| Introduction -- Chapter 13 -- Chapter 14 -- Chapter 15 -- Chapter 16 -- Chapter 17 -- Lesson Assignments |
Meats--beef, veal, lamb, and pork--often consume the largest portion of your food-purchasing dollar. You will learn how to protect your investment by understanding how to determine the quality of meat, how to purchase meat in the form that best suits your needs, how to store it, and how to determine the best way to prepare the meat based on the cuts you select.
In Chapters 14-17 you will learn about the specific cuts of beef, veal, lamb, and pork typically used in food service operations, as well as some basic butchering procedures. Recipes using these cuts and applying the various cooking methods are included at the end of each of those chapters.
Chapter 13: Principles of Meat Cookery
Chapter 13 objectives
After studying this chapter, you will be able to:
- understand the structure and composition of meats;
- understand meat inspection and grading practices;
- purchase meats appropriate for your needs;
- store meats properly;
- prepare meats for cooking;
- apply various cooking methods to meats.
Chapter 13 topics
- Muscle composition
- Nutrition
- Inspection and grading of meats
- Aging meats
- Purchasing and storing meats
- Preparing meats
- marinating
- barding
- larding
- Applying various cooking methods
- dry-heat cooking methods
- broiling and grilling
- grilling lamb chops
- roasting
- carving prime rib
- carving prime rib on slicer
- carving a steamship round of beef
- carving a leg of lamb
- sautéing
- pan frying
- moist-heat cooking methods
- simmering
- combination
- braising
- stewing
Key terms from Chapter 13
| barding | elastin | larding | paillard | |||
| butcher | émincé | marbling | primal cuts | |||
| carryover cooking | fabricate | marinating | scallop | |||
| carve | fabricated cuts | medallion | subcutaneous fat | |||
| chop | fond | mignonette | subprimal cuts | |||
| cutlet | freezer burn | noisette | vacuum packaging | |||
| dress | IMPS/NAMP |
