TLE 10

• Coagulates/coagulation - becomes firmer and loss moisture.
• GRISTLE - tough cartilaginuos
• SINEW - tough tissue in between muscle
• SLAUGHTER - the killing for animals for food
• Tender cut - part of meat that requires less period of cooking
• TOUGH CUT - longer period of cooking
• pig - PORK
• Cow - BEEF
• carabao - CARABEEF
• young cow/cattle - VEAL
• young sheep - LAMB
• sheep - MUTTON
• Goat - CHEVON
• deer - VENISON
• different kinds of fat in meat - juiciness, tenderness, flavor.
• MEAT SHOP - market where they buy meat
• BUTCHER - cutting up and selling meat
• MAILLARD REACTION - gives food its distinctive flavor.
• CHICKEN - famous bird in the market
• POULTRY - domesticated birds kept for eggs and meat.
• Horse - horsebeef