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Meat Cuts: Cooking, Nutrition, and Types

The document discusses various aspects of meat cuts, including classifications of entrees, levels of doneness, nutrient content, and market forms of meat. It outlines the characteristics of rare, medium rare, medium, and well-done meat, as well as the nutritional benefits of meat, such as high-quality protein and essential vitamins and minerals. Additionally, it describes different types of meat such as fresh, chilled, cured, and processed meat.

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Mery Marial Montejo
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30 views8 pages

Meat Cuts: Cooking, Nutrition, and Types

The document discusses various aspects of meat cuts, including classifications of entrees, levels of doneness, nutrient content, and market forms of meat. It outlines the characteristics of rare, medium rare, medium, and well-done meat, as well as the nutritional benefits of meat, such as high-quality protein and essential vitamins and minerals. Additionally, it describes different types of meat such as fresh, chilled, cured, and processed meat.

Uploaded by

Mery Marial Montejo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

COOK MEAT CUTS

Meat Dishes and Entrees


In the classical menu, the term entrée refers to the
courses after
the Grosse piece

2 Classification of entrees
- cold entrees
- hot entrees

Four kinds of doneness in meat:


1. Rare - when pressed with a finger, the meat is very soft
with jelly
like texture.
2. Medium Rare - when pressed with a finger, meat feels
springy
and resistant
3. Medium - when pressed with a finger, meat feels firm
and there is a definite resistance.
4. Well Done - when pressed with a finger the meat feels
hard and rough

Nutrient Content of Meat


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.
4. Vitamins - meat is an excellent source of certain B
vitamins thiamin (B,), riboflavin (B2), pyridoxine (B),
cobalamin (B₁₂), niacin (B,) and some folate.
5. Minerals - meat is an excellent source of iron, zinc,
copper, phosphorous, and a few other trace minerals.
Market Forms of Meat
1. Fresh meat - meat that is recently slaughtered,
has not been preserved frozen
2. Chilled meat - meat that is placed in chiller or
slightly cold
3. Cured meat - meat preserved by salting, smoking
or aging
4. Processed meat - meat preserved by chemical
process
ACTIVITY
IDENTIFICATION
Directions: Read each statement carefully. Choose your answer from
the options in the box below and write it in the space provided.
Medium Rare Sugar Cured
Meat
Fresh Meat 71°C & 160°F Processed Meat
Entrée Chilled Meat Medium Rare
___1. It refers to the courses after the Grosse piece
___2. When pressed with a finger, meat feels firm and there is a definite
resistance.
___3. A meat that is recently slaughtered, has not been preserved frozen
___4. When pressed with a finger, meat feels springy and resistant
___5. A meat that is placed in chiller or slightly cold
___6. What is the safe cooking temperature for pork?
___7. When pressed with a finger, the meat is very soft with jelly like texture.
___8. A meat preserved by chemical process
___9. A meat preserved by salting, smoking or aging
___10.This is not included in the nutrient content of meat
THANK YOU

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