Unit 318 Complex

1
Unit 318 Complex Meat Poultry.
2
Meat.

• Meat and poultry and are important foods
  providing much of the protein people need for the
  growth and repair of our bodies while at the same
  time providing a source of energy.
• Meat and poultry are cooked by a wide range of
  different cookery methods, these being divided
  into wet or dry methods. Different cuts, joints
  and pieces of meat and poultry will require
  varying methods depending on the individual meat
  and poultry.

3

• Some meat can be cooked quickly because it does
  not require a prolonged cooking method to
  tenderise it, it is already tender as a cut or
  joint e.g. fillet steak, rump or sirloin from
  beef, leg of lamb or loin or leg of pork. Even
  so these cuts will need a certain degree of
  cooking before they are safe to serve.

4
What Is Meat?

• Generally it helps to try and understand where on
  the animal the cut or joint comes from and what
  its function is. For example, the fillet is from
  the muscle which provides a balancing mechanism,
  and does no mechanical work other than provide
  stability this cut is one of the most tender
  from animals i.e. fillet of beef, lamb, pork veal
  or venison.

5

• In shin or shank of beef, however, these parts
  have to provide support for the animal and are
  strained by the sheer weight and work required of
  them. These cuts are tough with strong sinews
  and need prolonged cooking.
• These cuts are used for a limited number of
  dishes such as soups or stocks.

6
Structure Of Meat.

• Lean meat is composed of bundles of long thin
  muscle fibres.
• Fibres are filled with
• Water.
• Protein.
• Minerals.
• Extractives.

7

• When cooking meat, think about the structure of
  the food you are preparing for cooking.
• Lean flesh of meat is composed of fibrous
  muscles, bond together by connective tissues.
• The size and thickness of the fibres in the
  muscle will determine the grain and texture of
  the meat. Younger animals, with less developed
  muscle fibres, provide a more tender meat.

8

• The amount, condition and distribution of fat on
  a meat carcass will also affect tenderness and
  flavour.
• Where fat is found between the muscle fibres, the
  meat is said to be marbled.
• This type of meat will be more tender and moist
  and flavourful.
• These three qualities are also enhanced in all
  meats by a process of hanging, which matures the
  meat before the carcass is dissected.
• When purchasing meat for a given number of
  portions it is normal to allow 130g - 150g off
  the bone or 200g - 250g on the bone per portion
  for a main course, although this may vary for
  larger menus.

9
Meat covers the following

• Beef.
• Veal.
• Lamb.
• Mutton.
• Pork.
• Bacon.

10
Quality points of Beef.

• The following list indicates the quality points
  to look for when purchasing beef.
• Moist, firm with bright red flesh.
• There should be no excessive fat.
• The lean meat should be flecked with fat which is
  known as marbling.
• The fat should be dry, creamy white in colour and
  odourless.
• The bones should not be brittle and when cut
  should have a bloody interior.

11

• The quality of meat poultry is influenced by
  factors such as the breed of animal, the way it
  has been reared, its sex, age at the time of
  slaughtering, the conditions at the abattoir and
  the way it is then processed as either fresh or
  frozen meat.
• Quality descriptions such as Prime, Choice and
  Standard are used to grade various meats but in
  general quality can be judged by the compact
  shape and the amount of lean meat of a particular
  cut.

12
Classification of Meat Poultry.

• Red Meats (Lamb, Mutton, Beef)
• Lamb
• Aged under 1 year when slaughtered.
• Flesh light red in colour and finely grained.
• White or creamy white fat, bones are soft and
  porous.
• Carcass should be evenly fleshed with even
  coating of fat.
• Hung for 4 - 7 days after slaughtering

13

• Mutton
• Aged 1 to 3 years when slaughtered.
• Flesh darker red then lamb.
• Fat is white and brittle, bones harder then lamb.
• Hung for 4 - 7 days after slaughtering.

14

• Beef
• Aged over 1 year but under 3 years when
  slaughtered.
• Flesh firm cherry red and finely grained
• Fat firm, smooth and creamy white, Deep yellow is
  sign of age.
• Bones of a young animal pink and slightly porous.
• Hung for 12 - 14 days after slaughtering.

15
White Meats (Veal, Pork, Bacon Ham)

• Veal
• Under 1 year when slaughtered ( under 10 months
  best quality).
• Flesh very pale pink, finely grained and smooth.
• Outer layer of fat thin.
• Bones large in proportion to the size and should
  be soft.
• Hung for 4 - 7 days after slaughtering.

16

• Pork
• Flesh light pink in colour and finely grained.
• Skin should be thin, smooth and dry.
• Fat not excessive in proportion to the flesh.
• Use within 7 - 10 days of slaughtering.
• Bacon
• Best purchased by the side.
• Clean sweet smell and no signs of clamminess
• Ham
• Cured and Smoked or Cured and Unsmoked ( Green)
• Dry to the touch with clean sweet smell.
• Any curing mould should be dry.

17
Offal

• Livers
• A good clean colour with no discoloured patches
  on the surface.
• Kidneys
• No smell of ammonia present.
• Should have a good clean colour, be firm to the
  touch, with no stickiness.
• Hearts
• Bright in colour, not too much fat and be just
  moist to the touch.

18
Offal

• Sweet breads
• Little fat showing, any signs of blood should be
  bright red.
• Resilient to touch and just moist.
• Tongues
• Firm to the touch, no sign of stickiness
• Tails
• Meaty parts bright red with no over abundance of
  fat and not too yellow.

19
Offal

• Tripe
• Normally bought dressed ( cleaned and blanched)
• Light creamy colour, no greenish or dark
  discoloration and should be moist with no signs
  of stickiness or bad smell.

20
Poultry.

• Chicken
• Plump firm breast, pliable breastbone.
• Legs covered with small scales and small spurs.
•  
• Turkey
• Large plump well formed breast, small legs in
  proportion.
• Hen bird more tender than the cock.
• Weight range 3 - 10 kg

21
Poultry.

• Duck Goose
• Well formed breast no excessive fat.
• Breast bone pliable at the end.
• Clean colour feet, web easy to tear.
• Ducklings 2 -2.5 kg Ducks 2.5 - 3 kg Goose
  4 - 7 kg
• Guinea Fowl
• Plumb breast, slightly dark flesh colour.
• Best December to June

22
Storage

• Beef is purchased in hind or fore quarters and
  must be hung in a chilled temperature for up to
  14 days.
• During this period the meat becomes tender and
  the flavour develops as a result of an enzymic
  reaction and the natural relaxation after rigor
  mortis.
• The period of hanging is longer than with other
  types of meat because the animal is older when
  slaughtered.

23

• Joints should be stored in deep trays under
  refrigeration and the surplus blood drained from
  the trays regularly.
• Frozen joints of beef must be kept at a
  temperature of 18C and correctly defrosted
  before use.
• Nowadays it is common to purchase chilled vacuum
  packed joints and cuts of beef. When required the
  clear wrapping is removed and the meat allowed to
  stand in a refrigerator until the colour becomes
  normal.
• Once opened this type of meat must be used
  quickly. Vacuum packed meat should be stored at
  0C.

24
Joints from a Hindquarter of Beef.

• 1. Shin.
• 2. Topside.
• 3. Silverside.
• 4. Thick Flank.
• 5. Rump.
• 6. Sirloin.
• 7. Wing Rib.
• 8. Thin flank.
• 9. Fillet.

Total weight 180 lbs. The hindquarter produces
prime cuts of beef.
25
Methods of Cooking.

• 1. Shin. Clarification of Consommé.
• 2. Topside. Roasting, Braising.
• 3. Silverside. Boiling, Salting.
• 4. Thick Flank. Braising.
• 5. Rump. Roasting, Frying, Grilling.
• 6. Sirloin. Roasting, Frying, Grilling.
• 7. Wing Rib. Roasting.
• 8. Thin Flank. Stewing, Mincing.
• 9. Fillet. Roasting, Frying, Grilling.

26
Joints from a Forequarter of Beef.

• 10. Fore Rib.
• 11. Middle Rib.
• 12. Chuck Rib.
• 13. Sticking Piece.
• 14. Plate.
• 15. Brisket.
• 16. Leg of Mutton Cut.
• 17. Shank.

Total weight 170 lbs.
27
Methods of Cooking.

• 10. Fore Rib. Roasting.
• 11. Middle Rib. Braising, Stewing.
• 12. Chuck Rib. Stewing.
• 13. Sticking Piece. Stewing, Mincing.
• 14. Plate. Stewing, Mincing.
• 15. Brisket. Fresh Boiling.
• 16. Leg of Mutton Cut. Stewing, Mincing.
• 17. Shank. Clarification of Consommé.

28
Small Cuts of Beef Suitable for Grilling Frying.

• All small cuts of beef which are suited for
  grilling or shallow frying are referred to as
  steaks. All steaks come from one of the following
  three joints.
• Fillet.
• Sirloin.
• Rump.

29
A Typical Fillet. Likely to Weigh 3 Kg.

• Chateaubriand (double fillet steak).
• Cut from the head of the fillet, and for more
  than two portions between 300 gms 1 kg (12 ozs
  1 lb) can be obtained.
• Fillet steak.
• 4 5 steaks can be obtained each of 100 150
  gms (4 6 ozs).
• Tournedos steaks.
• Approximately 6 8 at 100 gms (4 ozs). Each
  steak should be tied to form a regular shape.
• Tail of fillet.
• This is cut into julienne or minced according to
  its intended use.

30
Sirloin.

• Minute steaks.
• Cut each steak approximately 1 cm thick and
  flatten with a cutlet bat making it as thin as
  possible. If necessary trim to a regular shape.
• Sirloin steaks.
• Cut into 1 2 cm slices and trim to about
  (entrecotes) 150 gms (6 ozs).
• Porterhouse and T-bone Steaks.
• Porterhouse steaks are cut including the bone
  from the rib end of the sirloin.
• T-bone steaks are cut from the rump end of the
  sirloin including bone and fillet.

31
Rump.

• The middle portion from each slice is considered
  to produce the best steak and are known as point
  steaks.
• Some menus feature a 'plank steak'. This is a
  complete slice for more than two customers and is
  divided into portions after cooking.

32
Lamb.
33
Quality Points of Lamb.

• Bones porous, with slight bluish tinge.
• Fat evenly distributed, hard brittle, flaky and
  clear white in colour.
• Lean flesh firm dull red, with fine texture or
  grain.
• Before preparation, carcasses should be hung in a
  cool, dry area (cold room) for up to five or six
  days. This will improve taste, texture and
  tenderise the meat.

34
Storage.

• Carcasses of lamb should be hung by the leg.
• Joints should be stored in well drained trays,
  which should be changed daily, under
  refrigeration 3C to 5C for a maximum of 5 days.
  Smaller joints and cuts deteriorate quicker than
  a whole lamb carcass.
• Frozen joints should be stored in a deep freeze
  at -18C with an appropriate wrapping and
  defrosted in a refrigerator at 3C to 5C for 24
  hours.

35
Joints And Usage From A Side Of Lamb.
36
(No Transcript)
37

• When a carcass of lamb has been dissected into
  its basic joints it will require some preparation
  before it can be cooked. If it is to be used for
  smaller cuts then the basic preparation would be
  taken further.

38
(No Transcript)
39
Cuts From the Loin and Saddle.

• Single loin chops
• cut across the un-boned loin each chop 100-150
  g.
• (4-6 oz) in weight.
• Noisettes (French style)
• cut from a boned loin at an angle of 45º cuts
  are 2 cm.
• (1 in) thick flattened out and trimmed of excess
  fat.

40

• Rosettes
• cut from a boned saddle (i.e. across two loins)
  2 cm.
• (1 in) thick ends rolled in and secured with
  string to achieve a flat heart shape.
• Barnsley chops
• cut from the un-boned saddle 2 cm (1 in) thick.
• Cutlets (cotelette)
• Prepare as for roasting, excluding the scoring.

41

• Cotellettes double
• divide evenly between the bones or the cutlets
  can be cut from the best-end and prepared
  separately. A double cutlet consists of two
  bones therefore a six.
• bone best-end yields six single or three double
  cut-lets.
• Saddle
• A full saddle includes the chumps and the tail.
  For large banquets it is sometimes found better
  to remove the chumps and use short saddles.

42
Leg of Lamb.

• This is generally boned or partly boned for
  roasting. Leg of mutton is usually boiled.
• Preparing a leg of lamb.
• Cut along a line following the line of the
  aitchbone and through the ball and socket.
  Remove the aitchbone.
• Saw off the bottom knuckle and bone.
• Remove any excess fat, and tie with string before
  cooking.

43
Cuts from a Leg of Lamb.

• Chump chops
• Cut from the chump end of the leg.
• Gigot chops
• Cut from the centre of the leg.

44
Pork
Oink Oink
45
Quality Points

• The following list indicates the quality points
  to look for when purchasing pork.
• Moist, firm and pale pink flesh.
• There should be no excessive fat.
• The fat should be white and firm.
• The skin should be smooth, hairless and
  undamaged.
• The carcass should have a pleasant smell.

46

• Pork keeps less well than other meats, and needs
  very careful handling, preparation and cooking.
• It may contain parasitic worms, which are
  destroyed by thorough cooking. Always serve pork
  well done, never under-cook pork.
• Pork should be cooked for 25 mins per 450 gms
  weight and 25 mins over.
• e.g.to calculate the cooking time of a 3 kg
  joint
• 7 x 25 25 200 mins.
• Therefore it will take 3 hours and 10 mins to
  cook the joint.

47

• Pork joints should be well fleshed without
  excessive fat.
• The flesh should be pale pink, firm, finely
  textured and not too moist. Look for smooth skin
  an pliable bones.
• There should not be any unpleasant smell or
  odours.
• The handling of pork should be efficient and
  hygienic.

48
Storage.

• Pork is not hung before preparation.
• Sides of pork should be hung by the leg.
• Joints should be stored in deep trays, which
  should be changed daily, under refrigeration 3C
  to 5C for a maximum of 3 to 4 days.
• The smaller the joint the more rapidly it
  deteriorates.
• Frozen joints should be stored in a deep freeze
  at -18C with an appropriate wrapping and
  defrosted in a refrigerator at 3C to 5C for 24
  hours.

49
Types of Pigs.

• There are many breeds of pig reared for food, but
  they fall into two distinct types.
• Baconers and Porkers.
• Baconers are bred to be lean fleshed during early
  stages.
• Porkers tend to be fat forming and need longer to
  mature and form lean flesh.
• The period from 16 to 30 weeks from birth to
  slaughter varies depending on the market for
  which the animal is produced.

50
Joints And Usage From A Side Of Pork
Total weight of a side of pork approx 25 kg (50
lb) Thats approx ¼ of a side of beef
51
2
52
(No Transcript)
53
(No Transcript)
54
Bacon.

• Bacon differs from pork in that it comes from a
  different, usually larger breed of pig called a
  baconer pig, and the meat is cured (salted in
  brine) and sometimes smoked.
• Green bacon is a name often used to describe
  unsmoked bacon.
• Ham comes from the hind leg of a baconer pig, cut
  round on the bone.

55

• Gammon comes from the hind leg of baconer pig,
  cut square on the bone.
• Bacon should have no sign of stickiness and no
  unpleasant smell.
• The rid should be thick, smooth and free from
  wrinkles.
• Check that the fat is white, smooth and not
  excessive in proportion to the lean meat (flesh)
  which should be deep pink in colour and firm.

56
Joints of Bacon.

• Back bacon is cut from the loin of the pig.
• Streaky bacon is cut from the belly, and gammon
  steaks cut from the hind leg.
• The hock and collar are cut from the shoulder and
  neck (these are tough but full flavoured cuts)
  usually boiled.
• The right temperature for storing bacon is 1-4 ºC
  (38-40 ºF), in a well ventilated carton wrapped
  in muslin to protect it from flies.

57

• If small cuts of bacon are kept in the lower half
  of refrigerator.
• They should be well wrapped in greaseproof paper
  and on the lowest shelf, as far from the freezing
  box as possible, otherwise the moisture content
  of the bacon will be extracted, leaving only the
  salt.
• Much of the bacon used today is purchased
  pre-butchered.

58
Cooking Hams Gammons

• Hams and gammons must be soaked before cooking to
  remove excess salt.
• Hams should be soaked for at least 24 hours
  gammons overnight.
• Weigh the soaked joint, scrub off any bloom
  (green mould on meat face) which is the hallmark
  of a naturally cured ham in perfect condition.
• Place the ham in a pan of fresh, cold water,
  bring slowly to the boil, At the end of the
  cooking period turn off the heat and leave the
  ham or gammon in the stock for one hour, or until
  cool.

59
Poultry
60

• Poultry is the collective term applied to
  domestic birds reared for human consumption and
  includes duck, goose, turkey and guinea fowl.
• Each may be battery reared or free range and is
  available oven ready.
• When using oven ready poultry always ensure that
  the packaged giblets are removed before cooking.
  Turkeys and chickens are purchased by both weight
  and number, for example, 5 oven ready 2 kg
  roasting chickens.

61
(No Transcript)
62
Quality points of Chicken

• The following list indicates the quality points
  to look for when purchasing poultry.
• Plump breasts
• White unbroken skin
• Pliable breast bone
• Pleasant smell
• Dry to the touch

63
Hygiene

• When dealing with any aspect of preparing raw
  poultry all the rules of hygiene, and health and
  safety apply. Handlers must
• have an excellent standard of personal hygiene
• avoid all risks of cross contamination
• handle the poultry as little as possible
• make full use of refrigeration

64

• Ensure All Equipment Is Clean and Well
  Maintained.
• Carry Out the Processes in Cool Conditions.
• Seek Immediate First Aid for Any Cut or Other
  Injury.
• Never Process Partly Defrosted Poultry.

65
Danger From Salmonella Infection.

• Most poultry harbour the risk of salmonella
  bacteria contained in their gut.
• Anything coming into contact with poultry
  intestines can easily become a carrier of this
  bacteria, therefore, every effort must be taken
  to minimise the spread by any form of cross
  contamination.

66

• When poultry is drawn there is a danger of
  salmonella bacteria contained in the gut
  infecting the carcass and the flesh.
• Great care is needed to minimise this threat and
  it is recommended that evisceration is carried
  out by the supplier.
• Undrawn birds should be hung by the legs until
  required and stored for a maximum of three days
  in a cold room with a maximum temperature of 3C.

67
Skinning.

• The skinning process can be carried out by
  cutting the skin along the backbone and then
  carefully pulling it away from the flesh using
  fingers and a small knife.
• The skin over the ridge of the breast is
  difficult to remove without damage as there is no
  flesh under it. When the winglet and feet are
  reached cut through the ligaments to detach them
  from the carcass.

68
Preparing Chicken for Sauté

• Various jointing and boning processes are
  necessary depending on how the poultry is to be
  used, for example, sauté, grilling, suprêmes,
  ballotines or galatines.

69
Cutting Chicken for Sauté.
70
Trussing Or Tying.

• Trussing or tying means that the joint or bird is
  tied to a suitable shape with string.
• The term trussing is applied to poultry only. A
  non slipping knot is used to secure all strings.

71

• There are two methods used for trussing poultry,
  one is used for entrée and the other for
  roasting. Both methods use two strings.
• When trussing for entrée the legs are folded and
  inserted beneath the breast skin. The feet have
  all but the centre toe removed and the remaining
  toenail trimmed off.

72
 Trussing for Entrée.

• When trussing for entrée the legs are folded and
  inserted beneath the breast skin.
• The feet have all but the centre toe removed and
  the remaining toenail trimmed off.

 
73
Trussing for Roasting.

• When trussing for roasting, the feet are treated
  as above but left standing and not inserted under
  the skin of the breast.

74
The Preparation Of A Turkey.

• Turkeys are cleaned and trussed in the same way
  as chickens, but it is good practice to remove
  the wishbone before trussing to make carving the
  breast easier which allows a greater number of
  regular portions to be produced.
• It is also necessary to strip the sinews from the
  legs using pliers and a sinew hook, again to make
  carving easier and more cost effective.

75

• If the legs are removed they should be boned out
  and batted to form a flat shape and any remaining
  sinews removed. A pre-prepared and cooled
  stuffing may then be added and the legs rolled
  and tied to form a sausage shape.
• They can then be seasoned, coated with melted
  butter and wrapped in cooking foil. Any excess
  stuffing can also be made into sausage shapes and
  cooked together with the rolled legs.

76
Further study.

• Practical Professional Cookery
• Cracknell Kaufmann
• Advanced Practical Cookery
• Cesarani, Kinton Foskett
• Guide to Modern Cookery
• A. Escoffier

• Meat and Livestock Commission www.britishmeat.org.
  uk