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Meats Les Viandes
There are 4 principal sources of butchers meat: Boeuf Veau Agneau Porc
Lamb and Mutton – Agneau et Mouton Gigot Selle Carré Epaule Collier / Collet Poitrine Côtelettes Noisette Leg Saddle Best-end Shoulder Neck Chest Cutlets Centre cut of lamb chop
Beef - Boeuf Côtes Epaule Bavette Poitrine / Tendron Flanchet Jarret / Gite Crosse Cuissot Rumsteck Aloyau / Filet Aiguillettes Ribs Shoulder Tender meat of the loin Breast Flank Shin Knuckle of leg Leg Rumsteak Sirloin / Fillet Long thin slices of meat
Porc - Pork Cuissot Longe Basse côte Poitrine Epaule Tête Pieds Côte de porc Leg Loin Spare rib Belly Shoulder Head Trotters Chop
Methods of cooking Roasted Braised Boiled Grilled Shallow fried Fried Stuffed
Methods of serving beef They are generally grilled in accordance with the wishes of the customer: Bleu Saignant A point Bien cuit
ProSafeBeef – Muscle Profiling –2009 ADIV © Muscle Profiling Process description.
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.
Meats ID What was that??. Beef – Round - Cap off – Tip Steak.
Meat Cuts Identification. Beef Eye of Round Steak.
Unit 318 Complex Meat & Poultry.. Meat. Meat and poultry and are important foods providing much of the protein people need for the growth and repair of.
Stockmans Practice Info Meat Identification & Judging.
BEEF Source: Original slide set published by the former National Live Stock Meat Board; 36 South Wabash Avenue; Chicago, Illinois Converted to PPT.
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.
FRENCH CLASSICAL MENU. French Classical Menu Hors-d oeuvre PotageOeufFarineauxPoissonEntréeSorbetReleveRotiLegumesSalades Buffet Froid EntremetSavoureuxFromageDessert.
MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying.
CA 104 Regional French Cuisine Alsace & Lorraine.
The Hows and Whys of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties.
Pork with Pineapple & Pak Choi 1.5kgPork loin, thinly sliced 1tbspLemon juice 1tbspKNORR Chilli Paste 1tbspFLORA Oil 2tspSalt 4tbspOil 150gPineapple slices.
Wishing you a Blessed, Warm and Wonderful Spirit for HAPPY EASTER 2011.
Cooking Methods fall into two categories they are: Moist Cooking Methods Dry Cooking Methods.
Recipes Ratio and proportion. 2 (8 ounce) packages cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 1 (10 inch) packaged crumb crust.
R OMANIAN FASTING DAY Catalina, Diana, Ioana A traditional Romanian Winter Season menu will feature lots of pork dishes, since people raise pigs just.
Methods Of Cooking- Roasting Definition Roasting is the cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat is the means.
Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.
Leçon 8 Dialogue A La nourriture et les aliments.
A very large or overfull amount. May be almost double the level amount HEAPING.
Presenters Note: Print in Notes Pages format to review the full script. (Delete this box before presenting.)
Todays Pork By Robert H. Briggs The Culinary Institute of America.
Kitchen & Larder Intermediate Lesson plan Lesson 6Stewing,Braising,Roasting Aim This lesson aims to cover the material related to this lesson. Objectives.
Around the World… French food in Reunion. Food in Reunion E N T E R.
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
Le corps Click the button to begin. Question 1 Le dos La main La tête Le nez Help ! ? The head.
Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. It shares many similarities with other Central European.
Apple Pie Ingredients: 250gms plain flour 65gms margarine 60gms lard approx 8 tsp cold water 500gms cooking apples cold water and caster sugar for glazing.
Fish Preparing fishFish constitution Recipe :. Cliquez sur les différentes parties du poisson pour connaître leur nom.
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