6

COMPETENCY-BASED LEARNING MATERIAL

Sector : TOURISM

Qualification Title : COOKERY NC II

Unit of Competency : Prepare Meat Dishes

Module Title : Preparing Meat Dishes

Technical Education & Skills Development Authority

KABASALAN INSTITUTE OF TECHNOLOGY
Kabasalan, Zamboanga Sibugay
 HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome to the module in Preparing Meat Dishes.This module contains

training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self – Checks, Operation sheets and job sheets .Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator
for assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets,Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
Prepare Meat Dishes. This will be the source of information for you to acquire
knowledge and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instruction.Inside this module
are several Instruction sheets to achieve one learning outcome.
In going through each sheet, you must follow the “Learning activity
sheet”. This learning activity sheet will guide you through the different “instruction
Sheets” that will assists you in performing different learning activities towards the
attainment of the learning outcome.

The instruction sheets may be in the form of:

 Information sheet – this will provide you with information, (concepts,
principles and other relevant information) needed in performing
certain activities.
 Task Sheet – this will guide you in performing single task, operation,
or a process in job.
 Job Sheet – this will guide you in performing a job.
If you have questions, do not hesitate to ask your trainer/s for
assistance.

Recognition of Prior Learning

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If you can demonstrate to your trainer that you are competent in a particular skill,
talk to him about having them formally recognized so you would not have to
undergo the same training again. If you have a qualification or certificate of
competency from previous trainings, show it to your trainer. If the skills you have
acquired are still relevant to this module, they may become part of the evidence
you can present for RPL. If you are not sure about the level of your skills, discuss
this with your trainer.

COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of competency
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123

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 premises premises 28

2. Prepare stocks, sauces and Preparing stocks, sauces and TRS5123

soups soups 31

3. Prepare appetizers Preparing appetizers TRS5123

81

4. Prepare salads and dressing Preparing salads and dressing TRS5123

82

5. Prepare sandwiches Preparing sandwiches TRS5123

30

6. Prepare meat dishes Preparing meat dishes TRS5123

83

7. Prepare vegetable dishes Preparing vegetable dishes TRS5123

84

8. Prepare egg dishes Preparing egg dishes TRS5123

85

9. Prepare starch dishes Preparing starch dishes TRS5123

86

10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33

11. Prepare seafood dishes Preparing seafood dishes TRS5123

34

12. Prepare desserts Preparing desserts TRS5123

35

13. Package prepared food Packaging prepared food TRS5123

40

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME # 1 Select Meats
CONTENTS:
1. Explained different classifications of meats
2. Applied safe and accurate cutting techniques

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 3. Prepared a range of meat dishes to enterprise standards
4. Characteristics of meats including type, cut, quality and fat content
5. Characteristics of different meat cuts including primary, secondary and
portioned cuts

ASSESSMENT CRITERIA
1. Select primary, secondary and portioned cuts of pork, lamb, beef and
veal as required for menu items
2. Select offal and fancy meats as required for menu items
3. Use leftovers to minimize waste and maintain quality
4. Select low cost cuts and meat products when and where appropriate
5. Select the best supplier for quality and price according to enterprise
requirements
6. Use appropriate purchase and storage techniques to minimize wastage
CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION

2. QUIPMENT
 Applicable equipment as prescribed in the training regulation

3. TOOLS, ACCESSORIES AND SUPPLIES

 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
 Types of meat
Market forms
 Live
 Fresh
 Frozen
 Cryovac
 Preserved
 Cuts
- Whole carcass
- Primal

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 - Sub-primal or Secondary
- Portioned cuts
- Variety or Offal
4. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
 Materials safety handbook (given by suppliers). This details the
proper use and care of their chemicals and equipment.

ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Portfolio

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 LEARNING EXPERIENCES

Learning Outcome 1: SELECT MEATS

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheet 6.1-1 Read information sheet. After reading the
Meats Identification learner is encourage to answer the self
check.
2. Answer Self-check 6.1-1 Compare the answers to the answer keys.

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 What is meat?
INFORMATION SHEET 6.1 -1
MEATS IDENTIFICATION

Learning Objectives

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Define meats.
2. Explain meat inspection and grading.
3. Identify the different classification of meats.

Meat is an important food in the diet and is the foremost food of the people
of the world. In nearly every home the daily menu is built around meat as the
central dish. This extensive use of meat is due to its palatability and high nutritive
value, Technically, the term meat is used to designate only those portions of
various animals used for food like muscle, fatty tissue and some glands such as
liver, heart and spleen. Commercially the term meat includes all portions of the
dressed carcass as muscle tissue, connective tissue, fat, lymphatic glands, edible
organs and bone.
Zoological Classes of animals from which meat is obtained:
1. Mammalia – Examples are cattle, carabaos, sheep, swine or pigs, and
other four - footed animals.
2. Aves – examples are fowls and birds.
3. Pisces – fishes
4. Reptilia – example turtles
5. Amphibia – example frogs
6. Mollusca – examples are oyster and clams
7. Crustacea – examples are lobsters and crabs

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 Inspection
Government inspection of all meats ( including game and poultry) is
mandatory. Inspections are required at various times – on the farm or ranch, at
the slaughterhouse ( antemortem), and again after butchering ( postmortem).
Inspectors ensure that:
 Animals are free from disease.
 Farms are operated in accordance with appropriate standards for
safety, cleanliness and health.
 Meat is wholesome and fit for human consumption.

Grading of Meat
After the meat has been inspected by the authorized veterinarian and is
declared wholesome, hygienic and fit for human consumption, then it is graded.
The basis for grading is quality, conformation, and finish of its carcass.
1. Quality includes tenderness, juiciness and palatability.
2. Conformation refers to the shape, form or general outline of the side or
the whole carcass. This indicates the relative proportion of lean to bone
ration, as well as relative percentage of each of the different whole sale
cuts. Good conformation means as high meat to bone ratio and high
percentage of the tender cuts.
3. Finish refers to the amount, quality and, color of the fat within and
around the muscle.

Receiving of Meat
Meats are perishable goods. When you receive them, check the temperature
of the meat. If meats are received in plastic packaging, insert a thermometer
between packages, but do not puncture the packaging. Meats should be received
at 41˚F (5˚C). Previous temperature abuse results in drying or discoloration of
meat and leakage. Look for packaging that is clean and intact, and check the
temperature of the delivery truck.

CLASSIFICATION OF MEATS

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 Grades of Beef
BEEF

The flavor, color and texture of any meat is influenced by several factors: the
amount of exercise the muscles recieves, the type of feed, and the breed.
Cattle used for beef industry are typically steers ( castrated males) over one
year old and heifers ( female cows) that are not required for breeding. The older the
bovine, the tougher the meat. Specialty beef, such as Kobe beef ( from Japan ),
Limousin beef ( from France), and Brae, Certified Angus, natural organic, and dry
– aged beef ( from the United States), are also available.
The carcass is split down the backbone to divide it into two sides. The sides
are further divide into the forequarter and the hindquarter before being cuts into
primals. The forequarter contains four primal cuts; the rib, the chuck ( shoulder),
the brisket and the foreshank. The hindquarter contains two primal cuts : the loin
and the round ( leg ). These primal cuts may be sold as is, or as is more often case,
they will be broken down into their market forms. Gorund and stewing beef and
the parts such as the ox – tail, liver, heart, tongue and other organ meats may be
also be sold. Some cuts may be cured ( corned beef, for example, usually from the
brisket) or dried.
Beef may be “aged” a process that gives the meat a darker color, a more
tender texture, and a full flavor. Boneless cuts such as steaks may be aged in
plastic ( Cryovac ), a process referred to as wet aging. Dry aging calls for the side,
forequarter or hindquarter to be hung in a climate – controlled area. Aged beef is
expensive due to additional processing costs as well as the significant moisture
and weight loss that reduces ultimate yield.

The USDA grades of beef are :

 Prime*
 Choice*
 Select*
 Standard
 Commercial
 Utility
 Cutter
 Canner
*These grades are the only ones purchased for sale in restaurants.
Only a small percentage of beef is graded prime. Prime is usually reserved
for commercial foodservice establishments and butcher shops. Choice and select

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are often available. Grades lower than select are generally used for processed meat
and are of no practical importance to restaurant ( or retail ) industry.
The round primal cuts of beef include:
 Shank
 Heel
 Knuckle
 Top round
 Eye round
 Bottom round
The top round is tender enough to roast.
The most cooking methods for cuts from bottom round are braising and
stewing. The knuckle and the eye of the round can be roasted. Cuts from the
round as well as meat from the shank are often made into cubes for stew meat or
kabobs. It is also commonly ground.
The loin primal cuts of beef include:
 Sirloin ( top sirloin butt ) as roasts or cut into steaks
 Tenderloin
 Flank steak, sometimes sold as London broil
 Strip loin, as roast or cut into steaks
 Short loin

Roasting, grilling, broiling and sauteing are the most common methods for
these cuts. Most cuts are sold as whole roasts or steaks. The strip loin is cut into
a variety of steaks including the New York strip steak; the short loin produces the
porterhpuse or T – bone. The tenderloin is made into several menu cuts, including
Chaeteaubriand, tournedos, medallions or fillet mignon. The flank steak is always
sold whole: it can be grilled and may be butterflied. Flank steak is also often
braised, sometimes with a stuffing.
The rib primal cuts of beef include:
 109 Export
 112A Lip – on
 Short ribs

Roasting, grilling, broiling, and sautéing are the most common methods for
most cuts from the primal rib, with the exception of short ribs. Short ribs are

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typically simmered, used to make broths, braised, or barbecued. The rib is sold
whole, in smaller roasts, such as bone – in and boneless, or cut into steaks such
as rib – eye steak, Delmonico or shell steaks.
The chuck primal cuts of beef include:
 Square cut chuck
 Shoulder clod
Moist – heat methods such as stewing, simmering, and braising are
appropriate for cuts from the chuck primal. The meat is sold as roasts ( bone – in
or boneless) or cut into steaks. Chuck is often used for ground beef, as chuck
roast, or ground.

Additional market forms of beef include:

 Brisket typically braised. Also used to make brine to make corned beef
or cured and smoked to make pastrami.
 Fore shank: typically simmered or ground.

Some variety meats ( also known as offal cuts ) include:

 Liver: sautéed or ground to make forcemeats or sausages.
 Tripe; simmered or braised
 Kidneys; sautéed, stewed or braised
 Tongue: simmered; often pickled or smoked
 Oxtails: simmered, stewed or braised
 Intestines: used as sausage casings
 Heart : simmered, braised or stewed

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 GRADES OF VEAL
Veal

Veal comes from young calf, generally two to three months old. It has
delicate, tender flesh that is creamy white with a hint of pink, or pinkish – gray.
Milk – fed veal is no more than 12 weeks old at the time of processing. It has
received mother’s milk or formula only. Formula – fed veal may be up to four
months old, but their diet contains no grass or feed.
Veal may be split in two halves, or it may be cut into a forresaddle and a
hindsaddle by splitting the carcass at a point between the eleventh and twelfth
ribs.
The primal cuts for veal are the shoulder ( chuck ), shank, rack ( rib ), loin
and leg. Organ meats ( offal ) from veal are highly prized, especially the
sweetbreads, liver, calf’s head and brains.

The six USDA grades of veal are:

 Prime*
 Choice*
 Good
 Standard
 Utility
 Cull
*These grades are the only ones purchased for sale in commercial
foodservice establishments.
The leg primal cuts of veal include:
 Shank
 Heel
 Top round
 Knuckle
 Bottom round
 Eye round
 Sirloin

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  Butt tenderloin
The veal leg can be purchased whole. Boneless cuts from the top round,
knuckle, bottom round, eye round, sirloin and butt tenderloin can be prepared by
dry – heat methods ( roasting, sautéing, pan-frying) or used to make stews such as
blanquettes and fricasees. The following menu cuts also may be prepared:
scallopini, schnitzel, emince, escalope, and kabobs. The shank is used to prepare
esso bucco. Common cooking methods for the heel include braising and stewing.
Usable trim is often used for stocks or ground.
The loin primal cuts of veal include:
 Tenderloin
 Trimmed veal loin, split
 Boneless veal loin ( strip loin )

Cuts from the loin are very tender and are suitable for the following dry –
heat techniques: roasting, grilling, broiling, and sautéing. Whole roasts ( bone –
in ), chops and other portion cuts are available. Menu terms often used for portion
cuts from the loin include medallions, noisettes, scaloppini, emince and escalope.
The hotel rock primal cuts of veal include:
 Veal rack, split
 Chop ready rack
 Frenched veal rack

Cuts from the rack of veal are very tender and best cooked by roasting,
broiling, grilling or sautéing. The cuts are sold as roasts or chops ( bone – in or
boneless). Crown roasts are prepared by tying rib roast into a crown shape. Bones
for the roasts or chops are often scraped clean or “ French”.
The square cut shoulder primal cuts of veal include:
 Square cut shoulder
 Shoulder clod
Shoulder cut are usually more exercised and slightly tough. Choose moist
heat methods such as braising, stewing or simmering. Meat from the shoulder is
often ground.
Additional market forms of veal include:
 The breast: bone – in or boneless, roasted or braised, often stuffed and
rolled.
 The foreshank ; simmered or braised, meat is often ground.

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 Pork
 Some variety meats ( offal ) of veal include:
 Cheeks : braised
 Tongue: poached, simmered or braised, may be pickled or smoked
 Sweetbreads: poached, sauteed
 Liver: sauteed, used in forcemeats
 Heart: simmered, braised
 Kidneys: sauteed, braised, stewed
 Brains; sautéed

 Feet: simmered, used to add body of stocks

Veal

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 Pork, the meat of domesticated pigs, is among the most popular meat sold in
the United States. Pigs have been specifically bred over many generations to
produce the leaner cuts of meat sold today. Pigs are commonly slaughtered under
the age of 12 months when they are most tender.
The pork carcass, once split into two halves along the backbone, is divided
in a slightly different manner from most other meats. Instead of a primal rib, the
loin is cut long.
Pork’s primal cuts are the ham ( leg protion), the shoulder butt, and the
loin. Important subprimal pork cuts include the spareribs, bacon or side pork,
jowl, and clear – plate fatback.

Grades of Pork
The pork you may have quality grades assigned by the meat packer, rather
than federal grades. The grading system used by individual packer must be clearly
defined and match or exceed federal standards.
The USDA grades of pork are:
 1
 2
 3
 4
 Utility
The ham primal cuts of pork include:
 Shank – Hock
 Ham ( Bone – in or boneless)
 Top round
Cuts from the ham may be whole roasts, steaks or portion cuts. Top round
is often prepared as cutlets and sauteed or panfried. The ham is typically roasted
or baked, often with glaze. The shank or hock can be simmered, stewed or braised.
These cuts are often smoked or cured. A ham can be a fresh, cured or smoked
ham. Boiled ham has been wet-cured and cooked to 145°F ( 63°C). Prosciutto is
salt – cured and dried. Smithfield ham is dry-cured and smoked.
The loin primal cuts of pork include:
 Tenderloin
 Center cut pork loin
 Boneless loin
 Baby back ribs

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 Cut from the pork loin are tender and suitable for dry – heat and quick
cooking methods such as roasting, grilling, broiling, sueting and panfrying. The
meat is sold whole roasts( bone – in and boneless), chops ( bone – in or boneless)
and cutlets ( boneless) The loin may be cured or smoked and known in the United
States as Canadian – style – Bacon. Pork tenderloins are also widely available.
Menu terms for loin or tenderloin cuts include cutlets, medallions or schnitzel.
Baby back ribs are also part of the loin; they are usually slow – cooked by braising
or barbecuing.
The Boston Butt primal cuts of pork include:
 Boston butt ( bone – in, bone – out)
 Cottage butt
Common cooking methods for cuts from the Boston butt primal include
roasting, sauteing and stewing. The meat is often ground and used to prepare
forcemeats or sausage. The cottage butt is often roasted or it may be cured or
smoked. The smoked version of cottage butt is also known as English bacon.
The picnic primal cut of pork includes:
 Picnic (bone –in or bone – out): prepared by braising and stewing. May
be smoked and cured and sold as picnic ham or smoked shoulder.
Used to prepare a specialty ham, tasso. Ground to make forcemeats,
sausages or cold cuts.
Some additional market forms of pork include:
 Bacon; may be smoked, cured and raw. Jowl bacon is a crumbly form
of bacon used for flavoring rather than as slices. Bacon may be
referred to as slab bacon. Bacon may be smoked; a smoke pork loin is
known in the United States as Canadian bacon.
 Salt pork, fresh or salted, is used as a flavoring or in forcemeat
preparations.
 Spareribs are typically slow – cooked by simmering, baking or
barbecuing.
 Fatback has no traces of lean meat; used in forcemeats and to lard or
bard foods. ( Lard means to wrap foods in sheets of fatback. Bard
means to thread strips of fatback through the food. Both techniques
are meant to keep foods moist as they cook.)
Some variety meats ( offal ) of pork include:
 Neckbones: smoked, used for flavoring in soups, stews and broths
 Liver: used for sausages, pates, terrines
 Heart: simmered, braised, or stewed: used for sausages, pates and
terrines

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 Lamb and mutton
 Intestines: used for sausages casing
 Kidneys: simmered, stewed or braised

 Caul fat: used for sausage casing or to bard foods

PORK

Lamb is the tender meat produced by young, domesticated sheep. Its texture
is a direct result of what it consumes and the age at which it is slaughtered. Milk –
fed lamb has the most delicate color and flavor. Grass – fed lamb has a more
pronounced flavor and texture. Most lamb produced in the United States is
finished on a grain diet and butchered at six to seven months old. Lamb that ages
over 16 months or more is sold as mutton. Lamb becomes tougher as it ages and
develops a strong, gamy taste.

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 Like veal, lamb is cut into either a foresaddle and hindsaddle or into sides.
The major lamb cuts are rib ( known also as rack ), square – cut shoulder, breast,
shank, loin and leg.

Grades of Lamb
The USDA grades of lamb are:
 Prime*
 Choice*
 Good
 Utility
 Cull
*These grades are the only ones purchased for sale in commercial foodservice
estaablishements.
The leg primal cuts of lamb include:
 Shank
 Heel
 Knuckle
 Eye round
 Bottom round
 Sirloin
 Top round
Leg of lamb may be sold as a primal cut or made into a number of bone – in
or boneless roasts. Some cuts from the leg are tender enough for dry – heat
methods. Leg roasts ( leg, sirloin, top round, bottom round, eye round) can be
roasted; they may be braised. The lamb shank and heel are typically braised,
stewed, or simmered. The top round is also used to prepare steaks or cutlets. The
leg may be butterflied to stuff, or before grilling.
The loin primal cuts of lamb include:
 Trimmed loin, split
 Boneless loin
 Tenderloin
Meats from the loin are tender and best suited to quick- cooking methods
for the best flavor and texture; roasting for whole cuts ( bone – in or boneless),
sautéing, grilling or broiling for chops. English chops are bone – in and may be a
single – or a double – bone cut. Saratoga chops are boneless; they may also be

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 Characteristics of Meats
single or double cut. The boneless cuts may be used for cutlets, emince,
medallions or noisettes.
The hotel rack primal cuts of lamb include:
 Rack ( split, chine removed)
 Breast
The rack is typically roasted, either as a rack or a crown roast as a bone –in
roast. Chops are sautéed, broiled, or grilled. Chops may be single – or – double –
boned. Bones may be frenched before cooking. The breast is usually braised or
stewed, and may be made into riblets and barbecued.
The shoulder square primal cuts of lamb include;
 Foreshank
 Neck
 Square cut chuck ( boneless)

Common cooking methods for the shoulder of lamb include simmering,

braising and stewing. Cuts are sold as roasts and chops, as well as cubed and
ground meat. Some boneless cuts from the shoulder clod may be roasted or
grilled.
Some variety meats ( offal ) from lamb include:
 Tongue: simmered; often smoked
 Liver: sautéed, used in forcemeats
 Heart: simmered, braised, stewed or braised
 Kidneys: simmered, stewed, or braised
 Intestines: used a sausage casings

Beef
 Smells fresh, not stale or sour (rancid) nor unpleasantly strong high.
 Outer fat layer even, smooth in texture, firm to the touch and creamy-
white in color.
 Outer surface of the lean meat is purple/brown, with smooth texture
 Meat itself is bright red, without excessive fat or gristle.

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 MEAT CUTS
 Flat flecks (called marbling) are visible in the prime cuts such as fillet
or sirloin.

Veal
 Soft, finely grained, moist flesh that varies in color from off-white to
palest pink..
 Avoid flabby and wet veal, and also meat that is dry and brown or has
a blue tinge or mottling.
 Lean should have a fine texture with a thin outside layer of firm,
creamy white fat without any yellowish discoloration
 Bones should be soft and almost translucent, with a reddish tinge.

Pork
 Fat should be firm and a clear milk-white color.
 Avoid cuts with soft-gray and oily fat, which leads excessive weight
loss I cooking.
 Lean should be pale pink, firm, and smooth to touch, with very little
gristles.
 Freshly cuts surfaces should look slightly moist
 Bone should be pinkish-blue.

A slaughtered animal is called a carcass. The carcass is cut into larger

pieces called wholesale cuts which are further reduced into retail cuts. The retail
cuts commonly found in the market are further reduced into retail cuts. The retail
cuts commonly found in the market are further classified as tender cuts, less
tender cuts, tough cuts, and variety cuts. The specific cut determines the price of
the meat.

Tender cuts
Tender cuts contain lean meat and little collagen. These are the least
exercised parts of the animal and are the most expensive cuts. Meat of the upper
half of an animal, along the backbone, is tender because the back muscle simply
supports the spine and does not perform mush movement. The tenderest muscle

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in both beef and pork is the loin. This portion is most appropriate for broiling,
roasting and frying. The whole loin or kadera of the beef yields the loin end, short
loin, sirloin and the tenderloin. In pork, loin is known as lomo which when sliced
is called pork chops. Other tender cuts in pork include the ham and side bacon or
belly.
Less tender cuts
There are more developed connective tissues in less tender cuts than the
tender cuts. Considerable portions are present in the shoulder and neck of the
animals. It is necessary to apply moist heat methods of cookery to gelatinize the
connective tissues thus tenderizing the meat. Braising and stewing are also
appropriate cooking methods. Most often less tender cuts are ground, to break
and cut the muscle fibbers and connective tissues. In a pork carcass, the
shoulder, Boston butt, picnic and neck bones are examples of less tender cuts.
The round, rump and chuck are for the beef carcass.
Tough cuts
The tough cuts are usually those muscles which get more exercise while the
animal is alive. They are usually located in the lower part of the animal. Muscles
that are exercised a lot contain higher qualities of connective tissues. Really
hardworking muscles such as the shoulder (or chuck) and neck produce though
meat. The tough cuts are beef are the shank, flank, plate, brisket, and the neck.
There are no tough cuts in the pork carcass.
Variety cuts
Variety cuts are the animal glands and other internal organs. They include
liver, kidney, tripe, sweetbreads, brain, lung, and tongue. The tail, blood, and skin
are also grouped under the variety meats. Variety meat should be cooked until
well done to minimize the danger of transmitting the organism found in them. In
the Philippines, the variety cuts are considered choice parts and are priced
accordingly.

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 Liver
Veal liver is the most expensive, the tenderest, and the mildest flavored of
all the livers. The best quality veal liver is a light reddish-brown color. It is
available fresh or frozen in slices. Sauté or broil.
Pork liver has a stronger flavor than veal liver. It is best braised or used in
pates.
Beef liver is course and tough buy inexpensive. It is not recommended for
broiling or sautéing. Soak in milk or lightly salted water for a few hours to mellow
the strong flavor. Stew or braise. Allow 1 pound of beef liver for 4 servings.

Kidneys
Veal kidneys are considered best because of their delicate flavor and
tenderness. Broil or sauté. The stronger flavored pork and beef kidneys are
tougher and should be stewed or braised. One veal or pork per serving, and 1 beef
kidney for 4 servings.

Sweetbreads

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 This is the name given to the two portions of the thymus gland, one in the
throat and one in the chest cavity. Veal sweetbreads are considered a delicacy
and are the most readily available of all the sweet breads. They can be purchased
fresh or frozen. Broil, sauté or braise. Allow 1 pound for 4 servings.
Brains
Veal brains have the mildest flavor and are the most popular but they are
not always available. Brains must be soaked in cold water for a couple of hours to
remove all blood. Pork and beef brains are not as delicate in texture and have a
stronger flavor. Allow 1 pound for 4 servings.
Hearts
Hearts are lower in price than other variety meats and have very little waste.
They are flavorful and nutritious but require long, slow cooking. Veal heart is the
most delicate flavored, and lamb heart is the smallest and very tender. Both are
best braised. Pork heart maybe stuffed and braised. Choose bright red, firm
hearts and avoid any that are gray. The beef heart is best if cut into cubes and
used in stews and casseroles.
Tongue
Veal and beef tongue are the most readily available. Beef tongue is available
fresh, pickled, corned, smoked, an din some areas, ready-to-serve. Veal tongue is
usually sold fresh. Pork tongues are usually pre-cooked and ready to serve.
Tongue requires long, slow, cooking in liquids to make it tender. Allow 1 pound for
4 to 5 servings.

Tripe
Tripe comes from the inner lining of the stomach of beef. The choicest is
honeycomb ripe from the second stomach. It should be thick, firm and white.
Avoid any that is shiny and gray or has a flabby appearance. Tripe is sold partly
cooked; ask the butcher how much longer it should be cooked. It can be stewed,
broiled, or fried. Tripe is also available pickled or canned. Allow 1 pound for 4 to
5servings.

Oxtail
Oxtails are the tails of beef cattle (cow or ox or bull) and have a great deal of
bone and very little meat. The fat should be creamy white, and the meat deep red.
10Oxtails require long, slow cooking to make them tender and are excellent
braised, in casseroles, or as a base for soup. Allow 2 to 3 pounds for 4 servings.

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 Fill in the Blank
Self- Check of 6.1-1

Direction: Complete the following sentences with the correct word/s. Write
answer on your answer sheet.
1. A beef carcass is split into quarters, the forequarter contains the
following four primal cuts:________, _________, _________ and __________.
2. Bacon comes from the primal pork cut known as the ____________.
3. ___________comes from a young calf, generally two to three months old.
4. Mutton comes from sheep that are _________ or older.

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 ANSWER KEY 6.1-1

1. Ribs, chuck( shoulder), brisket and foreshank

2. Pork loin
3. Veal
4. 16 months

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LEARNING OUTCOME # 2 Prepare and Portion Meats
CONTENTS:
1. Uses and characteristics of various knives and equipment
2. Safe work practices
1. Logical and time efficient work flow
2. Appropriate preparation and cookery methods for various cuts and types
of meat
3. Meat cutting techniques
4. Knife care and maintenance
5. Organizational skills and teamwork
6. Principles and practices of hygienic handling and storage of meat
7. Costing, yield testing, portion control of meat
8. Waste minimization techniques and environment-friendly disposal

ASSESSMENT CRITERIA
1. Select and use suitable knives and equipment prior to meat preparation
9. Prepare and portion meat cuts and offal according to menu requirements
3. Prepare and use suitable marinades where appropriate for a variety of
meat cuts
CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION

2. QUIPMENT
 Applicable equipment as prescribed in the training regulation

3. TOOLS, ACCESSORIES AND SUPPLIES

 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
 Types of meat
Market forms
 Live

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  Fresh
 Frozen
 Cryovac
 Preserved
 Cuts
- Whole carcass
- Primal
- Sub-primal or Secondary
- Portioned cuts
- Variety or Offal
4. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
 Materials safety handbook (given by suppliers). This details the
proper use and care of their chemicals and equipment.

ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Portfolio

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 LEARNING EXPERIENCES

Learning Outcome 2: PREPARE AND PORTION MEATS

Learning Activities Special Instructions

1. Read Information Sheet 6.2-1 Read information sheet. After reading the
Meats Fabrication Techniques learner is encourage to answer the self
check.
2. Answer Self-check 6.2-1 Compare the answers to the answer keys.

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 Removing
Learning
What is Meat
Objective
Surface
Fabrication?
or Visible Fat
INFORMATION SHEET 6.2 -1
MEAT FABRICATION TECHNIQUES

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the basic meat fabrication techniques.

Meat fabrication refers to a collection of basic techniques that allow the chef
to offer the exact cut, size, and shape needed for certain preparations. Knowledge
of these techniques offer many advantages for the chef. The correct procedures for
meat fabrication are as follows:

TRIMMING

Many cuts of meat and poultry have some fat that you want to cut away
before cooking. Visible or surface, fat is usually trimmed. Sometimes you will want
to leave a thin layer of fat to provide natural basting especially during long, slow
cooking methods like roasting or braising. For quick – cooking methods like
sauteing, you may need to remove the fat completely.
Other portions of the meat or poultry that you may need to remove before
cooking are any gristle, sinew or silverskin, since they do not cook at the same
speed as the lean meat tissue. As you trim meat work carefully to be sure that you
do not cut away edible meat.
Silverskin is a tough membrane that surrounds some cuts of meat. It gets
its name from its somewhat silvery color. Silverskin is likely to shrink when
exposed to heat. When it shrinks, it can cause meats to buckle and cook unevenly.

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 Follow the steps below for removing surface or visible fat.

  Hold the knife blade so that it is parallel to the lean meat.

 Make straight, smooth cuts to remove as much of the visible or
surface fat is desired. ( You may leave a layer in place for roasts or
braises to add moisture or you may cut it completely away for sautés
or grills.)
 Lift and pull away the cap fat. This fat pulls away easily.
 Use the flat side of blade knife to steady the meat as you lift and pull
away the layer of fat.
 Use a thin blade to cut away layers of fat, running your blade parallel
to the surface of the meat.
 Work slowly and carefully to avoid cutting into the meat itself.

Removing Silverskin

Follow the steps below for removing silverskin.

 To remove the tough membranes

( silverskin, gristle, or tendons) work the
blade just under the membrane.
 Use your guiding hand to hold the meat steady.
 Work in the same direction as the meat’s
natural grain.

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  Angle the blade slightly so that it points up toward the membrane and
away from the meat.
 Glide the knife blade just underneath the silverskin.
Shaping a Medallion
Boneless cuts from the loin or tenderloin
of beef, veal, lamb or pork may be called
medallions, noisettes ( so named because they
are like little nuts of meat) or grenadins ( large
cuts from the loin). The terms noisette and
medallion are often used interchangeably to
refer to a small, boneless, tender cut of meat.
Tournedos and chateaubriand are special
terms generally used only for beef tenderloin
cuts.
Medallions are small, round pieces of meat cut from the tenderloin. After the
medallions are cut, they are then wrapped in cheesecloth and molded to give them
a compact, uniform shape. Not only does this give the meat a more pleasing
appearance, it also helps medallion to cook evenly. The following steps
demonstrate shaping of medallion:
 Cut the cheesecloth into a square
large enough to wrap the meat
portion easily.
 Gather the cheesecloth together and
twist to tighten it around the meat.
 As you twist the cloth with one
hand, press down on the meat
firmly, with even, moderate pressure
as with a knife blade.
 The shaped medallion is ready for
grilling or sautéing.

Cutting and Pounding Cutlets

A meat cutlet or scallop is a thin boneless cut of meat, which may come
from the loin, the tenderloin, or any other sufficiently tender cut of meat, such as
the top round. Cutlet, scaloppine ( in Italian), and escalope ( in French) are

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different words for the same cut and are used as fitting in menu’s particular style.
The following steps demonstrate cutting and pounding cutlets:
 Trim the meat completely, removing all visible fat, sinew, gristle and
silverskin.
 Cut pieces of about the same thickness and weight ( generally ranging
from 1 to 4 ounces).
 Place the meat between two layers of plastic wrap.
 Use a pounding and pushing motion
to evenly thin the cutlet.
 Pound cutlets to an even thickness
over their entire surface for rapid and
even cooking.
 Adjust the weight of the mallet and
strength of the blow to match the
meat. Turkey cutlets ( slices of turkey
breast) for example, require a more
delicate touch than pork cutlets.
 Do not tear or overstretch the meat as you pound it.

Cubing and Mincing Meats

Meats for stewing and grinding are usually tougher and fattier than other
meats. To be sure that your stews are tender
and flavorful, remove gristle or silverskin that
might not soften before the meat is overcooked.
To cut meats for grinding, be sure that your cuts
are small enough to slice easily through the feed
tube of the grinder. The following steps
demonstrate cubing and mincing meats:

 Remove surface fat and any large

pocket of fat.
 Cut meat along seams.
 Remove silverskin and gristle.
 Cut meat into cubes of relatively even size and shape.
 Make suts against the grain for more tender stew.

Mincing Meats for Sautés

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 The French word for this cut is émincé or cut into slivers. Since the meat is
generally sautééd choose a tender cut. The following steps demonstrate mincing
meats for sautés:
 Trim the meat completely before cutting into émincé.
 Cut meat against grain into strip of a length and width appropriate for
the dish, usually about 2 inches square.
 Make crosscuts to create thin slivers ( called émincé).
 Blot the émincé dry before cooking.
Tying a Roast
The process of tying meat is used to ensure even cooking and helps hold the
shape of the cut. Tying is used on several different cuts and there are several
styles of tying that can be used. Some of the common cuts where tying is helpful
are shown below.
Cut length of twine long enough to wrap completely
around the meat twice.
 Pass one length around the meat and
cross one end over the other end of the
twine.
 Make a loop by passing one end around
the index finger of your left hand.
 Loop the twine back underneath itself.
 Still working with the same end of the
twine, pass the tail of the twine back
through the opening where your finger
was.
 Pull both ends of the twine to tighten
well until the twine is pressing firmly
against the meat.
 Trim any long tails of twine so that the
knots are neat.

TYING TENDERLOINS

Tenderloins - Most often the tenderloin is tied so that the more slender end
of the cut can be tucked under and held in place to create a more uniform
thickness for cooking. The slender end of the tenderloin is folded under and tied
into place.

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  Fold the last 4 to 5 inches of the
slender end of the tenderloin
under so that the tenderloin will
be closer to the same thickness
throughout. Cut strings
approximately 12 inches in
length and tie around the
tenderloin at 1 to 1 1/2 inch
intervals.

 Tie all knots firmly and trim the

ends of the string to 1/4 inch.
The entire tenderloin does not
have to be tied, only the folded
under end must be, but it will
be more appealing when cooked
if tied all along the cut.

The style and type of knot used to tie the cut of meat you are working with
will vary depending on one's experience, the style one has been taught and
personal preference. The important aspect of tying is that the string is tight
enough to hold the shape of the cut but not too tight so that it will squeeze the
juices from the meat while it is cooking. Use a kitchen twine that is made from an
all-natural cotton or linen to ensure that it will not burn or affect the flavor of the
meat. Butcher's twine works well because it is bulkier, which makes it easier to
handle. Keep in mind that there are many styles of tying and knots that can be
used.

Grinding Meats
Grinding meat calls for scrupulous attention to safe food handling practices.
Observe the following procedures for best results:
 Clean the grinder well and put it together correctly. Make sure that
the blade is sitting flush against the die. In this position, the blade
cuts the food meat neatly, rather than tearing or shredding it.

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  Cut the meat into dice or strips that will fit easily through the
grinder’s feed tube.
 Do not force the meat through the feed tube with a tamper. If it is the
correct size, the pieces will be drawn easily by the metal worm.
 Be sure that the blade is sharp.
Meat should be cut cleanly,
never mangled or mashed, is it
passes through the grinder.
 For all but very delicate meats
( e.g. some types of organ meats,
for example), begin with the die
that has large openings. The
meat will appear quite coarse.
The lean meat and fat will be
visible as separate components in some meats.
 Continue to grind through progressively smaller dies until the desired
consistency is achieved. The coarse appearance of the meat starts to
become more homogenous, showing that the lean meat and fat are
blending.

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 Fill in the Blank
Self- Check of 6.2-1

Direction: Complete the following sentences with the correct word/s. Write
answer on your answer sheet.

1. Are small, round pieces of meat cut from the tenderloin.

2. _________refers to a collection of basic techniques that allow the chef to
offer the exact cut, size, and shape needed for certain preparations.
3. Tough membrane that surrounds some cuts of meat.
4. French word means émincé or cut into slivers.
5. Is a thin boneless cut of meat, which may come from the loin, the
tenderloin, or any other sufficiently tender cut of meat, such as the top
round.

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 ANSWER KEY 6.2-1

1. Medallions
5. Meat fabrication
6. Silver skin
7. Mincing
8. Meat cutlet or Scallop

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LEARNING OUTCOME # 3 Cook and Present Meat Cuts for
Service
CONTENTS:
1. Prepared a range of meat dishes to enterprise standards
2. Characteristics of meats including type, cut, quality and fat content
4. Characteristics of different meat cuts including primary, secondary and
portioned cuts
5. Appropriate trade names and culinary terms in accordance with
standard meat cuts
6. Nutrition content and food values of meat
7. Culinary terms related to handling and storage of meat commonly used
in the enterprise and industry
8. Uses and characteristics of various knives and equipment
9. Safe work practices
10. Logical and time efficient work flow
11. Appropriate preparation and cookery methods for various cuts and types
of meat
12. Meat cutting techniques
ASSESSMENT CRITERIA
1. Identify and use appropriate cooking methods for meat cuts
13. Cook and present variety of primary, secondary and portioned meat
cuts to standard recipe specifications
14. Cook and present variety of offal according to standard recipes
15. Portion and serve meat cuts according to menu requirements
16. Carve meats using the appropriate tools and techniques taking into
consideration:
 Meat structure
 Bone structure
 Minimal waste
CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT

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  Applicable equipment as prescribed in the training regulation
3. TOOLS, ACCESSORIES AND SUPPLIES
 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
 Types of meat
Market forms
 Live
 Fresh
 Frozen
 Cryovac
 Preserved
 Cuts
- Whole carcass
- Primal
- Sub-primal or Secondary
- Portioned cuts
- Variety or Offal
- Fancy meats
4. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
 Materials safety handbook (given by suppliers). This details the
proper use and care of their chemicals and equipment.
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Portfolio

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 LEARNING EXPERIENCES

Learning Outcome 3: COOK AND PRESENT MEAT CUTS FOR SERVICE

Learning Activities Special Instructions

1. Read Information Sheet 6.3-1 Read information sheet. After reading the
Culinary Terms learner is encourage to answer the self
check.
2. Answer Self-check 6.3-1 Compare the answers to the answer keys.
3. Read Information Sheet 6.3-2 Read information sheet. After reading the
Meat Cookery learner is encourage to answer the self
check.
4. Answer Self-check 6.3-2 Compare the answers to the answer keys.

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 Learning Terms
Culinary Objective
INFORMATION SHEET 6.3 -1
CULINARY TERMS

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Define various culinary terminologies.

Bake - To cook in an oven or oven-type appliance. Covered or uncovered

containers may be used. When applied to meats in uncovered containers, it is
generally called roasting.
Barbecue - (1) To cook with dry heat created by the burning of hardwood or by the
hot coals of this wood. (2) Loosely, to cook over hot coals, such as on agrill or spit,
often with a seasoned marinade or basting sauce.
Baste. To moisten meat or other foods while cooking to add flavor and to prevent
drying of the surface. The liquids are usually melted fat, meat drippings, fruit juice
or sauce.
Beat. To make a mixture smooth or to introduce air by using a brisk, regular
motion that lifts the mixture over and over.
Blanch (precook). to preheat in boiling water or steam. (1) Used to inactivate
enzymes and shrink food for canning, freezing, and drying. Vegetables are
blanched in boiling water or steam, and fruits in boiling fruit juice syrup, water, or
steam. (2) Used to aid in removal of skins from nuts, fruits, and some vegetables.
Blend. To mix thoroughly two or more ingredients.
Boil. To cook in water or a liquid mostly water in which bubbles rise continually
and break on the surface. The boiling temperature of water at sea level is 212 ºF.
Braise. (1) To cook covered in a small amount of liquid, usually after preliminary
browning. (2) To cook (certain vegetables) slowly in a small amount of liquid
without preliminary browning.
Bread. To coat with bread crumbs alone or to coat with bread crumbs, then with
diluted slightly beaten egg or evaporated milk, and again with crumbs.
Broil. To cook by direct heat.
Candy. (1) When applied to fruit, fruit peel, or ginger, to cook in a heavy syrup
until plump and transparent, then darin and dry. Product is also known as
crystallized fruit, or fruuit peel, or ginger. (2) When applied to sweet potatoes and
carrots, the term means to cook in sugar or syrup.

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Caramelization - the browning of sugar caused by heat.
Caramelize. To heat sugar or foods containing sugar until a brown color and
characteristic flavor develop.
Chop. To cut into pieces with a sharp tool, as a knife.
Coagulation - the process by which proteins become firm, especially when heated.
Contamination - the unintended presence of harmful substances such as
microorganisms in food and water.
Cream. To work one or more foods until soft and creamy, using a spoon, wooden
paddle, or other implement. Applied to fat and sugar in place of blend.
Cut. To divide food materials with a knife or scissor.
Cut in. To distribute solid fat in dry ingredients by chopping with knives or a
pastry blender until finely divided.
Deep-fry. To cook submerged in hot fat.
Deglaze. To swirl a liquid in a saute pan, roast pan, or other pan to dissolve
cooked particles of food remaining on the bottom.
Dice. To cut into cubes.
Dredge. To sprinkle or coat with flour or other fine substance.
Dry-heat Cooking Method. Methods in which heat is conducted to foods without
the use of moisture.
Fold. To combine by using two motions, cutting vertically through the mixture
and turning over and over by sliding the implement across the bottom of the
mixing bowl with each turn.
Fricassee. To cook by braising; usually applied to fowl, rabbit, or veal cut into
pieces.
Fry. To cook in fat; applied especially (1) to cooking in a small amount of fat, also
called saute or pan-fry; (2) to cooking in a deep layer of fat, also called deep-fat
frying.
Gelatinization - the process by which starch granules absorb water and swell in
size.
Glace. To coat with a thin sugar syrup cooked to the crack stage. When used for
pies and certain types of bread the mixture may contain thickening but is not
cooked to such a concentrated form, or it may be uncooked.
Glaze. To give shine to the surface of a food, by applying a sauce, aspic, sugar, or
icing, and/or by browning or melting under a broiler or salamander or in an oven.
Grade - the rating of quality of meats, poultry and eggs. Grading is a voluntary
service.
Griddle. To cook on a flat, solid cooking surface called a griddle.

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Grill. To cook on an open grid over aheat source.
Grind. To reduce to particles by cutting, crushing or grinding.
Herbs - the leaves of certain plants, used in flavoring.
Knead. To manipulate with a pressing motion accompanied by folding and
stretching.
Lard. To insert strips of fat, called lardoons, into or to place slices of fat on top of
uncooked
lean meat or fish to give flavor and prevent surface drying.
Marinate. To let food stand in a marinade – usually an oil-acid mixture like
French dressing.
Mask. To cover completely; usually applied to the use of mayonnaise or other
thick sauce or jelly.
Melt. To liquefy by heat.
Mince. To cut or chop into very small pieces.
Mix. To combine ingredients in any way that effects a distribution.
Moist-Heat Cooking Methods. Methods in which heat is conducted to foods by
water or other liquid (except fat) or by steam.
Pan-broil. To cook uncovered on a hot surface like fry pan. The fat is poured off as
it accumulates.
Pan-fry. To cook in a moderate amount of fat in an uncovered pan.
Parboil. To boil until partially cooked. The cooking is usually completed by
another method.
Parch. To brown by means of dry heat; applied to grains as corn.
Parcook. To cook partially by any method.
Pare. To cut off the outside covering.
Pasteurize. To oreserve food by heating sufficiently to destroy certain
microorganisms and arrest fermentation. Applied to liquids, such as milks and
fruit juices. The temperature used varies with the food but commonly ranges from
140 to 180 ºF.
Peel. To strip off the outside covering.
Poach. To cook very gently in water or other liquid tat is hot but not actually
bubbling, about 160 ºF to 180 ºF (71 ºC to 82 ºC).
Pot roast. A term applied to cooking larger cuts of meat by braising.
Reduce. To cook by simmering or boiling until the quantity of liquid is decreased,
often done to concentrate flavors.
Render. To free fat from connective tissue at low heat.

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Roast. To cook, uncovered, by dry heat. Usually done in an oven, but occasionally
in ashes, under coals or on heated stones or metals. The term is usually applied to
meats but may refer to other food as potatoes, corn, chestnuts.
Saute. To brown or cook in a small amount of fat.
Scald. (1) To heat milk to just below the boiling point. (2) To dip certain foods in
boiling water.
Scallop. To bake food, usually cut in pieces, with a sauce or other liquid. The top
may be covered with crumbs. The food and sauce may be mixed together or
arranged in alternate layers in a baking dish, with or without crumbs.
Sear. To brown the surface of meat by a short application of intense heat.
Simmer. To cook in aliquid just below the boiling point, at temperature of 185 ºF
to 210 ºF. Bubbles form slowly and collapse below the surface.
Spice - any part of a plant, other than the leaves, used in flavoring foods.
Steam. To cook in steam with or without preassure. The steam may be applied
directly to the food, as in a steamer or pressure cooker.
Steep. To allow a substance to stand in liquid below the boiling point for the
purpose of extracting flavor, color, or other qualities.
Sterilize. To destroy microorganisms. For culinary purposes this is most often
done at ahigh temperature with steam, dry heat, or by boiling in a liquid.
Stew. To simmer a food or foods in a small amount of liquid, which is usually
served with the food as a sauce.
Stir. To mix food materials with a circular motion for the purpose of blending or
securing a uniform consistency.
Sweat. To cook slowly in fat without browning, sometimes under a cover.
Toast. To brown by means of dry heat.
Whip. To beat rapidly to produce expansion, due to incorporation of air as applied
t cream, eggs, and gelatin dishes.
A la broche. (ah-lah-broch). Cooked on a skewer.
A la mode. (ah-lah-mod). In the style of
A la vapeur. (ah-lah-vahper). Steamed
A l’etuvee. (ah-l’ay-tu-veh). Stewed
Al’hulle d’olive. (ah-l-weel d’oh-leev). In olive oil.
Aspic (aspik). Any jellied dish or a jellied glaze.
Au gratin. (o-gra-tehn) Sprinkled with crumbs and/or cheese and baked brown.
Au jus. (o-zhu) Served with natural juice or gravy.
Au leit. (o-leh). With milk

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Au naturel. (o-na-tu-rehl). Plainly cooked.
Aux champignons. (o-shahm-peh-nohn) Cooked with mushrooms.
Ballotine. (bah-lo-teen). A rolled preparation of boned meat.
Beurre. (buhr). Butter; beurre fondu, melted butter; beurre noir, butter browned
until it is almost black.
Bien cuit. (bian-kuee). Well done (meats)
Blanchi. (blahn-shee). Blanched/.
Blanquette. (blahn-ket). White meat in cream sauce.
Bombe. (bohmb). Fancy desserts made f ices, whipped cream, and various fruits.
Bouilli. (bu-yeeh). Boiled
Brouille. (broo-yeh). Scrambled
Cafe noir. (kah-feh-nwar). Black coffee
Chaud. (sho). Hot
Chiffonade. (shee-foh-nad). Any dish served with shredded vegeratbles.
Coeur. (kur). Heart
Confit. (kohn-fee). Medium-size pieces of salted meat; goose, duck, turkey, or
pork, simmered in and covered with their melted drippings.
Cotelletes. (kotlet’). Ground or chopped mixture fried in the shape of a cutler.
Coupe. (koop). An ice cream dessert.
Court bouillon. (kur-bu-yohn). Liquid in which fish has been boiled.
Cru. (kruh). Uncooked, raw.
Diable. (dyah-bleh). Deviled.
Duchesse. (duh-shes). Potatoes mixed with egg and forced through a pastry tube.
En brochette. (ahn-broh-shet). Broiled and served on a skewer.
En coquille. (ahn-ko-ki’ye). In the shell; in shell-shaped ramekins.
En gelee. (ahn-je-leh). In jelly
En papillote. (ahn-pa-piyot). Baked in an oiled paper bag.
Epice. (e-pees). Spice
Farce. (fars). Forcemeat. Stuffing with chopped meat, fish, poultry or nuts, well
seasoned.
Farci. (fahr-see). Stuffed.
Fines Herbes. (feenz-airb). Mixture of herbs like minced chives, parsley, and
tarragon or thyme.

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Flambeh. (flahm-beh). A food served with lighted spirits poured over.
Foie. (fwah). Liver
Fond. (fohn). Bottom
Fondue au fromage. (fohn-duh-o-fro-mahzh). A melted cheese dish.
Fournee. (furh-neh). Baked
Frappe. (fra-peh). Sweetened fruit juices frozen to a mush; iced drink
Fricassee. (fri-ka-seh). Braised meat or poultry
Frit. (fri). Fried
Froid. (frwah). Cold
Fume. (fuh-meh). Smoked
Galantine. (gahl-lenh-teen). Boned poultry, game, or meat stuffed and pressed
into a symmetrical
shape. Usually with truffles. Served cold.
Garni. (garh-nee). Garnished
Garniture. (garh-nee-tuhr). Garnish
Gateau. (ga-toh). Cake
Glace. (glas). Ice, icre cream
Glace. (gla-seh). Iced
Gras. (grah). Fat
Grille. (gree-yeh). Grilled or broiled
Hache. (ah-sheh). Finely chopped or sliced.
Jardiniere. (zhar-di-nierh). Diced, mixed vegetables
Lyonnaise. (lee-on-ez`). Cooked with onions
Macedoine. (mah-se-dwahn). Mixture of vegetables or fruits
Miettes. (mee-yet). Flaked, bits or crumbs
Mousse. (moos). Light, airy dish, usually containing beaten egg whites or whipped
cream,
for dessert or main dish; meat, fish, or poultry, finely ground, served in a mold.
Oeufs. (oeh`). Eggs
Pain. (pehn). Bread
Panache. (pah-nah-shay). Mixed (usually two vegetables)
Pane. (pah-neh). Prepared with bread crumbs
Pele. (peh-leh). Peeled

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Puree. (puh-reh). Mashed
Quenelles. (kuh-nell). Dumplings
Ragout. (ra-gho). A stew with rich gravy
Raper. (ra-peh). To shred or grate.
Refroidi. (reh-frwah-dee). Chilled
Revenir. (reh-venir). To fry lightly without actually cooking
Rillettes. (ree-yet). Shredded meat and potted pork “deviled”
Roti. (ro-tee). Roast
Rouleau. (ru-loh). Roll of
Roux. (ru). A mixture of butter or flour used for thickening soups or sauces.
Sans aretes. (sahnz-aret). Boneless
Sans peau. (sahn-po). Skinless
Souffle. (su-fleh). A baked fluffy main dish or dessert made of milk and egg yolks
into which stiffly beaten egg whites are folded.
Tarte. (tart). Tart or pie.
Terrine. (teh-reen). Earthenware crock (usually used for foie gras)
Vinaigrette. (vee-neh-gret). A marinade or salad saue of oil, vinerag, pepper and
herbs.

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 Matching type
Self- Check of 6.3-1

Direction: Match the descriptor from the column I adjacent to the

termonologies in the column II. Write only the letter on your answer sheet.

I II
1. To let food stand in a marinade – A. Broil
usually an oil-acid mixture like French
dressing.
2. To simmer a food or foods in a small B. Stew
amount of liquid, this is usually served
with the food as a sauce.
3. To manipulate with a pressing motion C. Knead
accompanied by folding and stretching.
4. To sprinkle or coat with flour or other D. Sauté
fine substance.
5. To cook by direct heat. E. Dredge
F. Bread
G. Marinate
H. Stir fried
I. Simmer

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 ANSWER KEY 6.3-1

1. G
2. B
3. C
4. E
5. A

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 Learning
Meat Preparation
Objective
INFORMATION SHEET 6.3 -2
MEAT COOKERY

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify appropriate meat cooking methods.

Brining Pork
Pork does not have to be brined but it will provide juicier and more flavorful
meat. Brining (or salting) increases the ability of the meat to hold moisture.
Brining solutions will vary from a simple salt and water solution to sweet brine in
which sugar is added. The more salt that is used the less brining time required,
but it will also result in the outside layers of meat being very salty. Using a less
salty solution and longer brining time will result in a more even seasoning through
all layers to the bone. Use enough brining solution to cover the meat, which
should be placed in a large pot, tub or resealable bag and then placed in the
refrigerator. Be sure the brine covers the entire cut of meat. When using a brining
solution made up of ¾ cup of kosher salt, ¾ cup of sugar, 1 cup boiling water, and
1 gallon of cold water, brine chops and roasts for 12 to 24 hours. A whole loin
should be brined for 48 to 72 hours. When first brining, it is a good idea to start
with the shorter times and then increase the time if you feel it is necessary,
because the longer the meat is in the solution the more salt that soaks into the
meat. If the meat becomes too salty there is no way to get rid of the saltiness.
Once the pork has soaked for the proper amount of time, take it out of the
solution, rinse it off twice and refrigerate until ready to cook. The brined meat does
not need salt added when cooking and it will cook faster than unbrined pork, so
you need to watch it closely so that it does not overcook. The brining solutions can
also contain other flavorings, such as fresh herbs, clove, cinnamon, vanilla, garlic,
and hot pepper flakes.

Marinating Pork
Soaking pork in a marinade is a good method for adding flavor and
tenderizing the meat. A proper marinade should contain an acidic ingredient such
as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices.

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Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic
ingredient that is necessary to soften the tissues of the meat.
There are several important points to remember when using a marinade:
 Quantity: The marinade should totally cover the meat in order for it to
work effectively.
 Soaking time: Pork can be soaked in the marinade from a couple of
hours to twelve hours or more. Be sure to store the meat in its
marinade in the refrigerator during this period of time.
 Proper containers: Since the marinade contains an acidic ingredient,
reactive containers such as metal bowls should not be used. It is best
to use containers such as glass bowls, plastic bowls or plastic bags
that can be sealed.
 Reuse: The marinade should not be reused for any other purpose
because of the bacteria that may be present from being in contact
with the raw meat. The only way the marinade can be reused is to boil
it thoroughly and then use it as a basting liquid or as part of a sauce
for the meat, but it is best to save some unused marinade for this
purpose.
 Cooking time: When meat has been marinated for a long period of
time it will shorten the cooking time. Twelve hours of marinating will
reduce the cooking time by 30 to 35%.

Stuffing Pork
Stuffing can be used in crown roasts, extra thick chops or steaks, rolled
roasts or rolled into flattened tenderloin. The stuffing can be made from a simple
bread base or a wild rice mixture, with ingredients such as onions, garlic, lemon,
herbs, and spices added for extra flavor. A variety of other ingredients, such as
sausage, vegetables, mushrooms, pecans, and chestnuts can be added to make up
a more complex recipe with a unique flavor. It is common to use eggs for binding
and stock or broth to moisten the stuffing.
When stuffing a crown roast, fill the center of the roast with the stuffing and
then cover the stuffing with foil. Remove the foil during the last 45 minutes to an
hour of the cooking time so that the stuffing can brown. To stuff extra thick chops
or steaks make a slit along the side, through the middle of the chop to form pocket
to hold the stuffing.

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 Six Stages of Doneness
 To stuff extra thick chops or
steaks make a slit along the side,
through the middle of the chop to
form pocket to hold the stuffing.

 Stuff the chop lightly, being

careful not to over stuff. Any
remaining stuffing can be placed
in a glass baking dish and baked
separately.

Rolled roasts and flattened tenderloins that are stuffed generally have a layer of
the stuffing spread over the meat and are then rolled up and tied before cooking. If
the stuffing contains egg, it must be cooked until it reaches an internal
temperature of 165°F to ensure that it is safe to eat.
The following guidelines should be followed in regard to stuffing:
 If using a recipe where the stuffing or any parts of it are cooked in any
manner, it must be completely cooled before inserting into the meat.
 Do not overstuff because the stuffing will expand during cooking.
 Stuffing should reach an internal temperature of 165°F when eggs are
one of the ingredients.
 Always thoroughly sanitize any utensils and areas exposed to the raw
meat or juices.
 For stuffed chops, be sure to purchase chops that are at least 1 ¼ to 1
½ inches thick.
Note: NEVER stuff meat in advance. Stuffing in advance will increase the risk of
bacteria growth. Stuffing can be made in advance and refrigerated separately from the
meat and then inserted just before cooking.

1. Very rare. Only a thin portion around the edge of the meat is fully
cooked. Red, almost bloody juices ooze out. Under finger pressure, the
meat feels soft and jelly like inside.

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 COOKING TECHNIQUES
2. Rare. The raw, red portion of the meat is small and around it is pink;
there is good brown outer surface. The meat has a full. Plump
appearance and gives it to pressure; juices are red but not bloody.
3. Medium rare. The interior portion is rich pink and exudes juice of the
same color. The meat is still plump and firm; the amount of gray outer
surface has increased.
4. Medium. The interior color of the meat is a modified rose. Pink juices are
apparent but less. The exterior portion is well browned. The surface does
not appear plump or full. When pressed, there is definite resistance.
5. Medium well. The pink color has completely disappeared. Juiciness is
still evident, but the juices are clear or gray, not pink. There is not
plumpness; the meat is firm to touch.
6. Well. The meat is completely gray inside hard, flinty and shrunken. Little
or no juice appears on its surface which is brown and dry.

The extent of its tenderness largely dictates how meat should be cooked.
Tender cuts are usually cooked by dry heat and tough cuts by moist heat. Some
tough cuts may be treated mechanically with tenderizers to make them soft and
then be cooked by dry heat methods.

A. DRY HEAT TECHNIQUES

SAUTEING

What is Sautéing

The sauté ( pronounced saw – TAY ) technique

means “ to cook foods quickly in a small amount of fat over high heat, “ The
technique’s name comes from the French verb, sauter which means “ to jump”.
Widely adapted in a variety of dishes, this method is an indispensable skill to the
cook.
Sautéing by virtue of its speed, qualifies as an a la minute ( pronounced ah
lah min- OOT) technique. That is to say, the dish can be cooked and assembled
quickly enough to be prepared “ at a minute” that a guest orders it from the menu.

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Dishes prepared a la minute are often far more accomodating to the needs of the
chef, the market, or even specific customer requests.
The skilled sauté chef is able to use this technique to maximize every
possible aspect of the food from its flavor to its color to its texture. It is a quick
technique executed at high temperatures over direct heat, one that ability to
anticipate how foods may change as they cook and to respond to those changes
quickly. The chef must control the depth of color and degree of doneness. These
skills enable the sauté chef to capture and develop the entire range of flavor in
every component of the dish.

Equipment for Sautéing

The equipment for a sauté plays a significant role in how successful the
sauté is. The pan you choose should encourage rapid cooking so that foods stay
moist and tender as they develop a rich golden or brown color on the exterior
Sauté pans typically have slopped sides, a shape referred to as sauteuse
( pronounced saw – TOOZ). A heavy – gauge pan is best for thick food that require
longer cooking times. A lighter-gauge pan is best for thin items that cook very
rapidly. A good sauté pan has:
 A very level, flat bottom to conduct heat evenly.
 Medium to lighter – gauge material that transmits heat quickly, but is
heavy enough to retain some heat.
 Sloped sides to help release steam.
 A long, securely attached handle.
 A size appropriate to the food being sautéed ( pans that are too large
may cause the food or the fond to scorch while pans that are too small
will not allow the food to brown properly or reduce the fond).
The following hand tools are essentials in preparing a full equipment mise
en place for sautéing:
 Spatulas
 Spoons
 Strainers
 Cutting board
 Holding containers for prepared items
Setting yourself up for service is critical to your success. Arrange
ingredients, equipment, and tools so that your work flows logically, in a single
direction whenever possible. A steam table or large pan with hot water kept on a
back burner, known as a hot bain – marie keeps clarified butter sauce bases,
cream and similar ingredients at 140˚F ( 60 °C) or higher throughout service. Keep

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clean pans and plates in a specified area where they will stay clean and hot. Have
enough tools to turn foods as they sauté and transfer them from pan to plate.

Ingredients for Sautéing

For a successful sauté you must select the best ingredients – tender cuts of
meats, fish or poultry, a flavorful sauce base, seasonings and flavorings, and
finishing and garneshing ingredients for the sauce. Prepare all ingredients
carefully and hold them properly. The main item should be refrigerated until you
are ready to cook. The sauce base may be heated to a simmer and kept warm
during service.
Main Item
The sautés in this unit are made from a variety of meats, fish, and poultry.
It is important to choose the right cut and to prepare these foods by trimming,
cutting, and seasoning them before you begin to sauté.
Most poultry can can be sautéed once it is broken down into portion – size
cuts, especially the breast portions, but thighs and legs may also be sautééd. Note
however that the older the bird, the less tender the meat will be.
Fish and seafood are naturally lean and tender, making them a good match
for the sauté technique. Firm – textured fish and those with moderate amounts of
fat ( tuna and salmon, for instance) are typical choices, as well as delicate and
lean fish such sole or founder. Like chicken breast, fish tends to be high in
moisture, you may wish to dush fish slightly with flour before sautéing.
Choose tender cuts of meat for sautéing, including cuts from the rib, the
loin and some portions of the leg. For young animals ( lamb and veal), cuts from
the shoulder or arm may also be suitable. Ground meats are tenderized as they
are ground, they can be shaped into burgers, patties or balls and sautééd as well.
To prepare foods for sautéing you should:
 Choose items that are naturally tender.
 Trim away fat, sinew, or connective tissue that might make the items
cook evenly.
 Pound the meats to an even thickness, without crushing or
pulverizing them, if necessary.
 Dry the surface with absorbent paper toweling before applying
seasonings.
 If desired, you may lightly dust foods with flour to keep them dry as
they sauté.

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 Cooking Medium
The cooking fat used in sautéing lubricates the pan so that foods do not
stick. It is also the cooking medium that transfers heat from the pan to the food.
Both clarified butter and a variety of oils are popular for sauté since they can
reach high temperatures without breaking down. The cooking medium can simply
lubricate the pan and the food, or it can be an important flavor component itself.
 Clarified butter can reach a higher
temperature than whole butter and still
retain some butter flavor.
 Combination of oil and clarified butter can
reach higher temperature without
smoking than clarified butter alone.
 Rendered fats ( lard or chicken, duck or
goose fat) add a distinctive flavor to sautés.
 Some oils are neutral – flavored and do not influence the flavor of
finished sauté.
 Some flavorful oils such as olive or peanut oils are good for sautéing.
They can reach high temperatures and still retain their distinct
flavors. However, some oils, including extra – virgin oils and walnut or
hazelnut oils, are best used as finishing ingredients rather than a
cooking medium.
Seasonings
A sauté can be seasoned, flavored and garnished in a number of ways. This
adaptibility gives the chef an opurtunity to create a custom-made or signature
dish, respond to changes in the seasonal market, or feature a special ingredients
without changing the fundamental technique. Seasoning in addition to salt and
pepper such as spice blends or rubs or marinades such as well – seasoned oil are
appropriate options.
Seasoning and flavoring options should be evaluated carefully, however. The
ingredients should combine with the main ingredient to create a dish with
pleasing and complementary flavors, colors and textures.

The Sauce
One of the distinctive characteristics of a sauté that accompanies the food.
The main components of a sauce for a sauté are:

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  A liquid o deglaze the fond
 A sauce base
 Aromatics
 Finishing ingredients
 Garnishes
Ingredients for deglazing the pan can add a flavor of their own, especially if
they are highly aromatic. Options include:
 Dry white or red wines
 Cognac or brandy
 Fruit or vegetable juices
 Water
A sauce base is typically prepared separately, it is added to the deglazed
fond and then finished according to the recipe instructions. Sauce base options
include:
 Brown sauce ( demi – glace or jus de veau lie)
 Tomato sauce or vegetable coulis
 Reduced or thickened stocks ( jus ) that match the flavor of the main
ingredients

Finishing Ingredients
You can choose a variety of finishing ingredients or preparations to flavor or
finish a sauce.
Options include:
 Aromatic ingredients such as shallots, garlic, lemongrass or ginger
 Fortified wines, cordials or liqueurs
 Butter ( plain or compound butters)
 Cream ( reduced separately), crème fraiche or yogurt
 Glace de viande
 Mustard
 Purees
 A slurry of arrowroot or cornstarch

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 THE SAUTE TECHNIQUE
There are limitless garnishes that can be added to a dish. All garnishes,
whether classic or complementary, are chosen to add flavor, color, texture and
interest to a sauté. Some classic dishes specify a garnish that can range from a
simple scattering of minced or chiffonade herbs to sautééd mushrooms to poached
foie gras. Consult specific recipes for guidance in selecting and preparing the
garnishes for sautééd dishes.

The first step for any sauté is to assemble a

complete mise – en place. Main ingredients should
be trimmed, portioned, and ready for a final
seasoning before they go into the pan. Oils or
clarified butter should be at hand, as should all the
components needed to finish the sauce. You should
also be sure that you have enough pans and other
tools, as well as heated plates for service. The basic
steps in the sautéing technique are as follows:

1. Heat the pan and the cooking medium.

The entire sauté technique takes place over relatively high heat. To develop a
good color and flavor, a very hot pan and hot fat are important. This is referred to
as “conditioning the pan”.
 Heat the pan without cooking fat
 Add the fat and heat until there is a shimmer
or haze ( the surface ripples)
2. Add the main item to the sauce pan properly.
When foods are added to a hot pan, they lower the pan’s temperature. The
faster the pan regains the heat, the more likely it is to achieve a good color and
enough fond to flavor the sauce. Selecting the right size pan to avoid overcrowding
prevents the pan from cooling down too much.
Some foods have a better appearance on one side than the other. This better
– looking side is known as the presentation side, the side facing up when you
plate the dish. Add foods to the pan presentation side first to ensure that side has
a chance to develop a very even, golden color over its entire surface.
Turn sautééd foods once a good color has developed on the first side. You
can tell when foods are ready to turn even without turning them over. As foods
sauté. They appear moist on the upper surface, You can see a change in texture or

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color around the edge also. Lift a corner or edge to see if the color has developed
appropriately.
 Place the presentation side in the pan first.
 Do not overcrowded foods ( they should not touch)
 Let foods cook undisturbed long enough to set slightly.
 Shake the pan once or twice to release any steam trapped under the
food.
 Cook until a golden color develops and the main item is almost
halfway done.

3. Turn the main item to finish cooking.

Determining when a sautééd food is properly cooked is challenging. The food
is usually too thin to get a reliable reading from a thermometer. You must rely
upon how the food looks, smells and feels, as well as your previous experiences in
sautéing the same food.
 Turn the food carefully so that the fat does not splash you.
 Adjust the temperature as necessary.
 Test for doneness and remember to allow for carryover cooking.
 Finish thick or large items in the oven, rather than over direct heat.
 Keep food warm while preparing sauce.
 Hold foods in a pan that collects any juices so these can also be
returned to the sauce.

4. Cook until properly done.

When proteins are subjected to heat, they tighten up. As the proteins
tighten, they squeeze out moisture. The degree to which a food shrinks and loses
moisture when it is sautééd depends upon a number of factors: proper selection,
advance preparation, heat level and how long it takes to reach the correct
doneness.
Some tightening and some loss of moisture to the pan is important if your
sauté is to have the best flavor, color, and texture. If foods tighten too much or
loose to much moisture, the finished sauté will be tough and dry. The challenge to
the chef is controlling the degree that foods shrink as they brown and the quantity
of moisture they lose to the pan.
Each restaurant has standards for how fully cooked their meat, fish and
poultry sautés should be based upon their own standard recipes. HACCP plans, or
other consideratins ( such as the clientele they serve)s should be based upon their

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own standard recipes. HACCP plans, or other consideratins ( such as the clientele
they serve). The following guidelines can be modified when necessary.
 Cook pork and chicken until they are fully cooked, but not dry.
 Cook veal, duck breast and fish medium to medium – well, unless
requested otherwise by the guest.
 Cook beef, venison or lamb according to your menu standards or to
the guest’s preference. They are the juiciest when sautéed to medium
or medium- rare.
 Observe safe food temperatures for all foods.

5. Degrease and deglaze the pan.

Pour the fat out of the pan. Having a container to collect the extra fat makes
your station more efficient and easier to keep clean. If you are adding ingredients
that need to sauté such as shallots or mushrooms, add some whole butter to the
pan.
 Add shallots or other aromatics and cook them until the flavor is
released and they start to become tender.
 Add the wine or other deglazing ingredients.
 Stir well to dissolve the fond.
 Reduce slightly to intensify the flavors.

6. Add the sauce base, simmer and finish

You should have about 2 fluid ounces ( 60 milliliters) of sauce for each
portion.
 Add the sauce base and any juices released by the sautéed item.
 Bring the sauce to a simmer.
 Simmer and reduce the sauce until it is very flavorful and has a good
consistency. Nappe (pronounced nah – PAY ) is the term used to
describe a sauce thick enough to cling to foods. (If desired, the sauce
can be strained now).
 Finish the sauce as required by your recipe.
A finishing ingredient gives a sauté an extra dimension of texture and flavor.
Fortified wines, such as sherry or port wine, are added at the last moment. These
wines should not be cooked for extended periods. Once they are added to the
sauce, simmer just long enough to be sure the sauce is very hot.

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 Whole butter can also be added to finish a sauce. Monte au beurre
( pronounced MON – tay oh BURR) is a French term meaning “ to finish a sauce
with butter”. Whole butter is swirled or whisked into a sauce so that it blends in
evenly, emulsifying into the sauce, to give it a lighter texture and a rich, buttery
flavor. The monte au beurre step is done just before the sauce is applied to the
main.
Adding cream is another common way to finish a sauce. Once the cream is
added, be sure to simmer the sauce long enough to allow the sauce to return to a
nappe consistency and develop a rich flavor. Some chefs like to pre – reduce the
cream they add to sauces to cut down on the time it takes to finish the sauce
during service.
Cream and butter add a bit of body to the sauce, but if you want to thicken
the sauce without adding either of those ingredients, you can choose to add a
starch slurry. Another option is to add a vegetable or herb puree instead of a
slurry.

7. Serve the sautéed dish.

There are many different philosophies about how sautés and sauces should
be presented. Most establishments have their own standards, but no matter what
the particular style, certain guidelines should always be observed.
 Have both the main item and the sauce very hot.
 Heat the plate.
 Apply the sauce neatly and remove any drips or streaks with a clean,
dampened cloth.

EVALUATING THE QUALITY OF SAUTES

When evaluating the quality of sautééd foods, consider several factors:

appearance, flavor and seasoning, the sauce and presentation. Foods should have
an appealing color and moist interior. The way the food is cooked, the sauce that
accompanies the dish, and the way it is presented all play a part in producing
high – quality sautééd foods.

Appearance

The exact appearance of a sautééd dish will vary considerably depending

upon what you are sautéing the way you have cut or trimmed the foods, and the
tye of sauce you prepare. In general, look for the following characteristics:

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  Even color over the entire surface.
 No pale or scorched spots.
 Moist and juicy.
 Plump, not shriveled or buckled.
 Interior color appropriate for the desired doneness.

Doneness
Foods must be properly cooked according to the type of food as well as the
customer’s request.

Flavor and Seasoning

The flavor of a sauté derives from the main ingredient, the cooking medium,
the seasonings and the sauce base. All of these elements must work together to
produce the best – quality sautéed foods. The flavor and seasoning should be
evaluated using the following guidelines:
 Noticeable seasonings, chosen to enhance the dish not overpower it.
 Rich and full – bodied flavors that are fully developed during sautéing.
 Enough salt to bring out flavors, but not too much so that the dish
tastes noticeably salty.
 No “raw” or “undercooked” flavors in any element of the dish.
 No off flavors or bitterness from scorching.

The Sauce
A sauté’s sauce defines the dish. The sauce can and should be carefully
evaluated according to the following guidelines:
 Enough to accompany each bite.
 Properly reduced or thickened.
 Well – seasoned.
 Very hot.
 Thick enough to cling to the food ( nappe ), neither sticky nor pasty.
 Appealing and appropriate color.

Presentation

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 APPLYING THE BASIC PRINCIPLES OF THE SAUTE TECHNIQUE
For any a la minute presentation, the techniques used during service have a
direct impact on the overall quality of the dish. Presentation trends can change,
but standards of quality do not.
 All elements of the dish are at the correct temperature.
 The main item remains the focus, and should not be covered or
obscured by either sauce or accompaniments.
 Sauce is neatly applied.
 Plate is clean.
 Accompaniments chosen to add flavor, texture and color to the
presentation.

When we talk about sautéing, we generally referring to a technique that is

complete unto itself. However, some aspects of sautéing play a key role in other
cooking techniques and applications, including stock and sauce – making, soups,
braises and stews. The following techniques are used to develop a specific flavor or
texture in a dish.

Searing
Searing is the first stage of sautéing, it develops flavor and color in the
finished dish. You may see the terms seared or pan – seared on menus; they
typically indicate very high heat cooking for foods that can be cooked to medium –
rare or rare.
To successfully sear foods, be sure that the pan is very hot, almost smoking.
There should be anoticeable shimmer or haze on the oil. It is very important that
you blot foods very dry before they go into the pan. Maintain high heat throughout
the searing process.
In addition to using this technique to prepare foods, it may also be the
initial browning step for some braises, stews or roast.

Sweating and Smothering

Sweating and smothering are common steps in certain preparations, such

as fumets, soups, sauces and stews. To sweat or smother foods, use a moderate
level of heat. Stir the foods enough to keep them in motion; the foods should

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become tender but not start to brown. If the pan is left uncovered, you are
sweating the ingredients. If you cover the pan, you are smothering them.

Browning ( Pincage )
Many braises, stews, brown stocks and brown sauces begin by cooking
aromatic vegatbles, tomatoes, and other ingredients until they have rich brown
color and a robust, sweet flavor. This is known in French as pincage.
Browning is done over high heat, but the pan and oil should not be so hot
that they are smoking. Add the ingredients to the pan in the correct sequence:
onions first, then carrots, followed by celery, then tomatoes. Stir the ingredients so
that they developed an even, brown color. When a pincage is properly cooked, you
will notice a distinctly sweet aroma. Any liquids released by the ingredients should
cook away.

Sautéing as a Finishing Technique

Vegetables, grains, pastas and potatoes are among the ingredients that may
be prepared by one of several techniques ( boiling, steaming, or roasting). Once
they are nearly or completely cooked, they can be cooled quickly and held. To
bring them back to the right temperature for service, as well as to introduce
additional flavors and textures, toss or roll them in hot butter or oil, a technique
known as finishing by sautéing.
Use he following guidelines to finish foods by sautéing:
 Items to finish by sautéing should properly cooked.
 Preheat the pan and the cooking fat or oil over moderate to high heat.
 Additional aromatics can be cooked in the fat ( sweat, smother or
brown them as appropriate).
 Avoid overcrowding the pan.
 Stir or toss frequently if you do not wish to brown the ingredient
further.
 Continue to sauté until very hot.
 Season properly and serve.

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 FRYING

A. PANFRYING

What is Panfrying?

In panfrying, food is cooked by the oil’s heat rather than by direct contact
with the pan. The hot oil seals the food’s coated surface and locks the natural
juices inside. Panfried food is almost always coated – dusted with flour, coated
with butter or breaded. Food is fried in enough oil to cover it by one – half or two –
thirds, it is often cooked over less intense heat than in sautéing.
Panfried foods have a richly textured crust and a moist, flavorful interior,
which produces a dish of intriguing contrasts in texture and flavor. When a
carefully selected sauce is paired with a dish, the effects can range from a
homestyle appeal to haute cuisine. Because no juices are released and a larger
amount of oil is involved, accompanying sauces are usually made separately.

Equipment for Panfrying

Panfried foods are best when they are served very hot, straight from the pan.
If you are cooking foods in small batches, a shallow skillet with straight side
( known as sautoir) is your best bet. For larger quantities, you may need to use a
larger pan, such as rondeau. For every large batches, you will need to use a titling
kettle. The basic characteristics of a good pan for frying are as follows:
 Heavy – gauge metal, able to transmit heat evenly ( for example, cast
iron pans).

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  Large enough to hold foods in a single layer without touching one
another.
 Straight sides, high enough to keep oil from splashing out of the pan
as foods are added or turned during cooking.
Some specific equipment is needed in order to prepare foods for panfrying,
as well as to drain or blot foods just as they come out of the pan.Have a selection
of the following pieces of equipment on hand:
 Shallow, wide containers to hold coatings, breading or batters.
 A draining set up: a pan lined with absorbent toweling to blot away
surface fat from fried foods.
 Tongs or slotted spatulas to add foods to the hot oil and turn foods.

Ingredients for Panfrying

Most panfried dishes include a main ingredient, a coating, seasonings and

a cooking medium. Sauces, garnishes, stuffings and other additional ingredients
add flavor, moisture, color, and texture to the dish. Consult your recipe for
guidance concerning these ingredients.

Main Ingredient

Foods for panfrying are naturally tender and of a size and shape that can
cook quickly. Panfried foods are typically made from cuts created from the loin, or
leg of pork or veal, chicken pieces ( boneless or bone –in from the breast and
thigh), as well as fish ( pan – dressed or fillets). These foods are naturally tender
and relatively lean.
Pork or veal are often fabricated into cutlets that are pounded until they
have an even thickness. This shortens the overall cooking time and permits the
exterior to brown properly in the same amount of time it takes for cutlet to cook
through. Prepare the main ingredients as follows:
 Cut into portion- size or smaller pieces
 Use naturally tender cuts ( typically from the loin and rib sections or
more tender cuts from the leg).
 Trim fat, silverskin, bones and gristle as appropriate.
 Season the food before adding a coating.
Ingredients for a coating

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 The are three options for coating a food before you panfry it. Some foods are
simply dredged in flour. Two other options include either a standard breading or a
batter. Standard breading includes:
 Flour
 Milk and/or beaten eggs
 Dry breadcrumbs
 Salt and pepper to season breading components
Batter are made according to a specific recipe; some examples include beer
batter and tempura batter. Before dipping the food in a batter, it is usually coated
with a thin, even layer of a flour or starch. A number of different flours plus
cornstarch and other starches may be used.

Cooking Medium
Oil is the most common cooking medium when panfrying, although there
are specific regional or ethnic dishes that may call for other cooking fats. A fat
with a high smoking point stands up to extended use so that you can fry more
than one batch in the same oil. An oil with a neutral flavor is often chosen so that
the taste of the food itself comes through. Follow the guidelines below when
choosing a cooking medium.
 Use fresh oil or fat for the best results in panfrying.
 Choose an oil or fat able to reach and maintain frying temperatures
without excessive foaming or smoking.
 Vegetable oils such as corn, canola, and saffleflower have neutral
flavors.
 Olive oil, lard, goose fat and other rendered animal fats add their own
flavor to a dish and have a place in certain regional and ethnic dishes.

Seasonings and Sauce

You can choose a wide range of seasoning and sauceing options for a
panfried dish. Seasonings should be applied to the main ingredients as well as to
the elements used for the coating. A sauce adds moisture to the dish and also to
provides some texture contrast. Panfrying does not generate a fond, so in general,
any sauce you choose is made separately.
 Season the main ingredient with salt and pepper before applying
coating.

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 THE PANFRYING TECHNIQUE
 Prepare a sauce separately. Reheat the sauce properly and keep it at
the right temperature for service.
 Stuffing, marinades, or other optional ingredients are often used in
panfried dishes, consult specific recipes.

1. Heat the fat to the correct temperature

In general, there should be enough cooking
fat in the pan to allow the food to swim in the fat.
The pan and the cooking fat must reach the
correct temperature before the food is
added. Otherwise, the crust’s development will be slowed, and it may never
achieve the desired crisp texture and golden – brown color.
 Add enough fat to come on – half to two – thirds of the way up the
sides of the food.
 The thinner the food, the less fat is required.
 When a faint haze or slight shimmer is noticeable, the fat is usually
hot enough.
 Test the temperature of the fat or oil. Dip a corner of the food or a
cube of bread in the fat. When the fat is at about 350°F ( 176 °C), it
bubles around the food and the coating starts to brown within 45
seconds.
2. Apply the coating
If you are using a simple coating of flour or a batter, add them to the food
just before it goes into the fat. A standard breading can be applied to the food
several hours in advance to streamline preparation. Foods should be coated evenly
so that all surfaces are covered. Shake or wipe of any excess.

3. Add the food carefully to the hot fat and panfry on the first side until a
good crust and color are reached.
Getting panfried foods evenly browned and crisped requires that the food be
in direct contact with the hot fat. If foods are crowded, they may not develop good
colors and textures. If there is not enough fat in the pan, the food may stick to the
pan and tear, or the coating may come away.

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 Exercise extreme caution at this point to prevent burns. As you place foods
into the pan, lower them so that the edge closest to you goes into the oil first.
Then, carefully lower the rest of the piece.
Add the pieces to be panfried to the oil carefully so that you do not splash
yuorself.
Leave enough room around each pice so that the bottom and sides brown
evenly and completely.
Once a good crust and a pleasing color develop on the first side, carefully
turn the food over, away from you to avoid splashing oil on yourself.
4. Turn the food once and continue to panfry until second size is golden and
the food is properly cooked.
 In general, the thinner and more delicate the meat, the quickly it will
cook.
 Foods that can finish cooking in the pan should be watched carefully.
If they are becoming too brown, turn the heat down.
 Panfried items, even thin pieces are subject to carryover cooking. It is
best slightly undercook.
5. Place the food on clean absorbent toweling to remove oil from the surface.
Serve immediately.
 Briefly drain the food on a rock or place on paper toweling to remove
excess surface fat.
 Season the food at this point if necessary and serve very hot with a
sauce if desired.
 Serve the food on a heated plate with sauce, if desired.
 To maintain the flavor and texture of panfried foods, serve them at
once.
6. Evaluate the quality of the finished panfried food.

The object of panfrying is to produce a flavorful exterior with a crisp, brown

crust and a flavorful, juicy interior.
 Fried foods should be served very hot.
 Fried foods should not be heavy or greasy.
 Fried foods that are dry on the side may have been overcooked,
cooked to far in advance, held too long or cooked at a temperature
higher than required.

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  Thin cuts of delicate meats, fish, shellfish and poultry should be
golden to amber. Thicker pieces may take on a deeper color as a result
of the longer cooking time.
 In no case should the food be extremely pale. A pale color indicates
that incorrect heat levels or the wrong pan size were used.
 Sauce should add moisture, flavor and texture contrast.

B. DEEP – FRYING

What is Deep – Frying?

Deep – fried foods are cooked by completely
submerging them in fat or oil. Since they are sorrounded
by hot fat, they develop a deeply colored, crisp exterior,
a moist, flavorful interior and they also cook quickly.
To insulate foods from direct contact with the hot
oil, they are almost always coated with a standard
breading, a batter such as tempura or beer batter, or a
simple flour coating. The coating acts as a barrier
between the fat and the food and contributes flavor and
texture to deep – fried foods.

Equipment for Deep -frying

Electric or gas deep – fryers with basket are typically used for deep – frying.
If you don not have deep fat fryer or if you are preparing a special dish that might
be adversely affected by flavor transfer, you can also use a large pot or wok. Check
the oil’s temperature. The sides should be high enough to prevent fat from foaming
over or splashing and wide enough to add and remove foods easily.

Selecting and Preparing Ingredients

Deep – frying calls for tender foods that can cook quickly. Fish, shellfish and
poultry are commonly selected foods for deep – frying. The same foods that can be
panfried can also be deep – fried. Follow these preparation techniques:

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 THE DEEP – FRYING TECHNIQUE
 Trim the food as necessary and cut into a uniform size and shape.
 Season the food before adding a coating.
 Apply standard breading as close to service as possible.
 Or, apply batter or plain flour coatings immediately before frying.

The basic steps in the deep – frying technique are as follows:

1. Bring the oil to the desired temperature ( generally 325° to 375°F/160 °

to 190°C; consult specific recipes for guidance)
 Use a deep – fat frying thermometer to check the fat’s temperature,
regardless of whether you use an electric or gas fryer or a pot on a
stovetop.
 Have a pan lined with absorbent toweling to blot fried foods before
they are served.
 Have tongs, spiders and/or wire baskets to add and remove foods
from the fryer.

2. Apply a coating to the main item

The coating for a deep – fried food serves the same function as it does for a
panfried food. Deep – fried foods can be coated with a standard breading or
coating with a batter.

3. Place the food directly into the fat and cook until done.
Two methods are used to introduce foods to a fryer. The choice depends on
the food, the coating and the intended result.
The swimming method is generally used for battered food. As soon as the
food is coated with batter, it is carefully lowered into the hot oil using tongs. At

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 APPLYING THE FRYING TECHNIQUES
first, the food will fall to the bottom of the fryer, as it cooks it “swims” back to the
surface.
The basket method is generally used for breaded items. Place the breaded
food in a frying basket and then lower both the food and the basket into the hot
fat. Once the food is cooked, use the basket to lift out the food. Foods that rise to
the surface too rapidly are held down by setting a second that rise to the surface
too rapidly are held down by setting a second basket on top of the food, this is
known as the double – basket method.
Use your senses of sight, hearing and smell to determine if the food is cook
properly, as well as thermometer to accurately judge internal doneness. The
exterior of the food should be evenly browned; the fat should make sizzling noises;
and the dish should have a rich, appealing aroma.
It may be necessary to turn foods once they reach the surface to allow them
to brown evenly. Remove them with skimmer or spider and transfer to a pan lined
with absorbent paper to blot briefly.

4. Place deep-fried food on clean, absorbent paper to remove oil from the
surface. Serve at once.
Food served very hot, directly from the frying kettle. Have a better, less
greasy taste.

5. Evaluate the quality of the finished deep – fried food.

 Deep – fried foods should taste like the food being prepared, not like
the fat used ( or like other foods previously fried in the fat).
 Frying foods at the right temperature and serving them right away will
avoid a heavy or greasy texture.
 There should be no flavor transfer from the cooking oil to the food you
are frying.
 The exterior should be an even golden color with crisp texture.
 When fully cooked, the interior is moist and tender.

Main Ingredient Options

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 What is Roasting?
ROASTING
 Remove the skin and bones of poultry and fish fillets, if necessary or
desired.
 Cooked foods can be bound with a heavy béchamel and shaped into
croquettes before being breaded and fried.

Flavoring and Seasoning Options

 Stuffing, marinades or other optional ingredients are often used in
fried dishes; consult specific recipes.
 Additional ingredients may be added to the standard breading
ingredients ( i.e., ground nuts or grated Parmesan in the
breadcrumbs).

Coating Options
 Add finely chopped nuts or grated cheese to the breading in a
standard breading.
 Use a batter instead of standard breading.

Finishing in the Oven

 Some fried foods, if they are thick or include bones or a stuffing, may
need to be removed from the cooking oil and placed in an oven to
finish cooking.
 If they do need to go into the oven, be sure that they are not covered.
A cover will trap steam that will soften the crisp coating.

We will probably never know where and

when the practice of cooking foods first got its start.
The art of roasting food evolved from learning to
make, use and control fire in order to cook foods, an
enormous achievement, and once that eventually gave rise to every cooking
technique we use today.

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 Roasting, as it is most often practice today, cooks foods in an enclosed space
through contact with dry, heated air that circulates around the food. Long before
there were ovens, foods were sorrounded with hot embers or stones and cook oven
open fires. The original form of roasting was spit – roasting. In this method, foods
were put on sticks, known as spits, and then set up near a fire or even suspended
over the fire. The foods were turned until they cooked all the way through.
Eventually cooks learned that basting foods as they cooked further to improved
their flavor and texture.
The tradition of serving roasted foods on toasted bread or a crouton began
when pieces of bread were placed below the spit – roasting food to trap any
escaping juices. In contemporary kitchens, drip pans are placed under the spit.
Regardless of whether the foods cook on a spit or in an oven, as the outer layers
become heated, the natural juices turn to steam and penetrate the foods more
deeply. The rendered juices, also called pan drippings of fond, are the foundation
for sauces prepared while the roast rests.
Roasting as a menu term is commonly used to describe large, multiportion
meat cuts, whole birds and entire dressed fish. Baking ( when not portion – size
foods that are cooked in oven. Another difference between the two is that roasted
foods are frequently seared first in hot fat on the stovetop or in the oven, while
baked foods are not. Still, there are no iron-clad distinctions in modern
kitchens.Deciding which foods to call roasted and which to call baked is largely a
matter of preference.

Equipment for Roasting

The ability to select and use the right equiment for roasting is one of the
keys to success. Pans should be of the right size and shape and the oven should
be preheated to the appropriate temperature. Since most roasts are portioned after
cooking, a good carving setup is important to the ultimate quality of the roasted
items you serve.
Two of the most basic pieces of equipment needed for roasting are the
roasting pan and roasting rack. Select a roasting pan with heavy, flat bottom and
low sides to encourage hot air to circulate freely around the food as it roasts. The
pan should hold the food comfortably but not be so large that pan juices scorch. A

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roasting rack holds food above the pan, permiting hot air to come in contact with
all surfaces for even browning.
Additional tools you will need during roasting as well as for service include:
 Basting brush to apply basting sauce or glaze
 Instant – read thermometer to check doneness
 Butcher’s twine or skewers for trussing or tying
 Holding pan to hold roast while preparing sauce
 Carving tools: a carving or slicing knife, honing steel, a kitchen fork
and carving board.
 Saucepan, strainers and skimmers or ladles to prepare the sauce and
tasting spoons to evaluate it.

Preparing the Ingredients

The exact preparation technique varies depending upon the main item you
are roasting. Foods suitable for roasting should be tender because the roasting
method does not add any moisture to the food as it cooks. Additional preparation
techniques are as follows:
 Trim the food to remove excess fat on the surface. Trim the gristle or
silverskin from meats.
 Season foods generously with salt and pepper to develop flavor.
Remember to season the interior of poultry.
 Truss or tie foods for roasting to give them a compact shape for even
cooking and texture.
 Arrange the food on a rack in the roasting pan and place in a
preheated oven.
Meats
Choose tender cuts from the rib and loin, including the following:
 Tenderloin
 Cuts from the legs of larger animals ( top round, knuckle or tri – tip)
 Whole legs from lamb
 Smoked or cured meats such as ham
Cuts may be bone – in or boneless. The more marbling in the meat, the more
tender and moist it will be after it is roasted.

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  Add additional seasonings, stuffings or coatings( spice rubs, for
instance) for additional flavor or texture.
 Bard with fatback or caul fat ( optional).

Poultry
Most poultry, both domestic and game, is suitable for roasting.
 Chicken includes broiler, fryers, squabs, roasters, Cornish game hens,
and capon.
 Game birds should be young: duckling, gosling, pheasant, quail.
 Turkey includes young toms or hens.
The skin is normally left on birds as they roast. To prepare birds for
roasting:
 Remove wing tips, giblets and excess fat from the cavity
 Cut poultry into pieces for a faster cooking time, either bone – in or
boneless.
Fish
Fish with moderate amounts of fat work well for roasting
 Whole, moderately fatty fish: salmon, bluefish or sea bass for example
 Sections of larger fish with firm texture, monkfish, swordfish, tuna,
halibut

Seasoning Options

Seasoning options include:

 Salt and freshly ground black pepper as needed.
 For a moister texture and increased flavor, brine or marinate foods for
roasting.
 Use dry or wet herb or spice rubs and pastes to give additional flavor
to both bird and the pan drippings.
Coatings can add flavor and texture. They can also protect the exterior of a
roast from drying out too much as the food cooks. Coating options include:
 Fatback, caul fat or sliced bacon for barding or larding.
 Spice rubs or blends
 Basting liquids ( oil or melted butter, rendered fats)

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 THE ROASTING TECHNIQUES
 Crumb or herb coatings

The basic steps in the roasting technique are

as follows:

1. ( Optional) Sear the roast

An initial searing can be performed either over direct heat or in an oven set
at high temperature. Searing helps to develop a rich color on the exterior of the
roast as well as a good flavor in the fond.
 Be sure the surface of the food is dry
 Preheat the oven or the pan until very hot.
 Sear until a good color develops, but remember that as the food
continues to roast, the exterior will continue to get darker in color.

2. Roast the foods uncovered

Leaving roasts uncovered as they cook helps them develop a good texture.
There are exceptions to this rule, however. If foods are cooking too quickly, you
may want to cover them loosely with a tent of foil.
 Leave roast uncovered throughout roasting time.
 Baste roasts periodically for crisp skin and a good color. Use pan
drippings, melted butter or oil.
 Turn as needed to assure even roasting.

3. Roast to the proper doneness

The final doneness of a roast depends upon the type of food you are roasting
and they safety requirements associated with it. It is important to remove foods
from the oven before they reach the final temperature they should be when served.
They will continue to roast from their own heat even after they are removed from
the oven. This is known as carryover cooking.
 Check the internal temperature of foods with a calibrated
thermometer.

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  Insert the stem of the thermometer deeply enough to get accurate
reading. Avoid bones and test at the center of the roast’s thickest
point.
 Remove roasts from the oven when they are within 5 to 10 degrees of
the final resting temperature.

4. Let the roast rest before carving

A resting period allows carryover cooking to finish the roast. It also allows
the juices in the roast to redistribute themselves throughout the roast for a good
texture and flavor. The amount of time a roast should rest depends upon how big
it is. Smaller pieces need about 10 to 15 minutes while large roasts like a rib roast
or a whole turkey need about 30 minutes. During the resting period, transfer the
roast to a holding pan and cover loosely to keep warm.

5. Prepare the pan gravy

Pan gravy is a sauce made by deglazing the reduced drippings from a roast,
augmenting with a stock or broth, and then thickening with a roux. The roux may
be prepared separately or created in the roasting pan after the roast is removed by
cooking flour in the fat rendered from the roast.
 Check the drippings in the pan throughout roasting time. If they begin
to reduce too much, add some liquid ( broth, stock or water) to keep
them from scorching.
 Add the mirepoix to the rendered fat and drippings in the roasting pan
during the last 30 to 40 minutes of the roasting.
 Place the roasting pan over direct heat and cook until the mirepoix is
browned, the fat is clarified and the drippings are reduced.
 Pour off the excess fat, leaving only enough to prepare an adequate
amount of roux.
 Add flour to the roasting pan and stir well. Cook the roux over low
heat for 8 to 10 minutes.
 Add stock or broth to the pan. Be sure to add the liquid gradually and
stir it continuously to work out all the lumps.
 Simmer the gravy until it is well – flavored and likely thickened.
 Strain the gravy, adjust the seasoning and keep warm for service.

6. Carve the roast

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 Carve the roast into neat, even slices or portions and serve with the pan
gravy.
7. Evaluate the quality
Properly roasted foods should have a good color and texture. The color of the
food’s exterior has a direct bearing on the flavor. Items that are too pale lack not
only visual appeal but also depth of flavor. Some factors for evaluating quality are
as follows:
 Exterior color rich and appealing.
 Meats cooked to the intended doneness.
 Roasts should have a rich, moist texture.
 Gravies should have a good color and texture, thick enough to cling
but not pasty.
 Chicken should have skin with a rich, deep golden color and a crisp,
almost crackling texture.

8. Determine doneness
Beef, lamb and game may be cooked to a range of doneness. The degree of
doneness is determined both by customer preference and the specific standards of
you operation. The meat’s exterior is typically an even, deep brown on all surfaces.
The appearance of the interior varies according to doneness. Rare meats are
typically deep red and very moist. As the level of doneness increases, the interior
begins to lose its predominantly red or maroon color, becoming a light brown.
Veal and pork are typically roasted until they reach a medium or well – done
state. They should always be moist, however. White meats have more subtle flavor
than red meats, but when properly roasted, they will have a distinct taste. The
meat’s exterior is usually deep gold or light brown in color after roasting. The
interior should be a uniform beige or tan; in some instances, a faint pink may be
discernible in the center of the roast.
Fish and seafood rely upon the chef to use a range of tests and criteria to
evaluate the quality of roasted and baked fish. Good flavor depends primarily upon
properly cooking, but not overcooking, seafood. Fully cooked seafood is typically
opaque throughout. ( Note: some fish, such as tuna and swordfish, are
occasionally cooked to a medium doneness and may show a degree of
translucency nearcooked to a medium doneness and may show a degree of
translucency near the center of the cut). Fish and seafood should be moist, not dry
or rubbery.

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 ADAPTING THE ROASTING TECHNIQUE

In addition to choosing different basic ingredients and introducing

additional seasonings or coatings, you can adapt the roasting method itself. You
can change the roasting temperature according to the characteristics of the meat
you have chosen to roast. Searing, an optional first step, is often used to develop
flavor in small roasts that do not have extended roasting times. Smoke – roasting
and poeleing are exceptions to the general statement that you should roast foods
uncovered. Additional roasting techniques are discussed in the following text:

Roasting at High or Low Temperature

 To sears food in the oven, heat the oven to 425 0 to 4250 F/ 2200 to
2320C.
 Roast large cuts such as prime rib or turkey at a low to moderate
temperature throughout roasting; a deeply browned exterior is the
result of the extended roasting time.
 Roast smaller or more delicate foods at a low moderate temperature
(3000 to 3250 F/ 1500 to 1650C). Increase the temperature at the end of
roasting to 3500 to 3750 F/ 1760 to 1900C to enhance browning.

Baking
When the term baking is applied to poultry, meats and fish, it indicates the
same basic procedure as roasting foods are prepared and seasoned, and placed on
a rack and cooked uncovered. However, this technique tyically calls for the pieces
to be seared in hot fat because the shorter the cooking time is generally not long
enough to develop a rich brown color on the exterior. Another common option for
baked meats, fish and poultry is applying a coating to keep the exterior from
drying out too much as the food bakes.

Spit – Roasting
Spit – roasting involves placing the foods on a rod that is turned either
manually or with a motor and cooked by radiant heat. Specially constructed ovens
are often used to split – roast foods in a restaurant setting. Originally, spit – roast
foods were allowed to drip onto a foods with a large crouton ( also known as a
rusk).
 Foods are selected and prepared in a manner similar to that for
roasting .
 Set up pans beneath the roast to collect the drippings.

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  Turn the roast constantly as it spit – roasts.
 Baste or brush the roast for a good color and flavor.

Poeleing
Poeleing ( pronounced pawh- LAY – ing) is traditionally applied to white
meats such as veal or capon as well as game birds. Butter is applied to the foods
as it cooks. Sometimes, this technique is known as “ butter roasting” it differs
from roasting in two significant ways: the roasting vessel is covered as the roast
cooks and the vegetables used to flavor the pan sauce are retained in the sauce,
rather than strained away, to become part of the finished dish.
 Select white meats or game birds and prepare as directed for roasting.
 Brush or rub the roast liberally with softened butter.
 Use peeled and neatly cut vegetables and include some smoke pork
( such as diced bacon or salt pork) to make matignon.

Smoke – Roasting
Smoke roasting combines some aspects of smoking with the basic roasting
technique. Select and prepared foods for roasting as previously described.

 Create a closed pan system to hold the smoke generated hardwood

chips.
 Heat the wood hips in the bottom of the smoke – roaster over direct
heat ( use a burner or a very hot grill ) or in a very hot oven.
 Arrange the prepared food on a rack in the smoke – roaster and close
securely.
 Roast in the closed smoke – roaster long enough to color and flavor
the food. ( Time varies according to the specific food being smoke –
roasted.)
 Complete the roasting process as directed above.
 Serve smoke – roasted meats, poultry or fish with a separately
prepared sauce.

Saucing Options for Roasts

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 BARBECUE
Pan sauces take full advantage of the flavor released by the roast as the fats
and juices render into the roasting pan. Pan gravy is made by thickening a rich
broth or stock with a roux created by cooking flour in the rendered fats. The gravy
is flavored and colored with the rendered juices.
Other sauces typically served with roasts include jus or jus lie. In some
cases, it may be more reasonable to add the flavorful juice made separately. In still
others, the use of some flavorings or coatings may mean that you will serve a
sauce that does not include any of the pan drippings.
A jus ( pronounced ZHOO ) depends upon the flavorful drippings ( or fond )
left in the pan after roasting foods are deglazed. The drippings are fortified with a
broth, degreased, seasoned and served. Roasts served with this sauce are
sometimes known as au jus. Jus lie ( pronounced ZHOO LEE – ay) is a jus that
has been thickened with arrowroot, cornstarch, or similar pure starches. The
starch is first diluted in a cool liquid to make a slurry.
The basic method for making a jus lie is as follows:
1. Add the mirepoix or other aromatic ingredients to the rendered fat and
drippings in the roasting an ( if the drippings are not scorched), either
during the last part of the roasting time or after the roast has been
removed to rest.
2. Place the roasting pan over direct heat and cook until the mirepoix is
browned, the fat becomes quite clear and the drippings are reduced
3. Drain the mirepoix through strainer. The fat will drain away.
4. Return the mirepoix to the roasting pan and deglaze the pan with an
appropriate liquid. Dry wines ( red or white ), a small addition of broth or
stock or water may be used.
5. Add the appropriate stock or jus. Simmer and skim the surfaceto remove
any fat.
6. Optional: Add enough diluted arrowroot or cornstarch to lightly thicken
the sauce to make a jus lie.
7. Strain the jus and adjust the seasoning to taste.

What is Barbecue?

You need only mention the word barbecue or

search for specific information on the internet to
discover that there are intense debates about what
barbecue truly is. And while there may be very little

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 Basic Elements of Barbecue
about barbecue that is commonly agreed upon by all its many practitioners and
fans, there are some basic facts that most would agree to:
 Barbecue is not the same as grilling, even if you grill foods with a
barbecue sauce.
 Barbecuing requires smoke to properly flavor and color the food.
 Barbecued foods are cooked at low temperatures for long periods in
order to develop the best flavor and an extremely tender texture, often
referred to as slow – and – low cooking.
Beyond that, controversy reigns. Some believe that pork is the only real
barbecue, but beef, mutton and even goat ( kid ) are traditional choices for others.
Some argue in flavor of a thick, tomato – based sauce, others for thin, vinegar –
based sauce with no tomatoes at all. Some prefer hickory for fuel, while others
tend toward pecan, maple or oak.
In addition to being a style of cooking, barbecue is also widely understood to
be a social gathering, especially in the open air at which barbecued foods are
eaten. Throughout the country, barbecues are the foundation of church suffers,
political fund – risers and community or neighborhood gatherings. These
gatherings have given rise to the reportoire of side dishes served along with the
meat, including such classics as cole slaw, corn bread, boiled potatoes and beans.

Meat, Fish, Poultry or Vegetables

The traditions and history of barbecue show that this technique evolved as
the way to make tough, well – exercised meats very tender. But the exact type of
meat that is associated with an area has a great deal to do with local
availability.Seafood and fish do not need long, slow cooking to become tender, but
in areas where seafood is widely available, it becomes “ meat “ for the barbecue as
well. Throughout the South, with the exception of Texas, you are more likely to
find pork than beef. In some areas, mutton is barbecued.

Wood or Charcoal for Smoke

Hardwoods, including oak, hickory, pecan, maple, beech, butternut and ash
are among the common choices for barbecue. Other options include mesquite,
grapevine, citrus wood and apple or pear. Each wood has a specific flavor. Some
barbecue cooks blend the woods, especially when they use very strongly flavored

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woods and vines such as mesquite. Softwoods (pine,spruce and other evergreens)
should never be used; they produce a resinous and bitter flavor.
The presence of a smoke ring is a sign that foods have been smoked, rather
than merely grilled or roasted and brushed with a sauce. The smoke ring is
reddish in color and may be about ¼ to ½ inch ( 8 to 12 millimeters) deep,
extending from the exterior toward the center.

Barbecue Equipment

Barbecues are sometimes referred to as “pits” a reminder of an earlier time

when a pit dug in the ground was common. A barbecue, regardless of its size, has
a place to hold hot coals, rack to hold meats and a tight cover to capture the
smoke. Some barbecues have a separate chamber for building and maintaining
the fire.
Barbecuing temperatures are intentionally kept low in order to give the meat
plenty of time to cook, become tender and develop a rich color and aroma. There
are two common ways to apply the heat and smoke.
 Indirect heat ( where the fire is maintained in a separate chamber and
the heat and smoke are vented into a closed portion of the barbecue).
The fire is maintained between 225 0 and 2500 F ( 1070 to 1210C), a
temperature that is hot enough to generate smoke and cooks meat
slowly.
 Direct heat ( the food cooks directly over the coals in a closed
barbecue ). This style of barbecue cooks meat at 300 0 to 3500 F ( 1490
to 1760C ), and is often used for smaller and more tender cuts that
cook more quickly ( seafood or poultry, for instance).
In addition to a barbecue ( not, of course, to be confused with a regular
grill), barbecuing requires additional tools including:
 Containers to hold meats as they brine or marinate
 Brushes or mops to apply basting and finishing sauce
 Cutting board
 Pots to keep basting and barbecue sauces at a simmer
 Knives to slice or chop meats ( or gloved hands to pull meats apart
into strips)

Seasoning
The way barbecue can be seasoned varies from region to region as well as
from chef to chef. Each of the following techniques can be used, either singly or in

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 BARBECUE STYLES
combination. The exact ingredients in a specific rub, sop, mop or sauce are highly
individualized mixtures kept as closely guarded secrets.
Rubs are a mixture of spices, salt and sugar. Dry rubs contain no moisture
and are applied in a layer and left on the meat for several hours ( or even days)
before the meat is cooked. Wet rubs contain enough moisture to hold the
ingredients together as a paste; jerk seasoning is an example of a wet rub.
Marinades and brines are liquid mixtures used to season meats before they
are cooked. Marinades typically contain an oil, an acid ( such as vinegar) and
various spices ans seasonings. A brine, at its simplest, is a mixture of salt and
water, though it may also contain acids and spices. Brine may be used to
submerge foods, or they may be injected directly into the meat. Contrary to what
some have claimed, they do not actually add moisture to the meat.
Basting sauces ( also known as mops or sops ) are applied to barbecued
foods as they cooked. The basting sauce may be the same marinade or brine used
to season the meat, or a separate preparation. These sauces do not contain sugar,
since sugar tends to brown and burn too soon.
Barbecue sauces are used in some regions as a finishing sauce or glaze.
Some barbecue styles call for the sauce to be served as a condiment. If it is served
at all. The ingredients in a barbecue sauce range from the vinegar and seasoning
mixtures favored in the Carolinas to the tomato – based sauces of Kansas and
Texas. Mustard – based sauces and mayonnaise – based sauces ( known as white
barbecueof Kansas and Texas. Mustard – based sauces and mayonnaise – based
sauces ( known as white barbecue sauce) are also found.

The United States, while not the only part of the world to “ barbecue” foods,
has four distinct styles of barbecue, augmented by several specialty or regionally
popular types of barbecue. The following descriptions of barbecue styles in the
United States are generally accepted, but, as with any traditional food, they are
plenty of disgressions. Even in areas where a particular type of meat
predominates, there are always numerous options, including variety meats,
sausages and other meats such as game or poultry.

Carolina Style
Pork is the typical meat in a Carolina – style barbecue, including the whole
hog and pork shoulder. The meat is often cooked until tender enough to shred,
and then chopped or sliced and served as a sandwich. The sauce varies depending
upon the part of Carolinas:

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  In the eastern part of the Carolinas, the sauce is traditionally based
upon vinegar and seasoned with salt, black pepper, crushed or
ground cayenne and other spices – and nothing else. This is a very
thin, acidic sauce that penetrates deeply into the meat.
 In the western part of the Carolinas, small amount of ketchup,
molasses or Worcestershire sauce and perhaps some spices are added
to the same basic vinegar sauce.
 The area around Columbia, South Carolina, favors a mustard – based
sauce.

Memphis Style
Pork is also popular in Memphis – style barbecue. Pulled pork is a common
presentation. Ribs, however, remain the most well – known meat in Memphis
barbecue.
Sauces are typically tomato – based and sweet, often from the addition of
molasses. They may also include mustard, making this barbecue sauce a mixture
of all the major components of barbecue sauce.

Texas Style
Beef is featured in Texas - style barbecue. Beef brisket is considered the
most traditional. It is often served as chopped beef sandwich. Ribs, sausage and
especially in South Texas cabrito ( barbecued kid) are also popular. Long, slow
cooking gives the meat a smoke ring, a naturally occuring band of the color in the
meat.
Sauces in Texas are generally not as sweet as Kansas City – style barbecue
sauces. Some sauces are thin and made primarily from vinegar and spices,
especially chiles and pepper, while others are somewhat thicker ( though also not
thick as Kansa City – style sauces). Barbecue sauce may be optional: some
consider it appropriate to serve the sauce as a condiment, rather than brushing it
on the meat as it cooks.

Kansas City Style

Although pork is commonly associated with Kansas City – style barbecue,
there is also a strong tradition of barbecuing other meats, including beef, no doubt
the result of Kansas City’s important role as a meatpacking center. The thick,
tomatoey style of Kansas City barbecue sauce has become the prototype for
commercial sauces sold nationwide.

Other Barbecue Traditions

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 Grilling and Broiling
As you might suspect, because barbecuing is such a good way to handle
tougher cuts of meat, it has been practiced under different names throughout the
world, as well as in parts of the country outside of Texas, the Carolinas, Memphis
and Kansas City.
 Luaus, common in Hawaii, are also a form of long, slow roasting that
can resemble other types of barbecue.
 In South America, especially Argentina and Peru, meats prepared by
gauchos ( cowboys) are a type of barbecue known as asada, cooked
over a grill known as a parilla. Large cuts of beef are cooked very
slowly, while more tender cuts as well as sweetbreads, kidneys and
other organ meats are cooked very quickly.
 Jerk is common in the Caribbean, especially Jamaica. A variety of
approaches can be taken. A wet or dry rub that contains scallions,
chiles, allspice and a number of other seasonings is applied to the
meat before it is cooked in a drum or pit cooker.

What is Grilling and Broiling

Grilling and broiling are dry heat cooking methods.

Foods cook through the direct application of radiant
heat. No liquid is added to either the food or the pan
during the cooking time. The result is a highly
flavored and deeply colored exterior and a moist
interior.
Grilled foods are cooked by means of a heat source
located below the food. They are set on a rack over the
glowing coals or heating element, so they also cook through direct contact with the
metal rack, producing the characteristics markings on the food’s exterior. The
drippings that might have collected or reduced in a saute pan are actually
reducing directly on the food’s surface. The sauce that accompanies a grilled item
is prepared separately.

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 Grilled foods have a smoky, slightly charred flavor. Special woods such as
grapevines, mesquite, hickory or apple are frequently used to introduce an
additional flavor. Another characteristic is the crosshatch marks made on the
food’s surface when it is properly placed on a well – heated grill.
Grilling is a quick technique and is usually used with portion – sized or
smaller pieces of meat, poultry and fish although larger cuts of meat or whole fish
can also be grilled successfully. The grill station is one of the most demanding and
prestigious line positions in today’s professional kitchen. It will in all likelihood
continue to grow in status as guests continue to demand the full, satisfying flavor
of grilled and broiled foods, as well as the health benefit of dishes made without
the addition of unnecessary and undesired dietary fats.
Broiled foods cook through a radiant heat source located above the food.
Frequently, delicate items such as len white fish are first brushed with butter and
then placed on a heated sizzler platter before being placed on the rack below the
heat source.

Equipment for Grilling and Broiling

A properly heated gril or broiler and a
selection of hand tools are required for successful
grilling and broiling.
Different foods call for different levels of heat.
Gas or electric grills are easy to regulate by
adjusting the controls or the position of the cooking grate to the best setting.
Charcoal or wood fires are bit harder to control. A fresh bed of coals glows red. A
moderate fire has a slight ash coating that you can still see a red glow through. A
low or slow fire has a thicker over of ash, but you should still be able to feel heat
radiating from the coals.
To prepare a grill:
 Thoroughly clean and properly heat the grill to prevent foods from
sticking or charring.
 Divide the grill or broiler into zones both to prevent flavor transfer and
to keep track of the items’ doneness during a busy service period.
 Identify hot and cool zones on the grill in order to control cooking
speed.
 Keep a grill brush on hand to scour the rods and a cloth to lightly rub
the rods with oil as necessary while you are grilling.

A number of additional tools may also be needed, depending upon the food
you want to grill.

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  Hand racks for delicate fish and foods cut into small pieces
 Thermometers
 Tongs and spatulas to turn foods
 Holding containers
 Brushes or mops to apply glazes or sauces
 Knife, steel, carving fork and cutting board to carve or slice foods
 Items for service, including heated plates

Preparing the Ingredients

The major factors involved in successfully grilling and broiling are as
follows:
 Select the proper cuts of meat, poultry and seafood.
 Know how to determine the appropriate doneness by type of food and
customer preference ( rare, medium – rare and so forth).
 Choose or prepare cuts of a relatively even thickness
 Choose or prepare cuts that are thin enough to cook properly without
excessive exterior charring.
 Trim away fat, silverskin and gristle
Neither grilling nor broiling have a tenderizing effect on foods, so the
foods prepared either one of these techniques must be naturally
tender cuts or portions. There are some additional steps you can
follow to add more moisture to very lean cuts:
 Wrap the food in caul fat or other wrappers such as lettuce leaves or
corn husks.
 Cut the food into bite – size pieces and thread on skewers ( If wooden
skewers are used, soak them thoroughly in water to prevent the wood
from burning during grilling).
 Place delicate foods, such as trout and other fish, on a lightly oied
hand rack that closes securely around the item.

Saucing Options
There is a variety of sauces that can accompany a grilled item such as
compound butters ( whole butter flavored with herbs or other seasonings), warm

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butter emulsion sauces ( hollandaise or béarnaise, for example), tomato sauce or
vegetable sauces ( such as coulis or salsa) and brown sauces.

THE GRILLING TECHNIQUE

1. Blot foods dry and season well

Brush lightly with oil or marinate them briefly. Brushing foods with a neural
or appropriately flavored oil will help to protect them from sticking to the grill.
Wipe or scrape away excess marinade to prevent flare – ups and scorching.

2. Place the food on the grill and cook about halfway.

Place the food in the correct zone. Select the best – looking side of the food
to put down onto the grill first. This is the presentation side, which should be
facing up when you put the food onto the plate.
Look for the appropriate color changes around the edges of the food.Thin
cuts may begin t turn opaque when they are ready to be turned. Thicker cuts may
appear wet or moist on the upper surface, a sign that the heat underneath the
food is working its way through the food.

3. Turn the food and finish grilling

Use tongs or a spatula to turn the food. Be sure to completely support any
delicate foods that might tear or break apart when you turn them. If appropriate,
apply an additional thin coating of marinades, basting sauces or glazes. Thicker
items that might dry out before they are fully cooked can be finished in the oven.

4. Determine doneness in grilled foods

A chef must be able to accurately determine when a piece of meat has
reached the doneness requested by the guest. Experience is the best teacher,
especially in light of the fact that it can be difficult to get accurate readings from
some thermometers for grilled or broiled foods especially if they are very thin.
As the meat cooks, the exterior should develop a deep color. If the meat
appears pale or even gray, it has not been adequately cooked. Grilled and broiled
foods become firmer as they cooks. If you press on the food with the tip of your
tongs or a spatula, you should be able to feel an increasing level of resistance as
the food cooks. Each food has its own feel when it is properly cooked. Constant
practice is the only way to learn how to recognize when foods are done. It is never
appropriate to cut into a grilled item to check its doneness.

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 As always, it is best to err on the side of undercooking to allow some leeway
for carryover cooking. Even thin meat pieces will retain some heat and can
continue to cook after they have been removed from the heat. Their own heat plus
the heat from a hot plate is enough to overcook foods while you finish putting
other components onto the plate. If the food is not left slightly underdone, it can
end up overcooked by the time it is served.
Red meats ( beef, lamb and some game meats) may be cooked to a range of
doneness. Juices that run from the meat should be the correct color, the more
rare the meat, the “bloodier” the juices should appear. Stages of doneness in
meats follow:
 Beef cooked “ blue” has a very deep maroon color.
 Beef cooked rare has a very pronounced red interior, but it is no
longer maroon. Veal will be pink on the interior.
 Beef cooked medium rare has a bright red interior with a moist sheen.
Veal shows only a blush of pink.
 When beef is cooked medium, it has a rosy pink interior and is not
quite as juicy. Veal will have uniform beige color throughout.
 Well – done beef shows no traces of red or pink. Still somewhat moist
in appearance, it is no longer juicy.
White meats such as veal, pork, poultry and some game are often cooked
through ( a point), but should not be overcooked. There should be a slight amount
of “give” when the meat is pressed. Any juices that run from the meat should show
either a “ thread of pink” or be nearly colorless.
Fish and shellfish are extremely easy to overcook because of their delicacy.
Their connective tissues and proteins cook at lower temperatures, so the heat is
able to trvel rapidly throughout the fish.
The traditional wisdom that fish is properly cooked when it flakes easily
should be disregarded. Most fish, notably lean white fish, such as flounder or cod
and freshwater fish, such as salmon or trout, are already overcooked when the
flesh flakes easily. Other types, such as swordfish, tuna or shellfish, do not readily
flake regardless of doneness. The fish should offer only the least bit of resistance
when lightly pressed with tongs.

5. Evaluate the quality

Three things to use as gauges of quality are flavor, appearance and texture.

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 FLAVOR
These foods should have a distinctly smoky flavor, which is enhanced by a
certain amount of charring and by addition to the grill of hardwood or sprigs or
stalks of some herbs. This smoky flavor and aroma should not overpower the
food’s natural flavor, and the charring should not be so extensive that it gives the
food a bitter or carbonized taste. Any marinades or glazes should support and not
mask the main item’s flavor.

APPEARANCE
The surface of a properly grilled food should appear moist, with the
characteristics deep – brown crosshatch marks. The darker the meat, the darker
the exterior will be. Broiled foods should have a golden – brown color. If the
surface appears extremely dry or overly dark or charred, the food may have been
overcooked or the heat may have been to intense for the food being cooked.

TEXTURE
Grilled foods should have a well – developed crust with a moist and tender
interior. If the food has a rubbery or tough texture, it was overcooked or allowed to
cook too quickly.

GRILLING TECHNIQUE

Broiling
Almost any food that can be broiled. However, not all recipes for broiled
foods automatically translate in grilling recipes.
Broiled dishes often feature delicate fish, like sole, that might stick to the
hot metal of a broiler rack. Instead of setting the food directly on the rack, place it
on a pan or sizzler platter to cook. Various coatings can be used to to the food,
offering a layer of protection to keep food moist, and adding flavor and texture
contrast at the same time.
 À l’ anglaise means that foods are coated with fresh, white
breadcrumbs and melted butter. You can add additional ingredients
to the breadcrumbs, such as chopped herbs or grated cheese, to vary
the flavor of the à l’ anglaise coating.
 Glazed means that foods are coated with a sauce, known as a glacage.
(Royal glacage is made by combining equal parts hollandaise sauce,
veloute and whipped heavy cream).

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 A. MOIST HEAT
TECHNIQUES

BRAISING AND STEWING

 Gratineed means that are broiled until the top is layer crisp and
browned. This may be a complete cooking procedure or a means of
finishing a dish.

Griddling
Some foods are reffered to as grilled, but they are not prepared on a grill or a
broiler. Instead, they are cooked on a griddle. A
griddle is a heavy metal plate or flat pan that
transmits heat evenly over its entire surface. It is
commonly used to make breakfast items including
pancakes, French toast, eggs, potatoes, sausages or
bacon. It is also used to make a variety of
sandwiches such as grilled cheese, tuna melts,
Reuben sandwiches and burgers.

Braising and stewing are known as a

combination cooking methods. This means that
foods undergo two distinct phases of cooking. Typically, the food is cooked by a
dry – heat technique such as searing. Then, once the food is seared to the desired
color, a flavorful liquid is added. The dish then finishes the cooking process by
means of a moist – heat method. The basic method for braising and stewing can be
adapted to suit the food you wantto cook or to achieve a particular result. For
instance, while searing generally means that you should cook the food to a deep,
rich color, white meats, including veal or poultry, should be cooked just long
enough to stiffen slightly or sieze, but not long enough for the skin to develop a
deep color. Or you may be asked to blanch the main ingredient first, instead of
searing it, to produce a braised or stewed dish with a delicate ivory color.
Braises and stews are usually made from tougher cuts of meat, whole birds
and firm – fleshed fish or seafood, unlike the more tender cuts featured in dry heat
methods like sauteing or grilling. These foods can stand up to the long, gentle
cooking process without falling into shreds. A good braise or stew has a soft
texture and intensely flavored, complex sauce. Adding a variety of vegetables,
herbs, spices and other aromatics contributes to the flavor of the sauce and the
main ingredients.

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 Briases are made from foods that are portion – sized or larger. They are
cooked in enough liquid to cover them by one – third to one half their depth.
Stews are made by cutting the food into bite – sized pieces and then cooking them
in enough liquid to completely submerge them. The cooking liquid in braises and
stews in an important part of the dish. The sauce gets its flavor from the
combination of the main ingredients, the aromatics and the flavor of the liquid
itself. Adding a starch, such as a roux, flour, beurre manie or starch slurries,
makes the liquid thick enough to cling to the food so that even tough cuts with
relatively little natural moisture emerge from the pan with a succulent texture and
a robust flavor.

Equipment for Braising

The following equipment is needed to properly braise foods:

 Heavy gauge pot with a lid

 Spoons
 Kitchen fork to test for doneness
 Holding pan to hold main item while finishing the sauce
 Butcher’s twine to maintain shape for more even cooking

Preparing the Ingredients

Braising and stewing are traditionally prepared from cuts of meat from more
exercised portions of the animal. These tougher cuts generally conatin a higher
percentage of collagen. As the food cooks, the collagen softens to produce a rich
and soft texture. The major ingredients for braising and stewing successfully
include:
 Main item, trimmed as necessary and tied, trussed, or wrapped to
maintain shape if necessary or desired.
 Seasoning options for the main item such as salt and pepper,
marinades, stuffings and spice mixtures.
 Cooking medium, tyically an oil. The oil may have a neutral flavor or it
may be a flavorful oil such as olive oil. The choice depends upon the
flavor you want in the finished dish as well as the cost of ingredients.
Some ethnic recipes may call for lard, bacon fat, salt pork, or duck fat
to give the dish an authentic flavor.
 Braising liquid such as a stock, a brown sauce or veloute or a
combination of liquids. Some braises include an acidic liquid ( dry

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 BRAISING TECHNIQUE
white or red wine, vegetable or fruit juices or vinegar) to help soften
the main item and to add flavor.
 A thickener such as flour, a prepared roux, beurre maine or a pure
starch slurry. Some recipes may call for a vegetable puree to thicken
the braising liquid. These thickeners are introduced to the braise at
different times, depending upon the thickener you use. Follow the
specific recipe’s instructions.
 Aromatics such as mirepoix, tomato paste or puree, a bouquet garni
or a sachet d ‘epices. Cut the mirepoix into an appropriate size for the
overall cooking time of the braise. The longer the braise cooks, the
larger the cut should be. Peel mirepoix ingredients if they will not be
strained from the sauce before service.
 Garnishing and finishing ingredients as suggested by the recipe.

1. Preheat both the pan and the oil.

Even though braising is a slow – cooking

technique, it is still important to start it off at a
relatively high temperature. Searing is done on the
top of the stove for greater control of the cooking process.
Preheat the pan over moderate heat.
Add cold oil to the pan and let it heat until rippling or shimmering occurs.
Heat the oil to the proper temperature – very hot, but not smoking.

2. Sear on all sides

The initial searing or browning step takes place on top of the stove over
direct heat, in the same pan you will use throughout the cooking process.
Browning short ribs, for example, produces a fond. Since the fond is dissolved into
the braising liquid, none of the flavor is lost.
 Dry the main item, and then season well. Some recipes call for the
main item to be dredged with flour to help develop a flavorful crust.
The flour also helps to thicken the braising liquid.
 Add the main item to the pan.
 Brown on the first side without disturbing.

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  Turn the item to brown the second side.
 Continue browning and turning until all surfaces are browned,
including the ends.
 Transfer the main item to a pan and keep warm while cooking the
mirepoix and tomato.

3. Add the mirepoix and tomato

The reason for adding mirepoix to a braise is to introduce both moisture and
flavor. In addition, the moisture present in the vegetables starts to deglaze the
fond. Cooking mirepoix to a good color deepens both the flavor and color of the
finished braise. Adding the ingredients in order promotes even cooking without
scorching. The mirepoix also elevates the main item somewhat from the pot
bottom and helps to prevent it from sticking.
 Add the vegetables in sequence: onion, then carrots, then celery, then
garlic ( if using).
 Cook until the vegetables are golden – brown.
 Stir from time to time to brown evenly.
 Add the tomato and cook until it has a sweet aroma and turns a brick
red color. ( pincage). This reduces the acidity in the tomato.
 Add the flour or a prepared roux at this point and stir well until evenly
blended.

4. Stir a small amount of liquid into the mirepoix to deglaze the pan
Choose a liquid for its flavor potentials. Well – flavored liquids like wine,
broth, juices or fumets will add more flavor to the braising sauce. However, you
may prefer to use water because it will not compete with other flavors already in
the dish, or you may use a small amount of the stock or sauce that you plan to
use as the braising liquid.
 Stir the liquid into the mirepoix mixture.
 Continue to stir until the browned fond is dissolved.
 Place the main item on the bed of mirepoix in the pot.

5. Add the appropriate amount of liquid

There should be just enough liquid to keep the main item moistened
throughout the cooking time and to produce an adequate amount of sauce to serve
with the finished dish.

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  In general, the liquid should cover braising foods by one – third to
one- half.
 Bring the liquid to a simmer separately over direct heat before adding
it to the pan, if possible.
 Monitor the amount of liquid in the pan throughout the cooking time.
If necessary, add more liquid.

6. Cover the pot and finish the braise

 Covering the pot allows the steam to condense on the lid and fall back
onto the main item, moistening the food’s exposed surfaces.
 Turn the main item from time to time (typically at 15 to 20 minute
intervals) during cooking to keep all surfaces evenly moistened with
the braising liquid.
 Remove the lid from the braising and during the final 30 minutes of
cooking time to help reduce the braising liquid and create a glaze on
the food’s surface.

7. Determine doneness in braised foods

Braised foods are cooked until fork – tender or tender enough to slide off a
kitchen fork easily. Other tests include sliding a skewer or a paring knife into the
food. You should not feel any resistance as you slide the fork, skewer or knife into
the food. When you pull it back out, it should come easily.

 Insert a kitchen fork at the food’s thickest point.

 Pull the fork back out of the food.
 If the food slides easily from the fork, it is properly done. If not,
continue to braise.

8. Place the pot over direct heat and continue to reduce the sauce to
develop its flavor, body and consistency.
This additional reduction, which is the result of reducing the liquid, fortifies
the sauce’s flavor and provides an opportunity to skim away any surface fat. Add
additional garnish or finishing ingredients at this point, as appropriate.
 Remove and discard the sachet d’ epics or bouquet garni.
 Strain the sauce if necessary.
 Return the sauce to the heat and bring it to a boil.

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  Add thickeners such as roux, beurre manie or slurries of arrowroot or
cornstarch to lightly thicken the sauce, if desired.
 Add any final finishing or garnishing ingredients, including vegetable
garnishes, chopped herbs, a liaison, cream or other ingredients
(consult your recipe).
 Adjust the seasoning with salt and pepper.

9. Evaluate the quality of braised foods

The factors for evaluating quality are flavor, appearance and texture.
FLAVOR
 Braised foods should have an intense flavor as the result of long,
gentle cooking.
 The main item’s natural juices, along with the braising liquid, become
concentrated, providing both a depth of flavor and a full – bodied
sauce.
 If a braised foods does not have a robust flavor; it may have been
undercooked or perhaps was allowed to braise at an overly high
temperature for an insufficient time.
 Another possibility is that the food was not seared properly, with
inadequate time allowed for browning the product before liquids were
introduced.
 Finally, if the lid was not removed from the pot during the final stage
of cooking, the sauce may not have reduced properly and a glaze may
not have been allowed to form on the main item’s surface.

APPEARANCE
 Braised foods should have a deep color appropriate to the type of food.
 Braised foods should retain their natural shape, although a significant
amount of volume is lost during cooking.
 To maintain the proper shape throughout the cooking time, the main
item should be trussed or tied.
 It is also important to maintain the proper cooking speed.

TEXTURE
 Braised foods should be extremely tender, almost to the point at
which they can be cut with a fork.

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 ADAPTING –THE
SHALLOW POACHING
BRAISING TECHNIQUE

WHAT IS SHALLOW-POACHING?
 Braised foods should not, however, fall into shreds; this would
indicate that the main item has been overcooked.

WHITE BRAISES (Fricassees and Blanquettes)

White meat and poultry should be seared only to the point at which the skin
begins to turn color to make a fricassee. A blanquette is made by simmering or
blanching the main item for a very light color. The
more tender the item, the lower the oven’s
temperature should be. Less cooking liquid will be
required at a lower temperature and for a shorter
cooking time.

STEWING
A stew’s components do not differ to any
substantial degree from those of a braise. Stewing can use the same meat cuts as
in braising, but the main item is cut into bite – size pieces, typically a 1 – 2 inch
( 25 – 50 millimeter) cube. Because the food is cut into small pieces, the cooking
time for stewing is shorter than for braising.
The proportion of liquid to main product changes slightly. In stewing, the
main ingredient is completely submerged in the cooking liquid. If you blanch the
main item by cooking it briefly in simmering stock or water, the result is a pale,
almost ivory – colored stew, typical of a blanquette or a fricassee. Stews made from
tomatoes, eggplant, mushrooms and similar high moisture ingredients may
require very little added liquid.
Stewed foods are rested for doneness by cutting into a piece of the stewed
food. It should be extremely tender, but should still hold its shape. To evaluate the
quality of stewed foods, use the same guidelines as for braised foods.

Shallow-poaching is an á la minute technical

used to cook naturally render foods in a small
amount of liquid. The liquid does not completely
cover the food, so it is cooked in part by the liquid

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and in part by steam that is released by the liquid and the food itself. A parchment
paper lid known as a cartouche traps the steam.
The poaching liquid itself becomes part of the finished dish, in much the
same way that the fond in a roast or a sauté is meant to be included in the dish as
part sauce. Flavorings, aromatics, and some acid (white wine, vinegar, or lemon
juice, for instance) influence both the flavour and texture of the main item.
After the foods are properly cooked, the poaching liquid, known as the
caisson (pronounced kwee SOHN), is simmered long enough to intensify its flavour
– a technique known as reducing. There are many ways to finish the liquid to make
a sauce; whisking or stirring butter into the sauce is common approach and result
in a vin blanc or beurre blanc sauce.
When you have truly mastered this technique, you will know how to mathc
the appropriate amount of cooking liquid with the main item. This is important for
an á la minute technique. Using just enough liquid means that the food cooks
properly. It also means that the resulting cooking liquid is fully flavoured and can
be reduced and used as a sauce base in a short amount of time.

Selecting the Equipment

The correct pan size is important to success. If the pan is too large, it is easy
to add much cooking liquid in relation to the food. As a result, the liquid may not
have the proper flavour intensity or it may take a long time to reduce. If the pan is
too small, the food may cook unevenly. In addition, there may not be enough
cooking liquid available to make the sauce.

 Select a pan that is just large enough to hold the food and the cooking
liquid comfortably.
 Choose a wide, shallow pan to ensure even, rapid cooking as well as to
make transferring the ingredients into or out of the pan easy.
 Use a fairly wide pan to encourage rapid reduction of cooking liquid
to use as a sauce base.
 Choose a medium-gauge pan for heat retention as well as
responsiveness to temperature changes.
 Choose a pan made from nonreactive materials (stainless steel,
anodized aluminium) to avoid discolouring the sauce.

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 ADDITIONAL TOOLS

In addition to a sautoir or similar pan, other tools are needed to successfully

shallow-poach:

 Parchment paper cut to fit the pan and lightly buttered or oiled, or a
tight-fitting lid
 Slotted spoons or spatulas to lift the food without breaking it
 Strainers
 Containers to hold the foods while the sauce is completed
 Heated plates for service

PREPARING THE INGREDIENTS

Shallow-poaching is an á la minute moist-heat technique, suitable for very

tender foods with a delicate texture. Fish, shellfish, and chicken breasts are
among the most common options for this cooking method. They are cut into
portion-size or smaller pieces to permit them to cook rapidly. Some ingredients for
shallow-poaching include:

 Boneless, skinless poultry cut into portions

 Fish fillets or steaks cut into portions
 Mussels, clams, or oysters (in the shell or shucked)
 Scallops (muscle tab removed)
 Shrimp (deveined and, if desired, peeled)

ADDITIONAL INGREDIENTS

A number of additional ingredients may also be needed for shallow-

poaching.

 Seasonings for the main ingredient as well as the poaching liquid

 A flavourful poaching liquid such as stock, fumet, or broths
 An acidic ingredients such as wine, citrus juice, or vinegar

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  Aromatics to give the poaching liquid and finished sauce additional
flavour, such as shallots, ginger, mushrooms, celery, onions, and
herbs
 Vegetable garnishes (be sure to trim, cut, and if necessary, precook
any vegetables to ensure that they will cook in the same amount of
time as the main ingredient)

There are several options available when it comes to saucing a shallow-

poaching dish. However, other sauces (hollandaise, purées or coulis, or reduced
heavy cream) can be chosen to take the place of the velouté in this unit’s
benchmark recipe. Optional components include:

 Diced, chilled butter to finish the sauce

 A prepared sauce base, such as a velouté, reduced heavy cream, or
purées
 Additional finishing and garnishing ingredients such as fresh herbs
and citrus zest

SHALLOW-POACHING TECHNIQUE

1. Prepare the pan and the paper.

Soften whole butter is spread in an even layer in cold pan or baking dish to
add flavour and keep foods from sticking. Then, the aromatic ingredients are
added in an even layer.

 Lightly butter a pan or sautoir

 Lightly butter the parchment and reserve
 Scatter the aromatics or vegetables over the bottom of the pan to act
as a “rack”.

2. Add the main ingredient and the poaching liquid.

The amount of liquid is determined by the type and quantity of food you are
cooking as well as the dish’s cooking time. Add the main ingredient to the pan
before you add the poaching liquid so that you can add just enough. The size and
shape of the pan and the number of servings you are cooking at once will affect
how much liquid you actually need.

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  Season and set the main item on top of the aromatics then pour the
liquid around the item
 The liquid’s level should cover no more than one-fourth to one one-
third of the item.

NOTE: When preparing large quantities of shallow-poached foods, you may

wish to bring the poaching liquid to a simmer separately so that cooking times are
not increased. It is not necessary in most cases to have the liquid already heated,
although for large quantities, it may be helpful to do so.

3. Bring the liquid to a bare simmer over direct heat. Loosely cover the pan
with parchment paper and finish cooking the main item in a moderate
oven.

The liquid is typically brought up to cooking speed over direct heat. This
ensures that the correct cooking temperature and time are established at the start
of cooking. It is also important for maintaining food safety standards.
Although you can prepare shallow-poached foods over direct heat from start
to finish, oven heat is more even and gentle than the direct heat of burner.
Finishing shallow-poached dishes in the oven also frees burner space for other
uses.

 Let the liquid rise to the correct temperature over direct heat
(180°F/82°C).
 Set the buttered parchment lid over the food to trap the steam
released by the poaching liquid.
 Adjust the heat of the oven or the burner throughout cooking time so
that the liquid never boils.
 A rapid boil will cook the food too quickly, affecting the quality of the
dish. If the liquid is allowed to rise above 180°F(82°C), foods may
become tough or fall apart.

4. Determine doneness in shallow-poached foods

Shallow-poached foods are cooked until they are just done. Remember to
leave a small margin for carryover cooking while you prepare the sauce. Follow
these guidelines for determining doneness in shallow-poaching foods.

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  All fish and seafood should appear opaque and offer slightly resistance
when pressed with tongs (165°F/74°C internal temperature).
 Poultry breast should appear opaque
 Oysters, clams, and mussels cooked in the shell should fully open
 The flesh of oysters, clams, and mussels should curl around the edges
 Shrimp, crab, lobster, and crayfish develop brightly colored shells and
the flesh is opaque throughout.

5. Remove the food to a holding dish and finish the sauce by incorporating
the poaching liquid.

Cover the food loosely and keep it warm while making the sauce. Add the
additional ingredients for the sauce to the cooking liquid, as directed in the recipe.
To make a sauce vin blanc, reduce the poaching liquid (caisson) and add the
desired aromatics and an appropriately flavoured velouté, as described below.
 Simmer the caisson over direct heat to concentrate the flavor and
thicken the liquid.
 Strain the poaching liquid into a prepared velouté or other sauce base.
 Add the cream and continue to simmer until the mixture has a good
consistency.
 Make any final adjustments to seasoning.

6. Evaluate the quality of shallow-poached foods

When well-prepared, dishes reflect the flavor of both the food and the
cooking liquid.

 Poultry, fish, or seafood should be moist, tender, opaque, and

relatively light in color
 The main ingredient and the sauce should have “bright” flavour from
the acidic and aromatic ingredients.
 Sauce adds a rich, complementary flavour and texture to main
ingredient.
 The sauce has a rich ivory color and good consistency.

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 Steaming

Steaming is a gentle, moist-heat technique. Foods cook in a closed

environment by the steam or vapor that surrounds them. The food itself does not
come in direct contact with the steaming liquid. In some cases, it is the food being
prepared that furnishes the moisture to produce steam.
Steaming has wide application in the preparation of vegetables, potatoes,
and certain regional or ethnic dishes such as couscous and Chinese-style
dumplings. Another important application of steaming is re-heating foods,
especially those prepared by sous-vide or vacuum cooking techniques.
Steam heat is even and consistent throughout cooking time. This typically
results in attractive, bright colors and a plump appearance. The advantages of
steaming include improved nutrition since it requires no added fats. The loss of
water-soluble vitamins is kept to a minimum. Steamed food has a delicate, fresh
flavour and an appealing moist texture.

En Papillote

In this variation, which translates literally as “in paper”, the main item and
accompanying ingredients are wrapped in a parchment paper package and cooked
in the steam produced by their own juices.
En papillote (pronounced ohn pop ee YOAT) indicates a specific preparation,
but there are similar dishes, known by regional names, throughout the world. The
classic wrapper for a dish en papillote is parment paper, but the effect is similar
when aluminum foil, lettuce, grape leaves, cornhusks, or similar wrappers are
used to enclose foods as they cook. The wrapper traps the steam driven from the
foods as they heat up. The dish is often presented to the guest still in its wrapper.
When the packet is opened, it releases a cloud of aromatic steam.
Foods prepared en papillote should be cooked until just done. This is
different to gauge without experience, because you cannot open the package to
apply the senses of sight and touch to determine doneness. If the food has been
cut to the correct size or if it has been partially cooked in advance, it will be done
when the package is very puffy and the paper is brown.

EQUIPMENT
To cook en papillote, you will need parchment paper (or other wrappers as
required by the recipe), scissors, sizzler platters, baking sheets, or other ovenproof
pans, and service items such as heated plates.

INGREDIENTS

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 This technique is suited to naturally tender foods like chicken, fish, and
shellfish. Select and prepare ingredients as you would for shallow-poaching.

 Trimmed and portioned meat, poultry or fish

 A cooking liquid (stock, sauce, wine) or enough naturally moist
vegetables to produce steam
 Salt and other seasonings
 Additional finishing and garnishing ingredients as desired

To assemble the paper packages:

 Cut the parchment or other wrapper into a shape large enough to hold
the ingredients
 Lightly oil or butter it on both sides to prevent it from burning
 Place the food in one half of the paper or foil
 Fold the other half over, then crimp the edges of the paper or foil, or
tie the packet securely to form a tight seal.

Place the package on preheated sizzler platter or baking sheet and bake in
moderate oven. Allow enough time for the baking sheet, sizzler platter, or other
pan to get very hot before setting the package on it. Bake the food until the
package is puffed and the paper is browned. Monitor oven temperature and
cooking time carefully since delicate foods such as fish fillets can be overcooked
quickly if your attention strays. As the package cools, it will begin to deflate, so
serve papillote dishes as soon as possible.

WHAT ARE POACHING AND SIMMERING?

Poaching and simmering are moist-heat cooking techniques. Foods are

cooked completely covered or submerged, in a heated liquid. This technique
produces foods that are extremely moist with distinct flavors. Since foods are not
seared or browned at any point during cooking time, they have delicate colors and
no discernible “crust”.
While there are many similarities in the way the technique are preformed,
there are some definite distinctions between poaching and simmering. The first
way in which they differ is the characteristics of the foods chosen for each
technique. Poached foods are naturally tender, such as young birds, salmon and
other fish, lobster, and shrimp. On the other hand, simmering foods are often
more mature and flavourful.

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 The second distinction between the two techniques is cooking temperature.
The liquid used for poaching is kept at a relatively low temperature to avoid
toughening or overcooking the food. The liquid used for simmering is brought to a
higher temperature than for poaching, although still not a true boil. The
temperature difference means that the tough connective tissues in more mature
cuts soften for a tender and moist texture.
The next temperature range-boiling-is most appropriate for dry, dense,
starchy foods that need to be rehydrated; whole grain, cereals, dry beans, and dry
pasta.

ANALYSIS OF THE POACHING TECHNIQUE

Poached foods are completely submerged in a liquid kept at a constant

moderate temperature. The aim of poaching is to produce foods that are moist and
extremely tender.

Selecting the Equipment

The pot used for deep-poaching should hold the food, liquid, and aromatics
comfortably, with enough room to allow the liquid to expand as it heats. Observe
the following guidelines for choosing the correct pan.

 Choose a pan that is wide enough to allow skimming of the surface as

necessary throughout cooking.
 Select a pan that has a rack or insert that lowers the food into liquid
and lifts it out easily, without breaking it apart, as well as keeps the
food lifted up from the bottom of the pan during poaching.
 Use a tight-fitting lid to help bring the liquid up to temperature more
quickly, but do not use it during actual deep-poaching. (Leaving a lid
on throughout the cooking process may actually cause the liquid to
become hotter than desired.)

Additional Equipment
Other than equipment needed for deep-poaching includes:
 Ladles or skimmers
 Holding containers to keep the foods warm
 Carving boards and slicers
 An instant-read thermometer to both monitor the temperature of the
poaching liquid and determine a food’s doneness

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 THE POACHING TECHNIQUE
Preparing the Ingredients
Items to be deep-poaching should be naturally tender. This technique is
most often paired with fish, including lean fish such as flounder, halibut, or
turbot. Moderately fatty fish, such as trout or salmon, may also be poached.
Chicken is another choice, as is shellfish.
Simmering is best suited for meats with a more pronounced texture. Some
foods that are referred to as boiled are actually simmered. Boiled beef, boiled
shrimp, and boiled lobster are all examples. List foods suitable for poaching and
simmering.
Foods may be cut into portion sizes of left in large pieces to be carved or
sliced into portions after cooking. The technique is as follows:
 Trim, shape, and season the main item
 Wrap, dressed fish in cheesecloth to protect it from breaking apart
during cooking
 Stuff the poultry, if desired, and truss it to help retain its shape
 Stuff meats, if desired, and tie them to maintain their shape
 For meat and poultry, select a well-developed stock of the appropriate
flavor.
 For fish and shellfish, use fish stock, fumet, wine or a court bouillon
(which usually contains an acid)
 Aromatic ingredients, such as herbs and spices, wine, vegetables,
vegetable juice or citrus zest, may be added to the poaching liquid for
a specific flavor.

Poached foods may be served with a sauce that includes some of the
poaching liquid, as discussed below:
 Serve the poaching liquid as broth with the main item or use it as the
basis for a velouté sauce
 Serve the poaching liquid separately as a broth
 Another common option is serving a sauce that is made separately.
Warm butter emulsion sauces, such as hollandaise sauce, are classic
accompaniments for many poached foods. Other sauces including
salsa, vinaigrette, mayonnaise, horseradish sauce, or tomato sauce
are also suitable.

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 1. Heat the cooking liquid to a full boil, then reduce the heat slightly.

Poaching liquid should be at 160° to 185°F (70° to 85°C). The surface of the
liquid may show some motion, sometimes called shivering, but no air bubbles
should break the surface.

(NOTE: Some recipes may specify starting the poaching with a cold liquid.
Be sure to read your recipe carefully before you begin).

2. Combine the food with the liquid and return to the correct cooking
temperature.
If a part of the food is above the level of the cooking liquid, the cooking will
be uneven and the finished product will not have the proper delicate color.
 Add more liquid if necessary to keep the food completely submerged in
the poaching liquid.
 Monitor the level of the liquid and add more if necessary throughout
cooking time.
 Taste the poaching liquid and adjust the seasoning, if necessary. (Be
sure to follow proper procedures for safely tasting foods).

3. Maintain the liquid at 160° to 185°F (70° to 85° C) throughout cooking

time and skim as necessary.
 Check the temperature periodically with an instant-read thermometer
and adjust the heat as necessary
 Skim the surface of the liquid throughout cooking time, if necessary.
 Skimming helps the dish develop attractive colors. It also keeps the
broth from becoming too cloudy.

4. Poach the food until properly done. Carefully remove it from the liquid.
The most accurate test for doneness is to check the food’s internal
temperature. Cook all foods to a safe internal temperature.
 Allow for some carryover cooking
 Lift the food carefully out of the poaching liquid to keep it from
overcooking, supporting it with the poaching rack or wide spatulas.
 Let the poaching liquid drain away from the food by setting it on a
rack in a pan.

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 (NOTE: This step is especially important when you are serving poached
foods with a butter or cream-style sauce.)

5. Evaluate the quality of the poached food.

Flavor, appearance and texture are all important when you evaluate a
poached dish.
 Deep-poached poultry and meats are cooked until just tender, with no
dryness or excessive flakiness.
 Aromatics, seasonings, and flavouring should either bolster or
complement the flavour of the food but no overwhelm it.
 Food should be drained sufficiently so that the accompanying sauce is
not thinned or its flavour diluted.
 The main item and sauce should be served very hot.
 The flavour or the sauce should complement the main item.

ANALYSIS OF THE SIMMERING TECHNIQUE

Simmering calls for a food to be completely submerged in a liquid that is

kept at a constant, moderate temperature. The aim of simmering is to produce
foods that are moist and extremely tender. Simmering occurs at slightly higher
temperature than poaching so that the tougher cuts it is paired with can become
tender and moist during cooking.

Selecting and Preparing Equipment and Ingredients

Equipment needs for simmering are the same as those needed for poaching.
Items to be simmered are often more mature and less tender cuts than those
chosen for poaching. The slightly higher temperature of simmering, permit the
liquid to soften and tenderized the food’s connective tissue (collagen) for a tender,
moist texture. Simmered items are typically large cuts of meat or whole fish or
poultry.
Simmered foods are most often served with a sauce that is prepared
separately. “Boiled” beef, for instance, is traditionally served with a horseradish
sauce.

THE SIMMERING TECHNIQUE

1. Combine the food with the liquid and bring to the correct cooking
temperature.

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 Simmering liquid will have small air bubbles gently breaking the surface
and should be between 185° to 200°F (85° to 94°C). Be sure that the food is
completely submerged in the liquid. If a part of the food is above the level of the
cooking liquid, the cooking will be uneven and the finished product will not have
the correct delicate color.

2. Simmer the food until tender; carefully remove it from the liquid.
Fork-tender is the classic description of proper doneness in simmered foods.
However, tests for doneness can vary from one food type to another.
 Juices from poultry should have an evenly opaque appearance and
offer little resistance when pressed with a fingertip.
 Whole birds should be fully cooked, with the legs moved easily in the
sockets.
 Flesh of fish and shellfish should be slightly firm with a nearly opaque
appearance.
Once cooked, a simmered food may be cut or sliced as necessary and served
immediately with the appropriate sauce. Simmered foods may also be held for a
short period before serving. To do so, transfer the food to a holding container,
moisten it with some of the cooking liquid, and cover loosely to prevent it from
drying out.

3. Evaluate the quality of the simmered dish.

As with poaching, the important factors are flavour, appearance, and
texture.
 When properly cooked, simmered poultry and meats are tender, juicy,
and flavourful.
 Sliced or carved portions should hold their shape without falling into
shreds.
 Colors should be attractive, with no gray or dull appearance
 Overcooked simmered foods may have a dry appearance or texture
 The simmering liquid is often very flavourful as well, since some of the
flavour from the main item will be transferred to the liquid. If you are
not serving the cooking liquid as an accompaniment to the simmered
food, save it for some other use if possible.

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 ADAPTING THE POACHING AND SIMMERING TECHNIQUES

Adding Vegetables to Poached and Simmered Dishes.

Vegetables, grains, potatoes and pasta may be added to the cooking liquid
while the main item cooks.
 Add vegetables in staggered manner (longest-cooking items added
first, shortest-cooking items added last)
 Precook vegetables that may not finish cooking in the same amount of
time as the main ingredient (blanch, parcook, or fully cook them as
necessary by boiling or steaming).

Serving Poached and Simmered Foods Cold

If a poached or simmered items is to be served cold. You should.
 Slightly undercook it
 Pull the pot from the heat and cover it tightly
 Let the heat retained by the liquid complete the cooking process
 Remove the poached food from the liquid when it is fully cooked
 Properly cool the liquid and the poached food separately.

(NOTE: You may wish to top some simmered foods with a weight to give
them a more compact shape for neater slices and a better texture when they are
served cold.)

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 Self- Check of 6.3-2

Multiple Choice:

Direction: Choose the best answer and write clearly the letter of your answer
on the
1. Means to cook foods quickly in a small amount of fat over high heat.
a. Saute
b. Fry
c. Deep fry
d. Pan Fry
2. Method of cooking by which food are completely submerged in fat or oil.
a. Saute
b. Fry
c. Deep fry
d. Pan Fry
3. A sauce made from the juices released from the meat combined with a
roux.
a. coulis
b. jus
c. pan gravy
d. matignon
4. In Texas, barbecue sauce is
a. considered mandatory
b. extremely thick and sweet
c. always made with a tomato base
d. occasionally served as a condiment on the side
5. Poaching and simmering are techniques that calls for a food to be
a. Cooked quickly in a small amount of liquid
b. Partially submerged with liquid
c. Steamed with aromatic vegetables and herbs
d. Submerged in a liquid that is kept at a constant, moderate
temperature.

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 ANSWER KEY 6.3-2

1. A
6. C
7. A
8. D
9. D

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LEARNING OUTCOME # 4 STORE MEAT
CONTENTS:
1. Observed hygienic handling and storing of meat
2. Principles and practices of storing, freezing and aging of meats
3. Nutrition content and food values of meat
4. Culinary terms related to handling and storage of meat commonly used
in the enterprise and industry
5. Safe work practices
6. Logical and time efficient work flow
7. Organizational skills and teamwork
8. Principles and practices of hygienic handling and storage of meat
9. Costing, yield testing, portion control of meat
10. Waste minimization techniques and environment-friendly disposal
ASSESSMENT CRITERIA
1. Store fresh and cryovac-packed meat correctly according to health
regulations
2. Age Fresh meat correctly, where required, to maximize and maintain
quality
3. Thaw frozen meats in accordance with enterprise procedures

CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION

2. EQUIPMENT
 Applicable equipment as prescribed in the training regulation

3. TOOLS, ACCESSORIES AND SUPPLIES

 Applicable tools, kitchen and cooking utensils as prescribed in the
training regulation
 Types of meat
Market forms
 Live

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  Fresh
 Frozen
 Cryovac
 Preserved
 Cuts
- Whole carcass
- Primal
- Sub-primal or Secondary
- Portioned cuts
- Variety or Offal
- Fancy meats
4. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
 Materials safety handbook (given by suppliers). This details the
proper use and care of their chemicals and equipment.

ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Portfolio

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 LEARNING EXPERIENCES

Learning Outcome 4: STORE MEAT

Learning Activities Special Instructions

1. Read Information Sheet 6.4-1 Read information sheet. After reading the
Storing Meat learner is encourage to answer the self
check.
2. Answer Self-check 6.4-1 Compare the answers to the answer keys.
3. Read Information Sheet 6.4-2 Read information sheet. After reading the
Costing, Yield Testing, and learner is encourage to answer the self
Portion Control of Meat check.
4. Answer Self-check 6.4-2 Compare the answers to the answer keys.

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 NUTRITIVE
Learning Objectives
VALUE OF MEAT
INFORMATION SHEET 6.4 -1
STORING OF MEAT

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the nutrition contents of meats.
2. Use basic guidelines for storing meats.

Meat is a valuable food. It is a rich source of high quality protein needed for
building and repairing worn-out body tissues. It contains a rich supply of
phosphorous, copper, iron and vitamin B, thiamin, riboflavin, and niacin. It is
relatively low in calories without the fat. The fat in meat gives the body energy and
warmth. The variety meat or the internal organs which include the brain, sweet
breads, liver, spleen, and intestines are equally as nutritious as the lean meat.
Liver is a good source of iron which is needed to make the blood red.

Proximate Composition of Lean Meat from Pork, Beef and CArabeef, 100 grams
Pork Beef Carabeef
Protein (gm) 17.3 22.9 20.6
Moisture ( % ) 58.6 71.8 77.3
Fat ( gm ) 23.4 4.2 0.8
Calcium ( mg ) 29 96 22
Phosphorus ( mg ) 142 194 161
Iron ( mg ) 1. 3 3.2 2.6
Vitamin A ( Retinol ) 35 180 85
Thiamine ( mg ) . 45 .10 114
Riboflvain ( mg ) . 27 .20 .26
Niacin ( mg ) 4.5 6.4 4.3

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 Packaging and Wrapping Meat for Storage
PROPER STORAGE OF MEAT

At the proper temperature and under optimal conditions, meat holds for
several days without noticeable loss of quality. Meats can also be frozen for longer
storage. To keep meats properly chilled and prevent cross-contamination, follow
the guidelines below:
 Wrap and store meats, poultry and game under refrigeration ( at or
below 45°F/5°C).
 Hold in separate unit when possible or in a separate part of the cooler.
 Place uncooked meats and poultry on tray to prevent them from
dripping onto other foods or onto the floor.
 Keep different kinds of meat separated, for example, poultry should
not come into contact with beef or pork products into contact with any
other meats.
 Store vacuum – packed meats directly in the package, as long as it
has not been punctured or ripped.
 Once removed from the packaging, rewrap meats in air permeable
paper, such as butcher’s paper. ( Airtight containers promote bacterial
growth that can cause spoilage or contamination.
 Meat with short shelf lives ( variety meat, poultry and uncured pork
products) should be cooked as soon as possible.

1. Preparing Meat for Storage.

Fresh meat bought from wet market should be cleaned, either by rinsing
briefly in running water or wiping with wet towel. Rinsing is preferred because
meats in the markets are exposed to flies and all kinds of unsanitary agents.
After cleaning, these should be cut into the desired style in the recipe.
Trimming the meat first to remove excess fats and bones conserves freezer space.
Complete trimming leaves the meat ready to cook when it is thawed and save on
preparation time. The amount necessary for each recipe are placed in separate
bags, knotted tightly.

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 2. Storing Meat.
Cooked meat must be kept well chilled or frozen until ready to use. If
chilled, fresh meats or ground meats must be used within 24 hours to three days.
If to kept longer, meat should be frozen.

3. Labeling Stored Meat.

Each bag may be labeled with the mane of the recipe for easy identification
during preparation. In the labeling, a piece of masking tape or an indelible
marking pen is used on the outside of the wrapper plastic bag or package. In most
supermarkets, meats are already portioned and wrapped properly and already
frozen. One need not unwrap these merely place them in the freezer.

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 Self- Check of 6.4-1

TRUE OR FALSE: Write the word TRUE if the statement is correct and write
FALSE if the statement is incorrect. Write your answers on your
answer sheet

____1. The quality of the finished products not only depends on the proper
selection and cooking of meats but also on proper storage as well.
____2. Lean meat is rich in calcium.
____3. Longer storage time of meat affect its nutritive value.
____4. Don’t open vacuum packed meat until ready to use.
____5. Wrap frozen meats well to prevent freezer burn.

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 ANSWER KEY 6.4-1

1. True
2. True
3. True
4. True
5. True

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 Standardized
Learning
What is a Objectives
Recipe
Recipes
INFORMATION SHEET 6.4 -2
COSTING, YIELD TESTING AND PORTION CONTROL OF MEAT

After reading this INFORMATION SHEET, YOU MUST be able to:

1. Describe and use a standardized recipe.
2. Use recipes to calculate food cost for entire recipes and individual
serving.

A recipe is a written record of the ingredients and preparation steps needed

to make a particular dish. Recipes are meant to provide instructions. In a
professional kitchen, recipes are much more than just a set of instructions. They
are powerful tool to improve effeciency and organization and increase profit.When
you known the approximate yield percentage for onions and carrots, you can get
the right amount for a recipe in a single visit to the walk –in, instead of having to
make several trips. If you understand the difference between the price you paid
per pound for tenderloin as it was delivered and how much you are actually paying
per pound for the tenderloin you serve to the guest, you can be more effective at
reducing loss and decreasing the operation’s overall food cost.

The recipes used in a professional kitchen are known as standardized

recipes. Standardized recipes are tailored to suit the needs of an individual
kitchen. Using and writing standardized recipes accurately is a big part of a
professional chef’s work. Standardized recipes help to:

 Ensure consistent quality and quantity

 Monitor the effeciency of the chef’s work and reduce costs by
eliminating waste.
 Allow the waitstaff to answer guests’ questions accurately and
honestly ( for example, the type of oil used in a dish may matter very
much to a guest if he or she is allergic to it).

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 Effective recipes include enough information to permit a variety of
calculations and modifications. These elements include as many of the
following items as your establishment requires:

 Name/title of the food item or dish.

 Recipe category to organize the recipe in a way that makes retrieval
easy. Some typical category examples include main ingredients,
cuisine ( method), menu part, station and basic recipe.
 Yield information for the recipe, expressed as one or more of the
following: total weight, total volume, and total number of portions.
 Portion information for each serving, expressed as one or more of the
following: pieces per portion, weight per portion and volume per
portion.
 The ingredient list contains the name and measurement of the
ingredients requires ( trimming, peeling, dicing, melting, cooling and
so forth) and the specific ingredient variety or brand if necessary.
 Equipment information for preparation, cooking, storing, holding and
serving an item may be separate list or may be indicated in the
method. If implied in the method, this may be based upon an
assumed understanding of standard kitchen procedures.
 The method details steps for the recipe and lists appropriate
procedures and temperatures for cooking and for safe food handling.
The method also describes procedures, equipment and times and
temperatures for safe holding, cooling and reheating where
appropriate.
 Service information includes portioning information ( if not already
listed in yield ); finishing and plating instructions; appropriate side
dishes, sauces and garnishes, if any and proper service temperatures.
 Critical control points ( CCPs ) at appropriate stages in the recipe
indicate temperatures and times for safe food – handling procedures
during storage, preparation, holding and reheating

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 Reading Recipes
Increasing or Decreasing
Effectively
the Recipe’s Yield

Learning to read recipes carefully and to use them to be more productive is

important step in developing your professional skills. Before starting to cook from
any recipe, the first step is always to read through the recipe in its entirety to gain
an understanding of exactly what is required and how to best organize your work.
As you read the recipe, look carefully for steps that might affect your own timing:
 Ingredients that require advance preparation ( stocks, basic sauces or
marinade, for example ) or that must be earlier heated or chelled.
 Equipment that requires preparation ( preheating a grill, assembling a
meat grinder, conditioning a roasting pan).
 A resting period or an overnight cooling period ( letting yeast doughs
proof or gelatin thickened foods gel, marinating foods and so forth )

One of the first pieces of information you want to check in any recipe is the
yield. Does the recipe make enough to suit your production needs? If not, then you
must scale the recipe up or down so that it makes the amount you need.
1. Establish the desired yield.
The desired yield is determined by multiplying the number of portions you
need by the size of the individual portion:

Number of portions x Portion size = Desired yield

You need to make enough soup to make 40 portions.
Your restaurant serves 8 fluid ounces of soup per portion.
40 ortions x 8 fluid ounces ( portion size as volume) = 320 fluid ounces.

2. Convert the desired yield and the original yield to the same common unit of
measure.
To convert to a common unit of measure ( by weight or volume ), use the
chart shown in the table below. This information is also used to convert scaled
measurements into practical and easy – to – use recipe measures as well as to
determine the costs.

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 Converting to a common unit of measure
Volume Measure Convert to Common Unit
( U. S.) ( U.S. )
1 gallon 4 quarts 128 fluid ounces
1 quart 2 pints 32 fluid ounces
1 pint 2 cups 16 fluid ounces
1 cup 16 tablespoons 8 fluid ounces
1 tablespoon 3 teaspoons ½ fluid ounce

Weight Measure Common Unit

( U. S .) ( U.S. )
1 pound 16 ounces
¾ pound 12 ounces
½ pound 8 ounces
¼ pound 4 ounces
1 ounce ½ fluid ounce

The original soup recipe lists the yield as 2 quarts. The desired yield is
currently written in fluid ounces. You can choose to convert the original yield from
quarts to fluid ounces or the desired yield from fluid ounces into quarts:
2 quarts x 32 fluid ounces per quart = 64 fluid ounces
To change the desired yield from the fluid ounces into quarts:
320uid ounces ( desired yield ) ÷ 32 fluid ounces per quart = 10 quarts

3. Determine the recipe conversion factor ( RCF )

The recipe conversion factor is the number that is used to multiply each
ingredients amount in order to increase or decrease the recipe’s yield.

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 Desired yield
= Recipe Conversion factor ( RCF )
Original Yield

In our soup recipe example, we already have both the desired yield and the
original yeild expressed as quarts:
Desired yield : 10 quarts
Original yield : 2 quarts
10 quarts ( desired yield ) divided by 2 quarts ( original yield ) = 5 ( RCF )

If you convert the original yield from quarts to fluid ounces, the RCF is still
the same:
320 fluid ounces ( desired yield ) divided by 64 fluid ounces ( original yield) =
5 ( RCF )
 The recipe conversion factor is greater than 1 if you are increasing a
recipe.
 The recipe conversion factor is less than 1 if you are decreasing a
recipe.

4. Calculate the new measures for the ingredients

Multiply the entire ingredient amount by the RCF.

CONVERTING MEASUREMENTS

Make your recipe “ kitchen friendly “ by converting the new measurements

into appropriate recipe units for your kitchen. This may require you to do one or
more of the following:
 Convert between volume and weight measures
 Convert between count and weight or volume measures
 Round measurements into reasonable quantities
 Convert measurements between the U.S. and metric systems
CONVERTING BETWEEN VOLUME AND WEIGHT MEASURES

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 Confusion often arises between weight and volume measures. It is
important to remember that weight is measured in ounces and pounds ( milligram,
grams and kilograms in the metric system), but volume is measured in teaspoons,
tablespoons, fluid ounces, cups, pints, quarts and gallons ( milliliters and liters in
the metric system).
A standard volume measuring cup is equal to 8 fluid ounces, but the
contents of the cup may not always weigh 8 ounces. Water is the only substance
for which it can be safely assumed that 1 fluid ounce equals 1 ounce by weight
measure. For all other ingredients, when the amount is expressed in ounces,
weigh it, when the amount expressed in fluid ounces, measure it. For example,
one cup ( 8 fluid ounces ) of cornflakes weigh only 1 ounce, but 1 cup ( 8 fluid
ounces) of peanut butter weigh 9 ounces.
You can convert a volume measure into a weight measure if you know how
much 1 cup of an ingredient weighs. You can also calculate and record the
information yourself as follows:
 Set a volume measuring device on the scale.
 Reset the scale to zero ( known as tare).
 Return the filled measuring tool to the scale and record the weight.
If you are using a cookie recipe that originally called for 3 cups of peanut
butter, and you want to know how much the peanut butter weighs, multiply the
number of cups by the number of ounces in a cup:
3 cups of peanut butter x 9 ounces per cup = 27 ounces of peanut butter
If the recipe calls for 27 ounces of peanut butter and you want to determine
how many cups of peanut butter you need, devide the weigh measure by the
number of ounces in a cup:
27 ounces of peanut butter / 9 ounces of peanut butter per cup = 3 cups of
peanut butter

CONVERT BETWEEN COUNT AND WEIGHT OR VOLUME MEASURES

When you know how many pieces of something you nedd, you can also
determine both the weight and the volume of that ingredient. If the recipe calls for
six eggs, you can determine the weight as follows:
 Place a volume measuring device on the scale.
 Reset the scale to zero ( known as tare).
 Crack the egg onto the volume measuring device.
 Record both the volume of the eggs and their weight.

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 In this case, the six eggs weigh a total of 10 ½ ounces. The volume measure
is 1 ¼ cups.
ROUNDING MEASUREMENTS

When you multiply imgredients by the recipe conversion factor, you get
results that are difficult to measure. To make recipes as foolproof as possible,
convert all measurements to the most logical unit. The conversion shown below
can help you convert cups and tablespoons to smaller unit for more accurate
rounding.

Cup measures converted to tablespoons and teaspoons

1 cup = 16 tablespoons
¾ cup = 12 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
½ cup = 8 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
¼ cup = 4 tablespoons
1/8 cup = 2 tablespoons
1 tablespoon = 3 teaspoons
½ tablespoon = 1 ½ teaspoons

5. Adjust the method for the new yield.

Other considerations when converting recipe yield include equipment

availability, production issues, and the skill level of the staff. At this point, it is
best to rewrite the steos to suit your kitchen. It is important to do this before you
start to cook, so you can uncover any further changes to the ingredients or
methods that the new yield might require. For instance, a batch of soup designed
to serve 4 is cooked in a small pot, but making enough might result in a higher
rate of evaporation, so you may find that you need to cover the soup as it cooks,
shorten the cooking time, or increase the liquid to offset the evaporation, as the
following changes suggest:
 Modify the equipment to suit the new recipe’s yield
 Modify the cooking method
 Adapt cooking temperatures and cooking time

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DETERMINING FOOD COST

Recipes play an important role in the success of a restaurant. Chef are

concerned with keeping all ingredients at top quality, so they pay close attention
to the foods they purchase. In addition, they are concerned about cost. It is crucial
to be aware of ways to reduce costs in any foodservice establishment. Throwing
away food because it went bad is like throwing away money.

In order to determine food cost, you need accurate information about how
foods are purchased and what their current costs are as they are purchased.
Invoices and receipts have this information. You also need to know how a food is
to be prepared to use as an ingredient in your recipe. After you have determined
the cost for a recipe.
 You can determine the food cost for an entire recipe by adding the
costs for each ingredient.
 You can determine the food cost for a single portion by dividing the
total cost by the number of portions the recipe produces.

Converting from Recipe Measurement to Purchase Units

Recipe measurements – the quantities called for in the recipe’s ingredient

list – are not always the same as the purchase units – the basic unit you use to
purchase an item. Sometimes, you also need to know how much an ingredient
actually costs once you have trimmed, peeled, sifted, chopped or otherwise
prepared it.
Your recipe calls for 10 ounces of egg whites (a weight measurement),
but you buy eggs by the dozen (a count measure). You need to know how many
whole eggs will give you 10 ounces of egg white. Or, you purchase butter by the
pound, but your recipe calls for 3 cups (a volume measure). You need to know how
many pounds of butter the recipe requires.

Calculating Yield Percentage

For many food items, trimming is required before the items are actually
used. In order to determine an accurate cost for these items, the trim loss must be
taken into account. The relationship between the food as you bought it – the as-
purchased quality (APQ) – and the amount of food you have left after getting it
ready to use in a recipe – the edible portion quantity (EPQ) – can be expressed as
percentage.

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 Yield percentage information is available in many tables, databases,
and software programs, but you may need information about an ingredient that
cannot be located in these resources. To calculate the percentage yourself, perform
the following steps and record information and calculations for future use.

1. Record the as-purchase quantity (APQ).

Some cuts produce a minimum of trim. The oblique cut advantage of the natural
round shape of the carrot for a high yield while cutting carrots into a very thin precise
dice means the yield is lower due to the greater amount of trim loss. Whole tomatoes cut
into wedges lose only the stem and blossom ends, while other preparation techniques,
such as tomato concassé, can increase the amount of trim loss.
Trim the item, saving the trim and the edible portion quantity in separate
containers, weigh each separately and record their weights.

Example: EPQ carrots = 71.2 oz

APQ carrots, cut into small dice = 5lb (80 oz)
Trim loss – 8.8 oz

*NOTE: Not all trim is trim loss, if there is usable trim that can be used in
another recipe, it should be kept separate from the unusable trim (peels, stems, or
seeds).
2. Divide the EPQ by the APQ to determine the yield percentage.

Edible portion quantity

= Yield Percentage
As-purchased quantity
Example: 71.2
= .89
80
Yield percentage = 89%

Calculating Edible Portion Quantity (EPQ) Using Yield Percentages

The edible portion represents the part of any ingredient that can serve to the
guest. Once you know the yield percentage of an ingredient, you can use it to
determine the edible portion quantity you can produce from the ingredient. To
determine the as-purchased quantity (APQ) expressed as edible portion quantity
(EPQ), multiply by the APQ by the yield percentage.
For example, a case of fresh green beans weighs 20 pounds. From previous
yield tests or by consulting a reference such as the USDA’s Food Yields you have
determined green beans have a yield percent of 88. Now you can determine the
EPQ from a 20-lb case.
APQ X Yield percentage = EPQ
Example: 20 lb APQ green beans X .88 = 17.6 lb trimmed green beans

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 Calculating the As-Purchased Quantity (APQ) Using Yield Percentages
When you know the yield percentage for an ingredient, you can calculate not
only how much of the as-purchased amount you will have left after completing any
necessary prep, you can also convert the edible portion quantity back to the as-
purchased quantity.
For Example: A recipe requires 20 pounds of cleaned shredded cabbage. You
know that the yield percentage for cabbage is 79 percent. When the 20 pounds is
divided by 79 percent (0.79), the result, 25.3 pounds, is the minimum amount to
purchase for that recipe.
Generally, the as-purchased quantity obtained by this method is rounded up,
since the yield percentage is an estimate. Some chefs increase the figure by an
additional 10 percent EPQ to account for human
= APQ
error as well. Yield Percentage
Calculating As-Purchased Cost (APC)
If all ingredient is used exactly as it was purchased (in other words, if a recipe
calls for a No. 10 can of pureed tomatoes, then the purchase unit and the recipe
unit are the same), the as-purchased cost of that ingredient is exactly as it
appears on you invoices or receipts. If it is a multiunit pack (a case canned
tomatoes, for instance), you may need to break the pack price down to individual
units.
Total as-purchased cost for the case / Number of units = As-purchased cost per unit

$ 30.00 per case for canned tomatoes / 10 cans per case = $3.00 per can

If you are using all of something, then the amount you paid for it is the
same as the recipe cost. However, purchase units may be larger than the units
called for in your recipe. You may need to convert them to a smaller unit before
you can determine what they cost in a particular recipe, convert both to a common
unit of measure.
You buy butter at $3.20 per pound, but your recipe calls for 3
tablespoons of butter. Since 1 pound equals 16 tablespoons, you can calculate the
cost per tablespoon by dividing the cost per p pound by 16.

$3.20 (cost per pound) / 16 (number of tablespoons in a pound)

= $.20 per tablespoon of butter

Amount called for in the recipe X cost per unit = Total cost of the ingredient.
If your recipe calls for 3 tablespoons of butter, the recipe cost of butter of this dish
is $.60.
Calculating Edible Portion Cost (EPC)
In one of the previous examples, we found that a single can of tomatoes
costs $3.00. If your recipe calls for the entire can of tomatoes, then you know the

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 PORTIONING OF MEATS
recipe cost for that ingredient is $3.00. if you are directed to drain and seed
tomatoes before you use them, you need to find the cost of the edible portion of
the canned tomatoes.
To get an accurate food cost, you need to know what the food’s edible
portion cost (EPC) is. Divide the as-purchased cost (APC) by the yield percentage
for that food to determine the edible portion cost (EPC) .
APC per unit ÷ Yield percentage = EPC per unit

Cost of canned tomatoes per ounce (APC)

Yield percentage for drained and seeded Cost of drained and seeded
=
tomatoes tomatoes per ounce (EPC)

Multiply the edible portion quantity (EPQ) by its edible portion cost (EPC) to
determine the total cost of the drained seeded tomatoes.

EPQ X EPC = Total Cost

Portion control is giving a definite amount of good food for a definite

percentage of profit.

How does portion control help control food cost?

1. It provides basis for estimating correct amounts of food to purchase.
2. It decreases plate waste.
3. It standardizes expected portion yield.
4. It provides basis for setting prices.

Portion control contributes to costumer satisfaction when each portion

served:
1. Combine with other foods served to give eye and taste appeal.
2. It adjusted to differences in food habits and needs of the people served.
3. It priced consistently in relation to its cost.
4. Is of uniform size.

Effective Policies on Portions

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 In most food operations, the costumer has the right to select any item which
is on the menu or in display. However the costumer does not have the right to
challenge the established way of serving most items. For example, if a costumer
wants spaghetti and meatballs served as ‘mostly meatballs and a little spaghetti’,
the serving personnel should say, “I am sorry; we do not serve our spaghetti that
way”.

Portion Substitutions
The costumer should not have to take part of the portion he does not want.
However, substitutions should be made only of items of equal cost. Any item on
the menu or on display should be served the way the customer asks, provided the
correct portion is served. Example, if he does not want any bread on meat omelet
order, he should be advised that rice may be substituted. The server should
explain that more omelets can never be added to the order if the customer does
not want bread or rice. In most cases no adjustment or allowance is made for what
the customer does not want.

Exchanges
When a customer is dissatisfied with any item, the server should exchange it
without argument, even though he may thick there is no reason for the exchange.
Let the customer be the judge of the food. If he wants nothing else, the charge for
the item should be refunded. Never let any one pay for an unsatisfactory item of
food. The employee should always bring the unsatisfactory item to the kitchen and
call it to the manger’s attention so that the fault may be corrected.

Accurate Portions
It is important that serving employees know the standard portion for each
item they serve. Careful thought should be given to setting the size of each
portion. The cost of food, the cost of preparation and the quantity the average
customer wants are considered in determining the portion size. It is important that
every customer gets portion of identical size. If the customer complains that a
portion is too small, the server should say, “That is our regular order, would you
care for an extra order?”
On most cases and items, half portions are not served. If a customer
requests a half portion of an item which is not split, the server would say,”I’m
sorry, we do not serve half portions.” However, an extra dish or plate my be given
on request if customer wants to divide a portion with a small child.

Portion Served Attractively

Document No.
Date Compiled:
October 25, 2010 Issued by:
COOKERY NC II
KIT-TESDA Page 136 of
Compiled by:
KNVS-KIT -QMS Preparing Meat Dishes 139
Sheba I. Pallar Revision #
00
 When a customer sees an attractive display on the counter, he expects that
each item will be served attractively, reflecting in small way the appearance of the
entire counter. The portion should be placed neatly on the dish or on the plate
without splashing. Orders are more attractive and appealing when serve in the
center of the dish with garnish and without any food on the plate edge. A most
important rule: Food should never be touched with the fingers.

Document No.
Date Compiled:
October 25, 2010 Issued by:
COOKERY NC II
KIT-TESDA Page 137 of
Compiled by:
KNVS-KIT -QMS Preparing Meat Dishes 139
Sheba I. Pallar Revision #
00
 Self- Check of 6.4-2

TRUE OR FALSE: Write the word TRUE if the statement is correct and write
FALSE if the statement is incorrect. Write your answers on your
answer sheet

____1. Standardized recipes may include service information, portion and yield
information, equipment information and method and so forth.
____2. A recipe conversion factor that is greater than 1 indicates that the recipe is
being increased.
____3. Dozen, bunch and each is example of measurement expressed in weight.
____4. Accurate food costs are important part of making sure that professional
kitchen is operating efficiently and profitably.
____5. Portioning information on a standardized recipe should include portion size
as one or more of: pieces per portion, weight per portion and volume per portion.

Document No.
Date Compiled:
October 25, 2010 Issued by:
COOKERY NC II
KIT-TESDA Page 138 of
Compiled by:
KNVS-KIT -QMS Preparing Meat Dishes 139
Sheba I. Pallar Revision #
00
 Document No.
Date Compiled:
October 25, 2010 Issued by:
COOKERY NC II
KIT-TESDA Page 139 of
Compiled by:
KNVS-KIT -QMS Preparing Meat Dishes 139
Sheba I. Pallar Revision #
00
 ANSWER KEY 6.4-2

1. True
2. True
3. False
4. True
5. True

Document No.
Date Compiled:
October 25, 2010 Issued by:
COOKERY NC II
KIT-TESDA Page 140 of
Compiled by:
KNVS-KIT -QMS Preparing Meat Dishes 139
Sheba I. Pallar Revision #
00