Upload
amberlynn-morgan
View
216
Download
3
Tags:
Embed Size (px)
Citation preview
Pork
Pork Nutritional Information
Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat.
Pork is considered a lean meat if the fat is trimmed.
Meat• Meat is the edible muscle of the animal
– Meat is composed of:• Muscle Tissue • Connective Tissue • Fat
• The toughest cuts of meat are found in the parts of the animal where the muscles are worked the most.
Cuts of Pork– Wholesale
• Large cuts that are sold to supermarkets
– Retail • Smaller cuts divided by the supermarket • These come from the whole sale cut
Side LegBoston Shoulder
Picnic Shoulder
Retail Cuts
• Boston Shoulder – Ground meat, sausage, and
shoulder roast
• Picnic Shoulder – Arm roasts and stews
• Loin – Pork chops, tenderloin, roasts,
ribs, Canadian style bacon
*you get the largest variety from this wholesale cut
• Side– Spare ribs and sliced bacon
• Leg – Ham and leg cutlets
Cooking Methods -Less Tender Cuts
• Less tender cuts (arm/shoulder roasts, stew meats) need to be tenderized. – before the cooking process by marinating.– During the cooking process by using a moist
heat cooking method.
• Using Moist Heat – This breaks down the collagen making the
meat tender
Cooking Methods – Moist & Combination
1. Simmering/Sautéing – moist heat cooking method– using a small amount of oil over medium heat in an
uncovered pan.
2. Stewing – moist heat cooking method– cooking in a liquid over low heat in a covered pot
3. Braising – combination cooking method using both moist and dry
heat– typically the food is first seared at a high temperature
and then finished in a covered pot with liquid
Cooking Methods - Tender Cuts
• Tender cuts primarily come from the loin – pork, cops, tenderloin, roasts, ribs, and
Canadian bacon • Due to the tenderness of the meat, dry
cooking methods can be used– this will cook the meat quickly
Cooking Methods - Dry Heat1. Grilling
• Cooking over a direct heat source
2. Broiling • Cook 4 inches under
direct heat
1. Barbequing • Grilling over indirect
heat
2. Roasting • Unless specified
roast in an uncovered shallow pan at 350 degrees