COMMERCIAL COOKING

Prepared by: Mrs. Eunice

Genel Rusiana
Commercial Cooking NC II is a technical-
vocational program that develops skills in
planning, preparing, cooking and serving
various menus. ... Students under the
Commercial Cooking NCII program are
trained in different food preparation and
presentation techniques based on
industry standards.
 P_ _P_RE
A_D C_ _K
M_A_
Introduction of Meat
Meat is a term for the flesh of cattle
(beef and veal), sheep (lamb) and pigs
(pork).
Meat comprises water, protein, fat
and various amounts of minerals and
vitamins.
B_ E_ M_ _ T
 Beef is divided into large sections
called primal cuts. These beef primal
cuts or “primal” are then broken
down further into individual steak
and other retail cuts. A “side”
of beef is literally one side of the
beef carcass that is split through the
backbone. Each side is then halved
between the 12th
and 13th ribs into sections called the
forequarter and hindquarter.
_ OR _

M_ _ _
 Pork is divided into large sections
called primal cuts. These primal cuts are
then broken down further into individual
retail cuts.
Pork is another choice, as far as meat
types are concerned. Pork derived
from pig & is classified as
red meat, less fatty than beef
 Beef is very popular and is used
across the globe. This meat is obtained
from cow and is one of the much
sought-after types of red meat.
MEAT OF MATURE SHEEP

M_TT_N
MEAT OF IMMATURE SHEEP

_AM_
Sheep meat is also a staple food in
some parts of the world and is
consumed in many regions. Sheep meat
is otherwise known as mutton (meat of
mature sheep) or lamb (meat of
immature sheep).
PERFORM MISE’N PLACE
TYPES of KNIVES and their USES
1. French knife or chef’s knife
- for general purpose chopping
slicing, and dicing

2. Utility knife
- used for carving roast chicken
and duck
 3. Boning Knife
-used for boning raw meats and
poultry

4. Slicer- used for carving and sli-

cing cooked meats

5. Butcher’s Knife
used for cutting, sectioning
and trimming raw meats in
the butcher’s shop
6. Scimitar or Steak Knife
used for accurate cutting
of steaks

7. Cleaver Knife
used for cutting through
bones
Composition of Meat
1. Water- 70 % of muscle tissue
Water Content of Meat and Poultry
PRODUCT NAME PERCENTAGE WATER
RAW COOKED
Chicken fryer, whole 66% 60%
White meat chicken, w/skin 69% 61%
Dark meat chicken, w/skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye round 73% 65%
Beef, whole brisket 71% 56%
2. PROTEIN- 20% of muscle tissue. Protein
coagulates when it is heated. It becomes firmer
and loses moisture. When protein has coagulated
to the desired degree, the meat is said to be
done.

3. Fat- 5% of the muscle tissue. The fat in meat

contributes to:
A. JUICINESS
Marbling is fat that is deposited w/in the
muscle tissue. Surface fats protect the meat
from drying out during cooking. Adding surface
fat is called barding.

B. TENDERNESS
Marbling separates muscle fibers , making
meat easier to chew.
C. FLAVOR
Fat is the main source of flavor in meat.
4.CARBOHYDRATES
-it plays a necessary part in the complex
reaction, called the maillard reaction, w/c
takes place when meats are browned by
roasting, broiling or sauteing. Without
carbohydrates , desirable flavor appearance of
browned meats would not be achieved.
STRUCTURE of MEAT
1. Musle Fibers
Lean meat is composed of long, thin
muscle fibers bound together in bundles.
These determine the texture or grain of a
piece of meat.
1. Fine- grained meat is composed of small
fibers bound in small fibers
2. Course- textured meat has large fibers
2. CONNECTIVE TISSUE
These are network of proteins that bind the
muscle fibers together. Connective tissue is
tough. Meats are high in connective tissue if
the muscles are more exercised like meat
from legs and the meat comes from older
animals.
Two Kinds of Connective Tissue
1. Collagen- white connective tissue that
dissolves or breaks down by
long, slow cooking w/liquid.
Moist-heat cooking methods at low
temperature are not effective or turning a meat
high in connective tissue into tender, juicy
finished product. Acid helps dissolve collagen.
2. Elastin
-yellow connective tissue and is not broken
down in cooking. Tenderizing can be
accomplished only by removing the elastin, by
pounding and slicing grinding.
BASIC PREPARATION METHODS of MEAT
WASHING ,
Generally, the only occasion in w/c you will
have to wash meat is when it comes into
contact w/blood during preparation. After
washing, dry the food thoroughly with
absorbent kitchen paper.
1. Skinning- most of the meat you dealt w/has
been already skinned by supplier.
2. DICING- Meat are diced when it is cut into
cubes for various types of
casseroles, stems, curries &etc.
3. TRIMMING-
Reasons for Trimming
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as
possible
c. Leave an even thickness of fat.
d. Remove as much gristles and sinews as
possible
4. SLICING
It is the cutting of meat by determining the
direction of the grain and cut
across the grain.
5. SEASONING
It is the addition of salt and white or black
pepper to improve the flavor of food.
a. Use white pepper or cayenne pepper on
food w/c you want to keep attractive
w/white color.
b. Add salt to roast and grill after the meat
has browned . Adding salt before cooking
will extract the juices of the meat to the
surface, and slows down the browning
reactions.
Different kinds of meat and its source
1. PORK- meat from domesticated pigs,
typically high in fat, commonly slaughtered
one year or less of age to ensure tender
cuts.
2. BEEF- meat from cattle over one year old
3. LAMB- meats of domesticated sheep. Its
texture is a direct result of what it
consumes and the age at w/c it is
slaughtered.
4. Carabeef- meat from carabao
5. Chevon- meat from deer/got
6. Veal- flesh of a young calf, 4-5 months
old because of its age, it is considered by
some to be the finest meat.

End of Lesson 1!