Food Service Occupations II - PowerPoint Presentation

Slide1

Food Service Occupations II2015

Meats:Beef, Veal, Pork and LambSlide2

5 classes of beefSteers:

castrated male calf; high quality beef and high yield.Heifer: young female that has not birthed a calf; high quality beef but lower yield than steers

Cow:

female that has birthed at least one calf; poor quality and yield Stag: Male that is castrated after it is sexually mature; poor quality and not normally used in a commercial kitchen.Bull: sexually mature and uncastrated; meat is never used in the commercial kitchen

Beef PreparationSlide3

Classes of beef continuedSteers, Heifers and sometimes Stags are used mainly for their beef.

Cows are used to birth new calves.Bulls are used to impregnate the cows, so that they may birth a calf. Beef is the most popular of all edible meats, as more beef is consumed in the US than any other meat. Slide4

Grading provides standards that meat can be rated by. This is done by the Federal Government

Meat is then stamped to indicate it has been inspected and gradedGrades:PrimeChoiceSelect (good)

Standard

CommercialUtilityCutter and canner Grading

“BEST”

“WORST”Slide5

Side or quarter: Half or quarter of whole carcass

Wholesale: Round, rump, sirloin, flank, short loin, short plate, rib, brisket, shank, square cut chuckPrimal: Rib, chuck or shoulder clod, brisket, shank and short plate or navelFabricated:

Ready to cook, cut for food service use

Retail Cuts: What you find in the super marketMarket FormsSlide6
Slide7

Other edible parts of the beef besides the wholesale/primal cuts.LiverTongue

Tripe: muscular inner lining of stomachSweetbreads: thymus glands BrainsHeartOxtail: tail of animal

Kidney

Variety Meats (Beef)Slide8

Aging: meat held for a period of time under controlled conditions for the purpose of tenderizing and developing a more pronounced flavor.

Dry aging: produces the best results for aging, elements monitored very closelyGrass fed vs. Grain feed: exactly what it sounds like! The animal was either feed with mostly grass or mostly grain.

“Green” meat:

meat from a just slaughtered animal, before it is hung to relax or softenBeef TermsSlide9

Veal is the meat of young, milk-fed beef calves.Little fat and high moistureGraded by yield and quality

PrimeChoiceGoodCommercialUtility

Cull

Veal Preparation“BEST”

“WORST”Slide10

Whole: Entire carcass, with the head, hide and entrails removed

Side or quarter: Half or quarter of whole carcassWholesale: Leg (round), Loin, breast, rack, shoulder, shankPrimal:

Same as wholesale

Fabricated: Ready to cook, cut for food service useRetail Cuts: What you find in the super marketVeal Market FormsSlide11

Pork is normally from a hog that is less than a year oldThe best pork comes from hogs that are 6-8 months old

Pork is the second most consumed meatPork is often cured (bacon, sausages, etc…)

Pork PreparationSlide12

Based on quality and yieldU.S. 1: male hogs castrated when young and immature female hogsU.S. 2: young sows (females)

U.S. 3: old sows (females)Pork GradingSlide13

Pork is commonly marketed as cuts rather than by quarter, side or carcass, since these cuts have many extra cuts that are not desirable for the commercial kitchen

1/3 of pork is marketed as fresh2/3 of pork is marketed as cured or smokedWholesale cuts: Loin, Ham, Bacon, Back ribs, Spareribs, Boston butt, picnic, jowls, feet, hock, back fat, variety

Pork Market FormsSlide14

Canadian bacon: smoked loin of pork (not cured)Head cheese

: jellied, spiced, pressed meat from the hogs head, in a sausage casingSuckling pig: baby pig, sold wholeCuring: salting of an item to preserve the meat

Smoking

: low temperature cooking in a smoker with woodPork TerminologySlide15

Lamb comes from immature sheep (about 1 year old), both male and female.Mutton comes from sheet at least 20 months (almost 2 years) old

3 types:Genuine spring lamb: April to July, considered bestSpring lamb: Fall to Winter,

Yearling lamb:

12-20 months old (too young for mutton, too old for lamb)Lamb PreparationSlide16

Same as beefGrading provides standards that meat can be rated by.

This is done by the Federal GovernmentMeat is then stamped to indicate it has been inspected and gradedGrades:PrimeChoice

Select (good)

StandardCommercialUtilityCutter and canner Lamb Grading

“BEST”

“WORST”Slide17

Carcass: Entire carcass, with the head, hide and entrails removed

Saddle: cut between the ribs, instead of down the spineWholesale/primal: Leg, loin, rack, breast, shank, shoulder

Fabricated:

Ready to cook, cut for food service useLamb Commercial CutsSlide18

Frenched: meat and fat removed from the end of the rib bones

Crown roast: made from a rib rack, where the ends are Frenched. Then the rack is formed into a circle that looks like

a

crown Lamb Terminology Slide19

Marinating meats serves two purposes:Flavoring meatTenderizing meat

We often marinate to add flavor to a meat that lacks flavor (such as pork, which has a very mild flavor)We also use marinades to slightly break down meat in order to tenderize it. This makes the meat easier to chew and digest

MarinatingSlide20

In general, most meats are cooked, although there are a few preparations where the meat is kept rawHow a piece of meat is cooked is normally based on how

tender or tough it is, and what kind of flavor you wish to achieve.Tough meats need to be cooked low and slow

, with a low temperature and a long period of time. This helps to break down the tissues and tenderize the meat. Also cooking in a liquid helps to tenderize meat.

Tender meats can be cooked high and fast, with a higher temperature and a shorter period of time. Since the meat is already tender, you can get a better flavor with a higher heat. Cooking MeatsSlide21

A piece of filet mignon is very tender, so you would use a high temperature, such as broiling or grilling.

A piece of brisket is very tough, so you should use a low temperature, liquid and a long cooking time, such as braising (sauté for color, then put in pan with liquid, cover and put in oven for a longer period of time). A

beef roast

is very tough, so we often cook this piece in a slow cooker, along with some kind of liquid. Examples of Cooking Meats