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Transcript

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Group 2

Cooking Meat

Objectives

04 Classify what type of cooking is best to use . . . . . . .

03 To identify the method of cooking used. . . . . . . . . . . .

02 Knowing the effects of heat to meat. . . . . . . . . . . . . .

01 Cite procedure in cooking meat products. . . . . . . . . . . . . .

01

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effects of heat to meat

EFFECTS OF HEAT TO MEAT

+ info

Onion

Lemon

Eggs

  • It tenderizes connective tissue if moisture is present and cooking is slow.
  • It coagulates protein. Even meats low in connective tissue
  • can be tough and dry if cooked at excessively high heats for too long.

Tan

EFFECTS OF HEAT TO MEAT

+ info

Onion

Lemon

Eggs

  • High heat toughens and shrinks protein and results in excessive moisture lost.
  • Roasts cooked at low temperature shrink less and loss less moisture.
  • Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled.

Tan

02

Egbalic

methods of cooking meat

egbalic

+ info

Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture. On the other hand, dry-heat methods typically involve very high temperatures and short cooking times

CHOOSING THE RIGHT COOKING TECHNIQUE

Egbalic

moist heat cooking

+ info

Dry heat cooking

  1. DRY HEAT COOKING refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter
  2. MOIST HEAT COOKING include water or any other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that

METHODS OF COOKING MEAT

EXAMPLES DRY HEAT COOKING

04

DEEP-FRYING

03

SAUTÉING AND PAN-FRYING

02

GRILLING AND BROILING

01

ROASTING AND BAKING

+ Back

Alvarez

  • Forms of dry-heat cooking that use hot, dry air to cook food roasting and baking.
  • Both words describe a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter. A convection oven, which circulates hot air throughout the oven, can enhance the browning reaction.

ROASTING AND BAKING

Alvarez

+ Back

  • Dry-heat cooking methods that rely on heat being conducte through the air from an open flame are grilling and broiling. This type of cooking produces browning reactions on the surface of the food, thus encouraging the development of complex flavors and aromas.

GRILLING AND BROILING

Panganiban

+ Back

  • Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
  • Sautéing requires a very hot pan.

SAUTÉING AND PAN-FRYING

Panganiban

+ Back

  • Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
  • Sautéing requires a very hot pan.

DEEP-FRYING

EXAMPLES MOIST HEAT COOKING

08

BRAISING AND STEWING

07

STEAMING

06

BOILING

05

SIMMERING

Orbeta

+ Back

  • With simmering, the cooking liquid is a bit hotter than poaching from 180°F to 205°F.

SIMMERING

Orbeta

+ Back

  • The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F. It's actually the least likely of the three to be used for cooking.

BOILING

Orbeta

+ Back

  • The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F. It's actually the least likely of the three to be used for cooking.

STEAMING

+ Back

  • Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature.

BRAISING AND STEWING

Group 2

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Thank you!

Bon appetit!

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