Cook And Present Meat Dishes3

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Meat cuts frozen to a temperature of -2°C.

-imported meat is sold in his form

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FROZEN MEAT

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Those cut of meat that ready for sale.

Some cut are fully boned and trimmed before they are ready for sale.

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MARKET FORMS

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Meat that has been kept in chiller or kept to a temperature just freezing at 1-3°C within 24 hours after slaughter.

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Chilled meat

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Meat taken immediately after slaughter without Under going chilling

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Fresh meat

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Also known as dehydrated meat.

Preserved by being picked in crine, dried,and soaked.

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Dried meat

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Meat preserved by chemical procers.

It may include not only the processed canned meat.

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Processed meat

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Meat products that have been treated with curving agent like salt,sodium nitre (slitre),sugar and spices

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Cured meat

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Are cooked meat products and only required to be reheated.

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Canned meat

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Is important as it breaks down the meat and tenderise it.

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Acid

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It is deal for sauteing and frying meat,such as steak,due to its high smile points.

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Peanut Oil

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Is best suited to beef as will it brown and sear meat well.

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Sesame oil

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Break the chemical bonds that hold protein strings in a twist.

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Vinegar

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Both contain acids that break down that protein wall.

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Yogurt and buttermilk

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Marinade will set the process of denaturation.

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Lemon juice

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Breaks down protein in meat,a process known as denaturing.

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Alcohol

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Woks as tenderise by breaking down the larger proteins on the meat surface.

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Honey

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Meat is cooked for various reasons,it improves the palability, quality,in crease tenderness and sanitary purposes.

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Method of cooking meat

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This are method include any technique that involves cooking with moisture whether it's steam,water stock.

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Moist heat cooking

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It refers to any cooking techniques where the heat is transferred to the food item without using any moisture.

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Dry heat cooking

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It's uses hit air to conduct heat in an oven and at temperature of at least 300°F and often much hotter

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Baking

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The meat is cooked over live cola or oven

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Roasting

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It involves submerging food in hot liquid fat.

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Deep frying

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Use radiant heat from an overhead source.food become brown in top.

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Broiling

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The meat is place in a hot frying pan over the sources of heat.

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Pan broiling

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It is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook very quickly

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Sauteing

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Cooking food by radiant heat sources below the food.

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Grilling

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Cooking in submerging food in hot liquid fat.

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Pan frying

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The cooking liquid is bit hotter than poaching from 180°F to 25°F.bubbles are forming and gently rising surface.

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SIMMERING

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Employs hot Steam to conduct the heat to the food item.

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Steaming

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Cooking food in a liquid that is bubbling rapidly the water.

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Boiling

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A method of cooking that combines cooking in fat with the addition of moisture.

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Braising

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Cooking in a Small amount of water,either by boiling or simmering.

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STEWING