洲际集团餐饮部培训PPT―BEEF

BEEFKNOWLEDGE,Productsknowledgetrainingfornewkitchenstaff,Freshbeefhascream-coloredfatandbrightredmeat.Thebestbeefismarbledwithfinestrandsoffat,whichbastesthemeatasitcooksandmakesittenderandjuicy.Lowergradesofbeefhavethickermarblingornomarbling,sothemeatstougherafteryoucookit.ChoicebreedsincludeAngus,Kobe,Chianina,andleanbuttenderPiedmontese.,CHUCK,RIB,LOIN,ROUND,BREAST&FLANK,MISCELLANEOUSCUTS,Thechucksectioncomesfromtheshoulderandneckofthebeef,andityieldssomeofthemostflavourfulandeconomicalcutsofmeat.Thedownsideisthatthesecutstendtobetoughandfatty,andtheyhavemorethantheirfairshareofboneandgristle.Itsusuallybesttocookthemslowlyinaliquid.,Synonyms:beefshoulder,CHUCK,返回,=bladepotroast=bladechuckroast,BLADEROAST,=chuckfilletsteak=chuckfiletsteak=beautysteak=chucktendersteak=fishsteak,CHUCKEYESTEAK,=crossribpotroast=Bostoncut=Englishcutroast=Englishroast=thickribroast=breadandbuttercut=beefchuckcrossribpotroast,CROSSRIBROAST,POTROAST,Meatfromtheribsectiontendstobetenderandwellmarbledwiththefatthatmakessteaksandroastsjuicyandflavorful.RibsteaksandroastsaresometimescalledprimeribevenwhenthemeatisntgoodenoughtobegradedprimebytheUSDA.Itsbestnottomarinateribcuts.,RIB,返回,=Delmonicosteak=Spencersteak=marketsteak=filletsteak=beautysteak,RIB-EYESTEAK,RIBROAST,smallendribroast=sirlointiproast,LOIN,Theloinyieldsthemosttenderandexpensivecutsofbeef-butnotthemostflavourful.Thechoicestportionisthetenderloin,whichisexquisitelytenderandlean.Thetoploinandsirloinarentastender,buttheyreabitmoreflavourful.Cutsfromtheloinrequireverylittleworktotastegreat.Indeed,steakloversconsideritalmostasacrilegetomarinatethem,ortocookthembeyondmediumrare.,返回,=tenderloinsteak=filletsteak=filletdeboeuf=tendersteak,FILETMIGNON,PORTERHOUSESTEAK,SIRLOINSTEAK,T-BONESTEAK,TOPSIRLOINSTEAK,TRI-TIPROAST,=tritiproast=triangle-tiproast=beeflointri-tiproast=sirlointri-tiproast,Theroundisakindtermfortherearendofthecarcass.Thosemusclesarewellexercised,soroundcutstendstobeabittougherandleanerthancutsfromtheloin.Roundcutsdowelliftheyrecookedwithmoistheat,andmanyofthemcanalsoberoasted,aslongastheyrenotovercooked.,ROUND,返回,TOPROUNDSTEAK,=Londonbroil=butterballsteak,ROUNDSTEAK,RUMPROAST,BREAST&FLANK,Thebreastandflankyieldanassortmentofcuts,includingtheflanksteak,skirtsteak,hangersteak,brisket,andshortribs.,返回,HANGERSTEAK,=hangingtender=butcherssteak=butcherstenderloin=onglet,FLANKSTEAK,SHORTRIBS,=flanken=chuckshortribs=barbecueribs=braisingribs=Englishshortribs,SKIRTSTEAK,MISCELLANEOUSCUTS,Thiscategoryincludescutstakenfromdifferentpartsofthecarcass,includinggroundbeef,stewmeat,andsoupbones.,返回,BEEFBONES,=beefsoupb