1. Red Meat Classwork for Thursday

2. Reminder… You are responsible for completing your work If you do not complete your work, you will not work in the kitchen and will receive a zero. ( this will make us both sad and grumpy) Be respectful to the sub Any questions or problems, email me

3. Important Meat Information Broil- cook over or under direct heat Braise- cook in a small amount of liquid with a tight lid

4. Marbling flecks of fat throughout the meat that make it juicy and tender- the more marbling the more tender the meat The prime has more marbling, will be more tender and will cost more

5. If you have less marbling… You want to make your steak more tender. You do this by tenderizing. Tenderize-breaking down the connective tissues Mechanically- meat mallet Chemically- marinade Marinade- soaking in a solution that contains an acid to break down the connective tissues

6. Tenderizing breaks down elastin and collagen Elastin- tough connective tissue that cannot be broken down during cooking ( you must use an acid or meat mallet to tenderize) Collagen- tough connective tissue that can be softened during cooking

7. Other important terms Score- cut small slits in the meat so the marinade will soak in

8. Roast - large tender cut cook for a long time with the fat side up

9. Veal Veal- tender meat from young cattle. The cattle are given little room to roam so they do not build muscle

10. Pork- meat from pigs Variety meat- meat from the organs of an animal

11. Tripe- stomach lining of cows, used to thicken sauce Coagulate- thickening of proteins

12. Dry cooking methods Roasting Grilling Broiling Frying Pan broil

13. Moist cooking methods Braising- cook in a small amount of liquid o Make sure the pan has a lid Stewing

14. Nutritional Values Red meats are high in … Vitamins- B and D Mineral- iron phosphorus Other- high in protein

15. Selecting Meat How much per person? Bone ½-3/4 Small bone 1/3-1/2 Boneless- ¼-1/3

16. Tender VS Less Tender cuts Less tender Come from the parts that have more muscle Use moist cooking methods Tender Come from parts of the animal that do not have much muscle Use dry cooking methods

17. Cooking by the cut Areas that are used a lot require moist cooking methods, areas that do not have much muscle can be successfully prepared with dry cooking methods. Red and green areas need to be tenderized or use moist cooking methods

18. Complete the socrative Go to socrative.com Room 460217 Complete the quiz