LESSON 1 – WHY DO WE COOK MEAT?
Reference: Professional Cooking Textbook pages 258-260, 271-275
Instructions: Answer the following questions in point form.
1.
Meat is essential muscle tissue. What are the components of muscle tissue and what percent
to they make up of that muscle tissue?
2. What are muscle fibers?
3. What is connective tissue?
4. Why is it important for the cook to understand connective tissue?
5. Why are some cuts of meat higher in connective tissue than others?
6. Define the terms collagen and elastin.
7.
How do you soften collagen? How do you soften elastin?
8. How does the heat of cooking affect the tenderness of meat?
9. Why would low-heat be used to cook meat? Why is broiling the exception to the rule?
10. Read the section entitled “Breaking Down Connective Tissue” pg. 272. Explain what the
difference between moist heat cooking and dry heat cooking is. Which method is best for
tender, medium-tender or less-tender cuts of beef and why?
11. List the primal cuts on pages 272-273. Say what tenderness they are and give the best way of
cooking these types of cuts.
LESSON 2 – COMPOSITION AND STRUCTURE OF DOMESTIC MEAT PRODUCTS
Reference: Professional Cooking Textbook pages 264-270
Instructions: In the space below re-create the four meat carcasses: beef, veal, lamb, and pork. On the
drawings include the primal cuts and label them. Also, below each diagram make a list of the primal
cuts and say if they are tender, medium tender or less tender cuts of meat. The charts on pages 268270 will give you the cooking methods which should indicate the tenderness of the cut.
LESSON 3 – UNDERSTANDING DIFFERENT TYPES OF MOIST AND DRY HEAT COOKING
Reference: Professional Cooking Textbook pages 288-349
Instructions: Answer the following questions in point form.
1. Roasting
a. Describe what this is.
b. How would you enhance the flavor of a roast?
c. How would you enhance the palatability of a roast?
d. How does temperature play a role in cooking roasts?
e. What is basting and why would you do this?
f.
Why would you use a mirepoix with a roast?
2. Broiling and Pan-Broiling
a. Describe what this is.
b. What cuts of meat would be best suited for this cooking method?
c. How would you enhance the flavor when broiling?
d. Refer back to pages 275-276. Explain testing for doneness by piercing, internal
temperature and by touch.
3. Frying, griddling and sautéing
a. Describe what this is.
b. What cuts of meats would be best suited to this type of cooking?
c. What temperature is best suited for this type of cooking?
d. What is deglazing?
e. What is stir-frying?
4. Simmering
a. What type of cooking is this – moist or dry?
b. Define stewing.
c. What are some tips for the kind and amount of liquid used?
5. Braising
a. Describe this.
b. What are the popular types of braised meat dishes?
c. Define pot roasts, swiss steak, fricassees, blanquettes.
d. What is the basic procedure for braising meat in an unthickened liquid. Use point form!