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CULINARYMODULE厨艺模块“BeefProductKnowledge”牛肉类常识Culinary06-02Objective目标BytheendofthisSession,ourobjectiveistoensurethatyouhavelearned“ProductKnowledge-Introduction”withconfidence,andaccordingtoourdefinedstandards.到这次课程结束的时候,我们的目标是要求你了解符合我们酒店标准的“食品知识-介绍”。AnyQuestions?有问题吗?Beef–General牛肉-概括•Europe:欧洲Cattleraisedmainlyfordualuse(milk/meat)饲养牛主要是为了这双重原因(牛奶/牛肉)•US,Australia:美国,澳大利亚Cattleraisedmainlyformeatproduction饲养牛主要是为了肉制品•Argentina:阿根廷Cattleraisedmainlyformeatproduction饲养牛主要是为了肉制品•Japan:日本Cattleraisedmainlyformeatproduction饲养牛主要是为了肉制品DifferenceDairyCattle/MeatCattle(不同种类的奶牛/肉牛)DairyCattle奶牛MeatCattle肉牛CattleBreeds牛的品种Hereford赫里福种的食用牛BlackAngus安格斯牛Galloway苏格兰牛CattleBreeds牛的品种Piedmontese皮埃蒙特牛Limousin利木辛牛Charolais夏洛来牛CattleBreeds牛的品种AmericanShorthorn美国短角牛ChianinaTexasLonghorn德克萨斯长角牛Brahman婆罗门印度牛CattleBreeds牛的品种Thesedifferentcattleracesareoftencrossbredtogetbetterresultsinmeatproduction这两种不同种族的牛交叉繁殖可得到更好的肉制品USBeefClassification美国牛肉的分类•QualitygradesaredeterminedbytheamountofMARBLINGpresentintheribeyebetweenthe12thand13thrib.质量的等级取决于12与13根肋骨之间的那块肉的大理石花纹的数量•Prime一等Commercial商业的•Choice上等Utility实用•Select优等Cutter切割•Standard标准Canner罐装USMarblingDescriptions美国-肥瘦相间的肉的花纹描述少许丰富的适度丰富的USMarblingDescriptions美国-肥瘦相间的肉的花纹描述适度的适度偏少的USMarblingDescriptions美国-肥瘦相间的肉的花纹描述少数的极少的USMarblingDescriptions美国-肥瘦相间的肉的花纹描述Grades:等级Prime:Thecarcassmustdisplaymoderatelyabundantorslightlyabundantdegreesofmarbling.一等:屠宰后的牛肉必须有丰富的或是少许丰富的肥瘦相间的花纹Choice:Thecarcassmustdisplaymoderate,modestorsmalldegreesofmarbling上等:屠宰后的牛肉必须有适量的或是适度偏少的肥瘦相间的花纹Select:Thecarcassmustdisplaytheslightdegreeofmarbling优等:屠宰后的牛肉必须有极少量的肥瘦相间的花纹USMethod美国的饲养方法•Thefirst12–14monththecattleareroamingfreelyonthelargefarmsfeedingonnaturalgrasses.在开始的12到14个月牛会被自由的散养在农场里吃草•Thentheywillbebroughtto“feedlots”andfedamixtureofcornandgrainsfor100days.然后他们会被带去专门的饲养间以玉米和谷物相混合的饲料喂养100天•TheresultofthismethodisthetypicalPrimeMeat.用这种饲养方法饲养出来的牛有着最精华的肉JapaneseBeef–Wagyu日本牛肉WagyuBullJapaneseBeef–Wagyu日本牛肉“Wagyu”istheJapanesebreedofcattleusedtoproduce“Kobe”beef.“Wagyu”是日本牛的一个品种,它是用来做神户牛肉“Wagyu”isabreedofcattlelikeAngus.“Wagyu”是牛的一个品种,就像安格斯牛。Theword“Wagyu”referstoallJapanesebeefcattle.“Wagyu”泛指所有日本牛的品种“Wa”=Japanese“Gyu”=Cattle“Wa”是日本的“Gyu”是牛“Matzukaya,Saga,Hokkido”areotherfamousBeefproducingprefecturesinJapan.“北海道”是其他有名的日本牛肉产区JapaneseBeef–Wagyu日本牛肉RibA-3肋骨SirloinA-3腰肉JapaneseBeef–Wagyu日本牛肉Thiscattlebreedproducesintensemarbling.这种牛肉有着丰富的肥瘦相间的花纹Inordertoearnthedesignation“Kobe”beef,thecattlemustcomefromtheprefectureofKobeandmeetstrictproductionstandards.为了得到这种特指的神户牛肉,牛必须是产自神户这个地区而且要达到严格的生产标准JapaneseBeef–Wagyu日本牛肉SirloinA-4腰肉SirloinA-5腰肉JapaneseBeefGrading日本牛肉的等级Beefcarcassesarecutorribbedbetweenthesixthandseventhrib.屠宰后的牛将会自第六和第七根肋骨出切割Therearethreeyieldgrades:A,B,andC-classifiedbyyieldpercentagesestimatedbyanequation.三种产量等级:A,B和C-按产量百分比分类,按综合体评估Therearefivequalitygrades1,2,3,4and5.basedon:有五种质量等级1,2,3,4,和5,基于:Marbling肥瘦相间的花纹Meatcolor肉的颜色Texture纹理Fatcolor脂肪的颜色JapaneseBeefGrading日本牛肉的等级YieldGrade产量等级Yieldscoreisdeterminedbyanestimatedcurabilitypercentagethatiscalculatedbyanequationwhichincludesfourcarcassmeasurements.产量数是决定于由包含四个尸体的检测数据的公式计算出的预估痊愈率。Themeasurementsareobtainedatthesixthandseventhribsection.Theyieldgradingisabsolutelyobjective,deliveringanestimatedyieldpercentageasfollows:获得的测量方法是在第六和第七根肋骨的区域。产量等级是绝对客观的,评估的生产百分比如下:JapaneseBeefGrading日本牛肉的等级GradeA-72%andabove等级A-72%以上GradeB-69%andabove等级B-69%以上GradeC-under69%等级C低于69%JapaneseBeefGrading日本牛肉的等级QualityGrade质量等级Themeatqualityscoresaredeterminedintermsofbeefmarbling,meatcolorandbrightness,firmnessandtextureofmeat,color,lustreandqualityoffat.Therelationshipbetweenbeefmarblingevaluationandclassificationofgradeisasfollows:肉的质量分数取决于牛肉的肥瘦相间的花纹,肉的颜色,亮度,稳固和肉的纹理,颜色,光泽和脂肪的质量。牛肉的肥瘦相间的花纹评估和等级的分类的关系如下:JapaneseBeefGrading日本牛肉的等级Grade:等级5:Excellent非常好4:Good好3:Average中等2:Belowaverage中下1:Poor差JapaneseBeefGrading日本牛肉的等级Meatcolorisevaluatedacrosssevencontinuousstandards.肉的颜色是通过7个标准来评估ThecolorrangeisfromNo.1downtoNo.7andcarcasscolorgradersarepreferredinGrade1toGrade3.颜色的范围是从1到7,屠宰后骸体的颜色首选等级是1到3级Beefbrightnessisafactorinthisevaluation.牛肉的亮度是这个评估的一个要素Firmnessandtextureofmeatareevaluatedbyvisualappraisalandclassifiedintofivegrades.肉的稳固性和纹理的评估是视觉的一个评估,他们被分为5个等级JapaneseBeefGrading日本牛肉的等级Thefirmnessmeasurerangesfromverygoodtoinferiorandthetextureofthemeatisevaluatedonascalefromveryfinetocourse.稳固性的测量范围是从好到差,肉的纹理评估是从非常细腻到凌乱ThecolorandqualityoffatisevaluatedobjectivelyagainsttheBeefFatStandardspreparedassevencontinuousstands,withgradeNo.1beingthemostdesired.脂肪的颜色和质量的评估是按照7个标准,第一等级是最好的JapaneseBeefGrading日本牛肉的等级Beef牛肉胸前肉二侧腰肉榔头肉(大腿肚内芯)外脊外脊上脑(近胫脊背肉)腰脊肉BeefRibParts肋骨部分BeefRibParts肋脊部分BeefRibParts肋脊部分BeefRibParts肋脊部分牛小排BeefLoinParts腰部BeefLoinParts腰部Loin,shortloin上腰脊肉TopsirloinbuttBonelessBottomsirloinbutt米龙(盆骨后肌,近腰臀肉)Boneless去骨的FulltenderloinLoin,striploinShort-cut,boneless里脊(脊骨内侧(腹侧)条肉)LointailBeefLoinParts腰部上腰脊肉BeefLoinParts腰部里脊(脊骨内侧(腹侧)条肉)BeefLoinParts腰部BeefLoinParts腰部BeefPortionCut牛肉切块上脑(胸部背脊肉)带肥肉的牛排上脑卷牛排BeefPortionCut牛肉切块餐馆牛排里脊牛排BeefPortionCut牛肉切块米龙牛排去骨的里脊(二侧腰肉)牛排去骨的BeefPortio
本文标题:牛排专业产品知识BeefProductKnowledge
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