1. Cooking Methods, Inspection, and Grading

2. Common Cooking Methods Moist-heat cooking cooking methods, principally simmering, poaching, boiling, and steaming, that use water or steam to transfer heat through convection. Used for less tender cuts of meat. Dry-heat cooking cooking methods, principally broiling, grilling, roasting and baking, sautéing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection; dry-heat cooking methods allow surface sugars to caramelize. Used for tender cuts of meat

3. Braising A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; uses a combination of simmering and steaming to transfer heat from the liquid and the air to the foods

4. Stewing A combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a sauce

5. Braising and Stewing in Action

6. Slow-Cooking Using an electric pot for cooking foods, especially stews, very slowly. Used for less tender cuts of meat to help break down the tough connective tissues

7. Broiling A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source

8. Grilling A dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals

9. Grilling in Action

10. Roasting A dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, but the term is usually applied to meats, poultry, game and vegetables

11. Roasting in Action

12. Sautéing A dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures

13. Sautéing in Action

14. Trimming Excess Fat It is important to trim excess fat from meat because the fat shrinks faster than the meat which can cause the fat to fold or compress the meat. This pressure can squeeze out the juices and make the steak more difficult to eat. It also reduces the amount of total fat and calories

15. Inspection of Meats and Poultry All meat and poultry produced for public consumption in the US is subject to inspection by the USDA. Inspections certify that products are processed under sanitary conditions and are fit for human consumption

16. Grading Grading is voluntary for both meat and poultry, however grading of poultry is very common. Grading is a guide to the eating qualities: tenderness, juiciness, flavor, animal’s age, meat’s color, texture, etc

17. Grading - Meats Beef – USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner Veal – USDA Prime, Choice, Good, Standard, Utility Lamb – USDA Prime, Choice, Good, Utility Pork – USDA No. 1, No. 2, No. 3, Utility

18. Grading - Poultry Birds are graded according to their overall quality USDA A, B or C