chapter 14
DESCRIPTION
On Cooking VealTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“Happy and successful cooking doesn’t rely only on know-how; it
comes from the heart, makes great demands on the palete and needs enthusiasm and a deep love of food to bring it to life.– Georges Blanc, French chef , in Ma Cuisine des Saisons, 1984
VEAL
C H A P T E R FOURTEEN
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Identify the primal, subprimal and fabricated
cuts of veal– Perform basic butchering procedures– Apply appropriate cooking methods to several
common cuts of veal
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Veal is the meat of young, usually male, calves that are by-products of the dairy
industry.
Young veal has a firm texture, light pink color and very little fat.
Veal’s delicate flavor is complemented by both classic and modern sauces.
Veal Overview
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Primal Cut
After slaughter– Carcass can be split down the backbone
Or– Can be cut between the 11th and 12th ribs into
ForesaddleHindsaddle
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Skeletal Structure of a Calf
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Primal Cuts of Veal
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Five Primal Cuts
Foresaddle– Shoulder– Foreshank and breast– Rib
Hindsaddle– Loin– Leg
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Boned-Out Leg of Veal
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Organ Meats
Sweetbreads– Thymus glands
Shrink as animals age; not available from older cattle
Calves’ liver– Tender with a mild flavor
Kidneys– More popular outside of the U.S.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Nutrition
Major source of protein, niacin, zinc and B vitamins
Less marbling than beef When trimmed of visible fat, it is leaner than beef
and many cuts of pork or chicken