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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal Available all year round. Taken from carcasses weighing around 100 kg. High-quality veal comes from calves slaughtered between 12 and 24 weeks.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points Flesh should be pale pink, firm and not soft or flabby. Cut surfaces should be slightly moist. Bones in young animals should be pinkish-white and porous, with a degree of blood in their structure. Fat should be firm and pinkish-white. Kidneys should be firm and well-covered with fat.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Butchery
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Joints and uses JointUsesApprox. weight LoinRoast, fry, grill3.5 kg Best end3 kg KnuckleOsso bucco, sauté, stock3 kg LegRoast, fry, escalopes, sauté5 kg ShoulderBraise, stew5 kg Neck endStew, sauté2.5 kg ScragStew, stock1.5 kg BreastStew, roast2.5 kg
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Joints of the leg JointUsesWeightProportion of leg Whole leg18 kg Cushion/nut Escalopes, roast, braise, sauté 2.75 kg15% Under cushion/nut3 kg17% Thick flank2.5 kg14% KnuckleOsso bucco, sauté2.5 kg14% Bones (thigh and aitch)Stock, jus lié, sauce2.5 kg14% Usable trimmingsPies, stew2 kg11% Skin and fat2.75 kg15%
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Corresponding joints VealBeef CushionTopside Under cushionSilverside Thick flank
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal dishes
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal offal Kidney: Stew, pies, puddings, sauté. Liver: Fry. Sweetbreads: Braise, fry. Head (weighs approximately 4 kg): Boil, soup. Brains: Boil, fry. Bones: Stock.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Veal offal
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Lamb.
Published by Hodder Education © John Campbell, David Foskett, Patricia Paskins and Gary Farrelly Lamb.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Beef.
Veal VRQ2 Theory Unit 709 UPK /Viewers-outrage-harrowing-scenes- day-old-calves-shot.html
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry.
Understanding Veal. The Definition of Veal Meat of young, usually male, calves that are by-products of the dairy industry Calves asre usually slaughtered.
Offal VRQ2 Theory Unit 709 UPK 709. What is offal ? The name given to the edible parts, taken from the inside of the carcase (Animal or Poultry) High.
Unit 251 Prepare Meat and Poultry.. Meat. Meat and poultry and are important foods providing much of the protein people need for the growth and repair.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of cooking Part 1 Cooking – the transfer of heat to food.
Unit 251 Pork Oink. Quality Points The following list indicates the quality points to look for when purchasing pork. Moist, firm and pale pink flesh.
Selected photographs from Practical Cookery Level 2 Beef, veal and pork.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Stocks.
Y2.U6.2 Poultry. Poultry Grades USDA is responsible for inspecting and grading poultry.
The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Game.
Meat is the skeletal muscle of mammals Only a few mammals are usually used for food on a regular basis Beef Lamb and Pork are the most common ones Veal.
- Parts of the Cow - Bovine Vocabulary - Love Me Tender - The Carnivore Kitchen - Beyond The Cow (Milk and Cheese)
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Meat Selection and Storage Section Types of Meat Beef From cattle over one year old. Has a hearty flavor. The cuts have bright red flesh. The fat.
Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”
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DRY AND MOIST HEATING METHODS How do culinarians determine the correct cooking method?
Beef VRQ2 Theory Unit 709 UPK 709. Quality Points 1. Lean meat should be bright red, with small flecks of white fat (Marbled) 2. The fat should be firm,
Meatandeducation.com 2011 Meat types and cuts. meatandeducation.com 2011 Module focus Most people buy their meat in the form of cuts, joints or mince.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Eggs.
Meats u Usually the most expensive of all food items v 30-70% of food cost v 20-40% of operating cost.
PREPARING AND POULTRY PROCESSING Skill Study Competence: Art and Tourism Skill Program competence: Culinary Skill Competence: Cookery Standard Competence:
The Three Principle Cooking Methods Dry Heat Moist Heat Combination Method.
Us Meat1 u/s Prepare and Present Meat in the hospitality industry. Level 1 Credit 4.
Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sauces.
Meats and Offal Chapter 13. Objectives Define the term meat, and identify the four basic animals from which meat is derived Explain the importance of.
Meat and Poultry. 1 egg = how many ounces of meat? 1.
Meats, Poultry and Seafood. Meat Thermometer A thermometer is the best way to ensure properly cooked meat. It should be placed in the center, thickest.
Meat Basics Creative Cooking II. Nutritional Component of Meat Water = 75% Protein = 20 % Fat= 5% Shrinkage: Occurs when meat loses water as it cooks.
Market Sheep (Anatomy and Cuts) By: Dustin W. Warren.
Gilbert Noussitou 17-1 CHAPTER 12 &13 POULTRY. Gilbert Noussitou 17-2 Poultry Poultry is the generic term for domesticated birds Poultry is generally.
Poultry VRQ2 Theory Unit 710 UPK 710. Aim of the lesson Definition of poultry Definition of poultry Types of poultry with approx weights & portions Types.
REVISION MEAT & FISH. Name 2 main proteins in muscles Myosin Actin.
Types of Meat Beef – Cattle, more than 1 year old – Bright red flesh Veal – Calves, 1-3 months old – Mild flavor, light pink color, little fat Lamb – Young.
FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe
Selected photographs from Practical Cookery Level 2 Fish.
Refers to animal tissue used as food, but it may also refer to organs, including lungs, livers, skin, brains, bone marrow, kidneys, and a variety of other.
Meat. Types of Meat Beef – Meat of a cow or steer over one year old. Veal – Meat of a cow 3 to 14 weeks old. Calf – Meat of a cow 14 weeks to one year.
Food Service Occupations II classes of beef Steers: castrated male calf; high quality beef and high yield. Heifer: young female that has not birthed.
Meat and poultry AnimalMeatAnimalMeat Pigsham, gammon, pork & bacon Poultrychicken, turkey, goose & duck Sheeplamb & muttonGamepartridge & pheasant Cowsbeef.
Understanding Lamb. The Definition of Lamb Meat of sheep slaughtered when they are less than one year old, after 12 months it is call mutton Spring lamb.
You need 4-6 oz. of protein. Bone affects serving size ▪ ¼ lb. boneless meat/person ▪ ½ lb. moderate bone meat/person ▪ 1 lb. large bone (turkey)/person.
CHAPTER 6 MEAT, POULTRY AND SEAFOOD. Quality Grade of meat measures what? (353) The flavor characteristics of meat products.
MEAT. Structure Meat is the flesh of animals reared for food. E.g. cows, goats, pigs. Meat is composed of bundles of muscle fibres joined by strong.
POULTRY. Introduction What is poultry? Domestic bird bred for eating What is Game? Animals or birds which are hunted and are suitable for human consumption.
PANS AND POTS. match it is used to make sauces, cook vegetables, soups. Lids fit tightly to accelerate cooking It is used to make stews, soups, casseroles,
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