洲际酒店集团餐饮部员工培训ppt(英文原版)

BEEF KNOWLEDGE Products knowledge training for new kitchen staff 2 Fresh beef has cream-colored fat and bright red meat. The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy. Lower grades of beef have thicker marbling or no marbling, so the meats tougher after you cook it. Choice breeds include Angus, Kobe, Chianina, and lean but tender Piedmontese. CHUCK RIB LOIN ROUND BREAST & FLANK MISCELLANEOUS CUTS 3 The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavourful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. Its usually best to cook them slowly in a liquid. Synonyms: beef shoulder CHUCK 返回 4 = blade pot roast = blade chuck roast BLADE ROAST 5 = chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak CHUCK EYE STEAK 6 = cross rib pot roast = Boston cut = English cut roast = English roast = thick rib roast = bread and butter cut = beef chuck cross rib pot roast CROSS RIB ROAST 7 POT ROAST 8 Meat from the rib section tends to be tender and well marbled with the fat that makes steaks and roasts juicy and flavorful. Rib steaks and roasts are sometimes called “prime rib“ even when the meat isnt good enough to be graded “prime“ by the USDA. Its best not to marinate rib cuts. RIB 返回 9 = Delmonico steak = Spencer steak = market steak = fillet steak = beauty steak RIB-EYE STEAK 10 RIB ROAST small end rib roast = sirloin tip roast 11 LOIN The loin yields the most tender and expensive cuts of beef-but not the most flavourful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin arent as tender, but theyre a bit more flavourful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare. 返回 12 = tenderloin steak = fillet steak = fillet de boeuf = tender steak FILET MIGNON 13 PORTERHOUSE STEAK 14 SIRLOIN STEAK 15 T-BONE STEAK 16 TOP SIRLOIN STEAK 17 TRI-TIP ROAST = tri tip roast = triangle-tip roast = beef loin tri-tip roast = sirloin tri-tip roast 18 The round is a kind term for the rear end of the carcass. Those muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Round cuts do well if theyre cooked with moist heat, and many of them can also be roasted, as long as theyre not overcooked. ROUND 返回 19 TOP ROUND STEAK = London broil = butterball steak 20 ROUND STEAK 21 RUMP ROAST 22 BREAST & FLANK The breast and flank yield an assortment of cuts, including the flank steak, skirt steak, hanger steak, brisket, and short ribs. 返回 23 HANGER STEAK = hanging tender = butchers steak = butchers tenderloin = onglet 24 FLANK STEAK 25 SHORT RIBS = flanken = chuck short ribs = barbecue ribs = braising ribs = English short ribs 26 SKIRT STEAK 27 MISCELLANEOUS CUTS This category includes cuts taken from different parts of the carcass, including ground beef, stew meat, and soup bones. 返回 28 BEEF BONES = beef soup bones