Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Chía
2019
Meat cuts techniques
Chía
2019
Content
Introduction:
2. Core items
3.3 Escalope
3.4 Chop
4. images
5. Conclusions
6. Bibliography
Rules of hygiene in the kitchen
- Before handling food, wash your hands with soap and water and dry them thoroughly.
- Comply with the rules of personal hygiene, the premises and good habits.
Core ítems
-clean cloth.
-cutting board.
- fillet:
The fillet or steak is a sliced piece that can be either meat or fish. It is sometimes
called in Spanish as beefsteak steak, which is a steak of beef, veal or beef. The
majority of fillets are cut perpendicular to the muscle fibers, thus improving the
tender texture of the meat, they are usually servir with specially sharp knives to be
cut into pieces. In the case of the piece of fish it is customary to call it fillet.
- Roast of strip:
The roast of strip, strip of roast, ribs, rib loaded or, simply, roasted, is a cut of red meat.
The rib of the animal is cut transversely in "strips", so the cut includes pieces of bone.
From the section of the ribs closest to the vertebral column, the cuttings known
generically as chops are extracted: "round rib", "rib without loin" and "rib with loin" or "T-
bone steak". From the next section of the ribs the roast is extracted and, from the third
section, the cut known as "skirt".
- Escalope:
A scallop or schnitzel is a boneless meat cut that is stretched with the help of a mallet, a
rolling pin or even hitting with the handle of a knife. The meat, being stretched, cooks more
quickly, which is useful when preparing fast foods. The meats that are usually used to prepare
escalopes are those of beef, pork, salmon and turkey, although others, such as chicken, can be
used.
- Chop:
The chop is a part of the meat (whether porcine, lamb, bovine, cow) near the ribs of the
animal. The name comes from the Valencian xulleta, diminutive of the Catalan xulla, 'rib'.
Chops are usually cooked most of the time grilled or barbecued. Sometimes they are
breaded (an example is: Costoletta alla milanese) and sometimes they are usually
marinated or salted so that they are preserved and later included in stews. The pork loin
chops are cut from the back of the pig. Remember the T-bone beef, and contain two
muscles: the loin and sirloin. As both are cooked so differently, making loin chops in quick
ways is not recommended. Lamb loin chops almost always consist of only one muscle.
They are larger than needle chops, and larger than lamb chops without bands of
connective tissue that separate the meat. The needle chop is a cut from the animal's ribs,
usually pork or lamb. They are the equivalent of beef entrecote.
- Escalope:
- Chuleta:
- Filete:
- Asado de tira:
- Escalope:
- Filete:
Conclusiones
También les presento esto parala gente que no sepa del tema y aprenda
a hacerlo y distinguirlo.