Objectives:

1. Identify the different kinds of meat available

in the market.
2. Follow the proper guidelines in buying meat.
3. Appreciate the importance of the guidelines in
buying meat.
Types of Meat
Example
4 kinds of donenes

Medium-Rare
Medium:
Medium-Well:
Well-Done:
 Medium-Rare:

• Characteristics: Seared on the outside with the center

showing a red color, slightly firmer than rare.
• Internal Steak Temperature: 130–140 °F
Medium

• Characteristics: Firm with pink center.

• Internal Steak Temperature: 140–150 °F
Medium-Well:

• Characteristics: Small amount of pink in the center

• Internal Steak Temperature: 150–155 °F
Well-Done:

• Characteristics: No pink, firmer meat

• Internal Steak Temperature: 160+ °F
1.Meat Dishes and Entrees
• An entree is the main dish served at a
typical 3 or 5-course meal in North America.
Diners eat it after an appetizer and before a
dessert menu item. Most people regard it as
the most vital part of the dinner.
"Entrée" originated in old French and became the
Middle English "entre," which proceeded into
Modern English as "entry" in the 13th century.
"Entrée" was again borrowed from French in the
18th century without changing the word or meaning.
Evolving Culinary Tastes And Styles
• During this time in Great Britain, culinary tastes and
styles were evolving. Full-course meals became
common, and fine dining became an extended affair,
including soup, fish, meat, and dessert courses. But
there were also side dishes, salad, and cheese courses
served during the meal.
Coming to America

• At the end of the 19th century, French chefs brought the

term "entrée" to upscale New York dining venues. During
this era, some restaurants served as many as fifteen
courses for meals in the United States.
American Entrees
Meat
Many popular entrees in American dining are dishes
with meat, including beef, chicken, pork, and turkey
(learn more about the best wine to pair with turkey).
They are large dishes that make up the bulk of a meal
and completely satisfy the diner's hunger.
Seafood

• Seafood entrees can also work in small or large portions

for either an appetizer list (or something on a menu fitting
the a la carte meaning) or as part of the main dish.
Lobster, pasta with shrimp, and smoked salmon are
excellent choices for the main course section of your
menu (learn more about what wine pairs with salmon).
Calamari fritters, curried scallops, and steamed clams are
three dishes to add as delicious appetizers to your menu.
Vegetables

Vegetables work well as an alternative to meat for

vegetarians or people who want a healthier option.
Almost any entree that uses meat and fish can also work
as a vegetarian option. It includes vegetarian egg rolls,
stuffed peppers, and chili.
Jambalaya

is a classic Southern American dish best served with

parsley, spring onions, and tarragon.
Meatloaf

• a side of roasted carrots, sweet potatoes, or sweet potato

fries is a classic item.
French Entrées
Modern French Dining
• In French dining, l'entrée still refers to the menu item that
precedes the main dish in a three-course meal. Nowadays,
French diners still use entrée to refer to an appetizer or a
starter and use "plat principal" to describe the main course.
Bœuf bourguignon

• is a stew made from beef braised in beef broth,

seasoned vegetables, and red wine from Burgundy.
Bouillabaisse

is a classic French soup with chili, orange, saffron, and

thyme.
Cassoulet is a traditional French stew with white beans and
meat. It's typically duck or pork with sausages, mutton, and
goose often added to the mix.
Ratatouille

• is a dish with shallow-fried vegetables layered in a

casserole before getting baked in the oven.