Week 1&2 Cookery

GOOD MORNING
CLASS!
LET’S
REVIEW!
LESSON 1
PREAPARE AND
COOK MEAT
Overview:
• This lesson covers the skills,
knowledge, and attitudes
required to prepare and cook
meat.
Meat- is a term for the flesh of
cattle (Beef and Veal), sheep
(Lamb) and pigs (Pork). Meat
comprises water, protein, fat and
various amount of minerals and
vitamins.
Beef is divided into large section called
“Primal Cuts”. These beef primal cuts or
primal are then broken down further into
individual steak and other retail cuts. A side
of the beef is literally one side of the beef
carcass that is split through the backbone.
Each side is then halved between the 12 th
and 13th ribs into sections called the

forequarter and hindquarter.
Pork is divided into large section called
primal cuts. These primal cut are then
broken down further into individual retail
cuts.
Pork is another choice, as far as meat
types are concerned. Pork is derived from
pig and is classified as red met. However this
meat is fatty that beef.
Beef is very popular and used across the
globe, this meat is obtained from cow and is
one of the much sought-after types of red
meat.
Sheep meat is also a staple food in some
part of the world and is consumed in many
regions. Sheep meat is otherwise known as
mutton (Meat of mature sheep) or lamb
(Immature sheep) also classified as red meat.
COMPOSITION
OF
MEAT
1) Water- 70% of muscles tissue.
Product Name Percentage of Water
RAW COOKED
Chicken fryer, whole 66% 60%
White meat chicken, with 69% 61%
skin
Dark meat chicken, with 66% 59%
skin
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
2) Protein- 20% of muscles
tissue. Protein coagulates
when it is heated. It becomes
firmer and loses moisture.
When protein has coagulated
to the desired degree, the
meat is said to be done.
3) Fat- 5% of the muscle tissue. The fat in meat
contributes to:
A. Juiciness- Marbling is fat that is
deposited within the muscle tissue. Surface fats
protect the meat from drying out during
cooking. Adding surface fat is called barding.
B. Tenderness- Marbling separates muscle
fibers, making meat easier to chew.
C. Flavor- Fat is the main source of flavor in
meat.
4. Carbohydrates- it plays a necessary part of

the complex reaction, called the maillard
reaction, which takes place when meats are
browned by roasting, broiling or sauteing,
without carbohydrates, desirable flavor
appearance of browned meats would not be
achieved.
STRUCTURE
OF
MEAT
1)Muscles Fiber- Lean meat is composed
of long, thin muscles fibers bound
together in bundles. These determined
the texture of grain of a piece of meat
• Fine- grained meat is compose of small
fibers bound in small fibers.
• Course- textured meat has large fibers.
2) Connective tissue- these are
network of proteins that bind the
muscles fibers together. Connective
tissue is tough. Meat are high
connective tissue if the muscles are
more exercised like meat from legs
and the meat comes from older
animal.
TWO KINDS OF
CONNECTIVE
TISSUE
1) Collagen-white connective tissue that
dissolves or breaks down by long, and
slow coking with liquid.
2) Elastin-yellow connective tissue and is
not broken down in cooking.
Tenderizing can be accomplished only
by removing the elastin, by pounding,
slicing and grinding.
Different kinds of
meat and its source
1) Pork-meat from domesticated pigs,
typically high in fat, commonly
slaughtered one year or less of age to
ensure tender cuts.
2)Beef-meat from cattle over one year
old.
3) Lamb-meats of domesticated sheep.
Its texture is a direct result of what it
consumes and the age at which is
slaughtered.
4) Carabeef- meat from carabao.
5) Chevon- meat from deer or goat.
6) Veal- flesh of a young calf, 4-5 months

old. Because of its age, it is considered
by some to be the finest meat.
Nutrient content of
meat
Meat consists of water protein and fat,
with a few minerals and some B vitamins.
1. Protein- High-quality protein is the

major constituent of meat after water,
accounting for about 20 percent of its
weight. Meat contains 7 grams of
protein per ounce.
2. Fat- content can vary widely,
according to the grade of meat and its
cut.
3. Carbohydrates- meat contains very
little carbohydrates, glycogen, found
in liver and muscle tissue is present
when the animals is alive, but the
glucose that makes up the glycogen is
broken down to lactic acid during and
after slaughter.
4. Vitamins- meat is an excellent source
of certain B vitamins - thiamine (B.,
riboflavin (B2), pyridoxine (B6),
vitamin (B12) niacin and some folate.
Niacin is obtained from tryptophan,
an amino acid plentiful in meats and
milk.
5. Minerals- meat is an excellent source
of iron, zinc, copper, phosphorus and
few other trace minerals.
Market forms of
meat
1. Fresh Meat- meat that is recently
slaughtered has not been preserved
or frozen.
2. Chilled Meat- meat that is placed in
chiller or slightly cold.
3. Cured Meat- meat preserved bt
salting, smoking, or aging.
4. Processed Meat- meat preserved by
chemical process.
Meat Cuts
Primary Cuts of Meat
BEEF VEAL PORK

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GOOD MORNING

and 13th ribs into sections called the

4. Carbohydrates- it plays a necessary part of

5) Chevon- meat from deer or goat.

6) Veal- flesh of a young calf, 4-5 months

1. Protein- High-quality protein is the

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