PPT-BASIC MEAT COOKERY

FOOD SAFETY 13 Million cases of food borne illness each year Food contaminated with bacteria Stomach cramps nausea vomiting diarrhea and fever Most cases of food borne illness can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature. The teams approach is to help you learn through a combination of both demonstration and hands on practice to ensure you get the most out of your session On the day well provide you with aprons and workbooks and we usually serve a light lunch during MEAT MINCERS MEAT DESCRIPTION MEAT MINCER PRODUCTION PER HOUR : 50 kg / h S U PPLIED WITH S.STEEL TRAY AND PUSHER S.STEEL STRUCTURE * OPTION - ACCESSORIES – FUNNELS , BLADES , PLATES TR 8 Prepared by:. Dr. C. Boyd Ramsey. Professor Emeritus. OBJECTIVES. To show the importance of cooking procedures on meat palatability. To match each meat cut with the best cooking method. To present the key procedures needed for successful indoor and outdoor meat cookery. ANSC 3404. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. There are many different ways to prepare eggs and breakfast meats.. Section 17.1 Meat and Egg Preparation. Breakfast meats . are often served with eggs and a side of bread or potato.. Breakfast Proteins. Center Slice. P – Pork. E – Ham or Leg. 44 – Center Slice. D/M – Dry/Moist Cookery. Rump Portion. P – Pork. E – Ham or Leg. 25 – Rump Portion. D/M – Dry/Moist Cookery. Shank Portion. P – Pork. Meat. refers to the edible flesh of animals. is animal flesh that is eaten as food. Composition:. Meat consist of :. Water – 75%. Protein – 19%. Intramuscular fat – 2.5 %. Carbohydrates – 2.3%. Basic Meat ColorThe first impression consumers have of any meatproduct is its color and thus color is of utmostimportance. The color of meat may vary from the Fresh cut meat surface. The meat pigmen Kind . of meat. Primal wholesale cut. Retail . cut. Sell By date. The weight . Unit price (cost per pound). Price. Handling of meat. Steaks are thinner cuts while roasts are a thicker cut. Fresh meats will usually last in the refrigerator for 2 to 4 days. . to build your repertoire. mythectomy. Sweet or savory. Al dente. Blanching. The parts (utilization). our goal. Consider produce first possibilities. Better at cooking plants. Understanding of equipment uses. MEAT TENDERIZERS. Enzymes that degrade proteins and tenderize meat.. Papain. . is most widely used. In home situations, any tenderizer is difficult to incorporate into the meat beyond about a 1/4-inch depth.. HEALTH. . COMPLETE. . PHYSICAL MENTAL SOCIAL. . . ANITHA. H. E. A. L. T. H. &. W. E. L. L. N. E. S. S. ANITHA. FOOD & NUTRITION. Protein. The proteins in meat coagulate on heating. At around 60°C the protein begins to denature and the muscle fibres become firmer. . After 60°C the fibres shrink and the meat juices are squeezed out. . D1.HCC.CL2.01. . Slide . 1. Apply basic techniques of commercial cookery. This unit comprises three Elements:. Select and use equipment. Apply wet methods of cookery. Apply dry methods of cookery. .