Meat Preparation & Cooking Methods

Meat Preparation & Cooking Methods

STEM Connect

​Learning Goals

• ​Identify dry-heat & moist-heat methods of cooking meat.

• Identify heating methods.

• ​Describe safety & sanitation procedures to prevent illnesses & contamination.

• ​Describe proper meat cooking & storage techniques.

​Heating Methods

• ​Conduction — Kinetic energy is transmitted from molecule to molecule without displacement of the molecules.

  • Muscle tissues are heated primarily by conduction when there is direct contact with a heat source, such as the heated surfaces of electric range burners or the flame of gas burners. 

• ​Convection — Heated air moves in currents around the piece of meat and the surrounding medium. 

  • Convection currents are mechanically stimulated by a blower in a convection oven making cooking more economical because it results in time and power savings.

• ​Radiation —Two types of radiation are used in meat cookery: infrared and microwave.

  • Infrared radiation is the transfer of heat energy by long electromagnetic waves which pass from a high-temperature surface to a low-temperature surface.

  • In microwave radiation, energy is supplied by short electromagnetic waves. These microwaves penetrate food, causing polar molecules (e.g., water) within the food to move rapidly and to vibrate. As the molecules rub against one another, the resulting friction creates heat, which is known as thermal motion. 

​Dry-heat vs. Moist-Heat

• Dry-heat methods of cooking are suitable for tender cuts of meat or less tender cuts which have been marinated. Dry heat methods include roasting, oven broiling, grilling, pan-broiling, panfrying and stir—frying.

• ​Moist-heat methods of cooking are suitable for less tender cuts of meat. Moist-heat cooking helps to reduce surface drying in those cuts requiring prolonged cooking times

Open Ended

Explain the difference between dry-heat & moist-heat cooking methods.

Dry-Heat Methods​

• Roasting - ​a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. 

• Broiling - is the cooking technique that uses radiant heat from above to cook your food, so it’s like upside-down grilling. Broiling is a good method to use for thinner, leaner cuts of meat. Broiling is also a way to add color, crispness and flavor to a baked or roasted food.

• ​Grilling - due to the method of heating, grilling is actually a method of broiling. Meat can be grilled on a grid or rack over coals, heated ceramic briquettes or an open fire. 

• ​Pan-broiling - a faster and more convenient method than oven broiling for cooking thinner steaks or chops.

• ​Stir-frying - similar to panfrying except that the food is stirred almost continuously and cooking is done with high heat, using small or thin pieces of meat.

• ​Deep-frying - meat is cooked immersed in fat, the process is called deep-fat frying. This method is only used with very tender meat. 

• ​Pan-frying - differs from pan-broiling in that a small amount of fat is added first, or allowed to accumulate during cooking. 

​Moist-Heat Methods

​Braising - Meat can be braised in cooking bags designed specifically for use in the oven. Use of oven—cooking bags can reduce cooking time for larger cuts of meat. No additional water is needed, as moisture is drawn out of the meat due to the atmosphere created by the cooking bag.

​Cooking-in-Liquid (Stewing) — less tender cuts of meat can be covered with liquid and gently simmered until tender. Care should be taken not to let the temperature of the liquid exceed 195°F, because boiling (212°F) toughens meat protein.

Multiple Choice

A cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides from an open flame, oven, or other heat source. 

• Broiling

• Deep-frying

• Pan-frying

• Roasting

Open Ended

Pick one: chicken thigh or pork tenderloin

Based on what you picked, choose two heat-cooking methods you would use to prepare that cut of meat. Identify if the methods are dry or moist-heat.

Multiple Choice

Food is stirred almost continuously and cooking is done with high heat, using small or thin pieces of meat.

• Pan-frying

• Broiling

• Stir-frying

• Grilling

​How to cook meat:

Reheating & Thawing​

• ​Thawing: It is important to remember safety and proper techniques when thawing out meat and poultry. Following suggested guidelines is essential to food safety. There are three safe ways to thaw meat: in the microwave, in the refrigerator, in cold water (make sure to place in an air-tight, water-tight bag).​

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• Storing: Once meat has been cooked it is important that it is cared for properly to prevent growth of bacteria. Foods should be refrigerated or cooled to 40°F within two hours of cooking. Leftovers that are placed in shallower containers cool more quickly.

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• Reheating: When reheating items they should reach a temperature of 140°F.

Multiple Choice

At what temperature should we cook ground meats (NOT chicken/turkey)?

• 150^o

• 160^o

• 165^o

• 170^o

Multiple Choice

Which is NOT a method of safely thawing out food?

• Soak in warm water

• Microwave

• Refrigerate

• Bag & place in cold water.

Open Ended

Explain the importance of proper cooking, thawing, and reheating techniques and why we have specific cooking temperatures for different cuts of meat.