meats

• Meat - is a term of the flesh of cattle, sheep, pigs.
• Meat - comprises water, protein, fat, and various amounts of minerals and vitamins
• pork - meat from domesticated pigs typically, high in fat commonly slaughtered one year or less of age to ensure tender cut
• beef - meat from cattle over one year old
• lamb and mutton - meats of domesticated sheep. Itstexture is a direct result of what is consumes and the age that which is slaughtered
• lamb - is from a sheep less than one year old
• mutton - is the meat of an adult sheep
• carabeef - meat from carabao
• chevron - meat from deer/goat
• veal - flesh of a young calf, 4-5 months old.
• venison - meat of a deer
• fresh meat - meat that is immediately slaughtere, without going through chilling and not even freezing and mostly sold in the public market
• chilled meat - meat that is placed in chiller and cooled to a temperature without hours after slaughtered before it can be sold in the meat shop
• cured meat - meat that is treated or preserved by salting, smoking or aging with curing agent solution like salt, sugar, and spices
• canned meat - a cooked meat preserved through packing in a tin can and fully sealed, in which, requires to be reheated before serving
• dried meat - meat that has been preserve through the process of dehydration
• what drying does?

  -As meat dehydrates it will become a different smaller and thinner shape wrinkled

  -harder and less tender (chewier)

  -commonly darker colored

  -most of the nutritional value of meat can be maintained protein content in particular does not generally deteriorate through drying
• Basic preparation of meat

  1. washing
  2. skimming
  3. dicing meat
  4. trimming
  5. slicing
  6. seasoning
  7. coating
• nutrient content of meat

  1. protein
  2. fats
  3. carbohydrates
  4. vitamins
  5. minerals
• rare - when pressed with finger meat is very soft with jelly like texture
• medium-rare - meat feels springy and resistant
• medium - when pressed with a finger meat feels firm
• well-done - when pressed with a finger, the meat feels rough and hard
• dry heat cooking - refers to any cooking technique where the heat is transferred to the food item without using any moisture. It typically involves high heat temperatures of 300 Fahrenheit or hotter
• roasting and baking in an oven is a dry heat method because it uses hot air to conduct the heat. Pan a steak is considered dry heat cooking because the heat transfer takes place through the hot metal of the pan.
• grilling and broiling - dry heat, cooking method that rely on heat big being conducted through the air from an open flame
• sauteing and pan frying - is a form of dry heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly
• deep frying - involves submerging food in hot, liquid fat it might take some time to get used to the idea that it is actually a form of dry heat cooking.
• moist heat cooking - include an technique that involves cooking with moisture whether it is steam water wine or some other liquid. Cooking temperatures are much lower anywhere from 140 Fahrenheit to a maximum of 212 Fahrenheit water does not get any hotter than that.
• simmering - the liquid is a bit hotter than poaching from 100°F to 205°F. Here we will see Babas farming and gently rising to the surface of water, but the water is not at full rolling boil.
• boiling - the hottest of this three stages is this, where the water reaches its highest possible temperature of 212°F. it is the less likely of the three to be used for cooking. That is because the violent agitation caused by the rolling boil can be too rough on food and will often damage it.
• steaming - it is here, cool technique, that employees hot steam to conduct the heat to the food item
• braising and stewing - is a form of moist cooking in which the item to be cooked is partially covered with liquid and then simmer slowly at a low temperature.