Lesson Plan

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Lesson Plan 22Food PreparationMeat Cookery
January 1999
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OBJECTIVEUpon completion of this lesson, you
will be able to

• Identify the types of meats used for food
  preparation.
• Explain the different cooking methods for the
  various types of meats.

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REFERENCES

• Armed Forces Recipe Service, NAVSUP P-7.
• Food Service Operations, NAVSUP Pub 421.
• Food Service Practical Handbook, P4061.4.

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INTRODUCTION

• The primary part of the daily diet is meat. It is
  also the most costly in terms of monetary value.
  By proper handling, not only will you have a
  desirable product, but you will also save money
  for the dining facility. Currently 36 of the
  BDFA. cost is for meat, fish and poultry.

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PRESENTATION

• Kinds and types of meat used for main entrees.
• Meat - flesh of any animal used for food.
• Beef
• Veal
• Pork
• Lamb
• Rabbit

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• Variety meats
• Edible glands and organs
• Liver
• Chitterlings
• Fabricated Meats
• Partially boned and trimmed
• Porkloin, bladeless
• Boned, trimmed
• Oven Roast

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• Processed meats
• Dried Beef
• Smoked ham
• Canned diced
• Veal / Calf
• Immature beef
• Less than one year old
• Light pink in color, firm and smooth in
  appearance
• Delivered in breaded slices

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• Pork
• Flesh of hogs
• Lightest of all red meats - grayish pink in color
• Pork cuts used by the Navy
• Boston butt
• Shoulder
• Loin
• Roast
• Chops

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• Steaks, breaded
• Spareribs
• Ham
• Fresh
• Boneless, precooked, smoked
• Whole, canned
• Chunks, canned
• Pork patties, rib shape, boneless
• Pork ham hocks

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• Lamb
• Roast
• Rabbit
• Cut into eights, similar to chicken
• Only cut-up style is procured for Navy use

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Frozen meats, storage and thawing

• Most received
• Frozen
• Store at 0 degrees F. or below.
• NEVER RE-FREEZE THAWED MEATS
• Produces a dry, flavorless product

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Thawing Methods

• Preferred method
• Breakout desired quantity
• Remove from shipping container
• Leave in cellophane wrapping
• Thaw at 36 - 38 degrees F.
• 24 - 48 hours under refrigeration

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• Alternate method
• Thaw in original container
• Sealed
• 24 hours at room temperature (variable)
• Only recommended for small activities where ample
  refrigeration space is not available.

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• Improper thawing concerns
• Danger of contamination
• Loss of fluids
• Loss of nutrients
• Impacts on cooking yields

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• Roasting meats
• Use roasting pans with shallow sides
• Do not add water
• Season as directed on AFRS cards
• Delay seasoning on frozen meats until the outside
  is somewhat thawed
• Same temperature (325 degrees F.) should be
  maintained for frozen and thawed meats
• Frozen meats require additional time, 1 1/3 to 1
  1/2 times as much time.

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• Use a meat thermometer to test degree of
  doneness.
• Beef
• Rare - 140 degrees F.
• Medium - 160 degrees F.
• Well Done - 170 degrees F.
• Pork
• Well - 170 degrees F.

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• Lamb
• Rare - 165 degrees F.
• Medium - 175 degrees F.
• Well Done - 180 degrees F.
• Ham (canned / precooked)
• 140 degrees F.
• Frozen ground, ground w/soy, and diced beef
• Completely thaw
• Patties - must be grilled frozen

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• Portion cut steaks (except Swiss steak)
• Pork chops, and all tempered.
• Tempered - remove from freezer and place under
  refrigeration for a sufficient period of time to
  facilitate separation and handling of frozen
  product.
• Internal temperature should be about 26 - 28
  degrees F.

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• Pork, except preformed slices (tempered)
• must be thawed
• Liver
• must be tempered
• more moist

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Cooking Methods

• Dry heat
• grilling
• Broiling
• Roasting
• uncovered
• No liquid added
• Frying - using fat
• Sautéing
• Deep-fat frying

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• Moist heat
• Braising
• Meat is first browned
• Liquid is then added
• Covered to help retain moisture
• Simmering
• Cooking in liquids below the boiling point
• 210 degrees or higher

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Determing the methods of Cookery

• Tender cuts
• dry heat
• Oven Roast
• Grill Steaks
• Pork Loin
• Pork Chops
• Fresh Ham
• Ham

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• Deep-fat Frying
• Veal cutlet, breaded
• Pork steak, breaded
• Less tender cuts
• Moist Heat
• Pot Roast
• Swiss Steaks
• Corned Beef
• Diced Beef
• Pork Butt

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Procedure for Grilling

• Fat on the outside portion of meat should be
  trimmed to 1/4 inch
• To prevent curling, slash the fat
• Scrape fat off the grill as it builds up

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Meat Carving

• Use proper tools
• Sharp knifes
• Let Roasting meats sit before carving
• at least 20 minutes
• Cut across the grain
• Shortens the fibers
• Cut correctly