PPT-32 Dry-Heat Cooking Methods for Meat and Poultry

Objective Execute proper sauté method and pan sauce preparation DryHeat Cooking Methods for Meat and Poultry Although hot fat is used in some dryheat cooking methods hot air or radiant heat waves actually cook the food. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). Flash. Mat/. Poultrty. /Seafood. Blank. next. The highest quality USDA grade of beef is. 1. p. rime.. 1. The connective tissue that breaks down during long, slow, moist-heat cooking is called. 2. collagen. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. Cooking . Meat is cooked for four basic reasons. :. to . make it safe to eat, . easier . to chew. ,. easier . to digest, and . more . favourable. . . One thing to remember is that cooking denatures protein and the longer meat is cooked, the more liquid is squeezed out. The B vitamins, one of meat's nutritional specialties, are carried off in the juices along with soluble fats and minerals. If the juices are used for braising or sauces, die nutritional decline will be slight.. Food Service Occupations 1 . Cooking Methods and Techniques. Different cooking methods and techniques are required for different food preparations. Type of preparation required for a food item before cooking depends on:. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Objective. Recognize when poaching is an appropriate cooking method to use.. Moist-Heat and Combination Cooking Methods for Meat and Poultry. Moist heat is able to cook foods more effectively at lower temperatures than dry heat. MEATS. Beef and Poultry. Have you ever been shopping for meat before?. http://. www.youtube.com/watch?v=X9yXrfwzpLQ. Meat Terms. Carcass- body of the animal with the skin or hide , entrails and other extremities removed. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Demonstrate food preparation techniques and nutrition of meats, poultry and seafood. .. Objective . 1: . Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards.. The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness..