Les 7 Meat

Welcome to the online class
Start lesson:
8.30 uur 20IMHA
10.25 uur 20IMHB
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper.
Topic of this lesson:
Meat
1 / 31
next
Slide 1: Slide
horecaMBOStudiejaar 1

This lesson contains 31 slides, with interactive quizzes, text slides and 1 video.

time-iconLesson duration is: 50 min

Items in this lesson

Welcome to the online class
Start lesson:
8.30 uur 20IMHA
10.25 uur 20IMHB
Microphone
off
Camera
on
Do you have a question or comment?
Raise your hand or use the chat
What do you need for this lesson?
Pen and paper.
Topic of this lesson:
Meat

Slide 1 - Slide

3rd  Period

Slide 2 - Slide

Slide 3 - Slide

Quiz time
Rules for your final tes
Explanation about meat
Teaching objectives
Retrospective last week

Slide 4 - Slide

Slide 5 - Slide

         Teaching objectives

  • The student can give a extensive definition of “meat
  • The student knows and can explain the three types of meat tissues
  • The student can explain three points that should be taken into account when purchasing meat
  • Students can identify the critical points when frying meat
  • At the end of the lesson, students can name the different Cuisson from English to French, German and Dutch
  • Students know the relationship between temperature and different types of meat and different types of origin

Slide 6 - Slide

timer
1:00

Slide 7 - Slide

Slide 8 - Slide

Slide 9 - Slide

Slide 10 - Slide

Slide 11 - Slide

  1. Yes, fast and short. Thymus
  2. Yes, meat with a lot of connective tissue
  3. Yes, breaded meat
  4. Yes, yarn flavoring moisture
  5. No, gives no taste
  6. Yes, taste because of the maillard response
  7. Yes, below boiling point. For example kidneys

Slide 12 - Slide

  1. Yes, with large pieces of meat such as ham
  2. Yes, meat with a lot of connective tissue
  3. Yes, keep in mind coloring and cooking
  4. Yes, especially meat with little connective tissue, otherwise low and slow
  5. Yes, only if meat is wrapped in dough. Beef Wellington
  6. Yes, reheating pre-fried meat

Slide 13 - Slide

Slide 14 - Slide

Slide 15 - Video

name the steps to cook a perfect steak

Slide 16 - Mind map

  • Raw 
  • Very rare
  • Rare
  • Medium
  • Well Done

Slide 17 - Slide

The description “ fried meat with red center and red on all sides is also referred to as ...

A
Rare
B
Very rare
C
Bien cuit
D
Medium

Slide 18 - Quiz

The term Bien cuit is also referred to as ...

A
Rare
B
Very rare
C
Wel-Done
D
Medium

Slide 19 - Quiz

What core temperature does a medium steak have?

A
40
B
50
C
56
D
60

Slide 20 - Quiz

What core temperature does a raw steak have?

A
40
B
50
C
56
D
60

Slide 21 - Quiz

Which piece of meat is described here?
A tender, soft and juicy piece of meat that is cut from the back and is super tender?

A
Tenderloin
B
Steak
C
Beef sausage
D
Medium

Slide 22 - Quiz

The difference between a tournedos and a steak is the ...
Two answers are possible.
A
quality, a tournedos is cut from the topside, a bullet steak from the hare of the cow.
B
quality, a tournedos is cut from the hare and is the finest piece of meat from a cow, a bullet steak is slightly less qualitatively.
C
price, a steak is more expensive than a tournedos, because the quality is better.
D
price, a tournedos is more expensive than a steak, because it is cut from the most expensive part of the cow.

Slide 23 - Quiz

What is the correct order of steaks if you start with the cheapest and end with the most expensive?
A
Dutch steak, steak, tournedos.
B
Dutch steak, tournedos, beef steak.
C
Bullet steak, tournedos, Dutch steak.
D
Tournedos, Dutch steak, beef steak.

Slide 24 - Quiz

Investigate in 5 minutes: What is the original carpaccio made of?
A. Beef tenderloin
B. Thin loin
C. Fat loin
D. Diamond tenderloin
timer
5:00

Slide 25 - Open question

What does slow cooking mean?

Slide 26 - Open question

Slide 27 - Slide

Name two things you learned today
21 IMH A&B
21 IMH C&D

Slide 28 - Slide

Slide 29 - Slide

Slide 30 - Slide

Slide 31 - Slide