TLE

• Meat


  The flesh of cattle (beef and veal), sheep (lamb) and pigs (pork). Meat comprises water, protein, fat and various amounts of minerals and vitamins.
• Beef


  • Divided into large sections called primal cuts
  • Primal cuts 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 the halved between the 12th and 13th ribs into sections called the forequarter and hindquarter
• Beef is very popular and is used across the globe. This meat is obtained from cow and is one of the much sought-after types of red meat.
• Pork


  • Divided into large sections called primal cuts
  • Primal cuts are then broken down further into individual retail cuts
  • Pork is another choice, as far as meat types after concerned
  • Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef.
• Sheep meat


  • Also a staple food in some parts of the world and is consumed in many regions
  • Otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red meat
• Type of Knives and their uses

  1. French knife or chef's knife - for general purpose chopping, slicing, and dicing.
  2. Utility Knife or Chef's Knife - used for carving roast chicken and duck.
  3. Boning Knife - used for boning raw meats and poultry.
  4. Slicer - used for carving and slicing cooked meats.
  5. Butcher Knife - used for cutting, sectioning: and trimming raw meats in the butcher shop.
  6. Scimitar or steak Knife - used for accurate cutting of steaks.
  7. Cleaver - used  for cutting through bones.
• Water

  70% of muscle tissue
• Product name

  • Chicken fryer, whole
  • White meat chicken, with skin
  • Dark meat chicken, with skin
  • Ground beef, 85% lean
  • Ground beef, 73% lean
  • Beef, eye of round
• PERCENTAGE

  • Raw
  • Cooked
• Water makes up 66-73% of raw muscle tissue and 55-65% of cooked muscle tissue
• Protein

  20% of muscle tissue
• Protein


  • Coagulates when heated
  • Becomes firmer and loses moisture
  • When coagulated to desired degree, meat is said to be done
• Fat

  5% of muscle tissue
• Fat in meat


  • Contributes to juiciness
  • Contributes to tenderness
  • Is the main source of flavor
• Marbling


  Fat deposited within muscle tissue
• Barding


  Adding surface fat to protect meat from drying out during cooking
• Carbohydrates


  Plays a necessary part in the Maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing
• Without carbohydrates, the desirable flavor-appearance of browned meats would not be achieved
• Muscle Fiber


  • Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.
  • Fine-grained meat is composed of small fibers bound in small fibers.
  • Coarse-textured meat has large fibers.
• Connective tissue


  • Network of proteins that bind the muscle fibers together. Connective tissue is tough. Meats are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals.
• Two Kinds of Connective Tissue


  • Collagen - white connective tissue that dissolves or breaks down by long, slow cooking with liquid
  • Elastin - yellow connective tissue and is not broken down in cooking
• Collagen


  Moist-heat cooking methods at low temperature are not effective for turning a meat high in connective tissue into a tender, juicy finished product. Acid helps dissolve collagen.
• Elastin


  Tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding.
• Basic Preparation Method of Meat


  1. Washing

  2. Skinning

  3. Dicing

  4. Trimming

  5. Slicing

  6. Seasoning

  7. Coating
• Reasons for trimming meat:
• Slicing meat


  Cutting across the grain (the muscle fibers) is particularly important with tougher cuts such as steak
• Seasoning


  • Addition of salt and white or black pepper to improve the flavor of food
  • Use white pepper or cayenne pepper on food which you want to keep attractive with white color
  • Add salt to roast and grill after the meat has browned. Adding salt before cooking will extract the juices of the meat to the surface, and slows down the browning reactions (which need high temperature and dry heat)
• Coatings


  • Flour - coat the meat before cooking
  • Bread crumbs - 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, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
  • Beef - meat from cattle over one year old
  • Lamb - meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.
  • Carabeef - meat from carabao
  • Chevon - meat from deer/goat
  • Veal - flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.
• In the classical menu, the term entrée refers to the courses after the Grosse piece.
• Entrees


  • Basically, entrees are divided into cold entrees and hot entrees.
  • Today, entrees are usually served as the main dish with suitable vegetable and salad garnishes.
  • The main difference between main grosses piece is that the entries are cut up before being cooked.
• Nutrient Content of Meat


  • Water
  • Protein - High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce.
  • Fat - content can vary widely, according to the grade of meat and its cut.
  • Carbohydrates - Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter.
  • Vitamins - Meat is an excellent source of certain B vitamins - thiamin (B1), riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk.
  • Minerals - Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals
• Four Kinds of Doneness in Meat


  • Rare - Red cool toward center and when pressed with a finger, the meat is very soft with jelly like texture.
  • Medium Rare - Red warm enter, and when pressed with a finger, the meat feels springy and resistant.
  • Medium - Hot pink center, and when pressed with a finger, the meat feels firm and there is a definite resistance.
  • Well Done - No color left, and when pressed with a finger, the meat fels hard and rough.
• Safe Cooking Temperatures for Various Meat


  • Beef, rare - 52°C/125°F
  • Beef, medium - 57°C/135°F
  • Beef, medium well - 68°C/155°F
  • Beef, well done - 71°C/160°F
  • Ground beef - 74°C/165°F
  • Pork - 71°C/160°F
• Market Forms of Meat


  • Fresh Meat - meat that is recently slaughtered, has not been preserved, frozen
  • Chilled Meat - meat that is placed in chiller or slightly cold
  • Cured Meat - meat preserved by salting, smoking or aging
  • Processed Meat - meat preserved by chemical process
• Effects of Heat to Meat


  • It tenderizes connective tissue if moisture is present and cooking is slow.
  • It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long.
  • High heat toughens and shrinks protein and results in excessive moisture lost.
  • Roasts cooked at low temperature shrink less and loss less moisture.
  • Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled.
• Method of cooking meat


  • Dry heat cooking, such as roasting, broiling, or sauteing.
  • Moist heat cooking, like braising, steaming, or poaching.
• Dry heat cooking


  Refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.
• Moist heat cooking


  Involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140ºF to a maximum of 212°F, because water doesn't get any hotter than that.
• Dry heat cooking methods

  • Roasting & Baking
  • Grilling & Broiling
  • Sautéing & Pan-Frying
  • Deep-Frying