1. The Composition of Meat
• Carbohydrates
• Minerals
• Connective tissue; specific protein strands that bind muscle
fibers
• Collagen
• breaks down with slow moist heat
• Provides flavor and gelatin when cooked
• Elastin
• Will not break down during cooking
• provide elastic properties for muscle movement
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Water – 75%
• Protein – 20%
• Fat – up to 5%

2. Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Muscle Fibers

3. Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Connective Tissue

4. • Energy storehouse
• Provides moisture and flavor
• Marbling – the natural distribution of fat found in specific cuts
of meat
• Larding – adding fat to the inside of meats
• Barding
• the natural fat layer on the outside of some meats
• the process of adding fat to the outside of meats
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Fat

5. • Fricassee: a stew made with white or light colored meat, no
color is developed during cooking served with a white sauce
made from the cooking liquid.
• Carottes Vichy: glazed carrots from Vichy France
• Riz Pilaw: standard rice pilaf method
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Menu Review