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• 1. Fresh meat- meat taken immediately after slaughter without undergoing chilling. It is the common form of meat sold in public markets.
• 1. Chilled meat - meat that has been kept to a temperature justabove freezing

  at 1-3°C within 24 hours after

  slaughter. This is available in supermarkets and especially in meat shops.
• 1. Frozen meat- meat cuts frozen to a temperature of -2°C. Importedmeat is sold in this form, and texture is stone hard
• 1. Cured meat - are meat products that have been treated withcuring agent. Example of this form are ham, bacon, tapa, tocino and sausage.
• 1. Processed meat -may include not only the processed cannedmeat, but also frozen meat pies, rolled meats and other kinds on the convenience store food shelves.
• 1. HERB AND/OR SPICE- this gives a marinade its unique flavor and zest.
• Dry Heat Method- best for tender cuts of meat, sirloin,porterhouse, T-bone, tenderloin, and prime rib roast.
• best for less tender cuts of meat. Chuck, flank, rump, hock, neck, leg, feet, and shoulder.
• Examples of cuts of meat


  Chuck, flank, rump, hock, neck, leg, feet, and shoulder.
• 1. Roasting- the meat is cooked over live coal or oven.
• 1. the meat is placed in a hot frying pan over the sources of heat instead of under it.
• 1. cooking by radiant heat. Food is placed on a rock eitherbelow or between the gas or electric heat source. The rack is positioned 3 to 6 inches from the heat source, depending on the type and intensity of the heat.
• 1. Pan Frying- cooking is a moderate amount of fat in a pan overmoderate heat.
• 1. Boiling -cooking food in a liquid that is bubbling rapidly and thencooked slowly in liquid.
• 1. Braising-is a method of cooking that combines cooking in fat with the addition of moisture. Food is browned in small quantity of fat and then cooked slowly in liquid in a covered utensil.
• 1. Stewing cooking in a small amount of water, either by boiling orsimmering.
• MARINADES- Good marinade will add flavor to your favorite meat

  and make it more tender and juicier. Making a marinade is very simple.
• 1. ACID- such as lemon juice, vinegar, yogurt or wine
• 1. OlL- this protects and preserves the food while marinated and when it's being cooked.
• 1. HERB AND/OR SPICE- this gives a marinade its unique flavor and zest.
• 1. Pineapple-this sweet, fruity marinade has the power of pineapple and vinegar. to work its way into the meat.
• 1. Pork Chop- this pork chop marinade is a blend of garlic, herbs,olive oil, soy sauce, brown sugar, and Dijon mustard
• 1. Jamaican Jerk- is a style of cooking native to Jamaica, in whichmeat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican Jerk spice.
• 1. Pork Rib- uses a delicious pork rub combined with corn syrupand vinegar to create a flavorful pork rib marinade. If you do not want to use corn syrup, you may use a good quality maple syrup, agave syrup. or even honey.
• 1. Teriyaki- cooking technique used in Japanese cuisine in whichfoods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
• 1. Tenderloin- a sweet and savory blend of olive oil, garlic, mustard,brown sugar, and herbs. Marinated pork tenderloin can be grilled; broiled, or sautéed
• 1. Bourbon- marinate pork tenderloin overnight in a mixture ofbourbon, soy sauce, Worcestershire sauce, garlic, and spices.
• 1. Mustard-Vinegar- tenderizes and adds amazing flavor to pork. Itworks really well on poultry; it can also be used on vegetables or vegetable substitutes like tofu o seitan.
• what are the ingredients of pork chop

  blend of garlic, herbs, olive oil, soy sauce, brown sugar, and Dijon mustard
• What are the syrup that u can use

  maple syrup, agave syrup. or even honey.
• Ingredients of teriyaki

  or grilled with a glaze of soy
• what are the ingredients of tender

  olive oil, garlic, mustard, brown sugar, and herbs.
• Ingredients of Bourbon

  bourbon, soy sauce, Worcestershire sauce, garlic, and spices.