Heat treatment of meat and meat products

How is meat processed? This issue is considered at the lessons of technology in the general education school. Let's give an example of the development related to this topic.

Characteristics of meat

To begin with, the educator should familiarize the pupils with the basic characteristics of the given foodstuff. What are the characteristics of the thermal processing of meat. The technology lesson (Grade 7) is aimed at a detailed study of the parameters of meat, as well as the peculiarities of its use as a food product. All technology lessons are aimed specifically at introducing theoretical knowledge about the processing of food products into practice. This is what makes this subject interesting and fascinating, gives girls the opportunity to feel themselves real mistresses, who can surprise their culinary delights of family and friends.

It is meat that is one of the most important components of nutrition. It is perfectly combined to taste with a variety of food products. From meat you can cook a huge number of different dishes. The meat combines muscular, connective, fatty, bone tissue.

This product has high nutritional value. It contains fats, proteins, vitamins, minerals, extractives. In proteins there are amino acids that are identical in their characteristics to the protein of the human muscle tissue.

Heat treatment of meat increases the ease of assimilation of this product. In the body, fats of meat have a hard shell, located between the fibers. Heat treatment of meat leads to the melting of fats, which greatly facilitates the assimilation of their body. Due to the high content of iron, phosphorus, aluminum, manganese, copper, zinc, B vitamins, fat-soluble vitamin A, meat nutritionists consider a unique pantry useful for the human body substances.

Working with the textbook

At the stage of formation of new knowledge, the teacher offers schoolchildren work with a textbook. After studying the theoretical material, they fill the table "Heat treatment of meat and meat products."

Next, you can spend a small physical pause, consisting of gymnastics for the eyes, exercises for the hands.

An example of exercises for the eyes. You need to blink a few times, then close your eyes, count to five. Repeat the exercise five times. Close your eyes tightly, count to three, then open your eyes. Repeat the movements 4-5 times.

Pull forward your right hand. With your index finger, move slowly to the right and left, down and up, count to four, then look away, count to six.

Types of meat

Then the teacher asks the students about the types of meat. The heat treatment of meat depends on what kind of product it is.

Veal, beef, pork, lamb assume different treatment temperatures. Teacher notes the importance of choosing a quality product. Determine the freshness of meat can be determined by the organoleptic parameters:

• Appearance;
• Smell;
• Color;
• Consistency;
• Condition of subcutaneous fat, tendons, bone marrow;
• Quality broth.

Quality of meat

Heat processing of poultry meat in practice is realized only after the students master theoretical knowledge. Children should learn that quality meat is covered with a thin crust of pale pink color. On the cut meat should not stick to the fingers, a good product has a dense consistency.

Veal has a whitish pink color, beef on the cut is red, and pork is a pinkish shade.

Primary meat processing

Let's talk about how the primary heat treatment of poultry meat is carried out. A technology lesson related to this topic can be accompanied by a slide show. On them it is possible to present all the stages of mechanical (primary) processing of meat products.

First, the meat must be thawed to room temperature. Then it is soaked in cold water, cut off all dirty places. Then remove the excess fat, tendons, films.

Cutting meat is done across the fibers, in which case its heat treatment is significantly accelerated. Cutting the carcass of the chicken involves dividing it into parts, separating the wings, legs, and isolating the loin.

The fillet is cut into pieces, rolled in breadcrumbs, and semi-finished products are produced.

Specificity of heat treatment of chicken meat

The teacher finds out from the students whether they have an idea of how to distinguish meat from the thermal state. Next is a slide show on "Heat treatment of poultry meat".

The photos shown on the slides are a good example of the appearance of meat, depending on the type of heat treatment chosen.

The guys enter the missing information into the table, make corrections in their records.

Practical work

In the second lesson, work continues on this topic, suggesting the practical cooking of soup with chicken and croup.

Each group works with a specific set of products:

• Rice cereal in an amount of 2/3 cup;
• Carrots 1-2 pieces;
• Onion - 2 pieces;
• Fat - not more than 30 grams;
• chicken's meat;
• one egg;
• Salt and pepper to taste.

To work you will need white A4 paper, markers, pencils, aprons, scarves. As an additional homework, the teacher can offer the girls to find material on the issues related to the history of meat heat treatment in Russia.

First, the girls talk about the nutritional value of meat, the stages of primary processing, the nutritional value of meat, sanitary and hygienic requirements for working with meat products.

Next, the teacher introduces future housewives to the rules for choosing meat for heat treatment. For example, a loin can be chosen for making schnitzels, shish kebabs, chops.

The spatula part is suitable for a tasty stew. Pork breast is ideal for pilaf, the flesh of the scapula is used in the manufacture of cutlets.

The jellyfish is cooked from pork legs, shank, shanks, pig heads. When creating delicious meat dishes apply all the options for heat treatment: cooking, baking, pripuskanie, quenching.

Next, the girls learn the technological sequence of making soup with chicken and croup.

After studying the theoretical material in the textbook, they talk about the primary processing of meat, cereals, vegetables.

Further, the teacher conducts a full-fledged instruction on labor protection, and only after that the students go to the practical stage of the work.

All work is carried out under the strict guidance of the teacher. Girls work in aprons, kerchiefs to avoid getting hair into the soup.

The teacher controls every stage of the work, paying special attention to the thermal processing of meat.

At the final stage of the lesson, it is proposed to organize tasting of soups cooked by different groups. A prerequisite for each practical lesson of technology is the table layout. At the tasting, girls can invite boys, teachers, other teachers who are not busy at this point in time.

Conclusion

After the tasting process is completed, an express survey of special cards is planned. Next comes the final word of the teacher. The teacher reminds the students that during the lesson different options for thermal processing of meat were considered.

Teacher notes that the acquired knowledge will be a good base for improving culinary skills, can be used in everyday life.