Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 154 views

    Meat and Poultry

    Uploaded by

    Maricel Sanchez - Costillas
    The document provides information about different types of meat and poultry used in restaurants, including beef, veal, lamb, pork, chicken, turkey and duck. It details the common cuts and uses of each meat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Meat and Poultry

    Uploaded by

    Maricel Sanchez - Costillas
    154 views20 pages
    The document provides information about different types of meat and poultry used in restaurants, including beef, veal, lamb, pork, chicken, turkey and duck. It details the common cuts and uses of each meat.

    Original Title

    MEAT AND POULTRY.pptx

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides information about different types of meat and poultry used in restaurants, including beef, veal, lamb, pork, chicken, turkey and duck. It details the common cuts and uses of each meat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    154 views20 pages

    Meat and Poultry

    Uploaded by

    Maricel Sanchez - Costillas
    The document provides information about different types of meat and poultry used in restaurants, including beef, veal, lamb, pork, chicken, turkey and duck. It details the common cuts and uses of each meat.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 20

    Leonardo da Vinci Partnership: Kitchen and Restaurant

    Guide for Starters

    Meat & Poultry

    Meat
    Meat comes from different
    mammals, mostly
    domesticated, but also
    game. In restaurants,
    meat most often comes
    from different cows, pigs,
    lambs and calves. Each
    animal is butchered into
    specific cuts. The cuts
    have various uses. All
    meat types are often
    ground into forced meat
    for numerous recipes.

    Beef
    Beef has a clear red
    colour.
    Beef has a low fat
    content.
    The texture of beef
    depends on the age,
    the amount of stress
    put on the animal and
    how much the
    muscles are used.

    Primal Cuts of Beef

    *One possible schematic based on British standards.

    Commonly used cuts of beef

    Inner thigh

    Outer thigh

    Rump steak

    Sirloin

    Tenderloin

    Chuck

    Commonly used cuts of beef

    Brisket

    Rib eye steaks

    T-bone steaks

    Shank

    Flank

    Silverside

    Veal
    Calves are slaughtered
    at an age that varies
    from 12-24 weeks.
    Veal is pale pink in
    colour.
    The meat is firm, but
    more tender than beef.
    Like beef, veal has low
    fat content.
    The cuts of veal are
    similar to beef.

    Lamb

    Lamb meat is distinctly red, like beef.


    Racks of lamb is often barbequed
    Other cuts of lamb are seasoned it herbs and roasted in
    the oven.
    Shoulders of lamb can be braised or cooked in the oven.

    Primal Cuts of Lamb

    *One possible schematic based on British standards.

    Commonly used cuts of lamb


    leg chops/steaks
    rack of lamb
    loin chops
    saddle of lamb

    shoulder of lamb

    lamb cutlets
    noisettes

    Pork
    There is many kinds of
    pigs just as with cows
    and lambs.
    The pigs are
    slaughtered when they
    are 6-7 months old.
    Pork is noticably paler
    than beef and lamb
    due to the higher
    content of fat.

    Primal Cuts of Pork

    *One possible schematic based on British standards.

    Commonly used cuts of pork

    Pork shoulder

    Pork belly

    Loin of pork

    Spare rib

    Loin ribs

    Leg/ham

    Tenderloin

    Pork chops

    Poultry = Fgelktt
    Poultry is a kind of
    meat, that comes
    from birds. The
    color of the meat is
    lighter than pork,
    beef and lamb.

    1. Chicken Kyckling
    3. Duck - Anka

    2. Turkey Kalkon

    Poultry
    Poultry is a kind
    of meat that
    comes from
    birds. The color
    of the meat is
    lighter than pork,
    beef and lamb.

    Chicken
    Chicken is the most used of
    poultry. Its served both at fast
    food restaurants in different
    forms, like for example chicken
    burgers, chicken nuggets and
    so called drum sticks.

    Moreover, chicken is also


    used in more exclusive
    restaurants with different
    side dishes. Chicken is
    used all over the world
    and in many recipes.

    Chicken breast

    Chicken breast filets have no bones in them. They


    can be used just as they are, cooked in different
    ways, but they can also be cut into pieces and used
    in stews and soups.

    Chicken thigh

    Chicken thighs are mostly used just as they are,


    baked in an oven. The skin is left on to give it a
    crispy surface and the thighs are often marinated so
    the skin gets a special taste.

    Drumstick

    Drumsticks are the chickens legs. They are often on


    fast food menus but they can also be served at nicer
    restaurants, but then they are served with other
    sides.

    Other basic poultry


    Turkey

    Turkeys are much larger


    and the meat is from these
    birds is sometimes used in
    a processed form in a
    variety of dishes. Turkey
    breasts are sometimes
    served after being roasted
    in the oven. Turkey can be
    served warm or cold.

    Duck

    Ducks are either roasted or


    braised and usually served
    whole.

    You might also like