NZQA Unit Standard15900COOKERY

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Prepare and present meat in thehospitality industry

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• Meat comprises of fibers bound by connective tissues

• The two types of connective tissue are:◦Elastin- a yellow or sliver elastic type sinew

that can not be broken down by cooking and can only be broken down by chopping or mincing.

◦Collagen- white connective tissue than when heated and cooked breaks down to form gelatine.

STRUCTURE OF MEAT

THE STRUCTURE OF MUSCLE

Muscle fibers are held in bundles by connective tissue, then the bundles are held together by more connective tissue to form muscle

Fiber

Connective tissue

Muscle

Cross–section of a muscle showing showing fibers in bundles bound together by connective tissue

Bundle of muscle fibers

Connective tissue

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• The older the animal the more connective tissue it develops, meaning the tougher its meat will be.

• The harder an animal has to work for its food, or the more scarce its food source, the tougher the meat will be.

• Tougher meat tends to be more flavoursome.

THE LIFE STYLE OF THE ANIMAL WILL DETERMINE ITS EATING QUALITIES

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• The lengthwise structure of the muscle bundles create what is called the grain of the meat.

• This grain is often clearly visible in many meat cuts.

THE GRAIN OF MEAT

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• Good quality meat should be marbled i.e. small flecks of white fat should be

present thought the meat.• Marbling contributes to the flavour and the

juiciness of meat.

MARBLING

Quality purchasing points of beef

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• The lean meat should be bright red, not dull.• The meat should have small flecks of white fat, known as marbling.• The fat should be firm, brittle in texture, creamy white and odourless.

Beef cuts and tenderness

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Quality purchasing points of lamb and mutton

Carcass – compact body, even layer of flesh, pleasant smell.

Flesh – dull red colour, fine texture & fine grain.

Fat – evenly distributed, hard, white and flaky, not sticky.

Lamb cuts and tenderness

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Quality purchasing points of pork

Flesh – should be pale pink and fine in

texture.

Fat – should be white, firm and smooth.

Fat – should not be excessive.

Skin – should be smooth.

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Pork cuts and tenderness1. Forequarter2. Loin3. Fillet4. Ribs and belly5. Leg

Cut Where does it

come from?

Tender Medium

tender

Tough

Leg Leg Fillet Back Loin Back Spare ribs Belly Shoulder chops Shoulder

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Quality purchasing points of chicken• Breast meat – should be plump.• Flesh – should be firm and bounce back when pressed.• Skin – should be white with a blue tint.• Skin – should be intact and cover whole bird.

Breast

Thigh

Drumstick

Wing

Chicken cuts and tenderness

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Tenderest cut is the breast, while the wing, thigh and drumstick are less tender.

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• The cheaper tougher cuts are suitable for slow moist methods of cookery

• The more expensive tender cuts are suitable for the fast methods of cookery

METHODS OF COOKERY FOR MEAT AND POULTRY

Fast methods

Roasting

Grilling

Shallow Frying

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Slow moist methods

braising

stewingboiling

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