additional lesson 1 to 4

• Practice Personal Hygiene protocols at all times
• Meat


  Flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)

  
• Meat


  • Comprises water, protein, fat, and various amounts of minerals and vitamins
• Beef primal cuts


  Large sections that are then broken down further into individual steak and other retail cuts

  
• Pork primal cuts


  Large sections that are then broken down further into individual retail cuts

  
• Pork


  Meat from pig, classified as red meat but less fatty than beef
• Beef


  Meat from cow, one of the much sought-after types of red meat

  
• Sheep meat


  Also known as mutton (meat of mature sheep) or lamb (immature sheep), classified as red meat

  
• Composition of Meat

  • Water (70% of muscle tissue)
  • Protein (20% of muscle tissue)
  • Fat (5% of muscle tissue)
  • Carbohydrates
• Protein in meat


  Coagulates when heated, becomes firmer and loses moisture
• Fat in meat


  Contributes to juiciness, tenderness and flavor
• Carbohydrates in meat


  Plays a necessary part in the maillard reaction which takes place when meats are browned
• Muscle fibers


  • Determine the texture or grain of a piece of meat
  • Fine-grained meat has small fibers
  • Coarse-textured meat has large fibers
• Connective tissue


  • Network of proteins that bind the muscle fibers together
  • Collagen (white connective tissue) dissolves with long, slow cooking
  • Elastin (yellow connective tissue) not broken down in cooking
• Basic Preparation Methods of Meat

  • Washing
  • Skinning
  • Dicing
  • Trimming
  • Slicing
  • Seasoning
  • Coating

  
• Flour coating


  Coat the meat before cooking, otherwise the flour becomes sticky and unpleasant
• Bread crumb coating


  Coat the meat in flour, then egg wash and finally with the bread crumbs
• Different kinds of meat and its source

  • Pork (meat from domesticated pigs)
  • Beef (meat from cattle over one year old)
  • Lamb (meat of domesticated sheep)
  • Carabeef (meat from carabao)
  • Chevon (meat from deer/goat)
  • Veal (flesh of a young calf, 4-5 months old)

  
• Entrée


  In the classical menu, the courses after the Grosse piece, usually served as the main dish with suitable vegetable and salad garnishes
• Four kinds of doneness in meat

  • Rare
  • Medium Rare
  • Medium
  • Well Done
• Nutrient Content of Meat

  • Protein (high-quality, 20% of weight)
  • Fat (content can vary widely)
  • Carbohydrates (very little)
  • Vitamins (B vitamins)
  • Minerals (iron, zinc, copper, phosphorous)
• Safe Cooking Temperatures for Various Meat


  • Temperatures for different meats

  
• Market forms of meat

  • Fresh meat
  • Frozen Chilled meat
  • Cured meat
  • Processed meat

  
• Meat cuts Primary Cuts of Meat

  • Cuts for different meats

  
• VEAL


  • Cuts for veal