TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 10 - Wayne Gisslen

Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,. | Chapter 10 Understanding Meats and Game Chapter Objectives 1. Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods. 2. Explain the use of the federal meat inspection and grading system in selecting and purchasing meats. 3. Explain the effect that aging has on meat and identify the two primary aging methods. 4. Identify the primal cuts of beef, lamb, veal, and pork, and list the major fabricated cuts obtained from each of them. 5. Select appropriate cooking methods for the most important meat cuts, based on the meat’s tenderness and other characteristics. 6. Prepare variety meats. 7. Identify the characteristics of game meats and select the appropriate cooking methods for them. 8. Determine doneness in cooked meat. 9. Store fresh meat and frozen meat to gain the maximum shelf life. Meat is muscle tissue. It is the flesh of domestic animals and of wild game animals. Meat is the largest expense item of a food service .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Understanding meats
• Muscle composition
• Grading of meats
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen