UNIT-2

MEAT COOKERY

 

Meats are generally divided into two categories:

1. White Meat: Veal (cattle age between 1-3 months), Pork and Poultry.
2. Red Meat: Beef (meat from cattle over 9 months old), Mutton, Lamb.

Composition of meat:

• Protein- Muscles contain 15 to 20 percent protein. The lean meat contains 20 to 22 % proteins.
• Fat- The fat content of meat varies from 5 to 40 %.
• Carbohydrate- glycogen (animal poly-saccharide) & glucose.
• Water- About 70 to 75 % of meat muscles is composed of water
• Vitamin- Vitamin A, D, E and K.
• Minerals- It is a good source of phosphorus, iron and copper
• Pigments- Myoglobin (oxygen transporter in muscles) and haemoglobin.

Structure/characteristics of meat:

Meat structure can be studied in two forms:

1. Physical characteristics
2. Chemical characteristics
3. Physical characteristics:

• Lean or flesh part: It is composed of microscopic fibres which are tube like and tapering at the ends and vary in size. These fibres are held together by the CONNECTIVE TISSUES. Fats, blood cells and nerves are found in the connective tissue. Individual fibre is made up of outer walls and the cell contents. Muscles are composed of bundles of microscopic fibre and each bundle is enclosed in a sheath of connective tissue which extends beyond the muscle to form a tendon and ligament. Tendon hold muscles to bony framework.
• Fatty Tissue: fat globules lie embedded in a network of connective tissues. The distribution of the fatty tissue is inter and intra- muscular under the skin.
• Bones: long shafts of the bones are composed of compact bony tissue. A centre canal is filled with yellow marrow. Contain red marrow which has get blood cells.

2. Chemical characteristics:

Chemical characteristics consist of minerals, vitamins, carbohydrates, fats, proteins and water.

Additionally pigments responsible for the colour in the meat is myoglobin.

Quality factor of meat:

• Age
• Sex
• Species
• Colour
• Fat content
• Texture and tenderness
• Odour
• Amount of sugar
• Marblings: It is the fat which is dispersed between the meat and the fibres of connective tissue. It helps the meat to remain moist when dry methods are applied. Meat having small amount of connective tissues should be cooked by dry methods and long cuts which require longer cooking time should be stewed or braised.

 

LAMB/MUTTON:

 

Lamb is the meat of a young sheep, mutton the flesh of the mature sheep or goat. Lamb usually is the flesh of animals not more than 14 months of age. The average weight of an imported lamb is 16 kg and for mutton it is upto 25 kg. The average weight of an Indian lamb is 10 – 14 kg, for mutton, it is between 20 kg to 22 kg.

Quality of Lamb and Mutton-

• A good quality animal should be compact and evenly fleshed.
• The lean flesh should be firm, of a pleasing dull red colour and of a fine texture or grain.
• There should be an even distribution of surface fat which should be hard, brittle and flaky in structure and a clear white colour.
• In a young animal the bones should be pink and porous, so that, when cut, a degree of blood is shown in their structure. As age progresses the bones become hard, dense, white and inclined to splinter when chopped.

 

 

Cuts of Lamb/Mutton-

 

S. NO.	CUTS/JOINTS	FRENCH NAMES	USES	APPROXIMATE      WEIGHT
				LAMB	MUTTON
1	Shoulder (2)	L’épaule	Roasting, stewing	3 kg	4 kg
2	Legs (2)	Le gigot	Roasting, braising	3.5 kg	5 kg
3	Breast (2)	La poitrine	Roasting, stewing	1.5 kg	2.5 kg
4	Saddle	La selle	Roasting, grilling, frying	3.5 kg	5 kg
5	Best end	Le carré	Roasting, grilling, frying	2 kg	3 kg
6	Middle neck	Les basses côtes	Stewing	2 kg	3 kg
7	Scrag end	Le cou	Stewing, broth	½ kg	1 kg

 

 

 

 

BEEF/VEAL:

Beef and veal are flesh got from the bovine animals and they are classified by their ages.

Veal (Veau) is the flesh of calf less than three months of age which lives on milk. Calves are between 3 to 8 months. Beef is the meat taken when the animal is above 8 months.

Quality of Beef-

• The lean meat should be bright red, with small flecks of white fat (marbled).
• The fat should be firm, brittle in texture, creamy white in colour and odourless.
• Older animals and dairy breeds have fat which is usually a deeper yellow colour.

Quality of Veal-

• The flesh should be pale pink in colour.
• The flesh should be firm in structure, not soft or flabby.
• Cut surfaces should be slightly moist, not dry.
• Bones, in young animals, should be pinkish white, porous and with a degree of blood in their structure.
• The fat should be firm and pinkish white.
• The kidney should be firm and well covered with fat.

 

Cuts of Beef/Veal-

 

SL.NO.	CUTS/JOINTS	FRENCH NAMES	USES	APPROX. WEIGHT
	Hindquarter
1	Shin	La jambe, Le jarret	Clarification, beef tea, stews and mince	7 kg
2	Topside	La tranche tendre	Braising, stewing, second-class roast	10 kg
3	Silverside	La plate de cuisse	Boiling, brined and boiled, stewing, mince	14 kg
4	Thick flank	Le gîte à la noix	Braising, stewing	12 kg
5	Rump	La culotte	Grilling, shallow frying (rump steak)	10 kg
6	Sirloin	L’aloyau	First-class roast, grilling, frying (entrecôtes)	9 kg
7	Wing rib	Les côtes d’aloyau	Good roast, grilling, frying (côtes de boeuf)	5 kg
8	Thin flank	La bavette d’aloyau	Boiling, stewing, mince, sausages	10 kg
9	Fillet	Le filet	Roasting, (Wellington), grilling, frying	3 kg

 

	Forequarter
10	Forerib	Les côtes premières	Good roast, grilling, frying (côtes de boeuf)	8 kg
11	Middle rib	Les côtes découvertes	Second-class roast and braising	10 kg
12	Chunk rib	Les côtes du collier	Braising, stewing, mince	15 kg
13	Sticking piece	Le collier coud	Stewing, mince, sausages	9 kg
14	Brisket	La poitrine	Boiling, brined and boiled (pressed beef)	19 kg
15	Plate	Le plate de côtes	Braising, stewing, mince, sausages	10 kg
16	Leg of mutton	L’épaule macreuse	Braising whole and as steaks, stewing, mince	11 kg
17	Shank	La jambe	Consommé, beef tea	6 kg

 

 

 

 

 

 

 

 

 

PORK:

 

The flesh of a domestic pig is termed as Pork. The male pig is called a

Boar, the female a sow. When 5 – 6 weeks old a piglet is known as a

suckling or suckling pig. Pork is either eaten fresh or in cured form, as it

lends itself very well to curing, brining and smoking.

Many chefs recommend that pork be well done to the point of dryness

to minimize the danger of the parasite trichina which causes trichinosis,

however it is also recommended for a safe internal temperature for

pork at 170°F (76.7°C), so that the meat remains moist and tender.

Quality of Pork-

• Lean flesh should be pale pink, firm and of a fine texture.
• The fat should be white, firm, smooth and not excessive.
• Bones should be small, fine and pinkish.
• The skin or rind should be smooth.

Cuts of Pork-

 

SL.NO.	CUTS/JOINTS	FRENCH NAMES	USES	APPROXIMATE WEIGHT
1	Head	La tête	Boiling (For brawn or whole, decorate for buffet)	3.5 kg
2	Spare Rib	L’échine	Stewing, braising (Second-class roast or pies)	1.5 kg
3	Loin	La longe	Roasted, braised, peeled (First-class roast whole, stuffed or chops)	5.5 kg
4	Leg	Le cuissot	Roasted, boiled, braised (First-class roast, dissected as roast and escalopes)	4.5 kg
5	Shoulder	L’épaule	Boiled, Roasted (Second-class roast, ragôut, pie, sausages, mince)	3 kg
6	Belly	La poitrine	Boiling, braising, pie	1.5 kg
7	Trotters	Les pieds	Boiling, frying, grilling, brawn, aspic	2 kg

 

 

 

 

 

VARIETY MEATS (OFFALS):

Variety meats are also known as offals. It is the internal organ of the butchered animal.The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. Some cultures shy away from offal as food, while others use it as everyday food or in delicacies.

 

Most common types of offal-

Species	Common Offal	Uses/Notes
Beef	Heart	Beef offal is more commonly retailed
	Liver
	Kidney
	Tongue
	Tripe
	Oxtail	The only external offal meat
Veal	Heart
	Liver	Veal offal is more commonly served in restaurants than other types.
	Kidney
	Tongue
	Brains
	Sweetbreads	Thymus gland
Pork	Liver	Pork offal is stronger in flavour; the liver is most commonly used in pâté.
	Heart
	Kidney
	Intestines	Used for sausage casings
	Skin	Used to make cracklings or chicharron
	Blood	Used for blood sausage and black pudding
Lamb	Liver	Lamb offal is milder in flavour
	Heart
	Kidney
	Tongue
	Intestines	Used for sausage casings
Chicken	Heart, Liver, Gizzard	These three are often referred to as giblets as a whole.
Duck/Goose	Liver	fatty livers.

• Liver: Liver is very fine textured and is almost devoid of the characteristic fibre bundles found in red meat (liver has no grain). Consequently, it is very tender and can be sliced in any direction needed to attain the best yield. It can be prepared using dry heat. It has a very distinct flavour and is relatively inexpensive.
• Kidney: Kidneys are either smooth, bean-shaped (in lamb and pork) or irregularly shaped with reddish-brown lobes and deep clefts (beef). Beef kidneys are very tough and require intense moist heat cookery.
• Heart: Heart is retailed whole, halved, or cut into slices depending on species and size. The inside of the heart contains string-like sinew, which should be removed if the heart is being stuffed and cooked. Dry heat is suitable for cooking heart. It is commonly stuffed and roasted whole or slices are seasoned and pan-fried.
• Tongue: The surface of the tongue is very coarse and requires a long period of slow cooking to be able to remove it (six to eight hours of simmering). Once skinned, the tongue can be sliced and is quite tender. There is a very large amount of gelatin in the meat which provides a rich flavour. It is often pickled or corned before cooking.
• Tripe: Tripe is processed from the muscular inner lining of the stomach. It can be smooth or honey-combed depending on which chamber of the animal’s stomach it is harvested from. It is commonly sold fresh or pickled. Washed tripe, also known as dressed tripe, is boiled and bleached, giving it the white colour more commonly seen for sale. Tripe requires moist heat cookery to break down its rubber-like texture. It is most commonly used in soups and stews.
• Sweetbreads: Sweetbreads are the thymus glands of calves and mature beef. They are pinkish-white in colour. Veal or calf sweetbreads are considered a great delicacy. They are largest in size when the calf is five to six weeks old and decrease in size as the animal ages. Sweetbreads should be thoroughly soaked in cold water, then blanched so that the membrane can be removed. They then can be braised, or cooled then sliced and breaded for pan frying.
• Brain: Brains are a small volume seller. They perish very quickly so are generally frozen at the plant as soon as they are harvested from the animal. They are mild in flavour and have a delicate texture. Calves brains are most commonly used. They can be prepared much the same as sweetbreads. Brain is extremely high in cholesterol.
• Oxtail: Oxtail is classified as offal even though it is not an internal organ. Oxtail is mainly used for making soup to extract its rich flavours. It is more bone than meat, but the meat from the oxtail, once properly braised, is very rich in flavour.
• Cheeks and head: These are not technically offal, but increasingly popular are beef and veal cheeks, while pork heads are used to make headcheese, a type of sausage consisting of the meat from the head set in a gelatin base made from the cooking liquid.
• Caul fat: Fine membrane of fat which covers the stomach of hogs, Caul fat is used for barding (wrapping or covering) lean cuts of meat, ground fillings and sausage meat

 

 

POULTRY:

The most commonly consumed type of poultry is chicken. Its neutral flavour readily absorbs Flavors from the seasonings, marinades and sauces making it great for many different dishes. It includes the different variety and sizes of chicken, turkey, duck, and goose.

Quality of Poultry-

• Plump breast
• Pliable breast bone
• Flesh firm
• White skin with bluish tint
• Smooth legs with small scales
•  

Cuts of chicken-

 

Rigor mortis- after the animals are killed, the muscles become stiff and hard. This is due to the clotting of the MYOSIN (a protein present in meat) which is converted to lactic acid. This condition is called RIGORMORTIS and has its importance in food production because of the fact that the meats are not cooked while they are in the state of Rigor Mortis. When the meats are held for certain time duration at a temperature of 2 to 5° C for 12 to 24 for hours, the Rigor Mortis disappears making the meat tenderer. Veal and Pork should not be hung. Veal due to lack of fat results in excessive drying and pork has high fat content which goes rancid if hung for a longer time. RIPENING OF MEATS This term is applied to the changes which occur in the meat as they are hung in the cold storage. These changes are due to enzymatic action which makes the meat juicy and improve the flavour and tenderness to long ripening time, also result in strong bad flavour / odours. Ageing does not improve veal and pork but beef and lamb are generally ripened. Veal due to lack of fat results in excessive drying and pork has high fat content which goes rancid if hung for a longer time. Marbling is intra muscular fat tissue that contributes to meat quality. Marbling causes the meat to be firm and to reflect a desirable colour of the lean meat.

 

 

RICE,CEREALS AND PULSES

 

RICE:

INTRODUCTION-

• Rice is the seed of the grass species Oryza sativa.
• As a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world’s human population.
• Rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years.
• Rice cultivation is well-suited to countries and regions with low labour costs and high rainfall, as it is labor-intensive to cultivate and requires ample water.
• However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems.
• Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

Growth and cultivation: The growth of rice is different from the other cereals. It is capable of being grown in standing water or on dry lands unlike other cereals known as upland rice and account for 15% of rice cultivation. It can be grown in hot and wet climate of heavy rainfall ( 120-200 cm).

Processing: rice before milling with presence of husk is called rough rice (paddy) and later it is called raw rice ( brown rice).

Composition of rice:

Carbohydrates- 72-75%

Protein- 7-8 %

Fat- 1%

 

 

 

CLASSIFICATION OF RICE-

 

Long Grain Rice	Short Grain Rice	Glutinous Rice	Wild Rice
Brown Rice White Rice Basmati Brown basmati Surinam rice Jasmine rice Patna rice	Pudding rice Carolina rice Java rice Italian        rice       (Arborio, Vialone nano, Carnaroli) Spanish                     rice           (Bahia, Bomba)	Chinese rice Thai rice Japanese rice Sushi rice Shinmai rice	Giant Canadian Red camargue

 

Long grain rice: These are used for savoury dishes and are three times longer and wide as well. After cooking, each grain separates individually.

Short grain rice: These are also known as round grain because of their shape and are mostly used to make sweets. Some grains are medium sized and are used in savoury preparations as they give a creamy texture.

Glutinous Rice : This type of rice does not have any content of gluten but is called so due to its stickiness after cooking. It is mostly popular in Asian cooking. It is also referred to as sticky or sweet rice.

Wild Rice: Wild rice is not actually rice but the grasses that grow in marshy areas of North American great lakes. It has got a nutty aroma and is quite expensive and hence used in combination with white long grain rice.

SELECTION/IDENTIFICATION OF RICE:

• Selecting rice is a very tricky thing. One cannot judge the quality of the rice by its colour as it is available in different shapes and sizes.
• However there is one thing that we must check out-the difference between new rice and old rice.
• This must be again asked of the supplier as it is difficult to make out the new rice from the old one.
• One could easily spot small insects called weevils in old rice and they can easily be washed away.
• Many people prefer rice with weevils, as it is an indication of good old rice; but in hotels one cannot afford to risk to serve customers with any of the infested rice, so industrially cleaned and picked rice is delivered at a premium price.
• If the rice is new, then there would be more starch in it and the grains will be sticky when cooked. This might be a good idea for rice puddings such as kheer but it will not be used in preparing pilaf or good biryani.
• One should purchase rice from reputable suppliers and ensure that they are free of any contaminants such as stones and pebbles.

 

COOKING RICE:

1.Drainage method: While cooking with drainage method, 4 litres of boiling water should be used for every 500 g of rice. When tender and cooked the rice has to be strained to drain away all the water. Then it should be spread on the table to dry a little. This method would result in producing separate and unstuck grains. This method is used for basmati, brown basmati, red camargue, and brown rice.

2.Absorption method: This method is commonly used for making pilaf or buttered herb rice and it is more like braising. Rice is first sautéed in fat and then cooked with liquid preferably in oven. Fat gives flavour and also keeps grains separate. Absorption method is used for basmati, Thai fragrant rice, short grain rice, and glutinous rice. It may also be used for brown rice and American long grain rice. In this method washed rice is cooked in a covered pan with a tight lid until the rice is cooked and is tender. This process can take more than 25 minutes to cook.

 

 

Storage of rice:

Should be stored in a dry place away from moisture at cool temperature. Longer storage neem leaves and boric powder can be used.

 

 

 

 

 

 

 

CEREALS:

INTRODUCTION-

Cereals are seeds of grass plants and they comprise edible grains such as wheat, oats, rice, etc. The term cereal is derived from the Roman name ceres after the goddess of agriculture. Cereals are rich source of complex carbohydrates and hence these are used in various forms and at almost any time of the meal.

CLASSIFICATION:

The two categories of cereals are as follows:

1. Staple crop:

Cereal crops are grown in large quantities and provide more food energy to the worldwide are therefore known as staple crops. They include wheat, rye, oats, and barley.

2. Pseudo cereals:

Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudo cereals.

VARIOUS TYPES OF CEREALS:

S.NO.	Cereal	Hindi name/alternative names
1	Pearl barley	Barley/jowar
2	Buckwheat	Kuttu
3	Maize	Corn, masa, makki
4	Oats	Vilayti jai
5	Wheat	Kanak
6	Sago	Sabudana
7	Bran	Kanni
8	Rice	Chawal
9	Sorghum	Jowar
10	Foxtail millet	Kangni
11	Finger millet	Mandua/ragi
12	Banyard millet	jhanghora
13	Kodo millet	Kodra
14	Quinoa
15	Chia
16	Pearl millet	Bajra

 

PULSES

INTRODUCTION:

• Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colours.
• Pulses are annual crops that yield between one and 12 grains or seeds. The term “pulses” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green.
• Between 2010 and 2013, 173 different countries grew and exported pulses.
• Pulses are healthy, nutritious and easy to cook with. Growing pulses also promotes sustainable agriculture, as pulses crops help decrease greenhouse gases, increase soil health, and use less water than other crops.
• Pulses are leguminous crops and therefore, help in restoring soil fertility by fixing nitrogen from the air. These are, therefore, grown in rotation with other crops. In view of the above the importance of pulses in Indian agriculture is significant.

Different varieties (commonly used ):

• Bengal gram- chana
• Black gram- urad dal
• Red gram- arhar dal, tur dal
• Green gram- moong dal
• Lentil- masoor dal
• Kidney beans – rajma
• Soyabeans
• Kabuli chana

COOKING OF PULSES-

 Majority of the pulse found, with a few exceptions, need to be simmered for a considerable amount of time in a covered pan. When baking them in the oven sufficient amount of water is to be added. Pulses can be cooked by various cooking methods but the most common ones are boiling, stewing, and sometimes braising.

VARIOUS TYPES-

S. No.	Common Beans	Alternative / Hindi names
1.	Haricot Beans	Navy beans, Boston Beans, Pearl haricots, fagiolis
2.	Flageolet Beans	Green haricot beans
3.	Pinto Beans	French beans, snap beans, bush beans, pole beans
4.	Kidney Beans	Rajma
5.	Cannellone Beans
6.	Chickpeas	Garbanzo beans, Lahori choley, Kabuli Chana
7.	Black Beans	Turtle beans
8.	Black eyed beans	Black eyed peas, cow pea, Lobiya, Rongi, Feijao
9.	Borlotti Beans	Fasiola Beans, Cranberry Beans
10.	Ful medames
11.	Moong	Mung, Green gram, Golden gram
12.	Aduki beans	Adzuki beans
13.	Butter beans	Lima beans, Madagascar beans
14.	Broad beans	Fava Beans
15.	Black, red, green & white soya beans	Soy
16.	Green & brown lentils	Continental lentils
17.	Red split lentils	Masoor
18.	Puy beans
19.	Yellow lentils	Arhar dal, toor dal, pigeon pea
20.	Yellow & green split pea	Vatana, Matra
21.	Brown Speckled rattle snake beans
22.	Black gram	Urad dal
23.	Moth beans	Papillon, haricot, dew bean
24.	Garden Peas	Mattar
25.	Bengal Gram	Chana Dal
26.	Appaloosa bean
27.	Congo	Guga Peas
28.	Lablab	Moth ki dal
29.	Black Kidney beans	Kaale ranwah
30.	Black Chickpeas	Kaala chana

 

Difference between Cereals and Pulses

 

Cereals	Pulses
These are the seeds of grass plants such as wheat, rice, barley, oats, etc.	These are the edible seeds of certain legumes.
These are usually ground into flours.	These are soaked and boiled to be made into stews, soups, salads, etc.
These are rich sources of complex carbohydrates.	These are rich sources of proteins.
Cereal is usually covered with husk that is often eaten as bran, which is a rich source of fibre. It is also added to flours to make bran bread or breakfast cereals.	The husk of pulses do not find any usage like those of cereals.
Examples: barley, corn, buckwheat, etc.	Examples: kidney beans, peas, black gram, etc.