23 Meat Cookery

Meats can be purchased in the form of primal cuts or fabricated cuts. Primal cuts of pork, lamb, veal, and beef are then divided into fabricated cuts for ease of handling and preparation. To buy the highest quality of pork, lamb, veal, or beef, look for the quality characteristics for each type of meat.

Using the correct method to cook meat can enhance its flavor and tenderize it. The doneness of meat depends on the cooking method, the type and cut of meat, the internal color and temperature, and the customer's preferences.


  • pdf version of Unit 5, Chapter 23
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
  • Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:54 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:54 AM
    Ċ
    Tony Ferguson,
    Sep 4, 2011, 6:54 AM
    Ċ
    ch23.pdf
    (31k)
    Tony Ferguson,
    Sep 4, 2011, 6:54 AM
    Comments