TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 10 (part 2) - Gisslen

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,. | Principles of Low-Heat Cooking High heat toughens and shrinks proteins, resulting in excessive moisture loss. Roasts cooked at lower temperatures have better yields. Moist heat penetrates quickly because liquid and steam are better conductors than air. Cooking and Handling Meats Appropriate Cooking Methods Rib and loin cuts Always the most tender cuts Used mostly for steaks and chops Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Leg or round Beef: Most suitable for braising. Veal, Lamb, and , Pork: These meats are from younger animals and are therefore tender enough to roast. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Chuck or shoulder Beef: Most suitable for braising. Veal, Lamb, and , Pork: These meats are most often braised but are young enough to roast or cut into chops for broiling. Cooking and Handling Meats Cooking Characteristics of Major Meat Cuts Shanks, breast, brisket, and flank Beef: Can be

• Ẩm thực
• 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