TLE - Cookery (4th)

• What parts of primal cuts is this? Except for c.

  A) Leg

  B) Loin

  C) Side or Belly

  D) shoulder

  E) Loin

  
• Name the 8 primal cuts of the beef

  A) chuck

  B) rib

  C) Loin

  D) round

  E) flank

  F) plate

  G) shank

  H) brisket

  
• Meat - Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)
• Meat - comprises water, protein, fat, and various amounts of

  minerals and vitamins
• Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef.
• BEEF - from cow
• 2 types of sheep meat

  Mutton - (mature meat) and lamb (young/immature meat)
• French knife or chef‘s knife – for general purpose chopping, slicing, and dicing
• Utility knife – used for carving roast chicken and duck.
• Boning knife – used for boning raw meats and poultry.
• Slicer – used for carving and slicing cooked meats.
• Butcher knife – used for cutting, sectioning,and trimming raw meats in the butcher shop.
• Scimitar or steak knife - used for accurate

  cutting of steaks.
• Cleaver – used for cutting through bones
• Water – 70% of muscle tissue.
• coagulation - happens when meat is heated, causing the proteins to break down and lose water, solidifying the muscles.
• Protein – 20% of muscle tissue
• Fat – 5% of the muscle tissue.
• Marbling is fat that is deposited within the muscle tissue.
• Juiciness - Surface fats protect the meat from drying out during cooking
• Flavor- Fat is the main source of flavor in meat
• Tenderness - Marbling separates muscle fibers, making meat easier to chew
• Carbohydrates – Without this, desirable flavor-appearance of browned meats would not be achieved
• Milliard reaction - the reaction between reducing the sugar and proteins by the impact of heat
• Muscle fibers - these determine the texture or grain of a piece ofmeat.
• Fine muscle fiber – grained meat is composed of small fibers bound in small
• course muscle fibers - textured meat has large fibers.
• Connective tissue

  • These are network of proteins that bind the muscle fibers together.

  Connective tissue is tough
• 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
• Washing - Generally, the only occasion in which you will have to wash meat is when it comes into contact with blood during preparation
• Skinning - Most of the meat you dealt with has been already skinned by the supplier.
• Dicing

  • Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding.
• Trimming -  the process of removing excess fat, silver skin, and other parts of meat
• Reasons for trimming:

  1. Improve the appearance of the cut or joint
  2. Leave as much of the meat intact as possible.
  3. Leave an even thickness of fat (where fat is to be left). How much fat you trim off will depend on the type of meat, preference, and the cooking process to be used.
  4. Remove as much gristles and sinews as possible.
• Slicing - It is the cutting of meat by determining the direction of the grain (themuscle fibers), and cut across the grain. This is particularly important withtougher cuts such as steak, in which the grain is also quite obvious.Youslice meat with―instead of against―the grain.
• Seasoning - It is the addition of salt and white or black pepper to improve the flavor of food
• Coating - A thin layer of a substance applied to a surface to protect it or to improve its appearance
• Flour – coat the meat before cooking, otherwise the flour becomes sticky and unpleasant
• Bread crumbs – coat the meat in flour, then egg wash (eggwash is made of lightly beaten whole egg with a little water/milk)and finally with the bread crumbs.