2. WASHING
Generally, the only occasion in which you
will have to wash meat is when it comes
into contact with blood during preparation.
After washing, dry the food thoroughly with
absorbent kitchen paper.
3. 1. SKINNING
Most of the meat you dealt with has
been already skinned by the supplier
4. 2. DICING
Meat are diced when it is cut into cubes for
various types of casseroles, stems, curries and
dishes such as steak, kidney pie and pudding
5. 3. TRIMMING
REASONS FOR TRIMMING
a.Improve the appearance of the cut joint
b.Leave as much as the meat intact as possible
c.Leave an even thickness of fat (where fat is to
left). How much fat you trim off will depend on
the type of meat, preference, and the cooking
process to be used.
d.Remove as much gristles and sinews as possible
6. 4. SLICING
It is cutting of meat by determining the direction
of the grain (the muscle fibers), and cut across
the grain. This is particularly important with
tougher cuts such as steak, in which the grain is
also quite obvious. You slice meat with-instead of
against-the grain.
7. 5. SEASONING
a. Use white pepper or cayenne pepper on food which
you want to keep attractive with white color.
b. Add salt to roast and grill after the meat has
browned. Adding salt before cooking will extract the
juices of the meat to the surface, and slows down the
browning reactions (which need high temperature and
dry heat)
8. 6. COATING
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise
the flour becomes sticky and unpleasant.
b. Bread crumbs – coat the mea in flour, then egg
wash (egg wash is made lightly beaten whole egg
with a little water/milk) and finally with the
bread crumbs
