Week 7: Beef and Poultry
The following file is week seven slides
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Beef and Poulrt
-There are about 50 breeds for cattle
-We eat about 10 of those breeds
Primal Cuts: The primary cuts of the muscle, bone and connective tissue by the initial butchering of the carcass.
Sub-Primal: The basic cut produced by each primal.
Fabricated Cuts: Individual portions cut from the sub-primal
-The amount of connective tissue determines the meats tenderness
Marbling: Is the intramuscular fat on the cut, it adds tenderness and flavor to the meat and is a principal factor in the determining of the meats quality.
Subcutaneous Fat: exterior fat between the hide and muscles.
Collagen: Protein found in the connective tissue. turns into gelatin when cooked in moisture (stock bones)
Elastin: Ligaments and Tendons; also shows up as white silver skin covering the meat
Grading Meats: is the grading of intramuscular fat (prime, choice, select)
Inspecting Meats: Is for wholesomeness, to make sure its safe
Upper Cuts: Chuck, Rib, Loin, and Round
Lower Cuts: Brisket, Shank, Plate, Flank
Lean Beef: has 10g of fat for every 100g of weight
Super lean: has 5g of fat for every 100g of weight
ROASTING
-Dry cooking Method
-Larger Protein --> Bone in, whole
-Starchy Vegetables
MISE IN PLACE
-Pre Heat Oven
-250 to 500 degrees
-Prepare food item
-Trussing ---> Compact size, uniform shape, Help retain moisture
-Barding and/or Larding ---> L is inside B is outside
Marinating = verb
Marinade = noun-Item
COMMON INGREDIENTS IN A MARINADE
-Far, Acid, Aromatics, Salt
BRINING
-Low fat/moisture foods
-Poultry and Pork
-Heat up salt water
-Steep any aromatics
DRY RUB
-Salt, (Sugar), spices
-Roasting pan set up, Elevate food( Roasting Rack, Mire Poix, foil ring)
-Place In Oven (Some require a hot sear first)
-Baste
-Determine Doneness-Temperature, Touch, appearances, Juices,
-Pull out and allow to rest
-Let rest
-Carry Over Cooking (Tent q/ Foil)
-Carving (keep vallied side up), use the right knife (boning knife or meat slicer)
-MAKE A SAUCE WITH THE PAN DRIPPINGS!
-Plating/Presentation
High and tight
Saucing 2 oz
Sliced-->on top
Whole-->On plate
Compound Butter
Tender is preferred
POULTRY
-72% water
-20% protein
-7% fat
-1% minerals
-The US is the biggest poultry producer in the world but only the second biggest distributer (about 20% of our poultry is distributed)
-We use about 100 billion pounds of feed each year
-Non flying birds have light and dark meat
-Flying birds only have dark meat
-Skin is white to yellow
-Sold by size categories
Age
Small
Appearance
Skin in tack
-There are about 50 breeds for cattle
-We eat about 10 of those breeds
Primal Cuts: The primary cuts of the muscle, bone and connective tissue by the initial butchering of the carcass.
Sub-Primal: The basic cut produced by each primal.
Fabricated Cuts: Individual portions cut from the sub-primal
-The amount of connective tissue determines the meats tenderness
Marbling: Is the intramuscular fat on the cut, it adds tenderness and flavor to the meat and is a principal factor in the determining of the meats quality.
Subcutaneous Fat: exterior fat between the hide and muscles.
Collagen: Protein found in the connective tissue. turns into gelatin when cooked in moisture (stock bones)
Elastin: Ligaments and Tendons; also shows up as white silver skin covering the meat
Grading Meats: is the grading of intramuscular fat (prime, choice, select)
Inspecting Meats: Is for wholesomeness, to make sure its safe
Upper Cuts: Chuck, Rib, Loin, and Round
Lower Cuts: Brisket, Shank, Plate, Flank
Lean Beef: has 10g of fat for every 100g of weight
Super lean: has 5g of fat for every 100g of weight
ROASTING
-Dry cooking Method
-Larger Protein --> Bone in, whole
-Starchy Vegetables
MISE IN PLACE
-Pre Heat Oven
-250 to 500 degrees
-Prepare food item
-Trussing ---> Compact size, uniform shape, Help retain moisture
-Barding and/or Larding ---> L is inside B is outside
Marinating = verb
Marinade = noun-Item
COMMON INGREDIENTS IN A MARINADE
-Far, Acid, Aromatics, Salt
BRINING
-Low fat/moisture foods
-Poultry and Pork
-Heat up salt water
-Steep any aromatics
DRY RUB
-Salt, (Sugar), spices
-Roasting pan set up, Elevate food( Roasting Rack, Mire Poix, foil ring)
-Place In Oven (Some require a hot sear first)
-Baste
-Determine Doneness-Temperature, Touch, appearances, Juices,
-Pull out and allow to rest
-Let rest
-Carry Over Cooking (Tent q/ Foil)
-Carving (keep vallied side up), use the right knife (boning knife or meat slicer)
-MAKE A SAUCE WITH THE PAN DRIPPINGS!
-Plating/Presentation
High and tight
Saucing 2 oz
Sliced-->on top
Whole-->On plate
Compound Butter
Tender is preferred
POULTRY
-72% water
-20% protein
-7% fat
-1% minerals
-The US is the biggest poultry producer in the world but only the second biggest distributer (about 20% of our poultry is distributed)
-We use about 100 billion pounds of feed each year
-Non flying birds have light and dark meat
-Flying birds only have dark meat
-Skin is white to yellow
-Sold by size categories
Age
Small
Appearance
Skin in tack
Vocabulary #7
Conduction: The movement of heat from one item to another through direct contact. For example, when the flame of a gas burner touches the bottom of a sauté pan, heat is conducted to the pan.
Convection: refers to the transfer of heat through a fluid, which may be liquid or gas.
Radiation: does not require physical contact between the heat source and the food being cooked. Instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiant heat are used in the kitchen: infrared and microwave.
Coagulation: Refers to the irreversible transformation of proteins from a liquid or semiliquid state to a solid state. As proteins cook, they lose moisture, shrink and become firm.
Gelatinization: Is the proper term for the cooking of starches. Starches are complex carbohydrates present in plants and grains such as potatoes, wheat, rice and corn. When a mixture of starch and liquid is heated, remarkable changes occur. The starch granules absorb water, causing them to swell, soften and clarify slightly.
Caramelization: The process of cooking sugars.
Dry-Heat Cooking Method: cooking methods, principally broiling, grilling, roasting and baking, sautéing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection
Moist-Heat Cooking Method: subject food to heat and moisture.
Broiling: a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source
Grilling: A dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals
Sautéing: a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures
Conduction: The movement of heat from one item to another through direct contact. For example, when the flame of a gas burner touches the bottom of a sauté pan, heat is conducted to the pan.
Convection: refers to the transfer of heat through a fluid, which may be liquid or gas.
Radiation: does not require physical contact between the heat source and the food being cooked. Instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiant heat are used in the kitchen: infrared and microwave.
Coagulation: Refers to the irreversible transformation of proteins from a liquid or semiliquid state to a solid state. As proteins cook, they lose moisture, shrink and become firm.
Gelatinization: Is the proper term for the cooking of starches. Starches are complex carbohydrates present in plants and grains such as potatoes, wheat, rice and corn. When a mixture of starch and liquid is heated, remarkable changes occur. The starch granules absorb water, causing them to swell, soften and clarify slightly.
Caramelization: The process of cooking sugars.
Dry-Heat Cooking Method: cooking methods, principally broiling, grilling, roasting and baking, sautéing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection
Moist-Heat Cooking Method: subject food to heat and moisture.
Broiling: a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source
Grilling: A dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals
Sautéing: a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures
