steak.ppt

Contents Brief introduction A steak is a cut of meat cut perpendicular to the muscle fibres more tender cuts： from the loin and rib less tender cuts ： from the chuck or round grilled, pan-fried, broiled Nutrition Protein Heme iron Vitamin Zinc Phosphorus Amino acids Origin the Dark Ages Britain , the 18th century the United States , Mid-19th century Regional variations America Rome Britain France Germany Japan Types of beef steaks Degree of cooking Steak grades Steak grades Side dishes potatoes mushrooms green vegetables Sauce cream sauce pepper sauce red wine sauce butter and white wine sauce mushroom sauce fennel sauce tomato sauce vanilla sauce Ambivalent effect among food * * L/O/G/O 1. Brief introduction 2. Types of beef steaks 3. Degree of cooking 4. Steak grades 5. Side dishes and Sauce 6. Steakhouse Filet Mignon Rib-eye Sirloin T-bone the most common types Raw Very rare Rare Medium rare Well done Overcook Medium Medium well done least cooked most cooked How would you like your steak done? A ＞72% C 69%～72% B ＜69% Edible meat rate Beef Marbling Standard Firmness and Texture Beef Fat Standard Beef Color Standard Quality of meat：grade 1 - 5 unsuitable chestnut winkles brown sugar Leeks white spirits pork Steakhouse * * *