MEAT

Objectives
- identify the different kinds of meat
- understand the muscle composition of meat
- familiarize with the different cuts, market
forms and local terms of meat and
- apply various cooking methods to meat
Meat refers to the flesh/muscle of domestic animals used
as food It usually consumes the largest portion of food
purchasing peso and is an essential part of most food
service menu offerings.

The common animals used for their meat in the

Philippines include: (a) cow-beef (b) pig pork; (c) calf,
young cow-veal; (d) goat-chevon, and (e) carabao-
carabeef The composition of these meats includes about
75% water, about 20% protein, and about 5%of fat.
Meat
Components
Meat Components
1. Muscle fiber. Leaner cuts yield lesser calories. This is true because leaner cuts contain pure muscle fiber with
little amount of fat. The flavor or taste of met depends on the composition of muscle fiber and its ratio to fats

2. Connective tissues, made up of collagen or elastin, are crucial for binding muscle fibers and bones. Collagen
breaks down as gelatin and water, while elastin is hard and difficult to break down. Known as gristle or kartilago,
these tissues are not typically eaten but can be removed from meat.down
3. Bones. Bones also take part in the cooking process. They make up the skeleton of the animal from which the
muscle fibers are attached Older animals have white bones, while younger ones have reddish bones. The bones are
also known for their marrow, which is an important ingredient in making stocks and soups.
Basic Cuts of Meat
The carcass of animals used for meat consists of edible tissues divided into smaller portions called primal cut
or wholesale cut. These are popular for food service operations and are easily handled and stored. Facil cut is
smaller portion cut from primal cut, used for roasts, stews, and steaks. Different cuts yield different food
items.
1. Rib and Loin Cuts. They are the tenderest of cuts and are usually used for roasts, chops, and
steaks For beef and lamb, the rib and loin parts are used extensively for roasting, grilling and
broiling. For pork and veal, these parts are usually braised to preserve their juices. They are
sometimes broiled but should not be overcooked or else they will dry out.
2. Leg or Round. For beef, these parts are less tender and are usually used for braising and
roasting. It is also very lean, so roasting is good Veal, lamb, and pork are still young and are very
tender for roasting
3. Chuck or Shoulder. For beef, the chuck is a tough cut but of good quality which is usually
braised. For veal, lamb, and pork, they are also good for braising roasting, and broiling.
4. Shanks, Breast, Brisket, and Flank. These parts are the least tender and usually cooked using
moist heat methods. They are also desirable for braising and simmering because of the collagen
content giving the dish body.
5. Ground Meat, Cubed Steaks, and Stew Meat. They can come from any primal cut and are
used also for chopped meat. They can be used both for moist and dry heat methods as they are
already mechanically tenderized.
Meat Sundries and Specialties
Beef Stew Ingredients:
• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch
pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water
Beef Stew Directions

1. In a large pot or dutch oven, cook beef in oil over

medium heat until brown Dissolve bouillon in water
and pour into the pot. Stir in rosemary, parsley, and
pepper. Bring to a boil, then reduce heat, cover and
simmer for 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot.

Dissolve cornstarch in 2 teaspoons cold water and stir
into stew. Cover and simmer for 1 hour more.
 Pork Sinigang
Ingredients:
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 teaspoon salt
• 1 (1/2 inch) piece fresh ginger, chopped
• 2 plum tomatoes, cut into 1/2-inch dice
• 1 pound bone-in pork chops 4 cups water
• 1 (1.41 ounce) package tamarind soup base
• 1/2 pound fresh green beans, trimmed
• Add all ingredients to list
 Pork Sinigang
Directions

1. Heat the vegetable oil in a skillet over medium

heat. Stir in the onion, cook and stir until the onion
has softened and turned translucent(about 5 minutes).
Season with salt Stir in the ginger, tomatoes, and
pork chops. Cover and reduce heat to medium- low.
Turn the pork occasionally until browned. Pour in the
water and tamarind soup base. Bring to a boil, then
reduce heat. Continue simmering until the pork is
tender and cooked through (about 30 minutes). Stir in
green beans and cook until tender.
 Lechon
Kawali
Ingredients:

• 1 1/2 pounds pork belly, cut into small pieces

• 3 cloves garlic, crushed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
water to cover
• oil for frying
 Lechon
Directions:
Kawali
1. Combine pork belly, garlic, bay leaves, salt, and
pepper in a skillet pour in enough water to cover Bring
to a boil, reduce heat, and simmer until the skin is
tender (35 to 45 minutes). Drain and let sit at room
temperature until pork has air-dried.
2. Heat oil in a deep fryer or large saucepan to 175°C
(350°F). 3. Fry pork in the hot oil, working in batches,
until golden brown (3 to 5 minutes).
Remove fried pork with a slotted spoon and drain on a
paper towel-lined plate
Beef Bulgogi Ingredients:

• 1 pound flank steak, thinly sliced

• 5 tablespoons soy sauce
• 2 1/2 tablespoons white sugar
• 1/4 cup chopped green onion
• 2 tablespoons minced garlic
• 2 tablespoons sesame seeds
• 2 tablespoons sesame oil
• 1/2 teaspoon ground black pepper
Beef Bulgogi Directions

1. Place the beef in a shallow dish. Combine soy

sauce, sugar, green onion, garlic, sesame seeds,
sesame oil, and ground black pepper in a small
bowl. Pour over beef. Cover and refrigerate for at
least 1 hour or overnight.
2. Preheat an outdoor grill for high heat and lightly
oil the grate.
3. Quickly grill beef on a hot grill until slightly
charred and cooked through (1 to 2 minutes per
side).
 Roasted Rack of Lamb
Ingredients

• 1/2 cup fresh bread crumbs

• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
Directions
Roasted Rack of Lamb
1. Preheat oven to 230°C (450°F). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt, and
1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large, heavy,
ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few
minutes. Brush rack of lamb with the mustard Roll in the bread crumb mixture until evenly coated.
Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18
minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in
the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
POULTRY
 Objectives
- identify the different kinds of poultry;
- understand the muscle composition of
poultry
- familiarize with the different cuts, market
forms and local terms of poultry and
- apply various cooking methods to poultry
Poultry is the technical term used for the meat of
domesticated fowls such as chicken, turkeys, geese, and
ducks utilized for eating. It is a famous ingredient because it
is compatible with any method of cooking. It is also cheaper
than any kind of meat in the market as opposed to red meats
such as pork or beef. As its meat is tender, it is easily cooked
while its shelf life is also lower than that of other meats.

Composition
Poultry has a muscle composition of 72% water, 20% protein,
7% fat, and 1% minerals. It is easy to break by cooking and fat
is stored in its skin and fat pad. Poultry meat is tender but
tougher when used in cockfights. Red meat is found in active
muscles due to high myoglobin concentrations, while white meat
is lighter in the breast and wing areas.
Poultry Types and Classes
• Chicken - a popular poultry meat, is considered the standard of quality in the Philippines by
BFAN. Free-range chicken production allows birds to exhibit natural behavior and access to forge,
grasses, insects, and sunlight.
• Duck - One of the most popular poultry in Asia and Australia is prized for its meat and in the
Philippines, its eggs, as it is used in making our street food "balut which is a developing embryo,
boiled and eaten from its shell Among its breeds. the Peking ducks the most requested but is often
confused with the dish referred to as the Peking Duck. In French cooking the liver of this poultry,
known as fole gras is also prized
• Turkey - In the United States this poultry makes up second in popularity, mainly
because of its use in their Thanksgiving Day. It has both light and dark meat sides and compared to
other poultry, has the least fat. It usually is roasted but can also be used for other cooking methods
 Poultry Types and Classes
• Pigeon - In cooking, the young variety known as squab is used. It has a dark and tender skin
perfect for broiling, sautéing, and roasting

• Quail - In the Philippines, this variety of domesticated fowl is prized for its eggs, which is a
common staple in Filipino dishes and matches "balut" in popularity in street foods with its
dish known as "kwekkwek-hard-boiled quail eggs dipped in orange batter deep-fried, and
served with sauce. Its meat is also prized for cooking, almost all kinds of methods can be
used because the bird is small Sometimes, it is eaten completely together with its bones since
these are easily chewed.
Poultry and Market
Forms
 Ingredients:
Chicken Parmesan • 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more if needed
• 1 cup olive oil for frying
• 1/2 cup prepared tomato sauce
• 1/4 cup fresh mozzarella, cut into small cubes
• 1/4 cup chopped fresh basil
• 1/2 cup grated provolone cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
 Directions
1. Preheat an oven to 230°C (450°F).

Chicken Parmesan 2. Place chicken breasts between two sheets of heavy

plastic (resea bags work well) on a solid, level surface.
Firmly pound chicken wit side of a meat mallet to a
thickness of 1/2-inch. Season chicken the salt and pepper.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/2 cup Parmesan cheese in a
separate bowl and set aside.
5. Place flour in a sifter or strainer. Sprinkle it over chicken
breasts, both sides.
6 Dip flour-coated chicken breast in beaten eggs. Transfer
breast to breadcrumb mixture, pressing the crumbs into
both sides. Repeat for each breast. Set aside breaded
chicken breasts for about 15 minutes
 7. Heat 1 cup olive oil in a large skillet on medium-high
Chicken Parmesan heat until it begins to shimmer Cook chicken until golden,
about 2 minutes on each side. The chicken will finish
cooking in the oven.
8. Place chicken in a baking dish and top each breast with
about 1/3 cup of tomato sauce Layer each chicken breast
with equal amounts of mozzarella cheese, fresh basil, and
provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan
cheese on
top and drizzle with 1 tablespoon olive oil.
9. Bake in the preheated oven until the cheese is browned
and bubbly, and the chicken breasts are no longer pink in
the center (15 to 20 minutes). An instant read thermometer
inserted into the center should read at least 74°C (165°F).
 Chicken Afritada
Ingredients:
• 1/2 cup vegetable oil
• 1 onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 whole chicken, cut into pieces
• 1 (10 ounce) can tomato sauce
• 1/2 cup soy sauce
• 1/2 cup oyster sauce
• 2 teaspoons garlic salt
• 1 (10 ounce) can baby peas, drained
• 1 red bell pepper, cut into strips
• 4 medium potatoes, peeled and cubed
• 1 pinch ground black pepper
 Chicken Afritada
Directions

1. Heat oil in a large skillet over medium-high heat.

Cook onion and ginger for 3 minutes, browning
slightly Lay chicken in the skillet, skin side down.
Fry until golden for about 10 minutes, turning once
with tongs.
2. In a bowl, whisk together tomato sauce, soy sauce,
oyster sauce, and garlic salt, and pour evenly over
chicken. Gently fold in peas, bell pepper, and potato.
Simmer 20 to 30 minutes or until chicken is cooked
through and no longer pink in the center. Season with
ground black pepper.
Duck Adobo
Ingredients:

• 6 duck legs
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 8 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1 cup seasoned rice vinegar
• 1/2 cup soy sauce, or to taste
• 2 teaspoons sambal chili paste or other hot pepper
sauce to taste
• 2 bay leaves
 Directions:
Duck Adobo 1. Season duck legs with salt and black pepper.
2. Heat vegetable oil in a large, deep skillet over medium high
heat. Add duck legs. skin side down, and cook until browned, 3 to
4 minutes per side. Remove duck legs and drain all but 1
tablespoon of duck fat from the pan.
3 Cook onion in reserved duck fat over medium heat until onion
begins to turn translucent (3 to 4 minutes) Add garlic, cook and
stir until fragrant (1 to 2 minutes)
4. Stir chicken broth, rice vinegar, soy sauce, sambal chili paste,
and bay leaves into onion mixture, bring to a simmer Return duck
legs to the skillet, loosely covered. and simmer until duck legs are
tender and easily pierced with a fork (about 2 hours).
5. Remove the cover from the skillet, increase heat to high, and
cook until sauce is thick, (about 5 minutes). Season with salt and
black pepper to taste.
Roasted Quail with Cured Lemon
Ingredients:

• salt and freshly ground black pepper to taste

• 2 tablespoons olive oil, divided
• 1/2 teaspoon cumin
• 1/4 teaspoon ground coriander 1 pinch cayenne pepper
(optional)
• 4 whole quail
• 8 slices cured lemon, patted dry
• 1 cup chicken broth
• 1 slice cured lemon, minced
Directions

1 Preheat oven to 220°C (425°F),

2 Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in the bowl
and toss to coat quail completely.
3. Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under
the breast above the legs of each quail. Tie the legs together with twine
4. Heat the remaining olive oil in a large skillet over high heat. Cook quail in hot oil
until browned on all sides (2 to 4 minutes per side). Remove from heat. Turn each
quail, breast-side facing up Place 1 slice cured lemon on each quail breast and
sprinkle each with cayenne pepper
5. Roast in the preheated oven until slightly pink at the bone (10 to 15 minutes)
6 Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned
bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by halflabout 5
minutes) Stir minced lemon into broth mixture Return quail to skillet and pour sauce over quail until
heated through (2 to 3 minutes),
Chicken Cordon
Ingredients
Bleu
• cup milk
• 1 cup dry bread crumbs
• 6 skinless, boneless chicken breast halves-pounded
to 1/4 inch thickness
• salt and pepper to taste
• 6 slices cooked ham
• 6 slices Swiss cheese
• 2 tablespoons vegetable oil
• 1 (10.5 ounce) can condensed cream of chicken
soup
• 1/2 cup heavy cream
 Directions:
Chicken Cordon
1 Preheat oven to 175°C (350°F)
Bleu 2. Place milk and bread crumbs in two separate shallow bowls.
Season the chicken with salt and pepper. Place one slice of ham
and one slice of cheese on each piece of chicken. Roll, and
secure with toothpicks. Dip each chicken roll into milk, and
then into breadcrumbs.
3. Heat oil in a large skillet over medium-high heat Brown
rolled chicken on all
sides. Arrange the chicken in a 9x 13 inch baking dish
4. In a small saucepan over medium heat, blend soup and
cream; season with salt and pepper to taste. Pour over the
chicken
5. Bake in the preheated oven for 15 minutes or until chicken is
no longer pink and
juices run clear
Thank You!!!!