烹饪前准备工作-用具和器皿准备.pptVIP

第7章 ;烹飪前準備工作-用具及器皿的準備;續~;烹飪材料的選配及處理;烹飪, 刀工和火侯;中菜烹飪的方法;調味與配色;西菜烹飪的方法;續~;厅旧潘盒砚即场捣妙耿播堆岿俏练疫桓炕砂荫粟臭销膳衙斟纵燕酗壁议藏烹饪前准备工作-用具和器皿准备烹饪前准备工作-用具和器皿准备;參考資料 Upper Half Chuck — one of the most common sources for hamburgers. Rib — Short ribs, rib eye steak. Short Loin — from which porterhouse steaks are cut. (T-Bone) Sirloin — less tender than short loin, but more flavoursome. Tenderloin — the most tender, from which filet mignon is severed. Top sirloin Round — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly Lower half Brisket — often associated with barbecue beef brisket. Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts. Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat. Flank — used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.