Week 3

Prepare and Cook

Meat
 Objectives:
• Prepare and use suitable marinades for variety of meat
cuts

• Identify appropriate cooking methods for meat cuts

• Apply the different techniques in meat preparation

• Cook meat-cut dishes according to the given recipe

 ORIGIN

Marinate
French word Mariner = ‘to
pickle in brine’

Latin word Marinus = ‘of the

sea’
 DEFINITION

Marinades are mixtures of

oil, seasonings, and often
acidic ingredients, like
vinegar, wine, or citrus
juice, used to enhance the
flavor of foods.
 DEFINITION

Marinades is a sauce

Marinate is the
corresponding verb
 Three basic components
1. Acid = lemon juice, vinegar, yogurt, or
wine. Breaks down the meat and tenderizes it.
2. Oil = olive, sesame, hazelnut, coconut, or
oil blends. Protects and preserve the food
3. Herb and Spice = Fresh herbs, dried
chilies, garlic, and ginger. Unique flavor and
zest.
 General Guidelines for Marinating
• Meat and poultry are generally marinated for 2 hours up to 2
days.
• Seafood and fish should be marinated for no longer than one
hour.
• Use non-reactive container-steer clear of aluminum, copper,
or cast iron.
• Wait for your marinade to cool down before pouring over the
meat of your choice.
• Always refrigerate your meat while it’s marinating.
• Never reuse marinades!
Types of Marinades
1. Pineapple Marinade
• Any cut of pork/chicken
• This sweet, fruity marinade
works great on any cut of
pork or chicken.
• Hawaiian Teriyaki Flavor
2. Pork Chop Marinade

• Any cuts of pork

• Asian style marinade
• Reminiscent of a Teriyaki
marinade with a hint of heat
from the chili sauce or pinch of
cayenne.
3. Jamaican Jerk Marinade

• Any cuts of meat and poultry

• consist of allspice, onions,
garlic, Scotch bonnet peppers,
soy sauce, brown sugar, ginger,
cinnamon, nutmeg, cloves, and
thyme
4. Rib Marinade

• Any rib part of meats

• Pork rub for the seasoning
with vinegar and water
5. Teriyaki Marinade

• Pork and Poultry

• Add flavor to whatever you’re
grilling.
• soy sauce, sake (or mirin, if
you're taking it easy on the
booze), sugar and ginger.
6. Pork chop and Tenderloin Marinade

• Tenderloin and loin

• sweet and savory blend of
olive oil, garlic, mustard,
brown sugar and herbs.
7. Bourbon Marinade

• The recipe includes soy sauce,

brown sugar, ginger, and
bourbon whiskey in the base,
and the chicken is marinated in
this sauce.
 8. Mustard- Vinegar Marinade

• Pork or Poultry
• Mix together mustard and
vinegar. Add minced garlic,
dried sage, bay leaves, salt,
and black pepper and oil.
Effects of Heat to Meat
1. It tenderizes connective
tissue if moisture is present
and cooking is slow
2. It coagulates protein. Even
meats low in connective
tissue can be tough and dry if
cooked at excessively high
heats for too long.
3. High heat toughens and
shrinks protein and results
in excessive moisture
lost.
4. Roasts cooked at low
temperature shrink less and
loss less moisture
5. Moist heat penetrates
meat quickly. To avoid over
cooking, meat should be
simmered, never boiled.
Dry Heat Cooking
 DEFINITION

Dry Heat Cooking

refers to any cooking
technique where the heat is
transferred to the food item
without using any moisture.
 1. Roasting and Baking

• are forms of dry-heat cooking that use

hot, dry air to cook food.
• temperatures of at least 300°F and
often much hotter.
1. Roasting and Baking
 2. Grilling and Broiling

• are dry-heat cooking methods that

rely on heat being conducted
through the air from an open flame.
• Grilling cooks hot and fast, because air
is poor conductor of heat.
1. Grilling and Broiling
 3. Sauteing and Pan-Frying
• Sautéing is a form of dry-heat cooking that uses a
very hot pan and a small amount of fat to cook the
food very quickly.
• heat the pan for a minute, then add a small amount
of fat and let it gets hot as well, before adding the
food to the pan.
3. Sauteing and Pan-Frying
 4. Deep-Frying

• deep-frying involves submerging food

in hot, liquid fat.
4. Deep-Frying
Moist Heat Cooking
 1. Simmering

• the cooking liquid is a bit hotter than

poaching from 180°F to 205°F.
• It’s an excellent choice for culinary
preparations including stocks or soups,
starchy items such as potatoes or pastas, and
many others.
1. Simmering
 2. Boiling

• water reaches its highest possible

temperature of 212°F.
• hottest of these three stages is boiling.
2. Boiling
 3. Steaming

• moist-heat cooking technique that employs

hot steam to conduct the heat to the food
item.
• Steaming can be done on a stovetop, with a
pot containing a small amount of liquid that
is brought to a simmer
3. Steaming
 4. Braising and Stewing

• is a form of moist-heat cooking in

which the item to be cooked is partially
covered with liquid and then simmered
slowly at a low temperature.
• can be done on the stovetop and oven.
4. Braising and Stewing
Factors Affecting
Choice of Cooking
Methods in Meat
 1. Cuts of Meat
 Tender cuts like ribs and loin cuts are used for roasting, broiling and
grilling.
 Less tender cuts from leg or round are used for braising.
 Tougher cuts from chuck or shoulder are usually braced.
 Least tender cuts from shanks, breast, brisket, and flank are cooked
by moist heat.
 Ground meat and cubed usually made from trimmings can be
cooked by dry heat or moist heat.
 2. Fat Content

 Meats high in fat are cooked without added fat,

such as roasting or broiling.
 Meats low in fat are often cooked with added fat
to prevent dryness, like sautéing, pan frying or
braising.
 3. Desired Quality

 Meats high in fat are cooked without added fat,

such as roasting or broiling.
 Meats low in fat are often cooked with added fat
to prevent dryness, like sautéing, pan frying or
braising.