1. Food and Fitness Mrs. Swope Columbian High School
Chapter 19: Meats part 3
Food and Fitness
Mrs. Swope
Columbian High School

2. Why do we cook meat?
To destroy harmful bacteria; internal temp=160 degrees for ground meats, 145 degrees for non ground meats
Cooking improves meat flavor
Cooking makes meat easier to digest
Cooking softens the collagen ( a tough connective tissue)

3. The Tougher connective Tissue
Elastin - not tenderized by heat
Elastin may be broken down by mechanical means: grinding, pounding
Elastin may be broken down by chemical means: soaking meat in a marinade
Acid in the marinade softens the elastin, marinade adds flavor to meat

4. Connective Tissue

5. What does heat do to the muscle fiber of meat?
Heat coagulates the protein
Use correct temperature and careful timing when cooking meat
Cooking meat at too high a temp, for too long causes meat to be tough and dry
Meats cooked in liquid for too long will have over coagulated protein; meat falls apart.

6. Dry Cooking Methods
Roasting: for large cuts, place fat side up, roast in oven degrees
Broiling: used for tender cuts, done under direct flame or heating element, salt meat after broiling.
Panbroiling: cook in skillet, minimal fat added, for tender cuts 1 in. thick or less

7. Dry Cooking Methods cont.
Frying: most are prepared by panfrying, a few can be deep fried, add fat to skillet, brown both sides of the meat then season.
Panfry thin strips of meat (stir-fry), tenderized meat, or ground meat patties

8. Moist Cooking Methods
Braising: cooking in small amt. of liquid in tightly covered pan. Braise less tender cuts, brown all sides, season, then add liquid. Cook slowly until tender
Braising liquid: water, broth, tomato juice, or other flavorful liquid

9. Moist Cooking Methods cont.
Simmering: cover whole cut of meat with liquid, cover and cook on low until tender, 2 hrs or more. Liquid should never boil.
Used for less tender cuts
Good for corned beef brisket
Stewing: similar to simmering only meat is cut into smaller pieces, vegetables may be added later.
Variety meats are usually cooked with moist heat.

10. Micro waving Tender, boneless,uniform shaped cuts work best
High fat content meats will brown naturally
Bacon, sausage, ground meat patties cook well
DO NOT cook steaks in the microwave