LESSON 2

PREPARING AND
PORTIONING MEAT
PORTION – a part of
whole or to divide into
parts.
MARINADE – an oil acid
mixture used to give
flavor and to tenderize
meat.
SUITABLE – appropriate
SEASONING – a piece
for enhancing the flavor of
food.
BUTCHER – a person
who slaughters animals
for food.
CUTTING TOOLS WITH
THEIR USES AND
CHARACTERISTICS
-Knives are used for cutting, chopping
and slicing. They are the most important
tools in the kitchen.
 BUTCHER’S KNIFE
-Is used to section raw
meat. It can be used as a
cleaver to separate small
joints or to cut bones.
Butcher’s knives are
made with a heavy
blade with a saber or
flat grind.
 FRENCH KNIFE
-Is used to chop, dice
or mince food. Heavy
knives will have a saber
or flat grind.
ROAST BEEF SLICER
-Is used to slice roasts,
ham, and thick, solid
cuts of meats. The thin,
light blade will have a
concave or hollow
grind.
 BONING KNIFE
-Is used to fillet fish and to
remove raw meat from the
bone. It will have a concave
grind on a thin, light blade.
COOKING METHODS
SUITABLE TO
DIFFERENT MEAT
CUTS
 1. For Tender cuts of
meat, sirloin, porterhouse,
T-bone, tenderloin, and
prime rib roast, the cooking
is dry heat method.
 a. ROASTING –
the meat is cooked
over live coal or
oven.
Roasting Internal Temperature of Meat
Rare - 140°F (60°C)
Medium – 155°F (70°C)
- 165°F (75°C)
Internal Temperature of meat increase
2° to 3° Centigrade of 5° Fahrenheit
during roasting period.
HIGH HEAT ROASTING:
1. Sear meat 240°C or 475°F for
the first 15 minutes until crusted
on the outside.
2. Roast at 180°C or 350°F for
remaining time.
 RARE 10 – 12 8 – 10
MINUTES MINUTES
MEDIUM 12 – 15 10 – 12
MINUTES MINUTES
WELL 15 – 18 15 – 18
DONE MINUTES MINUTES
 For tenderloin roast whole
fillet cook at 240°C (475°F)
at seven minutes per 500g
for rare and 10 minutes per
500g for medium.
 French standards for
degrees of doneness of
meats use slightly less
cooking times.
LOW HEAT ROASTING:
This method uses the
same cooking time for both
boned and boneless roasts.
Roast at 150°C or 300°F.
Medium = 20 minutes –
25 minutes per 500g
Well done = 30 minutes
- 35 minutes per 500g
 b. PAN BROILING –
the meat is placed in a
hot frying pan over the
sources of heat instead of
under it.
c. BROILING – Cooking
by radiant heat. Food is
placed on a rack either
below or between the gas
or electric heat source.
The rack is positioned 3
to 6 inches from the heat
source, depending on the
type and intensity of the
heat.
d. PAN FRYING –
Cooking in a moderate
amount of fat in a pan
over moderate heat.
 FLANK ½ - 1” 3–4 4–5
STEAK MINUTES MINUTES
PER SIDE
TOP ROUND 1” 4–5 6–7
MINUTES MINUTES
PER SIDE
TENDERLOIN 1 ½” 5–6 7–8
MINUTES MINUTES
PER SIDE
TOP SIRLOIN ¾ - 1” 3–4 6 MINUTES
MINUTES
 2. Less tender cuts of
meat. Chuck, flank,
rump, hock, neck, feet,
and shoulder can be
cooked through the dry
heat method such as
following:
-

a. BOILING – Cooking
food in a liquid that is
bubbling rapidly.
b. BRAISING – a
method of cooking that
combines cooking in fat
with the addition of
moisture.
Food is browned in a
small quantity of fat, and
then cooked slowly in
liquid in a covered
utensils.
c. STEWING – cooking
in a small amount of
water, either by boiling
or simmering.
MEAT MARINADE
A seasoned liquid, usually
containing an acid, herbs and
spices, in which meat are soaked
to absorb flavors and become
tender before cooking.
 A marinade makes meat better
by adding moisture, increasing
tenderness and adding flavor.
Here are loads of marinade for
any meat; beef, lamb, pork,
poultry, fish or seafood.