IMH_Cooking_P4_Meat

• horeca
• MBO
• Studiejaar 1

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

4rd  Period

Meats

Soups and sauces

Option week exam

Processing week assignment

Test photo report presentation

Quiz time

Rules for your final tes

Explanation about meat

Teaching objectives

Retrospective last week

         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
  

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

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
   

name the steps to cook a perfect steak

Raw

Very rare

Rare

Medium

Well-Done 

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

1. Rare
2. Very rare
3. Bien cuit
4. Medium

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

1. Rare
2. Very rare
3. Wel-Done
4. Medium

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?

1. Tenderloin
2. Steak
3. Beef sausage
4. Medium

The difference between a tournedos and a steak is the ...
Two answers are possible.

1. quality, a tournedos is cut from the topside, a bullet steak from the hare of the cow.
2. 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.
3. price, a steak is more expensive than a tournedos, because the quality is better.
4. price, a tournedos is more expensive than a steak, because it is cut from the most expensive part of the cow.

What is the correct order of steaks if you start with the cheapest and end with the most expensive?

1. Dutch steak, steak, tournedos.
2. Dutch steak, tournedos, beef steak.
3. Bullet steak, tournedos, Dutch steak.
4. Tournedos, Dutch steak, beef steak.

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

What does slow cooking mean?

Name two things you learned today

Meats

Soups and sauces

Option week exam

Processing week assignment

Test photo report presentation