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Published byBlake Reed
Modified over 4 years ago
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
Muscle Profiling Process description 1.
Meat Cuts Identification
Meats ID What was that??.
Unit 251 Prepare Meat and Poultry.
Stockman’s Practice Info
Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.
30 ID Cuts.
Pork Retail Cut Session Home. Shoulder Arm Picnic Roast Shoulder Arm Roast Shoulder Arm Steak Shoulder Blade Boston Roast Shoulder Blade Steak Loin Country.
Veal VRQ2 Theory Unit 709 UPK 709.
Wholesale & Retail cuts
Meat Retail Cuts Pork Retail Cuts.
Pork Ham/Leg Cuts. Pork : Ham : Fresh Ham Center Slice Cookery Method –Dry/Moist Cut from center of leg. Contains top, bottom, eye and tip muscles, and.
FFA Meats ID.
NZQA Unit Standard COOKERY [Slide 15] Prepare and present meat in the hospitality industry.
Leonardo da Vinci Partnership: “Kitchen and Restaurant Guide for Starters”
Meat Identification Lab manual – page
FFA Judging Contest Meat Identification Study Guide First Edition, 2003 By Tom McCutcheon.
Pork Jowl Cuts. Pork : Jowl : Smoked Pork Jowl Cookery Method –Moist Square-shaped cut from neck (jowl) area. Cured and smoked.
Bonus Round Interactive Session Home To answer the question, click on the photograph you think is the correct answer. A correct answer will give APPLAUSE.
Beef – Round – Bottom round boneless. Beef – Round – Bottom Round Rump Roast.
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