nit 1: Understanding Meat

In this unit, you will be able to:

o explain meat composition and structure;

o enumerate the different types of meat;
o define the basic terminologies for preparing meat dishes; and
o differentiate tools and equipment for meat dishes.

Unit Descriptor
This unit will serve as a foundation for what you must first need to know about meat and preparing it: its
composition, its different types, and the tools, equipment, and terminologies related to preparing meat
dishes.

Lesson 1: Understanding Meat

Session Objectives
In this lesson, you will be able to:

1. Differentiate meat composition; and

2. Explain structure of meat

Introduction
Knowing what meat is composed of and familiarity with its structure will help us understand what happens
to meat when we cook it. This will help us decide how to cook a certain meat and what adjustments must
be made when the obtained meat is not as tender as desired.

Meat Composition
Meat is a generic term used to describe the flesh of animals. It is made up of muscles which are primarily
composed of water, protein and fat.

% Component Implication in Cooking

75 % Water Since muscle is mainly made up of water, cooking can lead to loss of
water. Too much moisture loss will lead to shrinkage, dry meat,
weight loss and loss of profit. Know the appropriate way to handle
and prepare meat to avoid these.
20 % Protein This makes up the solid material in meat. Cooking meat can make it
firm and overcooking it can toughen in. That’s why we should know
the proper “doneness” of each dish.
5% Fat Most meats have an average of 5% fat but beef can have up to 30%
fat.
Although less fat is recommended for health and dietary concerns, a
certain amount of fat can help make meat juicy, tender and more
flavorful.
This is because fat protects meat from moisture loss during cooking.
>1 % Carbohydrate Although carbohydrate is very low in meat, it helps give a desirable
taste when meats are browned by roasting, broiling or sautéing.
Carbohydrates help achieve the desirable flavor and appearance of
meat.
SOURCE: Wayne Gislen 2011. Professional cooking 11th edition. Chapter 10. Understanding Meat and
Game. USA: RR Donnelley and Sons Company
Muscle Fibers are the long thin fibers bundled together that make up muscles. The composition of meat
determine the
Fine-grained meat, like tenderloin steak, come from animal parts with small fibers bound in small
bundles.
Course grained meat, like brisket or bottom round, come from animal parts with large fibers.
Connective Tissue bind muscle fibers together. meats with high connective tissue come from:

 muscles that are frequently used like legs.

 older animals.
Meat can be made tender by:

 Cooking it with moist methods at low temperature.

 Marinating it with acids like vinegar and lemon, or adding tomato or wine to the cooking liquid
 Using tenderizers like papain (papaya extract). Be careful when using tenderizers though because
long exposure at room temperature can make meat mushy.
 Pounding and cubing (like cubed steak).
 Grinding.
 Making very thin slices against the grain.

Lesson 2: Introduction to the Different Types of

Meat
Session Objective
In this lesson, you will be able to differentiate the different types of meat and offal according to the animal
source.

Introduction
This lesson will introduce us to different types of meat and give us a preview of which part of the animals
each cut comes from.

Pork Meat
Pork Cuts Secondary Cuts Restaurant Cuts

1 Trotter (hindquarter
Boned and farced
and forequarter)

2 Hock (hindquarter and

Boned – smoked
forequarter)

Whole boned – topside

3 Leg escalope – round –
silverside – dice – mince

Steak – chop – dice – stir fry

4 Rump
strips – mince

Fillet – medallion – butterfly

5 Tenderloin (fillet)
steak

6 Mid loin Rolled – chops – steak

7 Rib loin Cutlet – rolled loin – rack

8 Spring Spare ribs – rolled – diced

Whole boned – chops -

9 Foreloin (shoulder)
diced – pork scotch – mince

Whole boned – escalopes –

10 Neck
diced
 PIG Appearance
Dark red in colour, firm feeling, strong
Liver
flavour.
Head Must be clean and bright in colour.
Trotter
Must be clean and bright in colour.
s
Must be clean, pale creamy colour, fresh
Ears
smell.
Cheeks Cleaned of any skin.
Kidney Dark red in colour, strong in flavour.

Beef and Veal Meat

Beef Cuts Secondary Cuts Restaurant Cuts
1 Shin Osso bucco cut or diced
2 Topside (silverside Escalloped pieces – mince –
and girello behind) diced – whole roast
3 Round (knuckle) Whole roast – diced
Rump Steak – main eye
4 Rump
muscle roast
Eye fillet – tournedos -
5 Tenderloin (fillet) medallions – strips – tartare –
minute steak – chateaubriand
Sirloin Steak – t-bone -
6 Sirloin/strip loin
porterhouse – whole roast

Scotch fillet – cutlets – rolled –

7 Rib eye standing rib/rack, Rib eye
steak

OX, BEEF, BUFFALO Appearance

Liver Dark red colour, darker in older animals.
Kidney Strong , normally unpleasant flavour.
Weighs approximately 700g, not generally
Brain
used as strong in smell.
Pale yellow skin cover flesh. Weighs
Tongue
approximately 2 – 3 kg.
White or creamy in colour. Lining of first and
second stomachs, usually sold cleaned and
Tripe
blanched. Two types ‘honeycomb’ and the
tougher ‘blanket’.
Bone- marrow Inside bone, creamy in colour.
Tail Clean, no skin, smell fresh, not feeling sticky.
Heart Smell fresh, dark colour.

Lamb Meat
Lamb Cuts Secondary Cuts Restaurant Cuts
1 Shank (hindquarter
Frenched shank
and forequarter)
Whole boned – topside –
2 Short leg
round – silverside
3 Chump Chump – chops
4 Tenderloin (fillet) Fillet
Rolled loin – chops – eye
5 Short loin (mid loin)
denuded – rosettes
6 Rack (rib loin) Racks – cutlets – chops
7 Breast Epigrams – diced. mince
8 Neck Diced – chops- mince

Boned rolled – diced – chops

9 Square cut shoulder
- mince

LAMB Appearance
Pale greyish in colour, delicate, handle with
Brains
care.
Pale pinkish colour. Smaller than calf's
Sweet-bread
sweetbread, but still very delicate.
Tongue Pale in colour, delicate flavour.
Liver Light red in colour, milder in flavour.
Bright red in colour, healthy covering of fat
Heart
around top.
Head Must be clean and bright in colour.

Lesson 3: Basic Terminologies for Preparing

Meat Dishes
Session Objective
In this lesson, you will be able to learn the terminologies related to preparing meat dishes.

Introduction
Familiarity with different cooking terminologies will guide you on what to do and what to use. Here are a
few terms related to preparing meat dishes.

Common Terminologies
 Term Explanation
Animal Carcass Animal after slaughter without skin
The technique of brushing, spooning or pouring liquids over
Baste
food. Especially roasts to preserve moisture.
It has a sharp point and narrow blade. It is used in food
preparation for removing the bones of poultry, meat, and fish.
Boning knives are not as "thick" as some of other popular
Boning knife kitchen/butcher knives, as this makes precision boning,
especially in deep cuts and holes, much less difficult. A stiff
boning knife is good for boning beef and pork, but a very
flexible boning knife is preferred for poultry and fish
Braise Slow cook in container with lid inside an oven
Casserole cooking is generally done in an oven to bake where
heat circulates all around the cooking vessel. Casseroles may be
Casserole cooked covered or uncovered. The word casserole is also used
for the food cooked and served in such a vessel, with
the cookware itself called a casserole dish or casserole pan.
Cutlet Meat attached to the single bone of an animal
Fillet Portion of tender meat
Term used to describe fleshing meat from bone on cutlets. Also
Frenched referred to as ‘French cut’
Grill Cooking food with heat from below
The heart is a hollow muscular organ that pumps blood
Heart
throughout the blood vessels to various parts of the body.
Hock Pig’s feet
Limb or an appendage of an animal, used for locomotion or
Leg
support
Vital organ wide range of functions, including detoxification,
Liver protein synthesis, and production of biochemicals necessary for
digestion.
Describes the layers of fat through the muscle meat of animals.
Marbling Normally found in the striploin portion of the animal
Soft tissue found in most animals that function to produce force
Muscle and motion inclusing maintaining and changing posture,
locomotion, as well as movement of internal organs
A small round piece of meat, especially loin or fillet of lamb,
Noisette veal, or pork
Cut from midloin, boned and rolled, usually from lamb meat
Also called variety meats or organ meats. Refers to the internal
Offal
organs and entrails of a butchered animal.
Primary cut Carcass of animal as it comes from the abattoir to meat sellers
Single cut serves of meat to be cooked by restaurant to
Restaurant Cut customers
A dry heat cooking method. Generally, where food is cooked in
Roast
an enclosed environment.
Rump Cut of meat, from rear portion of animal legs
 Term Explanation
Salamander Equipment used to cook foods with radiated heat
Where primal cuts are then broken down further into retail, or
Secondary cut
"secondary," cuts.
Shoulder Front portion of an animal, leg and chest region
Sirloin Rib loin of beef with bone removed
Steak Single portion of boneless meat, sometimes on the bone
A moist heat cooking method where small piece of meat and
Stew vegetables are covered with liquid and simmered over a long
period of time.
Thymus gland from neck of animal, reducing in size as animal
Sweetbread ages
Topside Piece of meat from leg of animal, from inside of thigh

Lesson 4: Tools and Equipment for Meat

Dishes
Session Objectives
In this lesson, you will be able to:

1. Identify different tools and equipment used in cooking poultry and game meat; and
2. Explain the use of each tool and equipment.

Introduction
In this lesson there are basic tools and equipment for cooking that will be discussed. There are also some
tools that is specifically for preparing and cooking poultry and dishes.

Pots and pans and their uses

Stockpot - A large, deep, straight-sided pot for preparing

stocks and simmering large quantities of liquids. Stockpots with
spigots allow liquid to be drained off without disturbing the solid
contents or lifting the pot.

Saucepot – A round pot of medium depth, similar to a stockpot

but shallower, making stirring or mixing easier. This is used for
soups, sauces, and other liquids.

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Fry pan – It is the easiest pan to use for flipping food without
utensils.
Brazier - Round, broad, shallow, heavy-duty pot with straight
sides. This is used for browning, braising and stewing meats.

Saucepan – Similar to a small, shallow, light saucepot, but with

one long handle instead of two loop handles. It may have
straight or slanted sides. This is used for general range-top
cooking.

Sauté Pan, straight-sided – Similar to a shallow, straight-sided

saucepan, but heavier. This is used for browning, sautéing, and
frying. Because of its broad surface area, the sauté pan is used
for cooking sauces and other liquids when rapid reduction is
required.

Sauté pan, slope-sided – Also called fry pan. This is used for
general sautéing and frying of meat, fish, vegetables, and eggs.
The sloping sides allow the cook to flip and toss items without
using a spatula, and they make it easier to get at the food when
a spatula is used.

Casserole or Dutch oven – This is made of very thick material

for slow heating of food which need softening, tenderizing and
long cooking. It may be rounded or oblong in shape but must be
very deep to accommodate meat, poultry and others together
with plenty of liquid.

Cast-iron Skillet – A very heavy, thick-bottomed fry pan. This

is used for pan frying when very steady, even heat is desired.

Double boiler – This has two sections. The lower section,

similar to a stockpot, holds boiling water. Meanwhile, the upper
section holds food that must be cooked at low temperatures and
cannot be cooked over direct heat.

Sheet pan or bun pan – Shallow rectangular pan (1 inch/25

mm deep) used for baking cakes, rolls, and cookies, and for
baking or broiling certain meats and fish.

Bake pan – Rectangular pan about 2 inches deep. This is used

for general baking and comes in a variety of sizes.

Roasting pan – Large rectangular pan, deeper and heavier

than bake pan. This is used for roasting meat and poultry.
Hotel pan – Also called counter pan, steam table pan, or
service pan. These are rectangular pans usually made of
stainless steel which are designed to hold food in service
counters. They can also be used for baking and steaming, and
food can then be served from the same pan. They are also
used for storage.

Bain-marie insert –usually, this insert is simply called bain-

marie. It is a tall, cylindrical stainless-steel container used for
storage and for holding foods in a bain-marie (water bath).

Stainless-steel bowl – This is a round bottom bowl used for

mixing and whipping for production of hollandaise, mayonnaise,
whipped cream, and egg white foams. This form construction
enables the whip to reach all areas. This comes in many sizes.

Back

Next

Measuring Devices

Scales – Most recipe ingredients are measured by weight, so accurate

scales are very important. Portion scales are used for measuring ingredients
as well as for portioning products for service.

Volume measures – These are used for liquids. They have lips which make
pouring easy and come in different sizes. Sizes are pints, quarts, half gallons,
and gallons. Each size is marked off into fourths by ridges on the sides.

Measuring cups – are available in 1-, ½-, 1/3-, and ¼-cup sizes. They can
be used for both liquid and dry measures.

Ladles – conventionally a type of serving spoon used for soup, stew, or other
foods. Some ladles, however, are used for measuring and portioning liquids.
The size, in ounces, is stamped on the handle.

Scoops – Comes in standard sizes and have a lever for mechanical release.
They are used for portioning soft solid foods.

Thermometers -Used to measure temperatures. There are many kinds for

many purposes.

Kinds of Thermometers:
 Meat thermometer indicates internal temperature of meats.
 Instant-read thermometer gives reading within a few seconds of being inserted in a food product.
 Fat thermometers and candy thermometers test temperatures of frying fats and sugar syrups.
 Special thermometers are used to test the accuracy of oven, refrigerator, and freezer thermostats.
Graduated Cups

 Glass/Plastic – used for measuring liquids.

 Plastic/Steel – used for measuring dry ingredients.
Measuring Spoons – Used in measuring small volume of dry and semi-dry ingredient. Generally used in
cooking and baking and for spices and seasonings.

Hand tools and small equipment

Ball cutter, melon ball scoop, or parisienne knife –
This tool’s blade is a small, cup-shaped half-sphere. It is
used for cutting fruits and vegetables into small balls.

Cook’s Fork – Heavy, two-pronged fork with a long

handle. Used for lifting and turning meat and other items.

Straight spatula or palette knife – A long, flexible

blade with a rounded end. This is mostly used for
spreading icing on cakes and for mixing and bowl
scraping.

Sandwich spreader – A short, stubby spatula. Used for

spreading fillings and spreads on sandwiches.

Offset spatula – Broad blade, bent to keep hand off hot

surfaces. Used for turning and lifting eggs, pancakes
and meats and griddles, grills, sheet pans and so on.
Also used as a scraper to clean bench or griddle.

Rubber spatula or scraper – Broad flexible, rubber or

plastic tip on long handle. Used to scrape bowls and
plans. Also used for folding in egg foams or whipped
cream.

Pie server - A wedge-shape offset spatula, used for

lifting pie wedges from pan.
Bench scraper or dough knife – A broad, stiff piece of
metal with a wooden handle on one edge, used to cut
pieces of dough and to scrape workbenches.

Pastry wheel or wheel knife – A round, rotating blade

on a handle, used for cutting rolled-out dough and pastry
baked pizza.

Spoons: solid, slotted, and perforated – Large

stainless-steel spoons that hold about 3 ounces (90mL).
Used for stirring, mixing, and serving. Slotted and
perforated spoons are used when liquid must be drained
from solids.

Skimmer – This is a perforated disk, slightly cupped, on

a long handle. It is used for skimming froth from liquids
and for removing solid pieces from soups, stocks, and
other liquids.

Tongs – Spring-type or scissors-type tools used to pick

up and handle food.
Wire whip – Loops of stainless-steel wire fastened to a
handle.

China cap – Cone-shaped strainer. Used for staining

stocks, soups, sauces, and other liquids.

Fine china cap or chinois (shee-nwah) – China cap

with very fine mesh. Used to strain when great clarity or
smoothness is required in a liquid.

Strainer – Round-bottomed, cup-shaped strainer made

of screen-type mesh or perforated metal. Used for
straining pasta and vegetables.

Sieve – Screen-type mesh supported in a round metal

frame. Used for sifting flour and other dry ingredients.
Colander – Large perforated bowl made of stainless
steel or aluminium. Used to drain washed or cooked
vegetables, salad greens, pasta, and other food.

Food mill – Used for pureeing foods. A tool with a hand-

turned blade that forces food through a perforated disk.
Interchangeable disks have different coarseness or
fineness.

Grater – A four-sided metal box with grids of varying

sizes. Used for shredding and grating vegetables,
cheese, citrus rinds, and other foods.

Zester – Small hand tool used for removing the colored

part of citrus peels in thin strips.

Channel knife – Small hand tool used mostly in

decorative work.

Pastry bag and tubes – Cone-shaped cloth or plastic

bag with an open end that can be fitted with metal tubes
or tips of various shapes and sizes. These are used for
shaping and decorating items such as cake icing,
whipped cream, duchesse potatoes, and soft dough.

Pastry brush – Used in glazing or oiling and made with

natural bristle.

Chopping board – It is where food items to be sliced or

chopped are placed.
 Pastry blender – This is a hand tool with a set of steel
cutter on the bottom. It is used to cut fats into flour
quickly.

Scooper – It is used in scooping ice cream.

Sifter – It is used for sifting flour, dusting cakes with

sugar and in straining liquid.

Kitchen timer – This will help you perform different

tasks at the same time. It usually comes in one hour
range.

Steel spatula – It is a long flexible blade used for

spreading.

Knives

French knife or Chef’s knife – This is the most used knife in

the kitchen for chopping, slicing, dicing and so on. Its blade is
wider nearing the handle and tapers till it reaches the sharp
point. Knives with ten inches blades are often used in the
kitchen. This is also included in the chef’s kit.

Paring knife – This is a small and pointed knife around 2 to 4

inches long. This is used for trimming and paring vegetables
and fruits.

Stoves

 Flat tops/Hot tops – these are ranges with flat metal heating surfaces.

.
  Open Burner – this is the most popular type of range which is
specifically sized for single pots or pans.

Do you know that?

Range is the work horse or the backbone of the kitchen where one can fry, boil, simmer, poach, etc.

Steamers and Cookers

Steam Equipment - this is like a kettle surrounded on the bottom and sides with a
hollow jacket that fills with steam when turned on.

Grillers

Broiler and Griller – Are both used for cooking the same kinds of food. The
main difference, however is that heat comes from above in a broiler, while it
comes from below in a griller. Also, using a griller gives more pronounced grill
marks

Griddle – Is a flat heated surface that is usually surrounded by grease that

drains into a receptacle. It is used to cook pancakes, eggs, sausages, grilled
sandwiches, burgers, and hotdogs.

Ovens
Oven – Is an enclosed space inside of which heated air does the cooking.
Examples:

 Range ovens
 Stack or deck oven
 Convection oven
 Combination steamer oven
 Slow cook and hold oven
 Microwave oven
Deep-fryers

Tilting Fry pan – Is a large shallow pan with a continuous heat source. It is normally used as a fryer at
high temperature but can also be used in braising at low temperature.

Deep fat fryer - Has a single function that is only for frying.
 Lesson 1: Purchasing Meat
Session Objectives
In this lesson, you will be able to:

1. Discuss the factors to consider in buying meat; and

2. Discuss the traits of purchased meat.

Introduction
Purchasing meat properly plays a huge factor in the safety of those who will handle and eat the food. Also
buying the right kind of meat and cuts, and choosing good quality meat can help minimize wastage and
save money. This lesson will help you identify good meat from bad meat and give you guide questions in
buying meat.

Factors to consider in buying meat

Here are some of the questions we have to ponder on when buying meat:
Is the supplier credible?

 Is he/she authorized to sell meat?

 Is his/her stall or delivery truck clean?
 Does he/she consistently supply the cuts I need at the quality I require?

Is the meat well-butchered?

 Are the cuts the same size and thickness?

 Are the cuts smooth with no ragged edges, hacked bits, or uneven sections?

Does the meat have a good texture?

 How tight or uniform do the muscle fibers look?

 Are the fibers broken, loose or uneven?

Inspection Stamps
Meats should have inspection stamps to indicate that they have been inspected by authorities and are fit
for human consumption.
For locally produced meat, look for the stamp of the National Meat Inspection Service (NMIS). For
imported meat, look for the stamp of their country’s meat inspection authority. Like for the US, there is
the USDA inspection stamp.

Factors to consider in buying meat

Meat Grades
The United States Department of Agriculture (USDA) grades meats, which serves as an indicator of the
quality of the meat. Here is a table of quality grades per type of meat.

This grade indicates how tender and flavorful meat will be when prepared. Generally, USDA graders
check for:

 Color
 Texture
 Firmness
 Marbling
 Age of the animal

Tips in Purchasing:

 Choose a reputable supplier.

 Learn the ideal state of products and possible alternatives, as well as seasonal availability and
current prices.
 Be clear with GIVING instructions to SUPPLIER TO ensure the business receives exactly what they
need.

SOURCE:
1 Johnson & Wales University. 2010. Culinary Essentials. Chapter 23: Meat Cookery. USA: McGraw-
Hill Companies, Inc.
2 Emma Christensen . “Smart Shopper: What to Look for When Buying Meat”. Last modified May 26,
2010. http://www.thekitchn.com/smart-shopper-what-to-look-for-117840

Traits of Purchased Meat

This table presents the desirable and undesirable characteristics of meat, which can serve as guide in
choosing meat.

Remember:

For beef:

 Very heavy, so not economical to purchase whole or half carcass. Normally purchased in secondary
cut mode.
For lamb, pork and goat:

 Can be purchased by full or half carcass

 Restaurants would purchase by secondary cuts and breakdown for their own need or purchase from
butcher pre-cuts into portion sizes
 Cleaning and trimming meats for restaurant service would be then done by the end
user

Lesson 2: Different Cuts of Meat

Session Objectives
In this lesson, you will be able to:

1. Identify the different types of meat per animal; and

2. Identify their different cuts.

Introduction
The previous lesson has introduced you to the parts of animals and their meat’s market forms. This
lesson will show you what these market forms and cuts look like

Basic Cuts

This refers to the whole body minus the head, feet, entrails and hide (except for pork). This is rarely
purchased though since it will require resources animal

Basic Cuts
Partial Carcasses
These are the first breakdown of the carcass. These are the sides, quarters, foresaddles and
hindsaddles. But these are still to large in food service. Pork carcasses, however, are directly cut into
primal cuts.

Primals
These are divisions of the sides, quarters, foresaddles and hindsaddles.

Fabricated Cuts

Are trimmed versions of primal cuts and can even be cut ready for cooking.

Source: Wayne Gislen 2011. Professional cooking 11th edition. Chapter 10. Understanding Meat and
Game. USA: RR Donnelley and Sons Company
Lesson 1: Occupational Safety and Hygiene
Session Objectives
In this lesson, you should be able to:

1. Enumerate the Personal Protective Equipment used in preparing poultry and game meat;
2. Practice washing hands properly;
3. Exhibit hygienic practices; and
4. Practice kitchen safety measures.

Introduction
To avoid accidents and problems in the work station and in food preparation, one must practice
occupational safety and health procedure. This includes the use of PPEs, practice proper hand washing
and hygienic practices, and kitchen safety measures. In this lesson, the mentioned topics will be
discussed.
Hygienic Practices
If you work with food, you must always be clean and in good health;

1. Bathe daily and wear clean clothes.

2. Make it a habit to wash your hands before preparing food.
3. Never go to work if you are sick, especially if you have symptoms of diarrhea, vomiting, fever, or if
you have any discharge from your nose or eyes.
4. Notify your supervisor when you are sick and certain illnesses will require you to stay home until
your doctor has cleared you.
5. Make sure that your nails are short, clean, and without nail polish.
6. Remove all jewelries before handling food. A simple wedding band is an exception.
7. Wear hairnets.
8. Never eat or smoke in food preparation or food storage areas.

Source: Hygienic Practices http://seafood.oregonstate.edu/.pdf%20Links/Food-Safety-Manual-FDA.pdf

[PAGE 3]
Saniting the Kitchen Premises
The same principles of washing and rinsing apply when washing dishes by hand in a three-compartment
sink. Before starting you must clean each sink compartment and drain board. Then pre-scrape the dishes
to remove the excess food. Now you can begin the three-step process:
After this process, it is a must to air dry the dishes on the drain board/rack. Once done, store the tools
and equipment in a clean place free from contamination.

Safety Measures in the Kitchen

To ensure safety in the kitchen:

 Store knives in a wooden block or in a drawer.

 Do not cook in loose clothes to avoid it from getting burned.
 Keep long hair tied back.
 Avoid cooking while wearing dangling jewelry for it may be tangled around pot handles.
 Keep potholders nearby and make sure pot handles are turned away from the front of the stove.
 Don’t let temperature-sensitive foods sit out in the kitchen to avoid food spoilage.
 Wipe up spills immediately to avoid slippery floor and accidents.
 Separate raw meat and poultry from other items whenever you use or store them to avoid cross-
contamination.
 Wash your hands before handling food and after handling meat or poultry.
Source: Safety Measures in the Kitchen= http://www.dummies.com/how-to/content/basic-rules-of-
kitchen-safety.html
Lesson 1: Cleaning Meat
Session Objectives
In this lesson, you will be able to:

1. Define meat cleaning terms;

2. Enumerate common meat presentations; and
3. Discuss how to clean meat.

Introduction
This lesson will demonstrate how to clean, trim and slice meat to present them as Easy carve leg round
removed, frenched shank, and loin nosette.

Cleaning and Trimming

Cleaning meat involves removing excess fat cover, lymph nodes, connective tissue and blood vessels.
Trimming is cutting meat to a certain shape and size to make it more appealing. It can either be trimming
fat coverage or trimming bones to a certain length.
Slicing can refer to cutting raw or cooked meat. These cuts could either be steaks, chops and escalopes,
or for use in sandwiches, canapés, salads, appetisers or entrees.
SOURCE: William Angliss Institute of TAFE. Prepare portion controlled meat cuts Trainee
Manual. ASEAN, 2013. Waseantourism.com

Meat presentation
Some of the most common presentation of meat are:

 Easy carve leg round removed

 Frenched shank
 Loin nosette
SOURCE: William Angliss Institute of TAFE. Prepare portion controlled meat cuts Trainee
Manual. ASEAN, 2013. Waseantourism.com
Lesson 2: Meat Cooking Principles
Session Objectives
In this lesson, you will be able to:

1. Determine to cook meat according to their tenderness; and

2. Determine how done a product is through its color.

Introduction
Two noticeable indicators in cooking meat are its tenderness and color. In this lesson, these indicators will
be well discussed for you to determine how done a meat product is.

Tenderness
Cook meat wrong and tender cuts can become tough. Cook meat right and tough cuts can become
tender.
Use high-heat cooking like broiling and grilling for tender cuts. And use low-heat cooking for large cuts
like top round.
SOURCE: Johnson & Wales University. 2010. Culinary Essentials. Chapter 23: Meat Cookery. USA:
McGraw-Hill Companies, Inc.

Session Objectives
In this lesson, you will be able to:

1. Explain the different dry methods of cooking;

2. Explain the different combination methods of cooking; and
3. Explain the different moist methods of cooking.
Introduction
Cooking methods could either be dry, moist or a combination of both. This lesson will discuss the different
cooking methods. You should take notice of the definitions since many methods only differ by
temperature, length in cooking, or amount of liquid used.

Dry method
Roasting is cooking by enveloping food in hot, dry air, temperatures of at least 300°F or more. Ovens are
used for these methods.
Tips:

 Do not use water or other liquids.

 Meat is generally not covered during roasting.
 Baste meat with its natural juices or a flavorful seasoned stock. You can lay meat with the fat side up
so that when they melt, they will naturally baste the meat and keep it moist.
 In seasoning:
1. Trim fat to help seasoning penetrate meat
2. Season meat several hours prior to roasting.
3. Season meat again when done cooking.
4. Season meat’s juices and serve them with meat.

Dry method
Grilling and Broiling is cooking with open flame. However, the heat source comes from below the meat in
grilling, while the heat source is above the meat during broiling.
Tips:

 Only cook meat to rare or medium rare with a browned crusty surface and a render juicy interior.
 Higher heat is needed for short cooking time.
 Longer cooking is needed for thicker cuts.
 Set different grill controls to different temperatures across the surface, so that cooking meat to the
varying temperature it needs will be easier.
 Make sure heat is high enough when cooking red meat so that the surface will be brown and crispy.
 In seasoning:
1. Season meat just before cooking (minutes or hours).
2. Meat that tend to be dry when broiled or grilled can be marinated in butter or served with
butter.
3. Spice rubs, a mixture of ground spices, can be rubbed on meat to season it.
Sautéing and Pan Frying is cooking with oil in a pan. The heat source is usually a range and is set to
medium-high heat.
Tips:

 Heat pan before adding fat.

 Make sure the amount of oil used will cook all surfaces.
 Don’t overcrowd the pan.
 Turn or move meat as little as possible.
 Avoid using unclarified butter since it burns quickly.
 If you use wet marinate, pat dry the meat to brown it properly.
 In sautéing, use a small amount of fat and heat it until it is very hot.
 In frying use moderate amount and heat it until it is hot.
SOURCE:
1 About. “Basic Cooking Methods: Dry Heat and Moist Heat Cooking”. Last modified October 29,
2016. http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm
2 The Culinary Cook. “Cooking Methods: Learning How to Cook”. Last modified
2013. http://theculinarycook.com/cooking-methods-how-to-cook/
3 Johnson & Wales University. 2010. Culinary Essentials. Chapter 23: Meat Cookery. USA: McGraw-
Hill Companies, Inc.

Combination Method
Braising involves slow cooking meat in a covered pot at a low temperature for a long time. In braising, you
first sear or sauté the meat, then you add stock or other liquids to start the slow cooking.
This is usually done to old tough meat to break it down.
Stewing is similar to braising except stewing completely covers the meat with stock. This is of course the
preferred method when making stew or other soup-like dishes.
Tips for stewing and braising:

 Avoid using large amounts of salt because this will slow browning process.
 Marinate meat for several hours up to a day for better flavor and more tender meat.
 Pat meat prior to browning.
 Dredge meat in flour to improve browning.
 Do not use more liquid than necessary.
 Make sure meat is fork tender when done.
SOURCE:
1 The Culinary Cook. “Cooking Methods: Learning How to Cook”. Last modified
2013. http://theculinarycook.com/cooking-methods-how-to-cook/
2 Johnson & Wales University. 2010. Culinary Essentials. Chapter 23: Meat Cookery. USA: McGraw-
Hill Companies, Inc.

Moist Method
Boiling is cooking with a water temperature of 100C. It involves submerging the whole food in water and is
usually not recommended for poultry but can be used for sterilizing and pasta.
Steaming is cooking food with steam (evaporated water). This method is generally used for tender meat,
or cuts and is usually done in hospitals or for special dietary cooing.
Poaching is cooking food in a liquid with a temperature ranging from 140°F to 180°F. Here you can see
the liquid moving but no bubbles are formed yet. This is usually used for very delicate items or tender
meats.
Simmering is similar to poaching but with a higher temperature from 180°F to 205°F. Here you can see
some bubbles forming.
SOURCE:

1. About. “Poaching, Simmering & Boiling: Cooking in Hot Water or Stock”. Last modified November
14, 2016. http://culinaryarts.about.com/od/moistheatcooking/a/boiling.htm
2. The Culinary Cook. “Cooking Methods: Learning How to Cook”. Last modified
2013. http://theculinarycook.com/cooking-methods-how-to-cook/

Lesson 4: Prepare Meat Dishes

Session Objective
In this lesson, you will be able to cook different meat dishes.

Introduction
This lesson contains different recipes of meat dishes. These recipes would show different methods and
techniques in preparing meat.

Offal Dishes
The offal dishes we are going to learn are:

1. Lengua lesgislativa
 2. Baked bone marrow
3. Sisig pizza

Mis en place:

 Wash, rinse and cut tomatoes ad bell peppers.

 Cut chorizo, garlic and onions.
 Prepare all ingredients.
Procedure:

1. Brush grill with oil and grill tongue at 230C for smoked flavor.
2. Heat oil; melt butter and sauté garlic lightly.
3. Add onions and tomatoes, sauté until soft.
4. Add paprika, bay leaf, vinegar, olives and bell pepper. Simmer for about 2 minutes.
5. Add the stock from the cooked tongue and cover pan. Simmer for 10 – 15 minutes until sauce is
slightly reduced.
6. Mix the flour with some melted butter and add to the sauce to thicken.
7. Min in the pate, chorizo and capers. Simmer for 5 minutes until sauce thickens.
8. Season with salt and pepper and add sherry.
9. Plate tongue with sauce and serve

Baked Bone Marrow

Yield: 5 servings

Equipment: laboratory uniform, cleaning materials measures, chopping board, chef’s knife, baking pan,
and oven.
Mis en place:

 Prepare all ingredients.

Procedure:
 1. Drizzle baking pan with oil.
2. Season bone marrow with salt and pepper.
3. Place bone marrow in the baking pan.
4. Put inside the oven set at 180C for 15-25 minutes.

Sisig Pizza

Yield: 3 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, griller, tongs,
pan, silicone pastry brush, and wooden spoon.

Mis en place:

 Wash, rinse and cut chilies, tomatoes, and bell peppers.

 Peel and cut onion.
 Prepare all ingredients.
Procedure:

1. Grill pork ears at 180C to achieve smoked flavor.

2. Finely chop ears.
3. Grill pizza bread.
4. Saute onion, ginger, garlic and pig ears.
5. Season with salt and pepper.
6. Add liver spread, lemon juice and turn off fire.
7. Add bell peppers, tomatoes and chilies.
8. Put on pizza bread with cheese, plate and serve.

Beef and Veal Dishes

The beef and veal dishes we are going to learn are:

1. Beef Rendang
2. Chapchae
3. Beef wellington
Beef Rendang
Yield: 5 servings
Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, food
processor, mixing bowl, saucepot, and wok.

Grind garlic, shallots, ginger, lemongrass, and turmeric to a fine paste using
food processor.
Mis en place:

 Put beef to a mixing bowl.

 Marinate the beef cubes in the spice paste.
 Add the dry-fried cumin seeds, black pepper, soy sauce, pinch of salt.
 Cover with cling wrap then put in the chiller. Marinate for atleast 1 hour.
Procedure:

1. Put the marinated beef in a sauce pot.

2. Pout coconut milk, water and orange juice into a wok.
3. Put lime leaves then turn on fire to high heat. Cover.
4. Stir well while the liquid comes to a boil.
5. Reduce the heat and simmer gently till the meat is tender. Add the potatoes at the last minutes to
avoid being overcooked.

Chapchae

Yield: 10 servings
Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, pot,
colander, food processor, wok, mixing bowl, and wooden spoon.
Mis en place:

 Wash, rinse and cut beef, carrots, mushroom, bell peppers, and spring onion.
 Peel and cut onion.
 Crush garlic, ginger, and apple.
 Prepare all ingredients.
Procedure:

1. Blanch vermicelli in boiling water for 3-5 minutes. Strain using a colander. Set aside.
2. For the marinade, puree apple, garlic, ginger, 1 tbsp of chicken stock. Add sesame oil.
3. To marinate:
1. Put beef tenderloin in a mixing bowl.
2. Add Kikkoman.
3. Add Sugar.
4. Pour the marinade. Mix.
5. Season with white pepper and salt.
6. Add beef powder.
7. Put sesame seeds.
8. Add mirin.
9. Marinate for an hour.
10. To start cooking, in a wok, heat up the cooking oil. Sauté beef and wait until it’s tender.
Cover. Set aside.
11. Sauté onion in vegetable oil then season with salt.
12. Add mushroom. Mix using a wooden spoon. When cooked, transfer to the container of the
vegetables.
13. Pour chicken stock in the wok.
14. Add chili. Stir.
15. Put the noodles.
16. Add marinated beef tenderloin.
17. Turn off fire.

Add vegetables and mushroom

Beef wellington
Yield: 4 servings
Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, wire whisk,
mixing bowl, cling wrap, chiller, sauté pan, pastry brush, aluminum foil, and oven.

Mis en place:

 Prepare all ingredients.

Procedure:
For the quick puff pastry:

1. Add salt to all-purpose flour. Mix using wire whisk.

2. Cut butter into small pieces.
3. Mix butter with the mixture of salt and flour.
4. Add 2 tbsp of water.
5. Mix well.
6. Cover with cling wrap.
7. Put inside the chiller.

For the marinade:

1. To marinade tenderloin, season with salt and pepper. Set aside.

2. Put oil in a sauté pan then sear both sides of tenderloin fillets. Transfer to another container.

For the fillings:

1. In the same pan, sauté garlic.

2. Add mushroom.
3. Put liver spread.
4. Season with salt and pepper.
5. Add white wine. Do not stir until it evaporates.
6. Stir then add egg wash.
7. Turn off heat. Cool down.

To make beef wellington:

1. In the puff pastry, set bacon.

2. Set tenderloin on top of bacon.
3. Top with liver paste and the fillings.
4. Cover with puff pastry.
5. Brush with egg wash then season with salt.
6. Put in aluminum foil then bake in an oven set at 180C for 30 minutes.
Pork Dishes
The pork dishes we are going to learn are:

1. Siu Mai Dumplings w/ Pork

2. Hamon (Bulacan)
3. Baby back ribs
4. Sweet and sour pork
5. Sesame seed crusted pork
6. Crispy pork belly

Herb crusted rack of pork

Siu Mai Dumplings w/ Pork

Yield: 40-45 pieces

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, mixing bowl,
and steamer.

Mis en place:

 Wash, rinse and cut spring onions and ginger.

 Cut shallots and mushroom.
 Prepare all ingredients.
Procedure:

1. Mix garlic and onions to ground pork.

2. Add ginger. Mix well until thoroughly combined
3. Add mushroom.
4. Put oyster sauce.
5. Add the egg then mix.
6. Season with salt and pepper.
7. Add corn starch.
8. Put spring onions and mix well.
9. To tenderize the mixture, scoop up the mixture into a ball with your hands and throw it back with
some force into the bowl.
10. Spread the mixture in the wrapper. Make sure the mixture is well distributed in the wrapper.
11. Gently pleat so that it forms a basket shape with the top of the filling exposed.
12. Steam over boiling water for about 15-25 minutes until the filling is cooked.
amon (Bulacan)
Yield: 10 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife,

Mis en place:

 Prepare all ingredients.

Procedure:

1. For the basting sauce

1. Mix all ingredients together.
2. Heat basting sauce in pan and let it simmer.
3. Set aside.
2. Season baby back ribs with pepper.
3. Drizzle with olive oil.
4. Cover with foil.
5. Steam for 1 hour.
6. Grill baby back ribs for a few minutes.
7. After grilling the ribs, brush with basting sauce.

Baby back ribs

Yield: 4 servings
Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, mixing bowl,
and medium sauce pot.
Mis en place:

 Prepare all ingredients.

Procedure:

1. In a mixing bowl, combine the white sugar, iodized salt, pink salt, star anise and water.
2. Brine the pork loin for 2 hours. Cover with cling wrap.
3. In a medium sauce pot, combine pineapple juice, brown sugar, and beer for the simmering liquid.
4. Add the brined pork loin to the sauce pot then simmer over medium heat for 3 hours.
5. Plate and serve.

Sweet and sour pork

Yield: 10 servings
Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, deep-frying
pan, colander, and paper towels.
Mis en place:

 Wash and cut pork.

 Finely chop shallots.
 Prepare all ingredients.
Procedure:

1. Season both sides of pork loin with salt and pepper. Let it set for 30 minutes.
2. Dip pork loin in cornstarch then remove the excess cornstarch.
3. Deep fry pork in small batches without overcrowding the pan until golden brown.
4. Strain in a colander with paper towels.
5. To make the sweet and sour sauce, sauté shallots in oil.
6. Season with salt.
7. Put finely chopped red chili.
8. Pour vinegar. Reduce.
9. Add sugar.
10. Season with pepper.
11. Add tomato paste. Stir.
12. Add sesame oil.
13. Pour ½ cup of hot water. Stir then set aside.

Sesame seed crusted pork

Yield: 2 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, sheet pan,
sauté pan, colander, and paper towels.

Mis en place:
Prepare all ingredients.
Procedure:

1. Set pork strips on a sheet pan.

2. Season both sides of pork strips with salt and pepper.
3. Dredge pork strips in flour, coating all sides.
4. Dip chicken in egg; then roll chicken strips in sesame seed to coat well. Do for the rest of the strips.
5. Heat the oil in a sauté pan over medium heat.
6. Deep fry breaded pork strips in small batches without overcrowding the pan until golden brown.
7. Drain in a colander with paper towels.

Crispy pork belly

Yield: 10 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, baking pan,
aluminum foil, and oven.

Mis en place:
Prepare all ingredients.
Procedure:

1. Massage pork with salt, pepper, and white wine.

2. Place pork in baking pan.
3. Put garlic underneath the pork belly.
4. Cover baking pan with foil.
5. Put inside the oven set at 180C for 2 hours.

Herb crusted rack of pork

Yield: 1 serving

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, fork, sheet
pan, tongs, aluminum foil, steamer, pastry burns, and oven.

Mis en place:

 Wash, rinse and cut parsley and tarragon.

 Prepare all ingredients.
Procedure:

1. In a sheet pan covered with foil, set thyme then drizzle with oil.
 2. Place pork ribs in the foil.
3. Season with pepper.
4. Cover with foil.
5. Steam for 3 ½ hours.
6. Spread mustard on meat and pour the herb mixture on top.
7. Roast in the oven for 20 minutes at 180C.

Lesson 4: Prepare Meat Dishes

Lamb Dishes
The lamb dishes we are going to learn are:

1. Grilled chopped lamb steaks with rosemary

2. Roast Steak of Lamb
3. Lamb shawarma with yoghurt garlic sauce

Grilled chopped lamb steaks with rosemary

Yield: 1 serving

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, mixing bowl,
frying pan, wooden spoon, aluminum foil, baking sheet, toothpick, oven, tongs, turner, and griller.

Mis en place:

 Finely chop onion.

 Prepare all ingredients.
Procedure:

1. Sauté onion until tender.

2. Combine all ingredients except bacon and steak in a bowl and mix gently.
3. Soak steak in marinade for at least 1 hour.
4. Wrap the steak with strips of bacon until it is cover. Use toothpicks to fasten them together.
5. Wrap the meat in aluminum foil.
6. Roast for 10 minutes at 200C.
7. Grill at 210C.

Roast Steak of Lamb

Yield: 1 serving
Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, oven, baking
dish, pastry brush, aluminum foil, skillet.

Mis en place:

 Mince garlic.
 Prepare all ingredients.
Procedure:

1. Preheat oven to 300C.

2. In a baking dish, put in the seasoning and top it with steak.
3. Season with salt and pepper and brush with mustard.
4. Drizzle with olive oil.
5. Cover dish with aluminum foil and roast for 20 minutes.
6. Plate and serve.

Lamb shawarma with yoghurt garlic sauce

Yield: 10 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, baking sheet,
baking pan, tongs, mixing bowl, rubber spatula, whisk, griller, and oven.
Mis en place:

 Wash, rinse and cut tomatoes and cucumbers.

 Peel and chop garlic.
 Prepare all ingredients.
Procedure:

1. Brush meat with mustard and soak it in milk for one hour.
2. Grill the pita bread until hot.
3. Grill the lamb and season with salt.
4. For the sauce:
5. Turn garlic into paste by repeatedly sprinkling it with rock salt and pressing on it with the sides of a
chef’s knife.
6. In a bowl, thoroughly mix the yoghurt, olive oil, balsamic vinegar, lemon juice, paprika, pepper and
garlic with a whisk.

Roll lamb and vegetables in a pita bread, plate and serve with the sauce on the side

Mixed meat dishes

The mixed meat dishes we are going to learn are:

1. Swedish Meatballs
2. Meatball Kebabs with Paprika Cream Sauce

Swedish Meatballs

Yield: 10 pcs

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, pan, mixing
bowl, wooden spoon, gloves, scoop, baking sheet, whisk and saucepan.
Mis en place:

 Wash, rinse and cut dill.

 Finely chop onion.
 Beat eggs.
 Prepare all ingredients.
Procedure:

1. Sauté onions in oil until tender and add white wine. Cool thoroughly.
2. Mix in sautée'd onions with ground pork and ground beef.
3. Mix breadcrumbs, milk and egg in portions with allspice, nutmeg, half of the dill and salt. Leave at
least 1/5 of the milk for the sauce.
4. Mix ingredients thoroughly, cup a handful of the mixture and hurl at another bowl. This will
tenderize the meat.
5. Scoop some of the mixture and make a 60g ball.
6. Coat ball with breading. Repeat till you’ve shaped all of the mixture.
7. Pre-bake the balls at 200C for 10 minutes.
8. To make the sauce, boil the chicken stock.
9. Lower the fire and whisk in heavy cream.
10. Add remaining milk and dill while continuously whisking.
11. Put the balls in a baking dish then pour the sauce on the balls.
12. Cover the dish with aluminum foil.
13. Roast for 30 minutes at 165C.

Meatball Kebabs with Paprika Cream Sauce

Yield: 10 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, mixing bowl,
gloves, strainer, paper towel, spoon, and nonstick sauté pan.
Mis en place:

 Wash, rinse and cut parsley.

 Mince garlic.
 Prepare all ingredients.
Procedure:

1. Combine all ingredients for meatballs, except for oil.

2. Cup a handful of the mixture and hurl at another bowl to tenderize the meat.
3. Shape the mixture into 2” balls.
4. Heat olive oil over medium heat in a nonstick pan.
5. Deep-fry meatballs in batches and place on paper towel.
6. Plate and serve.