Cookery 10 MEAT PPT 1 1

COOKERY
10
MEAT
What is
Meat?
It is a term for the
flesh of cattle (beef
and veal), sheep
(lamb), and pig
(pork).
Meat comprises
water, protein, fat
and various amounts
of minerals and
vitamins.
BEEF
Is divided into large sections
called primal cuts.
These beef primal cuts or primal
are then broken down further
into individual steak and other
retail cuts.
VEAL
PORK
Same as with the beef, pork is
divided into large sections
called primal cuts, then these
primal cuts are then broken
down further into individual
retail cuts.
Pork is derived from
pig and is classified as
red meat.
It is less fatty than
beef.
SHEEP MEAT
Isalso a staple food in
some parts of the world
and is consumed in
many regions.
It is otherwise known
as mutton (meat of
mature sheep) or lamb
(immature sheep)
which is also classified
as red meat.
Types of
Knives and
their Uses
FRENCH KNIFE
OR CHEF’S KNIFE
 For general
purpose like
chopping, slicing,
and dicing.
UTILITY KNIFE
used for carving
roast chicken and
duck.
BONING KNIFE
usedfor boning raw
meats and poultry.
SLICER
used for carving and
slicing cooked
meats.
BUTCHER KNIFE
used for cutting,
sectioning, and
trimming raw meats
in the butcher shop.
SCIMITAR OR STEAK
KNIFE
 used for
accurate cutting of
steaks.
CLEAVER
 used for
cutting through
bones.
COMPOSITION
OF MEAT
WATER
70% of muscle tissue.
Product Name Percentage of Water
RAW COOKED
Whole chicken 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

PROTEIN
20% of muscle tissue.
Protein coagulates when it is
heated.
When protein has coagulated
to the desired degree, the
meat is said to be done.
FAT
5% of the muscle tissue.
The fat in the meat
contributes to:
Juiciness
Tenderness
Flavor
CARBOHYDRATES
It takes place when meats are
browned by roasting, broiling
or sautéing. Without
carbohydrates desirable flavor-
appearance of browned meat
would not achieved.
DIFFERENT
KINDS OF MEAT
AND ITS
SOURCE
PORK
Meat from domesticated
pigs, typically high in fat,
commonly slaughtered
one year or less of age to
ensure tender cuts.
BEEF
Meat from cattle over
one year old.
LAMB
Meat of domesticated
sheep, it's texture is a direct
result of what it consumes
and the age at which it is
slaughtered.
CARABEEF
Meat from carabao.
CHEVON
Meat from deer or
goat.
VEAL
Flesh of a young calf, 4-5
months old. Because of its
age, it is considered by
some to be the finest
meat.
BASIC
PREPARATION
METHODS OF
MEAT
1. Washing
- The only occasion in
which you will have to
wash meat is when it
comes into contact with
blood during preparation.
- After washing, dry the
food thoroughly with
absorbent kitchen
paper towel.
2. Dicing
- Meat are diced when it
is cut into cubes for
various types of dishes
such as menudo, stew
and etc.
3. Slicing
- It is the cutting of meat
by determining the
direction of the
grain(muscle fiber)
- And cut across the
grain. This is
particularly important
with tougher cuts such
as steak.
4. Seasoning
- Is the addition of salt
and pepper to improve
the flavor of the food.
5. Coating
The two basic coatings

are:
FLOUR
Coat the meat before
cooking, otherwise the
flour becomes sticky and
unpleasant.
BREAD CRUMBS
Coat the meat in flour,
then egg wash, and coat it
lastly with bread crumbs.
(egg wash is made of
lightly beaten whole egg
with a little water or
milk).
GENERALIZATION
Checking the freshness of the meat
is very important before cooking
it. Following the basic preparation
methods in preparing meat dishes
helps us to ensure the quality and
preserve the nutrients in it.
ACTIVITY
Direction:
Match Column A with
Column B. Write the letter of
your answer in the box
provided before the number.
Column A Column B
young calf a. beef
C
goat b. carabeef
E
sheep c. veal
D
cattle over one year old d. lamb
A
carabao e. chevon
B
ASSIGNMENT
Find 2 recipes of
"Meat Dishes" with
ingredients and
procedure. Write it
in your notebook.
GOOD DAY !!!

Cookery 10 MEAT PPT 1 1

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COOKERY

White meat chicken, with skin 69% 61%

Dark meat chicken, with skin 66% 59%

Ground beef, 85% lean 64% 60%

Ground beef, 73% lean 56% 55%

Beef, eye of round 73% 65%

Beef, whole brisket 71% 56%

The two basic coatings

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