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MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying.

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Presentation on theme: "MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying."— Presentation transcript:

1 MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying

2 Roasting or baking To cook by exposing to hot, dry air …which means to cook by exposing food to hot, dry air in an oven

3 Broiling & Grilling To cook over radiant heat …which means to cook food over radiant heat. Examples: oven broiler, grill. Barbequing is almost identical, except that the heat traditionally comes from wood or charcoal.

4 Stir Fry Fairly high heat, very little fat …which means to toss quickly in a pan with very little fat and a fairly high heat. with very little fat and a fairly high heat.

5 Pan fry Moderate heat & a moderate amount of fat …which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried.

6 Deep fry 350 degrees Fahrenheit Completely submerged in hot fat which means to submerge something completely in cooking oil, like french fries…

7 Pan broil A moderate heat, no fat Usually foods which have their own fat, like steaks, burgers or bacon …which means to cook something in a pan with no added fat. with no added fat.

8 Microwave cooking …which means to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food …which means to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food.

9 MEAT PREPARATION Moist-Heat Preparation Less Tender Cuts Heavily Exercised Muscle Older Beef Braising Simmering or Stewing Steaming Pressure cooking

10 Braising …which means to brown the food first and then cook it covered, with moisture added. Braised dishes are always cooked covered because this keeps the moisture in.

11 Stewing …which means to cut food into bite size pieces, brown it and then cook it covered, with moisture added. Stewed dishes are always cooked covered because this keeps the moisture in.

12 Boiling …which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Bubbling very rapidly.

13 Pressure Cooking …which means to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time.


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