H.E REVIEWER 4TH MID PERIODICAL EXAMINATION

• Beef is the meat of domesticated mature cattle usually over 12 months of age. It is usually bright, cherry red in color with creamy white fat.
• Beef is divided into large sections called primal cuts. These beef primal cuts or “primal” are then broken down further into individual steak and other retail cuts.
• A “side” of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter.
• Veal - is a Flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.
• Meat from calves slaughtered when they are older than five months is called calf.
• CARABEEF Meat from carabao
• Sheep meat is also a staple food in some parts of the world and is consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red meat.
• CHEVON Meat from goat
• French knife or chef ‘s knife – for general purpose chopping, slicing, and dicing.
• Boning knife used for boning raw meats and poultry.
• Butcher knife used for cutting, sectioning, and trimming raw meats in the butcher shop.
• Slicer used for carving and slicing cooked meats.
• Scimitar or steak knife -used for accurate cutting of steaks
• Cleaver used for cutting through bones.
• MEAT HOOK - Use to hang carcasses of animals such as pigs and cattle or a moving conveyor line -Two-side hook use in butchering animals
• Meat slicer Also called SLICING MACHINE -Used in butcher shops to slice meat and cheese.
• FOOD PROCESSOR -Use to facilitate task in food preparation -uses interchangeable blades.
• COMBI STEAMER- A professional cooking equipment that can produce dry heat, moist heat or a combination of the two at various temperatures.
• MEAT THERMOMETER - Used to measure the internal temperature of meat , especially roast, steaks, and other cooked foods.
• Fresh meat - this is meat immediately after slaughter, without undergoing chilling or freezing.
• Chilled meat - is meat that has been cooled to a temperature just above freezing (1-3 degrees) within 24 hours after slaughter.
• Frozen meat- are meat cuts frozen to an eternal temperature of 20 degrees Celsius (-40 degrees Celsius).
• Cured meat - are meat products that have been treated with a curing agent solution like salt, sodium nitrate (salitre), sugar, and spices.
• Canned meat - are cooked meat products and only requires to be reheated.
• Dried meats - dehydrated meats.
• Processed meat - meat preserved by chemical
• Veal - What do you call the meat of a young cow?
• Pork - What do you call the meat of a hog?
• Venison - What do you call the meat of a deer, and a term used before for game meat?
• Meat - What do you call the parts of an animal used as food?
• Fresh meat - It is the form of meat sold in wet/public markets.
• Mise en place - What term refers for meat dishes includes gathering all the needed tools and equipment, and getting ready with the different ingredients for a particular recipe?
• Chevon - What do you call the meat of a goat?
• Carcass - What do you call the term given to a slaughtered animal and dressed for food?
• Meat sundries - What do you call the other term of meat specialties?
• Frozen meat - What market form of meat usually used for imported meat?
• Chilled meat - What market form of meat sold in supermarkets and meat shops?
• Parts of Pork and Method of cooking

  Head - processed Meat

  Knuckle – boiled

  Picnic shoulder – ham, stew, ground

  Shoulder butt- stew , ground

  Belly – bacon

  Spareribs- boiled

  Loin- chop roast, smoked

  Ham( leg) – roast-baked , stew, ground
• Major Parts of Beef and suggested cooking methods

  Neck – soup bones

  Foreshank –soup bones , ground beef

  Brisket- boiled beef, stew or boned and rolled pot roast

  Plate- stew and ground beef, boned and rolled pot roast, boiled beef

  Chuck –chuck blade roast or steak, pot roast or steak, stew, ground beef

  Rib- rib roast, steak, short rib roast

  Flank – flank steak, stew or ground beef

  Short loin- porter house steak, Tbone steak, club or top loin steak

  Sirloin -steak or roast

  Round -round steak or roast Hind shank soup bones