Cuts of pork
The object of each preparation should be made plain, so that the pupils may fully understand what they are trying to accomplish.
1. Object in cooking tender meat:
(1) To change the flavour and appearance.
(2) To seal the tubes to keep in the juices.
(3) To cook the meat without densely coagulating the protein of the muscle juice, so as to keep it digestible.
2. Object in cooking tough meat:
(1) To change the flavour and appearance.
(2) To soften and partially dissolve the connective tissue, making it easy to cut.