Lesson 16 (TLE10) (PHINMA)

• What does meat refer to in culinary terms?

  Flesh of animals slaughtered for food
• Which animals are commonly referred to as sources of meat?

  Cattle, pigs, chickens, and lambs
• What is veal?

  Meat from young calves
• What are meat specialties?

  Edible organs and glands of animals
• What percentage of water is in muscular tissues?

  75.55%
• What is collagen and its role in meat?

  Protein that tenderizes meat during cooking
• What is marbling in meat?

  Fat embedded in muscles resembling marble
• What are the three types of tissues in a carcass?

  Muscular, fatty, and bony tissues
• What is the temperature range for chilled meat in supermarkets?

  1-3°C
• What is the difference between fresh and frozen meat?

  Fresh is newly slaughtered; frozen is chilled
• What are primal cuts?

  Wholesale cuts from a whole carcass
• What is the purpose of using a butcher's knife?

  To section raw meat and chop bones
• What is a French knife used for?

  Slicing, chopping, and mincing
• Why is it important to keep knives sharpened?

  For efficient and safe cutting of meat
• What is the function of a ladle?

  To measure, dip, stir, or mix
• What is the significance of meat inspection?

  Ensures meat is safe for consumption
• How does the texture of meat relate to its tenderness?

  Fine texture indicates more tenderness
• What is the ideal finish in beef?

  Smooth, well-distributed fat and good marbling
• What is the role of collagen in meat cooking?

  Collagen softens during cooking
• What are the characteristics of meat from young animals?

  Fine-grained, tender, and lighter in color
• What is the importance of knowing the characteristics of muscles in meat selection?

  Helps in choosing tender meat
• Why is meat with more collagen desirable?

  Collagen softens in cooking, enhancing tenderness
• How do fresh, chilled, and frozen meats differ in terms of benefits?

  Each has unique advantages and disadvantages
• If you want to prepare a dish requiring tender meat, which type should you select?

  Lean meat for dry-heat cooking
• What is the purpose of a meat thermometer?

  To measure the interior temperature of meat
• What is the significance of marbling in meat quality?

  It contributes to tenderness, juiciness, and flavor
• How does the selection of meat cuts relate to cooking methods?

  Lean cuts are for dry-heat; tough cuts for moist-heat
• What is the role of the Bureau of Animal Industry?

  To inspect and approve carcasses for safety
• Why is it important to consider the cost of meat in relation to edible portions?

  To avoid wastage and ensure value for money
• If you are preparing a dish that requires marinated meat, what should you select?

  Pre-prepared or marinated meat cuts
• How does the finish of meat affect its quality?

  Thickness and distribution of fat impact quality
• What is the significance of knowing the characteristics of healthy animals?

  Healthy animals produce odorless meat
• What is the relationship between collagen and reticulum in meat?

  Collagen is whitish; reticulum is yellowish
• How do the characteristics of meat from young versus old animals differ?

  Young animals have fine, tender muscles
• If you want to buy meat that is easy to prepare, what should you look for?

  Pre-prepared or sliced meat options
• What is the main purpose of meat preparation techniques?

  To efficiently cut carcasses into portions
• What is an ideal finish in beef?

  Smooth, well-distributed fat and good marbling
• How does the fat color differ between grain-fed and grass-fed cows?

  Grain-fed cows have white fat, grass-fed have yellowish fat
• What type of fat do well-fed hogs have compared to those fed kitchen refuse?

  Firmer, whiter fat
• What are the muscle characteristics of young animals?

  Fine-grained, tender, and lighter in color