64 | ; DEPARTMENT OF EDUCATION.

The tender cuts of meat are those taken from the back of the animal; e.g.,
the loin and ribs used as roasts, steaks, and chops. The shoulder and leg of
lamb, mutton, and veal are considered tender cuts owing to lack of age and
inactivity of the animal from which they are taken.

Tough cuts of meat are those taken from the parts of the animal getting the
most exercise; e.g., shanks, neck, navel, etc. These are cooked as stews, pot
roasts, or boiled meat.

The meat from well-fed animals is more tender and juicy than that from
animals deprived of good care and feeding. If meat is eaten soon after being
slaughtered it is tougher than meat that is hung and ripened.

‘

REASONS FOR COOKING MEAT.

. To develop flavour.

To soften the connective tissue when present in large quantity.
To kill any living organisms that may be present.

. To retain juices as in broiling or roasting.

. To extract juices as in soups or beef tea.

bo

Ot oo

METHODS OF COOKING.

I. By Application of Dry Heat..

Broiling—The meat is placed under the gas-flame or over glowing coals,
thus searing the outside and retaining the juices. The temperature at first
should be high enough to form the albuminous coating on the surface; then
the heat should be modified to cook the interior without a loss of nutrients or a
toughening of the protein.

Pan-broiling—The meat is cooked in a hot frying-pan without any fat. The
hot metal sears the surface just as a hot flame does in broiling.

Roasting.—The meat is cooked in a roasting or baking pan in the oven.
Sufficient moisture and fat is contained in the meat to furnish the moisture
for cooking and basting.

Il. By Application of Moist Heat.

Boiling.—This is immersing the meat in boiling water and cooking at a
temperature below the boiling-point (180°-210° F.).

Stewing.—This is long, slow cooking in a limited poem ey of water below
the boiling-point. The meat is cut in small pieces and browned first to retain
the juices and give it a good rich flavour. The pot is tightly covered and the
enclosed steam assists in the cooking. The nutrients drawn out in the liquid
by stewing are saved when the liquid is served with the meat as gravy.

_Pot-roasting.—The meat is cooked in a kettle on the top of the stove by first
searing the surface of the meat on all sides by contact with the hot metal, or
hot fat, then adding a small quantity of water to create steam to carry on the
cooking process.

Ill. By Cooking in Fat, as in:—

Frying.—This is cooking in deep fat. To prevent absorption of fat by meat
when fried, the fat must be hot enough to sear the surface of the meat as soon
as put in. The fat is never hot enough until it ceases to bubble. For cooked
mixtures an inch cube of bread should turn a golden-brown in 40 sec.; for
uncooked mixtures it should turn a golden-brown in 60 sec,

ke NE ae OY ee eee