e much chance to multipl&. ?acteria enter food in two wa&s. Some are naturall& present in food when &ou 0u& it. Others get in 0ecause of careless handling when food is prepared and ser+ed. ?acteria cannot tra+el 0& themsel+esR the& are carried a0out 0& people, animals, and insects as well as o0ects. Salmonella 0acteria, for instance, can 0e found in food such as raw meat, poultr&, eggs, and dair& products. rom these foods, the 0acteria contaminate other foods in the kitchen. Staph&lococcus 0acteria are found not onl& in raw meat 0ut in food handlers with poor personal h&giene. The 0acteria from food handlers can 0e transmitted to the food through sneeing and coughing. ?acteria thri+e on food, moisture, and the right temperature in order to grow. 2ith careless handling these growing conditions can occur in an& kitchen

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ACTIVIT- S.EET 1/104 PO) #OCINO Stan*ar* recipe *evelope* y Calama Manpo/er

#OOLS "N$ !>,IPM!N#

knife chopping 0oard mortar and pestle strainer measuring cup measuring spoon wooden spoon mi@ing 0owl

IN8I$I!N#S >,"N#I#? $!SCIP#ION

1k 1 t0sp.  tsp. 1 t0sp. U cup

$ork , slice thinl& salt curing salt phosphate water

Secon* miAture

1 cup  t0sp.  t0sp. 1 tsp U cup  tsp. 1 tsp

sugar 9arlic "nisado wine or hum -eat enhancer ;optional< $ineapple uice O&ster sauce 2orcestershire sauce

POC!$,!;

/n a 0owl, com0ine all ingredients for the 1 st mi@ture together. Set aside. On another 0owl, mi@ all ingredients for the  nd mi@ture. Com0ine 1st and nd mi@ture $ack it 0& % grams.

& OF 71


SE7 CAECI 1.1=# Directions: ead the following statements4questions carefull& and choose the

letter with the correct answer. 2rite &our answer in &our test note 0ook. 2hat animal produces +eal meat ! calf # deer % hog ' sheep ( 2hich of the following market forms of meat does not undergo chilling ! cured meat # fresh meat % froen meat ' processed meat ( 2hat part of the meat helps &ou identif& the less tender cuts ! 0one # fat % flesh ' ligament ( 2hat part of the meat has the greatest amount of qualit& protein ! ?one # at % lesh ' 7igament ( 2hich of the following meat cuts requires long and slow cooking temperature ". less tender C. tender ?. slightl& tough 3. tough 2hat is a long D 0laded hatchet or a hea+& knife used 0& a 0utcher 0utchers knife chopper knife clea+er knife set of slicing knife 2hich of the cooking methods does not 0elong to dr& heat method 0aking 0roiling roasting stewing

6 OF 71


2hat do &ou call the cooking method when meat is cooked in steaming liquid, and 0u00les are 0reaking on the surface 0oiling 0roiling roasting stewing 2hat is an oil=acid mi@ture which is used to enhance the fla+or of meat. 0rine solution marinade so& sauce and +inegar salt and calamansi 2hich of the following tools is used for car+ing ! clea+er knife # fork % slicer ' raor knife ( To which meat cut do internal organs 0elong ! less tender cuts # tender cuts % tough cuts ' +ariet& cuts ( 2here should meat products 0e stored crisper cold shelf dr& shelf freeer 2hich of the following is the tenderest cut of 0eef chunk round cut sirloin tenderloin 2hen 0u&ing meat, what should &ou first consider 0rand price qualit& round cut 2hat is &our primar& consideration when storing goods e@piration date fragilit& quantit& 7. OF 71


sie These are taken from the internal organs of animals. less tender cuts tender cuts tough cuts +ariet& cuts " slaughtered animal is called JJJJJJJJJJJJJJ. a cara0eef a carcass a pork a poultr& The most common method of preser+ing meat isJJJJJJJJJJJJJJJJ. Curing dr&ing refrigerating salting /n this method, salt, sugar, potassium or sodium nitrate etc. are used in preser+ing meat 0& dr&ing curing deh&dration freeing salting The following are the characteristics of good qualit& pork, e@cept JJJ. 0reast is plump flesh is pink no foul odor te@ture is fine and firm " tool used for cutting through 0ones. 0utcher knife chef knife clea+er utilit& knife 5sed for car+ing and slicing cooked meats. 0utcher knife chef knife slicer utilit& knife " knife used for general purposes. ! ?utcher knife 71 OF 71


Preparing Meat Dishes

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