How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?

The location of muscle in an animal lay affect your choice of cookery method because when we have a strong muscle we will need more cooking time, such as boiling or a combination of them. In commercial cookery it has to be taken into account because of the energy (gas or electricity) used and the time needed to be done. In business this has to be analyzed in order to say which is the most profitable way to cook.

Explanation:

The tenderness of meat is defined and affected by muscles and their connective tissue. Depending on the tenderness of meat, we should select different temperatures of cooking and different methods. Some other factors we should take into account can be: fat, collagen and cooking loss.

Time of cooking also will affect final juiciness of meat. Casserole is an example of a slow cook method for strong muscles and it could take two hours for a meat to be ready. When it comes to grill and roast, they can be used for less strong meat.

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