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Pork

16. Pork. Berkshire Hog. Figure 16.1 The skeletal structure of a hog. Figure 16.2 The primal cuts of pork. Boston Butt. Pork Belly. Pork Loin. Pork Spareribs. Pork Tenderloin. Pork Back Ribs. Pork Loin Chops. Fresh Ham.

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Pork

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  1. 16 Pork

  2. Berkshire Hog

  3. Figure 16.1 The skeletal structure of a hog.

  4. Figure 16.2 The primal cuts of pork.

  5. Boston Butt

  6. Pork Belly

  7. Pork Loin

  8. Pork Spareribs

  9. Pork Tenderloin

  10. Pork Back Ribs

  11. Pork Loin Chops

  12. Fresh Ham

  13. PROCEDURE FOR BONING A PORK LOIN 1. Starting on the sirloin end of a full pork loin, remove the tenderloin inone piece by making smooth cuts against the inside of the rib bones. Pull gently on the tenderloin as you cut.

  14. PROCEDURE FOR BONING A PORK LOIN 2. Turn the loin over and cut between the ribs and the eye meat. Continue separating the meat from the bones, following the contours of the bones, until the loin is completely separatedfrom the bones.

  15. PROCEDURE FOR BONING A PORK LOIN 3. Trim around the blade bone on the shoulder end of the loin and remove it.

  16. The fully boned loin consists of (from left to right) cartilage, the tenderloin, boneless loin and loin bones.

  17. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 1. Wrap the loose end of the string around the pork loin and tie it with a double knot.

  18. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 2. Make a loop and slide it down over the roast to approximately 1 inch (2.5 centimeters) from the first knot.

  19. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 3. Make another loop and slide it down. Continue in this fashion until the whole roast has been tied.

  20. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 4. Turn the roast over and cut the string, leaving enough to wrap lengthwise around the roast to the original knot.

  21. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 5. Wrap the string around the end of the roast, then around the string that formed the last loop. Continue in this fashion for the length of the roast, pulling the string tight after wrapping it around each loop.

  22. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 6. Turn the roast back over. Wrap the string around the front end of the roast and secure it to the first loop at the point where you tied the first knot.

  23. PROCEDURE FOR TYING A BONELESS PORK ROAST WITH THE HALF-HITCH METHOD 7. The finished roast. Note the even intervals at which the strings are tied. They should be just snug enough to hold the shape of the roast; they should not dig in or cut the meat.

  24. PROCEDURE FOR CUTTING A CENTER-CUT PORK CHOP 1. Cut through the meat with the knife.

  25. PROCEDURE FOR CUTTING A CENTER-CUT PORK CHOP 2. Use the cleaver to chop through the chine bone.

  26. PROCEDURE FOR CUTTING A CENTER-CUT PORK CHOP 3. To produce a cleaner chop, trim the meat from the end of the rib bone. Then, with the boning knife, separate the loin meat from the chine bones and separate the chine bone from the rib with the cleaver.

  27. PROCEDURE FOR CUTTING A POCKET IN A PORK CHOP Use the tip of a boning knife to cut a pocket.

  28. PROCEDURE FOR TRIMMING A PORK TENDERLOIN Use a boning knife to remove the silverskin from a pork tenderloin.

  29. CAROLINA BARBECUED RIBS

  30. BEER-MARINATED PORK TENDERLOIN

  31. PORK CHIMICHURRI KABOBS

  32. FRESH ROASTED HAM THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, IL Chef Mike Artlip, CEC, CCE

  33. CHINESE BARBECUED SPARERIBS

  34. PORK LOIN WITH PRUNES 1. Butterflying the pork loin.

  35. PORK LOIN WITH PRUNES 2. Rolling the pork loin around the filling.

  36. PORK LOIN WITH PRUNES 3. The finished sliced Pork Loin with Prunes.

  37. SAUTÉED PORK MEDALLIONS WITH RED PEPPER AND CITRUS

  38. JAMBALAYA THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, IL Chef Mike Artlip, CEC, CCE

  39. ESCALOPE DE PORC À LA NORMANDE (PORK SCALLOPS WITH APPLES) JOLIET JUNIOR COLLEGE, JOLIET, IL Chef Keith G. Vonhoff, CEPC, CEC, CCP

  40. PORK TENDERLOIN AU POIVRE NATIONAL CENTER FOR HOSPITALITY STUDIES, SULLIVAN UNIVERSITY, LOUISVILLE, KY Chef Tom Hickey, CEC, CCE, CFE, CHE

  41. NATAING (CAMBODIAN-STYLE RED PORK)

  42. CRISPY SWEET AND SOUR PORK THE SCHOOL OF CULINARY ARTS AT KENDALL COLLEGE, EVANSTON, ILChef Mike Artlip, CEC, CCE

  43. STUFFED PORK CHOPS 1. Stuffing the pork chops.

  44. STUFFED PORK CHOPS 2. Closing the stuffed chops with toothpicks.

  45. STUFFED PORK CHOPS 3. The finished chops.

  46. CHOUCROUTE

  47. CASSOULET SIMPLICITY CATERING, FALLS CHURCH, VA Chef Leland Atkinson

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