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IMH_Cooking_P4_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
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Slide 1:
Slide
horeca
MBO
Studiejaar 1
This lesson contains
28 slides
, with
interactive quizzes
,
text slides
and
1 video
.
Lesson duration is:
50 min
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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
4rd Period
Slide 2 - Slide
Meats
Soups and sauces
Option week exam
Processing week assignment
Test photo report presentation
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
Yes, fast and short. Thymus
Yes, meat with a lot of connective tissue
Yes, breaded meat
Yes, yarn flavoring moisture
No, gives no taste
Yes, taste because of the maillard response
Yes, below boiling point. For example kidneys
Slide 12 - Slide
Yes, with large pieces of meat such as ham
Yes, meat with a lot of connective tissue
Yes, keep in mind coloring and cooking
Yes, especially meat with little connective tissue, otherwise low and slow
Yes, only if meat is wrapped in dough. Beef Wellington
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
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 20 - 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 21 - 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 22 - 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 23 - Open question
What does slow cooking mean?
Slide 24 - Open question
Slide 25 - Slide
Name two things you learned today
Slide 26 - Open question
Meats
Soups and sauces
Option week exam
Processing week assignment
Test photo report presentation
Slide 27 - Slide
Slide 28 - Slide
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