1. Red Meat
Classwork for Monday

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, 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
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
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
Complete the quiz