COOKERY

1. Introduction of
Meat

2. Meat is a term for the
flesh of cattle (beef and
veal), sheep (lamb) and
pigs (pork

3. 20XX presentation title 3
• Water
• protein,
• fat,
• amounts of minerals
• vitamins.
CONTAINS:

4. 20XX presentation title 4
Beef is divided into large sections called primal cuts.
12th and 13th ribs- forequarter and head quarter
Carcass- a slaughtered
body of an animal
8 primal cuts of beef
 Chuck
 rib,
 loin
 round,
 brisket,
 shank,
 short plate,
 flank

5. 20XX presentation title 5
Pork is divided into large sections
called primal cuts. These primal
cuts are then broken down further
into individual retail cuts.
4 primal cuts of pork:
Shoulder
Leg
Loin
belly

6. 20XX presentation title 6
Beef is the most consumed
red meat followed by pork and
the least are lamb, sheep

7. 20XX presentation title 7
Sheep meat is also a staple food in
some parts of the world and is
consumed in many regions. Sheep
meat is otherwise known as mutton
(meat of mature sheep) or lamb
(immature sheep) also classified as
red meat.

8. 20XX presentation title 8
Types of knife

9. French knife or chef‘s knife – for general purpose chopping, slicing, and dicing
20XX presentation title 9

10. • Utility knife –
used for
carving roast
chicken and
duck.
20XX presentation title 10

11. 11
Boning knife – used for boning raw
meats and poultry.

12. 20XX presentation title 12
Slicer – used for carving and slicing cooked meats

13. 20XX presentation title 13
Butcher knife – used for cutting,
sectioning, and trimming raw
meats in the butcher shop

14. 20XX presentation title 14
Scimitar or steak knife - used for
accurate cutting of steaks

15. Cleaver – used for cutting
through bones.

16. 20XX presentation title 16
Column A Column B
1. Used for cutting through bones. A. Butcher knife
2. Used for carving and slicing
cooked meats B. Chef knife
3. For general purposes. C. Cleaver
4. Carving roast chicken and duck. D.Utility knife
5. Used for cutting, trimming raw meats. E. Slicer

17. 20XX presentation title 17

18. 20XX presentation title 18
Composition of Meat

19. Water – 70% of muscle tissue.
20XX presentation title 19
PRODUCT NAME PERCENTAGE WATER
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%

20. 20XX presentation title 20
Protein – 20% of muscle tissue. Protein coagulates when it is heated. It
becomes firmer and loses moisture. When protein has coagulated to the desired
degree, the meat is said to be done.

21. Fat – 5% of the muscle
tissue. The fat in meat
contributes to:

22. Fats contributes to:
juiciness
•Marbling is fat that is deposited
within the muscle tissue. Surface
fats protect the meat from drying
out during cooking. Adding
surface fat is called barding

23. 20XX presentation title 23
Tenderness
Marbling separates muscle fibers,
making meat easier to chew
Flavor- Fat is the main source of flavor in
meat.

24. CARBOHYDRATES – IT PLAYS A NECESSARY PART IN THE
COMPLEX REACTION,
called the maillard reaction, which takes
place when meats are browned by
roasting, broiling or sautéing. Without
carbohydrates, desirable flavor-
appearance of browned meats would not
be achieved.
20XX presentation title 24

25. 20XX presentation title 25

26. introduction
At Contoso, we empower organizations to
foster collaborative thinking to further drive
workplace innovation. By closing the loop
and leveraging agile frameworks, we help
business grow organically and foster a
consumer-first mindset.​
20XX presentation title 26

27. primary goals

28. quarterly performance
- 1.0 2.0 3.0 4.0 5.0 6.0
Q4
Q3
Q2
Q1
Series 1 Series 2
20XX presentation title 28

29. areas of growth
B2B SUPPLY CHAIN ROI E-COMMERCE
Q1 4.5 2.3 1.7 5.0
Q2 3.2 5.1 4.4 3.0
Q3 2.1 1.7 2.5 2.8
Q4 4.5 2.2 1.7 7.0
20XX presentation title 29

30. RICHARD BRANSON
“Business opportunities are like buses.
There's always another one coming.”
20XX presentation title 30

31. meet our team
TAKUMA HAYASHI MIRJAM NILSSON​ FLORA BERGGREN​ RAJESH SANTOSHI
president chief executive officer chief operations
officer
vp marketing
20XX presentation title 31

32. meet our extended team
TAKUMA HAYASHI MIRJAM NILSSON​ FLORA BERGGREN​ RAJESH SANTOSHI
president chief executive officer chief operations officer vp marketing
GRAHAM BARNES ROWAN MURPHY ELIZABETH MOORE ROBINE KLINE
vp product SEO strategist product designer content developer

33. plan for product launch
PLANNING synergize scalable e-commerce
MARKETING disseminate standardized metrics
DESIGN coordinate e-business applications
STRATEGY foster holistically superior methodologies
LAUNCH deploy strategic networks with compelling e-business needs
20XX presentation title 33

34. timeline
SEP 20XX
synergize scalable e-commerce
NOV 20XX
disseminate standardized
metrics
JAN 20XX
coordinate e-business
applications
MAR 20XX
foster holistically superior
methodologies
MAY 20XX
deploy strategic networks with
compelling e-business needs

35. areas of focus
B2B MARKET SCENARIOS
o Develop winning strategies to keep ahead of the
competition
o Capitalize on low-hanging fruit to identify a ballpark value
o Visualize customer directed convergence​
CLOUD-BASED OPPORTUNITIES
o Iterative approaches to corporate strategy
o Establish a management framework from the inside
20XX presentation title 35

36. how we get there
ROI
o Envision multimedia-
based expertise and
cross-media growth
strategies
o Visualize quality
intellectual capital
o Engage worldwide
methodologies with
web-enabled
technologies
NICHE MARKETS
o Pursue scalable
customer service
through sustainable
strategies
o Engage top-line web
services with cutting-
edge deliverables
SUPPLY CHAINS
o Cultivate one-to-one
customer service with
robust ideas
o Maximize timely
deliverables for real-
time schemas
20XX presentation title 36

37. summary
At Contoso, we believe in giving 110%. By
using our next-generation data
architecture, we help organizations virtually
manage agile workflows. We thrive
because of our market knowledge and
great team behind our product. As our
CEO says, "Efficiencies will come from
proactively transforming how we do
business."​
20XX presentation title 37

38. thank you
mirjam nilsson
mirjam@contoso.com
www.contoso.com