chapter14 cd%20veal%20pdf
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • 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, 5e
Labensky • 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, 5e
Labensky • 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, 5e
Labensky • Hause • Martel
Primal Cut
After slaughter
– Carcass can be split down the backbone
Or
– Can be cut between the 11th and 12th ribs into
Foresaddle
Hindsaddle
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • 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, 5e
Labensky • 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, 5e
Labensky • 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, 5e
Labensky • 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, 5e
Labensky • 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, 5e
Labensky • 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