tle

• meat - is a flesh or the edible portion of any part of an animal used for food. it is an excellent source of high quality protein suitable to meet bodily needs
• pork- comes from young hogs, about 4-6 months old. usually sold by weight and not by age. usually pink but may be darker when meat comes from old hog. there is more fat than in other meats. characterized by its pinkish color
• lamb- meat from young sheep which is less than a year old. it is tender, flavorful, and juicy with a pinkish color. the flesh varies from light pink to dark red, depending on the age of an animal and the variety.
• beef- comes from mature cattle that are between 15-20 months old. young from cattle which are 7-10 months old with a small amount of fat and is less flavorful and juicy than the mature. flesh should be bright red, smooth firm n moist
• carabeef- or carabao meat is considered by many as a healthy food because it is safe to eat even by people with heart problems and those who are allergic to red meat.
• carabeef- contains less calories, less fat, and less cholesterol.
• different types of meat cuts- boneless cuts (beef, pork, lamb), bones and rolled joints of meat, lean and extra lean cuts, cubes of meat, lean minced meat, thin strips.
• meat is also bought ready prepared, exampes: sausages, ham, burgers, and kebabs
• butchers- shopkeeper who cuts up and sells meat
• cuts of meat are prepared by the butchers in shops or supermarkets
• carcass meat is prepared into cuts, joints, and mince to make it
• boneless cuts (beef, pork, lamb)- economical suitable for quick and easy methods of cooking
• bones and rolled joints of meat- smaller joints to reduce cooking time and making it easier to carve
• lean and extra lean cuts- trimmed cuts of meat which are lower in fat
• cubes of meat- sold cut into cubes, ready for making stews, kebabs, and casseroles
• lean minced meat- meat is trimmed of fat and minced
• thin strips- meat is pre-cut into strips, suitable for quick cooking methods
• front half (forequarter) of a carcass has more muscles (per cut of meat) it contains more connective tissues and has less tender meat
• back half (hindquarter) of a carcass contains fewer muscles. have less connective tissues and produce more tender cuts of meat
• fresh meat- sold right after slaughter without undergoing chilling or other preservation method
• chilled meat- has been cooled to a temperature just above point within 24 hours after slaughter
• frozen meat- cuts that has been frozen to a temperature of 20 celsius
• cured meat- has been treated with a curing agent/solution
• processed meat- canned meat products prepared frozen, then heat processed hermetically
• market forms of meat

  fresh meat, chilled meat, frozen meat, cured meat, processed meat
• bain marie- also known as a double-boiler or warm bath. its a piece of french cooking equipment that is used to heat things slowly and gently
• baster- used to baste meat as it cooks in its own juices. commonly used for rotisserie cooking, grilling and roasting
• boning knife- a narrow-bladed knife used to remove the bones and/or flesh from meat. its stiff when used for beef and pork
• braising pan- a special enameled cast-iron pan with a tight fitting lid used to braise meats. also called a brazier , braiser, or a rondeau
• broiler pan- a pan that is designed to fit under the broiler. usually a rack is suspended over a reservoir to both elevate the meat
• butcher's knife- made specifically for butchering, processing, and sometimes gutting animals
• carving knife- a long, thin knife used for cutting thin slices of cooked meat
• chinese chef's knife- a large, rectangular-knife resembling a cleaver, but much lighter and thinner. is an all-purpose knife used for a variety of tasks
• cleaver- a large, rectangular, heavy, and thick-knife used for "cleaving" bone and bone quickly and efficiently
• chopping/cutting board- a durable board used to place material on to be cut. used in the kitchen for preparing food. often made of wood or plastic
• crock pot- a brand name for a type of slow cooker, which is a type of electric cooking appliance used for making dips, soups, stews, and braised dishes
• dutch oven- a thick-walled iron cooking pat with a tight-fitting lid
• frying pan/skillet- pan used for frying, searing, and browning foods
• hamburger patty mold- used for forming hamburger patties
• meat fork- a large fork used for serving meat