Presentation on theme: "NZQA Unit Standard 15900 COOKERY [Slide 15] Prepare and present meat in the hospitality industry."— Presentation transcript:
NZQA Unit Standard COOKERY [Slide 15] Prepare and present meat in the hospitality industry
[Slide 16] Meat comprises of fibers bound by connective tissues The two types of connective tissue are: ◦ Elastin- a yellow or sliver elastic type sinew that can not be broken down by cooking and can only be broken down by chopping or mincing. ◦ Collagen- white connective tissue than when heated and cooked breaks down to form gelatine.
THE STRUCTURE OF MUSCLE Muscle fibers are held in bundles by connective tissue, then the bundles are held together by more connective tissue to form muscle Fiber Connective tissue Muscle Cross–section of a muscle showing showing fibers in bundles bound together by connective tissue Bundle of muscle fibers Connective tissue [Slide 17]
[Slide 18] The older the animal the more connective tissue it develops, meaning the tougher its meat will be. The harder an animal has to work for its food, or the more scarce its food source, the tougher the meat will be. Tougher meat tends to be more flavoursome.
[Slide 19] The lengthwise structure of the muscle bundles create what is called the grain of the meat. This grain is often clearly visible in many meat cuts.
[Slide 20] Good quality meat should be marbled i.e. small flecks of white fat should be present thought the meat. Marbling contributes to the flavour and the juiciness of meat.
Quality purchasing points of beef [Slide 21] The lean meat should be bright red, not dull. The meat should have small flecks of white fat, known as marbling. The fat should be firm, brittle in texture, creamy white and odourless.
Beef cuts and tenderness [Slide 22]
[Slide 23] Quality purchasing points of lamb and mutton Carcass – compact body, even layer of flesh, pleasant smell. Flesh – dull red colour, fine texture & fine grain. Fat – evenly distributed, hard, white and flaky, not sticky.
Lamb cuts and tenderness [Slide 24]
Quality purchasing points of pork Flesh – should be pale pink and fine in texture. Fat – should be white, firm and smooth. Fat – should not be excessive. Skin – should be smooth. [Slide 25]
Pork cuts and tenderness 1. Forequarter 2. Loin 3. Fillet 4. Ribs and belly 5. Leg Cut Where does it come from? Tender Medium tender Tough Leg FilletBack LoinBack Spare ribsBelly Shoulder chopsShoulder [Slide 26]
[Slide 27] Quality purchasing points of chicken Breast meat – should be plump. Flesh – should be firm and bounce back when pressed. Skin – should be white with a blue tint. Skin – should be intact and cover whole bird.
Breast Thigh Drumstic k Wing Chicken cuts and tenderness [Slide 28] Tenderest cut is the breast, while the wing, thigh and drumstick are less tender.
[Slide 29] The cheaper tougher cuts are suitable for slow moist methods of cookery The more expensive tender cuts are suitable for the fast methods of cookery
Fast methods Roastin g Grilling Shallow Frying [Slide 30]