Updated 5-09
Protein Fabrication
CHRM 1130
Student Guidebook/Homework
Protein Fabrication
CHRM 1130
Table of Contents
ITEM
Session 1 – Poultry Fabrication
PAGE NUMBERS
3-10
Session 2 – Shellfish
11-17
Session 3 – Finfish
18-25
Session 4 – Pork
26-30
Session 5 – Mid-Term
Session 6 – Beef
31-37
Session 7 –Beef / Veal
38-46
Session 8 – Lamb
47-49
Session 9 – Offal/Sausage
Hand out
Recipes
50-53
Homework
54-57
Session 10 – Final
Evaluations
Session 11 - Final
Written exam
2
CHRM 1130 PROTEIN BASICS
POULTRY BUTCHERY AND FABRICATION
Session 1
UNDERSTANDING POULTRY
Chapter 18 pgs.409 to 441
Ingredient and Materials Knowledge Goal:
1.
Identify an assortment of poultry to include domestic and wild.
2.
Discuss market forms and availability of poultry.
3.
Identify wholesomeness and quality standards in poultry.
4.
Discuss purchasing, EP, AP, yield tests, and handling and storage methods
for poultry.
Poultry :
term for the meat from domesticated birds bred for eating such as turkey, chicken,
goose, duck and quail, among others.
Less commonly it includes pigeon, guinea hen, and ostrich, rhea or emu.
Composition:
The flesh of poultry is similar to meat in its composition. Generally, the same cooking
principles apply. However, since birds are usually much smaller and the cuts simpler,
they are easier to fabricate in- house.
It is composed of 75% water, 20% protein, 5% fat, and other elements, including
carbohydrates and minerals in small quantities.
It ranks high as a digestible meat, and has more light meat than dark meat. It's meat is
shorter fibered than red meat, such as beef and pork.
The fat is found directly under the skin and surrounding the intestines.
How Poultry is Purchased:
Most poultry is purchased dressed and drawn, or in a ready-to-cook state.
Select birds that are fresh, plump, with well rounded breasts. In immature birds, the tip
of the breastbone is flexible, a good sign of tenderness.
Poultry is extremely perishable. Poultry is also purchased canned, frozen, I.Q.F.
(Individually quick frozen) in pieces, diced meat, pulled meat or ground. The skin may
be yellow or white due to the feed that the animal ate.
Storage: It lasts no longer than two to three days under normal refrigeration
temperatures (32 to 40 degrees), so it is important to store it in cooler temperatures.
Age: Age and classification of the bird indicates how tender it will be. Age and sex
have pronounced effect on the use that may be made of the poultry. Chicken and
turkey has both white and dark meat, while Cornish game hens have all white meat,
and ducks have all dark meat. The white meat is usually more tender and drier because
it has less fat, while the darker meat is a better source of riboflavin and thiamin.
Handling of Poultry during processing:Poultry is de-feathered or picked by two
3
methods--dry picking or scalding. Milk fed poultry is always dry picked.
Handling of frozen poultry: Poultry that is frozen should always be stored at -0 degrees
or colder.
When thawing poultry, thaw under refrigeration, in original wrappings unless the poultry
is needed quickly. Run under cold water for a quicker thaw.
INSPECTION AND GRADING
InspectionLike meat, poultry is subject to federal inspection and grading.
Inspection is a guarantee of wholesomeness (fit for human consumption.)
It is indicated by a round stamp, and it is required by law.
GradingIs based on quality, and is indicated by a shield stamp, and letter grade. It is not
required by law.
U.S. grades are A, B, and C. and the grades are based on shape of carcass, amount of
flesh, and the amount of fat, whether pin feathers are present, skin tears, cuts, and
broken bones. Most poultry used in foodservice is Grade A.
HANDLING OF POULTRY
Poultry is raised in three ways.
Milk Fed6 to 10 days before killing they are fed milk with their food. It bleaches the skin and
flesh and gives a bird with fatty deposits throughout the muscle fiber.
Grain FedHas a more golden color due to the carotene pigments in the corn feed. Has grown
more popular in the last 5 years.
Free Range ChickenChicken that has been let to run free instead of being penned in raised cages.
These birds are more golden in color, eat a more varied diet, and tend to be more
flavorful, as well as commanding a premium price.
TYPES AND CLASSES OF POULTRY CHICKEN:
Chicken is classified as broilers, fryers, roasters, Cornish game hens, capons, and
stewing chicken.
Broilers
Are of either sex, from 9 weeks to 13 weeks old and from 1 to 1 1/2 pounds.
Fryers
Are slightly older, from 9 weeks to 16 weeks and weighing from 2 1/2 to
3 1/2 pounds.
Roasters
Are older, about 3 to 5 months and weighing from 3 1/2 to 5 pounds.
Cornish Hen
4
Are a breed of young chicken from 5 to 7 weeks, weighing from 1 to 2 pounds.
Capons
Are male birds castrated at about 8 weeks of age and slaughtered at 7 to 8 months,
weighing from 5-8 pounds.
Stewing ChickenStewing chicken or fowl are older females over 10 months old and weighing from 3 to 6
pounds.
TURKEY:
Turkey is classified as fryers, roasters, young toms, and hens.
Fryers-RoastersAre young birds up to 16 weeks old and from 4 to 8 pounds.
Young Toms and HensAre from 5 to 8 months old weighing 6 to 25 pounds, hens weighing the lessor than the
two.
DUCKS:
Are marketed as broilers or fryers and roasters.
The broiler or fryerIs under 8 weeks old, weighing 2 to 4 pounds.
RoasterIs from 8 to 16 weeks old, weighing from 4 to 6 pounds.
GEESE:
Geese are classified as young or mature. A young goose is under 6 months of age, and
a mature goose is over 6 months. Weights of geese run from 4 to 20 pounds in the two
classes.
OTHER TYPES OF POULTRY:
GuineasDomestic relatives of the pheasant. These come young or old and weigh from 3/4
pound up to 2 pounds.
Pigeons or SquabsWeighing 1 to 2 pounds.
Game Birds5
Quail, Pheasant, and other fowl. Usually caught by hunters, sometimes raised.
Characteristics are dark, strongly flavored meat. Improves with letting the meat hang, or
age.
Ratites:
Emu - Australian, ostrich-Africa, Rhea-South America
STORING FRESH POULTRY
32 degrees to 34 degrees raw fresh refrigerated up to 2 days for small birds and 4 days
for large birds.
Frozen at 0 degrees or less –10 degrees optimum held up to 6 months.
HANDLING RAW POULTRY
Thaw under cold running water or even better, overnight in the refrigerator for optimum
safety.
Never store above other foods-bottom rack with pan under to catch liquid.
Never store raw product with cooked product. Keep all work surfaces clean and
sanitized, use the correct cutting board and never cross contaminate.
Which poultry is most suitable for broiling/grilling?
Small pieces, dark meat
Which poultry is recommended for roasting?
Larger birds or pieces that have been covered with bacon etc.
* Light vs. Dark Meat
Myoglobin causes dark meat…meat that has been used for flight or keeping warm –use
duck as the example.
Turkey doesn’t fly so breast meat is white, duck and geese has dark meat…myoglobin
for extra oxygen to fly and keep warm.
* Fat vs. Lean
Fat= moist-roast, bbq, grill to render fat
Lean=dry-need to marinate with fat poach, get moisture into
IMPROVING COOKING QUALITIES OF POULTRY:
Marination, trussing to get a tighter uniform shape
TRUSSING
6
Tightens up the meat for uniform cook
CUTTING UP
Portion control for better cooking and control of waste
BONING
Removing bones to ease cooking, portion control
MARINATING
Oils, vinegars, milk soak, salt and brine and flavorings to increase moisture and flavor
***
Doneness
- 165 degrees lowest acceptable
- meat juices run clear, not red
- meat and joint wiggles freely from the socket
IMPROVING THE ECONOMIES OF USING POULTRY ON YOUR MENU:
YEILD TESTS - finding the true cost of choice parts.
Yield Cost Analysis - why do we need to understand the principles involved in yield
tests?
Yield is defined as:
What is sellable, and in most cases edible. What is left after trimming and fabrication
Analysis is defined as:
Checking it out and weighing the parts for accurate measurement
Yield cost analysis concepts are:
* A.P. As Purchased
* E.P. Edible portion
*A.S. As Served
CHRM 1130 PROTEIN BASICS Session One
LABORATORY EXERCISES, Butchering Poultry, Raw and Cooked Yield Tests,
Marinating
7
Poultry, especially chicken, are generally the least expensive and most versatile center
of the plate item you can choose. Butchering birds to produce the specific cuts you
desire is not as difficult as butchering meat and is often done on site. Therefore, you
should master common procedures like cutting poultry in halves, quarters and pieces,
as well as Supremes/airline breasts, boneless and semi boneless legs.
EXERCISE ONE: To understand the musculature of poultry, you will practice cutting up
poultry. You will cut up four whole chickens as demonstrated. Leave wing bone in
breast portions and remove thighbone from leg portions. Place leg portions and breast
portions on separate sheet pans as directed. Combine wing sections and carcasses on
another sheet pan as directed. List and describe the semi-boneless cuts below:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
__________________________
EXERCISE TWO: To master trussing technique you will truss one chicken for roasting or
boiling as per instructor’s demonstration and describe the procedure below:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________
Yield tests are conducted to determine the true cost of serving a menu item. Many
factors influence purchasing choices made in a foodservice operation. Among them is
the value of convenience and value-added products. You should understand the
reasons for the choices that are made.
8
EXERCISE THREE: to conduct a raw yield test
Prepare a duck for raw yield test - record the weights you get on the test form provided.
Procedure:
Weigh the duck
Skin the duck and weigh the skin
Remove the wings and legs including the thighs
Remove the breast meat carefully in one piece and weigh it.
Remove the meat from the legs, thighs, and wings
Weigh the meat from the legs, thigh, and wings together
Weigh the all carcass and leg/thigh bones together
Combine the breast and leg/thigh meat together and record the
weights of these usable portions.
Store the butchered duck as directed
DUCK WEIGHT
#
SKIN WEIGHT
#
BREAST MEAT WEIGHT
#
LEG/THIGH & WING MEAT WEIGHT
#
CARCASS AND BONES WEIGHT
#
USABLE MEAT PORTION WEIGHT
#
What is the % percentage of skin to the total duck weight? _________
What is the % of usable meat to the total duck weight?_____________
What is the % of waste to the total duck
weight?__________________
EXERCISE FOUR: to conduct a cooked yield test you will pick the meat from cooked
chickens and record the result on the form provided. The raw chicken weight is
considered the AP or as purchased weight.
Procedure: Weigh the chicken to be roasted
Weigh the chicken to be boiled
Record weight of the chicken after roasting
Record the weight of the chicken after boiling
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Record weight of the meat from the roasted chicken
Record weight of the meat from the boiled chicken
WEIGHT OF
#
OZ.
WEIGHT OF
#
CHICKEN TO BE
CHICKEN TO BE
ROASTED
BOILED
WEIGHT OF
#
OZ.
WEIGHT OF
#
CHICKEN AFTER
CHICKEN AFTER
ROASTING
BOILING
WEIGHT OF MEAT #
OZ.
WEIGHT OF MEAT #
FROM ROASTED
FROM BOILED
CHICKEN
CHICKEN
OZ.
OZ.
OZ.
What is the percentage of usable meat for Roasted chicken?__________for boiled
chicken?________ This would be called the EP or edible portion.
Marinating is soaking a food product in seasoned liquid in order to flavor and tenderize
it. The tenderizing effect of the acids is relatively small. Proper cooking technique is
still essential to achieve the greatest tenderness. Marinades have three categories of
ingredients. Oil helps preserve moisture in the product. Acid helps to tenderize protein.
Seasonings are added to bring out the natural goodness of the product. Naturally
tender products need only a short marinating to add flavor. Using a small amount of
marinate in a plastic bag is an effective and economical way to do the job.
EXERCISE FIVE: to apply the principles of marinating you will prepare one half-Cornish
Hen for broiling. Refrigerate until needed. Then prepare 1/4 cup of the marinade of
your choice. Put it in a plastic bag with the prepared hen. Allow 20-30 minutes at room
temperature for flavors to penetrate before charbroiling it.
CHRM 1130 PROTEIN BASICS
SHELLFISH IDENTIFICATION AND FABRICATION
UNDERSTANDING SHELLFISH AND METHODS
Session Two
Chapter 20 pgs.559 to 656
After studying this chapter, students will be able to:
 Understand the structure and composition of shellfish (pp. 560-561)
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




Identify a variety of shellfish (pp. 561-573)
Purchase shellfish appropriate for their needs (pp. 574-575)
Store shellfish properly (p. 576)
Prepare shellfish for cooking (pp. 576-584)
Apply various cooking methods to shellfish (pp. 585-600)
Technical Objectives:
After studying this chapter, the student should be able to do the following:
1. De-beard a mussel, shuck an oyster and open a clam.
2. Kill and/or clean a lobster.
3. Prepare shellfish to industry standards of quality utilizing dry and moist
methods of cooking: sauté, broil, bake, steam, simmer/boil.
4. Practice knife skills to include dicing, brunoise, julienne, and rough cut.
5. Evaluate shellfish dishes for industry standards of quality.
6. Discuss the methods of storage for live, fresh and frozen shell fish.
7. Store shellfish products in safe manner
heat
Key Terms
Bi-valve
Gastropod
Shellfish depuration
Coral
Cephalopod
Uni-valve
Roe
Tomalley
Prawn
Scampi
Soft Shell
Shellfish include any of many species of aquatic invertebrates with shell found in
saltwater and freshwater regions worldwide, most are edible Shellfish are a popular and
abundant food in the U.S. and featured in many international cuisines. They must be
handled and prepared carefully to be at their very best.
Shellfish-
Mollusks:
Univalve
Periwinkles
11
Bivalve
Cephalopods: No
Clams --
Mussels –
Oysters –
Scallops --
Sea and bay scallops are the most common types. S
Crustaceans:
Possess segmented, elongated bodies with shells. Their eyes are oysters.
Crabs -- There are three common types of crabs. The blue crab is found along the
Atlantic and Gulf coasts. Dungeness crabs inhabit the Pacific. The time to harden.
12
Lobsters -- Northern lobster is found off the coasts of Maine and Massachusetts, while
spiny or rock lobsters pick their way along the Florida and
N
ot only do lobsters vary in locale, but in general appearance as well.
Shrimp -- Northern lobsters possess pincers while spiny lobsters don't.
from Washington to Mexico.
winkles are small snails found in fresh and salt-water in Europe and off the Eastern
coast of North America.
Prawns -- Prawns are found in temperate and tropical waters, and fresh water. They
resemble and are often mistaken for large shrimp. Unlike shrimp, however, prawns do
not possess a visible vein which requires cleaning.
and spurting out a jet of water the scallop can move about.
This novel form of locomotion causes the development of an over-sized muscle called
the abductor muscle. This is the only part of the scallop which
Why are shellfish more perishable than meats and dairy products?
* Body chemistry is different than land animals, more natural minerals and ammonia
and to the water environment-cooler temperature, wet and cold.
* Body processes regulated by enzymes which in shell/fin fish are at a much lower
temperature than hot blooded animals
* increase in temperature causes increase in enzymes to function faster-breaks down
the How should they be handled to preserve shelf life?
* keep it cold and use it quicker as fish and shell fish do not get more tender or
better with age.
At the Purveyor:
Shellfish Depuration
Mollusks undergo a process of depuration with the purveyor. After the shellfish are
Refrigeration:
* LOW temp. anything above 40 degrees and rapid break down occurs and
deterioration happens.
* Very short shelf life 1-2 days at optimum temperature-use quickly
to keep fresh and mo
-KEEP CLEAN
How can we be sure of quality and wholesomeness of the fish and shellfish we buy?
13
Inspection- Sanitation and Safety versus quality
Different types of inspection-. mark Indicates Type One inspection.
Type wholesomeness, quality product, properly labeled
Type Two: purchase criteria are met.
Type Three: Insures that fishing vessel or plant meets sanitation standards.
Grading- Evaluation of quality, not wholesomeness-they are different!
, based on condition, look, smell, feel, odor, flavor, A-fresh,
B, and C, get canned. Example: tuna… this is not mandatory!
The reputation of your purveyorEthical- is it a clean place, good business practices, or are they dishonest,-common
practice is using phosphate dips to prolong “perceived” water weight- cells break down
when cooked and there is much water waste and shrinkage, off flavors and -rubbery
shrimp as an example, and can be a health hazard to some.
Your receiving practices- Promptly check the following:
* Smell-fresh like the sea or slightly like a cucumber
* appearance- moist , clean, shiny, closed shells if mollusks
 Phys

, undamaged, tight shells, lively if lobster or crabs, no
bruising. No parts missing
such Your storage practices- low temp in walk ins
* product should be very cold when it arrives, 28 to 32 degrees.
Repack it in self draining ice. Pf pans over ice. Never let product sit in old
Why
Why is it important not to overcooked shellfish?
Tough and dry if cooked too long or on too high of heat, protein shrinks 140 rule.
Judging doneness:
Firm and opaque 145 degrees is done for shell fish. Batch cook for sanitary reasons
and food quality.
Cooking technique:
Treat shellfish protein like egg protein-do not boil-simmer, avoid long prolonged high
heat, co
at with fat or crumbs to preserve moisture when cooking with dry methods.
Exceptions: Abalone, conch and squid-pound out, and sauté on high
heat for 30 seconds per side max to avoid toughness.
14
Like finfish, shellfish are very nutritious. They are particularly rich in the minerals
calcium, phosphorous, iron, copper, magnesium, and iodine. Although the amounts
vary with the type of shellfish, vitamins A., B, and D are
Unlike finfish, which have varying fat contents, all shellfish are lean and low in salt. This
makes mollusks and crustaceans excellent choices for low calorie and low
sodium diets.
CHRM 1130 Session Two
Laboratory Exercises, Shellfish
Shellfish - the flesh of shellfish consists primarily of water, protein, fat and minerals.
Most shellfish are naturally tender so the purpose of cooking them is to firm the proteins
and enhance the flavor. Most shellfish are expensive and highly perishable. Because
their cooking times are generally shorter and their flavor more delicate than meat or
poultry, special attention must be given to prevent deterioration before cooking and
overcooking.
15
EXERCISE ONE- to learn to evaluate the condition of the shellfish you will observe those
supplied and record your observations in the chart below. Rate the overall condition of
each item 1-10 with 10 being the best.
HIGH QUALITY FRESH SEAFOOD should appear moist, smell fresh like the sea, be in good
condition (move if live, firm if processed, and undamaged with no parts missing etc..)
Mollusks
Smell
Texture
Appearance
Movement
Blemishes
Rating
1-10
Crustaceans
EXERCISE TWO - To better understand count and pricing - calculate trim waste % for
shrimp.
Record the weight of the raw shrimp. Peel and de-vein shrimp for the next exercise.
Record the weight of the de-veined and shucked shrimp. Divide the cleaned weight by
the raw weight and write the percentage of waste.
Before: ______
Waste %_______
After:______
Usable meat%______
16
EXERCISE THREE - to observe the affect of heat and time on the eating quality of cooked
shrimp you will simmer peeled and de-veined shrimp from the previous exercise for
periods of 1 - 10 minutes remove 4 shrimps at intervals label and evaluate their texture.
Time (minutes)
Firmness
Moistness
Tenderness
1
3
5
7
10
HIGH QUALITY COOKED SHRIMP appear opaque white with salmon colored (pink-orange)
striations. The texture is firm (does not flake), slightly moist to very slightly dry. There
is very little resistance to chewing. The flavor is very mild and nutty without any iodine
or fishiness.
DEMONSTRATION ONE:
Peel shrimp:
Butterfly shrimp:
Prepare live lobster for sauté:
Prepare live lobster for broiling:
Remove the meat from cooked lobster:
Clean and open clams:
Clean and open oysters:
Clean and de-beard mussels:
EXERCISE FOUR -to apply cooking principles to shellfish you will prepare the recipe
assigned by your instructor and present it on the buffet at ____________.
CHRM 1130 PROTEIN BASICS
FINFISH IDENTIFICATION AND FABRICATION
UNDERSTANDING FINFISH AND METHODS
Session Three
On Cooking chapter 20 Pgs. 559 to 656
Ingredient and Materials Knowledge Goal:
1. Identify an assortment of fin fish to include flat fish and round fish and list the
general characteristics of each type
17
2. Differentiate between bony and non-bony (cartilaginous) fin fish and identify
some examples of each.
3. Discuss market forms and availability of fin fish.
4. Identify wholesomeness and quality standards in fin fish
5. Discuss receiving, handling and storage methods for fin fish
6. Define an assortment of freshness checks for fin fish
7. Research aquaculture to develop an understanding of the importance of
renewable fish stocks.
Technical Goals:
After studying this chapter, the student should be able to do the following:
1. Dress, fillet and fabricate fin fish, either round or flat.
2. Demonstrate scaling of a fish
3. Demonstrate preparation methods for fin fish to include: sauté, broil, bake,
steam and simmer/boil.
4. Evaluate cooked fin fish for industry quality standards.
5. Practice knife skills to include dicing, brunoise, julienne, and rough cut.
6. Prepare one secondary sauce to accompany shellfish.
KEY TERMS
Drawn
Goujonette
Steak
Dressed
Tranche
whole (in round)
Filet
Pave
wheel
Myotomes
Myocommata
Gape or belly burn
FINFISH: What are they?
Any of the thousands of species of aquatic vertebrates with fins for swimming and gills
for breathing. Found in saltwater and freshwater worldwide most are edible. Finfish are
classified by bone structure as flatfish or roundfish.
Flatfish are characterized by asymmetrical compressed bodies, with both eyes on the
top of their head and a dark top skin. They swim in a horizontal position and are
generally found in deeper ocean waters; examples would be flounder, halibut and
turbot.
Round fish are characterized by round, oval or compressed bodies with eyes on either
side of their heads. They swim in a vertical position and are found in freshwater and
saltwater environments; examples would be catfish, cod and salmon.
18
Are there differences in the way that the two classes of fish should be handled for
fabrication and cooking? You may wish to keep in mind that fish cuts are few and
species are many while meat cuts are many and species are few.
IS IT FRESH? HOW TO TELL IF A FISH IS FRESH
When purchasing fish it is critical to understand that most fish that is labeled
fresh has been out of its native waters for up to 14 days.
Really fresh fish had many indicators to its freshness.
1. SMELL- Should smell like the sea, clean, or like cucumbers when really
fresh.
2. APPEARANCE-Glossy, slightly natural slime still attached…not sticky
slimy.
3. TEXTURE-Firm, bounces back. Doesn’t leave a finger indentation
4. GILL COLOR- Bright red to bright pink…if brown and discolored, very old
fish.
5. BELLY BURN OR LACK OF GAPING-There should be NO gaping of the
flesh, otherwise called belly burn. Found in fish that is old.
6. NO BRUISES OR MARKS-No mishandling on the boat
7. SKIN BRIGHT-True to color and bright, not faded or dull
8. SCALES TIGHT- Scales loosen with age and decomposition.
9. EYES CLEAR AND BULGING- eyes signify age
MARKET FORMS OF FISH:
Fish is available in many forms at the market. Some can be purchased ready
to cook, while others require special preparation. Below is a list of the market forms of
fish.
Whole or round -- This type is marketed just as it
came from the sea. Before cooking, the fish must be scaled
and eviscerated (internal organs removed). Usually the
head, tail, and fins are removed prior to cooking.
Drawn -- The viscera and entrails are removed. The
fish must be scaled. Again the head, fins, and tail are
usually removed before cooking.
Dressed or pan-dressed -- The viscera are removed.
The head, tail, and fins are usually removed. The fish is
scaled, free of blood, and ready to cook.
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Steaks -- Steaks are cross-section pieces cut from a
large dressed or whole fish, commonly 1/2" to 1 inch thick.
A cross- section of the backbone is the only bone in the
steak.
Fillets -- Fillets are slices cut lengthwise from the
sides of the fish. They contain no bones or other wastes,
however the skin, with scales removed, may be left on one
side. A single fillet is the flesh cut from only one side
of the fish. Butterfly fillet is the name for two single
d together by uncut flesh and skin.
Portions or sticks -- These are pieces cut lengthwise
or crosswise from fillets or steaks. Most often they come
in equal size portions about 1 inch wide to 3 inches long.
Canned -- Several varieties of fish are canned. Tuna,
salmon, mackerel, and fish products are processed in this
HANDLING FRESH FISH FOR FABRICATION:
SCALING, PANDRESSING
essentially the same for either class of fish, either flat or round. Start at the tail for
scaling=do it while the fish is still whole if possible.
Whole fish needs to be gutted firs, fins and scale.
FABRICATING –
processing fish into marketable portions
filleting/cutting tranches – sides of fish removed, no spine or bones: two for small
fish or round fish, four for large flat fish such as halibut, tuna, sword fish.
skinning * r easier eating and cooking-skin is left on for fish that is broiled. Skin acts as a
protection against the high heat.
pin boning –
removing side feather bones found on style fish. Use needle nose pliers or made
for this purpose.
* Generally, fillets of fatty fish stay together better in cooking with skin intact. Fillets of
lean fish should be skinless to insure quick, even cooking.
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STORAGE-
all fresh seafood should be consumed as soon as possible.
FRESH FISH - Fresh fish fillets should retain their true colors; pearly white, pink,
reddish or meaty. Browning or curling on the edges means they have been stored too
long. Hold fillets on ice loosely wrapped. Tight wrapping can cause a fetid odor to
develop because air is trapped inside.
FROZEN FISH - Thaw frozen fish slowly in the refrigerator. Never refreeze fish one it
has thawed. If you freeze fish yourself, it should be fresh and wrapped exceeding well.
Keep fatty fish frozen less than one and lean fish frozen less than two months.
Commercially frozen fish will last 3 months. Large pieces last the longest.
*Why shouldn’t thawed fish be refrozen?
Water expansion during freezing breaks cell membranes and damages the texture of
the fish. Quick freezing and slow thawing minimizes the damage. Refreezing causes
more damage thus ruining the flesh.
Salmon, catfish, white fish, , tuna
What are some common examples of lean fish?
Halibut, swordfish, shark, cod, bass, pike, walleye, perch, flounder, haddock
COOKING TECHNIQUE FOR FISH:
Realize that any fish can be cooked in any way
BAKING:
* 350 degrees to 400 degrees 10 minutes per inch
* lower temps for larger fish or pieces, higher temps for smaller pieces
* protect, moisten, with sauce and or crumbs
BROILING:
* dredge in flour and coat with oil to prevent sticking
* thin cuts should be cooked on one side
* char broil one side to mark it and finish in oven at 400 degrees-best for smaller pieces
SAUTÉING/PAN FRYING:
* coat with flour, dip in milk first.
* thin cuts work best for
* quick fry in small amount of fat in a hot pan
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POACHING/SIMMERING:
* start with hot stock or court bouillon if small pieces, cold if large, use a rack to support or cheese cloth to lift fish and avoid breaking
it.
What about shallow poaching vs. submersion poaching?
Court bouillon – short broth is the meaning of this word. H20, herbs, and as wine,
vinegar or lemon juice, use for submersion poaching as its cheaper.
Fumet and wine - reduce poaching liquid 25% poach fish in this reduction and then add
more fumet, and cream to finish. Use for shallow poaching as it is quicker and liquid will
reduce more quickly.
STEAMING: sweat fish and serve in its own is the French word for this method.
En is a way to steam fish in its own wrapper.-baked in oven surrounded by a paper
How will you know when the fish you are cooking is done?
1. flesh is opaque, not translucent
2. barelyes with no gaping cracks
3. bone separates easily and is not pink
4. high quality fish such as salmon does not need to be completely “done” can be served
medium inch depending upon the method and type of fish cooked and your
22
Fat Content, Texture, Flavor and Calories in Fish Species
FISH
Fat
Conten
t
Texture
Flavor
Calorie
s Per
100
grams
Bass, black
sea
Bass, red
sea
Bass,
striped
Bluefish
low
100
Buffalofish
high
Catfish
Fresh-water
Cod
mod. high
Grouper
low
Halibut
mod. high
Mackerel
high
Mahi mahi
mod. low
Ono
med.
Orange
Roughy
Ocean
Perch
Pompano
low
Salmon
Atlantic
Shark
high
Sole
low
Snapper,
red
Sword-fish
mod. low
Trout,
brook
Trout,
rainbow
Trout, lake
mod.
high
high
Tuna,
bluefin
Tuna,
yellowfin
Yellow-tail
Pacific
coast
Walley
pike
high
med. firm
mild
med. firm
mild
med. firm
mild
delicate
distinctive
med.
distinctive
med. firm
sweet
delicate
mild
firm
mild
med. firm
sweet
med.
distinctive
med. firm
mild
firm
mild
med.
very mild
med.
mild
med.
mildly distinct
med. firm
mildly distinct
firm
mildly distinct
delicate
sweet
med. firm
mild
firm
mildly distinct
med.
mildly distinct
med.
mildly distinct
med.
mildly distinct
firm
mildly distinct
firm
mildly distinct
med. firm
mild
low
Clams
SUBSTITUTIONS
90
red sea bass, striped sea bass, grouper, halibut, mahi mahi, rockfish, snapper, tilefish,
monkfish, porgy
same as black sea bass
90
red sea bass, black sea bass, grouper, halibut, orange roughy, ocean perch, rockfish, tilefish
110
mackerel, kingfish, whitefish, lake trout, rainbow trout
215
red sea bass, black sea bass, snapper, yellowtail, butterfish
115
orange roughy, ocean perch, small rockfish, walleye pike
75
scrod (the same as cod), haddock, pollack, lingcod, black cod, flounder
95
black sea bass, red sea bass, snapper, halibut, walleye pike, tautog, tilefish
110
black sea bass, red sea bass, snapper, mahi mahi, yellowtail, tilefish
175
bluefish, rainbow trout, brook trout, whitefish, lake trout, yellowtail, sea trout
90
black sea bass, red sea bass, snapper, ono, salmon, yellowtail, sea trout
120
swordfish, shark, kingfish, rockfish,, snapper, grouper, yellowtail, pompano
75
sole, catfish, scrod (cod), haddock, pollack, small rockfish, ocean perch, turbot, flounder, tilapia
105
walleye pike, orange roughy, flounder, turbot, small rockfish, tilapia, sea trout
165
ono, yellowtail, kingfish, swordfish, bluefish, mackerel
220
All salmon can be substituted for one another, lake trout, whitefish, rainbow trout, brook trout
85
swordfish, ono (wahoo), tuna, marlin
85
orange roughy, ocean perch, flounder, turbot, tilapla
110
same as black sea bass
125
ono (wahoo), shark, tuna, marlin
110
130
rainbow trout, lake trout, salmon, walleye pike, whitefish, crappie, sunfish, haddock,
pollack
same as brook trout
165
same as brook trout
160
swordfish, shark, ono (wahoo), any other tuna, marlin
125
same as bluefin tuna
100
snapper, grouper, kingfish, ono (wahoo), pompano, rockfish, tautog
med. firm
mildly distinct
90
flounder, rainbow trout, brook trout, ocean perch, catfish, lake perch, crappie, sunfish,
tilapia
low
Firm
distinctive
63
Crab
mod. low
85
Lobster
low
Mussels
low
Oysters
mod. low
Scallops
low
Shrimp
low
med. firm
mildly distinct
firm
mildly distinct
med.
mildly distinct
med.
distinctive
med.
mild
med. Firm
mildly distinct
low
low
mod. high
low
mod. high
high
mod. low
mod. high
high
mod.
high
mod. low
100
77
80
80
95
23
CHRM 1130 PROTEIN BASICS
Session Three
Laboratory Exercises, Finfish
Finfish - as with shellfish the flesh consists primarily of water, protein, fat and minerals.
Most finfish are naturally tender so they are cooked to just firm proteins and enhance
flavor. They must be handled and stored carefully as most are expensive and highly
perishable. Because their cooking times are generally more critical to their eating
quality than even shellfish, skill must be developed in judging doneness and avoiding
overcooking.
EXERCISE ONE- to learn to evaluate the condition of fish you receive you will observe
those supplied and record your observations in the chart below. Rate the overall
condition of each item 1-10 with 10 being the best.
HIGH QUALITY FRESH SEAFOOD should appear moist, smell fresh like the sea, be in good
condition (cold, firm, whole, drawn or dressed fish should be undamaged with no parts
missing etc..)
Species
Smell
Texture
Appearance
Temperature
Blemishes
Rating
1-10
EXERCISE TWO: FABRICATION OF A ROUND FISH
FILET A ROUND OR FLAT FISH. SECTION INTO TWO OR FOUR FILETS, SKIN, DE-BONE AND SECTION
INTO 6 OZ. FILETS 2 OZ. GOUGERETTES.
EXERCISE THREE -To observe drip loss and shrinkage in handling and cooking portion
cuts you will record the frozen raw weight, thawed weight and the cooked weight of
three cod fillets, one cooked for 5 minutes, one for 10 and one for 15 minutes.
24
frozen raw weight
thawed weight
cooked weight
cooking time
EXERCISE FOUR – To observe the affect of heat and time on the eating quality of cooked
finfish evaluate the taste and texture of the above samples of poached cod
EXERCISE FIVE - briefly describe proper technique used to: (include any pre-preparation
of the equipment used and the fish, as well as the rules of thumb for determining
doneness)
for example ...
BROIL/GRILL FISH
- preheat the grill or broiler to medium high. Brush the pan or the grill
with a little butter or oil to prevent sticking. Coat the fish with butter or oil to prevent
sticking and drying out. Cook on one side until 2/3 done turn once to finish. Allow 6-8
minutes per inch of thickness. Slightly undercook rather than overcook.
SAUTE FISH BAKE FISH POACH FISH STEAM FISH IN PARCHMENT –
EXERCISE SIX -to apply cooking principles to finfish you will prepare the recipe assigned
by your instructor and present it on the buffet at ____________.
CHRM 1130 PROTEIN BASICS
Session Four
25
UNDERSTANDING PORK AND PORK COOKERY
Chapter 17, pages 431 to 458
Ingredient and Materials Knowledge Goal:
1. Identify the primal and sub primal cuts of pork.
2. Perform basic butchering and fabrication procedures
3. Cook pork with dry and moist heat methods.
4. Evaluate for industry quality standards meats cooked by dry and moist heat
methods.
5. Practice knife skills to include meat fabrication, dice, paysanne, brunoise.
6. Prepare one secondary sauce to accompany pork.
Pork - Pork is the meat of hogs, usually butchered before they are one year
old. Pork ranks only behind beef in consumption in the U.S. market. Pork
has a substantial share of the market with more than two thirds of it sold as
cured products. Lamb has a relatively small but important share as
alternatives to beef and pork.
Primal and Sub-primal cuts of pork
Shoulder: The primal shoulder, known as the picnic ham is the lower portions of the hog’s
front leg or foreleg. It accounts for 20% of the total percent of the carcass weight. Because
it comes from a highly worked part of the body, it is somewhat tough.
Whole pork shoulders is the preferred cut by most BBQ. Shoulder hocks are quite popular
for stews and soups with smaller pieces for sautéing or stewing.
Boston Butt: The cut just above the primal pork shoulder. It accounts for 7% of the
carcass. This piece is very meaty and tender with a good percentage of fat to lean meat. A
good choice for a solid meaty piece for roasting or cut into steaks and chops.
Belly: This cut contains the spareribs which are separated from the rest of the belly. The
rest of the belly is usually turned into bacon by curing and smoking.
Loin: This cut comes from directly behind the Boston Butt and includes the entire rib
section as well as the loin and a portion of the sirloin area. This primal cut accounts for 20
% of the carcass weight. This section is the only primal cut that is not cured.
It is a very tender eye type of muscle. This cut is excellent choice for moist heat method of
cooking such as braising and dry heat cooking method such as roasting and sautéing. The
tenderloin also comes
from this primal
Fresh Ham: This cut contains the whole hind leg of the pork. This cut is very meaty, and is
26
most commonly cured either by a wet pumped in brine solution, or by dry curing with salt.
Ham is also smoked. Ham meat is usually very tender in relations to the fact that this part
of the pig is exercised frequently. It remains tender however. Dried cured hams are soaked
and cooked, or sliced paper thin.
Fresh ham steaks are good broiled or fried, and a whole fresh roast ham is very tasty.
Pork doneness and the factors that affect it:
*Has it reached temperature?
- Pork has to reach a minimum of 137 degrees to kill any possible
parasite such as trichinosis, but to be safe, pork should be cooked at
least
to 145 degrees.
- Try to avoid over cooking pork as it has a tendency to dry out.
Modern pork producers have successfully bred the fat out of pork.
Modern pork processors trim the pork of all excessive fat, leaving a
nice lean product. The down side is a loss of moisture and flavor.
*Has it reached tenderness?
- Young pork is tender due to lack of muscle development.
- large pieces, slow and cooler temps.
- thin, small pieces, fast and hot
Goals and tips for pork:
Pork is called the other white meat due to its lack of dark red color
when raw, and a pale pink to grey when cooked. Modern pork is lean
and because of this, sauces are used with most pork.
Pork does not age well, and can go bad much faster than beef or la
more than 3 days in the refrigerator. Pork freezes well for up to 4
months at which time it is more prone to rancidity.
Store pork in the freezer at 0 degree, well wrapped.
Dry Heat Cooking Methods for pork
27
*pork. natural sweetness makes it a popular item for roasting.
*Broil- Excellent method for chops, ribs, steaks and k-bobs.
*Saute/Stir Fry- small tender pieces work best. Used in Asian, South American,
Spanish and Italian dishes.
*Panfry- Pork chops with mushroom gravy- all American favorite.
*Bake- hundreds of ways to bake pork. Chops, ribs, ham, Roast pork loin.
*Deep Fry – Fried pork cutlets, pork strips, country fried pork steaks.
For all these methods remember that salt draws moisture to the surface and may
prevent or retard browning so that salting late in the cooking process is a better idea
than earlier in most cases.
Moist Heat Cooking Methods for Pork
*Stew/BraiseChinese style, char sui, ribs, ham, red eye gravy and ham steaks.
Steam: method of cooking pork after the smoking process to help avoid
contamination.
Miscellaneous Preparation Methods for cooking pork:
28
Smoking- Curing and smoking are the main methods for handling most pork
products. First the pork is wet or dry cured, then smoked and steamed.
Pickling- Brining pork in a salt, nitrate and water solution along with an acid such
as wine or cider.
Corning- Brining in a salt and sugar water mixture with pickling spices, garlic and
spirits.
Salting- Most common form of preservation with pork. Salt is rubbed into the
meat. This dries out the pork and preserves it. and ham are two examples of this
method.
Blanching- Deep fry small coated pieces of pork such as pork tenderloin for
further cooking. Products can be frozen after this initial.
Ways to improve the cooking qualities of pork
MARINATE:
To macerate, or is to place food in liquid so that it absorbs flavor, give off flavor or in.
Marinating/Curing/Brining
Pork Marinades:
a more interesting flavor if it receives before cooking. This is not
spMARINADE WITH HERBS AND SPICES
Per pound of pork:
Ingredient:
1 teaspoon salt
1/8 teaspoon ground pepper
¼ teaspoon thyme
1 pinch allspice
½ clove mashed garlic
Procedure:
Mix all the ingredients together and rub them into the surface of the pork. Place in a
covered bowl. Turn the meat two to three times if the marinade is a short time. Several
times a day if it is of long duration.
Before cooking, scrape off the marinade and dry the meat.
MARINADE SIMPLE
Ingredients:
1 teaspoon salt
29
1/8 teaspoon pepper
3 tablespoons lemon juice with zest
3 tablespoons olive oil
3 parsley sprigs
¼ teaspoon thyme or sage leaves-crushed
1 bay leaf
1 clove garlic-mashed
Procedure:
Rub salt and pepper into the meat. Mix other ingredients in a bowl, add the pork and
baste it. Turn meat three to four times during marination. Scrape off marinate before
grilling or roasting.
MARINADE AU VIN
Wine marinade
May be used for chops, steaks and small roast, but is usually reserved for fresh ham
and picnic shoulders. This is a special two to four days marinade which gives the pork a
nice flavor and color.
Per three pounds of pork:
Ingredients:
1 tablespoon salt
1 cup dry white vermouth
½ cup wine vinegar
4 tablespoon olive oil
3 halved cloves garlic
½ cup thinly sliced carrotws
½ cup thinly sliced onions
½ teaspoons pepper
2 bay leaves
1 teaspoon thyme
Optional ¼ cup each basil, tarragon, sage, mint or cilantro
5 coriander seeds
5 juniper berries
Procedure:
Rub salt into the pork
Mix the other ingredients in a bowl. Add the meat and baste it.
Place a lid over the bowl. Turn and baste three to four times a day.
Before cooking, scrape off the marinade and drain the meat for a half an hour or more.
Dry with paper towels.
Grill or broil.
CHRM 1130 PROTEIN BASICS
MEAT IDENTIFICATION AND FABRICATION
Session Six
30
Beef Chapter 14 Pgs. 349 to 378
Principles of Meat Cookery Chapter 13 Pgs. 320 to 347
Ingredient and Materials Knowledge Goal:
7. Describe the composition and structure of meat and tell how it relates to meat
selection and cooking methods.
8. Identify the primal cuts of assorted meat to include beef and veal.
9. Identify wholesomeness and quality standards in meat
10. Discuss handling and storage methods meat.
Meat the flesh of furred animals. In the U.S. beef is the most popular meat.
Pork has a substantial share of the market with more than two thirds of it sold
as cured products. Veal and lamb have a relatively small but important share
as alternatives to beef and pork. Meat generally consumes the largest portion
of your purchasing dollar. Thus, you must learn how to purchase meat in a
form that best suits your needs, how to store and cook it to preserve your
investment.
Cooking Meat-
Cooking of a particular cut of meat requires the knowledge of where the
piece was derived from the carcass. This will influence whether moist or
dry heat should be used. Meats that have come from muscles that have
connective tissues. Excessive heat, however, can actually toughen meat
because heat causes the muscle fibers in the lean portion of the muscle to
shrink and lose water. Over cooking makes meat tough, rubbery, stringy
and dry.
How the muscle tissues of meat react to heat:
When the steak hits the hot pan, many reactions occur simultaneously…
Fats melt, rendering out and lubricating the meat. This occurs at a low temperature, as low
as 100 degrees in some cases…The protein in the meat, which is composed of primarily
water, starts to immediately change into vapor…this vapor carries the glycogen or blood
sugar to the surface…this sugar is composed of sucrose…when heated it slowly changes
color, progressively deepening to a rich dark brown color. Muscle composition: Why some
cuts tender and some are tough. of edible lean
Meat is composed of: 72% water
20% protein
7 % fat and
31
1% minerals.
*Muscle fiber vs. connective tissue
The thickness of the cells, the size of the cell bundles and the connective tissues
holding them together form the grain of the meat and determine the meat’s texture. When
the fiber bundles are small, the meat has a fine grain and texture. Grain also refers to the
direction in which the muscle fibers travel. When an animal fattens, some of the water and
proteins in the lean muscle tissue are replaced with fat, which appears as marbling.
*Collagen vs. Elastin
Collagen: Protein based, white, dissolvable substance that is connective tissue between
muscles. It breaks down in the presents of low heat and moisture. Tenderized by acids. In
slow cooking, collagen is broken down into gelatin and water.
Elastin: Protein based, yellow colored, connective tissue that is not broken down by heat or
moisture.
Only removal in meat or mechanical breaking up of the fibers in processed meat products
can tenderize a product.
Can you tell a tender cut from a tough one before cooking?
INSPECTION AND VARIOUS HANDLING METHODS
Grading:
32
 Grading is a quality designation
 Indicated by a shield
Aging meats: A means by which meat fibers break down and get tender.
The enzymes of decomposition continue to function after death. If meat is held in,
and tender. Aging meat is a procedure that requires, a clean environment, free from
dangerous bacteria, not just cold, but the correct humidity.
Wet aging – Primal cuts that are wrapped in a is sealed in, so the meat doesn’t loose
water weight. Unfortunately for the consumer, when cooking wet aged meat, there is
much moisture loss during this process.
Dry aging – Dry aging is the process of storing meats, usually large cuts, under
carefully controlled conditions. The meat is not packaged or wrapped and is
controlled to prevent spoilage. Ultraviolet lights are sometimes used in aging
coolers to kill bacteria.
Irradiation: Exposing meat to radiation to kill harmful bacteria such as e-coli. Upside:
meat can be kept longer, and bacteria is destroyed.
consumption. Also, radiation by-products need to be safely stored and disposed
of…major issue.
Butchering and dressing:
Slaughtering, processing and fabrication of large animals for human coion.
, deemed safe and sanitary, it is then broken down into carcasses, partial carcasses,
primal cuts and fabricated cuts.
Carcasses:
Whole animal, minus the entrails, head, hooves and hide. Rarely seen anymore in
costs.
Sides, quarters, foresaddles, and hindquarters or saddles:Again, these larger cuts
are no longer frequently used in food service.
into halves through the back bone. Sides are divided between the 12 and 13 th ribs
into forequarter and hindquarter sections.

Primal cuts- Wholesale cuts that are the industry standards.chens. Aruses or
There are 8 primal cuts according to the National Livestock and Meat Board
Eight Primal Cuts of Beef:
1. chuck
2. rib
33
3.
4.
5.
6.
7.
short loin
sirloin
round
brisket/shank
short platenk
Seven Primal Cuts of Veal:
1. shoulder
2. rib
3. loin
4. sirloin
5. leg
6. breast/shank
7. flank
Sub primal cuts
cuts are cut from a primal down to a more manageable size.
Fabricated cuts
Even smaller cuts for foodservice, such as roasts, steaks, chops, cutlets, stewing
meats, ground meat and so forth as set forth by the
Purchasing meats - Getting value:
* Specifications
- Size
ield grade
*Deliveries:
- Check specifications
- Store properly
Wrapped to prevent burn –
Vapor proof wrapping to prevent freezer burn.
Label and date.
Keep less than 6 months if fatty cut/type – fat oxidation
Remember: Proper thawing takes planning and know-how to preserve both quality and
sanitation.
CHRM 1130 Session Six
Laboratory Exercises, Butchering Meats, Yield Tests
Butchering - means to slaughter and dress or fabricate animals for consumption.
Since meat accounts for the largest portion of the food cost dollar in most operations, it
must be purchased carefully, stored properly, fabricated appropriately and cooked
34
skillfully to make a profit.
Demonstration notes:
By your observation, what is the most basic equipment used for fabricating meats?
What are the benefits of being able to order larger cuts and fabricate them yourself?
Why should a chef or kitchen manager be familiar with menu terms as well as the
names for cuts used by purveyors?
What is the NAMPS Guide?
Generally what kind of information is contained in it?
Define:
Yield grade Quality grade -
Aitch bone -
Five and up or five and down refers to:
List:
Cuts from the inside round -
Cuts for the outside round Can you identify cuts by the shape of the bone?
A B C
D E F
G
A. Shoulder and arm cuts B. Shoulder blade cuts C. Rib cuts D. Short loin cuts E. Hip
(sirloin cuts) F. Leg or round cuts G. Breast or brisket cuts
35
Yield Tests - are done to determine the true cost of serving an item. Operators may
make decisions about what to put on their menu, prices, portions to be served,
specifications for the meats they purchase, cooking methods to use, equipment to buy
and training needs for staff based on the outcome of such tests.
EXERCISE ONE - To show the effect of the degree of doneness as measured by
internal temperature and the effects of roasting temperature on roasting time, cooking
losses, and color and juiciness of ground meat patties you will:
1. Preheat two convection ovens - one to 275 and one to 375.
2 Weigh out four one pound portions of ground beef
3. Shape each portion in a round patty of equal dimensions
4. Insert a short-stemmed thermometer in each so that the bulbs are in the center of
each portion.
5. Put each portions on a rack in a roasting pan - weigh the pans first and record their
weight in
the chart below.
6. Put the 3 samples into the 325 oven. Be sure the fan is on when the doors are
closed.
Roast them to these internal temperatures:
a. Rare - 130
b. Medium - 150
c. Well done - 160
7. Put the one portion sample into the 425 oven. Be sure the fan is one when the
doors are
closed.
8. Roast it well done- 160. Note and record the roasting time for each sample. As soon
as each
comes from the oven remove the meat and rack and weight the drippings.
9. Take a sharp knife and cut the samples in half to rank them in descending order for
uniformity
of doneness. Do the same for juiciness.
10. Calculate the % cooking loss for each sample.
Answer these questions:
* What difference if any, does roasting temperature make in the:
roasting time?
36
total cooking losses?
uniformity of doneness?
juiciness?
*How can the differences in juiciness be accounted for?
*What are the present standards for safe preparation of ground meat?
CHRM 1130 PROTEIN BASICS
UNDERSTANDING BEEF AND MEAT COOKERY
Session Seven
Chapter 14, PGS. 349 to 377
37
Ingredient and Materials Knowledge Goal:
1. Identify the primal and sub primal cuts of beef
2. Cook beef with dry and moist heat methods.
3. Evaluate for industry quality standards, beef cooked by dry and moist heat
methods.
4. Practice knife skills to include meat fabrication, dice, julienne, large dice.
5. Prepare one secondary sauce to accompany beef.
Meat - Beef are bovine animals with the most muscle mass. In the U.S. beef is
king of the meat world.
Beef doneness and the factors that affect it:
The meaning of doneness depends on whether the cooking method uses dry heat
or moist heat.
*Has it reached temperature?
- Dry Heat Method: Meat is done when the proteins have reached the
desired degree of coagulation as indicated by internal temperature.
- Moist Heat Method: Meat is done when connective tissues have
broken down enough for the meat to be palatable. With a few
exceptions, meat cooked by moist heat is always well done.
- As meat cooks, its pigments change color. The is effected
by the
heat. These colors indicate degrees of doneness.
Red to grey throughout the process.
Interior Temperatures of Cooked Meats
Meat
Rare
Medium
Well Done
Beef
120 to 130
1to 145
155 to 160
Veal
____
145 to 150
155 to 160
*Has it reached tenderness?
- Which degree of doneness is required? This will dictate the touch
test. Mushy for very rare up to firm and very springy for well done.
Remember that carry over cooking continues even after meat is
removed from the heat source. Keep that in mind when determining
the temperature and doneness of meat.
Goals and tips for beef:
38
Dry Heat Cooking Methods for beef
*Roast- Low temp baking-less shrinkage, more flavor and juiciness, more even
doneness from outside to inside, greater ease of carving. Bake meat or roast fat
side. Season to preference. Some season before cooking, some season a couple
of days before cooking and some season after meat is cooked. Salt on surface
can cause lack of surface browning duearing before placement in oven adds and
flavor. Salt encrusting is also a successful way to roast beef.
*BroilCooking time depends on tow factors, The desired doneness, and the thickness
of the cut of meat. Mark accordingly, once on each side for thin meat and cross
hatch for thick cuts. When timing is key or for large banquets, mark and finish
cooking in oven.
*Sauté/Stir Fryin small amount of fat in hot, hot pan. Thin cuts work best for sauté as well as
tender cuts of meat. Tough cuts should not be sautéed. Stir fry is cooking in a or
sauté pan with very little fat, and meat pieces cut into small bite. Be careful not to
crowd the pan or the meat will steam instead of fry.
*PanfryDeep amount of oil in a cast iron or straight sided sauté pan or
Meat is cut into appropriate size for recipe, seasoned and dusted with flour or
crumbs, and fried to a golden brown on one side then turned and finished on the
other. Clean fat, and the proper temperature insures a quality product.
*BakeLike roasting, oven temp should be no more than 325 degrees, and meat should
cook 12 minutes per pound for rare, 15 minutes per pound for well done.
*Deep Fry
Immersing the meat in fat, the fat becoming the cooking medium. Good for small
pieces of meat that has been coated with crumbs or batter. One of the least
popular methods of cooking beef.
For all these methods remember that salt draws moisture to the surface and may
prevent or retard browning so that salting late in the cooking process is a better idea
than earlier in most cases.
Moist Heat Cooking Methods for Beef
*SimmerIdeal for small pieces of meat –tenderloin of beef, pan seared and then simmered
in a flavorful stock.
39
*PoachIdeal for small pieces of meat that has been pounded and rolled into a roulade.
*Stew/BraiseBest method to slow cook larger, tougher cuts of beef and veal. Slow cooking
brks down the collagen and makes for a very tender cut, while the juices then can
be turned into a flavorful sauce.
*SteamPerfect method for small tender cuts, done with Asian profiles-ginger, garlic, er
baskets insures that the product is bathed in these aromatic essences and makes
for tasty eating.
*BoilMisnomer for poaching. Never boil any protein!
Miscellaneous Preparation Methods for cooking beef:
SmokingAdds flavor and keeping qualities. One of the oldest forms of preservation of
meat.
PicklingPlacing meat in a vinegar and salt liquid to preserve, tenderize and flavor.
CorningSalt brine solution with salt, sugar, and nitrates to preserve color, keep bacria
own, and flavor the meat. Leaves meat with a bright red color from setting the
SaltingPacking dry meat in salt to draw out moisture for preserving meat.
A flavors the meat in the process. One of the oldest forms of preservation.
BlanchingMeat is deep fried for one minute. This seals in the juices and pre cooks to
Ways to improve the cooking qualities of Beef
Aging beef will improve the flavor and texture. The following recipes will also add
to the improvement of the beef.
Larding- threading meat through with strips of fat to increase moisture and
tenderness in a dry type of meat such as eye of round..
Barding- covering meat with thin layer of fat such as bacon to add richness and
moisture to meat while cooking. Fat is dense and slows down heat.
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Tying- Tying meat compacts the fibers so that the end resulting meat cooks
uniformly.
Breading- Coating the meat in crumbs or batter to slow heat penetration so meat
cooks completely.
Pounding- Mechanical method to breaking up the fibers of the meat to tenderize.
Marinating/Curing/Brining
RED WINE MARINATE FOR BEEF
Use for five pounds chuck roast, top round or other braisable beef. Enough to
serve 12 people.
Ingredients:
1 cup each thin sliced carrots, onions and celery stalks.
2 cloves garlic, smashed
1 tablespoons thyme
2 bay leaves
¼ cup minced parsley
2 cloves or 4 allspice berries
1 tablespoons salt
¼ teaspoons cracked black pepper
5 cups red wine such as burgundy or a merlot
1/3 cup brandy
½ cup olive oil
SAUCES USED FOR BEEF
BROWN SAUCES:
* Espagnole

Fond Lie

Demi-glace
CHRM 1130 PROTEIN BASICS Session Seven
Laboratory Exercises, Meat Cookery: Beef
Meat, especially Beef, is generally the costliest ingredient you purchase or prepare.
Thus, it is important to be able to achieve a high quality result. The texture of meat is
determined by the cut of it. Cuts from the rib and loin have a fine grain. Cuts from the
top round have a medium to fine grain. Cuts from the bottom round are medium to
coarse grained while the flank is coarse grained. High quality cooked meat is moist and
opaque. The exterior color is rich brown while the interior varies from deep red or pink
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when cooked rare through light pink (medium) to white, light gray or brown depending of
the species and type of muscle. Cooked meat may vary in tenderness, but it should
always be easily chewed. Meat cooked rare should be juicy while meat cooked well
done should have at least noticeable moisture. The flavor of meat should be typical for
the species and cut.
EXERCISE ONE - TO observe the effect of dry and moist heat when cooking inherently
tough cuts of meat you will:
1. Weigh two roasts (chuck, bottom round) approximately 2 ½ pounds apiece. Insert a
meat thermometer into the center of the thickest part of each one, making sure that the
stem is in at least half way.
2. Place one roast (roast A) uncovered and one roast (roast B) covered into a 325 oven.
3. Cook the roasts until the meat thermometer in roast A measures an internal
temperature of 170. Record the internal temperature of roast B.
4. Remove both roasts from the oven, record the cooking time, weigh them and transfer
to a cutting board.
5. After resting them 10 minutes, slice and evaluate the palatability of each roast.
EXERCISE TWO- to apply meat cooking principles you will prepare the recipe assigned by
your instructor and present it on the buffet at ________ p.m.
EXERCISE THREE - Record a time line below for completing your assignment to meet the
deadline with the best possible quality product.
CHRM 1130 PROTEIN BASICS
UNDERSTANDING VEAL AND MEAT COOKERY
Session Seven
Chapter 15. Pgs. 379 to 404
Ingredient and Materials Knowledge Goal:
1. Identify the primal and sub primal cuts of veal
2. Cook veal with dry and moist heat methods.
3. Evaluate for industry quality standards, veal cooked by dry and moist heat
methods.
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4. Practice knife skills to include meat fabrication, dice, julienne, large dice.
5. Prepare one secondary sauce to accompany veal.
Meat – Veal is the milk or formula fed juvenile of the bovine animal group that
shares the same musculature of the older beef. It is a by product of the dairy
industry. Dairy cows must calve before they can give milk. These excess
calves are used for veal.
Veal is any calf under the age of nine months.
True milk fed cows are rare, with calves being fed formula.
Veal is lighter in color than beef, due to the lack of iron in a formula fed calf.
When calves are allowed to free range, they eat grass and develop a deeper
colored flesh. Opinions differ on the taste preference of formula versus free
range veal.
It is still considered a specialty meat in most parts of the United States.
Italians, French and Germans utilize veal in many creative ways. Here in the
US, milk fed veal or formula veal such as Dutch Valley and Provimi are the
most desirable brands available. Due to the high cost of most veal, it is
advantages to learn how to cook the under utilized cuts of veal such as the
breast plate.
Veal has a mild flavor, and is lean.
Veal doneness and the factors that affect it:
Because of veal having little intramuscular fat, it is a dry meat when cooked at
too high a temperature or too fast.
Veal is best cooked with slower moist heat methods with the exception of veal
Veal stew or braised shoulder or breast of veal is the classical braised, moist
veal. ge pieces, slow and
PRIMAL AND SUBPRIMAL CUTS OF VEAL
Shoulder: similar to beef shoulder or chuck, the veal shoulder accounts for 21
percent of the carcass weight. It contains four bones, and portions of the blade
and arm bones.
Foreshank and Breast:
and breast are located beneath the shoulder and rib sections on the front half of.
They are considered one primal cut. Combined they account for 16% of the
carcass weight.
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Rib:
The double rib also know as a veal hotel rack is very tender and small and
accounts for 9 % of the total carcass weight. It is one of the more popular cuts
and is very expensive.
Loin:
The veal loin is posterior to the primal rib, containing two ribs and accounts for
approx. 10% of the carcass. The loin of the loin eye muscle on to of the rib bone,
and the tenderloin underneath. This section is the area where the best veal
scallops or slices come from for dichops, bone-in or boneless.
Leg:
The leg section consists of both the sirloin and the leg. Together they account for
approx. 42% of the carcass weight. The primal leg is separated from the loin by a
cut perpendicular to the backbone immediately anterior to the hip bone, and it
contains portions of the back bone, tail bone, hip bone and aitch bone, round
bone and hind shank. This is where the comes from.
ORGAN MEATS
Sweetbreads:
Several of the organ meats that we enjoy in foodservice come from veal.
Sweetbread are the thymus glands of veal. Sweetbreads should be plump and
firm with the exterior membrane intact. Delicate flavor and tender, they are
prepared by almost any cooking method.
Calves liver:
More popular that beef liver because of its tenderness and mild flavor. Should be
firm and moist, with a shiny appearance and without any off flavor or aroma
Kidneyspopular in the US but very popular in Europe and in Asia.
Goals and tips for veal:
Dry Heat Cooking Methods for veal
*Roast- Whole rib roast, rub with garlic and herbs, and roast in 325 degree oven
till 140. Veal has less fat than beef, so slow roasting works best.
*BroilVeal chops work best for this application. Marinate in olive oil, garlic, fresh
thyme, shallots and cracked pepper. Again, veal is very lean so do not over cook.
*Saute/Stir FryOne of the best ways of fixing veal is to sauté scallops of veal. Thin pieces work
best, quickly cooked. Veal is a classic presentation of veal.
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For all these methods remember that salt draws moisture to the surface and may
prevent or retard browning so that salting late in the cooking process is a better idea
than earlier in most cases.
Moist Heat Cooking Methods for Veal
*Simmer/Poach- small pieces of veal, such as veal roulade works with this
method.
*Stew/Braise- de is a classic method of braising veal breast or shoulder. Veal
stew is usually made with tougher cuts such as the shoulder or leg.
Miscellaneous Preparation Methods for cooking veal:
Smoking- smoked veal chops are excellent
Sausage bratwurst and hot dogs are improved with the addition of veal as the
added moisture plumps up the sausages and makes them juicier.
Ways to improve the cooking qualities of Veal
Larding -skewering a veal roast with fat adds the necessary fat for flavor and
tenderness.
Tying – tying compacts the meat for a more even cooking
Breading- breading insures that the veal cutlet will be moist and tender inside.
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Pounding- mechanically tenderizes the meat so that it will cook quickly without
toughening up. Common with veal and veal
CHRM 1130 PROTEIN BASICS Session Seven
Laboratory Exercises, Meat Cookery: Veal
Meat, especially Veal, is generally the costliest ingredient you purchase or prepare.
Thus, it is important to be able to achieve a high quality result. The texture of meat is
determined by the cut of it. Cuts from the rib and loin have a fine grain. Cuts from the
top round have a medium to fine grain. Cuts from the bottom round are medium to
coarse grained while the flank is coarse grained. High quality cooked meat is moist and
opaque. The exterior color is rich brown while the interior varies from deep red or pink
when cooked rare through light pink (medium) to white, light gray or brown depending of
the species and type of muscle. Cooked meat may vary in tenderness, but it should
always be easily chewed. Meat cooked rare should be juicy while meat cooked well
done should have at least noticeable moisture. The flavor of meat should be typical for
the species and cut.
EXERCISE ONE- to apply meat cooking principles you will prepare the recipe assigned by
your instructor and present it on the buffet at ________ p.m.
EXERCISE TWO - Record a time line below for completing your assignment to meet the
deadline with the best possible quality product.
CHRM 1130 PROTEIN BASICS
UNDERSTANDING LAMB AND LAMB COOKERY
Session Eight
Chapter 16, pages 405 to 430
Ingredient and Materials Knowledge Goal:
1. Identify the primal and sub primal cuts of lamb.
2. Perform basic butchering and fabrication procedures
3. Cook lamb with dry and moist heat methods.
4. Evaluate for industry quality standards meats cooked by dry and moist heat
methods.
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5. Practice knife skills to include meat fabrication, dice, paysanne, brunoise.
6. Prepare one secondary sauce to accompany lamb.
Primal and Sub-primal cuts of lamb:
1. shoulder
2. rib
3. loin
4. sirloin
5. leg
6. flank
7. breast
8. shanks
9. neck
Lamb doneness and the factors that affect it:
Most lamb in the United State is very young, and thus very tender.
Older lamb or mutton is tougher and has a much stronger taste that takes getting
used to. The older the animal the tougher, and tough animals will always take to
braising or moist cooking better. Exception to this rule is mutton chops. These
must be cooked rare to avoid toughness.
*Has it reached temperature?
- lamb is usually served rare to medium rare for the best flavor and
texture. Use a thermometer to test temperature.
*Has it reached tenderness? due to lack of muscle development.
Goals and tips for lamb:
Because lamb rib and loin chops and roasts are often eaten rare or medium
done, the rib and loin are used almost exclusively for roasting, broiling and
grilling.
Dry Heat Cooking Methods for lamb
*Roast- Roast leg of lamb-corkscrew boned or regular boned and tied.
Rack of lamb is also a favorite for roasting rare in a hot oven-400 degrees.
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*Broil- loin and rib chops are broiled as are leg steaks, and in Middle Eastern and
Asian cultures, lamb is very popular-lamb chunks skewered and marinated in
sumac, chili, garlic and lemon juice.
Ground Lamb mixed with onions and seasoning, and shaped on skewers and
broiled over an open fire is also popular.
*Saute/Stir FryLamb shoulder cut into small pieces are idea for Asian inspired stir fry.
Due to the lack of size, lamb is rarely fixed sautéed.
*BakeBaked lamb chops smothered in sour cream is a traditional Russian dish.
For all these methods remember that salt draws moisture to the surface and may
prevent or retard browning so that salting late in the cooking process is a better idea
than earlier in most cases.
Moist Heat Cooking Methods for Lamb
Stew/BraiseRed braised lamb and Mongolian style lamb stew, along with many varieties of
lamb c
the list of braise and stewed lamb dishes.
Miscellaneous Preparation Methods for cooking lamb:
Sausages- Cured and smoked sausages such as Portuguese
Ways to improve the cooking qualities of lamb
MARINATE:
To macerate, or or mariner is to place food in liquid so that it absorbs flavor, give off
flavor or become more tender. Macerate is the term usually reserved for fruits, such as
cherries macerated in sugar and alcohol. Marinate is used for meats; example is lamb
marinated in sherry wine. A marinate is a pickle, brine, or souse, or a mixture of wine or
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vinegar, oil, and condiments.
Tying- again
CHRM 1130 PROTEIN BASICS Session Nine
Laboratory Exercises, Lamb Cookery
EXERCISE ONE - to apply meat cooking principles you will prepare the recipe assigned by
your instructor and present it on the buffet at ________
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RECIPES
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Recipes
Breakfast Sausage
Serving size: 16
3 lbs fresh pork shoulder – trimmed well
1 small onion – sliced
4 garlic cloves
2 teaspoons dried sage, crumbled
1 teaspoon dried savory, crumbled
2 teaspoons salt, (optional)
½ teaspoon ground black pepper
6 tablespoons milk
Trim pork of all fat; cut into 1 ½ inch cubes. Freeze pork for 30 minutes. In meat
grinder or food processor, grind pork and then grind pork again with onion and garlic. In
large bowl, mix seasonings into pork mixture. Stir in milk, 1 tablespoon at a time.
Cover and chill for one hour.
Form into 16 patties, cover and refrigerate for 12 – 24 hours to marry flavors. Use
within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned
and cooked through.
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Spicy Italian Sausage
Serving size: 20
5 lb pork butt
1 ½ tablespoons salt
1 ½ teaspoons black pepper
1 ½ teaspoons fennel seeds
1 tablespoon paprika
1 1/2 teaspoons red pepper, crushed
3/4 teaspoon coriander, ground
5 oz cold water
1. Cut the meat into 2 inch (5 centimeter) cubes.
2. Combine the pork with the remaining ingredients except the water.
3. Grind the meat once through the coarse die of a well-chilled grinder.
4. Add the cold water and mix well.
5. Stuff the sausage into casings.
Yield: 5 lb (2.2 kg)
Chorizo Arizona
6 lb pork shoulder, boneless with fat cap
2 medium onions, chopped
6 cloves garlic, minced
2 tablespoons chili powder (preferable Hatch chilies)
2 tablespoons red wine vinegar
Rough chop pork by hand or processor to ¼ inch pieces. Mix all ingredients. Hand
stuff or use chill grind plate to tube and stuff casings. Grill or broil till done.
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Chicken sausage with Basil and Tomatoes
3 ½ lbs/2.5 kilograms boneless, skinless chicken thighs, cubed
1 ½ lbs/675 grams pork back fat, cubed, diced into 1-inch pieces (see note 1)
1 ½ oz/40 grams kosher salt (about 3 tablespoons)
1 teaspoon/3 grams freshly ground black pepper
1 ½ teaspoons/9 grams minced garlic
4 tablespoon/24 grams tightly packed chopped fresh basil
½ cup/100 grams fresh diced Roma (plum) tomatoes
¼ cup/60 grams diced sun-dried tomatoes (see note 2)
¼ cup/60 milliliters red wine vinegar, chilled
¼ cup/60 milliliters extra virgin olive oil
¼ cup/60 milliliters dry red wine, chilled
10 feet/3 meters hog casings, soaked in tepid water for at least 30 minutes and rinsed
1. Combine the meat, fat, salt, pepper, garlic, basil, and tomatoes and toss together
until evenly mixed. Chill until ready to grind.
2. Grind the mixture through the small die into a bowl set in ice.
3. Using the paddle attachment of a standing mixer (or a sturdy spoon), mix on low
speed (or stir) for 1 minutes. Add the vinegar, oil, and wine, increase the speed to
medium, and mix for 1 more minutes, or until the liquid is incorporated and the sausage
has a uniform, sticky appearance.
4. Fry a bite-sized portion of the sausage, taste and adjust the seasoning if necessary.
5. Stuff the sausage into the hog casings and twist into 6-inch/15-centimeter links.
Refrigerate or freeze until ready to cook.
6. Cook the sausage to an internal temperature of 160 degrees F/71 degrees C.
Yield: about 5 pounds/2.25 kilograms sausage; about twenty 6-inch/15-centimeter links
Notes: 1- to make this without pork, omit the pork fat but retain as much chicken fat on
the thighs as possible.
2- any sun-dried tomatoes will work as long as they are pliable. Those not packed in oil
or some kind of liquid, though, may be hard. If this is the case, pour boiling water over
them and allow to soak until soft.
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Protein Basics CHRM 1130
Homework Assignments
Product Research Page
Each student will prepare a typed, assignment that will focus on a specific food
ingredient or product as designated by the instructor and as relates to the lesson of the
day.
This is meant to be an in-depth research project about a SINGLE ingredient or food
product. The assignment is not acceptable if it is not well-organized and typed on 8.5” x
11” paper.
FOR DUE DATES: PLEASE REFER TO THE SYLLABUS.
Poultry Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Menu Applications
Description of One Non-Chicken Variety of Poultry: Duck, Ostrich, Turkey, etc.
Sanitation Tips for Receiving, Storage, and Preparation
Pictures and description of a chicken being fabricated into 8 pieces
(hopefully they are pictures of YOU doing the fabrication!)
Complete vocabulary from study guide for next lesson
Seafood Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Shrimp:
Photo and description of three varieties-including origin
Menu applications
Scallop:
Photo and description
Menu applications
Crawfish:
Photo and description
Menu applications
Crab:
Photo and description of three varieties-including origin
Menu applications
Oysters:
Photo and description of three varieties-including origin
Menu applications
Squid:
Photo and description
Menu applications
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Sanitation tips for receiving, storage, and preparation for seafood (include
any tips specific to the above varieties in the section related to that
variety.)
Complete vocabulary for next lesson in study guide
FinFish Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Salmon:
Photo and description-including origin
Menu applications
Cod:
Photo and description-including origin
Menu applications
Sole:
Photo and description-including origin
Menu applications
Halbut:
Photo and description-including origin
Menu applications
Sanitation tips for receiving, storage, and preparation for seafood
Complete vocabulary for next lesson in study guide
Pork Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Diagram and lable the primal cuts form a hog
List the main retail cuts from each primal
Menu applications for 3 different retail cuts
Describe the proper method for “Frenching” the bones
Photo and description of 2 specialty breeds of pork
Sanitation tips for receiving, storage, and preparation for pork
Complete vocabulary for next lesson in study guide
Beef Research Page
Include on your single page, a well-distilled summary that includes the following:
Diagram and label the primal cuts from a steer
List the main retail cuts from each primal
Menu applications for 3 different retail cuts
The proper method for removing the silverskin
Photo and description of 2 specialty breeds of cattle
Sanitation tips for receiving, storage, and preparation for beef
Complete vocabulary for next lesson in study guide
55
Veal Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Diagram and label the primal cuts form a veal
List the Main retail cuts form each primal
Menu applications for 3 different retail cuts
Describe the proper method for “Pounding Meat”
The pros and cons of having veal on the menu
Sanitation tips for receiving, storage, and preparation for veal
Complete vocabulary for next lesson in study guide
Lamb Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Diagram and label the primal cuts from a lamb
List the main retail cuts from each primal
Menu applications for 3 different retail cuts
Describe the proper method for boning a leg of lamb
The differences of American and New Zealand lamb
Sanitation tips for receiving, storage, and preparation for lamb
Complete vocabulary for next lesson in study guide
Sausage Research Page
Include on your single page, a well-distilled summary that includes the following
information:
Photo and description of the following types of sausage:
Andouille
Italian Sausage
Hard Salami
Keys to successful sausage making
Sanitation tips for sausage making
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