Preparing and cooking meat

• Meat 


  flesh of cattle (beef and veal), sheep (lamb), pigs (pork)
• Meat


  comprises water, protein, fat, and various amounts of minerals and vitamins
• Types of knives


  French Knife/chef's knife
• types of knives


  French knife / chef's knife

  boning knife

  Scimitar or Steak Knife
• General Purposes


  French Knife or Chef'sKnife
• Boning raw meats and poultry

  Boning Knife
• Accurate cutting of steaks

  Scimitar or Steak Knife
• Composition of meat


  70% of muscle tissue - Water

  5% of muscle tissue - Fat

  20% of muscle tissue - Protein
• Contribution of fat to meat

  Juiciness, Flavor, Tenderness
• What happens when protein is coagulated?

  It becomes firmer and loses moisture. When Protein has coagulated to the desired degree, it is said to be done
• 7 Basic Preparation Methods of Meat

  Washing, Skinning, Dicing, Trimming, Slicing, Seasoning, Coating
• Wash meat when it comes into contact with blood during preparation


  Washing
• Most of the meat you dealt with has already skinned by the supplier


  Skinning
• When it is cut into cubes to various types of casserole, stems, curries, and dishes such as steak, kidney, pie, and pudding

  Dicing
• reasons for trimming


  Improve appearance of the cut or joint

  Leave an even thickness of fat
• Cutting of meat by determining the direction of the grain and cut across the grain

  Slicing
• Addition of salt and white black pepper to improve the flavor of the food

  Seasoning
• Use white pepper or cayenne pepper on food which you want to keep attractive with white color
• Two basic coatings


  Flour and Breadcrumbs
• Coat the meat before cooking, otherwise the flour becomes sticky and unpleasant
• Coat the meat in flour, then egg wash and finally with bread crumbs
• What is egg wash made of?

  Lightly beaten whole egg with little water or milk
• Pork


  From domesticated pigs. High in fat, commonly slaughtered one year or less of age to ensure tender cuts
• Meat from Cattle over one year old

  Beef
• Meats from domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered

  Lamb
• Meat from carabao

  Carabeef
• Meat from deer/goat

  Chevon
• Flesh of a young calf, 4-5 Months old. Considered by some to be the finest meat because of its age

  Veal
• Rare


  When pressed with a finger the meat is very soft with jelly life texture
• Medium rare

  when pressed with a finger, meat feels springy and resistant
• Medium

  Meat feels firm and there is a definite resistance
• Well Done


  Meat feels hard and rough
• Nutrient content of meat

  Protein, Fat, Carbohydrates, Vitamins, Minerals
• Fresh Meat


  recently slaughtered, has not been preserved, frozen
• Meat that is placed in chiller or slightly cold

  Chilled Meat
• Preserved by salting, smoking, or aging

  Cured Meat
• Processed meat

  preserved by chemical process
• Marinades

  Good marinades will add flavor and make it tender and juicy.
• THREE basic components of marinades

  Acid

  Oil

  Herbs/Spices
• What does oil do

  Protects and preserves the food