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Veal VRQ2 Theory Unit 709 UPK 709. www.dailymail.co.uk/news/article- 2152402/Viewers-outrage-harrowing-scenes- day-old-calves-shot.html www.dailymail.co.uk/news/article-

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Presentation on theme: "Veal VRQ2 Theory Unit 709 UPK 709. www.dailymail.co.uk/news/article- 2152402/Viewers-outrage-harrowing-scenes- day-old-calves-shot.html www.dailymail.co.uk/news/article-"— Presentation transcript:

1 Veal VRQ2 Theory Unit 709 UPK 709

2 /Viewers-outrage-harrowing-scenes- day-old-calves-shot.html /Viewers-outrage-harrowing-scenes- day-old-calves-shot.html /Viewers-outrage-harrowing-scenes- day-old-calves-shot.html /Viewers-outrage-harrowing-scenes- day-old-calves-shot.html

3 Veal Carcass Facts Veal Obtained from calves slaughtered around 8, 12, 24 or 35 weeks. Veal Obtained from calves slaughtered around 8, 12, 24 or 35 weeks. Average weight around 100kg (200lb). Average weight around 100kg (200lb). An expensive meat. An expensive meat. Some veal is reared in Britain and Holland (mainly in France and Italy) fed on powdered milk. Some veal is reared in Britain and Holland (mainly in France and Italy) fed on powdered milk. Produces a pale pink, finely grained meat, with a little very firm creamy white fat. Produces a pale pink, finely grained meat, with a little very firm creamy white fat. In the USA animals are mainly fed with grass, producing greyish pink meat. In the USA animals are mainly fed with grass, producing greyish pink meat. No interior marbling of fat. No interior marbling of fat. Most cuts are extremely tender, almost all cuts can be roasted, cut into steaks and chops for frying, with care grilling. Most cuts are extremely tender, almost all cuts can be roasted, cut into steaks and chops for frying, with care grilling.

4 Farming of Veal Veal Crates Veal Crates

5 Ethically Raised Veal Barn Raised Veal Barn Raised Veal

6 Types of Veal Dutch Veal Dutch Veal Rose Veal

7 Quality points 1. Veal available all year round 2. Flesh should be pale pink in colour 3. Firm flesh in structure, not flabby or soft 4. Bones should be pinkish white, pourous with a degree of blood in their structure 5. Fat should be pinkish white 6. Firm kidney and well covered with fat

8 Side of veal

9 Joints uses and weights JointUsesKglb 1. Knuckle Osso buco, stock Leg Roasting, braising, escalopes, sauté Loin Roasting, frying, grilling 3½3½3½3½7 4. Best end Roasting, frying, grilling Shoulder Braising, stewing Neck end Stewing, sauté 2½2½2½2½5 7. Scrag Stewing, stock 1½3 8. Breast Stewing, roasting 2½2½2½2½5 Kidneys Kidneys Stewing, sauté Liver LiverFrying Sweetbreads Sweetbreads Braising, frying Head Head Boiling, soup 48 Brains Brains Boiling, frying Bones Bones Used for stock

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12 Joints of the leg Thick flank Knuckle Cushion Under cushion cushion Under cushion Thick flank Cross section view Corresponding joints in beef. Cushion – topside Under cushion – silverside Thick flank – thick flank

13 Veal leg cont. Average weight 18kg. Average weight 18kg. Cuts (English)Weight (Kg) Proportion %Uses Cushion or nut % Escalopes, roasting, braising, sauté Under cushion Or under nut 317% Escalopes, roasting, braising, sauté Thick flank 2.514% Escalopes, roasting, braising, sauté Knuckle (whole) 2.514% Osso buco, sauté Bones (thigh & aitch) 2.514% Stock, jus-lie, sauces Trimmings211% Pies, stewing Skin & fat %

14 Veal Dishes

15 Veal Escalope Dishes

16 Stews of Veal Blanquette/Fricassee of Veal Blanquette/Fricassee of Veal

17 Common dishes Osso buco – Italian region dish, braised knuckle with tomato and white wine. Osso buco – Italian region dish, braised knuckle with tomato and white wine. Blanquette de veau – white veal stew finished with a liaison to enrich, garnish with chopped parsley. Blanquette de veau – white veal stew finished with a liaison to enrich, garnish with chopped parsley. Ragout de veau – Brown veal stew, glazed vegetable can be added as a garnish. Ragout de veau – Brown veal stew, glazed vegetable can be added as a garnish. Fricassee de veau – White veal stew, garnished with heart shaped croutons, chopped parsley. Turned button mushrooms. Fricassee de veau – White veal stew, garnished with heart shaped croutons, chopped parsley. Turned button mushrooms. Escalope de veau cordon bleu – slice of veal crumbed and fried with ham and cheese, nut brown butter & jus-lie Escalope de veau cordon bleu – slice of veal crumbed and fried with ham and cheese, nut brown butter & jus-lie Escalope de veau Viennoise – Garnished with chopped yolk, white of egg, chopped parsley & slice peeled lemon, anchovy fillet and stoned olive, beurre noisette. Escalope de veau Viennoise – Garnished with chopped yolk, white of egg, chopped parsley & slice peeled lemon, anchovy fillet and stoned olive, beurre noisette. Escalope de veau Holstein – Fried egg and criss cross of anchovy fillet, Beurre Noisette. Escalope de veau Holstein – Fried egg and criss cross of anchovy fillet, Beurre Noisette.

18 Questions ????


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