TLE: Buong Handout

• Mise en place


  The preparation and organization of tools, utensils, and equipment before cooking
• Tools, utensils, and equipment for meat preparation

  • French knife
  • Boning knife
  • Butcher's knife
  • Scimitar or steak knife
  • Weighing scale
  • Chopping or cutting boards
  • Meat tenderizer
  • Meat grinder
  • Pressure cooker

  
• French knife


  Used for chopping, slicing, and dicing
• Boning knife


  Used for removal of bones in raw meat
• Butcher's knife


  Used for cutting bones, trimming, and sectioning
• Scimitar or steak knife


  Used for cutting and slicing steaks
• Weighing scale


  Used to measure large quantities of meat and other ingredients
• Chopping or cutting boards


  Used to place meat to be cut

  
• Meat tenderizer


  Used to tenderize meat by breaking down collagen
• Meat grinder


  Used for grinding meat easily
• Pressure cooker


  An airtight pot in which food can be cooked quickly under steam pressure
• Meat is one of the highest expenses in foodservice operations
• Meat composition


  About 75% water, 20% protein, 5% fat
• Shrinkage


  Meat loses water and weighs less the longer it cooks
• Coagulation

  The change in the structure of protein from a liquid form to solid or a thicker liquid, brought about by heat, mechanical action, or acids
• Marbling fat

  Fat deposited within the muscle tissue, makes meat juicier, tenderer, and more flavorful
• Fat cap


  Fat that surrounds the muscle tissue, usually left on the meat during cooking to keep it moist and juicy
• Carbohydrates in meat


  Play a significant role in the Maillard Reaction
• Animal meats


  • Pork
  • Chevon (goat)
  • Veal (calf)
  • Beef (cow)
  • Lamb (young sheep)
  • Mutton (mature sheep)
  • Carabeef (carabao)

  
• Whole carcass


  The whole animal without entrails, head, feet, and hide
• Pork carcass


  Has only the entrails and head removed from the whole hog

  
• Partial carcass


  The whole carcass is cut and broken down into large cuts of sides, quarters, foresaddles, and hindsaddles
• Primal or wholesale cuts


  Large cuts that are primary divisions of the quarter, foresaddle, and hindsaddle of a carcass

  
• Fabricated cuts


  Smaller cuts taken from primal cuts for roast, steaks, chops, cutlets, and others

  
• Pork cuts


  • Belly, leg, loin, butt, picnic, spare rib

  
• Dry heat cooking methods

  Barbecuing, grilling, pan frying, stir frying, pan searing
• A simple presentation that does not make the plate look cluttered is preferred for meat dishes
• Storing raw or uncooked meat

  Hang or store between 0-2°C, store fabricated cuts covered with cling film, store larger cuts on trays to prevent dripping, observe storage periods (beef 1-3 weeks, veal 1-3 weeks, lamb 10-5 days, pork 7-14 days)

  
• Maillard Reaction


  it takes place when meat is browned. The desirable flavor and appearance of browned meats will not be achieved without carbohydrates.
• Muscle Fibers


  It determines the texture or grain of a piece of meat which contributes to its flavor.
• Connective Tissue


  It connects the muscles to bones and binds muscle fiber together. It is tough.
• Collagen


  It is the soft, white tissue that breaks down into gelatin and water during slow, moist cooking

  process.
• Pork Cuts (Fabricated / Primal)

  Belly: belly bacon

  Leg: ground pork, breakfast sausage, Italian sausage

  Loin: sirloin roast, tenderloin, loin, boneless chop, bone-in chop, double thick bone-in chop, boneless country

  rib, baby back ribs, stir fry

  Butt: butt

  Picnic: brisket

  Spare Rib: St. louis’ ribs
• Beef Cuts (Primal)

  1. Rib
  2. Short Loin
  3. Sirloin
  4. Round
  5. Flank
  6. Plate
  7. Shank
  8. Brisket
  9. Chuck
• Dry Heat Method: Barbecuing

  Smoking meat over log or wood chips for very long periods of time using indirect, low heat
• Recommended Pork Cuts for Barbecuing

  • loin eye steak
  • shoulder steak
  • collar steak
  • mini belly slice
• Recommended Beef Cuts for Barbecuing

  • whole rump
  • brisket
  • shoulder
  • prime rib
  • ribeye
• Dry Heat Method: Grilling


  Cooking meat over an indirect heat source (such as gas or charcoal) using high heat for a short period of time
• Recommended Pork Cuts for Grilling

  • loin eye steak
  • shoulder steak
  • collar steak
  • mini belly slice
• Recommended Beef Cuts for Grilling

  • tenderloin steak
  • sirloin steak
  • ribeye steak